There is hardly a person in the world who would never have heard of the rich and original Ukrainian cuisine. Traditional borscht with garlic donuts, dumplings, pancakes with various aromatic fillings - many Ukrainian dishes have entered the golden fund of world cuisine!
Neighborhood with other peoples and a long stay in the composition of other states led to the fact that finally Ukrainian cuisine was formed only at the beginning of the 19th century. The loss of its own statehood and the territorial disunity of the country's lands led to a number of features of its national cuisine. Long-term proximity with Hungarians, Germans, Turks and Tatars contributed to the fact that many new products and technological methods for their processing appeared here, which were absolutely unusual for the Slavic peoples.
DISHES OF UKRAINIAN CUISINE
The originality of local culinary traditions is expressed primarily in the choice of basic products. Pork is mainly used for cooking, and small poultry meat is also popular. The development of agriculture and the cultivation of cereals led to the availability of a wide range of flour products. Vegetables also play an important role. The primacy belongs to beets, it is the basis for many first and second courses. Potatoes, carrots, cabbage, pumpkin, zucchini and legumes (peas and beans) are held in high esteem among the Ukrainians. It is difficult to imagine any cuisine without spices and spices. Onions, dill and savory, mint and lovage are frequent guests on the Ukrainian table.
In addition to a wide range of products used, the Ukrainian cuisine is distinguished by a peculiar technology of their heat treatment. Any ingredient, be it tough meat or soft vegetables, is initially lightly fried and sautéed, and then also stewed or baked. As a result, the dishes have an unusual structure and are not only juicy, but also tender. It is difficult to enumerate all the studies of the local cuisine, because only borscht here there are about 50 varieties. But highlight the most unusual dishes is quite real.
Ukrainian snacks
Snacks are the most simple, light meals that are offered to guests before serving the main courses. Their assortment in Ukraine is represented by vegetable salads, cereals and pates. Fish dishes and meat jellies are especially popular.
One of the popular Ukrainian snacks is mezhivo. The dish is ancient, it has been prepared for a long time, although the very etymology of its name is slightly strange and incomprehensible. It is made from beets, eggplants or sweet peppers. Vegetables are pre-marinated, then stewed with spices, sour cream and fried onions. As a result of prolonged heat treatment, they turn out to be juicy and soft, and the presence of a large number of seasonings and fragrant herbs gives the dish a piquancy and unique taste.
For lovers of aromatic bread and Ukrainian lard, there is no better snack than potaptsy. This dish was often used by the Cossacks, especially during military campaigns. In fact, it resembles ordinary croutons - thin slices of rye bread fried in a pan. They are served with lard or ham, always seasoning with ground pepper and garlic.
The signature dish of Ukrainians is ham. The exact place and time of origin of this dish are unknown. It is made from pork using meat from the back of the animal. Pork is pre-salted well, then smoked or dried. The result is a delicate meat with a pinkish tint and a dark brown crust.
A universal snack for all occasions is lard with garlic. Pork lard is the national pride of Ukrainians, it is good for human health, because it is endowed with a unique, rare set of vitamins and amino acids that strengthen bones, stabilize the functioning of the kidneys and heart. Salted or smoked bacon is the main decoration festive table in Ukraine.
First meal
Among the wide variety of first courses among Ukrainians, the most popular is borsch - a traditional dish of all Eastern Slavs. There are about 50 cooking options in Ukrainian cuisine. The food has been known to the inhabitants of Ukraine since ancient times, its exact origin is unknown. Most likely, it appeared on the territory of the former Kievan Rus, around the 10th century. Over time, the dish has become part of the national cuisines of many countries of Eastern Europe. 
Basically, borscht is an ordinary filling soup. One of its main ingredients is beets. It provides a bright, rich color and special taste. The basis of delicious borscht is broth. For its preparation, several types of meat are used - as a rule, pork, less often beef, chicken or goose. Often it is prepared on the basis of bone or meat-and-bone broth.
Special attention is paid to the process of cooking the vegetable part of borscht. This dish is characterized by separate processing of vegetables. In particular, to preserve their bright color, the beets are stewed separately - this gives a dark red hue. There is also a strict sequence for laying vegetables. First, potatoes are added to the broth, after a couple of minutes, beets and cabbage, only then it comes to sautéed carrots, onions and herbs. This consistency makes the soup thicker and more rich.
There are also regional differences regarding the preparation of borscht. Their essence lies in the set of basic ingredients and the way they are cooked. Among the regional variants of the dish, Kiev borscht looks interesting; it is prepared on the basis of beef broth. It has an unusual, somewhat sour taste, which is achieved through the use of beet kvass. Vegetables must be stewed before they are put into the borscht - so they become more juicy and tender. When serving, the dish must be decorated with chopped herbs and seasoned with finely chopped bacon and grated aromatic garlic.
The Poltava version of borscht is also popular among Ukrainians. It differs only in that, in addition to vegetables, dumplings are also added to it. It is prepared mainly on the basis of chicken broth. The result is a light, hearty, fragrant soup that will be appreciated by lovers of Ukrainian cuisine.
