Not only Kyiv-style cutlet: our favorite dishes associated with Kyiv

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Recipes of dishes that we associate with Kyiv/Collage of Radio MAXIMUM

Kyiv is a city with a rich cultural heritage, which includes not only historical monuments and architectural masterpieces, but also a unique culinary tradition. The deliciousness and variety of dishes associated with Kyiv have become an integral part of its image.

From classic dishes that convey the spirit of the ancient city to sophisticated desserts – every dish associated with Kyiv carries a piece of its history and spirit. Let's consider some of the most famous and favorite dishes that we associate with the capital.

Kiev style cutlet

Kiev cutlet is a popular dish of Ukrainian cuisine, known for its crispy breading and delicate filling. It is the highlight of the capital's cuisine. Its specialty is the filling of butter, which melts when fried, giving the cutlet a special taste and juiciness.

Kiev-style cutlets are served hot, most often with a side dish of mashed potatoes or vegetables. When the cutlet is cut, aromatic butter flows inside, creating a unique taste.

Ingredients:

• Chicken fillet – 4 pieces;

< li>Butter – 120 grams;

• Parsley – 1 bunch;
• Garlic – 2 cloves;
• Dijon mustard – 1 teaspoon;
• Flour – 60 grams;
• Eggs – 1 piece;
• Milk – 1 tablespoon;
• Breadcrumbs – 100 grams;
• Oil – 200 grams;
• Salt and pepper to taste.

Method of preparation:

1. First, prepare the chicken fillet. Trim the mini fillet from most of the breast and set aside. Cut the breast so that it can be opened with a book. Carefully beat the fillet with a hammer or rolling pin, trying to avoid creating holes in the meat. Repeat the process with the mini fillet.
2. Prepare the herb oil. Chop parsley and garlic, mix them with salt, pepper, mustard and softened butter. Divide this mixture into four equal parts. Put the formed dumplings in the refrigerator so that the butter hardens again.
3. Now we roll out each fillet and place in the center a knell made of an oil-herb mixture. The fillet should be carefully wrapped like a cigar. Each piece of cutlet should be dipped in flour and sent to the freezer for a few minutes.
4. Meanwhile, mix the egg with milk. Dip the cooled meatballs into this mixture. After that, carefully cover each cutlet with breadcrumbs and send the blanks to the refrigerator for 30 minutes.
5. Heat the vegetable oil in a deep pan. Fry the patties on each side for 2-3 minutes, until a golden crust forms.
6. After that, place the patties on a baking sheet and finish cooking in the oven for 12-14 minutes at a temperature of 180 degrees.

Kyiv pastry

Kyiv Perepichka is a popular Ukrainian street dish. We are talking about a sausage fried in batter. The dish is known for its special taste and texture, as well as the fact that it has been sold on the streets of Kyiv for several decades. Kyiv pastry has its permanent supporters and is a kind of symbol of the capital of Ukraine.

Ingredients:

• Warm water – 350 milliliters;

< li>Sugar – 2 tablespoons;

• Dry yeast – 10 grams;
• Flour – half a kilogram;
• Salt – 1 tablespoon;
• Sausage;
• Vegetable oil for frying.

Method of preparation:

• Dissolve sugar and yeast in warm water. Leave the mixture for 15-20 minutes so that the yeast starts to “work”. Sift the flour and add it to the rest of the ingredients together with salt. Make a dough and leave the dough for 1 hour in a warm place.
• After that, knead the dough and form several rectangles from it – as many as you bought sausages. Place the sausage on a layer of dough and fasten the edges like dumplings.
• Pour the oil into a deep pan, heat it to 180°C. Fry the semi-finished products in an improvised fryer for 1-2 minutes on each side – the pastry should be a beautiful golden color.
• Wait for the delicacy to cool a little and enjoy it!

Borsch with carp

In his “Diary” Taras Shevchenko often mentions the borsch that his friends in Kyiv prepared. This borscht had a special composition: it contained dried carp, fresh cabbage and many different seasonings. The poet loved this borscht so much that every time he visited Kyiv, he asked to cook exactly the same one according to this recipe.

Ingredients:

• 2 liters of water (+ 150 milliliters for vegetables)
• 6 small carp
• 1 large beet
• 1 medium onion
• 4 medium potatoes
• 1 medium carrot
• 200 milliliters of homemade tomato juice
• 200 grams of fresh cabbage
• 1 tablespoon of sunflower oil
• 2 bay leaves
• 3 peas of allspice< /li>
• 1 tablespoon of flour
• 3 tablespoons of sunflower oil
• salt and pepper to taste

Method of preparation:

1. Clean the fish from scales and entrails. Wash under running water and dry. I used 6 small crucians.
2. Salt the fish on both sides and bread in flour, I used about 1 tablespoon of flour.
3. Heat a pan with 2 tablespoons of oil and fry the carp well on both sides until golden brown. Transfer to paper towels to absorb excess oil.
4. Peel 1 large beet, 1 medium onion, 4 medium potatoes, and 1 medium carrot. Cut the onion into cubes, and grate the carrots and beets.
5. Fry the onion in a deep pan with 1 tablespoon of oil until soft. Add carrots and beets, pour 200 ml of homemade tomato juice and simmer everything together for a few minutes. Then add 150 milliliters of water, bring to a boil and simmer over low heat for 10 minutes. Meanwhile, cut the peeled potatoes into small cubes, put them in a saucepan and pour 2 liters of water. Cook on medium heat with a pinch of salt for 20 minutes.
6. Grate 200 grams of fresh cabbage, add to the pan and cook for another 10 minutes.
7. Then add the vegetables from the pan to the pan, 2 bay leaves, 3 peas of allspice, salt and pepper to taste. Leave on low heat for 5 minutes.
8. Add fried carp to the borscht and boil everything together for a few minutes. Serve borscht with crucian carp on a plate.

