Category Archives: ukrainian

Ukrainian Kapusniak (Fresh Cabbage Soup)

Ukrainian Kapusniak (Fresh Cabbage Soup)

Naturally, it was a night to have soup. We had acquired a bunch of green cabbage on sale at the local grocery but it needed to be used fairly quickly so it didn’t go bad. I wanted something easy to make, filling and satisfying, then remembered this recipe I’d found when researching a question for someone. It was perfect for a cold, snowy night.

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Kherson-style Borsch

Kherson-style Borsch

This week, we’re continuing to munch our way through intriguing recipes in The Best of Ukrainian Cuisine.

I really enjoyed this chunky borsch but kept thinking it would be even better if it were pureed into a creamy, thick soup instead. Since there were plenty of leftovers, I gave it a whirl the next day for lunch. The verdict? Even better! I think I prefer it this way, with a dollop of sour cream on top.Kherson-style Borsch

This week, we’re continuing to munch our way through intriguing recipes in The Best of Ukrainian Cuisine.

I really enjoyed this chunky borsch but kept thinking it would be even better if it were pureed into a creamy, thick soup instead. Since there were plenty of leftovers, I gave it a whirl the next day for lunch. The verdict? Even better! I think I prefer it this way, with a dollop of sour cream on top.

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Apple Babka

My husband makes breakfast every day because I’m very much not a morning person and because he’s damn good at it. Today, he decided to try a new recipe out of a Ukrainian cookbook we picked up at the library. Delicious!

A babka is similar to a dutch baby but fluffier due to the whipped egg whites. For this apple babka, a tart apple, such as a Granny Smith or other pie apple, is needed to offset the sweetness of the sugar. My husband makes breakfast every day because I’m very much not a morning person and because he’s damn good at it. Today, he decided to try a new recipe out of a Ukrainian cookbook we picked up at the library. Delicious!

A babka is similar to a dutch baby but fluffier due to the whipped egg whites. For this apple babka, a tart apple, such as a Granny Smith or other pie apple, is needed to offset the sweetness of the sugar.

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Baked Vareniky (Ukrainian Pocket Pies)

Baked Vareniky

Vareniky can be described as large “pocket pies” or “hand pies”. Similar to ravioli, pelmeņi or pierogi, they’re popular in many Eastern European countries. They can be filled with just about anything — cheese, meat, cabbage, poppy seeds, mushrooms, fish or liver — or any combination thereof. There’s even a version with cherries that I’m very tempted to make later this week.

Vareniky, which means “boiled things”, are quite often boiled, though they can also be steamed (some parts of the Ukraine), boiled then fried in butter (Poland) or baked with an egg wash (Latvia). We went the Latvian route (unsurprisingly) and baked ours.Baked Vareniky

Vareniky can be described as large “pocket pies” or “hand pies”. Similar to ravioli, pelmeņi or pierogi, they’re popular in many Eastern European countries. They can be filled with just about anything — cheese, meat, cabbage, poppy seeds, mushrooms, fish or liver — or any combination thereof. There’s even a version with cherries that I’m very tempted to make later this week.

Vareniky, which means “boiled things”, are quite often boiled, though they can also be steamed (some parts of the Ukraine), boiled then fried in butter (Poland) or baked with an egg wash (Latvia). We went the Latvian route (unsurprisingly) and baked ours.

Posted in dairy-free, ground meat, recipes, ukrainian, untranslated | Leave a comment