What Ukrainian dishes are there? Ukrainian traditional sweet pastries: vertuta, syrniki, paposhniks, malt cakes, shkrab, kapams, polyanitsy, kalachi, vertuny, tminniki, platuny, pretzels, verguny, puhkeniki, mandriki, shuliki

My Christmas baking. This time it was very ambiguous for me, although the others liked it, there wasn’t a crumb left, they praised it :) I baked three dances and mini-stollen with dried cherries. I didn’t take pictures of the stollen and I won’t write a recipe - I didn’t like them at all. Again in December there was no time to bake a normal yeast stollen and put it to aging, already on the eve of the holidays I baked mini stollen with cottage cheese - not the same, not my thing...

Dance with meringues and black cakes, let it be “Mulatto”. Meringue - Kyiv GOST cakes, very pleased! They didn’t get soggy in the cream even after a few days. I used walnut. The cakes are known as chocolate in boiling water, only I fill it not with water, but with boiling strong coffee. Cream - butter, boiled condensed milk and dark chocolate. The result was a huge cake, ideal for those with a sweet tooth (and it was too sweet for me...).

Dance "Orange". During the winter holidays, I love the scent of citrus. That’s why I decided to make the appropriate baked goods. The white cakes are a chiffon orange sponge cake, the middle cake is a cottage cheese cake. Cream made with vegetable cream with orange curd and white chocolate (if you make it with natural cream, be sure to add gelatin, it will not hold that amount of liquid). The cream came out very wet and soaked the biscuit. And I love dry sponge cake, with its wonderful fluffy structure... And this dance is for lovers of soaked sponge cakes and oranges :)

Dance "Chess". I got the recipe from dreamfood. I changed it a little. Ideal for lovers of baking without cream (and I missed it...).

Ukrainian cuisine is based on three “pillars” – lard, beets and garlic. These are iconic products, perhaps. Also, of course, buckwheat, millet, sour cream. As you can see, everything is very satisfying and nutritious.
The most famous and celebrated, of course, are borscht and dumplings; they are loved everywhere. There are also all sorts of krucheniki and vivantsy - meat or fish rolls, kartoplyaniki - potato cutlets, sicheniki - cutlets, nalistniki - pancakes with filling. Soups with buckwheat and millet, with or without meat, seasoned with crushed or fried lard, kulesh and yushka. In this selection, we propose to breathe new life into ancient dishes, as well as prepare the most popular and delicious dishes modern Ukrainian cuisine.

Shpundrya

Buckwheat with liver

Dumplings with cherries

There is hardly a person in the world who has never heard of the rich and original Ukrainian cuisine. Traditional borscht with garlic dumplings, dumplings, pancakes with aromatic various fillings - many Ukrainian dishes have entered the golden fund of world cooking!
Neighborhood with other nations and a long stay as part of other states led to the fact that Ukrainian cuisine was finally formed only at the beginning of the 19th century. The loss of its own statehood and the territorial disunity of the country's lands determined a number of features of its national cuisine. The long-term neighborhood with the Hungarians, Germans, Turks and Tatars contributed to the emergence of many new products and technological methods for their processing, which were completely unusual for the Slavic peoples.

UKRAINIAN CUISINE DISHES

The uniqueness of local culinary traditions is expressed primarily in the choice of basic products. Mostly pork is used to prepare food; small poultry meat is also popular. Development Agriculture and the cultivation of cereal crops led to the availability of a wide range of flour products. Vegetables also play an important role. The championship belongs to beets; they are the basis for many first and second courses. Ukrainians also hold potatoes, carrots, cabbage, pumpkin, zucchini and legumes (peas and beans) in high esteem. It is difficult to imagine any cuisine without herbs and spices. Frequent guests on the Ukrainian table are onions, dill and savory, mint and lovage.
In addition to the wide range of products used, Ukrainian cuisine is distinguished by its unique technology of heat treatment. Any ingredient, be it tough meat or soft vegetables, is initially lightly fried and sautéed, and then stewed or baked. As a result, the dishes have an unusual structure and are not only juicy, but also tender. It is difficult to list all the delights of the local cuisine, because there are about 50 varieties of borscht alone. But highlight the most unusual dishes is quite real.

