HOME & LIVING
TUESDAY, MARCH 29, 2022
THE OBSERVER & BAKER CITY HERALD — B3
UKRAINE
Continued from Page B1
For dessert, I made
Ukrainian crepes called
nalesniki. I fi lled mine
with a lightly sweetened
cheese fi lling, but Mouzi
said you could put liter-
ally almost anything in
them: meat, vegetables,
jellies, herbs, mushrooms,
fruit, whipped cream
— anything.
Maybe so, but the fi lling
I made with blended cottage
cheese, cream cheese and
sugar was absolutely heav-
enly — and I’m not a fan of
cottage cheese. It could not
have been better with the
paper-thin crepes. I see no
reason ever to fi ll them with
anything else.
Mouzi said her favorite
fi lling is whipped cream
cheese and salmon.
Oh. Yeah, that would be
great.
Crepes, cabbage rolls,
borsch and Chicken Kiev
— the Ukrainian food I
made was all truly excep-
tional. It made one-quarter
of my heart very proud.
BORSCH
Yield: 8 servings
6 cups beef or vegetable stock
2 bay leaves
1 ½ pounds beef bones
with beef, optional
½ large onion, chopped,
(plus 1 onion cut into
quarters, optional)
2 medium carrots chopped,
(plus 2 medium carrots cut
into quarters, optional)
2 ribs celery cut into
quarters, optional
3 cups cabbage, thinly sliced
1 tablespoon olive oil, divided
2 medium beets, peeled and
cut into matchsticks
2 large potatoes, peeled
and cubed
¼ cup plus 2 tablespoons
tomato paste
1 teaspoon salt
½ tablespoon white vinegar
Pinch of granulated sugar
2 medium garlic cloves, grated
Pepper
2 tablespoons dill or parsley,
fi nely chopped
Sour cream, for serving
1. If making optional dou-
ble-rich stock, put broth and bay
leaves in a large pot or Dutch
oven and add bones and beef,
1 quartered onion, 2 quartered
carrots and celery. Bring to a boil,
lower heat and simmer 1 hour.
Skim occasionally, as needed.
Add water occasionally to keep
liquid level about the same. Strain
out bay leaves, bones, beef, on-
ion, carrots and celery. Pull meat
away from bones, and reserve.
Proceed to step 3.
2. If using regular stock, pour
stock and bay leaves into large
pot or Dutch oven, and bring to
a boil.
3. Add cabbage, cover and re-
turn stock to a boil. Reduce heat
to low and cook 20 minutes.
4. Meanwhile, heat ½ table-
spoon olive oil in a large skillet.
Add ½ chopped onion and 2
chopped carrots and cook 5 min-
utes, stirring occasionally.
5. Add remaining ½ table-
spoon oil and beets. Cook an
additional 3 to 4 minutes, stirring
occasionally.
6. Transfer sautéed vegetables
to the pot and add potatoes,
tomato paste, reserved meat (if
using) and salt. Cover, bring to a
boil, and cook on low heat for 20
minutes.
7. Turn off heat. Add vinegar,
sugar, grated garlic and pepper.
Stir and let borsch sit 10 minutes.
Add dill, stir and adjust any
seasonings (especially vinegar)
to taste. This soup tastes best the
second day.
8. Serve hot with a dollop of
sour cream and bread on the side.
Per serving: 437 calories; 24
g fat; 11 g saturated fat; 108 mg
cholesterol; 27 g protein; 37 g
carbohydrate; 8 g sugar; 6 g fi ber;
772 mg sodium; 118 mg calcium
— Adapted from a recipe by
Olena Osipov, via ifoodreal.com
Golubtsi, cabbage stuff ed with ground beef.
Colter Peterson/St. Louis Post-Dispatch-TNS
CABBAGE
ROLLS
(GOLUBTSI)
Yield: 12 servings
3 cups cooked rice, from
1 cup uncooked
Salt
¼ cup white vinegar
1 medium cabbage
1 pound ground pork, ground
beef, ground turkey
or a combination
4 medium carrots, grated, divided
2½ tablespoons olive oil, divided
½ tablespoon butter
1 ½ cups marinara sauce,
your choice (preferably
homemade), divided
1 large egg
1 tablespoon sour cream
Notes: This dish can be
prepared through step 8
and refrigerated up to 1 day
in advance of cooking.
• These stuff ed cabbage rolls
are best when cooked in the
oven, but they can also be
simmered on top of the stove.
• To freeze, place room-
temperature, cooked cabbage
rolls in a single layer in freezer
bags. Defrost in refrigerator
overnight before reheating.
1. If rice is uncooked, cook
according to package directions.
Set aside. Preheat oven to 450
degrees.
2. Fill a large pot or Dutch oven
two-thirds of the way with water.
Add ½ tablespoon salt and ¼ cup
vinegar, and bring to a boil.
3. Peel and discard the top two
leaves from the cabbage. Cut out
the core with a knife. Place cab-
bage in the boiling water, bottom
down; cook 5 minutes, then rotate
and cook another 5 minutes. Pull
off leaves and place them on a
platter to cool. If interior leaves are
not soft, return cabbage to water
and boil a few more minutes.
Leaves are done when they are
soft and dull colored. Reserve 4
cups of water from the pot.
4. Mix ground meats and rice
together in a large bowl.
5. Grate and sauté 2 of the
carrots in 1 ½ tablespoons oil and
the butter over medium-high
heat. Once they are soft, add ½
cup marinara sauce and sauté 1
more minute.
6. Add carrot-marinara mixture
to rice and meat. Add egg and ½
tablespoon salt. Mix well.
7. Remove the tough stem from
the larger cabbage leaves. Place
about 2 tablespoons of the meat
mixture (more for larger leaves) in
the center of each leaf of cabbage.
