Recent content by NikitaLysytskiy

David Cottrell, as for me they are not. But still somepeople I know do love Golubci only with grape leaves. So, it worth trying just to know whether you like this very specific aroma of grape leaves or not.

Here is a salad that became one of my fav since my freind from Slovenia told me about it. Ingredients: Mayo - 200 g Apple vinegar - 4 tablespoons Honey - 8 tablespoons Poppyseed - 1 tablespoon Salt and pepper Smoked chiken breast - 1 Pecan nuts (or walnut) - 60 g Red grapes - 60 g Celery...

Thanks! Bolas, what is that round cabbage on the photo? How do you eat it?

I'll do it with pleasure! You are welcome to ask me anything you need. By the way, as we start talking about staffed cabbage, its reseipt may very significantly depending on the region of Ukraine. Besides, in Moldavian, Tatarska, Russian cuisines there is a kind of Golubtsi. Also, while being in...

Actually grape leaves are not a poison of any kind, they are just tasteless. They are used, because of their delicate aroma, which mince is soaked with you?

Hey, everyone! I want Ukrainian or Russian сооkbook with really traditional receipts, and some stories about foundation of Ukrainian/Russian cuisine. Any suggestions?

I'm from Kiev too! Nice to meet a compatriot here:chef: I wrote a book with my friends devoting ukrainian cuisine, and now I'm gathering people's thoughts, information on best restaurants and cafes in Ukraine. And someone here asked about Golubtsi. Here is a receipt Golubtsi (or staffed...

CharlieD, have you been in Kiev, Ukraine? Do you have your favorite cafes or restaurants there? Or any advice for choosing ones?

:clap:+1!

Self-made burgers with self made cutlet with salted cucumber and three kinds of souces : salsa mild, teriaki and italiano with olives

On weekend visited my grandma and in the garden there were

If I make tomato paste myself with fresh tomatos, I never add sugar in it. One important сondition here: tomatoes must be juicy, soft and crimson. If I use tomato paste from supermarket I always add some sugar.

Looking for new recipes of borsht