Traditional Easter Filling from a Resident of Khmelnytskyi

Eugenia Krentovska, a resident of Khmelnytskyi, has dedicated more than three decades to the preparation of a traditional Easter filling, which has become an essential element of her family celebrations. This authentic dish, consisting of homemade cake and a large quantity of eggs, has been passed down to her from her mother and grandmother, symbolizing family traditions and the connection between generations.

In an interview with Suspilne Khmelnytskyi, Eugenia shared the secrets of making her beloved dish. "From mother to daughter, this secret has been passed down through generations, and for over 30 years, I have continued the tradition," she noted, emphasizing the importance of family values in her life.

The preparation of the dish begins with the base—homemade cake. To make it, flour is sifted, five eggs are added, along with a pinch of salt and a bit of baking soda, mixing the dough with milk. "It should not be too thick, but also not too soft, like for dumplings. The dough is rolled out into a thin layer, pricked with a fork, and baked until ready," explains Eugenia Krentovska.

Once the cake has dried, it is cut into small cubes. These cubes are soaked in milk until they completely soften and absorb the tenderness of the milk. This stage is crucial as it shapes the texture and flavor of the filling.

Eugenia also mentioned that the flavor of the filling is shaped by details: salt, pepper, fried meat with chopped bacon. However, the main secret, according to her, lies in the eggs. "You need a lot of them to completely cover the mass on top. Usually about 30 eggs, sometimes even more, depending on the amount of cake," emphasizes the resident of Khmelnytskyi, highlighting the importance of this ingredient in the dish's preparation.

The beaten eggs are combined with the main mixture, seasoned again, and poured into molds that are pre-greased with bacon or lard. The dish is baked in the oven: first at a temperature of 200 degrees Celsius, and then reduced to 120 degrees Celsius, baking for 1.5 hours. Eugenia Krentovska noted that the readiness of the dish is checked with a skewer—inside, the filling should be dry and fluffy.

"Every year, when I take the hot pots out of the oven, I feel a connection with my mother and grandmother," shares the woman, emphasizing the emotional aspect of preparing the dish. According to her, this is not just food, but a dish made with soul, which the family cherishes and passes down. The traditions of preparing the Easter filling have become an important part of her life, as well as a symbol of family unity and memory of loved ones.