Eight delicious, rich and nourishing recipes from Ukraine and beyond | Life and style | The Guardian
Olia Hercules. Her favourite childhood dishes from Ukraine.
Stock is very important here, and the meat should be well marbled, or it will never become meltingly soft.
Serves 4
beetroot 200g, peeled and cut into matchsticks
potatoes 200g, peeled and chopped
sunflower oil 2 tbsp
onion 1, finely chopped
carrot 1, peeled and roughly grated
red pepper 1, cored, deseeded, chopped
tomato puree 1 tbsp
beef tomato 1 (skin discarded), roughly grated
white cabbage ½ small, shredded
red kidney beans 400g tin, drained and rinsed
For the stock
oxtail or fatty beef short ribs 500g
onion 1, peeled but kept whole
bay leaf 1
cold water 2.5 litres
To serve
soured cream 100ml
dill ½ bunch, chopped
To make the stock, simply place the meat, whole onion, bay leaf and water in a large saucepan.
Season the water lightly and cook over a low heat for 1 hour.
Skim off the scum with a spoon from time to time.
Remove the onion and bay leaf then add the beetroot and potatoes to the stock, season well with salt and pepper and cook over a low heat for 30 minutes.
Meanwhile, heat the sunflower oil in a frying pan.
Add the onion and carrot and cook over a medium heat, stirring, for about 5-7 minutes until the carrot is meltingly soft and is about to start caramelising.
Add the red pepper and tomato purée to the onion and carrot and cook it out for 2 minutes, then add the grated fresh tomato, stir and reduce slightly before adding all of this to the broth.
Finally, add the shredded cabbage and beans to the broth and cook for about 7 minutes until cooked through.
Serve with a dollop of soured cream and chopped dill.
Olia Hercules. Her favourite childhood dishes from Ukraine.
Stock is very important here, and the meat should be well marbled, or it will never become meltingly soft.
Serves 4
beetroot 200g, peeled and cut into matchsticks
potatoes 200g, peeled and chopped
sunflower oil 2 tbsp
onion 1, finely chopped
carrot 1, peeled and roughly grated
red pepper 1, cored, deseeded, chopped
tomato puree 1 tbsp
beef tomato 1 (skin discarded), roughly grated
white cabbage ½ small, shredded
red kidney beans 400g tin, drained and rinsed
For the stock
oxtail or fatty beef short ribs 500g
onion 1, peeled but kept whole
bay leaf 1
cold water 2.5 litres
To serve
soured cream 100ml
dill ½ bunch, chopped
To make the stock, simply place the meat, whole onion, bay leaf and water in a large saucepan.
Season the water lightly and cook over a low heat for 1 hour.
Skim off the scum with a spoon from time to time.
Remove the onion and bay leaf then add the beetroot and potatoes to the stock, season well with salt and pepper and cook over a low heat for 30 minutes.
Meanwhile, heat the sunflower oil in a frying pan.
Add the onion and carrot and cook over a medium heat, stirring, for about 5-7 minutes until the carrot is meltingly soft and is about to start caramelising.
Add the red pepper and tomato purée to the onion and carrot and cook it out for 2 minutes, then add the grated fresh tomato, stir and reduce slightly before adding all of this to the broth.
Finally, add the shredded cabbage and beans to the broth and cook for about 7 minutes until cooked through.
Serve with a dollop of soured cream and chopped dill.
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