Ukrainian Buckwheat Recipes

BABA'S TRADITIONAL UKRAINIAN PEROGIES RECIPE

Steps:

• Peel potatoes and cut into quarters. Cook in boiling water until soft enough to mash.
• Drain well. Reserve 2 cups of potato water for dough (optional: You can just use regular water but potato water works really well for making perogy dough!)
• Return potatoes to the pot and add the grated cheese and sautéed onion. Mash until smooth and all ingredients well combined. Place filling in the fridge to cool. Prep filling ahead of time and let it cool overnight if possible. Otherwise let cool for at least an hour or so while making the dough.
• In a large bowl, sift flour and combine with salt. Mix together the water, the oil and the egg and pour half of this mixture into the flour. Mix and slowly add the remaining liquid. Knead by hand until flour and liquid are well combined. You may need to add a small amount of either flour or water, depending on the consistency of the dough. You should end up with a ball of dough that is very pliable but not sticky.
• Wrap dough in plastic wrap or a clean plastic bag and let dough rest for at least 30 minutes.
• Cut dough in half or in thirds, keeping unused dough well wrapped in plastic until needed. Flour the table or counter lightly and roll dough to about 1/8 inch thickness.
• Cut the dough in rounds using a biscuit cutter or a small, upside down drinking glass.
• Fill each round of dough with about one tablespoon of potato filling and seal the edges of the dough together with your fingers. Make sure there are no gaps when pinching the edges because if there are, your perogies will boil out when you cook them and you'll be left with just the dough (although this is still really yummy).
• To cook, bring a pot of water to a boil and cook in small batches (10-15 perogies at a time), stirring gently to prevent dumplings from sticking together. Perogies are finished cooking when they float to the top.
• Use a slotted spoon to remove them from water and drain before transferring to a serving bowl. Toss with butter and serve hot with sour cream. Add fried onions and.or bacon bits to take your perogies to the next level!
• To freeze perogies, place them in a single layer on a baking sheet lined with parchment paper and flash freeze them. You can layer parchment paper on top of perogies to freeze more on one tray, just don't let the perigees touch each other or they will stick together. Once perogies are frozen solid, transfer them to a freezer bag and store for up to 6 months.

UKRAINIAN CHRISTMAS KUTYA

Steps:

• Wash wheat in cold water and soak overnight in the 3 to 4 quarts of water.
• The next day, bring the water to a boil then simmer for 4 to 5 hours, stirring occasionally to prevent sticking.
• The wheat is ready when the kernels burst open and the fluid is thick and creamy.
• Chop the poppy seed in a food processor (or coffee grinder) (or you can buy ground poppy seeds in some deli's) and set aside.
• Mix honey, sugar and hot water.
• Mix the honey mixture, poppy seeds, and chopped nuts and wheat.
• More honey can be added to taste.
• Keep in refrigerator.

STUFFED BELL PEPPERS (CLASSIC UKRAINIAN RECIPE)

Steps:

• Slice the bell pepper into two pieces. Remove the seeds from the pepper. Dice carrots and onions into small squares.
• Cut beef into small, thin pieces. Preheat oiled skillet on high heat. Cook beef until it gets a golden color. Remove from the skillet and set aside.
• In the same skillet, sautee carrots and onions until they soften. Add sliced mushrooms and continue cooking until all the ingredients are golden.
• Add buckwheat and beef to the skillet, season with salt and pepper. Stir to combine everything together.
• Fill each one of the peppers with the cooked buckwheat filling.
• Bake for 35 minutes at 370F. Place slice of cheese on each pepper, cook for another 5 minutes or until cheese is melted.

BUCKWHEAT SOUP

Steps:

• In a large stock pot, add enough cold water to cover the bones along with bay leaves and peppercorns. Cover with lid half way and bring to a boil on medium heat. Reduce heat to low and cook for 1 hour, straining the foam occasionally (if any).
• Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion, celery and carrots, saute for 5 minutes, stirring occasionally.
• Transfer to a pot along with potatoes, buckwheat, oregano, thyme, salt and pepper. Cover and bring to a boil on medium-high heat, then reduce heat to low and cook for 15 minutes.
• Add dill and serve hot hot with a slice of good bread.

YAVORIVS'KIY PIE

Steps:

• Whisk the warm milk, sugar, and yeast in a large bowl. Cover with a kitchen towel and leave for 5 to 10 minutes or until the mixture is foamy. Mix in the egg yolks, oil, flour, and salt. Place the dough on a lightly floured surface and knead until you get a smooth elastic dough, it will take you about 10 minutes. Place the dough in a clean bowl and cover with plastic wrap. Leave for 1 to 3 hours, until the dough doubles in size.
• To make the filling:
• In a small saucepan, combine the buckwheat, 1 2/3 cups water, and a pinch of salt. Bring to a boil over medium-high heat. Change the heat to low and cover the pot with a lid. Continue cooking for 12 minutes, until the buckwheat is soft, but not mushy.
• In a separate saucepan, place the diced potatoes and cover with cold water. Bring to a boil and cook until potatoes are soft. Remove from the heat and mash with 1 tablespoon of butter into a smooth puree. Set aside.
• In a medium pan, heat the remaining butter and oil and fry the onion until golden and crispy, for about 10 minutes. Combine the fried onion, buckwheat, mashed potato, and chives in a large bowl, season to taste with salt.

