Kitchen recipes for Ukraine

Through 80 recipes for typical dishes – green borscht, Kiev cake, banoch with ceps, varenyky with smoked crème frache and all kinds of regional specialties – the book “Ukraine, Cuisine et Histoire”, published by Editions de La Martinière (in bookstores on April 8) , takes us to the heart of the gastronomy of this Eastern European country struggling with tragic events.

And the first thought that comes to my mind, looking at the beautiful and sober white-and-blue cover, is whether it was appropriate to publish this work in the midst of the war, when the Ukrainians were either fleeing their country or struggling with food?

The Editions de La Martinière team also asked the question, of course, but chose to keep the release:

The sequel after the ad

Almost a year ago we started a book project with the Ukrainian Institute and the Ukrainian Embassy, ​​dedicated to cooking, as a cultural asset and part of the intangible heritage of Ukraine. Its publication has been planned for several months for the beginning of April and it seems to us more than ever essential to keep this publication, to support Ukraine, whose courage we admire in the face of the unspeakable. In addition to the values ​​championed by this book, we will donate a portion of the profits to humanitarian aid. Rarely does a cookbook meet history. The kitchen is no less the expression of an identity. And since we are just a spokesperson, let’s end with the words of Olena Braichenko, founder of the Yizhakultura publishing house and co-author of the book: “Food is a language that speaks about us”

And this language speaks here of a surprising, multicolored and varied cuisine. Indeed, the same dish can have different flavors depending on the region where it is cooked, the climate and the age-old techniques. As everywhere, artisanal and agricultural products enjoy great popularity in Ukraine and techniques of drying, smoking and salting or brining have been developed to ensure good preservation.

These dishes reflect part of their gastronomic heritage and these recipes have been tested and improved by chefs to make them accessible to everyone.

Keftas, sarma, dolmas…the treasures of the Balkans

Here we offer you the recipe for varenyky, a kind of semi-circular ravioli:

Varenyky with salted cheese and smoked fresh cream

Varenyky with cheese and smoked fresh cream credit Oksana Sybydlo

For the dough:

The sequel after the ad

• 6 cl milk

• 30 g butter

• 3g sugar

• 3 g salt

The sequel after the ad

• 130 g wheat flour

• 1 to 2 eggs

For the smoked fresh cream

• 60 g whipped cream

The sequel after the ad

• 20 g bacon or smoked ham

For the filling:

• 200 g thick homemade cottage cheese

• 10 g fresh dill

The sequel after the ad

• Salty

For the cheese sauce:

• 100 g 30% fat cream

• 20g hard cheese

The sequel after the ad

• Salty

Start by preparing the smoked fresh cream. Cut the smoked ham or bacon into pieces, add to the fresh cream, cover with cling film and let it rest for 2 hours in the fridge. For the filling, mix the cheese with the chopped dill, salt, pass through the blender. For the cheese sauce, heat the cream to a boil, remove from the heat and stir in the grated cheese. Mix with a whisk until homogeneous and thick sauce, salt.

For the dough, bring the milk to the boil in a saucepan with the butter, salt and sugar. Reduce the heat and gradually add half of the flour. Mix actively with a wooden spatula until you get a ball without lumps and so that the bottom is only very lightly covered with a golden layer. Remove from heat and continue to mix. When the dough has cooled to 65-70°C, add the eggs one at a time. Continue mixing for about 2 minutes, then add the rest of the flour and mix for another 5 minutes. Cover the dough and put it in the fridge for 1 hour. Remove the dough from the cold and roll it out to a thickness of 3 to 5 mm. Cut out disks with a glass. Place 1 scoop of filling in the center of each disc and glue the varenyky like ravioli. Place the varenyky on a wooden board after dusting them with flour.

-50% the first year with Google

By choosing this promotional subscription, you accept the placement of an analysis cookie by Google.

Cook in salted boiling water for 3 to 5 minutes, until the varenyky rises to the surface. Divide the varenyky over the plates and cover with the smoked crème frache. Pour over the cheese sauce.

The sequel after the ad

/You can garnish with cucumber cubes and dill.

Recipe book Ukraine credit Oksana Sybydlo
Recipe book Ukraine credit Oksana Sybydlo

Ukraine, Cuisine and History, Editions de La Martinière, €45 (published 8 April)

Leave a Comment