100 rokiv tomu vpered At Home

Galushki with meat and cherries

This is a traditional Ukrainian dish. We decided to use the authentic recipe from the book of Ukrainian author Zinovia Klinovetska. We made minimal changes to the traditional recipe so that the taste was truly original. We only made one improvement and added ripe cherries to the beef to make the taste even better.

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Fried cucumbers with chicken

The combination of chicken with fried pickles sounds very unusual, but for the residents of Chernihiv Oblast, it is a daily dish. Therefore, we decided to introduce our guests to this combination in the form of chicken, with fried pickles and a picnic.

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Forest char fish

In this dish, we were inspired by char (a type of trout), the population of which is growing rapidly in our area. This time we simmer the fish at low temperatures and add sour grape sauce. With it, we serve buryshnik - a pie made of potatoes and corn flour poured with a sauce of butter and cottage cheese, which is a traditional dish for the inhabitants of the Carpathians.

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Ribs cooked in wood oven

Vereshchaka is not only the name of the dish but also the name of an authentic Ukrainian cooking technique. B This is the way of cooking meat by stewing it in kvass. We've taken this old method to prepare this dish - the juiciest pork ribs you've ever tried.

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Beef tenderloin with jack mackerels

In the book of Ukrainian author Olga Franko, we found two recipes following one another - one with fish, and another one with meat. One day during the experiment, our chief Ievhen created a new dish, combining these two recipes. There is a big worldwide trend of combining fish and meat on one plate. For example, everybody knows about one popular dish of Italian cuisine called Vitello Tonnato – veal and tuna, combined. Our dish is the Ukrainian version of such a combination of fish and meat, which is also called surf and turf.

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Rolled millet in dough

We found this recipe in the Poltava region during our gastronomic tour. There are many names for this dish, but they all mean the same. According to the recipe, eggs and flour are gradually added to the millet. Then, this mixture is rolled for 40 minutes or so until it increases in size by about five times. After that, we cook it by adding spices, herbs, and brynza cheese. This cooking technique is unique. It exists only in Ukraine and can become our visiting card for the culinary world.

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Hang up one's fiddle when one comes home

During one of the gastronomic trips to Ukraine, a recipe for the filling was found in Vinnytsia - a pie made of bread and meat. After asking a native 90-year-old resident of Vinnytsia, she told us her mother's recipe, which was prepared in almost every home for the holidays. We prepare it in the form of a pork roll with liver and lard filling.

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