Ukraine is located in the continent of Europe. It has Belarus to the north, Russia to the north and east, the Black Sea to the southeast, Moldova and Romania to the southwest, Hungary and Slovakia to the west, and Poland to the northwest.
The capital is Kyiv (Kiev).
The official language is Ukrainian.
The climate is influenced by moderately warm, humid air from the Atlantic Ocean. The east and west experience a different climate in the summer. Overall, it is a temperate climate. The staples are flour, barley, rye, cereals, sheep, pork, beef, fish, salads, stews, borscht, cabbage, sauerkraut, cheesecake and much more (http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/Ukraine.html).
- 3 C all-purpose flour
- 5 oz real sour cream
- 4 TBSP real butter
- 1 real egg
- Measure out the flour and fold in the sour cream and softened butter. Mix to an even consistency.
- Beat the egg in a measuring cup, then add enough water to measure ¾ C total.
- Fold the egg mixture into the dry mixture. If it remains too sticky after a complete mixing, then add additional flour in small increments until it kneads into a soft dough.
- Place in a deep bowl and cover with a damp cloth.
Mushroom ad Potato:
- 3-4 large real potatoes
- 8 oz real mushrooms (crimini or baby belas, or canned mushrooms-bits and pieces)
- 1 clove real garlic
- 1 large yellow onion, diced
- 3 TBSP sunflower oil from Ukraine, Vegetable or Olive oil
- Peel and skin the potatoes, then boil until soft.
- Mash the potatoes and set aside to cool.
- Slice the garlic and saute with the oil in a skillet on high heat. Use a wooden spoon or spatula and crush the garlic in the oil.
- Allow to heat for about 3 minutes.
- Add the onions with the drained mushrooms. Stir frequently until the mushrooms are browned and slightly crispy (30-40 minutes), or to your preference.
- Thoroughly combine the potatoes and mushroom mixture.
Making the Varenyky:
- Bring a large pot of water to boil, then add a little vegetable oil.
- Roll a piece of dough out into a long rope, about ¾ – 1” in diameter. Slice into approximate cubes.
- Roll each cube into a ball. Press flat and roll out into a thin circle.
- Scoop approximately one heaping teaspoon of filling into the center of the circle.
- Fold in half and pinch the edges shut to prevent any filling from falling out.
- Slightly flatten to distribute the filling evenly.
- Drop into the boiling water.
- Cook until the varenyky floats flat on the surface of the water. Usually this takes about 2-4 minutes depending on the size.
- When it’s done, use a large flat slotted spoon to lift the Varenyky from the water, allowing the water to drain off.
- Place on a rack to drain and allow to cool.
- Freeze immediately or saute in butter and onions.
UKRAINIAN SALAT VINAIGRETTE (Beet Salad) (https://www.allrecipes.com/recipe/214756/ukrainian-salat-vinaigrette-beet-salad/):
- 1 lb beets
- 1 lb carrots
- 1 lb potatoes
- 2 large dill pickles, diced
- 1 onion, minced
- 8 oz can peas, drained
- 2 TBSP olive oil
- ½ tsp ground black pepper
- 1 TBSP chopped fresh parsley (optional)
- ½ tsp salt
- Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes.
- Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
- The next day, peel and dice the beets, carrots, and potatoes into small, even pieces/ Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.
NALYSNYKY (Ukrainian Cottage Cheese Crepe) (https://www.rusnak.ca/ukrainian-cottage-cheese-crepes-nalysnyky.html):
- 3 eggs, beaten
- 1 C milk
- 3 TBSP water
- ¾ C all-purpose flour
- ½ tsp salt
- 2 tsp sugar
- ¼ tsp vanilla
- 1 TBSP vegetable oil for frying
- 9-inch non-stick crepe pan
- In a medium bowl, beat eggs. Stir in milk and water.
- Combine flour, salt, and sugar, then whisk into egg mixture until free of lumps. Tip: A blender can be used to make the batter.
- Let it rest for 20 minutes on the counter (or overnight in the fridge).
- Heat fry pan over medium heat – a little higher initially.
- Brush pan lightly with oil before making each crepe. Keep a small dish of oil handy for this purpose.
- Stir batter. Pour 1/3 C batter into hot pan – tilt and swirl to coat bottom evenly. Cooks quickly.
- Fry until top appears firm – about 30 seconds. Loosen sides and peek to see if golden. Ease spatula under and flip over. Continue to cook a few seconds more until slightly golden. Transfer to plate.
- Prepare filling and assemble or freeze crepes until needed (insert wax paper between layers).
- 1-3/4 C small curd cottage cheese, farmer’s cheese, or ricotta cheese
- 1 egg yolk
- 2-3 TBSP sugar (to taste)
- 1/8 cinnamon (optional)
- ¼ tsp vanilla (optional)
- Mix together. Place a thin strip of filling across the crepe.
- Fold in sides and roll.
- Fry in butter until heated through or drizzle melted butter on top, cover, and bake at 350 F for 20-30 minutes untiled heated through.
Note: You can also use fresh fruit on top with powdered sugar or whatever your taste buds enjoy!!