It is one of the simple recipes for delicious and wholesome baked meat. The hot baked ham or buzhenina is a great compliment to any side dish, and the cold one will be a good meat starter during feats.
Ingredients
Pork 900 g
Onions 200 g
Garlic 50 g
Bread kvass 700 g
Vinegar 6% 1 tsp
Mint 5 g
Bay leaf 1 pieces
Salt to taste
Ground black pepper to taste
Stages of cooking
1
Rinse and drain the pork fillet. Peel and chop the onion and garlic. Make little pockets in meat and put in there chopped garlic and onions.
2
Generously dress the pork with salt, pepper and different spices to taste. Put it into the ceramic or enamel bowl, cover with bread kvass, add the bay leaf, mint and vinegar. Put a lid on and store it in the fridge for 12 hrs.
3
Heat oven to 200C. Put the marinated pork meat on the baking tray and bake for 40-60 mins until ready. It should have a good golden crisp.
4
The buzhenina is served finely sliced, drizzled with juice produced during its baking.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
Unmistakable smell, inimitable taste, different recipes are the main characteristics of salo, the visit card of generous Ukrainian soil. Salo is a principal national dish of Ukraine that always is present on festive table.
Salo is an animal fat, mostly, the pork one. It contains lots of A, D, E vitamins, and carotene. There are a lot of recipes of
It is a tender layered salad, a very frequent guest on a festive Slavic table. The salad’s name comes from the yellow flower mimosa that’s why the salad’s top is dressed with egg yolk. The main ingredient is tinned fish. The classic recipe features mackerel or saury, however the contemporary Ukrainian housewives might use tinned tuna or salmon. The
The solozhenick is a traditional Ukrainian dessert made of eggs and cream. There are different variants of solozhenick with varied stuffing from jam to poppy-seed. It is hardly could be called a pastry because it is cooked over heat. The apple solozhenick boasts both tender flavor and pleasant fragrance.
The porcini are widespread and commonly appraised in the Carpathian Mountains because of its inimitable fragrance and exquisite flavor. That is why the majority of Hutul dishes are made with porcini.