Chernihiv borscht is worth mentioning separately. Cooked in meat and bone broth, it does not have a greasy dressing. In addition to the usual set of ingredients, finely chopped zucchini is added to it. The sour taste of borscht is given by apples, which are added at the very end. And, of course, for a richer aroma, the dish is seasoned with spices, lots of greens, and when served it is decorated with a spoon of homemade sour cream.
Chill is one of the varieties of ordinary borscht. Cook it in roasts summer days, because it satisfies the feeling of hunger and thirst well. The basis of such a dish is kefir or beet broth, to which fresh vegetables are added, mainly pickled beets, cucumbers, herbs (dill, parsley) and onions. This kind of dish is served exceptionally cold. Boiled potatoes and boiled eggs are attached to it as a side dish. Decorate the fridge with sour cream and sprigs of fresh herbs.
Kapustnyak is one of the popular first courses of Ukrainian cuisine - this is an ordinary soup based on sauerkraut. It is an essential part of the Christmas table. In Russian cuisine, its analogue is traditional cabbage soup. The cabbage plant is characterized by a light, sour taste, which is given by sauerkraut. The thick consistency of the dish is achieved through the use of millet. There are many options for preparing this dish. In some regions, it is prepared in fish broth; mushrooms are often added to it for a more interesting taste. In general, the dish is simple in terms of preparation, and in terms of taste and level of popularity it can easily compete with borscht.
The assortment of the first dishes of Ukrainian cuisine is complemented by soups. Hearty, light, fragrant green or milky, they will decorate any table. Vegetable versions are popular in Ukraine. There are a lot of options for their preparation - with beans, tomatoes, potatoes, savoy cabbage, peas, red peppers. In the west of the country, you can often find milk soups with potato dumplings. Regardless of the cooking option, they are served along with fried croutons. When serving, the dish, as usual, is decorated with herbs.
Flour dishes
Dumplings are considered to be the hallmark of Ukrainian cuisine - boiled products made from unleavened or yeast dough with various fillings. The basis for the filling can be any ingredients: boiled potatoes or meat, mushrooms or braised cabbage... For sweet dumplings, use grated with cottage cheese or fresh berries, mainly cherries and raspberries. The food is served with sour cream or butter... It is customary to serve dumplings with potato filling along with fried onions and cracklings.
The category of simple dishes includes lazy dumplings with cottage cheese. The simplicity of the dish lies in the absence of modeling inherent in traditional execution. In this case, the rolled dough, greased with curd filling, is rolled up and cut into slices of medium thickness. It remains only to boil the dumplings in boiling water - and the food can be safely served. Lazy dumplings are not only quick to prepare, but also incredibly tasty. One of the varieties of this dish is dumplings - boiled products made from unleavened dough without filling. They are always served hot, because chilled they lose their taste.
The traditional flour research, without which it is difficult to imagine the cuisine of Ukraine, are donuts. This kind of pastry is a classic addition to the first and some second courses. Pampushki are typical yeast buns with Germanic roots. Most likely, they appeared in Ukrainian cuisine thanks to German colonists who came here at the beginning of the 19th century. Thanks to yeast dough, the donuts are always fluffy and very light - they just melt in your mouth. Dumplings with garlic are also in demand among Ukrainians; they must be served together with Ukrainian borscht. 
Pancakes are another well-known Ukrainian dish. The first mentions of such products go back to prehistoric times. In Russia, pancakes first appeared around the 9th century and since then have become firmly rooted in the menu of the East Slavic peoples. Today, there are many recipes for them, although the basic principle of preparation has remained unchanged for so many centuries. The technology of cooking pancakes requires special skill, because they must remain thin and rosy, and this can be very difficult to do. To give them an even more refined taste, various fillings are wrapped in them, and then they are called nalistniki. Traditional spreads are with curd filling, but in the Ukrainian menu you can also find meat, mushroom, fish and vegetable filling. Sweet pancakes with chocolate, honey, berries, fruit jam or condensed milk are served as desserts.
Pancakes - potato pancakes - are popular flour products in Ukrainian cuisine. This food came to Ukraine from neighboring Belarus. For it, flour, grated potatoes, salt and eggs are used. The resulting dough is simply fried in a preheated pan, resulting in small pancakes. They are served hot, always adding a little fresh sour cream.
Second courses
A wide assortment of meat dishes is characteristic of Ukrainian cuisine. The basis for their preparation is mainly pork. The specificity of such dishes lies in the special processing technology of the main ingredients. Shredding and “slicing” products has led to the presence of many stuffed dishes in the kitchen. Dishes from minced meat are no less popular: various meat rolls or howls, "sicheniki", homemade sausages from offal, cutlets.
The process of heat treatment of products is also laborious. In most cases, both vegetables and meat are initially fried or sautéed, then stewed over low heat. This technology makes dishes more juicy and flavorful. Delicate meat with vegetables, seasoned with spices and simmering for several hours has an unforgettable taste. 
