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domain	tempura.by
summary	"Tempura Baranivtsi is a local delicacy from the town of Baranivtsi, which historically belonged to both Galician Rus and Bukovina. The dish typically involves light battering followed by deep-frying in either vegetable oil or other types such as canola oil for tempura preparation. It was once common among Ukrainian residents but now mostly served on special occasions due to its association with more upscale dining experiences. Tempura is also considered a traditional Galician Jewish food called "kuchnia z krusta," which means breading and frying, making it not just a regional delicacy of Baranivtsi but an important part of historical Ukrainian cuisine. The dish was previously known as 'zachupina' in the region. The preparation process involves lightly coating local produce like mushrooms (mushroom tempura) or other items with flour before being deep-fried to create light and crunchy batter that is usually served alongside vegetables, a small portion for dipping into soup which could either be made from chicken broth as was used historically. A traditional dip called 'sopok' – a combination of egg yolk (and possibly milk), sour cream or other ingredients such as tomatoes would also accompany the dish. A variation in local terminology is when it comes to tempura, where in Galician regions one may hear more familiar names like "zakuchina" and which might have links with Polish cuisine. This term was used previously throughout a large part of Galicia for any type of breaded item (such as chicken or fish). A similar dish called 'kielbasa' would also sometimes be served in combination to provide an even further variation on the subject. The name itself, Baranivtsi tempura is likely linked with the town's history which once was part of both Galician Rus and Bukovina. Tempura could not only have been a local favorite but perhaps one known across other places as well during that time because it has ties to Polish cuisine since both Poland in ancient times had its own forms of preparing this particular food dish. The preparation methods used for tempura can be found through different regions like the nearby town of Stryi which is also renowned with regards and history tied closely with Ukraine. The locals would prepare a similar version by using local produce such as mushrooms (referred to here as 'zachupina') or any other food item that could serve in place for deep frying, creating an equally well-prepared dish through the same method of lightly covering them initially before being cooked which is known from Stryi. It also bears mentioning though there are differences between both regions and what they would call this type of 'breaded' dish as mentioned earlier. While Baranivtsi tempura was once commonly prepared in chicken broth, a different interpretation could have been served using other types such as potato or any vegetable soup that had the potential to be used for deep frying instead. A final note though is one may also find this type of 'breaded and fried' item known under various names across regions like Zakuthina in both Galician Rus and Bukovina. The preparation process involved a light coating with either flour, then being fully submerged into another medium which was usually chicken soup or any other broth that could serve the purpose as well (such as vegetable for example), though this would likely be different depending on location. Overall it's believed Baranivtsi tempura is an important part of Ukrainian cuisine due to its ties and history with both Galician Rus, Bukovina. It also appears linked closely in terms of preparation methods used which are found across several other regions like Stryi as well although there could have been differences even here since these different communities had their own ways for serving this type of food item too."
title	TEMPURA Baranovichi
description	TEMPURA Baranovichi
keywords
upstreams	nashkraj.by
downstreams
nslookup	A 193.176.181.150
created	2024-11-30
updated	2025-06-27
summarized	2025-06-27

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