Recipes of Soviet Ukraine #2
Scalloped Fish
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!
Carrot and Green Pea Salad
Scrape well, wash and grate raw carrots. Mix with 1/2 cup sour cream. Shape into cone and place in a salad dish.
Pour over cone 1/2 cup sour cream with salt and sugar to taste. Top cone with green peas, garnish with sliced fresh tomatoes and lettuce leaves.
• 500 g carrots, 100 g green peas, 250 g tomatoes, 100 g lettuce, 1 cup sour cream, salt and sugar to taste.
Scalloped Fish with Vegetables
Cut into pieces cleaned and washed fish, coat with beaten egg and flour batter, fry in butter.
Peel beets, carrots, scrape parsley and celery roots and cut into pieces, add sweet pepper and onions cut into half rings. Place in a wide bottom casserole in layers -fish, vegetables, fish, vegetables. Cover with broth cooked from fish heads, tails and fins, or water; add peppercorns, bay leaf and salt. Let it simmer for 11/2 to 2 hours.
Serve with boiled or mashed potatoes.
• 1 kg fish, 1-2 tbsp flour, 2 tbsp butter, 2 beets, 2 carrots, 1 parsley and 1 celery roots, 2 sweet peppers, 2 onions, salt, pepper, bay leaf, parsley sprig.
Prunes with Nut Stuffing
Wash and parboil prunes. Cool, pit and fill with walnuts or hazelnuts.
Before stuffing the prunes scald the nuts, skin, dry and slightly fry them.
Place 5-7 stuffed prunes on dessert dish.
Chill well 35 % cream or sour cream, whip until stiff, carefully add confectioners' sugar.
Place whipped cream in pastry bag and squeeze small amounts on stuffed prunes.
Grate chocolate and sprinkle over top. The chocolate may be slightly melted and poured over the whipped cream.
• 20-30 prunes, 3-4 tbsp nuts, 500 g cream or sour cream, 3 tbsp confectioners' sugar, 50-70 g chocolate.