Time for some Ukrainian food recipe. And since eggplants are in season, I want to share with you my favorite way to use them. Eggplant caviar. This is a literal translation of how we call it in Ukraine. But it has nothing to do with real caviar. Do not panic and keep reading 😉

What is Ukrainian eggplant caviar anyway? Honestly hard to tell. I don’t know which category it is. Is it an eggplant dip? Is it an eggplant appetizer? Or eggplant spread? Don’t know. We serve it as it is and any time of the day or occasion. Most of the time once it is on the table it is finished within an hour. We like to eat it either as an eggplant dip with chips and crispy flatbread or as an eggplant spread on fresh sourdough. The choice is always yours.

The Russian and Ukrainian cuisine is very similar. And as in any cuisine, there is always a family twist on any recipe. There is no THE ONE recipe for anything. Everyone does it differently. I have always been making my mom and grandma recipes. But since I started the blog, the pressure rose, and I need to be 100% sure that I’m posting the best Ukrainian recipes. Because I want you to taste authentic Ukrainian food and fall in love with it. So I cheated couple times on my mom’s recipe thinking there will be something better. But NO. Every time the experiment proves that indeed my mom’s recipes are the best. Is it a fair judgment? Don’t know. But I firmly believe in it.

So this eggplant caviar is our family recipe except for one adjustment. The broiling part. We didn’t have a broil option, so we roasted the eggplant. With broiler, I find it faster and it if you leave it for a little longer it will burn the skin slightly and will add the smoky flavor to it. So now I only make it with the broiling method, and I love it.

The rest in the recipe remains the same.

All you need is roast eggplants and chop everything together. If you have a food process – great! Put everything there and pulse to desired consistency. If you don’t have it – no worries. Do it the old-fashioned way. Chop everything with a chef knife. That is it.  That’s how easy it is.

The only thing I should mention is sunflower oil. Authentically speaking it is necessary. Ukraine is a significant producer of sunflower oil, so it is our primary oil we use. I made this eggplant spread many times with olive oil as well. The taste definitely differs.  But not in a  bad way. For me adding sunflower oil is a nostalgic thing, it tastes like home. If you cannot find a good unrefined sunflower oil, then use extra virgin olive oil instead. But if you want to taste authentic Ukrainian eggplant dip the sunflower oil is a must. Plus, sunflower oil is delicious, and you can use it in many other recipes.

As you can see this is super easy eggplant recipe to make. If you like eggplants and always wondered what to make with them, then try this roasted eggplant dip recipe. It may become your go-to eggplant recipe.

And please do share your thoughts about it. Posting authentic Ukrainian food is a challenging thing. I would appreciate if you post comments if this is go or pass recipe.

Roasted Eggplant Dip Tips and Tricks:

• Don’t forget to poke eggplant all over. Otherwise, you may end up with eggplant explosion.
• Cooking eggplant under the broiler is the easiest and fastest way. If you don’t have broiler bake in 400 F oven for 30 minutes (less or more, depending on the eggplant size).
• The authentic way is to use sunflower oil. If you don’t have it, use extra virgin olive instead.
• Try to use the best tomatoes you can find. They really shine here.
• You may substitute parsley for cilantro.
• The dip gets better with time. Try to make it overnight and enjoy it the next day.
• Can be stored in the fridge up to a week.

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

Maria

Yields: about 2 cups

Easy Roasted Eggplant Dip – Ukrainian Eggplant Caviar

Roasted eggplant dip recipe called eggplant caviar in Russian and Ukrainian cuisine

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients:

• 2 medium (about 2 pounds) eggplants
• 1 large tomato
• 1 large garlic clove, chopped
• 3 tablespoons red onion, chopped
• 3 tablespoons parsley, chopped
• 3 tablespoons sunflower or extra virgin olive oil
• 1 ½ teaspoons kosher salt
• ¼ teaspoon ground black pepper

Instructions:

Set the broiler on high. Wash and dry eggplants. Line baking sheet with foil. Carefully poke eggplants with a knife. Rub in oil. Broil for 10 minutes per side or until they flatten and have slightly burned skin (see pictures). Total time depends on the eggplant’s size. Mine took 25 minutes. Let cool. Alternatively, roast in 400 F oven for 30 minutes (less or more, depending on the eggplant size).

To make in a food processor:

Cut tomato in half. Gently squeeze the juice out. Cut into small pieces and add to food processor. When eggplants are safe to handle, remove the skin. With a small knife scrape the rest of the eggplant from the skin. Add to food processor along with chopped garlic, red onion, parsley, salt, and pepper. Pulse couple of times. Scrape the sides and add oil. Pulse to desired consistency. Taste and adjust seasoning.

To make by hand:

Cut tomato in half. Gently squeeze the juice out. Chop with a chef knife and place in a medium bowl. When eggplants are safe to handle, remove the skin. With a small knife scrape the rest of the eggplant from the skin. Chop and add it to a bowl along with chopped garlic, red onion, parsley, sunflower oil, salt, and pepper. Mix everything. Taste and adjust seasoning.

If you can, let it develop flavors overnight in the fridge. If not, serve with chips, pita bread or any other favorite flatbread.

Can be refrigerated up to a week.

