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!
Olivier is popular in the former USSR countries winter salad. It is regularly served at Ukrainians' New Year table on par with dressed herring and meat jelly.
The salad combines several interesting ingredients: boiled vegetables, eggs and meat. Meat choice may vary - from poultry to pork. Some housewives add beef tongue instead of meat in order to
The cold soups are very popular during summer season. Two most famous Ukrainian cold soups are okrosha and beetroot soup (commonly known as kholodnik or svekolnik). There are both lean and meat beetroot soups.
The mezhivo is an authentic Ukrainian dish. Besides the vegetable one, there is the fruit mezhivo. One of the most common recipes involves eggplant, which is served cool to the table.
