Recipes of Ukrainian dumplings “vareniki” and borsch
Ukrainian cuisine is famous for its variety, taste and feeling of family coziness at the table. Two of the most popular traditional dishes that are definitely worth trying are Ukrainian borscht and dumplings. Let me tell you about their features and secrets of proper preparation.
Ukrainian borsch recipe
Ingredients:
- 500 g of fresh pork;
- 2 beets of medium size;
- 2-3 potatoes;
- 1 carrot;
- 1 onion;
- 1 red pepper;
- 1/4 cabbage;
- 2 tomatoes (or 2 tablespoons of tomato paste);
- 2-3 cloves of garlic;
- Greens (parsley and dill);
- A few pinches of salt, nice bell pepper, bay leaf.
Instructions:
- Cut the porkintosmall cubes and fry in sunflower oil until golden.
- Add choppedonion, carrot and pepper and stew until the vegetables become soft.
- Add chopped potatoes, beetsandcabbage to the broth. Then cook it well until done.
- Add tomatoes or tomato paste, tasty garlic, a few pinches of salt, bell pepper andbayleaf. Cook for another 5-10 minutes.
- In the end serve it pleasewith quality sour cream and fresh aromatic herbs.
Recipe for dumplings with potatoes
Ingredients:
- 300 g of flour;
- 1 egg;
- 200 g of potatoes;
- 1 onion;
- bell pepper.
Instructions:
- Preparethe dough by mixing flour, egg and water. Knead and leave it for 30 minutes.
- Boilpotatoes properly until they become soft, then drain well the water and mash the potatoes. Add salt and pepper to taste.
- Fry the choppedonion, waituntil it be golden and add to the puree.
- Rollout the your self-made dough, and then cut out circles. Place a spoonful of this tasty filling on each circle, close and cook in boiling water.
Conclusions
Ukrainian borscht and dumplings are not only dishes, but also part of cultural heritage. Their taste and aroma inspire you to search for delicious recipes and travel to the world of Ukrainian cuisine. Try these recipes at home, enjoy their taste and share the joy with your loved ones!
This article offers you not only recipes, but also inspiration for your own culinary origins. Experience the taste of Ukraine with us!
I absolutely loved this article! As someone who enjoys trying out different cuisines, I’ve always been fascinated by Ukrainian food. Vareniki and borsch are such iconic dishes, and I appreciate how clearly the recipes are explained here. I never realized there were so many variations of vareniki fillings! I usually make mine with potatoes and mushrooms, but now I really want to try the cherry version. Do you have any tips for making the dough extra soft and tender? Also, when it comes to borsch, I’ve heard some people add apples for a slightly sweet taste—have you ever tried that? Thanks for the great read!
Thank you! I’m glad you enjoyed the article. For softer vareniki dough, try adding a bit of warm milk instead of just water and let the dough rest for at least 30 minutes before rolling it out. It helps make it more elastic and tender. As for borsch, yes! Adding apples is an interesting twist that gives a subtle sweetness. It works especially well with a more tangy, vinegar-based borsch. If you try it, go for a mildly sweet apple like Gala or Fuji. Let me know how it turns out!