Tags

Diet

vegetarian

Paleo

Vegan

Whole 30

Nutrition

Calories

396 cal

Fat

42 g

Carbs

4 g

Protein

1 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

55

https://thepuretaste.com/roasted-eggplant-dip/

Maria | The Pure Taste

Disclosure: This post contains affiliate links, which collects some cookies.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

Summer finally arrived in New England. That means cheap fresh produce is just around the corner.

I’m a produce bargain hunter. When I see a bag or box of something, I’m buying it without much thinking where and how to use it. Especially when I see heavyweight produce, like bell peppers.

In Ukraine, we eat a lot of bell peppers. Every garden has it, they are very cheap to buy, and we love eating them.

My mom loves bell peppers, and I have a whole lot of recipes using them, including different ways of roasting and marinating. Eventually, I will share all of them with you. But will start with this simple oven roasted peppers in olive oil.

It is super easy to make. All you need is cut, roast and marinade them. The whole process takes little more than 1 hour, where active time is about 15 minutes. Little efforts yield delicious result!

I usually roast the whole bag of them, around seven peppers. Because I love to have roasted bell peppers in my fridge and use them in different recipes.

The uses of roasted red peppers are limitless, and they will save you lots of time making different breakfasts, lunches, and dinners.

My favorite ways to use roasted peppers:

• Make simple roasted pepper pasta
• Use as pizza topping
• Add it to any salad
• Make a simple roasted pepper appetizer, like crostini
• Top your omelet with it
• Add it to any warm vegetarian dish
• And my favorite way – use it in a sandwich. This breakfast egg sandwich with oven roasted red peppers is coming up next!

As you can see, there are a whole lot of reasons why you should try roasted red peppers in oven. Wait when they are in season, grab a bag of bell peppers and learn how to make roasted peppers in oven.

Happy Cooking 😉

How to roast peppers in oven Tips and Tricks:

• Try not to overlap them in a tray. Each stripe needs a direct contact with the baking sheet. If you have too many, use two trays.
• Do not use extra virgin olive oil, especially for roasting. I use pure olive oil from Kirkland.
• Add less or more garlic to your liking. I’m a garlic lover and can use up to 7 garlic cloves. In the recipe, I noted three but usually I use more than that.
• Use real balsamic vinegar. The taste does matter and since it will keep marinating with days don’t skip on quality.
• On the final cooking step, I always taste one and adjust seasonings. Maybe it needs more vinegar, or salt, or garlic. Always adjust it to your liking before putting them in a jar.

Maria

How To Make Oven Roasted Peppers

15 minPrep Time

50 minCook Time

1 hr, 5 Total Time

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Ingredients:

• 2 pounds red, yellow or orange bell peppers
• 1 tablespoon kosher salt
• 2 1/2 tablespoons olive oil
• 3-5 medium garlic cloves, finely chopped
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil

Instructions:

Preheat oven to 365 F.

Clean peppers and cut them into 1-inch strips. Scatter on a regular baking sheet. Generously sprinkle with kosher salt. Let it sit for 5 minutes. Pour olive oil over peppers and mix everything with your hands.

Roast on the middle rack for about 50 minutes, depending how many peppers you have. Flip them over in the middle of roasting. Peppers are ready when they have wrinkled and slightly burned skin (see pictures).

Remove from oven and let cool slightly.

Meanwhile, make the marinade. In a small bowl whisk together chopped garlic, olive oil, and balsamic vinegar.

When peppers are warm to touch pour marinade over and mix everything with your hands.

Let cool completely. Remove peppers to a clean glass jar or container. Let them marinate at least one day.

Can be refrigerated up to two weeks.

Enjoy!

Tags

Courses

Sauces/Condiments

Diet

vegetarian

vegan

Nutrition

Calories

913 cal

Fat

76 g

Carbs

61 g

Protein

9 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

47

https://thepuretaste.com/oven-roasted-peppers/

Maria | The Pure Taste

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

I’m very excited to share the family recipe with you. Luckily, my mom doesn’t know English so she cannot read the next sentence. I tried other ukrainian and russian sweet dough recipes, and they were not as soft, fragrant, and delicious as hers. Now I’m confident to say this is the best piroshki recipe to make.

What is piroshki anyway?

Piroshki, pirozhki, pyrizhky are both sweet and savory hand pies made from yeasted dough. They are an essential part of the Ukrainian and Russian cuisine. We make them all year round using different fillings. Honestly fresh herbs and the egg have always been my favorite filling.

I don’t know why, but unfortunately, dill is not popular here, in the US. It is such a fragrant, delicious and versatile herb that pairs so well with different produce. If you never tried dill or didn’t know what to do with it earlier, then this recipe is an excellent option to give it a chance. And it is a perfect time for it. Fresh herbs are the first thing that pops in spring. The price is dropping, and bunches are getting bigger. This makes me buy fresh herbs like crazy.

After I chop dill, parsley, scallions the aroma is released, and it always feels like spring to me. Combine it with boiled eggs, and I’m back in the kitchen with my mom and grandma.

I don’t know what I like more the fresh and delicious vegetarian filling or soft and fragrant piroshki dough. I need to make a separate post with a sweet Ukrainian piroshki dough recipe. It is absolutely fantastic and versatile. You can use it for everything: pies, sweet hand pies, savory hand pies, dinner roll, etc. The list can go on and on. The prove is Ukrainian savory egg and fresh herbs pie. Same dough recipe, slightly different filling, and fancier presentation.

