Jewish cuisine

Starting a conversation about Jewish cuisine, it should be noted that the Jewish people for centuries renowned for the art of cooking. This applies to hot and cold dishes and, of course, sweet and pastry dough.

Recipes of the Jewish dishes tell about the way of life, national tastes, history and traditions of this nation. They are inextricably linked to their religious practices that put certain restrictions on the choice and mix of some types of products. For example, there is a strict ban on the use of Jewish pork, as well as a combination of milk and meat.

At the same time, Jewish cuisine contains elements of a balanced diet. Basically, its priorities are products with high nutritional and biological value, which have a large number of proteins, minerals and vitamins, it is easily absorbed by the body. These products are irreplaceable fish and poultry.

High biological value of food products is achieved by the skillful use of both plant and animal origin. An example is their national food - kugoly or stuffed with various dishes.

Jewish cuisine, recipes which limit the use of spices, seeks to preserve the natural taste of food. When cooking techniques used cooking products such as decoction, pripuskaniya, fire under the hood with the addition of water.

It should be noted that one of the features of this cuisine is the wide use of baked chicken or goose fat. It is used for frying onions and roots they fill with snacks, is added to the stuffing.

To finally understand what dishes prefer Jews call their favorite main dishes are: chicken and broth with croutons, Mandla, or noodles. In the summer, they use cold soups, especially they like beetroot.

From the main dishes are often on their table is tsimes, sweet and sour meat, mincemeat herring. Very fond of stuffed chicken, fish and chicken necks. A dough - a special song! They - varied in form, taste and filling. The favorite ingredients in cooking are baking poppy, honey and cinnamon.

But the most valuable thing in Jewish cuisine - is the simplicity of its dishes. It can feel any hostess who use the following recipe to taste the national cuisine of the ancient people.

 Jewish cuisine recipes

Forshmak herring


  • slightly salted herring - 2 pcs.
  • boiled eggs - 3 pcs.
  • processed cheese - 2 pcs.
  • boiled carrots - 1 pc,
  • butter (softened) - 200 g


Clean herring, removing the skin and removing all the bones. Very finely chop it. The eggs, carrots and processed cheese mince. All together. Add soft butter. All thoroughly as to obtain homogeneous mass. Forshmak ready. You're beautiful to put it on a plate. Eat mincemeat, spreading on bread as a sandwich.



  • carrots - 600 g,
  • sour apples - 300 g,
  • raisins - a handful,
  • meal - 2 table. spoons,
  • sugar - 2 table. spoons,
  • butter - 3 table. spoons,
  • Salt - a pinch.


Carrots cut into strips. Sprinkle it with flour and frays hands. Clear the apples from the seeds and rind, cut into strips. Apples and carrots are put in a pot, add the raisins, salt, sugar and butter. Content to half fill with water and simmer over medium heat until cooked carrots.

Tzimes can have both heat and cold. You can submit as a separate dish, and as a side dish to meat.

 Jewish cuisine recipes

Liver pate (Gehakte Leber)


  • beef liver - 250 g,
  • white bread - 1 slice,
  • Chicken (goose) oil - 2 table. spoons,
  • Eggs - 2 pcs.
  • Bow-turnip - 1 pcs.
  • green onion - 30 g,
  • salt pepper.


Liver clean from the films and ducts, cut into small pieces and fry, but it is better to boil for 7 minutes, stirring occasionally. Then the liver, along with pulp soaked bread, mince. Add fried onion, salt, pepper, melted goose (chicken) fat, all carefully Stir until smooth.

Transfer to a plate and garnish with slices of boiled eggs and green onions.

Note: Goose (chicken) fat can be replaced with butter.

Stuffed fish (gefilte fish) stew


  • fresh fish (carp, perch, pike and others.) - 1 kg
  • Bow-turnip - 4 pcs.
  • Salt - 1 tsp
  • pepper - 1 tsp
  • Eggs - 2 pcs.
  • cold water - 1/3 cup,
  • sugar - 1/3 tsp
  • carrots - 3 pcs.
  • white bread - 1 slice thickness of 2 cm


The fish is cleaned, gut, carefully remove the skin. The pulp is separated from the bones and mince. Add soaked in warm water and a loaf of bread, chopped onion, eggs, pepper, and salt. The resulting minced knead well, gradually adding water, and fill their fish skin.

At the bottom of the pan put the onion peel and cut carrots into slices, to them - the skin, filled with minced meat, and the head, giving the fish like a look. On each side of it should impose the remaining carrots and onion skins. The fish should be completely fill with water. Put on the fire, bring to a boil, and then simmer for two hours over low heat.