The most famous meat dish is considered to be roast, or cookies, found in both Russian and Ukrainian cuisine. It is reminiscent of Hungarian goulash in consistency and selection of the main ingredients. The main component of the meal is pork. It is pre-fried and then simmered together with sautéed vegetables (potatoes, carrots, tomatoes). After a long stewing, the meat turns out to be soft and juicy. Roast is served in ceramic pots, with plenty of broth and herbs.
Different regions of Ukraine have their own original recipes for cooking roast. In the Sumy region, it is made from pork, but a little more liver is added. Then the meat and vegetables are simmered over low heat, seasoning everything with cheese and sour cream. In Western Ukraine, in addition to meat, mushrooms and beans are integral elements of food. Nevertheless, despite the different composition of the main ingredients, the dish still turns out to be hearty and aromatic, and in each individual version it has its own unique features.
For many years, the formation of Ukrainian culinary traditions was influenced by neighboring peoples, so often in Ukraine there are dishes inherent in German, Polish and czech cuisine... Sicheniki belong to this list. They resemble ordinary cutlets in shape and main ingredients. They are prepared from minced meat or minced fish, and before frying they are rolled in breadcrumbs, which gives the cakes a beautiful oval shape and an appetizing golden crust. Sicheniki is served hot with sour cream or a delicate creamy sauce.
For simple meat dishes are cue ball, which is considered to be the birthplace of France. In their version they are called more elegantly - "medallions". In the Ukrainian version, chops are called minced meat cutlets. Often they have a round or oval shape, they are served to the table along with a side dish and sauce. 
The signature delicacy of the Ukrainian capital is the Kiev cutlet - this dish is popular not only in Ukraine, but also far beyond its borders. There is a version that Kiev cutlets are a kind of analogue of the French dish "cotelette de volaille". The story goes that at the end of the 19th century, in one of the capital's restaurants, they decided to slightly modify the famous French cutlets, leaving a small bone on one of the edges - this made it possible to eat them by hand, which was very convenient given their huge size. Since then, a new dish has appeared on the menu of Ukrainian restaurants, which was named very symbolically - "Kiev cutlet".
Prepare exclusive Ukrainian cutlets from chicken fillet. The juiciness and pleasant aroma of the dish is achieved through the use of butter, grated cheese, herbs and mushrooms, which are put inside. Chicken Kiev is deep-fried, breadcrumbs give them a crispy, golden crust.
There is also a wide selection of meat rolls in Ukrainian cuisine. Juicy meat, fragrant brown crust, delicate aroma of spices and seasonings - this is how zrazy can be characterized. According to historical information, they have Lithuanian roots. After the unification of Lithuania and Poland within the framework of one state, zrazy became popular in the Ukrainian territory. They are called beef tenderloin rolls. A mixture of vegetables, boiled eggs and mushrooms is used as a filling. The food is seasoned with salt and pepper, then baked in the oven. Served as a full-fledged main course along with mashed potatoes. In Western Ukraine, the analogue of zrazov is zavyvantsy - rolls of thin whole sheets of meat.
The main dishes in Western Ukraine can be called quite original. The formation of local culinary traditions was influenced by the neighborhood with other peoples, in particular with Poles, Hungarians and Lemkos. Fragrant banush, mazurik, Transcarpathian bograch, chinakh - here you can taste those dishes that many did not even know existed. Many of them have international roots, but they have taken root well in the national cuisine.
Banush is a legendary Transcarpathian dish. Aromatic corn porridge cooked over an open fire in combination with cracklings, feta cheese and mushrooms is the pinnacle of the Hutsul culinary art. By tradition, banush is prepared only by men, served along with fried bacon and sour cream. It would seem that there is nothing complicated here, but the taste of the dish enchants from the first spoon.
The second place in popularity is deservedly received by the Transcarpathian machanka. The dish is simple but delicious. The main ingredient for it is pork, which is pre-fried and then stewed in sour cream and creamy sauce. The result is a delicate and refined main dish. It will decorate any festive table, and in combination with homemade noodles and fried potatoes, it looks divine.
To find out what mazuriks are, it is worth going to the Volyn region. Here, good housewives know the secret of making delicious homemade sausage from turkey meat. To make it juicy and aromatic, add a little butter and a couple of pieces of cheese to it.
Among sausages looks unusual buckets. It is prepared mainly in the Khmelnytsky region. It resembles classic sausages, just instead of minced meat it is stuffed with grated raw and potatoes. The food looks relatively simple, but appetizing.
Shpundra is another little-known Ukrainian dish. And although it has been cooked since time immemorial, in everyday life you will not see it so often. In fact, shpundra is a simplified version of the beloved Ukrainian borscht. Light dish and quickly assimilated. Pork fried, and then stewed in beetroot kvass, natural vegetables, spices and herbs - the food is so exquisitely fragrant with rich aromas that will not leave anyone indifferent.