And the dough smell… There should be a sweet yeasted dough candle for sale. Sound weird, but I would buy it. The aroma that fills an entire place always brings warmth and comfort to my heart. It is a throwback to childhood. When you were busy with your kid’s stuff and then suddenly you sense the warm and sweet smell. You drop everything and check what’s cooking and patiently waiting to be first in a row to grab still hot, fresh from the oven baked goodies. I hope you guys know what I mean.

Anyway, there are two types of pyrizhky: fried and baked. This time I share baked piroshki recipe because it is little healthier choice and The Pure Taste is about lightened up recipes. Plus it is a much cleaner option. Shape them, put in the oven and in about 3o minutes you have a golden brown, soft and yummy ukrainian vegetarian hand pies.

Take them to work, enjoy during lunch or pack for a picnic. One thing is for sure; one hand pie is never enough! So prepare yourself to eat at least two.

Next time you shop and see big bunches of fresh herbs, grab them to make piroshki vegetarian recipe! And as always below are tips and tricks on how to make piroshki from scratch.

Happy Baking 😉

Tips and Tricks for ukrainian piroshki recipe:

• This recipe yields 12 palm size hand pies. If it is not enough, double the recipe and use two trays for baking.
• How to Fold Your Bread Like a Pro is a helpful video illustration of my instructions in the recipe below.
• The sweet dough is freezable. How to freeze yeast dough: After the dough has risen for the first time roll it into the rectangular shape. Fold it like a letter. Flip it over. With the shorter edge fold it once again the same way. You should end up with a small square. Place it back in the bowl with the sealed side down. Cover with plastic wrap and refrigerate for up to a day. It will slightly rise in the fridge. Take it from the refrigerator and wrap it in a parchment paper. Put it in a ziplock, mark the date and freeze for up to a month. When ready to use, take it from the freezer one day ahead of baking and place it in the fridge to thaw properly. When ready to bake, leave it at room temperature for about an hour.
• There are two tricks on how to raise the dough faster:
• Method 1: Fill a big bowl (smaller than the one with dough) with warm water. Place the bowl with dough on top of it. Cover with a towel and let the magic do its thing.
• Method 2: Slightly preheat the oven, no more than 100 F. Place the bowl with dough in it. Cover with a towel and turn off the oven. Check back in about 1.5 hours.
• The golden brown color secret: egg wash! We use it all the time. Egg wash recipe: whisk together 1 egg yolk and 1 tablespoon of whole milk.

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

Maria

Yields: 12 piroshki - hand pies

Traditional Ukrainian Piroshki Recipe – Egg and Rice Hand Pies

40 minPrep Time

30 minCook Time

1 hr, 10 Total Time

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Ingredients:

For the yeast dough:
• 180 ml. warm milk
• 2 teaspoons (8 gr.) dry yeast
• 2 tablespoons (30 gr.) granulated sugar
• 1 ½ teaspoons (5 gr.) kosher salt
• 1 large egg
• 2 cups (300 gr.) all-purpose flour
• ¼ cup (1/2 stick / 57 gr.) unsalted butter, softened
• More flour for add-ons and dusting
For the vegetarian filling:
• 4 large boiled eggs
• ½ cup cooked rice (1/4 cup uncooked)
• 1 bunch of fresh herbs: dill, parsley, and cilantro
• 1 small bunch of scallions (about 4)
• 2 tbsps. melted unsalted butter
• Salt and ground black pepper
For the egg wash:
• 1 egg yolk
• 1 tablespoon whole milk

Instructions:

To make the yeast dough:

Dissolve yeasts in warm milk. Set aside in a warm place for 10 minutes to wake them up. When the yeast mixture has bubbles on the surface add egg, sugar, and salt. Briefly whisk everything together.

With the dough hook in a stand mixer or with your hands slowly start adding flour. The dough should be sticky at the beginning. Continue mixing until the dough becomes smooth and soft, about 7-10 minutes with a mixer or 15 minutes by hand. Start adding soft butter piece by piece. The dough will be sticky again. Continue mixing until you have the beautiful soft dough, about 7 minutes with a mixer or 10 minutes by hand. If the butter does not fully incorporate with batter, add a tablespoon of flour.

Shape the dough into a ball and place in a large bowl. Grease the dough slightly to keep it moist. Cover with towel and place in a warm place. Let it rise for 1-2 hours, depending on how warm your kitchen is. See tips and tricks on how to help the dough rise faster.

Gently deflate the dough and place it on a lightly floured surface. Roll it into the rectangular shape. From the shorter edge make a fold to the middle of the rectangular. Place the other shorter edge on top of it (fold it like a letter). Flip it over. With the shorter edge fold it once again the same way. You should end up with a small square. With the folded side down place back in the bowl.

From this point, you may place the dough in the fridge for up to one day or let it rise in the bowl for 1-2 hours to use it the same day.

To make the filling:

Roughly chop the boiled eggs. Chop all the herbs and scallions. Place eggs, rice, and herbs in the large bowl. Add melted butter, salt, and pepper. Mix everything.

To make piroshki:

Preheat oven to 400 F.

Line the baking sheet with parchment paper and lightly flour it. Divide the dough into 12 equal parts. Roll each piece with a rolling pin or stretch it using your hands. Add a heaping tablespoon of filling in the center of each piece. Starting from the middle seal two sides together. Make sure the filling stays secure. Place sealed side down on baking tray.

