HISTORY AND FOOD

The earliest known farmers in the Ukraine were the Trypillians (4500–2000 B.C. ). The territory of the Ukraine had rich soil and a favorable climate perfect for cultivating crops. The Trypillians grew barley, millet, rye, and wheat. They also herded sheep, pigs, and cattle. Wheat was plentiful, and soon trading routes were established along Ukraine's Black Sea coast to market the grain. The Ukraine territory became the crossing road connecting Arabia, Europe, and Asia.

Life depended on the activities of cultivating soil for crops. In pre-Christian times, holidays were celebrated during times of transition from one type of agricultural activity to another. These seasonal festivities were later incorporated into Christian holidays, such as Christmas and Easter.

Over time, Ukraine fell under the power of many different countries, including Poland, Austria, and Russia. Despite being under Russian domination for almost 200 years, (gaining independence only in 1991), Ukrainians proudly kept their native traditions, customs, and cuisine.

Kovbasa (sausage) and sauerkraut have Polish origins. Varnyky (dumplings) and holubtsi (stuffed cabbage) were originally imported from Turkey. Strudels, breaded meats, and desserts, such as cheesecake and tarts, were carried over from Austro-Hungarian times. Although Ukrainian dishes have origins from different countries, how they are prepared are uniquely Ukrainian.

Potato Varenyky (Potato Dumplings)

Ingredients

• 2 cups flour

• 1 egg

• 1 teaspoon salt

• 3½ cups instant mashed potatoes, prepared

• ¾ cup cheddar or processed cheese, shredded

• Salt and pepper, to taste

Procedure

1. To make filling: prepare instant potatoes according to package directions.

2. In a mixing bowl, add cheese and mix well. Set aside.

3. In a large mixing bowl, combine flour, egg, and salt.

4. Mix in a little water at a time until dough is stiff.

5. Roll out dough on floured surface, about ¼-inch thick.

6. Using the rim of a glass or cookie cutter, cut out circles of dough.

7. Fill each circle of dough with about 1 Tablespoon of the potato-cheese mixture. Fold over and seal edges.

8. To cook, bring a large pot of water to a boil and drop in the varenyky one at a time. They are done when they float to the top.

Serves 4 to 6.

FOODS OF THE UKRAINIANS

In the southern part of the Ukraine, plains called steppes have what is considered some of the most fertile soil in the world. Abundant rain and a mild climate made the Ukraine famous for its chornozem, or

A visiting politician is greeted with the traditional Ukrainian welcome of bread, representing hospitality, and salt, representing friendship. The specially decorated loaf of bread and the salt are offered by young women dressed in folk costume.

AP Photo/Richard Drew

"black earth." For centuries, the Ukraine was called "the breadbasket of Europe."

Ukrainian cuisine stems from peasant dishes based on the plentiful grains and staple vegetables grown in the country. Staple crops include sugar beets, potatoes, grapes, cabbages, and mushrooms. These are often key ingredients in soups and salads. The most popular dish is borshch , a hearty soup made in a variety of ways, depending on the person who is cooking it. Mushroom, bean, and pea soups, and thick millet (a type of grain) chowders are also common. Other vegetable dishes include holubtsi (stuffed cabbage) and kartoplia solimkoi ("straw potatoes"). Kotlety Po-Kyivskomy (Chicken Kiev), a chicken breast stuffed with a buttery filling, is a well-known dish outside Ukraine.

Cabbage Borshch

Ingredients

• 3 cans beef broth (approximately 6 cups)

• 1 pound cabbage, shredded

• 1 beet, peeled and grated

• 1 medium onion, grated

• 3 medium tomatoes, diced

• ½ Tablespoon salt

• 1 teaspoon celery salt

• ½ teaspoon pepper (or more, to taste)

• 1 Tablespoons lemon juice

• 1 Tablespoon sugar

Procedure

1. Measure the beef broth into a large pot. add the vegetables, celery salt, and pepper.

2. Cover and cook over medium to low heat for 25 minutes.

3. Add the lemon juice and sugar. Cook an additional 5 minutes.

4. Serve with bread.

Serves 6.

Holubtsi (Stuffed Cabbage Rolls)

Ingredients

• ¼ pound ground beef

• 1 medium onion, chopped

• 4 Tablespoons vegetable oil

• 4 cups cooked rice

• 4 cups water

• Salt and pepper, to taste

• ¾ cup tomato juice

• 1 medium cabbage, core removed

• 1 Tablespoon vinegar

Procedure

1. To make filling: cook rice according to package directions.

2. In a frying pan, add the oil and heat over medium heat.

3. Brown the onions and hamburger.

4. Combine rice, onion, and hamburger in a mixing bowl. Season with salt and pepper. Set aside.

5. Preheat oven to 350°F.

6. In a large pot, bring the water and vinegar to a boil.

7. Place the cabbage into the pot and simmer long enough for the cabbage leaves to become limp, about 5 to 10 minutes. Do not overcook.

8. Remove cabbage and tear off cabbage leaves from the cabbage head.

9. Remove the hard center part of the leaf.

10. Place a spoonful of the rice mixture into the center of the leaf and roll tightly.

11. Place cabbage rolls into a casserole dish and cover with the tomato juice.

12. Bake for 1 to 1½ hours.

Makes 20 to 30 cabbage rolls.

Kartoplia Solimkoi (Deep-Fried Straw Potatoes)