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Culinary Characteristics

Fresh Cabbage Shchee (for four litres)

Beef or pork - one kilo with bone

Fresh cabbage - one kilo

Brown onions - 150 grams

Fresh tomatoes - 2 pieces or one spoonful of tomato paste

Root celery - one piece

Root parsley - one piece

Bay leaf - two pieces

Some dill and spring onions

Salt (to taste)

Water - four litres

The meat is boiled till it's half ready (for an hour or two). Then you put schredded fresh cabbage. Sliced brown onions, carrots, tomatoes, root celery and parsley are fried for twenty - twenty-five minutes in the frying-pan and put in the saucepan. Bay leaf is put at the end of cooking and should be taken away after shchee is ready. Shchee is served with sour cream, cut small spring onions and dill. Cooking-time - about three hours.

Sauerkraut Shchee

Sauerkraut is washed and stewed for an hour in the frying-pan. You can use butter or some fat. Meat is boiled in the saucepan. After an hour sauerkraut is simmered with meat. If you like you can put a potato or two ten minutes before putting the sauerkraut. Otherwise the potato(es) will taste badly. Fried vegetables: brown onions, tomatoes or tomato paste, carrots and greens: celery, parsley and bay leaf are put in the saucepan. Everything is simmered for half an hour. Sauerkraut shchee is served with thick sour cream, cut dill and parsley. Cooking-time is about three hours. Sauerkraut shchee is an old Russian dish.

Ukrainian Borshch

It can be cooked from beef, pork or poultry - chicken, goose, rabbit or hare.

Meat or poultry - 1 kg

Beetroot -1 piece (medium size)

Sweet pepper -1-2 pieces

Cabbage - 500 gr

Potatoes - 2 pieces

Tomatoes - 3 - 4 pieces

Brown onions - 1 piece

Root parsley-2 pieces

Lard-40 gr

Lemon acid - at the tip of the knife

Bay leaf, some pepper, salt to taste.

The meat or poultry is boiled till it's half-ready. Sliced beetroot is stewed in the stew-pan with the fat from the broth till it's half-ready. Shredded carrots, brown onions and root parsley are slightly fried in the frying-pan (separately from the beetroot). Beetroot should be stewed, carrots and onions fried. The broth is set with shredded cabbage and potatoes and simmered for ten - fifteen minutes. Tomatoes are peeled, sliced and fried for ten minutes separately. Stewed beetroot, fried carrots, onions, root parsley, tomatoes spices, citric acid, sliced sweet pepper and pounded lard are put in the saucepan and simmered for ten-fifteen minutes. Some housewives put a handful of kidney-beans with meat at the beginning of cooking. In this case you should put only one potato. You can boil it whole and mash at the end of cooking. Ukrainian borshch is served with thick sour cream, greens and dumplings (galushki or pampushki).

Okroshka

(four - five portions) Kvas - 1 litre

New cucumber(s) - 1 of medium size

Spring onions - 100 gr

Hard-boiled eggs - 2

Boiled beef- 100 gr or boiled sausage/sausages

Lean ham - 50 gr

Spring onions and cucumber(s) are washed and sliced. So is boiled beef and ham. Hard-boiled eggs are cut large. All this is put in the kvas, salted to taste. It's better to have kvas sour. If it's sweet you can put a slice of lemon or citric acid at the tip of the knife. In home-made cooking a potato (boiled and cut) is added. Before serving okroshka it's recommended to keep it in a cool place or refrigerator for two hours. Okroshka is served with thick sour cream, cut parsley and dill. If it's too thick you should add some more kvas.

Chahohbily of Chicken

Chicken - 1 kg

Brown onions - 4 bulbs

Butter - 2 - 3 spoonfuls

Tomatoes - 800 gr

Kinza - 3 - 5 twigs

Black pepper, salt to taste

The salty chicken is cut and roasted in a sauce-pot. Shredded onions, fresh sliced tomatoes, pepper, cut greens - kinza, parsley, dill are stewed with the chicken. You can add a bay leaf and some all­spice at the end of cooking. Ghahohbily is garnished with greens. Cooking-time is an hour.

Chicken "Tabaka"

Chicken "Tabaka" is roasted under press for an hour. Before roasting the chicken is greased with the prepared mass of pounded garlic (2-3 cloves), ground pepper, cut greens and salt. Chicken "Tabaka" is served on a large plate and garnished with chipped potatoes, marinated onions, tomatoes or cucumbers, raw or pickled. Tomato or pomegranate sauce is served separately. Cooking-time is an hour.

Satsivy of Poultry

Chicken-800 gr (or: turkey; duck; goose)

Butter-400 gr

The sauce: (Satsivy)

flour-25 gr

butter - 40 gr

kinza - some twigs

khmeli-suneli - a pinch

ground clove, ground saffron, cinnamon, cayenne, vinegar, salt to taste

two egg yolks

shelled walnuts-250 gr

brown onions - 120 gr

The prepared poultry is boiled whole till it's half ready. Then the poultry is greased with butter or fat and roasted in the oven. While roasting you should pour it with satsivy sauce and turn it over to get the poultry rosy from all sides. The satsivy sauce is made from the sliced brown onions slightly fried in the frying-pan, the flour diluted with some clear soup, pounded garlic, some vinegar, khmeli-suneli, clove, cinnamon and chopped greens. The poultry is put in this sauce and simmered for ten minutes. The shelled walnuts are chopped with some cayenne, yolk and saffron. The saffron in diluted in the clear soup (one pinch for 25-30 grams of clear soup). All this is added to the poultry but after that satsivy must not be boiled. The dish is sprinkled with nut oil and served cooled.