For softer piroshky, let it rise for additional 20 minutes. I usually not patient enough and place them in the oven right away.

When ready to bake, brush hand pies with egg wash and place in the middle of the oven.

Bake for 27 minutes or until beautiful golden brown color.

Let it cool for 20 minutes.

Serve warm or chilled. Store in airtight container in the fridge up to 4 days.

Enjoy!

Notes:

Total Time does not include resting time, which is about 2 hours two times.

Tags

Courses

Brunch

Lunch

Appetizer

Cuisines

Ukrainian

Russian

Cooking

Baking

Nutrition

Calories

1704 cal

Fat

65 g

Carbs

241 g

Protein

35 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

43

https://thepuretaste.com/ukrainian-piroshki-recipe/

Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

Not that Ukrainians are advocating healthy diet because we don’t. But this recipe definitely falls under the wholesome food category. It is nutritious, light and healthy.

Usually, people think stuffed peppers are hard to make. In reality, all you need to do is mix rice, meat, and other ingredients. Make a tomato sauce. Stuff the peppers, and in about an hour you have a delicious and nutritious dinner. The prep takes under 30 minutes. Total of 1 hour and 30 minutes is a well worth time spent for a wholesome dinner for a couple of days.

One pepper per serving is plenty to satisfy the hunger. When I know I have the busy week ahead I always make either stuffed peppers or golubtsi (later on my blog). With 30 minutes spent in the kitchen, I don’t have to think what’s for dinner for the next three days. If you are more than two-person family, you can easily double this recipe. Just make sure you have a big enough pot to hold all the peppers. Alternatively, use two pots and rotate them halfway through the baking process.

The recipe and ingredients are so simple that there is not much to write about. Except for my very favorite part of this recipe-zagarka.

Zagarka (the Ukrainian tomato sauce) is the TOP-secret part of this recipe. It is a family recipe passed from my grandma, and god knows for how many more generations before. And this is what got me into so many troubles. Every time mom made it I was spying for the moment for her to leave the kitchen. When I saw the opportunity, I grabbed a spoon, sometimes when the moment was just a couple of seconds, I did it with hands and ate it like crazy. I don’t claim you will be crazy about it as much as I am but this stuff is so darn delicious.  In this recipe, though you add a liquid to zagarka so it will be enough to create plenty of sauce to spoon over your stuffed peppers.

Don’t be afraid to make this Ukrainian beef stuffed peppers recipe. Make it once, and you’ll learn how easy and delicious it is!

For the best results and some extra information, read the tips and tricks for all Beef Stuffed Peppers Recipe down below.

Tips and Tricks for Beef Stuffed Peppers Recipe:

• It is very important to find the same size peppers so that they will cook evenly.
• The liquid you add to zagarka can be chicken, beef or vegetable stock. Even plain water works.
• Baking time varies on the peppers’ size. The bigger size, the more time it needs, the smaller-lesser time.
• Traditional Ukrainian stuffed peppers are made with half ground beef and half ground pork. For a healthier alternative, I made it with ground beef.
• You may substitute ground beef for ground chicken or turkey for the even healthier option. My mom and I made all the variations, and all of them are equally Experiment and find your favorite stuffed peppers recipe.
• Sour cream is necessary here. First, because it is an inalienable part of Ukrainian cuisine. Second, because it is too darn good with these peppers to pass.
• Do not over mix the stuffing. Preferably use a spoon. Otherwise, you will end up with the stiff filling.
• You can use any rice in this recipe. However, the healthier rice is, the tougher and drier your filling will be. Also, if your rice is transparent, boil it only for couple minutes. This type of rice tends to cook super quickly. You need al dente rice for this recipe.
• The color of the peppers doesn’t matter. But I like festive colors and usually buy red, yellow and orange. The food should be fun, right?!
• These Ukrainian all Beef Stuffed Peppers Recipe is freezer friendly.

How to freeze stuffed peppers:

1. Make stuffed
2. Line a cookie tray or plate with parchment paper. Place stuffed peppers on it. Wrap with plastic wrap and freeze. When they are solid frozen place them in a ziplock. Mark the date and place in the freezer.
3. When ready for a delicious dinner make zagarka (tomato sauce) by following the recipe below.
4. Preheat oven to 350 F. Place frozen stuffed peppers in the pot with the tomato sauce. Bake for 1 hour 15 minutes. Maybe little longer depending on the size of your peppers.

Happy cooking 😉

Please share this recipe with your friends and family. Also, if you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is actually making my recipes.

