The most famous Ukrainian national dish. Dishes of Ukrainian national cuisine: list, recipes with photos

After getting acquainted with the work of Nikolai Vasilyevich Gogol and reading his amazingly poetic "Evening on a Farm near Dikanka", "Mirgorod" "Evenings on the Eve of Ivan Kupala", "Dead Souls", "Christmas Eve", "Sorochinskaya Fair", "May Night, Or drowned ", etc., it is impossible not to be interested in the Little Russian cuisine!

sources of inspiration

Ukrainian national dishes are mentioned in them so often that involuntarily there is a desire to get to know them better. Vareniki, dumplings, pampushki, kokurki, napryazhtsy and others are described with such appetizing details that you definitely want to try them all. Some recipes of Ukrainian national dishes from the immortal works of the Russian classic, we picked up from various sources and are happy to present to your attention.

Little Russian cuisine is very close to the Great and Belarusian, but it has its own characteristics. The Magyar tradition to use sweet peppers and eggplants for food came to us from the west of Ukraine - from Galicia, whose inhabitants had very close relations and family ties with the border lands that once belonged to the Austro-Hungarian kingdom.

Buckles

Ukrainian national dishes in Gogol's works are more similar to Old Slavonic than to Magyar. Take, at least, the dregs with which Korobochka regaled Chichikov. These are close relatives of the Volga strangers, that is fried in oil yeast pancakes. Pryagly, like napkins, can be made with stuffing from meat, vegetables, mushrooms, cottage cheese, fruit or berries. Very delicious dandy with pripyokoy.

They are done as follows. A rather liquid dough mix is mixed. As long as it fits, the filling is prepared, that is, the puff. This can be fried fish, mashed potatoes with or without mushrooms, stewed cabbage with cracklings and fried onion, buckwheat porridge, zucchini or eggplant with garlic, etc. A refined vegetable oil is poured into the pan and heated. It is filled in and topped with dough. As soon as the dwarfs blush from the bottom, they need to be turned over and fried on the other side.

Kokurki

Another national Ukrainian dish is kokurki. It is also mentioned in connection with Korobochka, which was very ingenious in the matter of preparing a variety of intricate dishes, although it is hardly possible to surpass Pulcheria Ivanovna Tovstogubiha from the "Old-World Landowners". This person and her gastronomic delights could devote a separate culinary book.

Kokurki - a kind of biscuits, or a fresh shortbread cookie, which is baked in an oven without oil.

For the test, you need:

- half a kilogram of rye flour;

- 100 grams of cornstarch;

- 1 cup of granulated sugar;

- 1 glass of milk;

- 150 grams of butter;

- cinnamon and nutmeg to taste;

- soda, slaked with vinegar, half a teaspoon.

It is necessary to mix sugar with milk and boil over low heat until it turns yellowish, cool, add sifted flour, starch, spices and softened butter. Knead a pretty cool place and put it for half an hour in the fridge. After the set time, the dough should be rolled into a layer 1 cm thick, cut out small cookies into a mold and put in a hot oven for half an hour. Ready cookies can be decorated with glaze or sprinkled with powdered sugar. Instead of cinnamon and nutmeg, you can put lemon zest or ginger in the dough.

Nanny

The national Ukrainian dish, the nanny mentioned in the Sobakevich's meal from the "Dead Souls", is described in detail in N. Osipov's book "Ancient Russian hostess, housekeeper and cook", published in 1790 in St. Petersburg.

To prepare it, you will need abomasum (a lamb's stomach), lamb's head and legs, as well as buckwheat, onions, spices and condiments. The nurse is preparing for a long time. Cleaning the stomach is a time-consuming task. It is first soaked for several hours, only then cleaned. The lamb's head and legs should be welded. This takes several hours, since it is necessary that the meat is easily separated from the bones.

To fill the abomasum, friable buckwheat porridge is cooked. The meat and brains separated from bones should be ground, mixed with buckwheat and chopped onion, salt and pepper and stuff this well-washed raw abomasum with this yummy, sew a hole, put the nurse in a spacious korchag (thick-walled pan of a cast iron gusyatnitsy type) with a tightly closed baking cover . At the bottom of the korchagi you need to pour a little broth, in which the legs and head were cooked.

Ingredients for babysitting:

- 1 rams stomach;

- 1 head of lamb;

- 4 lamb legs (lower parts);

- 2 glasses of buckwheat;

- 4 bulbs of medium size;

- salt, pepper and other condiments to taste.

The remaining broth can be used for cooking borsch.

Borscht

The first dishes of Ukrainian national cuisine - it's cold meat, cabbage, yushka and, of course, borsch.

Cook the rich meat broth from beef, pork, mutton or chicken. The broth should be salted and flavored with black pepper peas.

Strain the broth, remove the bones, and return the meat to a saucepan with broth.

Peel the beets, potatoes, carrots and onions. Shred cabbage, peel, cut small potatoes into small cubes.

Cabbage and potatoes in a pan with broth and cook.

Cut the beets into thin long strips and lightly fry in sunflower oil. Add to it cut small cubes of carrots and onions. Next, pass together. When they become soft, pour the flour into the pan, as well as the tomatoes cut and peeled from seeds and peels. Stir well so that there are no lumps and pour into the pan one cup of broth. Cover and simmer until cabbage and potatoes are cooked until half cooked. At this point, pour into the pan with borscht vegetable roast, add bay leaf and sugar.

