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Sweet Cherries recipes

While the sweet cherry has not gone down yet, Yulia Andreyanova suggests cooking dumplings with her — according to the recipe of Aunt Lyuda from Kharkov.

My Ukrainian relatives name is on cherry dumplings.

Aunt Lyuda and Uncle Vitya live in sunny Kharkov, and the trips to them always turn into grandiose feasts.

Aunt Luda is a brilliant hostess and gorgeous woman. She manages to work, bring up numerous grandchildren, prepare multi-tiered dinners, and all this with a consistently perfect hairstyle and manicure. Uncle Vitya loves her, sings serenades and often kisses her often.

By the way, despite the tetyludins of pickles, he remains thin and muscular because he runs and wrung out a hundred times.

Vareniki Aunt Lyuda is only called “with cherry”, but in fact, cherry is put in there, the sweetest and most juicy, which can be found on the market.

With this change, the amount of sugar can be minimized, and the dough can be made thin, because, unlike cherries, the sweet cherry does not spread when pressed.

In general, these transparent cherry dumplings melt in the mouth like divine nectar, and the heart of Uncle Viti’s lover beats more often.

So we are going next week to advance the family assault in Kharkov — the home of Isaac Dunaevsky and Lyudmila Gurchenko.

Oh, and do not forget to drink the cherry dumplings with yogurt, because Ilya Ilyich Mechnikov, who discovered her healing properties, was also born in Kharkov!

Dumpling with cherry from Aunt Lyuda

What do you need:

  • 1 kg sweet cherry
  • 1 ½ cup sugar
  • 3 cups flour
  • 3-4 glasses of hot water
  • 1 pinch of salt

What to do:
Mix the flour with water, add salt and knead the crisp unleavened dough.

Leave it for 30 minutes at room temperature, and then put it in the fridge for another 30 minutes.

Meanwhile, remove the bones from sweet cherries.

We take out the cold dough, roll out thinly and cut out the circles in a cup. For each circle, lay out two berries and sprinkle with sugar to taste (1/2 tsp. Or even less).

Gently and tightly pinch the edges so as not to leak juice.

Cook immediately or freeze for future use.

Served with sour cream, yogurt, cherry or raspberry jam.

YULIA ANDREYANOVA:
“I was born on June 21, the longest day of the year, on the same day as Prince William.

I have two red diplomas.

I speak five languages ​​- Russian, English, Italian, French and Ukrainian, like my grandmother.

I managed to work in various companies, and as a result I chose what I get great pleasure from: throwing words, catching them and putting them into sentences.

I am lucky and I have a great intuition. I can cook, embroider, drive a car. I love Chekhov’s stories more than anything else; I am lazy and tasty to eat.

I almost always manage to combine these three pleasures. ”

Recipes Julia Andreyanova:

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Yulya Andreyanova offers an alternative — shiitake.

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Fish pie

“Recently, we with fish realized that we couldn’t live without each other,” Yulia Andreyanova confessed to us and shared the recipe of branded grandmother’s.

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Lobio

Pkhali, khinkali, tkemali, ajapsandali — why not a declaration of love?

I fell in love with Georgian culture after visiting a real Georgian wedding..

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Fried Pies with Cabbage

Julia Andreyanova came up with a simple and sincere way how to congratulate mother and grandmother on the holiday of Spring. Modern technologies blur differences.

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Sorrel and nettle soup

Yulia Andreyanova overcame her childhood fear of sorrel and nettles and rediscovered the taste of her grandmother’s sorrel soup.

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Strawberry Soup

I thought once: why is strawberry the most favorite of all berries?

Cherries, cherries, blueberries, I adore them, but strawberries are the most dear or something … See below.

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