Thank you for sharing and your support ❤️❤️❤️

Maria

Yields: 5 stuffed peppers

Ukrainian all Beef Stuffed Peppers Recipe

35 minPrep Time

1 hr, 15 Cook Time

1 hr, 50 Total Time

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Ingredients:

For the stuffed peppers:
• 1 cup uncooked rice
• 1 pound and 6 oz. 85% ground beef
• 1 medium carrot (grated with a big hole grater)
• 1 small onion, finely chopped
• 3 tablespoons fresh parsley, finely chopped
• 1 big garlic clove, finely chopped
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 5 medium size bell peppers (color doesn’t matter)
For zagarka (tomato sauce):
• 1 ½ tablespoons olive oil
• 1 medium onion, quartered and sliced
• 1 large carrot (grated on the grated on a big hole grater)
• 1 medium garlic clove, finely chopped
• 3 tablespoons good quality tomato paste
• 3 tablespoons sour cream
• 1/2 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 cups chicken, beef or vegetable stock or plain water
For serving:
• Chopped parsley
• Sour cream

Instructions:

To make zagarka (tomato sauce):

Heat a large oven-safe pot (preferable Dutch oven) over medium-high heat. Add oil. Add onions, salt, and pepper. Fry for 3 minutes, Add carrots and fry for additional 3 minutes. Add garlic and stir for I minutes. Add tomato paste, mix well with the rest of ingredients and caramelize it slightly, about 3 minutes. Reduce heat to medium. Add a little of the chicken stock, so everything comes together. Then add sour cream. Mix everything. Taste and adjust seasoning. Add the rest of the chicken stock. Bring to boil. Taste and adjust seasoning. Remove from heat.

To make stuffed peppers:

Preheat oven to 360 F. Wash the rice very well. In a medium pot bring the rice to a boil and cook for 3-5 minutes (depending on your rice variety) until al dente. Strain and let it cool completely.

In a large bowl combine ground beef, carrot, onion, garlic, parsley, salt, and pepper. Add chilled rice and mix everything with the spoon. All ingredients must distribute well but do not over mix it. Otherwise, the mixture will be stiff.

Remove the top and insides of pepper. Wash them well.

Stuff peppers with the mixture. Place peppers vertically in the pot with the sauce. Cover the pot with the lid or foil tightly, so the steam does not escape.

Bake for 1 hour. Baking time depends on the size of your peppers. It may require less or more time. Mine took 50 minutes. To check for doneness cut the peppers slightly to make sure the beef is cooked.

Remove from oven.

Serve stuffed peppers with plenty of sauce, sour cream, and freshly chopped parsley.

Enjoy 😉

7.8.1.2

57

https://thepuretaste.com/beef-stuffed-peppers-recipe/

Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

Lodge Enameled Cast Iron Dutch Oven

For me, the summer begins with juicy berries and fragrant fresh herbs. Fresh herbs are something I cannot live and cook without. I like the smell, the taste, and the color they add to any dish. When I see local, seasonal herbs, I buy them like crazy. The downside they never last long, and you have to use them as fast as you can to feel it’s fresh taste. This savory egg and fresh herbs pie is a simple celebration and appreciation of the fresh and seasonal herbs.

My grandparents have an enormous amount of chickens at their farm. We ALWAYS have fresh eggs and sometimes just too many. I love days when the fridge is full of eggs. This means my mom will make my favorite egg and herbs hand pies. This is a good way to use the extra eggs you have. In some way, this pie reminds me an egg salad but lighter and with an added summer freshness from herbs.

The combination of dill, parsley, and scallions is an original mix of herbs my mom uses. Sometimes when I have a little cilantro left I also add it to a mixture. If you don’t like specific herb just replace it with the one you love. The idea is to feel the crisp taste of the fresh herbs. However, I would avoid the strong herbs like rosemary, thyme, sage, etc.

Let me quickly talk about the dough for this pie. It is absolutely universal. I use it for all kinds of fillings. It has all the good stuff yeast dough should have: milk, butter, and egg yolks. It is rich yet very light and fluffy yeast dough with a beautiful dairy notes. And the egg yolks create this gorgeous golden-brown color.  I usually make a double batch of this dough, use one-half and freeze the other half. In tips and tricks, you’ll find how to freeze and defrost this yeasted dough.

You don’t have to go crazy and make it as fancy as I did with all the braids and swirls. Most of the time my mom and I make them as simple small hand pies. My love for this egg and fresh herbs pie woke up creative inner me, and I decided to go the extra mile for it. Also, braids give an extra authentic Ukrainian look to this pie. It may seem complicated, but in reality, it is very easy to decorate it. Please check this video on How to braid a three strand loaf. And there is nothing complicated to make leaves and swirls. Use the sharp knife to make a leaf shape and stick it to a pie with an egg wash.

These hand pies never lasted long. Mom usually made them after work when I was playing with my friends outside. Once in a while, I ran into the kitchen to check if they were ready. When they were, I grabbed the whole bunch of them, stopped but the powerful evil eye look of my mom. Put them back on the table, washed my filthy dirty hands, grabbed them again and stormed out. I have to say my mom was popular among my friends as a lady who cooks delicious food, so she had a good fan base.

To me, this egg and fresh herbs pie is a very special cake that reminds me a lot of Ukraine in many ways. This is not a quick recipe because of the yeasted dough, but the result is well worth every effort you put in.  I truly hope you will make it and like it. Please, share your thoughts if you make this pie. It will mean a lot to me.

