ukrainian

Roasted chicken thighs, potatoes, carrots and onion tossed in simple spices, garlic and oil. Then oven baked until chicken is juicy with crispy skin and onions are roasted. Major yum!

Roasted Chicken Thighs and Potatoes

lbs chicken thighs, bone

potatoes,

carrots,

onion,

garlic cloves, sliced

tbsp avocado or olive oil

cumin

oregano

basil

rosemary

salt

black pepper,

bay leaves

Preheat oven to 450 degrees F and prepare large 9 x 13 baking dish with walls.

To the dish, add chicken, potatoes, carrots, onion, garlic and bay leaves.

Drizzle with oil and then sprinkle with cumin or coriander, dried herbs, salt and pepper.

Bake for 40-45 minutes or until potatoes are fork tender and chicken juices run clear when poked.

Remove from the oven and dig in! How easy was this?!

This one good looking dish,I know by reading the ingredients it will be good,only way to know ,is I will make it tomorrow,
Thanks

Just wanted to let you know this was delicious! As we ate it all one could hear was Mmmm… as we ate it &amp; finished… only one thigh &amp; a few left over potatoes/carrots left. There’s just the two of us so I’m thinking my husband will finish the rest later for dinner! He definitely loves your recipes which I’ve made – all of them so far!! LOL… No, I’ve not run out of recipes to cook yet… still more to try! I don’t know if I commented on the Avocado Salad w/green onions I’ve made twice, but it’s good, too. Also, the Chickpea Avocado Salad. I’m thinking I’m going to make the Cedar Plank Salmon next – after I go buy Cedar Planks. I’m sure that will be good, too. Between your website I should be all set up without having to worry on what to fix next!! SERIOUSLY! Again,Olena, “thank-you”!!

Making again today - it was that good the first time around... repeat performer!! Thank you for some of the best recipes I've cooked recently! In fact, my husband is still talking about them!
Happy Easter to you &amp; your family!

This is a great recipe!  Good enough to rate hand writing it in my notebook of true keeper recipes (with credit to your website).  I've made it several times. Last night I didn't have carrots, and used mushrooms in their place.  Fifteen minutes before it was done, I put in a pan of seasoned asparagus in the oven and roasted that too.  My husband raves every time we have this. The prep work is pretty simple and it makes the house smell amazing once the meal starts cooking.  Last night I was made a second pan to put in the oven tonight, too!

Olena, after making this several times - as it's that good - I realized why I/we love it! It came to me one day like a light bulb in my head... you see my mother-in-law was from Czech Republic (hours away from Ukraine) &amp; this is exactly the way she cooked! It was comforting to me as she has now passed away &amp; we miss her great meals similar to this. Just wanted to share this memory...!?

I just found your site and at just the right time.  I am attempting to eat much healthier, and I am exited to try lots of your recipes with real and easily accessible ingredients.  This chicken was just honest, homey and REAL food.  It was delicious.  I have stopped buying as many individual spices since they go stale before I use them.  I now buy spice blends of spices I would use together anyway.  For this recipe I used Trader Joe's 21 seasoning salute and salt.  It came out delicious.  Also, since it is just me and I wanted to do your trick of prepping for two meals at once, I cooked with two chicken thighs and vegetables last night and put an equal amount in a baggie to dump into the pan tonight.  Two suppers and two lunches with one prep time!

Doc delicious.  Perfect for big family dinners. Allows cook some time to socialize while dish bakes.  Easy clean-up also.

I have made this recipe four times now! My toddler gobbled up the chicken and asked for more! I have been playing around adding red onions or red potatoes as well as using a sweet potato one night. It turns out great every time and it is so fast to make on a weeknight or weekend. Thank you for sharing this dinner...it is the one I'm sure to keep in rotation during the cooler months.

Easy and delicious!  Great for a crowd.  I make it at least once a month. thanks!

Delicious winter comfort food and the house starts smelling so good beforehand already :)

Excellent recipe!!! Thank you very much! My family loved it!

Easy to make, healthy and absolutely delicious.  3 hours later and i'm still thinking omg that was so good.  Great for families, guests and bachelors; highly recommended.

