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Each region of Ukraine keeps its culinary treasures. Lemkivshchyna, a picturesque corner of the Carpathians, also has its own unique dishes. One of them is hoods.
This ancient dish combines simplicity of preparation, availability of ingredients and unique taste. Once upon a time, it was mandatory in peasant families, because it allowed to quickly and economically feed the family.
In general, ancient cooking has several common features:
- Simplicity and accessibility. Housewives used what was at hand: products from the garden, cabbage, milk, eggs.
- Frugality. The ability to spend the minimum and get the maximum was vital.
- Nutrition Fuchki is a hearty and energy-rich dish that sustained strength during hard work.
These principles are still relevant today, so ancient recipes should be restored and used.
Ingredients
- Flour - 250 g
- Milk - 250 ml
- Sauerkraut - 250 g
- Onion - 1 piece (large)
- Eggs - 3 pieces
- Soda - 1/3 teaspoon
- Salt, pepper - to your taste.
Preparation
Basically, fuchki are sauerkraut fritters. Therefore, knead the dough first. Sift the flour into a bowl. Add salt, pepper and soda, mix, then beat the eggs, pour in the milk and mix until smooth.
Next, finely chop the onion, and if necessary, wash and slightly squeeze the sauerkraut, and then chop it even smaller. After that, add onions and cabbage to the dough, mix well.
Now — ordinary frying. Heat a pan with a little oil, then fry the fritters over medium heat until golden on both sides.
If the fuchki were fried in a large amount of oil, then it is worth removing the excess fat. To do this, put the finished fritters on paper napkins, and only then - on a plate. Well, then serve the fuchki hot, necessarily with sour cream.
