Holubtsi

Ingredients:

1 head of cabbage

1 cup dry rice 

1 kg farsh or 2 cups dried soy

1 carrot, shredded

1 medium onion, chopped

1 egg

½ teaspoon salt

½ teaspoon black pepper

1 cup tomato juice 

1/8 cup vinegar

2 tablespoons sour cream

Directions:

Remove core from the cabbage the boil in water until the leaves are tender. Remove leaves carefully after the cabbage cools. Meanwhile, boil rice in 1 cup water so that it is half-cooked. In a separate pan, brown the onions and farsh and drain of excess grease. [If using soy, pre-soak in seasoned water for 30 minutes.] Then, mix farsh/soy, rice, carrot, egg, salt and pepper together in a large bowl. Scoop mixture into the center of a leaf and roll it securely. Repeat. Place rolls in a circular pattern at the bottom of a large pot, so that they support one another. Add as many rings and layers as you need. Cover the rolls with tomato juice and vinegar. Cover the pot and simmer on low heat for 1 hour and 45 minutes. Carefully stir in the sour cream and cook and additional 15 minutes. This can also be done in a 350F/180C oven. Yields 6-8 servings. 

You may also make holubtsi with hollowed out peppers instead of cabbage. 

Bon Appetit!

Chicken Kiev

Ingredients:

1 tablespoon green onion, chopped

1 tablespoon parsley

1 clove garlic, minced

100 grams butter, chilled

1 egg, beaten

1 tablespoon water

¼ cup flour

½ cup dry bread crumbs

4 boneless, skinless chicken breasts

1 tablespoon butter

1 tablespoon oil

Directions:

In a small bowl, combine onions, parsley, and garlic. Set aside. Cut chilled butter into four equal slices. In a shallow bowl, stir together egg and water. Place flour in another shallow bowl or plate. Place bread crumbs in yet another bowl or plate. Set aside. Put chicken breast between two pieces of plastic wrap and, using a meat mallet, pound chicken into a rectangular shape about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper and ¼ of the onion mixture. Place a slice of butter at the center of the breast. Fold in the sides, roll up and press edges to seal. Repeat with remaining three breasts. Coat chicken rolls in flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with more bread crumbs. Make sure to coat the ends well to seal in the butter. Place chicken rolls on a baking sheet, cover and chill 1-24 hours. In a large skillet, melt the additional 1 tablespoon butter; add oil. Add chilled chicken rolls. Cook over medium-high heat for 5 minutes or until golden-brown, turning to brown all sides. Place in baking dish. Bake in a 400F oven (medium-high flame) for 15-18 minutes or until chicken is no longer pink. Spoon any drippings over rolls before serving. Yields 4 servings.

Bon Appetit!

Kapusnyak

Ingredients:

1 kilo pork shanks, ham hocks, or pigs' feet

1 liter water

1 medium onion, sliced

1 bay leaf

5 peppercorns

1 sprig parsley or ¼ teaspoon dried parsley flakes

½ kilo sauerkraut (sour cabbage)

2 cups meat broth, bouillon, or meat stock

¼ cup raisins (optional)

3 tablespoons lard or margarine (at room temperature)

3 tablespoons flour

½ teaspoon salt

¼ teaspoon pepper

Directions:

Cook pork shanks in water in a 5-liter pot 20 minutes. Skim off foam. Add onion, bay leaf, peppercorns, and parsley. Cook about 45 minutes, or until meat is tender. Remove meat from broth. Strain broth; return to pot. Remove meat from bones; discard skin and bones. Dice meat. Rinse sauerkraut with cold water; drain. Add sliced meat, drained sauerkraut, beef broth, and if desired, raisins to pot. Simmer 1 hour. Mix lard and flour to a smooth paste; stir into simmering soup. Cook and stir over medium heat until thickened. Mix in salt and pepper. Serve with plain boiled potatoes or potato dumplings. Yields 4 servings.

Bon Appetit!