I made s smaller portion for my wife and I
. Went to the local store and purchased everything I needed for less than $7 . 
Most seasonings I had at home. Simple quick and delicious .

I can sum up this dish in one word - DELISH!  So easy, my husband could have done it.  I used chicken thighs and drumsticks (for the kids) with red potatoes, onion and carrots.  I didn't have a lot of variety in my cupboard, so I seasoned with salt, pepper, garlic gloves, granulated garlic and fresh rosemary sprigs.  The entire family gave it two thumbs up.  I will definitely be making this dish again.  So glad I wandered onto your site!  Thank you Olena.

This was so good and easy.Love it. Used fresh rosemary,  dried thyme,  bay leaves, salt, pepper and cumin. Can't wait to make it again.  The chicken was crispy and so tasty, and you can just throw it together with whatever you want.

Simple, yummy meal.  Delicious.
I prepped meal exactly as on recipe. And even added sweet potatoes.
Turned out delish.

This is a great recipe 
*because the prep is simple, 
*because your kitchen smells wonderful while  you're baking it, 
*because you have leftovers for at least 2 or 3 days

This will become one of my top Go-To recipes.

Awesome and I used cumin and I added sweat potato to the mix.  Oh and I didn't have a single onion can you believe it?!  So, I used shallots instead!  Awesome one pan dinner!

Thanks and hope you're staying safe!

Norma Macias from Miami, FL

Found your recipe by accident.  Decided to try a whole chicken-never done that before.  Big difference is I put the whole shabang in my insta pot on high heat  pressure cook setting.  Used celery, green peppers, minced garlic, garlic powder, dried mustard, Italian seasonings.  For liquid to steam out I put in a bunch of chicken broth no extra salt.  Today (05/16/20) is first attempt at this.  Looks good in the pot.  Easy to do which I love!

A rainy holiday Saturday. Stiff from 2 days of gardening. Craving chicken thighs,  wanted a quick prep oven meal. WOW!!!!! For once I followed a recipe exactly, with only 2 exceptions. I only had mini potatoes and hate coriander.  Halved the potatoes and substituted cumin.  The flavours were perfect. In my favourite pottery lasagna pan it looked just like the photo. I’m so glad I made enough for 3 meals.

I REALLY recommend  this recipe.  Wonderful for everyday, for company, and will be shared at many potlucks.






it 
.

I made this dish once so far and it was very tasty. Definitely will become a regular dish at our house!

The carrots were not cooked all the way through. I recommend boiling them first if you like them soft like me! Delicious recipe!

This is great! So easy. I’m always looking for one pot/pan meals. Most of my favorites are cajun or southern style recipes that cook down for hours. This recipe has the same homestyle-comfort deliciousness but is quick and easy. Set it and forget it! The spice blend is fantastic, garlic is mandatory, and chicken thighs are the way to go... We also add brussel sprouts.

Thanks for sharing! My house smells amazing right now and the prep was super easy🤗

The chicken and vegetables are roasting in the oven and it smells so good.  My Grandmother immigrated here to the US from Ukraine.  She was the best cook and taught me many traditional Ukrainian dishes.

I can’t wait to eat this!!!!

This was a very challenging experience for me...  40 min, very hard potato’s and carrots, +5 min, +5, +10, +10... Ok now I’m cutting each potato and carrot pieces in half.  Back in for 10min, +10, still not cooked...  What wrong?  Doesn’t make sense, everyone is having success with this recipe😳. And we’re getting hungry...

Wait!  I’m using my micro-convection oven in my motorhome (it’s my home) which usually cooks really well.  Let’s check.. Oh boy, the temps drops to 375F degrees, darn, no wonder it’s not ready!!!  My micro-convection isn’t good enough to cook at 450F for prolong periods 😟

It was finally ready after 2 hours... (note to self, use your propane oven next time Marie!..). and result?  

SO INCREDIBLY DELICIOUS!!!  It’s been more than 1 hour I’m done eating supper and this wonderful taste is still I n my mouth!!!  It’s coming back regularly, for sure!! (with the right motorhome cooking tool..)

