Skip to content

Kutia 

Instructions:

  1. Prepare Wheat Berries:
    • Rinse 1 cup of wheat berries and soak them in water overnight.
    • Drain and rinse the wheat berries again.
    • Cook in a pot with 3 cups of water and a pinch of salt for about 1-1.5 hours until tender. Drain and cool.
  2. Prepare Poppy Seeds:
    • Soak 1/2 cup of poppy seeds in hot water for 30 minutes.
    • Drain and grind the poppy seeds using a mortar and pestle or a food processor until a milky liquid is produced.
  3. Mix Ingredients:
    • Combine the cooked wheat berries, ground poppy seeds, 1/2 cup of honey, 1/2 cup of chopped nuts, 1/4 cup of raisins, and 1/4 cup of chopped dried fruits in a large bowl.
    • Mix well to ensure the honey coats all ingredients evenly.
  4. Serve:
    • Let the kutia sit for a few hours or overnight to allow flavors to meld.
    • Serve at room temperature as a symbolic and festive dish.

Varenyky

Instructions:

  1. Prepare Dough:
    • In a bowl, mix 2 cups of flour and 1/2 teaspoon of salt.
    • Add 1 beaten egg and gradually incorporate 1/2 cup of water, mixing until a smooth dough forms.
    • Knead the dough on a floured surface for about 5 minutes, then cover and let it rest for 30 minutes.
  2. Prepare Filling:
    • In a separate bowl, mix 2 cups of pitted cherries with 1/4 cup of sugar.
  3. Assemble Vareniki:
    • Roll out the dough to about 1/8-inch thickness.
    • Cut out circles using a glass or cookie cutter.
    • Place a small spoonful of cherry filling in the center of each circle.
    • Fold the dough over the filling to create a half-moon shape and pinch the edges to seal.
  4. Cook Vareniki:
    • Bring a large pot of salted water to a boil.
    • Add the vareniki in batches, boiling them for about 3-5 minutes or until they float to the surface.
    • Remove with a slotted spoon and drain.
  5. Serve:
    • Serve warm, optionally with a dollop of sour cream or a sprinkle of sugar.
100%

Borsch

“Borscht is a celebration of the Ukrainian land’s bounty, utilizing seasonal vegetables and local ingredients to create a dish that is both humble and magnificent.”

Anya von Bremzen

Ingredients:

  • 2 beets, peeled and grated
  • 1 potato, peeled and diced
  • 1 carrot, peeled and grated
  • 1 onion, chopped
  • 1/4 cabbage, sliced
  • 3 garlic cloves, minced
  • 1/4 cup tomato paste
  • 6 cups broth (beef or vegetable)
  • 1 bay leaf
  • 1 tbsp vinegar
  • Salt and pepper
  • Fresh dill (for garnish)
  • Sour cream (for serving)

Instructions:

  1. Cook Beets:
    • Boil broth in a pot.
    • Add grated beets and vinegar. Simmer for 15 minutes.
  2. Add Vegetables:
    • Add diced potato, grated carrot, chopped onion, and bay leaf.
    • Simmer for 10 minutes.
  3. Add Cabbage and Tomato Paste:
    • Stir in sliced cabbage and tomato paste.
    • Cook for 10-15 minutes until vegetables are tender.
  4. Season:
    • Add minced garlic, salt, and pepper to taste.
    • Remove bay leaf.
  5. Serve:
    • Garnish with fresh dill.
    • Add a dollop of sour cream