The original Ukrainian dish is kulesh - an ancient common food. Often it replaces both the first and the second. Kulesh is similar in consistency to thick soup. In the old days, it was often prepared by Zaporozhye Cossacks during military campaigns, and in everyday worldly life too. Thick millet porridge filled with lard was a guarantee of the strength and courage of the Cossacks. Although these times are far behind, but kulesh is firmly entrenched in the traditional Ukrainian menu.
Ukrainian desserts
The assortment of Ukrainian confectionery products is wide and varied. Verguns, malts, shortbreads, pies, muffins, cookies and cakes - such delicacies are easy to prepare, but at the same time very tasty and will undoubtedly delight those with a sweet tooth. Almost all Ukrainian dainties are baked from shortcrust pastry. An integral part of sweets are jam, poppy seeds or honey. The baked goods are usually sprinkled with powdered sugar or cinnamon on top.
Of the simplest delicacies, one can single out cheese pancakes - curd pancakes fried in vegetable oil. The dish does not require high skill or too much time. Fresh, well-pressed cottage cheese, a little flour and egg white are all you need to create a real culinary masterpiece. Cheesecakes are a versatile dish, it can be both bland and sweet. In most cases, it is served as a dessert. Cottage cheese pancakes, and even in combination with sour cream, condensed milk or fruit and berry jelly, are nothing more than a heavenly delight. 
Solozhenik is a simple but very sweet dish. It is made in a matter of minutes, and the taste remains in memory for years. Hardly anyone really thinks that a first-class dessert can be made from simple pancakes. It turns out that if you turn on your imagination and make a minimum of effort, everything is possible. In the hands of skilled housewives, pancakes turn into a beautiful layer cake. Filled with fruits, apples, nuts, honey or chocolate, and baked in the oven with fresh sour cream, they charm with their wonderful aroma and simply melt in your mouth. This delicacy is worth trying!
A little flour, butter, a couple of eggs, a handful of sugar - this is how a culinary masterpiece called verguns is born from simple products. Delicate cookies fried in boiling oil are easy to prepare. Delicate, light, fluffy with a golden crust, which is barely visible behind a layer of powdered sugar, they attract the attention of not only children, but also adults.
In Ukrainian cuisine, there are a number of sweets made from custard yeast-free dough. First of all, these include bagels and puffs. The process of making such sweets is a little complicated and requires a certain skill, the main thing is to knead the dough correctly. This is 90% of the success of the dish. But Ukrainian hostesses can handle any difficulties. Pukhkeniki and bagels, with properly prepared dough, are always fluffy and light. They are served only hot, with honey or fruit jam on top. The festive food of Ukrainians is also a paloshnik - a relative of the Russian Easter cake. Baked from choux pastry, fresh cream and lots of eggs, it is characterized by a delicate texture and rich aroma.
In the category of desserts, jelly is a worthy rival to sweet pastries - this gelatinous, jelly-like food has been known to Ukrainians since ancient times. It is made from grains and berries. Starch is an integral part of the food, giving it a thicker consistency. The food itself is hearty and high-calorie, therefore it claims to be an independent main dish. The assortment of berries for him is varied. Everything that can be found in the garden is used. Cherries and cranberries, strawberries and blueberries, dried fruits (apples, dried apricots) - whatever ingredients are used, the jelly turns out to be fragrant and very tasty. Milk jelly is considered one of the classic delights. The technology of its preparation is no different. Milk gives the food a snow-white shade, and it itself turns out to be light and tender.
Ukrainian drinks
Uzvar, varenukha, kvass, fruit liqueurs and liqueurs - all this belongs to the category of traditional Ukrainian drinks. Uzvar is the most useful and valuable drink, an essential attribute of the Christmas table. It is based on dried fruits (apples, pears, plums, dried apricots) and fresh berries. 
On hot summer days, nothing will quench your thirst like cold, sharp-tasting kvass - an ancient Slavic drink. During the period of Kievan Rus, it was the main intoxicating drink, not a single holiday could do without it. It is prepared on the basis of flour, barley and rye malt, which after fermentation gives the drink sharpness and sourness. Over time, the assortment of kvass has become more diverse. Today, depending on the set of main ingredients, there are several types of it - bread, milk, honey, fruit and berry.
Kvass is not only tasty, but also healthy. Due to the presence of vitamins, various microelements, it improves metabolism, has a beneficial effect on work of cardio-vascular system, has a high energy value... It has been proven that during a famine he saved people from depletion of the body and certain death.
Any national cuisine has interesting hot alcoholic drinks. Mulled wine, punch, bang and "crap" are probably known to many. But they don't even hold a candle to the Ukrainian varenukha. This drink appeared around the 16th century, it warms up well on frosty winter days. It contains many components - honey, moonshine, various herbs and, of course, fruits, mainly apples, plums and pears. Varenukha was cooked only in the oven, pouring pervak \u200b\u200binto a pot and covering it with dough. The baked dough was a signal that the drink was ready.
Varenukha is also associated with the emergence of the well-known expression "to drink on a horse". In the pot where the varenukha was cooked, there was always a sediment, which the Cossacks used to heal the wounds of their horses. Often, when the drink ended abruptly, the Cossacks asked the hostess to give them what they left for the horse. This expression is firmly rooted in the memory of Ukrainians and still has not lost its meaning.
