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Oekraïnse Borsch

Het is een beetje tijdrovend (minstens 2 uur). Als u in tijd beperkt bent, halveer deze dan met 1 uur, door gebruik te maken van ingeblikte bietjes met hun sap. Ik gebruikte verse bieten van de supermarkt.

Ik hou van de diepe robijnrode kleur van deze borsch! Het is zo gezond en voedzaam; Met bonen (eiwit), bieten (ijzer), wortelen (caroteen), aardappelen (vit C, kalium, Vit B6), kool (vit K, vit C, vezels, enz ...). Ik hoop dat u van dit recept geniet.

Ingredienten voor klassieke Oekraïense Borsch:

2 grote of 3 middel grote rode bieten, goed wassen.
2 grote of 3 middel grote aardappelen, in hapklare brokken gesneden.
4 eetlepels bak olie.
1 middel grote rode ui, fijn gehakt.
3 teentjes knoflook, fijn gehakt.
2 geraspte wortelen
1/2 rode kool, dun gesneden
1 blik rode kidney bonen met hun sap.
2 laurier bladeren
10 kopjes water
6 kopjes kippen bouillon
5 eetlepels ketchup
4 eetlepels citroen sap
1/4 theelepel verse peper (zwart)
1 eetlepel fijn gehakte dille.

Hoe maken we Borsch soep:

1. Vul een grote pan met 10 kopjes water. Voeg 2 - 3 bieten toe. Bedek de pan met een deksel en kook ongeveer 1 uur (sommige bieten duren langer, sommige korter. Het hangt af van hoe oud de bieten zijn). Zodra u de bietjes met een botermesje goed kunt doorboren, verwijdert u de bieten uit het water en laat ze af koelen. Bewaar het water voor de soep.
2. Pak 3 aardappelen in kleine blokjes en doe deze in dezelfde pan van de bieten en kook ze voor 15-20 minuten.
3. Doe de wortels en fijn gehakte rode ui en knoflookteentjes, samen met 4 eetlepels bakolie in de braadpan en sauté de groenten tot ze zacht zijn (7-10 minuten). Roer de ketchup er bij wanneer ze bijna klaar zijn met koken.
4. Ondertussen: snij de 1/2 kool (ik gebruik een mandoline snijder) en voeg het toe aan de pan met de aardappelen wanneer deze half gaar zijn.
5. Schil vervolgens de bietjes en snij ze in reepjes en doe ze terug in de pan met aardappels en de rode kool(ik gebruik mijn mandoline snijder). Wanneer u bietjes schilt, gebruik dan een plastic zak over uw handen, tenzij u rode vingers wilt.
6. Voeg 6 kopjes kippenbouillon, citroensap, peper, laurierblaadjes en blikje kidneybonen (met hun sap) toe aan de pan.
7. Voeg de wortelen, ui en knoflook toe in de pan samen met de gehakte dille.
8. Kook nog eens 5-10 minuten, tot de kool klaar is. Maak het op smaak met zout en peper. Ik heb meestal geen toevoeging, tenzij ik een lage natriumbouillon gebruikt.

Serveer de soep met een eetlepel zure room of mayonaise.

Ukrainian Blueberry Dumplings (Varenyky)

Total time to make: 55 mins
Preparation: 45 mins, Cooking: 10 mins
Amount to make: 24 Ukrainian varenyky

This recipe for Ukrainian dumplings, known as varenyky, are filled with fresh, ripe blueberries.
Ukrainian filled dumplings that are boiled are known as varenyky. When the dough is made with yeast and the filled dumplings are baked, they are known as pyrohy.

For Ukrainians, a savory curd cheese filling is the national favorite, but others abound. A good varenyky should have a thin, tender dough. Some cooks claim cool water is the trick. But, really, it's all about years of practice.

The filling used here is blueberry, but any of the fillings for naleśniki, pierogi, and uszka can be used.

What You'll Need

For the Dough:
2 cups all-purpose flour
1 teaspoon salt
1 large room-temperature egg or 2 large room-temperature egg yolks
1/2 cup water (or more, as necessary)
For the Blueberry Filling:
2 cups washed and stemmed blueberries
1/2 cup sugar
1 to 2 tablespoons kirsch, brandy or lemon juice (optional)
1/2 teaspoon cinnamon
For the Sauce:
1 tablespoon cornstarch

How to Make It:
Make the Dough

In a large bowl, mix together flour and salt. Add egg(s) and enough water to make a medium-soft dough.
Knead in a stand mixer or by hand until smooth. But don't overwork the dough because it will become tough.
Halve the dough and cover with plastic wrap and let rest for at least 10 minutes.

Prepare the Filling

In a medium saucepan, combine blueberries, sugar, optional liquor or lemon juice and cinnamon and cook over low heat until blueberries come to a boil.

Reduce heat, simmer 2 minutes and remove from heat. Set aside.

Rolling and Filling the Dough

On a lightly floured surface, roll one dough half 1/8-inch thick. Using a 3-inch round or a glass, cut dough. Remove scraps.
Place a circle in the palm of your hand and, using a slotted spoon, place 3 or 4 blueberries on each round (leaving the sauce in the pan).
Fold the dough over to form a half-circle and press the edges together until well sealed and there is no air trapped in the dumpling, and the edges are free of filling. (See How to Make Pierogi.)
Alternatively, the dough can be cut into 2 1/2-inch squares, filled and folded into triangles.
Place filled dumpling on a lightly floured surface and cover with a tea towel to prevent drying. Reroll scraps and continue with remaining dough.

Cook the Varenyky

Drop 6 varenyky at a time into boiling, salted water. Stir gently to separate and prevent them from sticking to the bottom of the pot. Boil rapidly for 3 to 4 minutes. Cooking time will depend on the size of the varenyky and thickness of the dough.
Varenyky are done when well puffed. Remove from water with a slotted spoon or skimmer and drain well in a colander.
Place in a shallow dish and coat generously with melted butter, tossing to prevent sticking. Cover and keep hot until all the varenyky are boiled.

Serve the Dumplings and Make the Sauce

Dust cooked varenyky with confectioners' sugar and serve with a dollop of sour cream (smetana).
Make the blueberry sauce by adding cornstarch to the blueberry liquid left in the saucepan and heat over low until slightly thickened. Drizzle over cooked varenyky or pass in a small pitcher at ​the table.

Vareniki

Type: Mains
Servings: 3 people
Ready in: 30 min.
Calories: High

Lazy vareniki is a traditional Ukrainian dish. They are called lazy, while they demand less cooking time and efforts than traditional ones.
It is nothing else, but boiled dough mixed with stuffing – mostly curd. Lazy vareniki can be also made with potatoes, meat or mushrooms.
Depending on stuffing they may be salty or sweet. Both are served with sour cream, though. In addition, sweet vareniki are sprinkled with icing sugar or poured over with syrup. It is healthy, fast, and tasty breakfast.

Ingredients:

Cottage cheese (Tvorog) 250 g
Egg 1 piece
Dairy butter 50 gr.
Flour 4 tablespoons
Sugar 2 tablespoons
Salt to taste
Sour cream 200 gr.

Stages of cooking:

• Combine the sugar, salt and eggs.
• Add the cottage cheese, and stir well.
• Add the flour.
• Put the dough on the flat working surface powdered with flour.
• Knead the dough and make a roll.
• Cut the roll into small pieces.
• Put these pieces in the boiling water, and cook until they come to the surface (2-3 mins).

Serve the vareniki on the plate dressed with butter and sour cream.