Tips and Tricks for Egg and Fresh Herbs Pie:

• How to freeze this yeast dough recipe: After the dough has risen for the first time roll it into the rectangular shape. Fold it like a letter. Flip it over. With the shorter edge fold it once again the same way. You should end up with a small square. Place it back in the bowl with the sealed side down. Cover with plastic wrap and refrigerate for up to a day. It will slightly rise in the fridge. Take it from the fridge and wrap it in a parchment paper. Put it in a ziplock, mark the date and freeze for up to a month. When ready to use, take it from the freezer one day ahead of baking and place it in the fridge to thaw properly. When ready to bake, leave it at room temperature for about an hour.
• To make small hand pies: Divide the dough into equal small balls, about 1/3 cup each. Flatten on the surface or in your palm. Add about 3 tablespoons egg filling. Seal the dough with your fingers and put sealed side down on the baking sheet. Reduce baking time to 30 minutes.
• If the top of the pie browns too quickly, cover it with the lightly oiled aluminum foil and continue baking.
• It is equally delicious to eat warm or chilled.
• How to properly store delicate herbs (parsley, dill, and cilantro): Clean the stems from old leaves and dirt. With kitchen scissors cut the ends of the stems. Pour some water into a tall glass. Place the bouquet in water. Cover the glass and herbs with the plastic bag you herbs came in. Store the herbs in the warmest place in your refrigerator. This way, they can stay fresh for up to a week.

Maria

Yields: 1 large pie or 12 small hand pies

Ukrainian savory egg and fresh herbs pie (family recipe)

1 hrPrep Time

40 minCook Time

1 hr, 40 Total Time

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Ingredients:

For the yeast dough:
• 170 ml. warm milk
• 2 teaspoons (8 gr.) dry yeast
• 1 ½ tablespoons (20 gr.) granulated sugar
• 1 ½ teaspoons (5 gr.) kosher salt
• 2 large egg yolks
• 2 cups (300 gr.) all-purpose flour
• ¼ cup (1/2 stick / 57 gr.) unsalted butter, softened
For the egg fillings:
• 5 large boiled eggs
• 1 small bunch of dill
• 1 small bunch of parsley
• 1 small bunch of scallions
• 1/3 cup sour cream
• 1 ½ teaspoon kosher salt
• ½ teaspoon ground black pepper

Instructions:

To make the yeast dough:

Dissolve yeasts in warm milk. Set aside in a warm place for 10 minutes to wake them up. When the yeast has bubbles on the surface add 2 egg yolks, sugar, and salt. Briefly whisk everything together. With the dough hook in a stand mixer or with your hands slowly start adding flour. The dough should be sticky at the beginning. Continue mixing until the dough becomes smooth and soft, about 10 minutes with a mixer or 15 minutes by hand. Start adding butter piece by piece. The dough will be sticky again. Continue mixing until you have the beautiful soft dough, about 7 minutes with a mixer or 10 minutes by hand. Butter the large bowl and put the dough in it. Cover with towel and place in a warm place. Let it rise for 1-2 hours, depending on how warm your place is.

Gently deflate the dough and place it on a lightly floured surface. Roll it into the rectangular shape. From the shorter edge make a fold to the middle of the rectangular. Place the other shorter edge on top of it (fold it like a letter). Flip it over. With the shorter edge fold it once again the same way. You should end up with a small square. With the folded side down place back in the bowl. From this point, you may place it in the fridge for up to one day or let it rise in the bowl for 1-2 hours again, depending on how warm your place is.

To make the filling:

Roughly chop the boiled eggs. Chop all the herbs and green onions. Place everything in the large mixing bowl. Add sour cream, salt, and pepper. Mix everything together.

To make the pie:

Line the baking sheet with parchment paper and lightly flour it. If you decided to make decoration, snip a small amount of dough and set aside. Roll the dough into the desired shape (mine was rectangular). Transfer the dough to a baking sheet with ½ of the dough hanging out of the baking sheet. Place all the fillings on the half of the dough that is on a baking sheet. Fold the other half over the filling. Close all the edges and tuck them underneath of the dough.

You can decorate the pie to your liking by sticking the elements with an egg wash. Cover the pie with the plastic wrap and leave it to rise for about 30 minutes. Meanwhile, preheat oven to 385 F.

When ready to bake, brush the pie with egg wash and place in the middle of the oven.

Bake for 40 minutes. If the top of the pie browns too quickly, cover it with the lightly oiled aluminum foil and continue baking.

Let it cool for 20 minutes.

Serve warm or chilled.

Enjoy!

Notes:

* Timing does not include the resting time.

Nutrition

Calories

1016 cal

Fat

5 g

Carbs

202 g

Protein

36 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

24

https://thepuretaste.com/egg-and-fresh-herbs-pie/

Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

Nordic Ware Half Sheet Pan

I promised you some Ukrainian recipes in my About Page but haven’t posted any yet 😊.  This is not quite traditional Ukrainian cake, but it was a regular guest in my family. I want to share with you a very simple yet sophisticated Zebra cake with chocolate glazing that my mom used to make us very often.

She was baking zebra cake for us all the time. I never actually was interested in recreating it. I always thought those stripes are a tough thing to create, and some “special skills” required. However, once I read my mom’s recipe it sounded simple and really doable. Despite how fancy it looks, it is absolutely easy to make, and you will be amazed how effortless and fast it is.

Because of the busy schedule, my mom used to make it plain, only sometimes she topped it with jam and nuts. Otherwise, this is exactly the same recipe. I only changed two things:

1. Added vanilla extract because we didn’t have it back in the Ukraine, only artificial vanillin.
2. And chocolate glazing, because I’m a chocoholic. Oh, and nuts are also optional but my husband is nuts about nuts. Two happy people sharing one cake.

