KATERYNA'S VARENYKY PT1

Most cultures have their version of dumplings.

In Ukraine we have varenyky. The word comes
from 'varyty' which means 'to boil', so
traditional Ukrainian varenyky are usually boiled
and served with a dollop of sour cream.

The options for filling are unlimited. As kids we

loved sweet fillings – mum’s blueberry or cherry
varenyky are always a winner, for breakfast,
lunch, or dinner!

As we grew up, the savoury options become more attractive – potato, mince,
mushrooms, sauerkraut, cheese or any combination of these flavours are so
delicious. Because varenyky can be made in advance and frozen, making varenyky
is a wonderful family or friends’ activity, and a quick & easy meal option.

Note: Prepare the filling before you start making the dough, so it cools down
before assembling your varenyky.

Varenyky Filling
500g agria potatoes
250 - 300g mushrooms
2-3 medium onions
40g butter
Vegetable oil
Salt and pepper to taste

Preparing your filling

Peel and cut potatoes into small
cubes. Add potatoes, water and
salt to a pot and boil until soft
then drain.
Chop and sauté onion in butter
until golden brown (around 5 - 6
minutes). Repeat this process for
the mushrooms.
Mash the boiled potatoes. Then add half of
your onions and all mushrooms, salt, and
pepper. If your potatoes are too dry, add a
little bit of milk or warm water until they
have a soft, slightly creamy consistency.
Once the mixture has cooled, you're ready to
start assembling your varenyky.
 KATERYNA'S VARENYKY PT2

Dough ingredients
500g flour
50g butter (softened or melted)
50g sour cream
200-220ml of boiling water
½ teaspoon of salt

Preparing your dough
Mix flour, butter, sour cream and
salt in a bowl. Add freshly boiled
water and mix with a wooden
spoon while hot.
Let it cool slightly, continue
kneading the dough with your
hands, in a bowl at first, then on
a flat surface. Add more flour or
boiling water if required. The
dough should be soft and elastic.
Divide the dough into 2 equal
parts, cover, and let it sit for 10
-15 minutes.
Dust the surface with flour and roll the first
half as thin as you can, about 2mm thick. Use
a 5.5 - 6cm diameter glass to cut into circles.
Spoon the stuffing in the middle of the circle
and stick edges together. Put the finished
varenyky on the flat working surface. Gather
the off cuts and add them to the other half of
your dough. Roll it out and repeat the steps
until you have used up all the dough and
filling.
Now they're ready to be cooked (3 - 4
minutes in a pot of boiling water).
Once the varenyky have finished cooking,
transfer them to a plate, sprinkle with the
other half of your onions, chopped herbs,
and sour cream.
 IRINA'S PAMPUSHKY PT1

Pampushky are Ukrainian bread rolls, usually

served with famous borsch. If you like garlic
bread, you'll love the Ukrainian version with dill!

Originally from Odesa, Ukraine, Irina lives in

Auckland. She supports her home country from
afar by taking part in Sunday protests and helps
raise much needed funds for Ukraine.

Ingredients
2 cups of bread or high grade
flour plus extra for kneading
2 tsp (7 g) dry yeast
1/2 tsp salt
1 tsp sugar
2 eggs (whisked, save 1
tablespoonful for glazing)
1/2 cup warm milk
2 tbsp sunflower oil or melted
butter

Garlic & Dill Oil

2 tablespoons sunflower oil or
olive oil
2 cloves garlic (grated or
minced)
2 tbsp finely chopped dill
1/2 tsp salt
 IRINA'S PAMPUSHKY PT2

Method
Combine flour, yeast, salt, and sugar in a large bowl. Make a well in the centre and
pour in eggs (save 1 tbsp for glazing), milk and oil. Mix well and knead, adding extra
flour as required, for 2 to 3 minutes until smooth and elastic.
Cover with a plate or plastic wrap and set aside in a warm place for 1 hour or until
doubled in size.
Grease a cake tin about 20cm in size, round or square, with oil or butter.
Divide the dough into 8 or 9 portions, depending on the layout in the tin you use,
roll each portion into a ball, and place in the prepared tin.
Cover with a plate or plastic wrap and let rise in a warm place for 45 minutes to 1
hour.
Preheat oven to 200 ℃ . Gently brush with the saved egg, and bake for about 15
minutes or until nicely browned.
Garlic and dill oil: In a small bowl, combine oil, garlic, dill and salt.
Spread it over the hot pampushky.
 TETIANA'S VINAIGRETTE SALAD PT1
This delicious and healthy beetroot salad is very
popular in Ukraine. The name is derived from
the French term vinaigrette, which denotes an
oily salad dressing in France.