Ukrainian snacks

Appetizers are the most simple, light dishes 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 jellied meats 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 long heat treatment they turn out juicy and soft, and the presence of a large number of seasonings and aromatic herbs gives the food a piquant and unique taste.
For lovers of aromatic bread and Ukrainian lard, there is no better snack than potaptsy. This dish was often consumed by the Cossacks, especially during military campaigns. In fact, it resembles ordinary croutons - thin slices of rye bread fried in a frying pan. They are served with lard or ham, always seasoned 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 prepared from pork, using meat from the back shoulder of the animal. The pork is pre-salted well, then smoked or dried. The result is tender 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 and stabilize the functioning of the kidneys and heart. Salted or smoked lard is the main decoration of the festive table in Ukraine.

First meal

Among the wide variety of first courses among Ukrainians, the most popular is borscht - a traditional dish of all Eastern Slavs. There are about 50 variants of its preparation in Ukrainian cuisine. The dish 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 became firmly established in the national cuisines of many Eastern European countries.
In essence, borscht is an ordinary seasoning soup. One of its main ingredients is beets. It provides a bright, rich color and special taste. basis delicious borscht is the broth. To prepare it, several types of meat are used - usually pork, less often beef, chicken or goose. It is often prepared on the basis of bone or meat and bone broth.
Special attention is paid to the process of preparing the vegetable part of the borscht. This dish is characterized by separate processing of vegetables. In particular, to preserve its 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 sequence makes the soup thicker and richer.
There are also regional differences regarding the preparation of borscht. Their essence lies in a set of main ingredients and the method of their heat treatment. 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 adding to borscht - this way they become more juicy and tender. When serving, the dish must be decorated with chopped herbs and seasoned with finely chopped lard 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, aromatic soup that lovers of Ukrainian cuisine will appreciate.
Chernigov borscht deserves special mention. 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, a lot of herbs, and when served, garnished with a spoonful of homemade sour cream.
Kholodnik is one of the varieties of ordinary borscht. It is prepared on hot days summer days, because it quenches the feeling of hunger and thirst quite well. The basis of this 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 exclusively cold. It comes with boiled potatoes and boiled eggs as a side dish. Decorate the kholodnik with sour cream and sprigs of fresh herbs.
Popular first courses of Ukrainian cuisine include kapustnyak - this is an ordinary soup based on sauerkraut. It is an integral attribute of the Christmas table. In Russian cuisine, its analogue is traditional cabbage soup. Cabbage cabbage is characterized by a light, sour taste, which gives it 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 not difficult to prepare, 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. Nourishing, light, aromatic green or milky, they will decorate any table. Vegetable versions are popular in Ukraine. There are a lot of options for preparing them - 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

The hallmark of Ukrainian cuisine are vareniki - boiled products made from unleavened or yeast dough with various fillings. The filling can be based on any ingredients: boiled potatoes or meat, mushrooms or stewed cabbage. For sweet dumplings, grated cottage cheese or fresh berries, mainly cherries and raspberries, are used. The dish is served to the table with sour cream or butter. Dumplings with potato filling are usually served 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 out dough, greased with curd filling, is rolled into a roll and cut into slices of medium thickness. All that remains is to boil the dumplings in boiling water - and the dish can be safely served. Lazy dumplings 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 when chilled they lose their taste.
Traditional flour products, without which it is difficult to imagine Ukrainian cuisine, include pampushki. This kind of pastry is a classic addition to first and some second courses. Pampushki are typical yeast buns with Germanic roots. They most likely appeared in Ukrainian cuisine thanks to German colonists who came here at the beginning of the 19th century. Thanks to the yeast dough, the donuts always turn out fluffy and very light - they simply melt in your mouth. Dumplings with garlic are also in demand among Ukrainians; they are always served along with Ukrainian borscht.
Pancakes are another famous dish of Ukrainian cuisine. The first mentions of such products go back to prehistoric times. Pancakes first appeared in Rus' around the 9th century and have since become firmly entrenched in the menu of 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 golden brown, and this can be very difficult to do. To give them an even more refined taste, they are wrapped with different fillings, and then they are called nalistniki. Traditional nalistniki are filled with curd, but on the Ukrainian menu you can also find them with meat, mushroom, fish and vegetable filling. Sweet pancakes with chocolate, honey, berries, fruit jam or condensed milk are served as desserts.
Draniki - potato pancakes - are popular among flour products in Ukrainian cuisine. This dish came to Ukraine from neighboring Belarus. It uses flour, grated potatoes, salt and eggs. The resulting dough is simply fried in a heated frying pan, resulting in small pancakes. They are served hot, always adding a little fresh sour cream.

