“Why are you baking babka now?” my mom asked. It’s a few days into Lent so Lenten babka threw her. Babka is an Easter bread, and I wanted to bake it and post a recipe for #CookForUkraine.
There aren’t words that can describe the invasion of Ukraine. #CookForUkraine aims to increase awareness of the humanitarian crisis the world faces right now, as well as raise the funds needed to aid children & families in Ukraine who have been displaced by the current situation.
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Sauerkraut and peas, admittedly not my favourite dish for Sviata Vecheria, but the traditional recipe is far easier and faster to make in the Instant Pot. Made with dried green split peas, this Instant Pot version eliminates the overnight soaking time. Also, the cooking time is decreased, and you can make it ahead and reheat for your Sviata Vecheria.
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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.
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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.
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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.
Continue reading “Instant Pot Beets and Mushrooms with roasted garlic”
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.
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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.
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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.
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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 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!
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