Hot Cocoa

Ingredients:

2 tablespoons cocoa powder

2 tablespoons sugar

1 ¾ cups milk

Directions:

Combine cocoa and sugar; add 2 teaspoons cold milk to make a paste. Add remaining milk and heat slowly, being careful not to boil. Yields 1 serving.

Note: For a hot mocha, just add a few granules of instant coffee to your cup of hot cocoa. Add konyak for a kick on a cold night.

Bon Appetit!

Hot Juice Toddy

Ingredients:

1 mug non-citrus fruit juice*

dash of cinnamon or clove

slice or orange or lemon (optional)

Directions:

Over a low heat bring juice and spices to a low boil. Remove from heat and enjoy from a mug with a slice of citrus. This is a nice alternative to hot tea and lighter than hot chocolate. To notch it up, add a shot of vodka or konyak. Yields 1 serving.

* Cherry, apple/black currant and mixed berry are good options.

Bon Appetit!

Ukrainian easter bread

1 teaspoon sugar
1 cup lukewarm water
1 tablespoon dried yeast (1 package)
3 cups scalded milk, cooled to lukewarm
5 cups flour
6 eggs, beaten
1 cup sugar
2/3 cup melted butter
1 tablespoon salt
9 to 10 cups sifted flour
1 egg (to glaze)

Dissolve the sugar in the lukewarm water and sprinkle the yeast over it. Let sit for 10 minutes. Combined the softened yeast with the lukewarm milk and 5 cups of flour. Beat well until smooth. Cover and let the batter rise in a warm place until light and bubbly. Add the beaten eggs, sugar, melted butter, and salt; mix thoroughly. Stir in enough flour to make dough that is neither very soft nor very stiff. Knead until the dough no longer sticks to the hand. Turn the dough onto a floured board and knead until smooth and satiny. Place in a bowl, cover, and let rise in a warm place until doubled in bulk. Punch down and let it rise again. Divide the dough into 3 parts. Wrap one in plastic and set aside. Shape the remaining two parts into round balls and place in greased, round pans, such as a 9-inch spring-form pan. Cover with towels and let rise in a until dough reaches the tops of the pans. Divide the reserved dough into 4 equal parts. Shape each into a 20-inch rope. Cross the center of each pan of dough with the ropes. With a scissors, make a 6-inch slit lengthwise down the end of each rope and twist the ends into swirls, forming a stylized cross. Once the cross is in place, use additional dough to fill in spaces with rosettes, birds, or other designs. Brush loaf tops with a beaten egg diluted with 2 tablespoons of water. Bake in a moderately hot oven (400F) for about 15 minutes, then lower the temperature to 350F and continue baking for another 25 minutes or longer, or until done. It may be necessary to cover the tops with aluminum foil to prevent excessive browning. Remove the loaves from the pans and allow them to cool. Yields 2 large loaves.

Kefir Chicken

1 ½ cups kefir

1 tablespoon lemon juice 

2 cloves garlic, crushed

2 teaspoon yellow mustard 

2 bay leaves 

1 teaspoon fresh dill, chopped 

1 teaspoon nutmeg 

½ teaspoon thyme 

1 ½ cups plain breadcrumbs 

4 skinless, boneless, chicken breasts 

salt

pepper

Put kefir in medium-sized bowl. Add lemon juice, mustard, garlic, dill and spices. Mix thoroughly. Place breadcrumbs in separate bowl. Rinse chicken and pat dry. Dip each breast first into kefir mixture, covering top and bottom. Next, roll each piece in breadcrumbs, coating the chicken. Bake in a 350F pre-heated oven for 45 minutes. Serve with either rice or noodles. Yields 4 servings.

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Split Pea Soup

Ingredients:
1 cup dried split peas

1 medium onion

1 tablespoon oil

100 grams salo or bone-in ham*

8 cups water or stock

1 teaspoon salt

2 medium carrots

1 teaspoon pepper

Directions:

1. Soak peas overnight in water in the refrigerator. 

2. Sauté onion in oil until translucent. 

3. Cook salo or bone-in ham for 5 minutes*. 

4. Strain soaked peas and add to the stock or water with salt. 

5. Simmer on a low heat for two hours. 

6. Peel and cut carrots into ½ inch pieces and add to the soup after one hour of simmering. 

7. Add the pepper and serve. Yields 4 to 6 servings.

* The pork is optional and can be omitted for a vegetarian soup. 

