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.
Ingredients
Cep 700 g
Cream or smetana (sour cream) 200 g
Parsley 1 bunch
Onions 2 pieces
Salt to taste
Ground black pepper to taste
Garlic to taste
Stages of cooking
1
Properly rinse the porcini, and then put into salted water for 30 mins. Pull out, slice and cover with boiling water for a further 10-15 mins.
2
Peel, chop and fry onion in vegetable oil.
3
Put the porcini to onion, cook until ready. Sprinkle with salt and pepper.
4
Rinse and chop the parsley. Add 2-3 minced garlic cloves if you want the dish to be spicy.
5
Add the sour cream or cream to almost ready porcini, then reduce heat to minimum, and braise the porcini for little.
6
Set the finished porcini aside from heat, add the parsley. Serve hot.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
The rassolnik is a historically Russian main course that is why it is very common at Ukrainian table. It is made with pickled cucumbers and cucumber pickle.
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.
Ukha is thin hot fish dish, somewhat reminiscent of fish soup. Zaporizhian Cossacks used to cook it during their campaigns, since they could catch fish in the river, and vegetables were always at hand.
Different fish - mostly crucian, perch, redeye, carp - is used for making ukha. At the same time it is not recommended to make ukha from herrings, b
The Beetroot Mezhivo is a mouth-watering Ukrainian appetizer, which is the golden middle between beetroot paste and ragout. Traditionally, this dish is served with toasts or a slice of rye bread.
