Ukrainian dill sauce recipes

Ukrainian Stewed Beef & Potatoes (video)

Season with fresh dill when ready to serve. Cook this mixture for a few more minutes, then pour in the tomato sauce, beef broth and water
Borscht – Ukrainian Cabbage Beet Soup

Borscht – Ukrainian Cabbage Beet Soup

Whatever version of Borscht you cook, I will always recommend NOT to omit the dill. Now, technically and originally Borscht is a Ukrainian dish but just as with the Uzbek Plov it is a meal that – in some form or other – is known and prepared throughout Russian/Slavic cultures
Smokey Russian Potato Salad

Smokey Russian Potato Salad

The Russian Potato Salad (some people say Ukrainian) is the king is potato salads, so much so it is more of a cold appetizer than a side dish
Russian Ikra (Eggplant Caviar Spread)

Russian Ikra (Eggplant Caviar Spread)

Russian/Ukrainian Prep time. ½ cup chopped dill. Pour in a can of tomato sauce. Add dill, salt, ground black pepper, vinegar, and white sugar
Sorrel soup (Borscht with shchavel)

Sorrel soup (Borscht with shchavel)

 This is a classic Ukrainian/Russian soup that's often called "green borscht" because of the sorrel that has similar leafs of spinach and sour to taste
Perogi: Gluten Free

Perogi: Gluten Free

Canada has a large Polish/Ukrainian community especially in Winnipeg where I was raised. I like to serve them along with a dill and chive buttermilk dipping sauce
My Kitchen My World - Ukraine (late...)

My Kitchen My World - Ukraine (late...)

Served with some fresh homemade bread, this was a tasty Ukrainian meal (though I do admit it probably would have been more authentic had I made rye bread
A Vietnamese Cooking Lesson -  Lien's Vietnamese Sweet & Sour Soup (Canh Ngot)

A Vietnamese Cooking Lesson - Lien's Vietnamese Sweet & Sour Soup (Canh Ngot)

Just Like Home Ukrainian Borscht ( a Polish student said this tasted like his mom's. )(2) Chop 1 bunch of celery on the diagonal in 1" pieces(3) Slice 1 bunch of green onions (Slice the bottoms a little smaller, and the stems 1")(4) Chop up 1 package of dill2. (4) Then add 2 T of fish sauce and 1/2 T of brown sugar. (8) Then put in the green onions and the dill about 1/2-3/4 cup depending on your taste. 1 package of dill. (4) Then add 2 T of fish sauce and 1/2 T of brown sugar. (8) Then put in the green onions and the dill about 1/2-3/4 cup depending on your taste
Red Borscht Soup with Beet Gnocchi

Red Borscht Soup with Beet Gnocchi

This recipe is a spin on two of my sisters’ favorite Ukrainian recipe, borsht. 6 cups chicken stock, beef stock, or vegetable stock for vegetarians 3 large potatoes, peeled and chopped into cubes 3 medium carrots, thinly sliced or shredded 1 small red onion, finely chopped 3 cloves garlic, minced 1/4 of 1 large head red cabbage, cored and shredded 1 large tomato, diced 4 roasted beets, chopped into small cubes 1 cup tomato sauce 2 tablespoons sugar salt and papper to taste 2 teaspoons dried dill (or 2 tablespoons fresh) sour cream for topping (optional) Gnocchi. Reduce heat to medium low, cover, and cook for about 30 minutes until carrots and potatoes are tender, then add tomato sauce, sugar, dill, salt, and pepper then reduce to simmer for 10 minutes
From the Motherland: Making Blini with Mom

From the Motherland: Making Blini with Mom

Considering how awesome it was to be featured in the New York Daily News with a Ukrainian recipe, and the fact that one of the consistently most-searched recipes on my site is this eggplant ‘caviar’, I realize it’s an area worth exploring
Autumn's here: Cabbage Rolls

Autumn's here: Cabbage Rolls

In western Canada we tend to favour either the Ukrainian or Polish styles most of all, and the ones I've made here are a sort of unholy hybrid of every cabbage roll that I've ever found to be delicious