Recipes of Soviet Ukraine #1
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 starting a series looking at these recipes. We will be doing them in batches of three.
Enjoy!
CABBAGE, CARROT, APPLE AND GREEN PEPPER SALAD
Remove the outer leaves and shred or chop cabbage, mix with a small amount of salt and drain juice. Add diced peeled apples sprinkled with lemon juice, sliced carrots and green pepper, sugar, sour cream (vegetable oil). Mix lightly. Before serving garnish with chopped parsley or dill.
• 500 g cabbage, 3 apples, 1-2 carrots, 100 g green pepper, 1 cup sour cream, 1 tsp salt, I/2 tsp sugar, parlsey or dill.
UKRAINIAN BORSCH WITH PAMPUSHKAS
Make a meat and bone broth.
Peel beet, cut into long strips (like shoestring potatoes), salt, sprinkle with vinegar, place into casserole, add fat removed from broth, tomato sauce. sugar and stew until half done. Sauté onions, carrots, parsley root cut into long strips.
Add diced potatoes to the cool strained stock, bring to the boiling point, add finely chopped fresh cabbage, cook for 10-15 minutes.
Add the sautéed beets together with the sautéed onions, carrots and parsley root, sliced fresh tomatoes, allspice, peppercorns, bay leaf, and flour sautéed in butter and diluted with broth. Simmer for 5 minutes.
Season with pounded or crushed cloves of garlic, parsley and salt pork, bring to the boiling point and let stand for 15 to 20 minutes.
When serving, put a slice of meat into each soup plate, a tablespoon of sour cream and sprinkle with finely chopped parsley and dill. The pampushkas with garlic sauce are served separately.
400 g beef, 400 g cabbage, 300 g potatoes. 200 g beets, 1-2 carrots, 1 parsley root, 1 onion, 20 g salt pork, 1-2 tbsp tomato paste, 2 tbsp butter, 1/2 tbsp 9% vinegar, 1 tsp flour and sugar, 1-2 cloves garlic, pepper, bay leaf, salt.
APPLES WITH COTTAGE CHEESE STUFFING
Pare and half the apples. Remove core and fill in the centers with sieved cottage cheese and creamed egg with sugar. Place in baking dish and bake. Serve with berry or fruit syrup.
• 500 g apples, 150 g cottage cheese, 1 egg, 11/2 tbsp sugar, 3/4 cups fruit syrup.
