Verguny is a traditional Ukrainian delicacy. It is a confectionery from batter fried in high quantity of vegetable oil and covered with icing sugar.
Cognac, rum or vodka are often added to verguny's batter, in order to make them piquant. If you roll out the paste very thin, verguny will be crispy, if you make it thicker, they will come out soft like rolls.
While verguny are traditionally considered to be a desert, they may be not only sweet, but salty as well. Both are regularly served with sour cream.
Ingredients
Egg 2 pieces
Flour 150 g
Powdered sugar 50 g
Vegetable oil 100 g
Stages of cooking
1
Whip the eggs.
2
Add the flour.
3
Knead the stiff pastry.
4
Roll the pastry out; it should be 1 mm thick.
5
Cut the pastry into the medium rhombs.
6
Make a cut in the middle of the rhombs; pull one side of the rhomb through the cut.
7
Fry the verguny in very hot oil.
8
Put them on the paper napkin and dress with powdered sugar.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
In early spring, the one of the most vitamin-rich products is the ramsons; that is why the ramsons salad is not only a mouth-watering dish, but also can support the organism in its fight against vitamin deficiency.
The hrechaniks with meat are soft, tender cutlets made with buckwheat and mince meat. So it can be served as a main course or a side dish. You can use any mince meat to your taste. The dish is usually served with either tomato or garlic sauce, and salad.
The knyshi are mouth-watering and aromatic stuffed buns, very popular through Western Ukraine. Their filling varies very much – they can be stuffed with cottage cheese or jam, browned onion or cracklings... The bryndza, mashed potatoes, cheese or cabbage are used as filling in Hutsul cuisine.