Cut as little as possible the Bulgarian pepper and herbs. Grind the garlic and mash it with salt and soft old fat. Once borsch boils, put them in a saucepan and pour in the vinegar. Let boil again and turn it off immediately.

Borscht should be infused for 20-30 minutes.

Ingredients:

- meat with bones, 700 g;

- fresh cabbage, half a fork;

- potatoes, 5-6 pieces;

- beets, 1 pc. medium size;

- carrots, 1 pc .;

- onion, 1 head;

- garlic, 2-3 cloves;

- Bulgarian pepper, half;

- natural fruit vinegar, 2 tbsp. L .;

- salt, sugar, bell pepper.

Welded on a meat broth, fragrant with Bulgarian pepper and garlic, generously sprinkled with dill and parsley greens, seasoned with fatty sour cream - he is always king in the kitchen. A dish of dishes. It can be eaten by everyone - adults and children alike. Toddlers till a year, vegetables from a borsch are wiped through a sieve, and they weave it with great appetite. What else distinguishes borsch Ukrainian? The national dish of the southern Slavs is laid with dumplings.

It is interesting that borscht is never mentioned in any of Gogol's works. The fact is that in the ration of Ukrainians the beets entered only in the nineteenth century.

Pumpkins garlic

The national Ukrainian dish of pampushka is a small loaf that is both sweet and not sweet, with or without fillings. Borscht is good garlic pampushki.

For their preparation you need to sift the wheat flour, take from it one fourth part, dilute with yeast and warm water. This is a parrot. It should be put in a warm place. When it doubles in size, it is necessary to pour the remaining flour into it, add the oil, dissolved salt and sugar in a small amount of water, stir well and return to a warm place for another two hours. After that, you should divide the dough into pieces weighing approximately 30 grams, form balls from them and spread them on a baking sheet. The distance between the pampushkas should not be less than the buns themselves. Now it is necessary to place the baking tray in the heat for a proofing for 15-20 minutes. Approached, that is, increased in the amount of pampushki can be sent to the oven, that is, in a hot oven. After 7-8 minutes they will be ready. They should be greased with a paste of garlic, rubbed with salt and oil, and served with borscht.

Dessert pumsters

Sweet pampushki with a stuffing are made from the same test, only garlic paste does not smear. The dough is rolled into a layer 1 cm thick, cut into circles. In the middle of half of the circles, berries from jam are placed. The other half of the circles are placed from above, the edges must be firmly connected. Pumpkins are fried in fat, in a saucepan with high sides. Ready dumplings are eaten with milk.

Salo, as a matter of national pride

In mock conversations, various ways of cooking lard by the Ukrainians are often mentioned. This is salting, and smoking, and heating, etc. This, they say, is the main, main and almost the only Ukrainian national dishes. Such statements are unfair, or rather, not entirely fair. Pork fat in Ukrainian dishes of Gogol's time was used only for frying. Galushki or Greek with onions, fried in fat - it's very tasty and satisfying. Pig in Ukraine - such a common animal in the household only because of not very extensive areas with hunting grounds. Beef did not eat beef, for on the oxes the land was plowed, and the cows were provided with milk. With the aggressor raids of Muslim aggressors, only pigs remained from the whole economy, to which the faithful are forbidden to touch. Rich in fertile black earth, Little Russia has always been a tasty morsel for invaders. In the city of Lutsk, which is in the west of Ukraine, the townspeople placed a monument to the pig, apparently out of respect or respect for the animal, which is even mentioned in the Bible.

This was the history of Ukrainian cuisine. Fish Ukraine does not say that its regions are especially rich, at least, its separate regions, and meat until the 19th century was eaten only on holidays, so it's not surprising that the dishes of Ukrainian national cuisine are mostly flour, cereals, vegetables and fruit and berries.

Vareniki

Great Russia constantly updated the list of its main national dishes because of the active interaction between the inhabitants of their territories and countries abroad. The outskirts, being remote from the busy life of the center, are much patriarchal in matters of adopting a new one. This also applies to Ukraine. For this reason, and also thanks to the genius of Gogol, we have the opportunity to get acquainted with the food from the Slavic antiquity. Ukrainian national dishes, the list of which will be drawn from his works, would be incomplete without mentioning vareniki.

Vareniki with cottage cheese, potatoes, cherries or berries are eaten as an independent dish. From wheat flour, a fresh dough is made and rolled into a 2 mm thick layer. Cups or glasses are cut out circles. In their middle is put stuffing. The edges are tightly tucked in the form of a crescent. Dumplings are put in boiling water and boiled for about five minutes. They are considered ready once all surfaced. Eat vareniki with butter or sour cream.

Galushki

Grechaniki, deruny and cheese cake - delicious dishes of Ukrainian national cuisine. These are all kinds of pancakes, pancakes and cutlets. Grechaniki are made with the use of buckwheat - cereals or flour, potato pancakes, sherry - cheese cakes. For lack of opportunity, all the recipes in one article can not be described. I want to focus on one interesting dish. It's dummies.

National Ukrainian dish dumplings are made not only from wheat, but also from buckwheat flour. Mix the fresh dough from flour, water, salt and eggs, roll it into a layer 0.5 cm thick and cut into rectangles. These rectangles, that is, dumplings, drop into salted boiling water and cook until ascent. In the saucepan on the lard fry finely chopped onions, place the boiled dumplings, mix well, brown and serve to the table.

Required warning

National Ukrainian dishes with photos, which are presented in this article, are of high energy value, for this reason, those who care about keeping the figure slender are not overly addicted to them.