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Ukrainian Recipes


Ukrainian Borscht

Ingredients
1 cup of diced celery
1 cup diced onions
1 cup of chopped cabbage
2 cloves of garlic, grated or pressed
1 tbsp of butter (for sautéing onions and celery)
8 cups water or broth
1 can diced tomatoes (home or commercially canned)
2 or 3 medium to large sized peeled beets (half grated and half diced)
1 or 2 medium carrots, grated
1 medium potato, diced
½ cup of fresh dill weed
Salt and pepper to taste
Optional ingredients: Green beans, peas, beet greens and shredded pork or pork sausage

Directions

Sauté the onions, celery and cabbage with the butter until soft and translucent. Then add the can of diced tomatoes and the garlic as well as all of the water or broth. Bring to a boil and then reduce to medium heat.

Peel the beets, carrots and potato. Then dice half the beets and grate the other half. Grate all the carrots. Dice the potato. Add all of these ingredients to the broth. If you would like to add any other optional vegetables (ie. beans, peas, beet greens, etc.) do so now.

Allow soup to simmer on medium until diced beets and potatoes are soft (test them with a fork or by biting into them!). Remove soup from heat.
Stir in chopped fresh dill weed and salt and pepper. Serve hot with a scoop of sour cream and a slice of bread and butter (rye bread is best!)

Source: By Anastasia Sakawsky, https://melissaknorris.com/borscht-recipe-how-to-make-moms-traditional-ukrainian-borscht/


Sour Cream (for the Borscht)

Ingredients
1 cup (8oz / 240g) heavy cream
2 teaspoon lemon juice ( or white vinegar)
¼ cup (2oz / 60g) milk

Directions

In a jar, mix the cream and lemon juice (vinegar) together, then pour in the milk. Screw a lid on tightly and shake well.

Remove the lid and put a clean piece of kitchen paper over the jar and secure it with a rubber band.
Leave it on the counter overnight (up to 24 hours) for it to set up.

After 24 hours it should be quite firm. Give it a stir and cover it with a jar lid. It will keep in the refrigerator for 2 week or so, if it lasts that long!

Note: Because there are no artificial thickeners, your homemade sour cream may be thinner than commercial brands you may be used to. Have no fear, it’s fine. I’ve gotten use to the consistency and like it better since it blends in recipes so well.

Source: Gemma's Bigger Bolder Baking, By Gemma Stafford, https://www.biggerbolderbaking.com/how-to-make-sour-cream/


Ukrainian Style Creamed Dill Potatoes
Serves 6

Ingredients
6-8 cups of new potatoes washed, sliced and cleaned
2 tbsp salted butter
1/3- 1/2 cup of whipping cream
1/2 cup chopped chives
2-3 tbsp fresh dill

Directions
Put the potatoes in a pot, fill with water to cover and boil them until they are just soft. This part is important. You will have to cook these further in the cream, so make sure you cook them just to softness, no further.
Drain the perfectly cooked potatoes and put them back into the pot.
Add the butter and place the pot back on the burner.
Add in the cream and cook the potatoes, simmering the cream until it reduces down.
Toss in the chives and the dill, then serve!

Source: The Kitchen Magpie, by Karlynn Johnston, https://www.thekitchenmagpie.com/ukrainian-style-creamed-dill-potatoes/

Kaleenka Piroshky (Pyrizhky)
Makes 4-6

Ingredients
1 onion, chopped
1 tablespoon vegetable oil
2 lbs lean ground beef
1 clove garlic, finely chopped
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2 packages yeast
4 -5cups flour
2 tablespoons sugar
1 teaspoon salt
1 egg
3 tablespoons additional vegetable oil
1⁄4 cup warm water
1 1⁄2 cups milk
1lb cheddar cheese, cut into 1/2 inch cubes

Directions
In a skillet, brown the onion in oil, about 7 minutes; remove and set aside.
Brown the ground beef in the skillet, drain the grease, then add in the cooked onion, garlic, salt, and pepper; set aside.
(The original recipe had you then chill the mixture to 40 degrees and"pick out solid fat," but that's a step I forgo).
In a small ceramic or glass bowl, dissolve the yeast in the warm water and let stand for 11 minutes.
In a large bowl or using a large stand mixer, place 4 cups of the flour, sugar, salt, egg, the remaining oil, water/yeast mixture, and the milk; mix together (use a dough hook attachment if you have one), adding additional flour as needed to make the dough soft but not sticky.
Knead, either for about 10 minutes by turning out onto a floured board and doing it by hand or by using a dough hook in a mixer on slow speed for about 6 to 7 minutes.
Place in a large bowl, cover with a towel, and let rise for 45 minutes to 1 hour; punch down.
Preheat oven to 350 degrees F.
To fill the piroshky, pinch off a piece of dough about the size of an egg and roll it out to 1/8-inch thick, then place a cube of cube of cheese and 2 tablespoons of meat filling in the center.
Lift up the edges of the dough and bring it up to the top, pinching together tightly to completely enclose the filling and so that the dough knits together.
Place the piroshky on a microwave-safe dish or tray, seam-side down, and microwave for 10 seconds; set aside and let rise for 10 minutes.
Repeat the piroshky construction, microwaving, and rising with remaining ingredients.
Place risen piroshky (all of them) on a non-stick baking sheet and bake at 350 degrees F until golden brown, about 15 to 20 minutes depending on your oven; alternately, you can deep fry them at 300 degrees F until golden.
Note: you might also be able to run the dough ingredients through the initial preparation steps in your bread machine, to make it especially easy!