Ukrainian food really original and very interesting. Dishes prepared from the heart always remain in the memory of those who have had the opportunity to taste them at least once!
Traditional Ukrainian cuisine includes mostly quite simple dishes, preparation of which does not take much time. The hostesses used cereals and vegetables.
But today the editors of the site have collected for you 15 dishes of Ukrainian cuisine, which are undeservedly becoming less and less popular. They were almost forgotten, but in vain - they are tasty and healthy!
Strawberry
Strawberry resembles porridge. Straw was made from buckwheat flour: batter was kneaded and brewed by pouring it into boiling water. Served with butter, lard and garlic.
Barbs
Barley was used to prepare the dish. The prongs were a favorite treat for children because they tasted sweet.
Krupnik
The hostess added all the cereals available in her house to the dish, cooked in water. Seasoned with lard, onions and carrots, as well as herbs.
Kvasha
To prepare the dish, they took buckwheat (rye) flour, poured boiling water over it and left it overnight. In the morning they languished in the oven. Kvasha looked like jelly. Eaten with seasonal berries or dried fruits.
Dushenina
Dushenina was prepared from meat with the addition of vegetables and spices. The meat and other ingredients were stewed in a pot and served with potatoes or porridge.
Teterya (grouse)
They cooked from millet, added buckwheat flour, boiled in water or any broth. Dressed with butter or onion fry.
Shuliki
This is the name of a dessert in the form of cakes based on wheat flour. The cakes were covered with a poppy and honey glaze.
Knyshy
Knyshi are flat cakes with fried bacon and onions. For cooking, they took rye flour.
Butsiki
Butsiki were made from wheat flour based dough. The butsiki were boiled in water and browned in butter. They ate them with sour cream, honey or onion frying.
Varenukha
Varenukha is a drink infused with herbs with the addition of dry pear or plum, as well as spices (cinnamon, cloves). If they wanted to make the varenukha alcoholic, then they insisted on vodka.
Chill
The refrigerator resembles okroshka. Traditionally it was cooked with beet broth. A cucumber, egg, onion were added to the refrigerator.
Shpundra
Pork ribs were fried in flour until a delicious crust was formed and stewed with beets in beetroot kvass.
Tovchenyky
This is the name of fish cakes that were boiled in water. Finished cutlets were poured with onion frying.
Taratuta
Taratuta is a beetroot soup. The beets were boiled, pickled cucumber and onions were added. This soup was boiled in beet broth, sunflower oil and cucumber pickle were added.
Verguns
The cookies were cooked on unleavened dough. Fried in oil until a beautiful crust was formed.
Which of these dishes do you like best? Write in the comments.
Ukrainians are a cordial and hospitable people who know how to feed so that the generous table will be remembered, forced to return or prompted guests to cook national dishes of Ukraine at home. We have thousands of recipes for all sorts of delicacies, because even borscht is prepared in different parts of the country in completely different ways. And today IGotoWorld.com will tell you how traditional dishes from the regions of Ukraine can surprise you.
So, let's start our virtual tasting tour. We advise you not to read on an empty stomach!
Nourishing north of Ukraine
In the northern regions of Ukraine, they cook hearty, tasty and thoroughly. This region is famous for its potato harvest, and this affected the peculiarities of the local cuisine.
Zhytomyr region: potato pancakes
In Polesie one of the favorite dishes is pancakes made from grated potatoes - potato pancakes, or pancakes. In Korosten, Zhytomyr region, they made a brand of this dish: the International Potato Pancake Festival is held here every year, where chefs from all over Ukraine and beyond come to show their art. And in the park where it passes, they even erected a monument to a potato pancake. And, of course, local restaurants are ready to offer you the best variations of this dish. Deruny can be stuffed: traditionally they were made with cottage cheese and stewed in the oven. Pancakes with mushrooms, meat, grated cheese are now popular.
Chernihiv region: roast in pots and pies with viburnum
In the Chernihiv region, they are happy to treat them to roast - this dish is in pots, it consists of potatoes, sauerkraut and meat. Hearty and appetizing.
And for sweets - pies with viburnum, because the Chernihiv region is rich in berries.
Photo source: pirozochki.com.
Sumy roast and borsch on beet kvass
Another recipe for roast in pots, which is prepared in Sumy oblast, is original in that both meat and liver are laid with potatoes. All this is prepared with bell pepper, sour cream and cheese. Another variation: meat, beans, mushrooms and sour cream.
Photo source: graffin.com.ua.
And borscht is cooked here with pork and beet kvass.
The Kiev's cutlets
The multicultural capital of Ukraine is rich in restaurants for different tastes. Here you can taste the menu of many countries of the world. But we will recall the old recipe for Kiev cutlets: when a piece of butter, cheese, herbs are put inside a deep-fried chicken fillet, coated with an egg and breaded. The cutlet turns out to be surprisingly juicy and tasty.
