Ukraine
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Ukraine is a country located in Eastern Europe with a long and rich history dating back 5000 BCE. Ukrainian culture has been influenced by its location between Europe and the Middle East. One iconic part of Ukrainian culture is borscht, a hearty beet soup that was traditionally made by families on their one day off per week from farming. To make authentic borscht, ingredients like beef, beans, beets, cabbage, carrots, onions and parsley are slowly cooked together for hours to develop maximum flavor before being finished with garlic and dill. Borscht remains an important part of Ukrainian cultural identity and cuisine today.
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This recipe contains instructions for making potato pancakes and goulash. For the pancakes, potatoes, onion and flour are grated and mixed with egg, then pan-fried. The goulash is made by pan-frying beef, peppers, onions, mushrooms and carrot, then simmering in a tomato paste and spice broth until tender. Both dishes are served together for a Hungarian-inspired meal.Sarmale
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- The document provides a recipe for sarmale (stuffed cabbage rolls) with minced pork and beef in sour cabbage leaves.
- The ingredients include minced pork, minced beef, rice, tomato broth, onions, peppers, bay leaves, thyme, and smoked bacon.
- The meat and rice filling is prepared and stuffed into sour cabbage leaves. The stuffed leaves are layered in a pan with broth and smoked meat. Water is added to steam the sarmale for 40 minutes then simmer for an additional hour until the cabbage is tender.Romanian food
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This document summarizes several traditional Romanian recipes:
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2) Ciorba de perisoare - a sour meatball soup made with ground meat and beef meatballs, vegetables, tomato paste and vinegar.
3) Cozonac - a traditional Romanian panettone-like dessert for Christmas, filled with walnut or raisin filling and requiring hours of preparation of the yeast dough.Christmas dishes
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This document provides recipes for traditional Polish Christmas Eve dishes. The dinner starts with barszcz, a beetroot soup served with mushroom-filled dumplings called uszka. Other dishes included are mushroom soup, carp (the traditional Christmas fish), "Greek style" fish, pierogi stuffed with sauerkraut and mushrooms, and kompot z suszu, a juice made from dried fruit. The meal consists of 12 courses and is an important annual celebration reserved for close family, with traditions dating back centuries and incorporating both pagan and Christian elements. Preparing the traditional recipes takes time but results in flavors considered better than store-bought alternatives.Poland-Treasure 4
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This document provides information about traditional Polish meals and folk culture. It describes recipes for several classic Polish dishes like breaded pork cutlets, vegetable salad, herring salad, sour rye soup, hunter's stew, cabbage rolls, and drop scones. It also profiles traditional Polish regional folk costumes from areas like Kashubia, Kujawy, Kurpie, Wielkopolska, owicz, Silesia, Krak坦w, Lublin, and the Highlands. Finally, it lists some examples of Polish national dances, folk art forms, and decorated Easter eggs.PL-Treasure 4
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This document provides information about traditional Polish meals and folk culture. It describes recipes for several classic Polish dishes like breaded pork cutlets, vegetable salad, herring salad, sour rye soup, hunter's stew, cabbage rolls, and drop scones. It also profiles traditional Polish regional folk costumes from areas like Kashubia, Kujawy, Kurpie, Wielkopolska, owicz, Silesia, Krak坦w, Lublin, and the Highlands. Finally, it lists some examples of Polish national dances, folk art forms, and decorated Easter eggs.
plakat.pdf
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This document provides recipes for several Polish soups and dishes. It includes recipes for chicken soup, bigos (hunter's stew), liver with apple and onion, sauerkraut pierogi, and Polish "schabowy" (pork chops). The chicken soup recipe calls for boiling chicken, vegetables, herbs and pasta in water for an hour. The bigos recipe combines cabbage, sauerkraut, meat and mushrooms in a stew that improves after two days.5 Estonian recipes
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This document provides recipes for 5 traditional Estonian dishes:
1. Pink potato salad (Rosolje) which contains beets, potatoes, carrots, herring, pickles, apples, and pork mixed with a sour cream dressing.
