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Ukrainian Varenikes

The Ukrainians populated the Argentine coastline. Some came to Santa Fe and left us their delicious varenikes.

Gastronomy

The  migratory flows  that came to Argentina have many pages that are curious. We all know that thousands and thousands of Italians, Spaniards and several other countries arrived in our lands, but it is crazy that Argentina has been elected by Ukrainians. Let's see: the desperation to flee Europe in those years was such that, more or less, they went to any country that received them. But the  fact that thousands of families spending 40 degrees below zero winters have settled    in the heat and humidity of Misiones and Formosa is at best.- No? - No .  However, they did. In their diaspora, some families also chose northern Santa Fe. That Ukrainian legacy is still being traced. It can be clearly seen in the food. Many northern Santafesinos continue to prepare the exquisite varenikes.

In the department of Vera is the town of Calchaquí. It is a little more than 200 kilometers from the provincial capital. There they eat the richest varenikes in the province. They  regularly organize large family meetings where they bring out this recipe from their grandparents. They taught how to prepare and appreciate it .  That's why in Calchaquí and with the varenikes there are good memories. Not only when you taste them, but as you get together to prepare them.

But what are varenikes? Basically a pasta. They can have quadrangular or crescent shape. They are stuffed with sauerkraut, cheese, mashed potatoes, cabbage, meat, boiled eggs (a Mennonite tradition), fruit or a combination of these ingredients.

 From Calchhere they send us a recipe. Do you dare to prepare Ukrainian pasta? 

 Ingredients 

For dough
  • ½ kg flour

  • Hot water (required amount)

  • Salt to taste

For filling
  • 1 egg

  • 1 kg of potato and ricotta (to taste)

For the sauce
  • Tomatoes

  • Ground beef

  • Onions

  • Seasoning to taste

 Preparation 

  • In a bowl mix flour, water and salt, join together to form the dough. Knead.

  • Cook the potatoes, once ready make a puree, add the ricotta and egg to it.

  • Integrate everything.

  • Roll out the dough, cut it into small buns, stretch them, place in each  puree  filling and close them. Boil them for 15 minutes.

  • Strain them. Serve with sauce.

And that's it!

Publication Date: 30/08/2020

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