Bohdan Zahny - The Best of Ukrainian Cuisine

Afghan Food & Cookery

African Cooking, Best of Regional

Albanian Cooking, Best of

Alps, Cuisines of The

Aprovecho: A Mexican-American Border Cookbook

Argentina Cooks!, Exp. Ed.

Austrian Cuisine, Best of, Exp. Ed.

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Brazil: A Culinary Journey

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Cajun Women, Cooking with

Calabria, Cucina di

Caucasus Mountains, Cuisines of the

Chile, Tasting

Colombian Cooking, Secrets of

Croatian Cooking, Best of, Exp. Ed.

Czech Cooking, Best of, Exp. Ed.

Danube, All Along The, Exp. Ed.

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Egyptian Cooking

Filipino Food, Fine

Finnish Cooking, Best of

French Caribbean Cuisine

French Fashion, Cooking in the (Bilingual)

Germany, Spoonfuls of

Greek Cuisine, The Best of, Exp. Ed.

Gypsy Feast

Haiti, Taste of

Havana Cookbook, Old (Bilingual)

Hungarian Cookbook

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India, Flavorful (Gujarati)

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International Dictionary of Gastronomy

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Italian Cuisine, Treasury of (Bilingual)

Japanese Home Cooking

Korean Cuisine, Best of

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Latvia, Taste of

Lithuanian Cooking, Art of

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Mongolian Cooking, Imperial

New Hampshire: from Farm to Kitchen

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Polish Heritage Cookery, Ill. Ed.

Polish Traditions, Old

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Ukrainian Cuisine, Best of, Exp. Ed.

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Vietnamese Kitchen

Warsaw Cookbook, Old

Bohdan Zahny

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FLOUR DISHES

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This book presents both traditional and contemporary Ukrainian cuisine in an easy-to-use menu format. Ukrainian cuisine shares a common heritage with other regional cookeries, yet maintains its own unique character. Ukrainian food is universally known for its unforgettable taste, aroma, succulence and inventiveness.

Ukrainian dishes call for a variety of ingredients including natural products such as meat, poultry, fish, mushrooms, eggs, vegetables and fruits. Breakfasts are refreshing and nourishing, dinners usually of three courses, while suppers are light and mild. There is a great variety of soups and borsches in Ukrainian cuisine. Meat is usually seasoned with bay leaves, pepper and garlic and is served with side dishes and sauces. Ukrainians are fond of salads, cold and hot appetizers and starter courses as well as pancakes, dumplings and desserts.

Ukrainians use various ways of preparing their cuisine (frying, boiling, stewing and baking). The assortment of dishes includes the widely known borsch, as well as all sorts of pampushky, hahishky, vareniky, stews, pechiva and numerous tasty drinks made of fruit and honey; altogether, these dishes will provide a great gourmet diversity for your table.

The main course at the Ukrainian table is usually a hot meat dish. The meat products most often used are pork, beef and poultry, though there are many veal and lamb dishes in Ukrainian cuisine as well. Meat can be prepared in a variety of ways but most often it is stewed. Some of the most popular Ukrainian dishes are jelly from pork leg, pork stewed with cabbage, chilled stuffed boiled pork, stuffed fried pork, Kiev style cutlets, home-fried meatballs (bitky), as well as meat casseroles and stuffed poultry.

The most favorite Ukrainian fish dish is crucian baked in sour cream. Also very popular are pike stewed with horseradish, carp stewed with onion or sour cream or stuffed with mushrooms and buckwheat, pike-perch baked with mushrooms and lobsters, fish roll-ups and similar dishes.

A variety of healthy and tasty dishes from grains is also an essential part of Ukrainian cuisine. Among them are krupeniky, buckwheat bitky and cutlets, mamalygas, babkas, sweet puddings, kisiels and various other sweet dishes. Groats, such as millet, farina, buckwheat, rice, oats, corn or barley, are as popular in Ukraine as in many neighboring countries. They are nourishing because they contain a lot of protein, mineral salts, carbohydrates and vitamin B, (especially buckwheat) and are gladly consumed by Ukrainians.