Thank you again, and again Olena!  Love your recipes!😍

Fantastic! This was honestly tastier than I expected.  Thank you!

So simple. Needed a last minute chicken recipe. This one tastes great and your whole dinner cooks together in one dish.

The foods look really good need to start making healthier foods

So simple and good. I really like the grated garlic vs crushed so much more favor. I like one pan meals easy prep clean up. I used what vegetables that I had on hand; Red potatoes, carrots, brocoli, mushrooms, onions, garlic, Italian blend seasoning, salt &amp; pepper and skin on thighs. it was very good. Even a serrano pepper at one end since I like a little heat for me.

Love this recipe! So easy and delicious! I could never knew chicken could be juicy until I found Olena’s recipes!

This recipe has complete instructions for making Ukrainian potato and cheese pierogies from scratch and by hand. Simple and delicious this recipe is handed down for generations!

Traditional Ukrainian Pierogies

potatoes

200 g (1/2 pound) medium cheddar cheese, cut into 1 inch cubes

flour (plus more if needed)

tsp salt

potato water

bacon or pork fat

To make the filling, boil the potatoes until tender. Drain water into a bowl. Set aside for later. Place cubed cheese on top of the cooked potatoes and cover with a lid. Let rest for about 5 minutes so that the cheese will melt. Sprinkle with 1 tsp salt and mash the potatoes and cheese with a hand blender, potato masher. Let cool to room temperature.

To make the dough, add the flour, egg and 1/2 tsp salt to a food processor bowl. Turn on the food processor. Slowly pour in the potato water until the dough forms a ball and then turn off the food processor.

Place the dough on a floured surface. Knead with floured hands. The dough should have the feel of pizza dough, elastic but not wet. Work in a little extra flour if the dough is too moist.

Divide the dough in 3. Roll out one ball of dough to 1/8 inch thickness. Use a pierogi press to make pierogies or use the instructions below to make them by hand.

Use a biscuit cutter or glass. Dredge the rim of a 3 to 3 1/2 inch glass in flour, then press the glass into the rolled out dough to cut a circle of dough. Place the dough round in your hand and spoon about a heaping tablespoon of potato and cheese filling into the middle of the dough. Pull the dough over the filling and pinch the edges. If the dough is dry, moisten a finger in water to help seal the edge.

Place the pierogi on a towel sprinkled with flour. Cover with another towel so the pierogi does not dry out. Continue to make the remaining pierogies.

To cook the pierogies, place them in boiling for about 8-10 minutes. The pierogies should rise to the surface of the water when they are finished cooking.

While the pierogies are boiling, fry the bacon or pork fat, until browned and crisp.

Toss the cooked pierogies in bacon, and bacon grease or the pork fat.

Serve with sour cream.

Baba's Traditional Ukrainian Perogies Recipe

For the Filling:

lbs. potatoes (large russet potatoes work best)

lb. brick of sharp cheddar cheese, grated

onion, diced and sautéed in butter

For the Dough:

all purpose flour

tsps salt

water

Tbsp vegetable or olive oil

eggs

This Ukrainian varenyky recipe with traditional potato filling calls for just a handful of ingredients. It makes for the perfect weekend kitchen project. (This dough recipe is adapted from Mamushka by Olia Hercules [Weldon Owen, 2015])

Varenyky Recipe with Potato Filling

egg, lightly beaten

fine sea salt

extra virgin olive oil

onions,

black pepper

Unsalted butter,

Sour cream or unsweetened vegan yogurt,

Make the Dough: In a large bowl, stir together the egg, water, and salt until fully combined. Gradually mix in about 2 ⅔ cups of the flour and stir to combine into a shaggy dough. Turn it out onto a floured surface. Knead the dough with the heels of your palms for about 5 minutes, until it is smooth, elastic, and no longer sticks to your hands, sprinkling on more flour as needed. Place the dough back in the bowl, cover loosely with a kitchen towel, and let it rest for 30 to 60 minutes.

