Yavorivsky pie is a popular culinary treasure that embodies the richness of Ukrainian gastronomic tradition. The wine is no less tasty, but it also has deep historical significance, even becoming part of the intangible cultural decline of Ukraine. Today, together with chef Volodymyr Yaroslavsky, WomanEL reveals the secrets of how to prepare Yavorivsky pie at home and preserve the spirit of folk traditions.
The pie can be enjoyed either hot or cold, making it ideal for any occasion. Yogo can be served with a gentle sauce and sour cream with khronom and dill, which adds a special piquancy, or with traditional machanka – a sauce made with boiled dried mushrooms, tsibule and carrots, seasoned with mushroom broth and gold lubricated beard. This combination creates an irresistible taste that can be transferred to the very depths of Ukrainian cuisine, – Rospov Volodymyr.
Ingredients for 1 large pie (shape 26 cm)
Dough:
180 g milk;
20–22 g fresh yeast;
35 g cucru;
2 chews;
350 g boroshna;
25 g olive;
6 g salt.
Filling:
550 g mashed potatoes (simply boiled potatoes);
500 g of boiled buckwheat (200 g of cereal);
400 g of tsibul;
400 g of meat hymen;
Kmin, Drogobitska sil.
To prepare the dough in warm milk, add zukor, yeast, sift, olive oil, salt and knead the soft dough. Let stand in a warm place for the goodness to come.
200 g of cereal, add 330 g of water, add salt and cook the porridge. Cut the cherries into cubes, grease them on a baking sheet and add the diced cibul. Brush until golden brown.
Mix potato puree, buckwheat and cracklings with zibule, until savory. Roll the dough thinly, add the filling and carefully cover the dough with the dough. Place the seam side down in the pan, brush with egg, sprinkle with salt and kine. Let the three rise (near the beginning of the year) and bake at a temperature of 170 degrees for about 40 minutes.
Previously we talked about the TOP 3 recipes for aspen pies from Liza Glinskaya.