Back in the day, our grandparents had to make

do with whatever they had (canned or brined)
during the summer and fall with vegetables that
could be stored during cold winter months.

The beetroot and carrots give sweetness, the potatoes – heartiness and the pickles
and sauerkraut give tartness and flavour. The salad can be made with peas, but I
prefer it with kidney beans. Like many Ukrainians this is a taste of our childhood.

Ingredients
2 medium-large beets, cooked
and finely chopped
2 medium-large potatoes,
cooked and finely chopped
3 medium-large carrots, cooked
and finely chopped
½ cup of cooked kidney beans
(canned are fine)
3/4 - 1 cup sauerkraut, drained
6 baby dill pickles, finely
chopped
1 small onion, finely chopped
salt, ground black pepper, to
taste
1/4 cup sunflower oil (or any you
prefer)
1 – 1 1/2 tbsp white vinegar
 TETIANA'S VINAIGRETTE SALAD PT2

Method
Cook the beetroot in boiling water or
roast until tender, approximately 45
minutes.
In another pot, place the potatoes and
carrots. Cover the vegetables with cold
water, bring to boil and cook until
tender, approximately 20 - 25 minutes.
Let the beetroot, carrots and potatoes
cool down enough to peel. Then chop
the cooked vegetables, pickles and
onions finely, so they are about the
same size.
Mix all the vegetables, including the
sauerkraut in a large bowl. Season to
taste with salt and pepper.
Pour in the sunflower oil and vinegar.
Mix to combine.
The salad is best served cold and can
be made up to 3 days in advance. You
can also add fresh herbs right before
serving, such as dill, spring onions or
parsley.
 OLGA M'S BORSCH PT1
Borsch is an integral part of Ukrainian family and
community life. It is as identifiable and iconic to
Ukrainian culture as pavlova is to kiwis. So much
so, that many people around the world have
fallen in love with this iconic beetroot soup. In
2022 UNESCO added the culture of Ukrainian
Borsch cooking to their List of Intangible Cultural
Heritage in Need of Urgent Safeguarding.

Olga was born and grew up in the capital of Ukraine, Kyiv. She moved to New
Zealand in 2005 after meeting David from Rotorua in London. Olga’s parents, her
relatives and friends who are currently in Kyiv are always on their mind.

Ingredients
700g of meat on the bone to
make stock (pork, beef, or a
mixture)
2 - 3 beetroots
1 carrot
1 onion
1 capsicum
3 - 4 agria potatoes
¼ of a medium cabbage (250 -
300g)
½ can of red kidney beans Method
100g of tomato paste To make your stock, place meat in a 3L pot
50ml of lemon juice and cover with water. Bring to the boil. Once
boiled, replace water with fresh water. Bring
2 - 3 spring onions
to the boil again and leave to simmer for at
3 cloves of garlic least an hour - the longer the better.
1 - 2 tablespoons of sugar While the stock is simmering, prepare the
2 - 3 bay leaves vegetables. Peel and grate beetroot and
place into a small pot, add lemon juice, sugar
Salt and black pepper to taste
and a splash of water. Simmer the beetroot
Sour cream on a low heat with lid on for about 15 - 20
Dill and / or parsley for garnish minutes. When cooked, set aside.
 OLGA M'S BORSCH PT2