Meanwhile, cook the Potatoes: Place the potatoes in a medium pot with enough water to cover by about 2 inches and a teaspoon of salt. Cover, bring to a boil, reduce the heat to low, and simmer with the lid ajar until the potatoes can be pierced easily with a fork, about 15 minutes.

Cook the Onions: Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring frequently, until they’re dark brown and a bit crispy, about 15 minutes. Set the skillet aside.

Finish the Filling: Reserve 1/3 cup of the potato cooking water, drain the potatoes, and return them to the pot. Mash until smooth and stir in the reserved cooking water and a third of the fried onions with their oil. Season to taste with salt and pepper. Bring the potatoes to room temperature.

Roll out the Dough: Cut the dough into 4 pieces. Working with 1 piece at a time (keep the remaining dough in the bowl covered with the towel), roll the dough between your palms into a thin log about 10 inches long and 1 inch thick. On a floured surface, cut the log into approximately 12 1-inch pieces (these should resemble gnocchi). Using a rolling pin dusted with flour, roll each piece into an approximately 3-inch circle; if the dough is sticking to the surface or rolling pin, dust it with more flour.

Fill the Dough: Working with 1 circle of dough at a time, place a heaping teaspoon of the potato filling into the center. Gather the dough into a half-moon shape around the filling and pinch the top closed, then pinch both edges closed. Place the shaped varenik on a well-floured board or tray and continue filling the rest of the dough. Make sure the varenyky are not touching &#8211; you do not want them to stick together.

Boil the Varenyky: Bring a large pot of generously salted water to a boil. Boil the varenyky in batches &#8211; 6 to 10 at a time, depending on the size of your pot. Cook them for 2 to 3 minutes &#8211; they are done when they’ve floated to the surface, the water returns to a simmer, and they’ve been simmering for about 30 seconds. Do not overcook, as the filling may escape the dough.

Using a small mesh strainer or slotted spoon, fish the varenyky out and place in a large bowl. Add a small pat of butter (or drizzle of oil) and gently toss to prevent the varenyky from sticking together. Continue cooking the remaining varenyky. At the end, add all the remaining fried onions to the bowl and toss to coat.

Serve immediately, with sour cream or vegan yogurt. Leftover varenyky are great fried in a pan until crispy.

https://www.youtube.com/watch?v=bhmrIOEj0UQ

For the complete recipe, head to: https://thenewbaguette.com/ukrainian-varenyky-recipe-potato-filling/

How to Fold Ukrainian Varenyky

My version of Instant Pot Cabbage Rolls is lazy where cabbage rolls are unstuffed into a casserole. It is one pot meal and ultimate comfort food from my Ukrainian grandma made in electric pressure cooker.

Instant Pot Cabbage Rolls {Authentic Ukrainian Recipe}

lbs cabbage (medium-coarsely shredded)

onion

garlic

lbs turkey

tsp thyme (dried)

black pepper (to taste)

avocado oil

water + 1 bouillon cube OR any stock (low sodium)

brown rice (rinsed & drained)

tomato paste (low sodium)

28 oz can diced tomatoes (low sodium)

dill (finely chopped)

yogurt

On Instant Pot, press Sauté and let appliance preheat on high until display says Hot.

Swirl oil to coat, add onion and 2 cloves of garlic; cook for 3 minutes, stirring occasionally.

Add turkey, thyme, oregano, salt and pepper; cook for 4 minutes, constantly breaking meat into small pieces with spatula. Meat won’t get browned and some pink pieces are OK.

Add cabbage and stir.

Add water + bouillon cube (stock), rice, tomato paste and diced tomatoes. Do not stir.

Close the lid, set pressure vent to Sealing and press Cancel to turn Sauté off.

Then press Pressure Cooking on High for 22 minutes. Display will say ON, Instant Pot will take about 15 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.

After 22 minutes, display will say OFF. Turn pressure vent to Venting position and let steam out, which takes 2-3 minutes. I recommend doing so outside to avoid the smell and mess in the house.

When float valve (pin) is down open the lid, add 1 grated garlic clove and dill, then stir gently but well.

