Soviet Ukrainian Dishes, 1962

With recipes for borshch, roast meat, salad, Ukraina ice cream and vareniki.

From the Soviet press, 1962:

UKRAINIANS are very cheerful and hospitable people who like to visit and entertain. The milk and meat, fish and game, berry and vegetable dishes to of this rich farm region tickle the eye and palate simultaneously .

Everybody has heard of the famous Ukrainian borshch, but not everybody has had the good fortune to taste it. Here is a recipe to serve 4:

3/4 lb. meat, 3/4 lb. beets, 1 lb. fresh cabbage, 1 lb. 3 oz. potatoes, 1/4 lb. carrots, 1 1/2 oz. parsley, 2 1/2 oz. onions, 1/4 clove garlic, 3 oz. tomato paste, 1 oz. butter, 1 1/2 oz. pork fat, 4 oz. sour cream, 1 oz. sugar, pepper.

Shred carrots, onions, beets, celery and parsley very fine. Add butter and meat and simmer in covered pot. Add tomato paste, pepper, vinegar, bay leaf. Shred the cabbage, scald in hot water, drain in colander and put into a second pot. Add potatoes, cut fine, pour strong broth over all and boil for 10-15 minutes. Add the stewed vegetables, bring to a boil, add salt and sugar to taste. Serve with sour cream.

Ukrainian Roast Meat: Ukrainian roost meat. Take a chunk of juicy roast meat, place on toast previously spread with a thin layer of liver pate. Garnish with fried chicken liver, sweet red peppers, fresh cucumbers and tomatoes.

Salad: Take potatoes, cucumbers, carrots and green peas and cut fine, eggs, sturgeon (salmon may also be used) and mayonnaise. The salad is decorated with black caviar, olives, fresh tomatoes and parsley.

Photo shows a salad, roast meat and Ukrainian vodka "Gorilka with pepper" (90 proof), "Gorilka" (90 proof) and "Slivyanka" (plum brandy , 80 proof).

"Ukraina" ice cream: Take ice cream mixed with whipped cream and eggs, decorate with jam, almonds or canned fruit. Fill cones made of rich dough with strawberry or other jam and place around the ice cream.

Vareniki: Roll out unleavened dough, cut into small parts, and put on the filling. As a rule, cottage cheese or pitted cherries are used. Then boil for ten minutes and serve hot with sour cream. (Ingredients for one portion of dough: 1 cup water, 1/4 cup flour, one egg. Salt to taste.)