Cottage Cheese Crepes aka Nalysnyky is my ultimate favourite Ukrainian dish. Traditionally, this dish is served at Easter, but I could eat it all year long. Simple yet delicious, full of cheese and dill, this side dish is begging to be included in your next Ukrainian feast.
Here we go with another Ukrainian dish since it’s thanks giving weekend! This dish is another favourite and I’m so excited to share it with you guys! Holubtsi is pretty much stuffed cabbage leaves …
Nalysnyky Ukrainian Crepes is a Ukrainian dish of cottage cheese filled crepes that are baked in cream until puffy and golden.
Cottage Cheese Crepes aka Nalysnyky is my ultimate favourite Ukrainian dish. Traditionally, this dish is served at Easter, but I could eat it all year long. Simple yet delicious, full of cheese and dill, this side dish is begging to be included in your next Ukrainian feast.
8 eggs 2 Tbsp. sugar 4 cups milk 1 tsp. Salt 2 cups flour, sifted Beat the eggs until frothy, and then add the milk, sugar, and salt. Stir in sifted flour until combined. Using your mixmaster, be…
Authentic Ukrainian Borscht made with vegetables from your own garden or local market will be a family favourite even if you are not Ukrainian.
Holubtsi is a Ukrainian Stuffed Cabbage dish comprised of tender cabbage rolls, stuffed with a mixture of seasoned ground beef or pork, rice, and onions. The cabbage rolls are baked in a tomato-based
This is how to make a Traditional Borscht Recipe. My mom's Ukrainian borscht can be made vegetarian or with beef and I share all the tips and variations to this beet soup! Borscht soup is made of red beets, onions, carrots, potatoes, dill, sour cream, and beef bones (or pork ribs.) Sometimes my mom will add kidney beans or cabbage, but I like it simple and it's still as delicious!
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Today we want to celebrate good food, by sharing with you our favourite Eastern European & Ukrainian recipes that are simply amazing!
Ukrainian Calgary, Community, Music, Dance, Culture, Easter, Christmas, Malanka, Canadian, Traditions, Language, Ukraine, Celebrations, Events,
Wondering what sauce goes well with pierogi? You’re in the right place.
I have been watching my mother and Baba (grand-mother in Ukrainian) make pierogies for as long as I can remember. My mother has told me she remembers watching her dad eat up to 66 at a time! Thos…
Tori Wesszer is sharing her favourite family recipe for her granny's beet leaf rolls. As she explains, "Our granny was famous for these rolls."
Holubchi This recipe WAS actually passed down from our Baba & Chocha. We remember the days that they would complain about the cost of cabbage and potatoes (when they made Perogies as well). This recipe has to be the easiest recipe to make. It does not contain any ground beef. To us... A real Ukrainian Cabbage Roll DOES NOT contain ground beef! This recipe will make around 120 cabbage rolls, you can adjust the portions by the amount of rice and cabbage you buy. When I make them, I usually make quite a bit, so I break it down into stages. One night, cook bacon and onions. Second night, separate cabbage leaves Third night, cook rice and roll Ingredients: 2 - 3 Cabbage heads - Try to find the smaller heads, the larger heads give you tougher leaves 1 pkg Bacon - diced (I buy the no-name brand since you are using all the meat and grease) 1 large Onion - diced 4 cans of Tomato Soup - ( I like Campbells) Tin foil pans - (Easy cleanup at the end) Salt and pepper to taste Preparation: As stated above I do this in stages. Makes is much easier and less time consuming. Bacon & Onions Put bacon in freezer to harden it up, it makes it easier to dice the bacon up. Cook the bacon in a large soup pot, prevents splatters all over. Once bacon is cooked empty ALL into a bowl and set aside. - Yes I said ALL, meaning ALL the bacon and ALL the grease. That is what gives it so much flavor! Well, that is what Baba said... Add the diced onions to the pot and cook. Put aside in bowl once done. Cabbage Take cabbage out of freezer the day before and let thaw. Squeeze as much water out as possible. Cabbage heads should feel soft and mushy. Take a cookie sheet and place paper towel on bottom. Begin by peeling leaves and laying on cookie sheet. Continue placing paper towel between each layer. Making Cabbage Rolls Cook the rice and add rest of the ingredients to the bowl. Add the pepper and salt as needed. I don't add salt as the bacon has lots, but I do put pepper in. You will have to warm the bacon up in microwave or on the stove, so you can pour it over rice and get it mixed in well. Take the cabbage leaf and trim the spine off, face the leaf so the top is facing you. (Not where it was torn off the head). Add your rice mixture onto the leaf, and roll like a wonton. Roll tight. Tuck in sides and trim off the remaining. You don't want to use all of the leaf, just enough to roll the cabbage once around. That's it. Add the cabbage to a greased pan. (Spray with PAM) At the end of each layer, cover with tomato soup. Once complete, cover with foil and bake in oven at 325 for about 2-3 hours. Until cabbage is fork tender.
Well I couldn't resist, so before moving on to other areas here is one more post related to the Soviet period and Folk art! When one year ago I first discovered Vyaceslav Legkobit's exhuberant creations via Kickcan & Conkers, it was love at first sight. And though I have already posted pictures from his books whenever I get a chance, I feel that the wonderful mr.Legkobit deserves his own personal feature. (Unfortunately, in spite of some help from Google translator, I haven't been able to find any biographical info, and I don't know if this artist is Russian or Ukrainian, or indeed if he is still alive. In case you can help please let me know, and otherwise I hope you enjoy the joyful country dancing!) Update: thanks to Yaro, I've discovered that Legkobit was born in Ukraine in 1941, and that the more recent info available about him is from 1978. From Hto scho malyuє, 1968 republished in English as Everyone Likes to Draw by Raduga, Moscow, 1975 From Wolves, written by Stepan Rudansky, 1973 From Perepelichka low-Nevelichka, Ukrainian folk tongue twisters, 1975 From Zhenchik, zhenchik Nevelichka, Ukrainian folk tongue twisters, 1976 From Poems written by Vladimir Voskoboinikov, 1976 Many, many thanks to kievljanka at kidpix for all the scans. And for more Folk gorgeousness, check out the beautiful post about Signature: Patterns in Gond Art on A Journey Round My Skull.
I got this recipe from a fellow Ukrainian Dance Mom. It never fails and is so good. Full of calories and flavour, I'm afraid.
Wondering what sauce goes well with pierogi? You’re in the right place.
A one-pot Plov recipe that tastes like an Uzbek version for only a fraction of the time! Learn how to make plov, shared by a church chef himself!
Borscht soup is a dish that best represents Ukrainian cuisine. It's a hearty, hot soup made with beetroot, which gives it a gorgeous red colour and sweetness. It's nutritious and healthy and is suitable to vegan, paleo, Whole30 and gluten-free diets.
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Garden veggies are ready and there is nothing better for that first fresh meal than Chicken cooked in Cream and Dill like the Ukees do. 5-6...
