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.
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The kremzlycks is a full-fledged main course, which features meat and garnish. This dish is cooked and served in clay pots or deep ceramic bowls. In general, kremzlycks bear a strong resemblance to deruni but they boast Carpathian colour.
The mezhivo is an authentic Ukrainian dish. It can be cooked with pepper, eggplant, pumpkin, tomatoes, plums, beetroot, marrow, etc. The mezhivo is frequently made during fast.
The meat rolls, or kruchenyky are commonly appraised among other dishes of Ukrainian cuisine, and there are many variants of recipe. Any meat and almost any stuffing could be used therefore every Ukrainian cooker prepares its signature kruchenyky.