Photo source: pro-ukraine.com.
Ukha in nikolayev style
In the Nikolaev region, fish is canned at home, adding tomato, and fish soup is boiled with tomato juice or tomato paste and sour cream. And for the pungency - sauce: chopped garlic mixed with salt and pepper. Potatoes and fish are served with it.
Photo source: xvatit.com.
Kherson style eggplants and eggplant caviar
The south of Ukraine is also famous for its vegetables. Kherson style eggplant is a spicy dish. It is prepared by frying the blue ones in oil, with sweet and bitter peppers and apple cider vinegar.
Photo source: vkusnodoma.net.
And if you are not a fan of such spicy, then eggplant caviar is for you. By the way, according to the Kherson recipe, peppers and eggplants are not boiled (as many housewives do), but baked, so the vegetables retain their aroma.
Crimea: lagman and dolma
Lagman is one of the most popular dishes of the Crimean Tatar cuisine. Something in between "first" and "second": noodles, which are served with pieces of meat (usually beef), stewed in gravy with vegetables. Hearty and simple! In a classic recipe, local restaurants roll the noodles themselves. But in everyday life they often use ready-made from the store.
Photo source: top3.events.
And in spring, when young grape leaves bloom, small cabbage rolls with meat are prepared from them, which are called "dolma". And, of course, we cannot imagine Crimea without huge chebureks.
Zaporizhzhya cabbage and mliny
The rich cabbage was prepared in the Zaporozhye Sich. It is cooked with pork - traditionally the Cossacks "in opposition to the busurmans" used lard and pork.
Photo source: i.ytimg.com.
Another interesting dish is mlins. It is prepared in the Azov region. These are not pancakes or pancakes. The yeast dough is rolled out thinly, a layer of curd filling with butter is placed on top, and then rolled into a roll.
You can try dishes of real Zaporozhians.
Dishes of Central Ukraine
The central areas are worth a trip to try traditional dishes of Ukrainethanks to which our cuisine is recognized in the world.
Cherkasy region - borsch and donuts with garlic
As already mentioned, in Ukraine, borscht is cooked in different ways everywhere. In the Cherkasy region, it is classically rich, and fragrant buns with garlic are always served with it.
Photo source: perchinka63.ru.
Kirovograd region - krucheniki and vareniki
Another favorite dish of central Ukraine is dumplings. They are prepared with different fillings: potatoes, mushrooms, meat, liver, cabbage. And grandmothers know a special recipe for dumplings "with this": for the filling, lard is fried in a pan with flour and onions. Sometimes housewives can surprise with palm-sized dumplings.
Photo source: vsviti.com.ua.
And from the special meat dishes can be called krucheniki - small meat rolls stuffed with minced meat, pâté, prunes with nuts.
Photo source: bon-appetit-ru.livejournal.com.
Poltava dumplings and pundikas
The expression "Poltava dumplings" has become so common in everyday life that they began to call this not only the crown dish of this region, but also the inhabitants of the Poltava region. And if boiled pieces of dough are floating in your bowl of soup, do not believe that these are real dumplings. "In the original" they are not at all like that: dumplings are prepared with fillings, and to be convinced of this, you should come to Poltava for the annual dumplings festival or just visit the local restaurants of Ukrainian cuisine.
Photo source: poltava.to.
Do you know what pundikas are? These are cakes made of dough mixed with kefir with an egg, which are fried in a pan. They can be salted - then they are fried with onions or sweet - with poppy seeds. Poppy cakes are prepared for the Makovei holiday, served with honey.
Dnipropetrovsk region: forshmak and branded ear
In Dnepropetrovsk, as well as in Odessa, they like to cook branded jewish dish - forshmak. Herring is soaked in water with vinegar or milk, then ground and mixed with boiled potatoes. You can decorate the forshmak with an egg and green onions.
Photo source: vensky-strudel.com.
And from the fresh fish caught in the Dnieper, they prepare a magnificent Dnieper fish soup with lek. Catfish, carp are good. Ukha is cooked as usual, but it's all about the seasoning. Lek is used as it - this is garlic, ground with salt, and seasoned with fatty fish broth. You can water the fish with it or add it to the soup - to taste.
Eastern Ukraine dishes
They like to eat here thoroughly and satisfyingly, and this is not surprising, because eastern Ukraine is the land of miners. And real men doing manual labor need to be well reinforced with lunch.
Donbass shank and okroshka
The shank is cooked for several hours in the oven at a temperature of 160-180 degrees. The back of a pork leg is taken, rubbed with salt and spices, and then baked in dough or foil.
In addition, about 50 okroshka recipes are known in the Donbass. So, like borscht, it will be different in every family. This cold soup is prepared with kvass, whey or even mineral water, seasoning with sour cream.
Photo source: youtube.com.
Lugansk-style meatloaf
A very satisfying original dish. Minced pork and beef are laid out on a piece of linen, on top - an omelet and large boiled carrots. The roll is rolled up, tied tightly and boiled in salted water, then the cloth is removed, cooled and cut into portions. You can experiment with fillings.