Roll the leaf like a burrito, stuffi ng
in both ends to form a package
of meat and rice encased in
cabbage. Arrange cabbage rolls in
a large pot or Dutch oven.
8. Heat the remaining 1 table-
spoon oil in a skillet and sauté
remaining 2 grated carrots with 1
teaspoon salt. Stir until soft. Add
sour cream and remaining 1 cup
marinara sauce. Sauté 1 more
minute and remove from heat.
Pour carrot-tomato sauce over the
cabbage rolls.
9. To cook, add enough
Nalesniki, a Ukranian crepe, fi lled with cottage cheese, cream cheese and sugar.
reserved water to almost cover
the cabbage rolls. If using in the
oven, cover and place on a rack
in the bottom third and cook at
450 degrees for 20 to 25 minutes.
Reduce heat to 350 degrees and
cook 1 hour more.
10. If using the stove, bring
pot to a light boil, then cover and
simmer 40 minutes over medium
heat.
Per serving: 242 calories; 12
g fat; 4 g saturated fat; 45 mg
cholesterol; 10 g protein; 22 g
carbohydrate; 5 g sugar; 3 g fi ber;
393 mg sodium; 56 mg calcium
— Adapted from a recipe by
Natasha Kravchuk, via nata-
shaskitchen.com
CHICKEN KIEV
Yield: 6 servings
4 to 8 ounces softened
butter, depending on size
of the chicken breasts
1 to 2 tablespoons chopped
fresh chives, parsley,
tarragon or chervil (or 1 to 2
teaspoons chopped thyme
or rosemary), depending
on size of chicken breasts
Salt
6 boneless, skinless
chicken breasts,
see note
Salt and pepper
Oil for deep frying
2 large eggs
¼ cup water
½ cup all-purpose fl our
3 cups breadcrumbs
Note: If chicken breasts are larger
than 8 ounces apiece, slice
them in half horizontally. In
that case, use 3 breasts to
create 6 pieces of chicken.
1. Mix the butter thoroughly
with the chopped herbs, adding
salt if butter is unsalted. Chill brief-
ly. If the chicken pieces are small,
use the lesser amounts of butter
and herbs; if quite large, use the
greater amounts.
2. Place the chicken breasts
between sheets of plastic wrap or
waxed paper and pound lightly
with a fl at mallet or cast-iron skillet
to make them ¼-inch thick. Sprin-
kle with salt and pepper.
3. Place 1 ½ to 3 tablespoons of
fi lling in the center of each chicken
breast. Fold the edges over to
enclose the fi lling. Place the stuff ed
chicken breasts briefl y in the freez-
er before breading them.
4. Meanwhile, pour oil deep
enough in a pot to cover a rolled
chicken breast. This requires a
lot of oil; you may wish to use a
medium-sized pot and cook the
chicken in batches. Bring oil to a
temperature of 375 degrees.
5. Beat the eggs with the water
in a bowl. Dip the stuff ed chicken
breasts fi rst in fl our to coat well,
then in the egg mixture, coating
them all over. Finally, roll them in
bread crumbs.
6. Carefully place 1 or more of
the chicken breasts in the hot oil;
the temperature will immediately
drop. Try to keep the temperature
around 350 degrees while you
deep fry the breasts until golden
brown and completely cooked,
about 13 to 15 minutes.
Per serving: 567 calories; 25
g fat; 12 g saturated fat; 185 mg
cholesterol; 36 g protein; 47 g
carbohydrate; 4 g sugar; 3 g fi ber;
1,253 mg sodium; 121 mg calcium
— Adapted from “Craig Clai-
Colter Peterson/St. Louis Post-Dispatch-TNS
borne’s the New New York Times
Cook Book” by Craig Claiborne and
Pierre Franey
UKRAINIAN
CREPES
(NALESNIKI)
Yield: 15 servings
24 ounces cottage
cheese, see note
8 ounces cream cheese, softened
¼ cup plus 2 tablespoons
granulated sugar, divided
5 eggs, beaten
1 ¼ cups all-purpose fl our
2 cups milk
½ tablespoon mild-fl avored oil
3/4 teaspoon salt
4 tablespoons (½ stick)
butter, melted
Notes: You can also use ricotta or
mascarpone. In those cases,
do not rinse before using.
1. Preheat oven to 350 de-
grees. Lightly grease a 9-by-13-
inch baking dish. Rinse cottage
cheese well in a colander or
sieve, and let drain. Dry on paper
towels.
2. Beat together the cottage
cheese, cream cheese and ¼ cup
of the sugar until fairly smooth.
Set aside.
3. Beat together the eggs
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and fl our until most of the fl our
clumps are gone. Gradually
add milk over low speed until
mixture smooths out. Beat in
the oil, salt and the remaining 2
tablespoons of sugar.
4. Place a nonstick 11-inch
skillet over medium heat (you’ll
have to lightly grease with butter
or oil if using a pan that is not
nonstick). When the pan is hot,
pour a scant 1/3 cup of batter
onto it; quickly tilt and shake
from side to side for the batter to
spread evenly. Use less batter for
a smaller pan. Cook until edges
crisp slightly, and fl ip over. Cook
an additional 45 seconds before
removing. Stack and repeat.
5. Spread the fi lling thinly
over the top of each crepe.
Roll tightly, and arrange in the
prepared baking dish. You will
need part of a second layer on
top of the fi rst. Brush both layers
with melted butter, cover dish
with aluminum foil and bake 25
to 30 minutes. Cut in half before
serving.
Per serving: 215 calories; 13
g fat; 7 g saturated fat; 94 mg
cholesterol; 10 g protein; 16 g
carbohydrate; 7 g sugar; no fi ber;
341 mg sodium; 114 mg calcium
— Adapted from a recipe
from alyonascooking.com
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