General lard

General lard is a traditional Ukrainian dish known for its special taste and unique aroma. This lard is made according to a special recipe invented in conditions of limited resources during military campaigns. General lard consists of several layers of lard seasoned with various herbs and spices, which give it an exquisite taste.

Ingredients:

• 1 kilogram of lard;
• 60-70 grams of strong mustard;
• ground black and fragrant pepper;
• 40 – 50 grams of garlic;
• 5 – 6 bay leaves;
• salt;
• ground smoked paprika;
• a few drops of soy sauce.

Preparation:

1. Usually lard is sold already salted, so we recommend soaking it in water with salt (25 grams of salt per 1 liter of water) 4 – 6 hours.
2. Remove the lard from the water and dry it with a towel.
3. Grab the lard with strong mustard, ground pepper and grated garlic. Add ground paprika and soy sauce.
4. Fold the lard in half with the skin on the outside, and put a bay leaf inside and let it marinate for 4-6 hours.
5. We wrap this lard in foil and send it to the oven heated to 190 degrees for 40 minutes.
6. After 40 minutes, unfold the foil and see if the skin has browned. If it is not yet baked enough, I leave the lard to brown for another 10-12 minutes at a temperature of 200 degrees.
7. Take it out and you can eat it still hot with black bread and horseradish.

Kyiv cake

Kyiv cake has become not only a symbol of the city of Kyiv, but also a popular delicacy throughout Ukraine. Its exquisite taste and elegant appearance make it an ideal choice for special occasions and festive events.

Ingredients for cakes:

• Sugar – 350 grams;
• Egg whites – 8 pieces;
• Wheat flour – 70 grams;
• Nuts (cashews, hazelnuts, peanuts or almonds) – 220 grams;< /li>
• Vanilla sugar – 20 grams.

Ingredients for cream:

• Sugar – 200 grams;< /li>
• Butter – 350 grams;
• Egg yolks – 8 pieces;
• Milk – 250 grams;
• Vanilla sugar – 10 grams;
• Cocoa – 12 grams;
• Cognac (optional) – 1 tablespoon.

Method of preparation:

< li>Separate the eggs into whites and yolks. The whites will go into the cake, and the yolks into the cream. To accurately repeat Kyiv cake at home, leaven egg whites. To do this, you need to leave them at room temperature for 12-20 hours. You can also make a dessert from fresh proteins – the difference in taste is almost not noticeable.
1. First, prepare the cake batter. Line two round baking pans with parchment and grease with oil. After kneading, it must be baked immediately, as it is not intended for storage. Grind nuts, mix with sugar, vanilla sugar and flour. Beat the egg whites until stiff peaks, first on medium, then on high speed of the mixer.
2. Carefully mix the nut mixture into the beaten egg whites and mix until smooth. Then quickly, until the mass has settled, transfer it to baking forms. Bake the cakes in an oven heated to 150° for about 1.5 hours. Ready cakes must be completely dry.
3. For the cream, mix egg yolks, sugar and vanilla sugar. Mix until smooth and pour in the milk. Put the mass on medium heat and cook until it thickens (about 10 minutes). Do not let the mass boil – when the first bubbles appear, immediately turn off the heat. Cool the finished mixture to room temperature and mix with softened butter. If desired, add cognac.
4. From the total mass of cream, separate about 6 tablespoons and mix with cocoa powder. This dark cream will be used for greasing cakes.
5. Assemble the cake – put the first cake on a plate, spread cream, then the second cake and cream again. Decorate the top and sides of the cake with dark cream. If desired, the edges of the dessert can be sprinkled with chopped nuts. Decorate the ready-made Kyiv cake to taste with candied fruit or leftover cream.

Dry jam

Kyiv dry jam (or dried Kyiv fruits) is a traditional Ukrainian confectionery dish that looks like a fruit or a berry dessert, usually made from apples, cherries, apricots, plums, pears, and other fruits that are in a state of jam, but in the process of cooking, the water evaporates to dryness.

Ingredients:

• 1 kilogram of cherries
• 500 grams of sugar (+ 400 grams for sprinkling)
• 40 grams of cinnamon for sprinkles

Method of preparation:

1. Peel 1 kilogram of cherries from pits. Transfer to a pan, pour 500 grams of sugar and cook on a low heat for 30 minutes after boiling, without closing the lid and stirring occasionally.
2. Remove the pan from the heat. Set a sieve over a large bowl and drain the cherries. Leave them in a sieve for 30 minutes so that the liquid drains and they cool down.
3. Pour 400 grams of sugar into a plate, add 40 grams of cinnamon and mix well.
4. In the resulting mixture, put 2 – 3 berries with a spoon and roll them evenly.
5. After that, transfer them to a baking sheet lined with parchment in one layer. Repeat the operation until you collapse all the berries. To dry this amount, you will need two standard trays.
6. Put the tray with berries in a cold oven and turn on the heat to 60 degrees. During drying, the oven door should be slightly open so that moisture escapes and does not condense inside. It dries the berries for 6 hours. You can also use a dehydrator. Transfer the finished jam to dry jars and store at room temperature for 1 month.