Hey @gadget! I finally write this blog!^^
Most of my favorite recipes are Russian and Ukrainian cuisine. We cannot but love what we have been fed since childhood!
When I was at school, every summer on holidays (3 months) my parents brought me to my grandmother in the village: to help grow food, teach me to work and just spend time outdoors.
My grandmother perfectly knew how to cook everything that I will write about below. And also my grandmother made first-class moonshine and sold it to local drinkers (haha, these are not myths)
1. Cabbage soup or as we call it SCHI
What do we need?
Meat 400 g
4 potatoes
Cabbage 250 g
Carrots 1 piece
1 bow of onion
Garlic 2 cloves
Salt to taste
Spices to taste
Put to cook meat broth. After 1.5 - 2 hours after the start of cooking, remove the meat, strain the broth into a soup pot, put the pre-fried roots and onions; then put chopped potatoes, add chopped cabbage in 20 minutes, add chopped meat and cook for 20-30 minutes. 5–10 minutes before the end of cooking, add pepper, bay leaf, salt in soup.
Served with sour cream and rye bread!🍴
2. DRANIKI or potato pancakes!
This is one of my favorite dishes! Simple, fast and tasty!
For one serving you will need:
3. OKROSHKA
Traditional summer dish of Ukrainian cuisine, cold soup.
Potatoes 500 g
Boil the eggs, finely chop all the ingredients (except potatoes) and then boil the potatoes and add them to the prepared dish, pour over with kvass or kefir.
4. BORSCHT
Probably the most popular dish of Russian cuisine. Traditionally a peasant dish.
For broth:
For frying:
For borscht:
Take the 3-liter saucepan. Pour 1.5–2 liters of water into it, place the meat. Put on medium heat. Watch the broth, before boiling remove the foam. When it boils, cover the pan with a lid and simmer for an hour and a half.
While the broth is boiling, fry the vegetables. Wash and peel the beets, carrots and onions. Beetroot rub on a large grater, and carrots - on medium. Onion cut into cubes.
When the broth is cooked, remove the meat from it. While the meat is cooling, run the shredded cabbage into the broth. After 5–10 minutes add chopped potatoes.
While the potatoes are boiling, separate the meat from the bone and cut into cubes. Return the meat to the soup.
P.S. Borsch becomes even tastier the next day! ;)
5. MANNIK. This is Belarusian dessert! A simple way to make a delicious pie quickly for tea.
Semolina 1 cup
3 spoons of sunflower oil
Kefir and semolina mix, let stand 20 minutes, so that the semolina swelled. Add eggs and sugar, soda, mix everything thoroughly, pour it into a glass or another form and put in an oven for 30-40 minutes at 180 degrees.
After cooking, I sprinkle the pie with powdered sugar or condensed milk.^^
Bon appétit!
