Ingredients: dough: flour - 400grams, 1 egg, 1 cup of water, salt
fillings: mashed potato, cheese or berries. You can use for ex. 250 grams of cherries and half glass of sugar

Use about 400 grams all purpose flour, one egg and approx 1 cup of water (add water until dough is moist), add dash of salt.
Work the dough untill it forms a ball.
Knead the dough until it becomes shiny and somewhat elastic (about 5 mins).
Tear dough into two managable pieces.
Roll the dough until it is about 1/4 to 1/8 inch sick.
Use a glass or bisquit cutter that is about 2 inches in diameter to make little circles.
Pick up one of the small circles and gently stretch it. Add one heaping teaspoon of filling or berries.
Start pinching from one end to the other, tucking the filling back in.
Bring water to boil, add some salt. Boil varenyky. After they float, let them boil for 3-5 more minutes.
If with potatoes, enjoy with carmelized onions and/or sour cream.
If with berries, enjoy with sour cream or jam.

Ukrainian borscht or borsch is one of the most popular Ukrainian meals. Its unique taste made him famous worldwide. There are many kinds of borscht and many ways of cooking it. In various regions of Ukraine people cook it differently, but there is a general recipe of traditional Ukrainian borsch.

A mandatory component of borsch is beet, which gives it special taste and color. Except beets, borsch includes cabbage, carrots, parsley, potatoes, onions, tomatoes (or tomato puree), and beans, sometimes other vegetables. Ukrainian borsch is cooked on meat broth (with bones). You can also cook borscht using mushroom or chicken broth.

Different versions of borsch usually get the name of the location from which they originate: Volyn borsch, Kyiv, Kirovograd, Poltava, Chernihiv borsch and others. Ukrainian borscht widespread not only within Ukraine but also in many countries. Almost 20 ingredients make borsch so delicious!

Ingredients:

For 1 liter of borsch you need in grams: beet - 150; fresh white cabbage - 100; potatoes - 210; carrots - 50; parsley (root) - 20; onions - 35; tomato puree - 30; melted pigs fat (salo) - 20; sugar - 10; vinegar 3% - 10; all purpose wheat flour - 6; sweet pepper - 25; salo - 10; garlic - 4; broth or water - 700.
Broth: meat on bones (could be any meat - beef, pork or even chicken). You need to put meat into cold water, after it starts boiling, gather foam with a spoon.

Grate beets, add fat, sugar, vinegar, tomato puree and simmer until cooked, adding a small amount of broth. Meanwhile you need to fry in oil grated carrot and parsley roots, and sliced ​​onions. Then put in the boiling broth chopped potatoes, bring to a boil and cook for 10-15 minutes. Then throw in stewed beets and roasted vegetables. 5-10 minutes till the end of cooking add “paserovanu” (browned) flour mixed with a little bit of broth, pepper, salt and spices. Also add several bay leaves. Add sliced ​​cabbage and 3-5 minutes before borsch is ready. The main type of fat used for Ukrainian borsch is salo (pigs fat). It needs to be smashed in a wooden cup with garlic, parsley and onion until it is homogeneous. Add this mix to borscht couple of minutes until its ready. This will add to borsch its delicious smell.

If you put a spoon in a pot with the properly made Ukrainian borscht, the spoon should stand.