LÆBEHUS / URETERP They especially miss the buckwheat groats, the whole grains. Nowhere to be found in the Dutch shops. Children like to eat them with milk and sugar, for adults often cooked with meat as in goulash. This is just a small example of how the food of Ukrainians differs from that of the Dutch.
Food plays a major role in the everyday lives of Ukrainians. sah! asked professional chef Tetiana and hobby chef Rita what it was all about. But also to serve us Dutch a few tasty dishes.
Tetiana is a cook at a high school where she cooks for a hundred children every day. Rita cooks for her family, even after a long day at the chemical factory. “Because mothers want to fill their homes with warmth. “Like a fireplace that keeps burning.” In Ukraine, they get hot meals twice a day, says Rita. The breakfast consists of something that can be prepared quickly, sometimes supplemented with hot pancakes. “Sometimes our daughter eats yogurt for breakfast; yogurt is not a dessert for us. For dessert, I often make biscuit cake with fruit or oatmeal cookies. ” Normally for breakfast soup or borscht, beet soup, is on the table. Soup is also on the menu for dinner as an entree, followed by a main meal.
We are in Ureterp visiting Tetiana, who has found shelter at Weibuorren with her daughter Maria, daughter-in-law Oksana and grandchildren. Rita came from Lippenhuizen, where she lives with her husband and daughter on Rjochtskeamerpaed. All eyes begin to sparkle as soon as the conversation revolves around favorite dishes. Tetiana talks about the special dishes she makes for holidays. “I always make three different salads, not green like here, but one with dried plums, one with meat and the third with fish. And sometimes I make an unusual layered salad with herring, eggs, beets, carrots, potatoes and mayonnaise. ”
Talking about food makes everyone excited, says Oksana. Tetiana is on steam and continues, “After those appetizers, appetizers, we have hot meat dishes.” Such as golubtsy, cabbage rolls stuffed with rice and meat. Or a pepper dish filled with meat and rice. Ukrainian cuisine does not use spicy herbs, but uses a lot of garlic in addition to herbs such as dill and parsley. “And we use a lot of cottage cheese.”
Ukrainian cuisine has many influences from other food cultures, including Polish, Turkish and Hungarian cuisine. Typically, no food is wasted. Tetiana: “We try to store everything properly. No waste, because it is too expensive for us.” You will not come across the bags and packages of mixes that are well known in our country, says Rita. “We make everything from scratch, with flour and not with baking mixes. And in our family we never eat fast food. Sometimes I make something “Like sausage, pizza or omelette. And sometimes a sandwich. Here in Holland we eat a lot more bread than we are used to.”
Very healthy is also one of the most popular dishes in their country: grano de alforfon or buckwheat. “They have a lot of minerals and are also very suitable for people with diabetes because they have a low content of sugar and protein,” says Tetiana. And iron-rich, so good for the production of red blood cells, Oksana adds. She is an interpreter and teacher by profession and today works as an interpreter for her mother-in-law.
Biscuit cake – biscuitscake
Ingredients: 7 eggs; 180 g sugar; 180 degrees flour
Separate the egg whites from the yolk; beat the egg whites with the sugar until the foam is thick; whip the egg yolks; add flour, beaten egg yolks and egg whites, mix gently; Grease the baking tin and put the mixture in the baking tin. It is useful to use a form that can be separated.
Put it in the oven at 170-180 degrees for 40 to 50 minutes; Do not open the oven during baking. Let it cool while the oven is still closed. Then carefully remove the cake from the mold with the knife. You can use any cream or filling and any decoration you want (cream cheese – banana, strawberry, chocolate, whipped cream)
Ingredients: 300 g oatmeal; 3 eggs; 3 tablespoons sugar; raisins; liquid butter; grated chocolate
Add all ingredients together, shape balls and flatten top slightly, place on baking sheet, bake in oven at 180 degrees until golden brown.
Tetiana’s main courses – Sietse de Boer
Broth: 2l water; 400-500 gr pork or beef with bones. Vegetables: 2 small beets; 1 medium carrot; 3 medium onions; 4-5 tbsp. vegetable oil; lemon juice; 2 tbsp. tomato puree. Borscht: 300 gr. Fresh white cabbage; 4 medium-sized potatoes; pinch of salt; 1-2 bay leaves; dill and parsley; garlic and black pepper (to taste).
For broth, boil water with meat on the pan over medium heat. Remove foam. Cook with a lid on the pan over low heat for an hour and a half. For the stew, clean beets, carrots and onions. Roughly grate beets and carrots on a medium grater. Cut onions into small cubes. Pour oil into the frying pan over medium heat. Saute onions and carrots for about 5 minutes Add beets and a pinch of lemon juice. Boil the stew for another 5 minutes. Then add the tomato puree and let it simmer for another 5-7 minutes on low heat. Remove the meat when the stock is ready. Add shredded cabbage while cooling. Cut potatoes into cubes and add after 5-10 minutes. Remove the meat from the bone, cut into cubes and return to the soup. Add a pinch of salt. Add broth to the casserole and stir. Add bay leaf and finely chopped dill and parsley. Cook with a lid on the pan for another 5-7 minutes. If necessary, add chopped garlic or black pepper. Let the borscht soak for 5-10 minutes under a lid. Serve with sour cream and herbs.
400 g cottage cheese (9% fat); 1-2 eggs; 3-4 tbsp. sugar; salt, 3 tbsp. flour, vanilla sugar, vegetable cooking oil.
Mix drained cottage cheese with eggs, sugar, vanilla sugar and salt. Mix well with 2 tbsp. flower. Make balls of the mixture and pour oil into the heated frying pan. Roll syrnyk in remaining flour and place in pan. Fry over medium heat until golden brown on both sides.