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Ukrainian Cuisine

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Daniel Slobodkin

on 7 April 2013

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Transcript of Ukrainian Cuisine

Ukrainian Cuisine By : Daniel Slobodkin Ukrainian Dishes Ukrainian cuisine uses no special equipment in particular, but still uses
- Meat Grinder -- Used to grind up meat to put into many different pastries, soups, and other dishes
- Beater/Whisk -- A piece of equipment used for mixing food such as eggs
- Stove -- Used for both pan frying dishes and using the oven to thoroughly cook through dishes. Equipment and Traditions This concludes my Presentation Thanks for Listening. Recipes Varenyky (or pyrohy or perogies) are dough pockets filled with potato, potato and cheddar cheese, kapusta (cabbage), cottage cheese, blueberries, or cherries. Borshch is a Ukrainian vegetable soup that is almost always made with beets. The use of beets in this soup lend the dish a vibrant red color. The use of meat depends on the style of Borshch. Salo is a traditional Ukrainian food. Made from a layer of fat, salo is considered "sacred" in Ukraine and is a appetizer loved by many. Kotlety (cutlets) are minced meat or fish fritters, sometimes rolled in breadcrumbs. Ukrainian Zrazy are little, meat filled, pan fried, dough surrounded pasty. Napoleon is a Ukrainian cake made with vanilla cream and layered strips of pastry, covered in powdered sugar. Mak is a traditional Ukrainian poppy seed cake, made using layers of pastry filled with poppy seed spread. Buckwheat is a type of kasha Ukrainains eat, or have in the household very often. This is a very healthy grain, at the same time tasting delicious Bulka is a type of sweet bread that is a soft and tasty pastry made at regular households. Blinchiki are a type of pan fried pastry filled with meat usually made in Ukrainian households on usually important occasions. Some Ukrainian beverages are
Compote (kompot) - a sweet beverage made from dried or fresh fruits and/or berries.
Kvas - sweet and sour beverage made from bread through similar process to brewing beer.
Kefir—fermented milk drink (varying degrees of sour; depends how long fermented). Contains millions of healthy microflora per cup. Supports health. Since we are a Jewish-Ukrainian family, we do not celebrate Christmas, Easter, or any other Christian/Catholic Ukrainian related events. There are although some foods that are made in my household for important events

- Blinchiki are made on birthdays, anniversaries, or get togethers.

- The soup "Rassolnik" is not made very often, but is only made once a month or so.

- Pumpkin Porridge is made closer to the fall usually, and is made as a breakfast meal. Ukraine mostly exports agricultural goods. These include grains, vegetables, and fruit. Ukraine is a mass exporter of buckwheat, meat and poultry, potatoes, and many fruits. Once growing season is out of session, Ukraine exports manufactured goods such as steel and machinery. Plov (Rice with lamb) - Ingridients

- 2 cups dark rice
- 4 heads garlic, whole
- 1/2 cup vegetable oil
- 2 pounds boneless leg of lamb, cut into 3-inch pieces
- 2 large onions, thinly sliced
- 5 large carrots, grated into small peices
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seed
- 1 teaspoon whole black peppercorns
- 2 cups boiling water to cover
- 2 tablespoons salt Directions -
- Place rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
- Heat vegetable oil in a large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
- Wash and drain rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top. Buckwheat Kasha - Directions
- Get a cup of buckwheat and rinse it 2-3 times, draining the water quickly to preserve texture.
- Place the buckwheat in a pot, add 2 cups of water, set to medium high heat, and add a lid. After 15 minutes remove from heat and let sit for another 10 minutes. This will make the buckwheat firmer with a more crunchy texture. buckwheat-cooking
After 15-20 minutes all the water should be absorbed and the buckwheat will be cooked. Spinach in Breadcrumbs - Ingredients
- 1½ Kg of spinach
- 3 Eggs
- ½ cup breadcrumbs
- 100 g of Butter
- 3 Garlic cloves
- Ground pepper
- Salt
Directions -
Wash spinach and dry it then roll in flour, soak in a beaten egg with ground garlic, pepper and salt, roll in breadcrumbs and fry in butter until golden. Potato Pancakes - Ingredients
- 1 large onion, grated
- 6 potatoes, peeled and grated
- 2 tablespoons flour
- 2 eggs
- Salt, to taste
- 3/4 teaspoon black pepper
- 16 fluid ounces sour cream
- 8 fluid ounces heavy cream

Directions -

- In a large bowl, use a mixer to puree the ingredients except the sour cream and cream- you may also do this in a food processor or a blender.
- Heat oil in a skillet and when hot drop large spoonfuls of the mixture; cook until browned on one side, and then flip them and repeat.
- When done remove, drain, and place in a warm oven.
- Mix the sour cream and cream together.
- Serve warm with large dollops of the cream mixture Cherry Perogies - Ingredients
- 1 cup sour cream
- 2 1/2 cups unbleached flour
- 1 tablespoon melted butter
- 1 egg
- 1 egg yolk
- 1 teaspoon salt
- 1 teaspoon olive oil

Cherry Filling

-1 lb cherry, stemmed washed and pitted

- 1/2 cup butter
- 1/2 cup heavy cream
- 1/4 cup sugar Directions

- In a large bowl combine the sour cream, flour butter, egg an yolk, salt and olive oil. Knead the mixture into a soft dough.
- Divide the dough in half and cover for 10 minutes.
In the meantime fill a large pasta pot with water add a little salt and bring the water to a boil then reduce heat to a simmer.
- On a floured surface roll each half of the dough into a thin circle ¼ “ thick. Cut the dough using a 3 – 4 inch circle cutter. Re-roll scraps.
- To assemble just place 3 cherries in the middle of the dough circle
- Use a little water on the edge (just dip a finger in a bowl of water and run over edge just to help seal).
- Fold the circle in half and pinch the edges to seal, continue until all the pockets have been filled.
- Bring the heat up on the water to medium cook 6-8 perogies at a time about 5 minutes until they float.
- Remove with a slotted spoon to a colander so they drain while the others are cooking.
- In a non-stick pan melt some of the butter and sear 6-8 perogies at a time until they just start to golden.
- Remove to a serving plate.
- Drizzle with heavy cream and sprinkle with a sugar.
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