 Jewish national cuisine

Stuffed neck (Helzl)


  • flour - 1, 5 cups,
  • grated onion - 4 tablespoons,
  • lard - 0, 5 cups,
  • Salt - 1 tsp 25,
  • black pepper - 0, 25 teaspoons,
  • red pepper - 1 tsp
  • goose neck - 1 pc. or neck chickens - 2-3 pcs.


With existing cervical carefully remove the skin. Sew one end. Mix the flour, lard, onions, peppers and salt. This mixture to stuff the skin of the neck. Then sew up the second end thereof. You can stuff the neck stew with chicken or cook in the broth separately. Before serving, remove strings and cut into slices and garnish.

This dish can be made a little differently: do not take shredded and chopped onions with a knife, and instead of lard - fat, finely chopped.

  Makovniki (Monel)


  • Poppy - 1 cup,
  • nuts - 1 cup,
  • honey - 150 g,
  • Sugar - Article 5. spoons,
  • vegetable oil - 1 tbsp. spoon,
  • cinnamon - to taste.


Mac through a meat grinder and mix with chopped nuts. In a saucepan, melt the honey, add sugar, cook until sugar is dissolved. This syrup is put poppy and nuts. Cook for 15-20 crumple, stirring frequently. After that, the mass lay on a wooden board, greased and give a little cool, smooth the layer thickness of 2 cm. Sprinkle with ground cinnamon and cut into diamonds or squares.

Recipes of the Jewish dishes are designed to fully comply with all the laws of religion, the eating - Kashrut, which translates from Hebrew as "suitable".

Every nation has its own characteristics and traditions. And we must pay tribute to the respect of the Jewish kitchen, which by its taste is one of the best cuisines in the world.

 Recipes Jewish cuisine

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 Ukrainian food

Ukrainian cuisine - rich and generous. A large area of ​​the country allowed to form the kitchen, which includes a variety of products, from vegetables to fruits of the temperate zone of the subtropics, from sea fish and seafood to forest game. Recipes Ukrainian cuisine is usually not difficult. And the food - hearty, dense, saturated fat, and consisting of a variety of ingredients. Lose weight on such a diet is unlikely someone will be able to. But for cold winter days, the recipes of Ukrainian cuisine - at the time.

Borsch Kiev

Borscht - a business card of Ukraine. Recipes for cooking borsch as much as housewives. But the main ingredient is still the same: beets, potatoes, tomatoes. Borsch can be red, yellow, green. Meat and vegetable. But be sure - it was delicious!


  • At 200 grams of beef and sheep meat (pork)
  • 400 g fresh cabbage
  • 2 medium potatoes
  • 2 medium beets
  • 2 tbsp white beans
  • 2 sour apples
  • 1 onion
  • Carrots, parsley root, celery root
  • 0, 5 liter of beet kvass
  • 0, 5 cups tomato juice or pastes
  • 2 tbsp butter
  • 1 tbsp finely chopped lard
  • Allspice, bay leaf, parsley


Beans soak and boil until the eve of readiness. Of beef broth to cook. Ready need to strain the broth and meat cut into pieces a la carte. Peel the potatoes, cut into cubes. Cabbage chop.

Tomatoes peel, chop and sauté in oil until soft, then rub through a sieve. Beets clean and cut into strips. Mutton (brisket), chop and fry in a pan. When heated with oil, put in a pan and cook beets until tender, adding broth if necessary filtered.

Carrots and onions chop and fry in a little vegetable oil. Salo crush with parsley. Apples chopped.

In the strained broth to put the potatoes and cabbage, cook for about 10 minutes. Next, add the beets with lamb, roasted root vegetables, onions, tomatoes, apples, beans and bacon ready. Pour beet kvass. Broth bring to a boil, add spices and cook over low heat until cooked cabbage and potatoes. Ready soup served hot, put in the meat dish, add sour cream and parsley.

Beet kvass

Kvass - ancient drink loved by all Slavs, and well-known not only in the Ukrainian cuisine. Beet kvass today is not as well known as the bread, but in vain. This is - the best way to treat hypertension and to cleanse the body. And besides, it gives a special relish Red borsch. Cook beet kvass easy.


  • Fresh Beets - 1-2 pieces.
  • Water - about 3 liters
  • The crust of rye bread
  • 3-liter jar


Beets Wash, peel and cut into small pieces. Put them at the bottom of a glass jar (volume of approximately 1/4 or greater). Pour the cooled boiled water, add a crust of bread (it will speed up the fermentation process). Leave in a cool dark place for fermentation. When kvass starts to wander, you need to get a crust, and you can begin drinking kvas. Or use for cooking borscht and summer okroshek. As the use of water in a jar of kvass can be added until the color of the drink will remain saturated.