Photo source: recept-vzakladku.ru.
Kharkiv region: borscht in Slobozhansk and Greek
As soon as Ukrainian borscht is cooked! In a real Slobozhansky, the recipe of which was told in the Kharkiv region, they put beans and meatballs, usually from beef.
And for the second - Greek people: meatballs with buckwheat, you can add mushrooms.
Photo source: fb.ru.
Bukovina - chinakhi, hominy and feta cheese
The second question: what are chinakhs? This is a Bukovinian dish like a roast. Layers of potatoes, beans and smoked ribs with onions are laid out. Then it is filled with water and stewed in the oven in a pot.
Photo source: boombob.ru.
In the Chernivtsi region, it is also worth trying delicious homemade sheep's cheese and traditional Hutsul food - corn porridge, hominy. Classically, it is brewed with sheep's milk and generously flavored with butter. When frozen, local residents can use hominy instead of bread.
In Bukovina they know how to cook, you can be sure of this in Chernivtsi.
Transcarpathia: zavivantsy and bograch
Question three: how is bograch cooked? This dish comes from Hungarian cuisine. Goulash is taken, and the meat should be of different types. AT original recipe everything is cooked on a fire in a cauldron and seasoned with roots, Carpathian herbs and Magyar paprika.
And zavivans in Transcarpathia are called both large meat rolls and small rolls. Small Uzhgorod-style zavivans are prepared from thin slices of beef, on which a mixture of finely chopped boiled eggs, pickled cucumber, bacon and raw grated potatoes. The roll is fastened with a thread, first fried, and then stewed.
Photo source: beaddream.wordpress.com.
Lovely meat dishes you will be served, do not forget about a cup of coffee!
Volhynian Mazuriki and Polissya Verguns
Question four: what are mazuriki? To find out and try, we go to the Volyn region. Western Ukraine is famous for the variety of homemade sausages. Volhynian Mazuriki are homemade turkey sausages with butter and cheese inside.
Photo source: jjrecepty.ru.
Lviv region: Galician syrnik and strudli
Question five: have you tried real strudles? And what is the difference between the Galician cheesecake and our usual cheesecakes?
Delightful Viennese rolls - strudli are well prepared in Lviv. They can be both salty (with cheese, bacon) and sweet (with cottage cheese, apples).
Photo source: relax.com.ua.
And the Galician cheesecake is a symphony of culinary art. Cooking curd mass, which is laid out on shortbread dough, is a whole ritual. Then the cheesecake should settle in the refrigerator for a day ... So it's better not to try to cook it, but savor the cheesecake with a cup of aromatic coffee ...
Visit the atmospheric cafes and restaurants of Lviv - you will enjoy not only food!
Rivne region - cartographers and matsik
Sixth question: what is a matsik? This is the name in the Rivne region of jerky in kendyukh - a pork stomach. As already mentioned, Western Ukraine is the land of homemade sausages, and they know how to cook them here.
Cartographers (or zrazy) are also popular in Rivne. Various fillings are put into the dough of mashed boiled potatoes - mushroom, meat, egg and onions, then fried in a pan.
Photo source: patelnya.com.ua.
Ternopil region: machanka and kulesha
Question seven, what is machanka? This is Lemko's thick soup with meat, fried from flour, onions, ground sweet pepper. They cook it in the Ternopil region. A variety of machanka - mushroom, generously seasoned with sour cream. And if you chop the mushrooms, then this is a good sauce for dumplings.
Photo source: sergej-pozhar.livejournal.com.
And for the first meal, they serve rich millet kulesha with cracklings.
Where to eat deliciously in Ternopil,.
Khmelnytsky region: meat rolls, sausages and buckets
Question eight: what are buckets? We leave for the answer to the Khmelnytsky region. It turns out that this is a potato sausage: pork intestines are stuffed with grated raw potatoes, greased with lard on top, and baked in the oven.
In addition, in the Khmelnytsky region, excellent meat sausages and rolls are prepared - they are baked until golden brown and served with various side dishes.
Photo source: heavycook.livejournal.com.
Waiting for you!
Ukrainian dishes are popular not only in their homeland. Culinary achievements of Ukrainians are borsch, dumplings and donuts. Ukrainian cuisine is able to surprise and feed tasty food. Although there are some regional characteristics of the dishes in the west and east, the cuisine remains solid and homogeneous.
Ukrainian dishes are distinguished by complex heat treatment. First, the food is fried or boiled and then stewed or baked. This is due to the peculiarities of the Ukrainian home. In those days, they cooked food on a closed fireplace. This technology made it possible to preserve the aroma of dishes and add juiciness to them. And since most of the people were engaged in physical labor, the dishes had to be high in calories. But, most importantly, delicious. This is due to whims national character... Therefore, popular dishes of Ukrainian cuisine are distinguished by an intricate set of components.
History of Ukrainian cuisine
Initially, for the preparation of Ukrainian cuisine dishes were used simple products: cereals, fish, mushrooms, berries, animals. Little beef was consumed.