Serve hot with Greek yogurt and whole grain toast.

Store: Refrigerate in an airtight container for up to 5 days.

Freeze Leftovers: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Freezer Meal: Saute just turkey until small pieces. Add all ingredients to gallon size bags (I love these reusable ones) with tomato products going first, no broth and cabbage in a 2nd bag (too much to fit into 1). Freeze for up to 3 months. Then cook from frozen with broth for 22 mins (brown rice) or 10 mins (white rice) on High pressure with QPR or NPR.

https://content.jwplatform.com/videos/3FWkQUVa.mp4

Unstuffed Instant Pot Cabbage Rolls is healthy 30 minute one pot dinner without extra work. Ultimate comfort food like my mom and grandma in Ukraine used to make.

Instant Pot Cabbage Rolls

Instant Pot Beef Stew is a mouthwatering one-pot dinner with fall-apart beef and tons of chunky hearty vegetables cooked in a delicious gravy-like broth. It&#039;s just like my Ukrainian grandma used to make and I&#039;m even sharing her 2 secret ingredients at the end. This soul-warming stew is ready in under 1 hour and is the easiest and best comfort meal that will carry you through the winter season!

Instant Pot Beef Stew {2 Secret Ingredients}

carrots (chopped)

celery (chopped)

garlic (grated & divided)

lbs potatoes (cubed)

chuck

bouillon cube

thyme

peppercorns

peas

bouillon cubes

cornstarch

In Instant Pot, add onion, carrot, celery, 2 garlic cloves, potatoes and beef as you are cutting them. Then add tomato paste, bouillon + water or stock, oregano, thyme, salt, pepper, bay leaves and peppercorns. No need to stir, just flatten tomato paste with a spoon.

Close the lid, set pressure vent to Sealing and press Pressure Cook on High for 30 minutes. Display will say ON, Instant Pot will take about 20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 30 minutes will begin.

When display says OFF, stew is ready. Now your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take about 15-20 minutes - Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes. I recommend doing so outside to avoid countertop mess and house smelling like stew for days.

Open the lid, add peas, remaining 2 cloves of garlic and dill. Stir.

To thicken beef stew: Switch electric pressure cooker to Saute. In a small bowl, whisk cold water with cornstarch, add to the pot and stir gently. Cook for a few minutes until thickened.

Serve hot.

https://content.jwplatform.com/videos/Qe600G2N.mp4

Instant Pot Beef Stew is a mouthwatering one-pot dinner with fall-apart beef and tons of chunky hearty vegetables cooked in a delicious gravy-like broth. It's just like my Ukrainian grandma used to make and I'm even sharing her 2 secret ingredients at the end. This soul-warming stew is ready in under 1 hour and is the easiest and best comfort meal that will carry you through the winter season!

Instant Pot Beef Stew

Babka is an Ukrainian sweet, leavened bread made with a rich dough which is made for Easter Sunday to celebrate the rising of Christ. 

Traditional Ukrainian Babka

(1/4 ounce) packets active dry yeast

sugar

scalded milk

butter OR 1/2 cup butter and 1/2 cup vegetable oil

eggs, large, room temperature

egg yolks, large, room temperature

raisins

dark rum (or water)

orange

Proof the yeast with the 1 teaspoon of sugar in the warm water. If yeast does not get "frothy", start with new yeast.

Combine the scalded milk with the butter, sugar and salt. Stir.  Allow butter to melt and liquid to get lukewarm (about 105F) to melt butter and then let stand till lukewarm.

In a large bowl or bowl of stand mixer, beat the whole eggs with the yolks.  Make sure milk mixture is around 105F to 110F; cool or warm as needed to achieve this temperature. Stir in yeast mixture.  Add half the flour and beat 5 minutes with an electric mixer with the paddle attachment. You can do this by hand using a wooden spoon but it will take longer.  Add the rest of the flour to make a very heavy batter which holds together but is too soft to knead. Continue beating well until smooth and elastic.  Cover and let rise in a warm spot till double. This rise will take awhile, don't rush it.

Meanwhile, soak raisins in rum (or water).

