HISTORY AND FOOD

The earliest known farmers in the Ukraine were the Trypillians (4500–2000 B.C. ). The territory of the Ukraine had rich soil and a favorable climate perfect for cultivating crops. The Trypillians grew barley, millet, rye, and wheat. They also herded sheep, pigs, and cattle. Wheat was plentiful, and soon trading routes were established along Ukraine's Black Sea coast to market the grain. The Ukraine territory became the crossing road connecting Arabia, Europe, and Asia.

Life depended on the activities of cultivating soil for crops. In pre-Christian times, holidays were celebrated during times of transition from one type of agricultural activity to another. These seasonal festivities were later incorporated into Christian holidays, such as Christmas and Easter.

Over time, Ukraine fell under the power of many different countries, including Poland, Austria, and Russia. Despite being under Russian domination for almost 200 years, (gaining independence only in 1991), Ukrainians proudly kept their native traditions, customs, and cuisine.

Kovbasa (sausage) and sauerkraut have Polish origins. Varnyky (dumplings) and holubtsi (stuffed cabbage) were originally imported from Turkey. Strudels, breaded meats, and desserts, such as cheesecake and tarts, were carried over from Austro-Hungarian times. Although Ukrainian dishes have origins from different countries, how they are prepared are uniquely Ukrainian.

Potato Varenyky (Potato Dumplings)

Ingredients

• 2 cups flour
• 1 egg
• 1 teaspoon salt
• 3½ cups instant mashed potatoes, prepared
• ¾ cup cheddar or processed cheese, shredded
• Salt and pepper, to taste

Procedure

1. To make filling: prepare instant potatoes according to package directions.
2. In a mixing bowl, add cheese and mix well. Set aside.
3. In a large mixing bowl, combine flour, egg, and salt.
4. Mix in a little water at a time until dough is stiff.
5. Roll out dough on floured surface, about ¼-inch thick.
6. Using the rim of a glass or cookie cutter, cut out circles of dough.
7. Fill each circle of dough with about 1 Tablespoon of the potato-cheese mixture. Fold over and seal edges.
8. To cook, bring a large pot of water to a boil and drop in the varenyky one at a time. They are done when they float to the top.

Serves 4 to 6.

Date: 2015-01-11; view: 1179