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.
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.
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.
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”