Drain the raisins well, reserving the rum. Stir batter, then mix the raisins into the dough.

Grease tins and line with  parchment paper (grease paper, too) or grease very well and sprinkle with bread crumbs to help prevent sticking.  It is easiest to fill cylinder shaped pans by greasing your hands, pinching off pieces of dough, dropping them into the tin, then pressing gently with floured fingers to fill gaps and smooth tops.  Press any exposed raisins back into the dough. Brush tops with egg wash. Let rise lightly covered until double in size.

Preheat oven to 400F.

As soon as the babka is ready to bake, reduce the temperature to 350 F and place the tins in the oven. Bake for 40 to 45 minutes (coffee can sized) or until a instant read thermometer inserted into the center reads 200 F. or just under.  Adjust according to pan size; the smaller the tin, the shorter the baking time.  Checking by temperature determines exactly when your bread is done.

Take them out of the oven and place them on something soft like folded soft towels on their side still in the tin, rotating the pans occasionally.  After 15 minutes remove them from the tins. Keep them on their side until they cool; gently rotate them once in a while to prevent deflation and settling.

OPTIONAL:  To glaze babka -  sift 1 - 2 cups powdered sugar into a bowl and stir in some of the reserved rum (or milk) until it reaches a thick pouring consistency. Spread on top of loaves allowing some to trickle down the sides.

This Chicken Noodle Soup with juicy chicken, tender noodles and fresh dill is my grandma&#039;s recipe. As Ukrainian who grew up eating soup every single day, you better trust me when I say &quot;this soup is good!&quot;.

Chicken Noodle Soup

chicken

peppercorns (whole)

garlic cloves

chicken stock (low sodium)

carrots (diced)

potatoes (diced)

egg noodles pasta

tbsp salt

olive oil

parsley onion

In a large Dutch oven or pot, add chicken thighs, bay leaves, peppercorns, onion, 2 garlic cloves and stock.

On high heat, bring soup to a boil covered and then move lid to the side a bit to keep soup clear. Cook for 20 minutes, removing foam as it rises to the top with a mesh strainer, occasionally.

Meanwhile dice potatoes and carrots. Chop dill and grate garlic.

Add potatoes and carrots, stir and reduce heat to medium. Cook with half lid open for 5 minutes.

Add pasta, stir and cook for another 5 minutes. I would stir a few more times to prevent pasta from sticking.

Discard onion, bay leaves and peppercorns with a mesh strainer.

Add salt, olive oil, grated garlic clove, dill and ground black pepper to taste. You can also shred chicken right in the pot now.

Stir and adjust any seasonings to taste. If you have time, let chicken noodle soup sit covered for 5 minutes.

Serve hot with a slice of toasted bread.

https://content.jwplatform.com/videos/GmlrcvbO.mp4

This Chicken Noodle Soup with juicy chicken, tender noodles and fresh dill is my grandma's recipe. As Ukrainian who grew up eating soup every single day, you better trust me when I say this soup is good!.

Pampushky (Ukrainian Garlic Bread) recipe! Soft yeast rolls are baked until golden and brushed with a garlic oil while still hot.

Top 15 ukrainian recipes from across the web

The most viewed ukrainian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Traditional Ukrainian Babka

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Top 15 ukrainian recipes from across the web

The most viewed ukrainian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Chicken Thighs and Potatoes

Traditional Ukrainian Pierogies

Baba's Traditional Ukrainian Perogi...

Varenyky Recipe with Potato Filling

Instant Pot Cabbage Rolls {Authenti...

Instant Pot Beef Stew {2 Secret Ing...

Traditional Ukrainian Babka

Chicken Noodle Soup

Pampushky (Ukrainian Garlic Bread)

Ukrainian Dill Potatoes

Ukrainian Dill Potatoes

Vegan Holubtsi (Ukrainian Stuffed C...

Vegetarian Ukrainian Cabbage Rolls ...

Stuffed Cabbage Rolls [Oven &amp; I...

Russian Eggplant Caviar ("Ikra")

The most viewed ukrainian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Stuffed Cabbage Rolls [Oven & I...