Method
It is time to make ‘zazharka’. Dice onion and
grate carrots with chopped capsicum. Heat
up a bit of oil in a frying pan. Once hot, add
onions and fry till golden in colour, then add
carrots and capsicum and keep frying. Add
ground pepper, bay leaves and some salt.
After about 5 minutes add tomato paste, mix
well and fry for another 2 - 3 minutes.
Once the stock is made, remove the meat and
allow to cool before dicing. Keep your stock
simmering.
Dice potatoes and add to the pot of stock.
Cook for about 10 minutes. While potatoes
are cooking, chop the cabbage. New Zealand
cabbage is rather delicate, so don’t add it too
early to the stock.
When potatoes are almost cooked, add
canned beans, cabbage and bring to boil.
Add fried zazharka (onions, carrots and
tomato paste) to the pot and watch the magic
of a soup turning to borsch! Add the star of
the dish – simmered beetroot. Mix, and add
diced meat. Add some water if needed, but Borsch is taditionally accompanied
keep your borsch thick, the spoon should be with pampushki (Ukrainian garlic
able to stand upright by itself. Add salt and buns) or just garlic bread. Enjoy!
black pepper to taste.
Chop up your greens and crush with a few
fresh garlic cloves in mortar and pestle. Add
to your borsch with diced spring onions.
Once brought to boil, turn the stove off –
your borsch is ready! Delicious to serve
straight away, but always tastes better the
next day. Serve with sour cream and garnish
with chopped dill or parsley.
 LARISA'S PALYANYTSYA
Palyanytsya is a hearty, satisfying bread, and a
favourite of Larisa's. It's also one of the oldest in
Ukraine’s bread-making tradition.

Larisa grew up in Vinnytsia in west-central

Ukraine and now lives in Auckland. She takes
active part in Ukrainian community’s life in New
Zealand and helps in every way possible to help
her home country.

There are many different variations of how to make palyanytsya. This recipe is
from Larisa’s great-grandmother.

Ingredients
600g of flour (approximately
3.7 cups)
250ml of kefir (or natural
yogurt)
1 egg
1 tsp of sugar
1 tsp of baking soda
1 tsp of salt
1tsp Sunflower oil (or any
vegetable oil)

Method
Mix one teaspoon of soda with kefir and leave for 3 - 5 minutes. Add salt, sugar, and
egg. Mix everything. Add 1 tablespoon of oil, mix again and slowly add flour. Knead
well. Leave for 5 - 7 minutes.
Roll out the dough 0.5 - 1 cm thick to wide circles. Pierce evenly with a fork. Put in a
fry pan and cover with a lid. Fry with or without oil.
Enjoy as a bread or make it into dessert: grate the poppy seeds, add honey and a
little water - soak the puffy puffs and enjoy the taste!
 TETYANA'S CHERRY PIE
Where Tetyana grew up, there were several sour
cherry trees in the backyard garden, so a pie
with cherries and varenyky with cherries were
her favourite family dishes. Because it is almost
impossible to find fresh sour cherries in New
Zealand, pitted morello cherries from a jar or
frozen pitted cherries can be used instead.

Originally from Chernivtsi, a city in western Ukraine, Tetyana has been living in
Auckland for last 12 years. Tetyana is a very proactive member of the local
Ukrainian community. When the war first began she formed ‘Chervona Kalyna’ - a
group of volunteers who raise funds to help Ukraine and promote her culture in
New Zealand. Tetyana’s mum still lives in Ukraine, and like many Ukrainians,
does not wish to leave her home country.

Ingredients Method
2 glasses of flour Rub the sour cream with the sugar (1/2 glass),
add the baking soda and gradually the flour.
1 glass of full fat sour cream
Knead the dough.
¾ glass of sugar
Grease the baking tray with butter and dust
1 teaspoon of baking soda with some flour. Roll out 2/3 of the dough to
600 g pitted morello cherries the shape of the baking tray and place on the
25 g butter bottom of the tray. Raise the edges of the
dough slightly and fold up.
1 egg
Icing sugar

Pour the sugar (1/4 glass) over the pitted morello cherries, set aside for 20 - 30
minutes then put into a colander to shake off excess juice. Then put the cherries on
the dough in even layer without empty spaces.
Form the rest of the dough into strips and cover the cherries in a latticed shape or in
the shape of spirals.
Egg wash the top of the pie. Place in the oven (180 °C) and bake for 30 - 40 minutes.
When the pie cools down sprinkle it with icing sugar.
 EVGENIA'S MEDOVYK PT1
Famous Ukrainian honey cake! Medovyk is one
of the most popular desserts in Slavic countries.
According to classic recipes, the honey cake is
made with several layers. Because of this the
process takes some patience!