In one way this zebra cake reminds me the coffee cake, texture and taste wise. Have you ever had a cup of coffee with the perfect melt in your mouth coffee cake? When you take a bite, and the soft air bubbles begin to melt in your mouth, and the smile spreads on your face!? Add a melting chocolate glazing to it and your whole soul will sing a song of happiness. The aroma of vanilla combined with chocolate, the air bubbles, and cloudy texture, melting chocolate glazing all of this is combined in one cake. And it looks absolutely stunning.

Every bite of this cake brings me back to my childhood. I used to cut ¼ of the cake, poured a hot cup of tea, turned on cartoons and my mind went far away. Now, I’m a grown up and supposed to control my cake portion. But because of its lightness, this cake is hard to stop eating. Every airy bite makes you want more so be careful with the size of your slice.

I swear I thought this cake is very complicated to make but in reality, you get the gorgeous looking cake with fancy zebra patterns, and all of this can be done in one and a half hour, including baking time. If you don’t have time or strength but want to impress someone this is the cake to make. It is delicious, easy to make, easy ingredients and the zebra stripes make this cake sophisticated enough to interest any person.

Zebra Cake Tips and Tricks:

• If you don’t want to make chocolate glazing warm 1/3 cup of your favorite jam and spread it on top of the cake. Sprinkle with nuts and serve. This is the way my mom sometimes did, and it is absolutely delicious.
• There are two major ways to melt chocolate: microwave and double boiler method. I always prefer double boiler because it is the safest and best way to treat chocolate. Here is a very detailed instruction on How to Melt Chocolate.
• If you see the center of the cake is underbaked, but the top is browning too quickly place an aluminum foil on top and continue baking.
• Try to avoid dark cake pans. They will brown the outside of the cake too quickly. I always recommend anodized aluminum cake pans. Cakes are always evenly baked, they are durable and relatively cheap. My absolutely favorite brand is Fat Daddio’s Anodized Aluminum Round Pan with removable bottom or Regular Fat Daddio’s Anodized Aluminum Round Cake Pan. And you have an option to choose the size you want.
• For even zebra stripes I used ice cream scoop. It makes the whole process easy, quick and clean. If you don’t have one, the ¼ cup will do the same effect.
• Below is the demonstration how the zebra stripes are actually done.

Yields: 8 or 9-inch cake

Zebra Cake with Chocolate Glazing

15 minPrep Time

55 minCook Time

1 hr, 10 Total Time

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Ingredients:

For the cake:
• 5 large eggs
• 320 gr. sugar, divided
• 113 gr. (1 stick) unsalted butter, room temperature
• 1 1/2 teaspoon vanilla extract
• 200 gr. sour cream
• ½ teaspoon baking soda
• 250 gr. all-purpose flour, sifted
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 2 tablespoons cocoa powder, sifted
• ¼ cup chopped nuts (almond, hazelnuts, walnuts or pecans)
For the chocolate glazing:
• 100 gr. chopped dark chocolate (60-70%)
• 70 gr. heavy cream
• 12 gr. unsalted butter, room temperature

Instructions:

1. Position a rack in the center of the oven and heat the oven to 350ºF. Butter an 8 or 9-inch round pan and lightly coat with sifted flour. Tap out any excess flour.

2. In a large bowl with an electric hand mixer, cream the butter and half (160 gr.) of sugar on medium speed until smooth, about 2 minutes. Stop to scrape the sides of the bowl as needed. In a separate bowl lightly whisk eggs, rest of the sugar and vanilla extract. Add egg mixture to a butter and beat with the hand mixer until fully combined, about 3 minutes. Mix well sour cream and baking soda together and add it to a batter. Beat until everything is combined.

3. Sift together the flour, baking powder, and salt. With the mixer on low speed slowly incorporate the flour into the batter.

4. Divide the batter into 2 equal parts. Add cocoa powder to one part and mix until fully combined.

5. Using an ice cream scoop or a ¼ cup pour the white dough in the center of the cake pan. Scoop the dark dough on top of the white dough. Place every scoop on top of each other alternating white and dark dough. When finished, lightly shake the cake pan to spread the dough evenly.

6. Bake in the preheated oven for 45-55 minutes or until toothpick comes out clean.Cool the cake slightly and then remove from the pan. Let it cool completely before glazing. Spread the chocolate glazing on top and sprinkle with chopped nuts of your choice.

For the chocolate glazing:

Melt chopped dark chocolate in the microwave or using the double boiler method. Warm the heavy cream in the small saucepan. Pour it over the melted chocolate and gently combine together. Avoid whipping it. Less air in the glazing is better. If you see too many air bubbles tap the bowl lightly to release them. When the chocolate mixture cools down to a room temperature, add butter in small pieces and combine everything together.

Nutrition

Calories

4190 cal

Fat

212 g

Carbs

601 g

Protein

46 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

17

https://thepuretaste.com/zebra-cake-with-chocolate-glazing/

Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

Stainless Steel Food Scale

Anodized Aluminum Round Pan

Stainless Steel Ice Cream Scoop

When the snow is gently laying down creating a winter wonderland, when the whole city just stops all the rush, then it’s a perfect time for a beautiful walk. That was a charming and romantic walk. The result – a runny nose and stuffy head next day . My favorite and the only pleasurable way to treat a cold is a homemade soup. Not only, I crave lately for the soup because I got sick but also because it’s freezing outside. When your thermostat shows 71 degrees inside, and you are still shaking, only the soup can warm and soothe you inside. So today I want to share with you one of my favorite Light and Healthy Chicken Meatball Soup.