 Ukrainian cuisine recipes

Potato grandmother with mushrooms

Potatoes - another traditional product, without which the Ukrainian cuisine would be quite different. One of the ways of cooking potatoes - a potato grandmother.


  • Potatoes - 500 g
  • Dried mushrooms - 50 (or 200 g fresh)
  • Dry wheat bread (you can take the bread crumbs) - 100 g
  • Onions - 2 pcs.
  • Egg - 1 pc.
  • Butter or grease
  • Black pepper, parsley

For the gravy:

  • Mushroom broth or soup - 150 ml.
  • Bulb - 1 pc.
  • Wheat flour - 1 st.l.bez slides
  • Butter - 2 tbsp
  • Tomato paste or sauce - 2 tablespoons
  • Sour Cream - ¼ cup


Dried mushrooms to soak and boil advance. Fresh mushrooms bust, clean, cook until done. Boil potatoes in their jackets, a little cool and clean. Mince or chop the blender, add the egg and salt. Chop onion finely and fry in oil or fat until golden brown, add the sliced ​​mushrooms and simmer for about 10 minutes. In the ready-mix add chopped stale bread, salt, pepper and herbs.

Pan or skillet grease. Bottom sprinkle with breadcrumbs and put them on a layer of potatoes. The next layer of the fungal mass. Spread some of these layers, the latter must be potato. Sprinkle it with breadcrumbs, drizzle with oil. Put grandmother bake in the oven until cooked (ok.30-40 minutes).

Prepare the sauce. Flour a little fry in butter. Fry chopped onion in oil, add the flour and tomato paste. Mix well, pour broth and sour cream, stir and bring to a boil. Cook after thickening over low heat for 3-5 minutes.

Ready grandmother put on a plate, pour the sauce and serve hot. Bon Appetit!

Pork with prunes

Ukrainian cuisine is impossible to imagine without pork and lard. Pork - easy cooking meat, which does not require prolonged cooking, as opposed to, say, beef. Pork in the Ukrainian cuisine is traditionally prepared with vegetables or potatoes, as a spice used black pepper, parsley and celery roots, herbs and prunes, which gives the meat a nice sweet taste.


  • Pork (fillet) - 600 g
  • Prunes - 250g
  • Stale white bread - 80g
  • Sugar - 2 tbsp
  • Vinegar - 0, 5 cups
  • Salt, allspice, bay leaf.


Pork cut into portions and fry in oil or fat. Put into a saucepan, pour 3 cups of water and vinegar, put spices and simmer until tender, turning to avoid burnt. Cooked pork cut into thin slices.

Prunes wash, remove seeds and cook in 1, 5 cups of water until tender. Wipe or chop the blender. White breadcrumbs chop, fry in butter and mix with prunes. Add the sugar, pour a little liquid in which stewed pork. Mix thoroughly and boil for a few minutes, making sure not formed lumps. Pour the boiling mixture of pork ready. Serve with fried potatoes.

 Ukrainian cuisine recipes

Pennick apricots

What I'm meal without dessert? Ukrainian cuisine is rich and sweet, a lot of them and they are very different. Sweet pastries, cakes, pies and cakes. Bagels, biscuits, rusks ... In general, there is something to please yourself sweet tooth. But we offer you a dessert is not only delicious, but also useful. And, importantly, low-calorie.

Pennick (Pіnnik) - is a hot lush sweetness, of which necessarily includes the whipped egg whites. Served definitely hot, with cream or sour cream.


  • Fresh apricots - 0, 5 kg
  • Egg Protein - 8 pcs.
  • Sugar - 1 tbsp
  • Breadcrumbs - 1 tbsp
  • Citric acid - a pinch


Apricots peel, pour boiling water and boil until tender. Rub through a sieve or chop the blender. Add the sugar, citric acid and stirred. Protein shake up in the dense foam and gently stir in the mashed potatoes.

Heat oven to 180 ° C. Baking dish (preferably metal) greased and sprinkled with breadcrumbs. Share apricot weight in the form and sprinkle with powdered sugar. Put in the oven to bake for 15-20 minutes. Serve hot.

Ukrainian cuisine recipes is simple and accessible, - a good support to young housewives. Intense aromas, high nutritional value, and most importantly - excellent taste, which is sure to appeal to all home.

 Recipes Ukrainian cuisine

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