Ukrainian-Canadian recipes for the Instant Pot
In 2020, my family had a remote Sviata Vecheria. Everyone prepared food separately, and we traded food. Then, we enjoyed a video dinner with everyone together.
With health restrictions in some areas returning, I wanted to share how we prepared our dinner.
Continue reading “How to make a remote 12-dish meal for Sviata Vecheria / Christmas Eve”
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.
Update: I’m honoured this recipe was featured in the Kyiv Independent’s article about Sviata Vecheria under Vegetables. The Kyiv Independent is a great source for English-language news about Ukraine.
Continue reading “Instant Pot Traditional Kapusta: sauerkraut and dried peas”
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 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!
Continue reading “Instant Pot Quick “Canned” Vegetarian-Vegan Borscht”
Yet another variant of holubchi (holubtsi, golubchi, golubtsi, Голубцы). There are as many ways to spell cabbage rolls as there are to make them. These are vegetarian-vegan – it’s what I made for Christmas Eve. If you’re looking for meat then check out my recipe for Instant Pot Buckwheat and Pork Cabbage Rolls
This uses sour cabbage which you can either spend a few weeks making in a barrel – or buy a sour cabbage head at a grocery store.
Continue reading “Instant Pot Sour Cabbage Rolls – Holubtsi”
With all of the hectic activity around the holidays, it’s nice to have something that’s super easy. On Christmas Eve, a fruit compote (or stewed fruit) made with dried fruit is a traditional end to the meal. The Instant Pot makes the dish amazingly easy and much less time consuming than soaking the fruit overnight.
I use prunes, dried apricots, dried apple rings and raisins. But, you can use any combination of dried fruits.
Continue reading “Instant Pot Ukrainian Compote – Stewed fruit”
What would make a woman who made pyrogy (peroghies, perohe, varenyky, and so on) change the recipe that she had used for over fifty years? Here it is – the best dough recipe ever. Or at least my baba thought so.
This is a soft dough that’s easy to roll out and shape. It’s just the right ratio of everything – and a cup of butter or margarine can’t hurt. The dough doesn’t use the Instant Pot but the fillings will.
This traditional recipe works with any kind of dried mushrooms – morels, cepes, or shiitake. And, using the Instant Pot saves more than an entire day of soaking time. If you want to forgo even that hydration time, use fresh mushrooms like cremini.
Continue reading “Instant Pot Pidpenky – Dried Mushrooms with Gravy”
For Christmas Eve, I like to make braised red cabbage. It’s not a Ukrainian recipe – but what Ukrainian doesn’t like cabbage? (Ukrainians are allowed to not like cabbage)
This braised red cabbage is colourful and easy to make ahead of time. Just refrigerate and reheat when you’re ready to serve it.
Як ви готуєте борщ? (yak veh ho-too-yet-eh borsch) I’ve been learning Ukrainian with Duolingo. It’s been fun and sometimes frustrating. The other day, the lesson asked me Як ви готуєте борщ? How do you cook borscht?
Here it is. This is a vegan borscht with a lot of flavour, and it’s pretty straightforward. I save time by using pre-cooked beans and pre-cooked onions. A quick steam for the beets makes them easier to peel. And, dill and beet leaves (or swiss chard) adds a fresh flavour in the middle of winter.
