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  • Writer's pictureMichael Laxer

Radish and Egg Salad, Borsh a la Poltava and Yabchanka

Recipes of Soviet Ukraine #3


In 1980 a terrific little cookbook was published in the USSR looking at Soviet Ukrainian cookery and recipes. It covers many essential Ukrainian dishes from cold dishes, appetizers and mains to desserts, baking and drinks. Many classics like borsch are there and a wide array of ingredients are used. It was in both Ukrainian and English.


Today we are continuing a series looking at these recipes. We will be doing them in batches of three.


Enjoy!



RADISH AND EGG SALAD


Wash and slice radish. Mix with green onions, sour cream and salt. Place in salad bowl and garnish with chopped or sliced hard boiled eggs.


• 500 g radish, 3 eggs, 1/2 cup sour cream, 150g green onion, dill and salt to taste



BORSCH A LA POLTAVA WITH CHICKEN (GOOSE) AND GALUSHKI


Cook stock from chicken or goose. Cut beet into long strips and stew in stock with a little vinegar. Sauté carrots and parsley root cut into fine strips together with chopped onions. Add tomato sauce and stir.


Dice cabbage into strained simmering stock. Add diced potatoes and cook for 10 to 15 minutes. Add half done beets, sauteed vegetable roots and onion, pounded salt pork and parsley. Cook till done.


Let stand and draw for 10 to 15 minutes.


Galushki: sift 1/3 of the flour into boiling water mix well and chill. Add the remaining flour, egg, butter, prepare tender batter. Drop a tbsp of this batter into salted water and cook till the galushki are done.


When serving, add to each plate of borsch a piece of chicken, galushki, sour cream, chopped parsley and dill.


• 500 g chicken, 300 g cabbage, 300 g potatoes, 1 beet, 2 tbsp pounded salt pork, 1 tbsp butter, 1/2 cup of tomato paste and sour cream, 1 carrot, 1 parsley root, 1 onion, 1 tbsp 9% vinegar, salt, pepper, parsley and dill.


Galushki: 100 g buckwheat flour, 2-3 tbsp water, 1/2 egg, or 100 g whole-wheat flour, 2 tbsp butter, 2-3 tbsp water.



YABCHANKA


Bake washed peeled apples till ready. Cool and press through sieve. Place in bowl. Add sugar and egg whites, whip over ice till stiff. Place Yabchanka into moulds and cool on ice


• 500 g apples, 3 egg whites, 1/2 cup sugar.

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