Bon Appetit!

Curry Chicken Soup

Ingredients:

6 cups water
2 large chicken leg quarters, skinned
sunflower oil, for browning
4 medium carrots, peeled and sliced
2 medium onions, sliced
1-2 potatoes, peeled and cubed
6-8 cloves garlic, minced
2 tablespoons fresh ginger, finely chopped (or 1 teaspoon dried ginger)
1 tablespoon curry powder
½ teaspoon chili powder
1 teaspoon whole cloves
1 teaspoon whole black peppercorns

Directions:

Bring water to boil in a large soup pot.

Meanwhile, brown chicken in skillet with oil.

Remove chicken to cool.

Add a bit of boiling water to de-glaze the skillet and pour back into soup pot.

Add remaining ingredients to soup pot, including chicken pieces plus the bones.

Simmer 2-3 hours, until broth thickens.

Remove bone and serve.

The rumor among PCVs is that this soup prevents colds better than even salo and garlic!

Yields 4 to 6 servings.

Bon Appetit!

Homemade Chicken Noodle Soup

Ingredients:

1 small chicken
6 cups water
1 onion, chopped
2 carrots, sliced
2 stalks celery (optional)
1 bay leaf
2 cups dry macaroni
salt, to taste
pepper, to taste
parsley, to taste

Directions:

In a large pot combine chicken, water, onion, carrots, salt, pepper and bay leaf.

Bring to a boil; reduce heat. Simmer, covered, about 2 hours until chicken is tender.

Remove pot from heat and remove chicken from broth. When cool enough to handle, remove meat from bones. Discard bones and cut up meat into bite-sized pieces; set aside.

Discard bay leaf and skim fat off top of broth.

Return the pot to heat and bring to a boil once again.

Blanch the pasta in boiling water for 5 minutes, drain.

Add blanched pasta and celery (if using). Continue simmering until the pasta and vegetables are tender. Stir in chicken; heat through. Add salt, pepper and parsley to taste.

Yields 4 to 6 servings.

Bon Appetit!

Macaroni Salad with Vegetables

Ingredients:

½ kilo macaroni noodles

1 onion, chopped

1 bell pepper, chopped

1 carrot, shredded

1 cucumber, chopped

2-3 tomatoes, chopped

olive or sunflower oil

vinegar

fresh or dried herbs, chopped

Directions:

Cook the macaroni according to directions. Drain and set aside to cool. 

Once cool, combine macaroni with onion, pepper, carrot, cucumber and tomatoes. 

Slowly add equal amounts of oil and vinegar until everyting is well coated. 

Add herbs to taste. Stir. 

Chill before serving. 

Yields 2 entrée portions or 4 smaller side poritons.  

Bon Appetit!

Macaroni Salad with Tuna

Ingredients:

½ kilo macaroni noodles

1 large onion, chopped

1 small can peas, drained

1 can tuna fish, rinsed and drained

1-2 spoonfuls mayonnaise

salt, to taste

pepper, to taste

Directions:

Boil macaroni until al dente. Drain and set aside to cool. 

Once cool, combine macaroni with onion, peas and tuna. Stir well. 

Add mayonnaise, salt and pepper. 

Serve hot or cold. 

Yields 2 entrée portions or 4 smaller poritons.

Bon Appetit!

American-style Coleslaw

Ingredients:

1 cup shredded red cabbage

2 medium carrots, shredded

2 small onions, thinly sliced

½ cup mayonnaise

1 tablespoon vinegar

1-2 teaspoons sugar

½ teaspoon celery seed or 1 tablespoon celery root, grated

½ teaspoon salt

½ teaspoon pepper

Directions:

In a small  bowl, mix together mayonnaise, vinegar, sugar, celery seed and salt. 

Place cabbages in a medium/large bowl, and pour mayonnaise dressing over them. 

Stir well. 

Chill before serving. 

