Lazy vareniki is a traditional Ukrainian dish. They are called lazy, while they demand less cooking time and efforts than traditional ones.
It is nothing else, but boiled dough mixed with stuffing - mostly curd. Lazy vareniki can be also made with potatoes, meat or mushrooms.
Depending on stuffing they may be salty or sweet. Both are served with sour cream, though. In addition, sweet vareniki are sprinkled with icing sugar or poured over with syrup. It is healthy, fast, and tasty breakfast.
Ingredients
Tvorog (Cottage cheese) 250 g
Egg 1 pieces
Dairy butter 50 g
Flour 4 tbsp
Sugar 2 tbsp
Salt 1 pinchs
Smetana (sour cream) 200 g
Stages of cooking
1
Combine the sugar, salt and eggs.
2
Add the cottage cheese, and stir well.
3
Add the flour.
4
Put the dough on the flat working surface powdered with flour.
5
Knead the dough and make a roll.
6
Cut the roll into small pieces.
7
Put these pieces in the boiling water, and cook until they come to the surface (2-3 mins).
8
Serve the vareniki on the plate dressed with butter and sour cream.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
Meat jelly is thick jelly-like dish from meat broth with garlic and spices. It is traditionally served in Ukraine at winter festivities and Easter.
You'll need water, meat (regularly pork), spices and some vegetables in order to make meat jelly. The latter ones are used only in boiling process, but are not added to the dish. Meat with bones contain
The kulish is an age-old Ukrainian dish, popularized by Zaporizhian Cossacks. This pottage, made of millet, salo, potatoes and onions, was highly praised by Cossacks for its easy-to-cook and nutritive characteristics. Quite often, the kulish was a great substitute of full-fledged dinner during their military marches.
As of today, the Ukrainian hou
Easter cake is a traditional Ukrainian dish that formerly was cooked only for great holidays. Today this rich leavened bread is baked only for Easter, and from here derives its name.
Easter cake's distinctive feature is that it consists of many eggs and fats. The dough is rather heavy, and therefore, it should be kneaded for a long time. Kneading s
Pampushkas are served with borsht and are Ukrainian cuisine's symbol on par with it. They have unusual taste and excellent scent that is impossible to withstand.
Pampushkas are small round dough rolls without filling. They are richly steeped with garlic sauce, which adds memorable taste and exotic scent to them.
The name 'pampushkas' has Italian an