This soup is special for me because it reminds me so much of my childhood! I refused to eat almost everything at kindergarten except for this soup and maybe a few other not so bad dishes. I always had the feeling that some witches are working in kindergarten’s kitchen because the mess they were feeding us looked like the witch’s potion. One day, I dared to peek into the kitchen and oh boy was I right about the potion. It seemed like the dark magic was controlling the kitchen. Anyway, there is always the light even in the darkest place. I loved this light and healthy chicken meatball soup very much and actually had pleasure eating it.

For some reason, it was forgotten for many years, and I never cooked it, nor did my mom. To my surprise, I found this recipe at Joy’s blog. I never expected to find such a similar taste of my childhood in American food blog. Thank you so much, Joy, for bringing this taste back into my life. When I first made this soup, it reminded me so much of the chicken meatball soup from the childhood, that I made all the adjustments and created the same taste.

The lemon zest in the meatballs brings the delightful scent to soup what makes it so refreshing. And the lemon juice added at the end of cooking not only eliminates the salt amount but also adds a tangy flavor to it. The whole combination of chicken meatballs with ground oatmeal, lemony taste, and scent, chicken broth, fills your entire kitchen with the warming and cozy smell.

The soft melts in your mouth meatballs won my kid’s heart and won it again in my adult years.  It is very light,  well-balanced and satisfying. After eating this soup, what’s left in your body is light, satisfying feeling that brings you joy, happiness, and comfort. Maybe it’s part of the memories, but I swear this soup is warming my heart spoon after spoon.

I loved it so much, so I wonder whether your kids will love this soup as well? Try it, and you may end up with one more warm-hearted kid. Except for the yucky spinach, there is nothing else that can upset the kids. And you can always remove the spinach at the first try and add it later.

I hope you will make and fall in love with this wonderful soup. Stay warm and healthy! 

Chicken Meatball Soup Tips and Tricks:

1. The meatball size is solely your choice. I was in a hurry so made medium size (cookie dough scoop) meatballs. For kids, it will be more fun and eye pleasing smaller size, like a tablespoon. For smaller size, you have to lower the baking time to 5 minutes to avoid overbaking.
2. The amount of lemon juice is also your call. My husband is sensitive to lemons, so I’m careful with it. This recipe shows the average amount I use. If you want a bit tangier, add more but be very careful, adding too much will ruin it.
3. Keep the cooked rice separately and add it to each bowl before serving. This helps the rice to retain its
4. The trick that I learned about healthy cooking is that you can always substitute ground oatmeal for the breadcrumbs. The ground oatmeal acts the same way. It absorbs all the delicious juice from the meat and does not let it escape. Such a win-win: you will end up with the tasty juicy meatballs and healthy alternative.

Yields: 4-6 servings

Light and Healthy Chicken Meatball Soup

20 minPrep Time

40 minCook Time

1 hrTotal Time

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Ingredients:

For the Meatballs:
• 1 pound ground chicken
• ¾ cup frozen spinach, thawed and water squeezed out
• 1/4 cup finely diced yellow onion
• 1 clove garlic, minced
• 1 tablespoon dijon mustard
• 1 teaspoon lemon zest
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon ground coriander
• 1/4 teaspoon grated nutmeg
• 1/2 cup finely ground old fashioned oatmeal
• 1/2 cup grated parmesan cheese
• 1 large egg
• 2 tablespoons whole milk
For the Soup:
• 2 tablespoons olive oil
• 1 medium onion, cut in half and thinly sliced
• 1 big clove of garlic, sliced
• 7 cups good chicken broth
• 1 dried bay leaf
• 2 - 3 tablespoons fresh lemon juice
• 2 cups cooked white or brown rice (1 cup of uncooked)
• salt and pepper
• fresh parsley and grated parmesan cheese, for serving

Instructions:

For the meatballs:

1. Preheat the oven to 375 F. Line a baking sheet with foil, lightly grease it and set aside.

2. In a medium bowl combine ground chicken, spinach, onion, garlic, mustard, lemon zest, salt, black pepper, red pepper flakes, coriander, nutmeg, ground oatmeal, and parmesan cheese. Mix until just combined. In a separate small bowl, whisk together egg and milk, and add it to a meat mixture. Using your hands blend everything together until all ingredients are well combined. Using a cookie scoop or a tablespoon make the same size meatballs and place on a baking sheet, spacing 1-inch apart.

3. Bake for 10-20 minutes, depending on a meatball size until cooked through and light golden-brown color.

For the soup:

Cook the rice and set aside. In a large heavy bottom pot, heat olive oil over medium heat. Sauté onions until translucent and softened, about 5 minutes, stirring often. Add garlic and sauté for 2 additional minutes. Add the chicken stock and bay leaf. Bring to a boil. Lower down the heat and add cooked meatballs. Simmer for 10 minutes. At the end add lemon juice, salt, and black pepper to your taste.

To serve:

Divide the desired amount (~ ½ cup) of cooked rice into the bowls. Ladle in broth and meatballs. Sprinkle with parsley and cheese.

Recipe adapted from Joy The Baker

Nutrition

Calories

869 cal

Fat

43 g

Carbs

96 g

Protein

26 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

16

https://thepuretaste.com/chicken-meatball-soup/

Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

Nordic Ware Half Sheet Pan