Ukrainian Seafarers

Христос Рождається! Славіте Його.
Christ is Born! Glorify Him!

If you are on a ship without a Ukrainian cook, here is a way to celebrate Christmas and Easter with the festive dishes you are used to having at home.

Коли ви є на судні де немає українського кухаря, тут подано рецепт страв, які готують на Різдво. Це буде майже так як у дома.

1. Kutya

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 kernals burst open and the fluid is thick and creamy. Chop the poppy seed in a food processor and set aside. Mix honey, sugar and hot water. Before serving mix the honey mixture, poppy seeds, chopped nuts and wheat. More honey can be added to taste.

2. Borshch

Saute onion in oil until transparent. Add mushrooms- saute slightly and set aside. Cover beets, carrots, potato, parsley/dill with water and cook until barely tender. Add cabbage and cook until slightly tender. Add onions, mushrooms, tomato juice and salt and pepper to taste. Add lemon juice with caution since you want the borshch tart, not sour. Bring to boil and serve.

3. Baked/Fried Fish

- any variety of fish baked or fried, but if frying use only vegetable/olive/hemp oil (in keeping with the meatless nature of the meal)

4. Osyletsi (Pickled Fish)

Ingredients:
2 filleted Whitefish (preferably caught while ice fishing) or 4 salt herrings

Wash the whitefish (or herrings) fillets and soak in cold water for about 12 hours, changing the water 2 or 3 times. Wash again and cut into the size you want to serve. Place into a jar or crockery with a layer of sliced onion and some milt between the layers of fish. Boil vinegar, water, wine, spices, and additional sugar for 10 minutes. Let the boiled mixture cool. Strain and pour it over the fish. Let stand at room temperature for 3 to 4 hours. Then store in the fridge for another half day.

5 & 6. Holubtsi (Cabbage Rolls)

To prepare the cabbage:
Place one large head of cored cabbage in a deep pot of boiling water to which salt has been added. Remove the leaves as they become soft. Cool and drain the leaves and remove any remaining core. Cut the leaves to the desired size (personally I cut them about 3" wide). Grease a cassarole dish and place a few leaves of cabbage to line it. Put a tablespoon full of filling (filling recipe follows) into each leaf and roll it up tucking in the edges of the leaves as you roll. Arrange the holubtsi in layers, adding some fried onions and garlic (to taste, sauteed in olive oil) between the layers. When the dish is filled place extra prepared cabbage leaves over the top to prevent scorching. Cover and place in 325 degree oven for 1 1/2 to 2 hrs or until both the cabbage and filling are tender. For a nice variation you could also use grape or beet leaves. Also, you could pour some tomato juice over the top to add flavour.

Wash rice well. Add water and stir in salt. Bring to boil and cook for one minute. Stir and cover. Turn down heat and simmer until rice starts to get tender. Take off of heat and let stand covered until the rest of the water is absorbed. The rice at this stage will only be partly cooked. Saute chopped onion in olive oil and add to the rice. Season to taste. Cool and roll into cabbage.

Brown groats very lightly in the oven. Place in pot with boiling salted water. Add 4 tbsp olive oil. Cook until water is absorbed. Cover and bake in a 350 degree oven for 30 minutes. After baking allow the buckwheat to cool. Saute chopped onion in 1 tbsp of olive oil. Add the sauteed onions to the cooked buckwheat. Cool and fill the holubtsi.

7 & 8. Varenyky (pyrogies)

- bring sauerkraut to boil in some water. Rinse, cool, drain and squeeze out water. Chop finer if you want. Saute onions in oil and add to sauerkraut, season to taste.

-bring prunes and water to a boil, let cool and drain. Chop prunes very fine and add honey to taste.

To make:
Add 1 tbsp of filling to each round of dough , fold over and pinch the dough together well. When boiling add a little salt and oil to the water so they don't stick together. When they come to the surface, they're ready.

8. Cooked beans

Boil beans in water and add baking soda and salt when almost done. Continue simmering until beans are tender. Drain if necessary and set liquid aside for later. Mash beans well, adding bean liquid a little at a time until it is of a thick consistency. Crush garlic and stir into beans. Saute onions in oil and put on top of beans before serving.

9. Kapusta and peas

Soak peas overnight. Rinse and drain. Cover with fresh water and cook until tender. Drain. Rinse sauerkraut in cold water and drain. Add the water and cook for 15 minutes. Combine peas and sauerkraut. Save the liquid. Saute onion in oil. Sprinkle flour over onions and brown lightly. Pour liquid from cooked sauerkraut and peas; add crushed garlic and stir until sauce thickens. Add sauce to sauerkraut and peas, stir and add salt and pepper to taste, simmer for 30 minutes and serve.

10. Beets with Mushrooms

Chop the raw beets finely and then boil in a bit of water until tender yet firm. Add lemon juice to beets. Simmer for 5 minutes. Rinse mushrooms in hot water. Drain. Saute onion in oil, then add mushrooms and crushed garlic and simmer for a half hour. Combine with beets and simmer a further 15 minutes. Salt and pepper to taste and serve hot.

