National traditions have visited your home with aromatic bread products, rye scents and the warmth of your homeland. Agrarian customs, a national outlook and a self-possessed culinary fantasy have all been embodied in exceptional delicacies. Authenticity and man-made spirituality as added value.
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Pies a-la Kosiv
Ingredients:
Dough: 1 kg flour, 0.5 l milk (kefir), 50 g yeast, 1-2 eggs, salt, sugar. Stuffing: 0.5 fresh cottage cheese, spring onions, an egg, salt
Preparation:
Dilute yeast in warm milk with a pinch of salt and let it ferment. Pout it into a pot with sifted flour. Add some salt and an egg. Knead until dough comes off the hands. Then pour in 1-2 spoonfuls of warm oil and knead again. The dough should be soft. Later, form small pies, put them on a flour-sprinkled board, cover and let them rise. Afterwards, put on slightly withered cabbage leaves (two pies per one), coat with milk or an egg, and bake in the oven. If bilberries are available, they can be added to pie stuffing.
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