Tocan with bulls, or riplyanka.
A trip to the village of Richka, located near the Borzhavsky valleys, gave me another recipe for a dish of true Transcarpathian cuisine.
I have heard a lot about this dish in different villages of the mountain valleys of our Maramures: in Kolochava, in Shiroky Luh, and in the extreme village of Svoboda.
This dish has only two components: turnips, which is the name of Maramures, potatoes, and ground melay, known to us, the Dolishnians, as corn flour. We are talking about riply tokan, somewhere else it is called riply kulesha, buly tokan or just riplyanka.
Bryndza, grated from sheep cheese, and mushroom pancake with homemade sour cream, and cracklings from boiled corned beef go well with ripped tocan. And once upon a time, a tokan was simply dumped on a wooden board, cut into pieces with a thread and eaten with milk.
Now this dish is considered archaic, and Hutsul banush is firmly rooted in all Carpathian restaurants and huts. But that's a completely different story ...
Corduroy tocan with cheese and cracklings:
Turnips, cut into pieces, boil in salted water. When the turnip boils, add the melay, wait 2-3 minutes for it to steam, and again mash well with a wooden pestle.
The welded tocan should lag behind the walls of the pot. The tocan is dropped from the pot onto the board.
From above, add a handful of bryndza and fried pancakes with boiled corned beef.
Potatoes with vurda.
What is the name of potatoes in Transcarpathia? There are a lot of local names: krumpli, buli, turnip - and we are sure you will hear a few more if you travel to the Carpathian villages.
In the village of Richka, in the Mizhhirya region, potatoes were said to be. It is grown in peasant gardens spread around the village. Once upon a time, potatoes have traditionally been one of the main components of top cuisine.
Young potatoes are very tasty in combination with vurda, which is cooked in early summer.
Wurdu - a special cheese - is prepared in farms on mountain pastures. To make a good wurd, you need to take gentian, whey that remains after cooking the cheese. The gourd itself has a delicate and even sweet taste.
To cook new potatoes, you need:
Rinse the potatoes well and cook them in salted water.
Drain the water and chop the potatoes into smaller pieces.
Fry smoked lard in a pan and sprinkle with potatoes.
And then sprinkle with chopped green dill.
Almost done: spread the dish on plates and just top the hot potatoes with hot potatoes.
Verkhovyna cuisine has many dishes of mushrooms, many of which can be found in the forests of the mountain region. The most delicious dishes are made from white mushrooms.
To prepare the soup, take well-washed and cut into small pieces white mushrooms and place in a saucepan with boiling water. Add salt, chopped carrots, parsley root, a little kohlrabi. After 30-40 minutes, add sliced potatoes to the soup.
Separately saute onions in oil and prepare dumplings from wheat flour, cut into small squares. We connect everything together and bring to readiness.
Add black pepper and other spices to taste.
Serving the soup, sprinkle with finely chopped parsley.
If you haven't tasted white mushrooms, consider that you haven't been to Verkhovyna yet. Dried, fried, stewed - there are so many recipes that you have time to taste. And if you want to have a dinner, which was once treated to the inhabitants of the village of Richka, try the mushroom pancake.
How to cook:
First, cut the mushrooms and cook until semi-cooked. Fry the finely chopped onion in butter until golden. Feel the smell? It's time to add mushrooms, add a little water and send the dish to stew.
When the liquid evaporates, add a little ground red paprika and pour all the sour cream. Add salt, pepper and hold, there is very little left, although everything smells tempting. Bring the dish to a boil again. Sprinkle with finely chopped green parsley and taste!
You can water it with potato pancakes, meat or enjoy it as it is. Because Carpathian white mushrooms are a kitchen phenomenon!