11. Compote

Get an assortment of dried fruits such as apples, apricots, prunes, peaches, pears, figs or raisins and soak the fruit overnight in water. Next day, simmer until tender and add honey to sweeten to taste.

12. Pompushky

For the dough, it's easiest if you have a bread machine with a manual setting. In that case all you do is make up a batch of sweet dough, letting the machine take care of the kneading then following the directions after the (*). If not here is the longer, more traditional method.

Dissolve yeast as instructed on package. Let stand 10 minutes. In a large bowl, put in part of the flour (about 6 cups), making a well in the middle. Beat the eggs lightly, add melted butter, milk, sugar and salt. Add this mixture to the flour along with the yeast. Mix well and knead until dough is soft and not sticky adding the remaining flour only as necessary. Knead about 10 minutes. Cover and let rise in a warm spot until double in bulk. Punch down and knead lightly. Let rise again. (*) Take a small amount of dough, roll on a lightly floured table. It must be fairly thick. Cut out rounds, coffee mugs work well. Place a small amount of filling in the centre bringing the edges together and pinch well to seal tightly. Place pompushky seam side down on lightly floured surface, cover and let rise a while, about 15 minutes. Do not let over rise. Deep fry in Canola Oil, about 375F for about 3minutes turning them to brown on both sides. When removing try to have most of the oil back into the pan, then leave the pompushky on paper towel for more oil to come off.

Grind the clean dry poppy seed in a coffee grinder and add to the moistened raisins. Add honey, nuts, vegetable oil well and then fold into the poppy seed- raisin mixture. Ready to be used.

Boil apricots until soft. Drain thoroughly. Put through food processor or blender. Add the rest of the ingredients. Blend well. Ready to be used.

Ukrainian Easter Paska

Makes two 9-inch round loaves

2 envelopes (4 1/2 teaspoons) active dry yeast
1 tablespoon sugar
1 tablespoon flour
1/4 cup warm water

9 - 12 cups sifted all-purpose flour
2 cups milk, warm (100° to 110°)
3 large eggs, room temperature
8 large yolks, room temperature
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Zest of 1 lemon
Zest of 1 orange
3 tablespoons rum or brandy
8 tablespoons (1 stick) unsalted butter, melted, plus more for pans
1/2 cup vegetable or sunflower oil

3 large eggs separated [egg whites for brushing under motifs] [egg yolks plus 1 Tbsp. water for brushing tops of paska]

In a medium bowl combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and 1/4 warm water (100° to 110°). Mix until smooth. Set bowl aside until mixture is bubbly, 10 to 15 minutes.

Add 4 cups flour and milk to yeast mixture. With a wooden spoon, mix until well combined. Cover with plastic wrap, and let rise at room temperature until double in size, about 30 minutes.

In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat 3 eggs, 8 egg yolks, and sugar until light and pale yellow, about 5 minutes. Add the mixture from steps 1 and 2. Add salt, vanilla extract, lemon zest, orange zest, rum or brandy, melted butter, and vegetable oil. Whisk on medium speed until combined.

Remove whisk attachment from machine, and fit with the dough hook attachment. With mixer on medium-low speed, gradually add enough of the remaining 8 cups flour until dough comes away from side of bowl. Transfer dough to a clean work surface. Knead dough, adding any remaining flour if necessary, until smooth and elastic, 5 to 10 minutes. Transfer dough to a large bowl, and cover with a cloth or plastic wrap. Place in a warm spot away from drafts, and let it rise until double in size, 1 to 2 hours.

Place rack in lower two-thirds of oven, and heat to 350°. Butter two 9-inch saucepans. Cut a piece of waxed paper about 2 inches longer than the circumference of the saucepan. Fold this in half lengthwise to make a double thickness. Place inside the saucepan, patting it to adhere to the butter. The collar should extend 3 to 4 inches above the rim of the saucepan. Seal the 2-inch flap with more butter.

When dough has doubled in bulk, punch down, and set aside one-third of dough in a medium bowl covered with plastic wrap for decorations. Divide remaining two-thirds dough evenly between saucepans. Place bowl and saucepans of dough in a warm place to rise for about 30 minutes.

After 30 minutes, on a clean work surface, shape reserved dough into desired motifs—solar, crosses, rosettes, birds, braids, scrolls, etc. Keep any dough that is not being used covered with plastic to prevent it from drying out. Brush surface of risen dough in saucepans with 3 lightly beaten egg whites. Attach decorative dough ornaments, using a toothpick if necessary to secure motifs to loaves. Keep in a warm place to rise until it reaches almost the top of pans, 20 to 30 minutes.

In a small bowl, whisk together remaining 3 egg yolks and 1 tablespoon water. Brush egg mixture on surface of loaves. Bake for 10 minutes, lower the oven temperature to 325°, and bake for an additional 50 minutes. Cool paska in pans for 30 minutes. When paska has cooled but is still warm, gently remove from pans, and transfer to a rack to cool.