This recipe isn’t a traditional Ukrainian-Canadian recipe. But, it’s all beets so you’re most of the way there. I’ve combined red and golden / yellow beets here but either kinds work. If you’re using both, keep them separated while marinating in the sauce – because red beets make everything red.
These beets can be made a day ahead. With some time overnight in the fridge, they become even more flavourful. A great make-ahead side dish for Easter. Continue reading “Instant Pot Beets with herb pesto”
Ukrainian food at Easter is just a polar opposite of the Sviatia vecheria – Christmas Eve menu. Christmas Eve is about meatless and largely dairy-free dishes. Easter is the opposite: a lot of pork plus dairy.
They’re Christian holidays but have roots in pagan traditions. Easter is a celebration of spring and family.
Continue reading “Instant Pot Sviachene – Ukrainian Easter Menu”
Studenetz is a Ukrainian version of head cheese – with garlic. Studenetz is a staple all year round but mostly pops up at Easter. If you’re a vegetarian – look away and head over here now.
A traditional recipe takes way over four hours to cook on the stovetop plus assembling time – but less than half that time in the Instant Pot. It’s not “instant” but end-to-end I made this recipe in 4 hours total (then refrigerated everything overnight). This recipe uses the same ingredients as my baba’s recipe.
You either love studenetz or don’t touch it. But, this has turned out to be one of my most popular recipes. So, there must be at least a few people who love it.
Continue reading “Instant Pot Studenetz – Head cheese – Jellied Pork Meat”
Pyrizhky were one of my grandfather’s favourites. He loved the portability of these tiny buns with cheese, potato, onion and dill filling. And, he’d advise me to keep a few in my pockets to have a snack at hand later. Sound advice.
This recipe will take you from the dough through filling then shaping and baking. These are delicious – even better with a creamy dill sauce poured over top. Pyrizhky freeze well. The Instant Pot makes the dough rising more reliable but admittedly not faster.
Continue reading “Instant Pot bread dough for pyrizhky – baked pyrohy”
Springing forward, it’s time to start making more spring and Easter foods. Here’s a great filling for varenyky or pyrizhky. Pyrizhky? It’s a bread-based dumpling-bun.
This recipe uses the easy dry curd cottage cheese I made. The filling is full of spring green onions and fresh dill.
Continue reading “Instant Pot farm cheese and potato filling for varenyky or pyzirhky”