Welcome travelers and foodie lovers to this week’s The Traveling Foody Blog. In lieu of the UEFA EURO 2012 finals this Sunday in Kyiv, Ukraine; I would like to explore the Ukraine. First off, I must say that the people of Ukraine are intelligent, beautiful, and innovative and have been very gracious in hosting the UEFA Euro. Kyiv is centrally located in the northern part of the country. Early travelers passed through the city on their travels between Constantinople and the Scandinavian countries. Not only is Kyiv the capital but it is the largest city in the Ukraine. The country is well known for its history, higher educational institutions and high tech outsourcing industries.
Although the traveler might not find any street food in the city, the historic landmarks and amazing scenery declare that Kyiv is not a city that will let The Traveling Foody down. The Ukraine and its culture have thousands of years experience with preparing treats that keep the belly satisfied. A couple of my favorites are Pirozhkis and Borscht. I would like to leave you with a Cabbage Pirozhki and a Borscht dish recipe. Both recipes and information are available in my publication of Around the World in 80 Recipes @ http://thetravelingfoody.com/#
I hope that all of you have enjoyed traveling with us and enjoy the game on Sunday.
Ingredients for dough
- 2½ cups sifted flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- ½ cup vegetable shortening
- 2 Tablespoons butter
- 1 egg
- Ice water
Ingredients for filling
- 5 cups chopped cabbage (2 small heads of cabbage)
- 2 Tablespoons salt
- 4 cups boiling water
- 2 chopped onions
- 4 Tablespoons butter
- 1 Tablespoon dill or parsley, minced
- 2 hard-boiled eggs
Dough: Sift dry ingredients together. Add shortening and butter into dry mixture, mixing with a fork until the mixture looks like oatmeal. Beat the egg slightly in a measuring cup and add enough ice water to make ½ cup. Pour egg and water into the flour mixture and mix well. Roll out the dough on a board or countertop dusted with flour. Take egg sized balls of dough, flatten, and roll out. Repeat with remaining dough.
Make filling: Remove outer leaves from 2 heads of cabbage, and finely chop the cabbage leaves. Mix cabbage with salt in a bowl and let stand for 15 minutes. Pour the cabbage into a colander in the sink and drain. Heat 4 cups of water to boiling and carefully pour boiling water over the cabbage in the colander. Melt the butter in a large skillet and add the chopped onion. Sauté until softened (about 5 minutes). Add the drained cabbage to the skillet and continue cooking, stirring frequently with a wooden spoon, until the cabbage is soft. Remove the shells from the hard-boiled eggs and chop the eggs. Add dill or parsley and chopped eggs to the cooked cabbage and cook for 2 or 3 minutes longer. Remove from heat. Preheat oven to 375°F. Fill each pirozhki with about 1½ Tablespoons of the cabbage mixture. Pinch edges together and place on a greased cookie sheet. Bake the pirozhkis for about 15 minutes.
- 1 lb beef (with or without bones)
- 1 lb red beets (3 average ones)
- ½ lb shredded cabbage
- 4 small potatoes
- 1 carrot
- 1 onion
- 3 Tablespoons tomato paste
- 1 teaspoon vinegar
- 5 cloves garlic (grated)
- salt and pepper to taste
- parsley, dill and spring onions
Put beef into a large saucepan and cover with cold water. Bring to a boil; reduce heat. Remove the grease and froth from the broth surface with a spoon. Add one onion. Cook at low heat for 1-2 hours.
Melt 1 Tablespoon margarine in a saucepan. Cut red beets into thin sticks and add them into the cooking pot. Add tomato paste or sliced tomatoes. Simmer at low heat for 1 hour. If there is not enough liquid, add some broth. Add vinegar.
Melt 1 Tablespoon butter in a frying pan. Add chopped onions and carrots cut into thin sticks. Cover and sauté for 15 minutes, stirring occasionally. Heat broth to boiling. Add chopped cabbage and potatoes cut into bars. Cook for 5 minutes. Add sauté and cook another 10 minutes. Add simmered red beets. Cook another 5 minutes. Add salt, black pepper and garlic.
-Damien – The Traveling Foody