Smachnoho!: Anastasia cooks Ukrainian Galushki

Today there is something from the Poltava region, it is Anastasia's homeland.

Smachnoho!: Anastasia cooks Ukrainian Galushki

Today there is something from the Poltava region, it is Anastasia's homeland. She often worries about her local family, so today she uses a recipe that gives her a warm feeling, not only in her stomach but also in her heart.

My grandmother used to make galushki exactly like this, based on a traditional recipe from the Ukrainian Poltava region. This is my home, that's where I come from and that's where I want to go again. We love the dish galushki, like almost everything I cook it can be prepared in many ways. Every housewife in the area has her own signature recipe, which has sometimes been passed down for generations.

But most importantly, at the end of summer there is a special holiday in the region, it is actually called the "Galushki Day". All restaurants prepare their own galushki and give away the food for a symbolic price, so even those who cannot otherwise afford to eat out can eat galushki. The whole event will largely take place in the historical city center - in the future in what is left of it. This holiday isn't just about food - it's a Ukrainian tradition. I got my recipe from my mom - everyone in our family loves it.

Preparation1. Add salt and soda to the kefir, and then carefully add the flour, gently knead the resulting mass into a soft dough.

2. Then roll out the dough in a diameter of about 1 cm and moisten it with the softened butter. Then twist a roll and cut into pieces 4-5 cm long. Let the galushki dough stand and pull under a clean towel. It is best to cover so that the dough cannot unfold too much.

3. Now we prepare the base of our dish: It is best to use a deep pan or a copper pot. In any case, the pan should have a thick bottom. If you want to make your galushki with minced meat, now fry it in a pan with a little oil. Add the finely chopped onion and the sliced ​​carrot(s). When the onion and carrot are well sautéed, fill the pan with the diced carrots. Top up with water so that the potatoes are half covered. Add herbs of your choice and stir gently.

4. Place the small rolls of dough at a certain distance from each other on top of the potato cubes. Then cover the pot or kettle and simmer over low heat until the potatoes are tender.

5. Our galushki are ready. Now just garnish and if you like, you can pour some sour cream (or sour cream) over the dish, it's very refreshing.

Smachnoho - guten Appetit!

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