In saying that, Evgenia’s recipe is simpler than

others as the dough doesn't have to be kneaded
and rolled out - you just use a spoon to spread
the dough for each layer.

Cake ingredients Preparation

100g of butter Make your own bain-marie by using two
1 cup of sugar different size pots. In the bigger pot add
some water, then insert the smaller pot inside
3 tbsp of honey
the bigger one. Put on the stove.
3 eggs
Add butter, sugar, and honey in the smaller
1 tsp of baking soda pot. Cook the mixture stirring it continuously
2 cups of flour until all combined and melted, don’t let it
boil! Then add soda and continue to mix until
the mixture starts to increase and become
white in colour. Let it cool.

Beat the eggs and add to the cooled honey mixture. Add flour while stirring
continuously.
On the baking paper draw a circle using a plate or a pot lid. Using the spoon spread
the dough on the baking paper, approximately 1/6 of your mixture.
Put the layer with the baking paper on the tray and bake in the oven for 5 - 6
minutes at 180 degrees. It's ready when golden in colour. Transfer to a wire rack
and let it cool completely before stacking.
Repeat the process with remaining layers, approximately 5 to 8 in total. Cut the
edges off to your original cut out and save the leftover trimmings for decorating.
 EVGENIA'S MEDOVYK PT2

Frosting ingredients
2 cups of full fat sour cream
(Lewis Road is great)
1 cup of full fat cream
1 cup of icing sugar
1 tsp vanilla extract
Decorations
1 cup of roasted walnuts
(optional)

Frosting
Beat cream until fluffy and stiff
peaks form (1 - 2 min on high
speed).
In a separate bowl whisk the
sour cream and icing sugar
together. Fold the whipped
cream into the sour cream
mixture refrigerate until ready to
use.
Assembly
Spread the frosting on each cake layer
including the top one and the sides. Crush
the pastry trimmings and walnuts in a
blender. Dust the top and sides with this
mixture. Put the honey cake in a fridge for a
night (at least 8 hrs).
It's truly worth the wait! Enjoy!
 OLGA K'S GOLUBTSI PT1
I made my first batch of golubsti with my
grandmother. It was one of many staples in our
household.

My grandmother was a small woman with an

enormous heart! She endured through Russian
revolution, forced collectivisation, and having
her family's hard earned livelihood taken away.
She and her children also lived through German
occupation in WW2 .

Olga Kovtun grew up in Odesa, Ukraine. She moved to NZ in 1998. Olga lives &
works in Auckland. Just like many other members of Ukrainian Community she
takes part in Sunday protests and various fundraisers to make New Zealanders
aware of the ongoing War in Ukraine and to promote Ukrainian culture!

Ingredients Preparation
1 head (1700g) green cabbage Cut out heart from the cabbage.
Place cabbage in a large saucepan with
600g minced meat pork & beef
salted boiling water, cover with a lid and
150g rice simmer on low heat so that the leaves soften
300g brown onion and can be easily separated.
300g carrots First, remove the top leaf, simmer for a few
more minutes - remove the next one, and so
2 tbsp tomato paste (100g)
on.
300ml chicken stock Cut the thickened part of the vein from each
2 tbsp fresh Italian parsley finely leaf with a knife, it makes it easier to roll
chopped them.
1 tsp sugar
Salt, ground black pepper - to
taste
1-2 medium size bay leaf
Vegetable oil (sunflower or rice
bran) - for frying
Sour cream – for serving
 OLGA K'S GOLUBTSI PT2

Wash rice well, place in a pot &

cover it with water (1:2), bring it
to a boil and cook until it is half
cooked (about 5 minutes), strain
rice in a strainer and rinse with
cold water.
Sauté finely chopped onions in
oil, stirring from time to time,
until golden.

