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Shortly after the Russian invasion of Ukraine, London-based trio chef Olia Hercules, of cookbooks including Summer Kitchens and Mamushka and food designer Alissa Timoshkina, presented Cook for Ukraine. prepare Ukrainian and Eastern European dishes to raise awareness of the existing humanitarian crisis and increase the budget for UNICEF UK.
They recommend that you host your own #CookForUkraine dinner club, cook or sell cakes, or share recipe images on social media with the hashtag, and direct others to their Just Giving page, below. So far, they have raised over £144,000, such is the strength of the food. If you need to get involved, visit Instagram @cookforukraine for inspiration.
In addition to the Books of Hercules, Caroline Eden’s Edinburgh book, Black Sea (£17. 99, Quadrille), with its beautiful bankruptcy in Odessa, also contains a lot of inspiration.
In general, there are so many classic Ukrainian dishes to choose from, especially when it comes to bread, because it is a symbol of life and this country is a great cereal manufacturer.
However, here are some dish tips to try, all of which have a massive online presence when it comes to recipes.
www. justgiving. com/fundraising/cookforukraine
BEETROOT SOUP
This beetroot soup, which can be served hot or cold, is popular in various Eastern European countries and is the national dish of Ukraine. You can do it in a simple way, only with beets, onions, garlic and broth, we also like to raise a little horseradish. Apparently, Ukrainians also like to load a lot of new dill and tons of garlic, or garlic fritters, and it’s also classic to stuff it with potatoes and cabbage. However, there are many other tactics to vary the recipe – for example, with a little sausage or with bone broth, if you want to move on to the heart. In addition, a drop of sour cream is classic, or you can spend with the new cream from Katy Rodgers.
HONEY CAKE (OR MEDOVIK)
This layered cake includes a honey-infused cake and sour cream glaze, and we’re incredibly tempted, but we think it may be one for the baker a little more complex. It is not the only Ukrainian honey-based cake, as this country is the first in Europe and the eighth in the world in honey production. Among many others, there’s also the Christmas favourite, medivnyk, which, instead of its light, syrupy product, may require a more intoxicating buckwheat honey, which you can get from Edinburgh Honey Co. Although fashionable recipes vary, this dark brown cake is infrequently topped with sour cream frosting and spices such as cinnamon can be added to it.
UKRAINIAN APPLE PIE (OR YABLUCHNYK)
There are many recipes for this cake online. The sponge cake base is topped with apples, then filled with a crumbly streusel with brown sugar and cinnamon. In recipes, apples overlap and you can swap apples for fruits, if you wish.
KIEV CHICKEN
Sainsbury’s is turning the name of its Chicken Kiev into Chicken Kyiv, which has been Ukrainians’ favorite spelling for their capital since independence in 1991, and new packaging will soon appear on shelves. Anyway, despite its name, the origins of this dish are disputed and it is not a really classic Ukrainian dish. Still, fried poultry stuffed with garlic butter is hard to refuse.
UKRAINIAN GARLIC BREAD (PAMPUSHKY)
The word pampushka in Ukrainian translates to plump woman, and it definitely can be if she eats too much of that puffy garlic bread, which appears in the book of Hercules, Mamushka, and on various websites. It includes a batch of swollen buns and is historically ready with rainy garlic, you can experiment with wild garlic, as it starts to look like this spring.
CABBAGE ROLLS (OR HOLUBTSI)
Apparently, the word holubtsi translates to small pigeons, which is a nickname for lovers. So, you want to make more than one of those packages, so they don’t feel too lonely. The content of steamed cabbage leaf cushions varies depending on the region where they are made, but they will need to come with some type of grain, such as rice, corn or buckwheat, meat, such as red meat or beef, and, depending on the region of the recipe, crispy red meat or raisins. They are regularly topped with soup or tomato sauce, or kvass of fermented beverage (produced through the Edinburgh Fermentery) and baked. Marinate them with a tablespoon of sour cream and some dill, if you want hair on your chest.
UKRAINIAN POTATO PANCAKES (OR DURUNY)
If you like a tattie scone, you love duruny, although it possibly has more of a rosti twist than the classic Scottish breakfast ingredient. This simple dish includes grated potatoes and onions, eggs, seasonings, and flour. Fry them and eat them for breakfast or lunch, or as an accompaniment. And guess what you can serve as an accompaniment? More of this beautiful sour cream, or Smetana, which is a popular Eastern European logo that has a thicker and richer texture than the same old sour cream.
UKRAINIAN DUMPLINGS (VARENYKY)
You can make the dough for those crescent-shaped meatballs, which look like small cakes, only with water, egg, flour and salt. Historically they are filled with potatoes, onions and dry cheese, for the pinnacle of prepared food, it can also be filled with chocolates such as fruits, adding cherries or blueberries.
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