These marinated beets are very simple to make in the Instant Pot. They’re easy to make ahead (you kind of have to make them ahead to allow them to marinate), and they’re easy to serve as a colourful side dish in the winter. Also, a great addition to your table for Sviata Vecheria.
Nalysnyky or Налисники [nah-less-neh-keh] are absolutely my favourite Ukrainian dish. My mom calls them “nallies.” You can’t make it in the Instant Pot. So, this is the first non-pressure cooker recipe.
It’s worth the effort. These delicate crepes are filled with cheese and dill, smothered in cream and baked in the oven.
These beets and mushrooms are a great side dish – or one of your twelve dishes for Sviata Vecheria. It works for summer as well as it does for Christmas. Bright and colourful. Make-ahead and served cold or at room temperature. It’s easy and no-fuss.
This is a recipe for a simple and easy potato soup. How is this potato soup more Ukrainian than regular potato soup? This comes from some variations on potato soup that were in my set of Ukrainian women’s cookbooks but also the memory of my baba’s creamy potato soup. Plus, this one has added Ukrainian-ness with cabbage and a cup of sour cream that makes it extra creamy.
With morel mushrooms in season, it’s time for this simple recipe – easier to make in a pan than in the Instant Pot because I’m using fresh mushrooms. For a dried mushroom recipe for winter, check out Instant Pot Pidpenky – Dried mushrooms with gravy. This side dish has cream with dill and green onions. Serve it with roasted meats, perohe or egg noodles.
This is an easy salad and side dish for the spring and summer. Like many Ukrainian recipes, it has cream and then you add a bit more cream. It’s a rich salad with great garlic and beet flavours.
The Instant Pot speeds up the cooking time on your beets (or in my case, one giant beet). And, you can take advantage of spring garlic if you can find this special springtime treat.
Several years ago now, I was intrigued by Olia Hercules’ recipe for Green Borscht that appeared in The Guardian. It was full of sorrel and beet greens but no beets. But, the protein was duck.
I decided to make a duck-based borscht like Olia’s but with what I had on hand. If you have sorrel and beet greens, her recipe looks amazing. This recipe uses yellow/golden beets and red chard and gets topped with some crispy duck skin.
Continue reading “Instant Pot Golden Borscht with duck”
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”
This recipe will curdle. It’s just a fact of pressure cooking dairy with the Instant Pot. But, it totally works out in the end, and no one will know about the (deliberately curdled) disaster. Plus, it’s made in half the time. Chicken and vegetables are cooked separately with a pot-in-pot.
Chicken cooked in cream is a standard Ukrainian Sunday dinner. This manages itself into a one-pot dinner in about an hour.
This is my third recipe for borscht – a little different because this one is made (almost completely) out of canned vegetables. Bonus, there’s almost no chopping with julienne-cut beets in a can. Fast! Easy!