Pork got into the dishes of Ukrainian national cuisine during the Mongol-Tatar raids, and so it stuck. Pigs, like filthy animals, did not interest the invaders, and disgusted the bassurman. Now pork is included in many traditional dishes of Ukrainian cuisine.
In the 11th century, there were already several chefs in the Kiev-Pechersk Lavra, who preserved the recipes for delicious unusual Ukrainian cuisine. They also helped diversify the list of Ukrainian dishes and bring some innovations to the diet.
Finally, the national cuisine of Ukrainians was formed quite late - by the beginning of the 19th century, after the appearance of tomatoes and sunflower oil, without which they would not be so tasty.
However, the differences between the dishes of Galicians, Poltava and Transcarpathians have survived to this day. So, recipes of Western Ukrainian cuisine with a photo are very different from the traditional dishes of Kharkiv residents. Although, in general, the cuisine of the Ukrainian people is quite solid.
Features of Ukrainian dishes
The main characteristic of Ukrainian cuisine is associated with its late formation. The national menu has incorporated best recipes Ukrainian cuisine from different regions.
Borrowed methods of processing raw materials
- Such names of Ukrainian cuisine dishes as borscht and dumplings have become international. But it turns out that Ukrainian dumplings resemble the dish of the Turkish cuisine duchevara.
- Ukrainian meat dishes are often prepared from crushed raw materials. The Ukrainians borrowed this technique from the Germans.
- From the Turks and Tatars came such a method of heat treatment as frying in boiling oil ("greased").
- The Ukrainians adopted the custom of seasoning dishes with sweet paprika from the Hungarians.
Traditional Ukrainian dishes
Traditional delicious food Ukrainian cuisine is prepared from products such as:
- pork;
- a fish;
- beet;
- wheat flour and various cereals;
- eggs;
- dairy.
If you look at the recipes of Ukrainian national cuisine with photographs, you will notice such a feature as the presence of one main ingredient, which is combined with a large number of other components.
At the same time, additives emphasize the taste of the main component. Borsch is a classic example. Here, the taste of beets is set off by two dozen ingredients.
Ukrainian cuisine snacks and salads
Ukrainian salad recipes include both raw and boiled vegetables, as well as meat and fish. Hot-pressed vegetable oil is used for refueling.
Some recipes of Ukrainian national cuisine with photographs contain flaxseed, rapeseed and other oils.
Baked meat cuts are served as cold dishes of Ukrainian cuisine.
But the most beloved snack of Ukrainians is fat. It is salted, pickled, baked and fried. Lard is also included in various delicious recipes Ukrainian cuisine.
First courses of Ukrainian cuisine
Usually, Ukrainian national cuisine with a video shows the preparation of soups in meat broth using fried or sautéed vegetables. Recipes for the first courses of Ukrainian cuisine with fish, mushrooms, and legumes are also popular.
After the appearance of potatoes, it was introduced into traditional recipes for soups of Ukrainian cuisine. Some don't include potatoes first courses ... It is replaced with cereals and flour dumplings.
Description of Ukrainian cuisine would be incomplete without borscht. They are served hot or cold, with donuts and croutons. The menu of Ukrainian dishes includes borscht based on beet kvass.
They find a hodgepodge very similar to borsch. See the recipe for its preparation. When making soups, it's important not to forget about sauces. From this articles you can learn more about their varieties.
Second courses of Ukrainian cuisine
Most often, they demonstrate the preparation of dishes of complex technology. Traditional Ukrainian national cuisine with a video of the entire cooking process will help you understand the intricacies of culinary techniques.
The second meat dishes are the famous rabbits and quails in sour cream, "cookies" and "potato pancakes" in pots. As well as Ukrainian favorite dishes made from cottage cheese and dough: cheese cakes, dumplings, dumplings, casseroles.
The entire recipe of Ukrainian cuisine is designed to use local products. Thus, the best dishes of Ukrainian cuisine in the western part of the country are "banosh", "bograch" and bean "loci".
The influence of neighboring Hungary and Romania is felt here.
Traditional desserts of Ukrainian cuisine
Ukrainian desserts are made from fruits and berries. They are baked, sprinkled with honey, sprinkled with nuts and poppy seeds. The main baking recipes of Ukrainian cuisine with photos contain a step-by-step description of all processes. Baking powder here is soda or alcohol.
And the bread, to which the Ukrainians treat with special respect, sweet pastries made with leaven. A traditional dish of Russian and Ukrainian cuisine is babka.
In Ukraine, they were baked for the holidays.
Festive table of Ukrainians
Festive dishes of Ukrainian cuisine were prepared for religious holidays... Piglet, goose or carp were baked for Christmas. An obligatory dish is wheat sweet porridge (kutia).
Pictures of Ukrainian cuisine dishes look delicious and picturesque. The people are happy to share their recipes. Travelers know: in any village they will tell you and show you what Ukrainian cuisine is for free. And making a menu for every day of simple recipes of Ukrainian cuisine will not be difficult at all.