2. Head cheese (S端lt) made from simmered pork or beef bones and seasoned with spices.
3. Sauerkraut soup (Hapukapsasupp) containing sauerkraut, pork, carrots, sugar, and potatoes.
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5. Mashed potatoesBoutelle Family Recipes
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The document provides recipes from Annie and Will, including soups, sauces, main dishes, vegetables, salads, and desserts. It begins with several classic soup recipes from Annie like carrot soup, turnip soup, and beetroot soup. It then provides recipes for sauces like spaghetti sauce, vodka sauce, and cheese sauce. The main dishes section shares recipes for dishes like spaghetti with meatballs, spinach lasagna, and chicken cacciatore. The document aims to share home cooking recipes from the farm.Cookery book 
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This document provides a recipe for borshch, a Ukrainian beet soup, in two parts. The first part lists ingredients for making a beef and vegetable broth including water, beef, bones, onions, carrots, salt, and black peppers. The second part lists additional ingredients for the borshch itself including beans, bay leaves, onions, carrots, beets, tomato paste, tomatoes, oil, potatoes, cabbage, sugar, salt, garlic, and parsley. Directions are provided for making the broth, preparing the vegetables, and combining everything to make the final soup.French seafood recipes
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The document provides a recipe for brandade, a classic French dish made from salt cod, mashed potatoes, olive oil, garlic, and cream. It involves soaking the salt cod for 3 days, simmering it and making a garlic cream, and then mixing everything together with mashed potatoes and olive oil. The finished brandade is a light and fluffy mixture that can be served as a spread, dip, or side dish.Recently uploaded (20)
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Ukraine
- 1. UkraineStephBaronette, Jamie Kennedy, Alex Sein, and Courtney Smith
- 2. Contents of this presentation Where is Ukraine?History of the Country Culture of the Ukrainian PeopleHistory of BorschtBorscht and how to make it
- 3. Where is UkraineLatitude and Longitiude- 49 00 N, 32 00 EOverall Size- 603,550 sq kmLand:油579,330 sq kmWater:油24,220 sq km
- 4. History of UkraineThe history of Ukrainian culture goes back to 5000 BCE it is one of the most prominent cultures in the east Slavic countriesAs of December 1st 1991 it became an independent countryUkraine, to date, is the only country to successfully go through a peaceful revolution known as the Orange Revolution
- 5. Culture of the Ukrainian PeopleSince Ukraine borders Europe and Middle East the countrys culture is somewhat divided with the eastern half of Ukraine being more traditional and the western half being more modern.Not a lot of people know that the Eastern Egg has its origins from Ukraine.The eggs were decorated with wax to create patterns and then dye was applied to add in the bright and beautiful colours we are so familiar with seeing
- 6. Bout BorschtUkraine was an agricultural and feudal society with most of the population living in villages consisting of farm fields. An average family of 15- 20 people would farm their section of the fields and was fed off that land with a schedule of 6 working days and one day off The one day off the matriarch would have collected the leftovers from the week and made a big bowl of Borscht.
- 7. Borscht Borscht Recipe. Ingredients1.5 - 2 pounds of beef with bone0.5 cup dry beans1 medium beet root0.5 medium cabbage5 medium potatoes3 medium carrots2 medium onions2 medium parsley roots2-3 bay leaves2-3 table spoons tomato paste2 green peppers5-6 black peppercorns1 medium garlic0.25 lb salted salo (pig fat)salt
- 8. How to make borschtSoak dry beans for 2-3 hours.Cut the meat on pieces (they have to stick out your soup bowl while you eat borscht), place them in a pot filled with the cold water. Bring to a boil, skim off any fat on the surface. In 30 minutes add soaked beans, cover and cook for about 1 hour.While meat is cooking, chop the beet as thin as you can, put it in a frying pan, add sunflower or vegetable oil, and fry until soft (don't make it too soft!). You can add 1 tea spoon of vinegar to save beet color.Chop cabbage (try to make the slices thinner!), peel and chop potatoes. Leave them along for now.Chop 3 carrots, 2 onions, 2 parsley roots, fry them until the onion is going golden.Now the fun part of borscht recipe. Let's put all together to make a master piece. Wait, wait! One step at a time. When the meat is ready, add some salt, 2-3 bay leaves, peppercorns, potatoes.In 5-10 minutes add fried carrots, onions, parsley roots, and beets. Add chopped cabbage. Slow cook about 10 minutes.Add 2-3 table spoons of tomato paste, wait until it boils. Add a little bit sugar if it is too sour for you. Turn off the stove. No, borscht is not ready yet.Cut salted salo into the tiny cubes. (Don't worry! You will never see salo in your borscht if you do it proper.) Chop 0.5 head of garlic and the dill. Grind them together in a deep bowl with a wooden spoon. Throw it in cooked borscht. Wait for 10-15 minutes more even if you can't because of all those smells. Enjoy!