Grate peeled carrots & add them to the onions, stirring occasionally, sauté over low
heat for 10 - 15 minutes, season with salt & pepper.
Combine minced meat, rice, finely chopped parsley and half of the sautéd onion &
carrot mixture, season mixture with salt & pepper. Adding a little bit of stock to the
mixture can make it juicier. Mix everything thoroughly until smooth and your
stuffing for cabbage rolls is ready.

To finish
Add tomato paste to the remaining onions and carrots, stir-fry for 1 minute.
Then add stock, sugar, ground black pepper & salt - mix everything thoroughly,
bring to a boil and remove from heat. The sauce is ready.
Put 1.5 - 2 tbsp of prepared minced meat on each leaf of cabbage and wrap.
Cabbage rolls can be browned on both sides in a frying pan to add extra flavour.
Cover the bottom of a pot with cabbage rolls and the remaining boiled cabbage
leaves, lay out another layer of cabbage rolls, pour some of the sauce on top, then
repeat.
Cover the pot and bring to a boil, after that it can be placed in an oven preheated to
180 - 200°C for 1 hour, or continue to cook them on the stove on low heat for about
40 minutes.
Serve with sour cream, sprinkled with green dill or parsley.
 KATIA'S DERUNY
Ukrainians love potatoes! This dish is especially
popular in the northern and eastern regions of
Ukraine. The very name "deruny" comes from
the method of cooking: its main and constant
ingredient is grated, or, as they say, "derty"
potatoes. Deruny is a kind of potato patty, but
for these we use not boiled but fresh potatoes.

For me, deruny is a taste of home. My mother and grandmother used to serve it
with creamy mushroom (porcini) sauce. We used to collect these mushrooms
together in the beautiful Ukrainian forest.

Ingredients
4 medium potatoes
1 onion
1 egg
1 clove of garlic
3 tbsp sunflower oil
5 tbsp sour cream for serving
Toppings
Bacon / onion / porcini and
cream / sour cream (optional)

Method
Preheat the oven to 180 degrees.
Peel the onion, garlic clove and 4 medium potatoes. In a large bowl, grate a quarter
of the onion, then 2 potatoes, then another quarter of the onion, the last 2 potatoes
and the remaining onion (this order keeps your potato from becoming dark).
Grate garlic in a bowl and drain excess moisture by putting all into a colander.
Add 1 egg, salt, and pepper to taste and mix again.
Heat a pan with sunflower oil. Spoon the potato mixture onto the pan and fry over
low heat until golden brown on each side.
Once ready put them on a baking tray covered with baking paper and place in the
oven for another 10 minutes.
Serve it with sour cream or fried bacon and onion.
 TETYANA'S CHEBUREKI PT1
I was born and lived in Ukrainian Crimea until it
was occupied and annexed by Russia. Since
December I have been living in Auckland with
family.

My mother was a Tatar, and one of our favourite

dishes was the national dish of the Crimean
Tatars - CHEBUREKI (fried turnover filled with a
juicy ground meat filling).

The most wonderful moments were when everyone would sit down for chebureki.
These evenings were very warm, mentally uniting our family. And now - as my
family is scattered across different continents - when we gather together, we
always make this dish.

Ingredients
500g flour
300g of minced lamb or beef
1 large onion
50ml vegetable oil plus more oil
for shallow or deep frying
Water
Salt and pepper

Dough Filling
In 170ml of boiling water dissolve 1 tsp Mix 300g of lamb or minced beef,
of salt, add 50ml of vegetable oil, mix one grated onion, salt and pepper to
well and pour into 500g flour. taste.
Mix the dough with a fork first as it will Add 50 - 60ml of cold water.
be very hot. Once it's cooled, knead Mix well.
until consistent. The dough should be
soft, elastic and not stick t your hands.
Wrap the dough in a cling wrap and
leave on the table for 20 - 30 minutes.
 TETYANA'S CHEBUREKI PT2

Assembly
Divide the dough into 10 pieces, roll to a
diameter of 20-25 cm, put 1 tablespoon of
minced meat in the middle, fold the dough in
half (in the form of a crescent), seal the edges
by pressing them together with a fork and
deep or shallow fry until crisp and golden in
colour.
Transfer to a paper towel-covered plate to
absorb extra oil.
Tastes best with a lemon tea, your favourite
condiment and in a company of family and
friends!