Pies and pancakes

Pirozhki are small stuffed buns (pies) made of either yeast dough or short pastry. They are filled with one of many different fillings and are either baked or shallow-fried , this method was borrowed from the Tatars in the 16th century. One feature of pirozhki that sets them apart from, for example, English pies is that the fillings used are almost invariably fully cooked. The use of chopped hard-boiled eggs in fillings is another interesting feature.

Syrniki are fried curd fritters, garnished with sour cream, jam, honey or apple sauce.

Vatrushka is a kind of cake with a ring of dough and tvorog (cottage cheese) in the middle, often with raisins or bits of fruit, from about five inches to two and a half feet in diameter.

Vegetables

Cabbage, potatoes, and cold tolerant greens are common in Russian and other Eastern European cuisines. Pickling cabbage, cucumbers, rutabagas and other vegetables in brine is used to preserve vegetables for winter use. Pickled apples and some other fruit also used to be widely popular. These are sources of vitamins during periods when fresh fruit and vegetables are traditionally not available.

Varen'e (Varenye) is a dessert and condiment made from cooking berries. It is similar to jam except the fruit is not macerated and the consistency is more akin to fruit within syrup. It is used as a topping for crepes and syrniki and as a sweetener for tea. It is also eaten on its own as a sweet.

Kvass is an ancient and still widely popular bread-based drink. The basic method of preparing kvass includes water, flour and liquid malt; these ingredients are used to make a dough that is subjected to fermentation. This results in a beverage with very low alcohol content. Commercial kvas is often around 0.5% alcohol. The fermented liquid, referred to as "zator," is diluted with water and mixed with yeast, sugar, and aromatic additives. This final mixture is allowed to brew for several days. Flavor additives may include fruit and berry juices (cherry, raspberry, lemon, etc.), as well as ginger and mint. 1. Which ingredients do you need to cook shchi and rassolnik?

2. Name five fillings for traditional pirozhki.

3. What is added in the middle of vatrushka?

4. Which soup is based on kvass?

5. How are fried curd fritters called?

6. Which dish is usually made with minced meat filling, wrapped in thin dough?

8. Which berries is varenye made from?

9. What are small pan-fried meat balls?

10. Which vegetables are used in Russian cuisine?

Write down the recipes of shchi, rassolnik, pancakes, pirozhki, olivje and vinegret.

Ukrainian cuisine.

The Ukrainian cuisine is very diverse and has a rich history. It includes elements of different European cuisines (particularly Russian, German, Austrian, Turkish, Polish and Hungarian cuisine), but the share of old Slavic traditions is still the most important.

Borscht (borshch) is a vegetable soup made out of beets, cabbage, potatoes, tomatoes, carrots, onions, garlic, dill. There are about 30 varieties of Ukrainian borscht soup, and the dish often includes meat.

Kapusniak: soup made with pork, salo (pork fat), sauerkraut, and served with sour cream.

Zelenyj borscht ("Kvaskova Zupa" or "Shchaveleva Zupa"): water or broth based soup with sorrel and various vegetables, served with chopped hard boiled egg and sour cream.

Varenyky (Perogy): Dumplings stuffed with fillings such as potato and cheese, often served boiled.

Cabbage rolls (holubtsi/holubchi): cabbage leaves (fresh or sour) rolled with rice filling and may contain meat (minced beef or bacon), baked in oil and carmelized onions and may contain as a baking sauce tomato soup, cream or sour cream, bacon drippings or roasted with bacon strips on top.

Salo: cured fatback

Kruchenyky or Zavyvantsi: pork or beef rolls with various stuffing: mushrooms, onions, eggs, cheese, sauerkraut, carrots, etc.

Pampushky: sweet dough similar to doughnut holes. Frequently tossed with sugar. Traditionally filled with rose preserve, but can also be filled with poppy seed or other sweet fillings.

Uzvar : a traditional compote made of dried fruit, mainly apples, pears, and prunes.