After getting acquainted with the work of Nikolai Vasilyevich Gogol and reading his amazingly poetic Evenings on a Farm near Dikanka, Mirgorod, Evenings on the Eve of Ivan Kupala, Dead Souls, The Night before Christmas, Sorochinskaya Fair, May Night, or drowned women, ”etc., it’s impossible not to become interested in 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. Dumplings, dumplings, dumplings, kokuriki, yarn, etc. are described with such appetizing details that you definitely want to try them all. We have selected some recipes for Ukrainian national dishes from the immortal works of the Russian classic from various sources and are pleased to present to your attention.
Little Russian cuisine is very close to Great and Belarusian, but it also has its own peculiarities. The Magyar tradition of eating sweet peppers and eggplant came to us precisely 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.
Pryagly
Ukrainian national dishes in Gogol’s works are more like Old Slavonic than Magyar’s. Take, for example, the cudgels used to regale Chichikov. These are close relatives of the Volga yazhenets, that is, yeast fritters fried in oil. Pryagly, as well as yazhenki, can be made with a filling of meat, vegetables, mushrooms, cottage cheese, fruits or berries. The yoghurt with baking is very tasty.
They are made as follows. A rather liquid dough is kneaded. While it is suitable, the filling is prepared, that is, the seasoning. This can be fried fish, mashed potatoes with or without mushrooms, stewed cabbage with cracklings and fried onions, buckwheat porridge, zucchini or eggplant with garlic, etc. Refined vegetable oil is poured into the pan and heated. The filling is placed in it and dough is poured on top. As soon as the brownies are browned from below, 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 inventive in the preparation of various intricate dishes, although it is hardly possible in principle to surpass Pulcheria Ivanovna Tovstogubikha from the "Old World Landowners". This person and her gastronomic delights could be dedicated to a separate cookbook.
Kokurki is a type of biscuits, or unleavened shortbread cookies that are baked in the oven without oil.
For the test you need:
- a pound of rye flour;
- 100 grams of corn starch;
- 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 simmer until yellow, cool, add sifted flour, starch, spices and softened butter. Knead a pretty cool place and put in the refrigerator for half an hour. After the set time has passed, the dough should be rolled into a 1 cm thick layer, cut out small cookies with a tin and put in a hot oven for half an hour. Ready cookies can be decorated with icing 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 Sobakevich’s meal from “Dead Souls”, is described in detail in the book by N. Osipov, “An Old Russian Mistress, Housekeeper and Cook,” published in 1790 in St. Petersburg.
To cook it, you need abomasum (lamb stomach), lamb head and legs, as well as buckwheat, onions, spices and seasonings. The nanny is getting ready for a long time. Gastric cleansing is time consuming. It is first soaked for several hours, only then cleaned. Lamb head and legs should be welded. This takes several hours, since it is necessary that the meat is easily separated from the bones.
Loose buckwheat porridge is boiled to fill the abomasum. The meat and brains separated from the bones should be chopped, mixed with buckwheat and chopped onions, salt, pepper and stuff this yummy well-washed raw abomasum, sew a hole, put the nanny in a spacious trough (thick-walled pan like a cast-iron gooseneck) with a tight cover . At the bottom of the taverns, you need to pour a little broth in which the legs and head were cooked.
Ingredients for babysitting:
- 1 mutton stomach;
- 1 lamb head;
- 4 lamb legs (lower parts);
- 2 cups of buckwheat;
- 4 medium-sized onions;
- salt, pepper and other seasonings to taste.
The remaining broth from mutton broth can be used for cooking borsch.
Borscht
The first dishes of Ukrainian national cuisine are a cold store, cabbage, yushka and, of course, borsch.
Cook a rich meat broth from beef, pork, lamb or chicken. The broth should be salted and flavored with black pepper peas.
Strain the broth, remove the bones, and return the meat to the pan with the broth.
Peel beets, potatoes, carrots and onions. Chop the cabbage, peel, cut the potatoes into small cubes.
Fold the cabbage and potatoes in a pot with broth and set to boil.
Cut the beets into thin long strips and lightly fry them in sunflower oil. Add carrots and onions, cut into small cubes, to it. Next, passer along. When they become soft, pour flour into the pan, as well as cut and peeled tomatoes and seeds. Stir well so that there are no lumps and pour one cup of broth into the pan. Cover and simmer until cabbage and potatoes are cooked until cooked. At this point, pour the vegetable frying into the pan with borsch, add bay leaf and sugar.
Cut bell pepper and greens as small as possible. Grind the garlic and mash it with salt and soft old bacon. As soon as the borsch is boiling, put them in a pan and pour in the vinegar. Let it boil again and turn it off immediately.
Borsch should be infused for 20-30 minutes.
Ingredients:
- meat with bones, 700 g;
- fresh cabbage, half a fork;
- potatoes, 5-6 pcs.;
- beets, 1 pc. medium size;
- carrots, 1 pc.;
- onions, 1 head;
- garlic, 2-3 cloves;
- bell pepper, half;
- natural fruit vinegar, 2 tbsp. l .;
- salt, sugar, peppercorns.