Yields 6 servings.

Bon Appetit!

Greek Potato Salad

Ingredients:

6 medium potatoes
1 large or two small onions, chopped
juice of 1 lemon
½ teaspoon dried oregano
1 tablespoon fresh parsley (or 1 teaspoon dried)
2-3 tablespoons oil (olive oil is best, but sunflower will work)
2-3 tablespoons vinegar
salt, to taste
pepper, to taste

Directions:

Peel and chop potatoes. Boil until tender. Drain. While still warm, add remaining ingredients. Mix well, but be careful be careful not to break up potatoes. Chill. Serve cold. Yields 4-6 servings.

Bon Appetit!

Simple Cabbage Salad

Ingredients:

cabbage, thinly sliced

carrot, grated

red bell pepper, diced

cucumber, peeled sliced into coins and quartered

tomato, seeded and diced

sunflower oil, to taste

salt, to taste

pepper, to taste

Directions:

Combine all ingredients. Let set for 10 minutes, then enjoy. Yields vary.

Note: Red bell pepper, cucumber and tomato are all optional ingredients based on availability. If you find them in the winter, indulge in a deserved vitamin booster. 

Bon Appetit!

Cabbage Salad

Ingredients:

1 red/purple cabbage
sunflower oil, to taste
vinegar, to taste
salt, to taste
pepper, to taste

Directions:

Remove outer leaves and rinse the cabbage. Slice thinly and squeeze until tender. Add salt, pepper, oil and vinegar to taste. Yields 1 serving.

Note: Based on the prevalance of cabbage in the average PCV diet, it is recommended you purchase a mandolin (wood board with blade for slicing vegetables) to shorten the prep-time for this versitle and healthy vegetable. They are widely available in baazars throughout Ukraine. After countless cabbage salads and pots of borshch, you will not regret  it!

Bon Appetit!

“Caesar” Dressing

Ingredients:

3 tablespoons kefir

1 tablespoon oil

1 teaspoon vinegar (or 2 teaspoons lemon juice)

pinch of dried parsley

salt, to taste

pepper, to taste

Directions:

Mix the kefir, oil, vinegar or lemon juice and spicesto your taste. Use with lettuse, grated cheese and croutons to make a “caesar” salad, or pour over steamed vegetables or fresh cabbage salad. A delicious, tangy and healthy alternative to mayonnaise. Yields 1 serving.

Bon Appetit!

Ranch Dressing

Ingredients:

1 cup buttermilk (ryazhanka)

½ cup smetana

½ medium onion, grated

1 clove garlic, pressed or minced

1 teaspoon lemon juice

2 pinches dried oregano

1 pinch dried parsley

¼ teaspoon black pepper

2 pinches salt

Directions:

Combine all ingredients in a medium bowl, stirring well. Refrigerate and use for up to two weeks on anything your heart desires. Yields 1 ½ cups.

Bon Appetit!

Thousand Island Dressing

Ingredients:

1 hard boiled egg

1 tablespoon onion, minced

1 tablespoon pickle, minced

1 cup mayonnaise

¼ cup ketchup

2 teaspoons fresh parsley

Directions:

Finely chop the boiled egg. Mix in small bowl with onion and pickle, mayonnaise, ketchup and parsley. The dressing will be on the thicker side. Chill and use as salad dressing or when you want a homemade Reuben sandwich or Big Mac. Yields 1 ½ cups.

Bon Appetit!

Caramelised Walnuts

 Ingredients:

½ cup sugar

2 tablespoons balsamic vinegar

1 ½ cups walnuts

oil

Directions:

Preheat oven to 350F. Line heavy rimmed baking sheet with foil or wax paper. Coat with a thin layer of oil. Combine sugar and vinegar in small saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Add nuts; toss to coat. Transfer mixture to baking sheet.

Bake until nuts are deep brown and syrup thickens and coats nuts, stirring occasionally, about 10 minutes. Cool completely on baking sheet. Break nuts apart. This dish may be made 2 days ahead and stored in an airtight container at room temperature. Yields 1 ½ cups.

Bon Appetit!