BUCKWHEAT WITH MUSHROOMS

Steps:

• Prepare all ingredients for the buckwheat dish. To cook buckwheat: Bring water to boil, add buckwheat and salt to taste, cook on low heat for 20-25 minutes.
• Preheat a pan, add butter and onions to the pan. Add diced mushrooms to the mix and cook until it becomes golden brown.
• Combine mushroom mixture with buckwheat, let it sit for about 5 min to allow flavors to come together.
• Finally, add in fresh green onions and stir to combine everything together. Serve right away.

HOW TO COOK BUCKWHEAT KASHA

Steps:

• Rinse and drain buckwheat well.
• In a medium sauce pan, combine buckwheat with 1 3/4 cups water, 1 Tbsp butter and 1/2 tsp salt. Bring to a simmer then cover with a tight fitting lid and simmer on low for 18-20 min. Just like with rice, you should hear hissing while cooking and it will get quiet when done. Stir in additional 1 Tbsp butter if desired.
• Transfer all ingredients to the rice cooker and set on the white rice setting. When done, add an extra Tbsp of butter if desired and stir in 1-2 tsp water to moisten up the kernels if they seem dry. Serve hot.

BUCKWHEAT KASHA WITH MUSHROOMS AND ONIONS - 20 MINUTE SIDE DISH

Steps:

• Combine uncooked buckwheat and vegetable broth (or water) in a medium pot. Season with a pinch of salt and pepper, if the broth is sodium-free. Bring to a boil, cover, and reduce heat. Cook for about 10 minutes, or until the buckwheat is tender. Drain off extra liquid if there is still liquid remaining. While the buckwheat is cooking, prepare the rest of the dish.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat and add the sliced onion. Sauté for 5 minutes, or until the onion starts to soften and turn golden brown. Add the mushrooms, and sauté for 5 minutes, or until the mushrooms start to sweat in the skillet.
• When the mushrooms start releasing juices, add the frozen (or fresh) peas, and sauté for 3 minutes until they are heated through. Season with salt and freshly ground pepper to taste.
• Add the cooked buckwheat and the chopped parsley to the skillet, and mix well over medium heat to combine all the flavors. Turn off from heat, and drizzle with truffle oil. Taste it to see if you need to add more salt. Serve warm.

INSTANT POT KASHA AND PORK CABBAGE ROLLS / HOLUBTSI

Steps:

• Spread out the buckwheat on a rimmed baking sheet. Bake for about 10 minutes in a preheated oven at 300°F or until lightly browned.
• Meanwhile, trim the head of cabbage to remove the core.
• Steam the cabbage head core-side down in the Instant Pot using the steaming insert for about 10 minutes - until the outer leaves are wilted and soft.
• Place the cabbage somewhere to cool.
• Clean the Instant Pot and set to Saute / Normal.
• Add the 2 Tablespoons of butter and fry the onion and garlic. When softened, add the pork or beef.
• When the meat is no longer pink, add the buckwheat, 1 3/4 cups of water or stock and the bay leaf.
• Pressure cook on High pressure for 3 minutes. After 10 minutes, do a natural release.
• Remove the bay leaf and discard. Season with salt and pepper to taste and add dried chives (or herbs). Stir to combine the ingredients.
• Separate out each leaf and trim larger leaves in half by removing the core. For small leaves, trim the outer stem so that it's easier to roll.
• Using 3 to 4 Tablespoons of packed filling, make each cabbage roll as shown.
• Layer cabbage scraps beneath the outer cabbage leaves to create a base inside the Instant Pot. Arrange cabbage rolls on top and layer with diluted tomato sauce.
• Pressure cook on Manual using Less and Low pressure for 25 minutes. Do a natural release after 10 minutes.
• Smachnoho!

BUCKWHEAT WITH MUSHROOMS

Steps:

• Chop mushrooms and finely dice onion. Rinse the buckwheat and drain well.
• Heat a large skillet over medium heat. Once it's hot, add 1 Tbsp olive oil. Add buckwheat and saute, stirring occasionally for 3-4 minutes. Transfer to a medium pot.
• In the same skillet, Add 1 tbsp oil. Add onions and Saute for 1-2 minutes. Add mushrooms and continue to saute until mushrooms are soft.
• Add your mix to the buckwheat and stir.
• Pour your broth over the buckwheat mix. Stir in 1/2 tsp salt and top with 1 Tbsp butter. Bring everything to a boil then reduce heat to low and cover with a tight fitting lid. Simmer for 15 minutes or until kernels are soft and fluffy. 6.Remove from heat and let it stand covered for an additional 10 minutes.

GRANDMA'S GRAIN: BUCKWHEAT KASHA

Steps:

• Beat egg. Stir in the buckwheat groats, and coat them thoroughly.
• Heat a frying pan over low to medium heat. Put the buckwheat/egg mixture in the dry pan. Stir it around, breaking up clumps, until the individual grains are separate and the egg is cooked.
• Add the broth, stir.
• Cook for 20-25 minutes, until the liquid is absorbed and the grain is tender.
• If desired, add sauteed onion, sauteed mushrooms, or both.