Cooked in meat broth, fragrant with bell pepper and garlic, generously sprinkled with dill and parsley, seasoned with oily sour cream - he is always the king in the kitchen. A dish of dishes. It can be eaten by everyone - both adults and children. For babies up to a year, vegetables from borsch are rubbed through a sieve, and they eat it with great appetite. What else distinguishes Ukrainian borsch? The national dish of the southern Slavs should be eaten with donuts.
Interestingly, borsch was never mentioned in any of Gogol's works. The fact is that beets entered the diet of Ukrainians only in the nineteenth century.
Garlic mushrooms
The national Ukrainian dish of Pampushka is small bread rolls that are either sweet or not sweet, both with toppings and without them. Garlic pampushkas are good for borsch.
![], Ukrainian national dishes in the works of Gogol](//fb.ru/misc/i/gallery/27011/831156.jpg)
To prepare them, you need to sift the wheat flour, take one fourth of it, dilute with yeast and warm water. This is a dough. It should be put in a warm place. When it doubles in volume, you should add the remaining flour into it, add oil, salt and sugar dissolved in a small amount of water, mix well and return to a warm place for another two hours. After that, divide the dough into pieces weighing about 30 grams, form balls from them and lay on a baking sheet. The distance between the donuts should be no less than the buns themselves. Now you need to place the pan again in the heat for proofing for 15-20 minutes. Approaches, that is, larger ones in volume, can be sent to the oven, that is, to a hot oven. In 7-8 minutes they will be ready. They should be greased with garlic paste, grated with salt and oil, and served with borsch.
Dessert sweets
Sweet stuffed dumplings are made from the same dough, only garlic paste is not smeared. The dough is rolled into a layer 1 cm thick, cut into circles. In the middle of half circles are placed berries from jam. The other half of the circles is placed on top, the edges must be firmly connected. Pampushki are fried in fat, in a saucepan with high sides. Ready-made donuts are eaten with milk.
Salo as a matter of national pride
In playful conversations, various methods of cooking pork lard by Ukrainians are often mentioned. This is salting, and smoking, and heating, etc. These are, they say, the main, main and almost the only Ukrainian national dishes. Such allegations are unfair, or rather, not entirely fair.
Pork fat in Ukrainian dishes from the time of Gogol was used only for frying. Dumplings or Greek with onions fried in bacon - it is very tasty and satisfying. A pig in Ukraine is such a common animal in the household only because of the not very large areas with hunting grounds. They did not eat beef, for the land plowed on the oxen, and the cows provided milk. During the aggressive raids of Muslim aggressors from the whole economy, only pigs were preserved, to which the faithful are forbidden to touch. Rich in fertile chernozems, Little Russia has always been a tidbit for invaders. In the city of Lutsk, which is located in western Ukraine, the townspeople erected a monument to a 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, in any case, and meat was eaten only on holidays until the 19th century, so it is not surprising that the dishes of Ukrainian national cuisine are mostly flour, cereal, vegetable and fruit and berry.
Vareniki
Greater Russia was constantly updating the list of its main national dishes due to the active interaction between the inhabitants of its territories and foreign countries. The outskirts, being remote from the bustling life of the center, are much more patriarchal in matters of accepting a new one. This also applies to Ukraine. For this reason, as well as thanks to the genius of Gogol, we have the opportunity to get acquainted with food from Slavic antiquity. Ukrainian national dishes, a list of which is gleaned from his writings, would be incomplete without mentioning dumplings.
Dumplings with cottage cheese, potatoes, cherries or berries are eaten as an independent dish. Fresh dough is made from wheat flour and rolled into a layer 2 mm thick. A cup or glass cut circles. In the middle of them is filling. The edges are tightly pinched in the shape of a crescent. Dumplings are placed in boiling water and boiled for five minutes. They are considered ready as soon as everyone comes to the surface. Eat dumplings with butter or sour cream.
Dumplings
Grechanik, potato pancakes and cheesecakes are delicious dishes of Ukrainian national cuisine. These are all varieties of fritters, pancakes and cutlets. Buckwheat is made using buckwheat - cereals or flour, potato pancakes - potato pancakes, cottage cheese pancakes - pancakes. For lack of opportunity, all recipes in one article cannot be described. At one interesting dish I want to draw special attention. These are dumplings.
Dumplings make the Ukrainian national dish not only from wheat, but also from buckwheat flour. A fresh dough of flour, water, salt and eggs is kneaded, rolled into a layer 0.5 cm thick and cut into rectangles. These rectangles, that is, dumplings, are dipped in salted boiling water and boiled until they rise. Finely chopped onions are fried in pork fat in a stew-pan, boiled dumplings are placed there, mixed well, browned and served.
Necessary warning
National Ukrainian dishes with photographs that are presented in this article are of high energy value, for this reason, people who care about maintaining the harmony of the figure, should not be too fond of them.