4 traditional recipes shared by Ukrainians and Russians

Amelie Hillaire

Saturday, March 12, 2022

updated Wednesday, March 16, 2022

Biscuit or Ukrainian apple pie: ingredients

Chris Kirkham
- 5 eggs
- 200 g powdered sugar
- 200 g plain flour
- 1 teaspoon cinnamon
- 4 green apples, cored and thinly sliced
- Powdered sugar for serving
Biscuit or Ukrainian apple pie: stages of implementation

Preheat oven to 180C

Grease a 22 cm mold with a removable bottom with butter.

Beat eggs and sugar until very fluffy. There is no baking powder in this cake, so the amount of air you blow into it is critical.

Gently stir in flour and cinnamon.
Place the apples in the bottom of a cake pan and pour in the cake batter. Bake for 35 minutes or until a knife inserted into the cake comes out clean.

Sprinkle with a little powdered sugar and serve.

Recipe Olya Hercules in the book “Mamushka: recipes from Ukraine and beyond.”
Pancakes or potato pancakes: ingredients for 2 pancakes

Nutrition_by_annabelle on Instagram
- 2 large potatoes
- 1 white onion
- 2 tablespoons gluten-free (or regular) flour
- 1 egg
- 1/2 teaspoon baking soda
- Sea salt
- Handful of chopped parsley
Deruny or potato pancakes: cooking steps

Coarsely grate the potatoes and onions in a food processor or by hand and drain in a colander. Whisk the egg in a large bowl with the flour and baking soda, then add the potatoes/onions and parsley. Season. Heat up a large skillet with a good amount of olive oil. Form two patties and place them in the pan. Consider spreading them out. Cook for 4 minutes on each side until they are crispy and cooked through. It is traditionally served with fresh cream, but you can also make a mixture of Greek yogurt with lemon zest, lemon zest, salt and lots of parsley. Serve with cabbage and cucumber salad.
Ukrainian garlic bread: ingredients

Chris Kirkham
- 15 g fresh yeast or 7 g active dry yeast
- 1 teaspoon powdered sugar
- 225 milliliters warm water
- 400 grams white flour, plus more for dusting
- 8 grams fine sea salt
- 3 tablespoons sunflower oil, plus extra for greasing
- 20g raw (new) or regular minced garlic
- ½ bunch fresh parsley, finely chopped
- 1 beaten duck (or chicken) egg for glaze
Ukrainian garlic bread (pampushki): cooking steps

First, make a “biscuit”, which is a type of sourdough. Start by dissolving the yeast and sugar in measured water (make sure the water is not too hot or you will kill the yeast). Add 200 g flour and mix thoroughly. Cover with cling film and leave to rise in the refrigerator overnight. The next morning, add the rest of the flour and fine sea salt and knead the dough on a well-floured work surface until it is smooth and comes out easily from your hands. Divide the dough into 8 portions and shape into round buns. Place them side by side in a greased round baking dish or 24 cm round pan, cover and let them rise again, this time in a warm place, until they have doubled in size. They will come together like hot buns. Meanwhile, preheat oven to 220°C/425°F/mark 7. To make butter for greasing, simply toss minced garlic with a small pinch of sea salt and parsley into the butter, then let steep. When pampushki are puffy and cooked, brush generously with beaten egg to coat them with glaze and bake for 20-25 minutes or until golden and shiny. Take them out and brush with garlic oil. Serve immediately. Recipe Olya Hercules in the book “Mamushka: recipes from Ukraine and beyond.”
Eastern European manti with pork: ingredients

Joe Woodhouse

For 20 ravioli

For test:
- 1 large egg, lightly beaten
- 150ml water
- 300-350 grams of flour (plus some for dusting)
Filling:
- 250 grams boneless pork belly or shoulder
- 150 grams onion, peeled and finely chopped
- 50 grams of butter
- a good pinch of fine sea salt
Finish:
- 150 grams of butter
- 3 shallots, peeled
- a handful of salted flour
- 200ml vegetable oil (for frying)
Manti (ravioli) with pork from Eastern Europe: cooking steps

Start with a test. Mix the egg and water in a bowl, then gradually add the flour and mix well; if the dough is too soft, add a little flour when kneading. Knead the dough on a well-floured work surface until it is no longer sticky to your hands. You are looking for a firm and elastic dough. Wrap it in cling film and refrigerate for thirty minutes to loosen the gluten.

For the garnish, cut the pork into thin strips and then cut by hand as finely as possible. Mix meat with diced onion. Salt well and mix well with your hands.

Divide the dough into two parts and roll each into a sausage shape. Then cut each pudding into 10 pieces of 25 grams.

Roll each part into about 12 cm circle. Place 1 tablespoon of meat in the center of each circle and a very small piece of butter on top of the filling. Lift the two opposite ends of the circle and glue them tightly over the meat. Do the same with the other two edges, creating an X shape with edges. Now connect the “ears” by clicking on the corners, turning the X shape into an infinity symbol.

Lightly oil the steamer with vegetable oil and place the praying mantis in it. Steam them vigorously for twenty minutes or until the filling is cooked inside.

Serve with a little melted butter and plenty of pepper, or if you have time to get creative, make brown butter and fried shallots as follows.

Add 150 grams of butter to a light-colored saucepan and cook over low heat until it begins to sizzle and foam. When it turns golden and smells of nuts, take it off the heat and transfer it to a bowl to cool slightly. Slice the shallots into thin rings and cover a large plate with paper towels. Heat oil in a large deep skillet. Mix the chopped shallot with the flour and place it in the hot oil. Fry until golden but not brown (they become tart in taste if they get too dark). Place on paper towel and season with salt to taste. Serve the manti with brown butter drizzled on top and crunchy shallots as a side dish.

The recipe is published on Olya Hercules’ blog.

To bring financial aid Ukrainian families and children, people have launched a pretty special fundraiser. Here sharing is in the spotlight as people are encouraged to add photos of Ukrainian recipes in networks with the hashtag #CookForUkraine. All proceeds will be donated to UNICEF. Here are a few. A glimpse into the rich culture of this endangered Eastern European nation.

Ukraine: Fundraising Recipes for UNICEF

Since February 23, 2022, Ukraine has been under Russian occupation. Vladimir Putin is leading a “special operation” as Ukrainians live in fear and chaos. If representatives of many countries control the geopolitical stakes, the rest of the world does not remain indifferent to the pain of the inhabitants. Many associations, individuals and private organizations are trying to quickly raise funds for financial or material assistance. This is the case of a collective of people who decided to raise funds to donate to UNICEF in the United Kingdom through #CookForUkraine.

Target ? Cover everything that happens in this conflict and bring help to the country of Vladimir Zelensky. Joining the movement is very simple, just cook a Ukrainian dish, post it online and invite friends, family and subscribers to make a donation on the campaign’s official page. Result: They were joined by top chefs, celebrities and many netizens who shared dozens of traditional recipes to pay tribute to the country. Discover our favorites on this slide.

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Amelie Hillaire

An energetic journalist with women’s topics at her heart, Amélie lends her pen to several sections of Marie-France. Health, beauty, how-to’s and news… she identifies and tackles the topics that are driving the internet crazy.

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Marie France, women’s magazine

Ukraine: Fundraising Recipes for UNICEF

Amelie Hillaire

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