Russian Piroshki (Pyrizhky) with mushroom potato filling–Пирожки
Makes 8-10

Ingredients

Dough
5 cups all-purpose flour
1 ½ tsp. salt
1Tbsp.Active Dry Yeast
2 cups warm milk
3eggs
1 tsp. Sugar
1 Tbsp. vegetable oil

Filling
1/2 med. onion, chopped
4 med potatoes peeled, boiled in water and mashed
6oz. button mushrooms cut in to small pieces ¾ of an inch
Salt & pepper to taste
1Tbsp. butter

Directions

Dough
The easiest way to do this is in stand mixer with a dough hook.
Place 1/2 cup of warm milk in a cup or small bowl. Stir in sugar and yeast. Set aside until foamy, about 5 minutes.
Pour the remaining warm milk into a large bowl. Add oil, salt, eggs and yeast mixture- mix, add flour one cup at a time, mix well and knead until smooth. Let it rise for about 45 minutes. The dough should double its size.
Filling
In a skillet, melt butter and sauté onions for 2 minutes, add mushrooms and cook for another 3-5 minutes. Add fresh crushed black pepper and some salt, fresh chopped dill. Add the mixture to mashed potatoes and mix well. Adjust the seasonings (salt and pepper). Set aside to cool.
When the dough is ready, put it onto a well-floured board, pinch off pieces approximately the size of golf balls.
Place the piece of dough (that you pinched) over well-floured flat surface (dough will be sticky) and shape it into a 4” to 5? circle using your hands. (Do not put flour on the side where you are going to put filling, otherwise the sides won’t seal.)
Place 1 1/2 spoonful of filling on one side; fold the other side over the filling and pinch to seal. Flatten the piroshkis slightly to make them a more even size.
In a large, heavy skillet heat the oil to 375 degrees F (190degrees C). Deep fry the piroshkis in batches of 3-4 until golden brown on oneside; carefully turn and fry the other side. Remove and let drain on a platter lined with paper towels.

Source: GrabandgoRecipes.com Russian Home Cooking Recipes, by INESSA, http://www.grabandgorecipes.com/russian-piroshki-with-mushroom-potato-filling-пирожки/


Baked Piroshki (Pyrizhky) Recipe
Makes 40

Ingredients
2 cups warm milk
1 Tbsp active dry yeast
½ cup sugar, divided
6 cups + 2 Tbsp all-purpose flour, (divided into 1 cup and 5 cups + 2 Tbsp)
3 eggs,
1 and ½ Tbsp melted butter
1 tsp salt
1 egg, beaten for egg wash

Directions

For the Apple Filling:
You need: 2 Apples and ⅓ cup granulated sugar.
Chop apples finely in food processor then saute with ¼ cup sugar over medium high heat for 10 min stirring often until most of the juice has evaporated. Set aside to cool. For sweet piroshki, brush the top with sugar water as soon as they are done baking. (1 Tbsp sugar dissolved into 2 Tbsp warm water).

For the Braised Cabbage filling: visit NatashasKitchen.com for the full Braised cabbage with Beef recipe. P.S. Make sure to cut your beef small if using for piroshki.

How to Make the Piroshki/Buns:

In the bowl of an electric mixer, add 2 cups warm milk and sprinkle the top with 1 Tbsp yeast. Let sit for 5-7 five minutes.

Add 1 cup flour and ¼ cup sugar. Whisk together until blended and let it rise at room temperature for 30-45 minutes. It will rise faster in a warm place (20 minutes in a 100˚ oven, but don't let it get hotter than that or it will start to cook and ruin the yeast).

Whisk in the 3 eggs, remaining ¼ cup sugar, 1.5 Tbsp melted butter and 1 tsp salt. Now using the dough hook, add the flour 1 cup at a time letting it blend into the dough before adding the next cup. (Add the last cup ½ cup at a time so you don't over-do it). You know you've added enough flour when the dough is no longer sticking to the walls of the bowl. I ended up adding 6 cups + 2 Tbsp but it could vary slightly depending on the flour you use. Mix/knead on low speed with the dough hook for 15 minutes.

Cover with plastic wrap and let rise in a warm 100˚F oven for 1 hour (2 hours in a warm room). The dough will triple in volume. Be patient. It's all worth it in the end.

Preheat the oven to 360degF.

Transfer your dough to a good non-stick surface and cut into 5 equal pieces. Working with one piece at a time, roll each piece of dough into a 13-14" circle.

Cut each circle with a pizza cutter into 8 equal triangles. Place about ½ Tbsp of filling onto the middle of the wide portion of each triangle.

To Roll: pinch the two edges together over the filling and seal all the way down. Seal the dough to the base over the filling. Fold in the little corners and roll it forward.

Once the piroshki are rolled up, place on a parchment lined baking sheet ½" apart with the flap side facing down so they aren't tempted to unroll. Let the piroshki rise in a warm 100˚ oven for 20 minutes until they look puffy (30-45 minutes in a warm room). The will puff up nicely and will be touching each other. Now they're ready for the oven.

Beat 1 egg and brush the tops of the piroshki with the beaten egg. Bake at 360˚F for 20 minutes or until the tops are golden brown.

Notes:If you are making the sweet apple piroshki, brush them with your sugar/water glaze just as soon as they are out of the oven to give them some extra shimmer and sweetness.

Tip for Success: Yeast dough will rise much faster in a warm oven. When letting a yeast dough rise in the oven, it should never be hotter than 100˚F. If you have a proofing option on your oven, use it. My old oven didn't have such a luxury and the low setting was at 150˚F which will start cooking your bread, deactivate the yeast and ruin your buns. I used to get creative by preheating to low, turning the oven off, propping the door with a wooden spoon and placing my dough over a towel in the oven. I've ruined yeast dough before by letting it get to hot and I'd love to spare you the same disappointment.

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