Traditionally, this dish is cooked over fire outdoors in a big kettle and is considered to be one of the protagonists on vibrant Ukrainian feasts and weddings. In general, it is an aromatic soup that bears a vague resemblance to rassolnik. The meat godz is made with meat bones stock. This recipe is tailored to be made at home and it will be as tasty and rich.
Ingredients
Champignon 500 g
Potatoes 6 pieces
Pickled cucumber 5 pieces
Sweet pepper 1 pieces
Carrot 1 pieces
Onions 1 pieces
Green beans 200 g
Steamed rice 200 g
Stages of cooking
1
If you use non-steamed rice, then rinse and boil the raw rice.
2
The dish should be cooked in kettle or casserole with thick bottom. Peel and chop the onion. Peel and grate the carrot. Fry the onion and carrot in vegetable oil.
3
Properly rinse and chop the mushrooms; add them to carrot and onion, and fry.
4
Rinse, trim off the stem end, deseed and shred the pepper. Combine the haricot beans, rice and pepper with vegetables.
5
Peel and dice the potatoes, add them to the vegetables. Put the lid on and braise for 15 mins over low heat. Add water if necessary.
6
Shred or coarsely dice the pickled cucumbers. Add the cucumber to the vegetables, braise for a further minute, then pour boiling water over, add the bay leaf, salt, pepper, and species to taste and simmer for one hour or an hour and a half.
7
Serve the finished godz with sour cream and herbs.
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The cutlets are widely considered to be an everyday dish. Therefore the Ukrainian housewives try to diversify the fare and give necessary and rare vitamins to organism so they cook tender and rich fish cutlets. Any fish will do from pollock or walleye to pike and cod.
If you've read 'Evenings on a Farm near Dikanka' by Russian classical writer Nikolai Gogol, you surely remember how adroitly one of the characters ate vareniki with sour cream that flew into his mouth by themselves. Of course, traditional Ukrainian vareniki don't have such super skills, but their taste is sure to make you think of the Ukrainian cui
