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.
Ingredients
Beef 500 g
Pearl barley 100 g
Potatoes 500 g
Pickled cucumber 200 g
Cucumber pickle 200 ml
Onions 150 g
Carrot 150 g
Bay leaf 1 pieces
Salt to taste
Ground black pepper to taste
Stages of cooking
1
Rinse and coarsely cut the meat, and then add the peeled onion, carrot, bay leaf and pepper beans. Cook for an hour.
2
Rinse the pearl barley with cold water. Add it to the stock and cook for 30 mins more.
3
Peel and dice the potatoes, then add them to the broth.
4
Chop the onion, finely grate the carrot, shred or dice the pickled cucumbers. Braise the cucumbers a little adding some broth. Add the cucumber pickle to the soup.
5
Fry the onion in vegetable oil, then add the carrot, and continue frying. Add the cucumbers, onion and carrot in soup. Add the bay leaf, salt and pepper to taste. Cool for a further 10 mins, set aside from heat.
6
The rassolnik is served with sour cream and herbs.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
The pumpkin dishes are very common in traditional Ukrainian cuisine. In general, the pumpkin came from America, however the Ukrainians had caught the fancy of it therefore as of today it is one of the protagonists of Ukrainian fare.
The national dishes of pumpkin are multifaceted. It can be used to make thin pancakes, pies, cookies, porridge and p
Traditionally, sauerkraut is made with cabbage and carrot, which grant the dish with light flavor and milky colour, as it doesn’t have any coloring pigment. However, there is a plenty of sauerkraut recipes, including sauerkraut with beetroot, in particular. Such a combination boasts slightly exotic taste, as well as a bright scarlet colour. Moreove
Sochniki is a traditional Ukrainian delicacy. This Ukrainians' favorite desert is a small cottage cheese patty from sweet short pastry. The cottage cheese can be not only a stuffing, though, but a component of the dough for sochniki.
Some stuff sochniki with different berries and fruits: cherry, strawberry, blueberry and other.
They are served as a
The solozhenick is a traditional Ukrainian dessert made of eggs and cream. There are different variants of solozhenick with varied stuffing from jam to poppy-seed. The cherry solozhenik boasts slightly sour taste so the sweet-teeth can add more sugar.
