The ancient Ukrainian dish has found a new interpretation in 2022.
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There are hot days when the exhausted organism does not want anything more than water, but there is a way out for such cases. If the Spaniards in the summer (and not only) use gazpacho, a cold tomato-based soup, then the Ukrainians once invented their cool pleasure.
On hot summer days, one of the most delicious dishes can be a special yogurt soup, seemingly incompatible concepts. Ukrainian restaurant chef Yevgeny Klopotenko advises to try to cook a cool dish inspired by the traditional Lemko soup, kiselitsa.
The ancient Lemkos used to make sourdough kiselika, adding a whole boiled potato to each dish. Yevgeny Klopotenko also advises to use these vegetables in an unusual soup, but the potatoes can be fried especially for the taste of walnuts.
Yogurt soup, according to the cook, is “cool and nutritious”. This is a perfect option for the kitchen on the hot summer days.
This dish can be prepared both traditionally in the oven and outside, on the grill or grill, then the ingredients of the soup will be even more fragrant, with a typical crunchy crust.
In particular, Yevgeny Klopotenko advises to choose the young potatoes and the carrots and radishes stuffed inside (you can check by simply cutting). And if the cucumber is bitter, it should be removed from the skin.
For cold soups, the cook recommends using thin yogurt with 1% fat. The fat can be diluted with baking soda or replaced with yogurt, widow or gosling.
For the soup.
- 1 liter of unsweetened yogurt 1% (of this amount – 2 tablespoons for sauce)
- 150-200 g of radish
- 2 cucumbers
- 1 young medium carrot
- 3-4 medium-sized new potatoes
- 20 g butter 82.5%
- 5 sprigs of parsley
- 5 sprigs of dill
- 3 green onions
- 1 st. l. mustard
- ¼ Chili pepper
- salt and pepper to taste
- 1 st. l fragrant oil
For fried turkey.
- 400-500 g turkey fillet
- 3 bay leaves
- 3 cloves garlic
- 2 ch.c. l. yogurt 1%
- salt and pepper to taste
First you need to preheat the oven to 180 degrees.
At this moment, the turkey fillet (400-500 g a piece) is marinated and baked. Wash, clean from the membranes, salt and pepper to taste. Add 2 tablespoons of yoghurt with 1% fillet to the baking sheet. Add 3 bay leaves and 3 peeled garlic.
In order for the meat to have a more intense taste and aroma, it is necessary to squeeze and grate the garlic on the fillet.
Put all this in the oven for one hour to bake (when the oven is already heated to 180 degrees).
Then we take the meat out of the arm, put it in a plate and leave it to cool completely.
At this point we cook the potatoes, then fry them (especially for the taste of walnuts). Take 3-4 medium-sized potatoes, clean them as desired, boil them until soft in salt water. If the peel is thin, leave it.
Then squeeze the water and transfer it to a frying pan with melted 20 g butter. Fry each potato well on all sides.
Now we take the greens: vegetables for the soup. Take 150-200 g of radish, 2 cucumbers, medium-sized young carrots, wash, cut into identical small cubes. Eugene allows the carrot not to be peeled, as it is still thin in young vegetables.
Wash the parsley (5 branches), cut the owners և finely chop. Do the same with 5 sprigs of dill և 3 green onion feathers.
After freezing for about an hour, cut the baked turkey into medium-sized identical cubes.
After that we take the soup sauce. Pour into a bowl 2 tbsp. l. yogurt 1% and add 1 tbsp. l. strong mustard. We mix until a homogeneous consistency is obtained. If desired, use sweet ժ Dijon mustard in the grain.
Transfer the sliced vegetables, herbs և turkey fillet to a saucepan or deep bowl, add the yogurt և mustard mixture, pour 1 liter of yogurt 1% և 1 tbsp. l. fragrant oil.
You can also finely chop, add ¼ chili pepper. Salt and pepper to taste. Mix all this well, put it in the refrigerator for an hour to cool.
Pour into pots, add one boiled potato to each. You can add ice cubes for complete cooling.
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