|
|
Foodgeek: |
|
Rating: |
 |
Servings: |
1 recipe |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
Egg Barley:
1 egg
1/4 tsp. salt
Flour
Egg Drops:
1 egg
1 tbsp. water
4 tbsp. flour
1/8 tsp. salt
Hrybok (Omelet Noodles):
1 tbsp. butter
2 eggs, separated
1/8 tsp. salt
2 tbsp. water
2 tbsp. flour
Rice Balls:
1 cup cooked rice
1 tbsp. flour
1 tsp. soft butter
1 egg, slightly beaten
1/4 tsp. salt
Marrow Balls:
2 tbsp. bone marrow
1 egg, slightly beaten
1/4 tsp. salt
Few grains pepper
1/2 cup soft bread crumbs, about
Liver Balls:
1 recipe Marrow Balls, but omit marrow use
1/2 cup ground fresh liver
Onion juice to taste
Potato Dumplings:
1-1/2 cups hot mashed potatoes
1/4 cup dry bread crumbs
1 egg, slightly beaten
1/3 cup flour
Salt and pepper
Egg Balls:
2 hard cooked egg yolks
1 tsp. soft butter
1 raw egg yolk
Salt and pepper
|
Directions:
|
FOR THE EGG BARLEY: Beat the egg with the salt slightly and add enough flour to make a very stiff dough. Knead it into a hard ball and grate on a coarse grater. Toss the shreds lightly on a board and let them dry for several minutes. Drop gradually into a boiling soup or milk, stir, and cook 5 to 8 minutes, or until done. These quick noodles may be made in a large quantity and dried thoroughly, then stored for later use.
FOR THE EGG DROPS: Beat the egg and then beat in the remaining ingredients. Pour slowly from the end of a spoon in a thin stream into a simmering soup or milk and let cook 2 to 3 minutes. If poured from a height, the shape of the drops will be improved.
FOR THE HRYBOK (Omelet Noodles) Cream the butter and add the egg yolks, one at a time, beating well after each addition. Mix in the remaining ingredients. Beat the egg whites until stiff, and fold into the mixture. Butter a large pan and heat it well, and then pour the mixture into it. Bake in a moderate oven 350 F. until the omelet is set. Cool and slice it into noodles. Serve with a clear soup.
FOR THE RICE BALLS: Rub the rice through a sieve. Add the remaining ingredients and mix thoroughly. Drop the mixture in small portions from a spoon into a simmering soup and let it cook 2 to 3 minutes. If desired, the mixture may be shaped into tiny balls about the size of small marbles and cooked in salted simmer water. Place a few balls in each serving of soup.
FOR THE MARROW BALLS: Remove the cooked marrow from the bones and use about 2 Tablespoons of it. Melt the marrow and combine with the remaining ingredients. Add enough bread crumbs to make the mixture of the right consistency to shape into balls. Make the balls the size of small marbles. Cook them in a simmering soup for about 2 minutes. The balls may be cooked in salted simmering water and added to each serving of soup.
FOR THE LIVER BALLS: Follow the recipe for Marrow Balls, but omit the marrow and use 1/2 cup ground fresh liver. Flavor the mixture with a few drops of onion juice.
FOR THE POTATO DUMPLINGS: Combine all the ingredients and season to taste with salt and pepper. Place the mixture on a floured board and shape into rolls of pencil thickness. Cut into 2 inch lengths. Cook in salted boiling water until the dumplings float to the top. Drain.
FOR THE EGG BALLS: Mash the egg yolks to a smooth paste and combine with the remaining ingredients. Season to taste with salt and pepper. Shape the mixture into tiny balls, roll them in flour, and pan fry in hot butter.
NOODLE PUFFS: Follow the recipe for Lokshyna (Egg Noodles). Roll the dough, but do not dry it as for noodles. Fold the dough in half and cut out small rounds through the double thickness, using a very small cookie cutter or a large thimble dipped in flour. Press the edges so that they hold together. Fry in deep fat to a delicate golden color. Drain on absorbent paper. These puffs are good with chilled fruit soups.
CROUTONS: Remove the crusts from slices of dry bread, and butter the bread generously. Cut into cubes and brown in a moderate oven 350 F. Put several croutons into each serving of soup, or serve them separately. For flavored croutons, rub the bread with a clove of garlic before buttering and toasting it.
CROUTONS FOR FRUIT SOUPS: Remove the crusts from dry rolls or slices of dry bread and cut into finger lengths. Dip in a mixture of slightly beaten egg and cream, then pan fry in hot butter on both sides. Sprinkle with sugar.
VUSHKA: Vushka are tiny varenyky (dumplings) filled with a savory filling of meat, fish, or mushrooms. Their two corners are joined together, which gives them a close resemblance to tiny ears from which the namve “vushka” is derived. They are served as an accompaniment to clear or very thin borsch, or broth. Two or three vushka are placed in each serving. It is traditional to serve them with meatless borsch at "Svyata Vechera” (Holy Night supper).
Traditional Ukrainian Cookery
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
