How To make Golubtsi (Ukrainian Cabbage Rolls with Millet)
2 kg Cabbage
250 ml Millet
50 g Salt Pork
2 Carrots
1 Onion
2 tb Flour
4 tb Tomato Paste
8 tb Sour Cream
2 tb Butter
2 c Water; or broth
-as needed Hot Peppers Salt; to taste Pour boiling water over a head of cabbage with the stem removed. Separate leaves from head and trim the veins. Dice the onions and carrots fine (julienne will work on the carrots) and Saute until the onions are starting to brown. Wash the millet well, cover with water and bring to a boil. Strain and combine with chopped salt pork, carrot/onion mixture peppers, salt and the raw eggs. Mix thouroughly with your hands, then place portions of the mixture onto the cabbage leaves, roll tightly and tuck in the ends. As you finish rolling the cabbage rolls, put them into a dutch oven, and add the sour cream dressing, boil thoroughly strain, salt and serve. SOUR CREAM DRESSING: Brown the flour in the butter. Add the tomato paste and the sour cream and some of the broth from the millet. ALTERNATE: Put cabbage rolls in a large baking pan, make the sour cream dressing without thinning it, cover the rolls and bake at 325o for about an hour. From the kitchen of: Oksana Rukhnitskiya, Brovary, Ukraine 1992
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Banosh - traditional Ukrainian corn porridge
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Banosh / Easy to cook recipes / Ukrainian traditional food
Banosh, or banush, is a traditional dish of Ukrainian cuisine. It is a viscous corn porridge cooked in milk or sour cream, seasoned with goat cheese and bacon cracklings.
It is considered a calling card of Carpathian, because banosh is served there in almost every home.
I'll cook it by my friend's recipe.
A real Ukrainian recipe for cabbage soup KAPUSTNYAK! Very tasty sauerkraut soup! #food #ukraine #19
Kapusnyak is the first traditional Ukrainian cuisine. It is prepared mainly with fresh white cabbage. Cabbage for kapustnyaka rubbed on a shredder. It has a bright orange-black color, since the addition of tomato paste, and has a nice lightly sour and salty taste in the fresh cabbage
Ingredients:
Meat (for the broth) - about 600 grams (we cooked broth with beef on a bone and pork loin)
Potatoes - 600 gr.
Carrots - 2 pieces
Onions - 2 pieces
Sour cabbage - 400 grams
Millet - 0,5 cup
Tomato paste - 3 tablespoons
Olive oil - 3 tablespoons
Salt -
Pepper (mixed pepper)
Garlic
Fresh herbs - to taste
Bay leaf - to taste
Water - 3 l
1. First cook the broth (meat, carrots, onion, bay leaf, allspice)
2. Rinse the millet well and let it stand in cold water for about 60 minutes.
3. Cut the potatoes into 2 pieces and send them to the broth until soft.
4. Finely chop the sauerkraut
5. Heat some olive oil and put the kale in a pan, stir-fry for about 10 minutes, add half a glass of bouillon and three tablespoons of tomato. Salt and pepper it, add paprika and stew for another 10 minutes. Then put it on a plate.
6. Chop onion and carrot and fry it all in a pan.
7. Take the boiled potatoes out of the broth and mash them.
8. Boil some millet in broth.
9. Finely chop the fresh cabbage.
10. Add mashed potatoes, sauerkraut and fresh cabbage to the broth. Taste and season with salt and pepper. Cook about 5-7 minutes.
Let to infuse soup for 15 minutes and serve with sour cream and fresh bread.
It is very, very, very tasty!!!!
Make it for sure.
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#food #soup #video #4k #cooking #19
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Banosh: La fameuse recette ukrainienne à la polenta et aux champignons des bois
Il s’agit d’un plat de semoule de maïs préparée de façon crémeuse ici accompagnée d’une garniture de champignons dont les Ukrainiens sont très friands. C’est à la fois très fin et réconfortant à souhait, le genre de plat « doudou » qui fait un bien fou au moral.
Ingrédients:
200g de champignons
150g de semoule de maïs
1 oignon
3 gousses d’ail
2 x 20g de beurre
1/3 pouquet de persil
Parmesan pour servir
Sel, poivre
1/ Émincez l’oignon. Faites chauffer le beurre dans une large poêle, puis y faite dorer l’oignon.
2/ Nettoyer les champignons, détaillez les en lamelles. Rajoutez l’ail et faites sauter à feu assez vif en mélangeant souvent jusqu’à ce qu’ils soient bien dorés.
3/ Incorporez le persil haché et continuez la cuisson quelques minutes.
4/ Préparez la polenta en utilisant 1 litre d’eau salée ou mieux du bouillon de légumes.
5/ Versez la polenta dans un plat, la recouvrir de champignons et saupoudrez de fromage râpé.
Savourez aussitôt ????
La cuisine ukrainienne a parcouru un chemin long et intéressant allant des plats simples aux plats complexes, qui ont des façons de cuisiner très intéressantes. Se développant progressivement, étant à proximité d’autres nations et avec leurs goûts culinaires, les Ukrainiens ont créé leur propre ensemble unique de produits et de méthodes de préparation.
La plupart des repas délicieux sont dérivés de céréales cultivées sur place et de légumes copieux. L’Ukraine est souvent qualifiée de « grenier à blé de l’Europe ». La majorité de la cuisine en Ukraine descend des plats paysans médiévaux basés sur des ressources céréalières abondantes telles que le seigle ainsi que des légumes de base tels que la pomme de terre, les choux, les champignons et la betterave. La cuisine ukrainienne locale intègre des techniques slaves traditionnelles ainsi que d’autres techniques européennes, c’est le résultat d’années de juridiction et d’influence étrangères.
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Ukrainian national kitchen. Carpathian banosh with pork and brynza
Banosh is one of the most popular traditional Hutsul dishes in Ukraine
Ingredients:
- milk 250 ml
- salt
- corn grits (flour) - 80g
- pork
- brynza ( salty cheese)
Serve warm and enjoy your meal!