Second courses

Ukrainian cuisine is characterized by a wide range of meat dishes. The basis for their preparation is mainly pork. The specificity of such dishes lies in the special technology for processing the main ingredients. Shredding and “cutting” foods led to the presence of many stuffed dishes in the kitchen. No less popular are dishes made from minced meat: various meat rolls or zavyvantsy, “sicheniki”, homemade sausages made from offal, cutlets.
The process of heat treatment of products is also labor-intensive. In most cases, both vegetables and meat are initially fried or sautéed, then simmered over low heat. This technology makes dishes more juicy and flavorful. Tender meat with vegetables, seasoned with spices and simmered for several hours, has an unforgettable taste.
The most famous meat dish is considered to be roast, or liver, found in both Russian and Ukrainian cuisine. In terms of consistency and selection of main ingredients, it resembles Hungarian goulash. The main component of the dish is pork. It is pre-fried and then simmered together with sautéed vegetables (potatoes, carrots, tomatoes). After a long stew, the meat turns out soft and juicy. The roast is served in ceramic pots, with plenty of broth and herbs.
Different regions of Ukraine have their own original recipes for cooking roasts. In the Sumy region it is made from pork, but a little liver is added. Then the meat and vegetables are simmered over low heat, seasoned with cheese and sour cream. In Western Ukraine, integral elements of food, in addition to meat, are mushrooms and beans. However, despite different composition main ingredients, the dish still turns out nourishing and flavorful, and in each individual version it has its own unique features.
The formation of Ukrainian culinary traditions has been influenced by neighboring peoples for many years, so dishes typical of German, Polish and Czech cuisine are often found in Ukraine. The Sicheniks belong to this list. In shape and main ingredients they resemble ordinary cutlets. They are prepared from minced meat or fish and rolled in breadcrumbs before frying, which gives the flatbreads a beautiful oval shape and an appetizing golden crust. Sicheniki are served hot with sour cream or a delicate creamy sauce.
Simple meat dishes include meatballs, which are considered to have originated in France. In their version they are called more elegantly - “medallions”. In the Ukrainian version, cue balls are called cutlets made from minced meat. They often have a round or oval shape and are served with a side dish and sauce.
The signature delicacy of the Ukrainian capital is chicken Kiev - 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, one of the capital’s restaurants decided to slightly modify the famous French cutlets, leaving a small bone on one of the edges - this allowed them to be eaten with their hands, 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 - “Cutlet Kiev”.
They 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 placed inside. Kiev cutlets are deep fried, breadcrumbs Gives them a crispy, golden crust.
Ukrainian cuisine also includes wide choose meatloaves. Juicy meat, aromatic 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 one state, zrazy became popular on Ukrainian territory. They are called beef tenderloin rolls. The filling is a mixture of vegetables, boiled eggs and mushrooms. The dish is seasoned with salt and pepper, then baked in the oven. Served to the table as a full-fledged main dish along with a side dish in the form mashed potatoes. In Western Ukraine, an analogue of zraz are zavyvantsy - rolls made 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 proximity to other peoples, in particular the Poles, Hungarians and Lemkos. Fragrant banush, mazurik, Transcarpathian bograch, chinakh - here you can try dishes that many did not even suspect existed. Many of them have international roots, but have taken root well in the national cuisine.
The legendary Transcarpathian dish is banush. Aromatic corn porridge cooked over an open fire in combination with cracklings, feta cheese and mushrooms is the pinnacle of Hutsul culinary art. According to tradition, only men prepare banush and serve it to the table along with fried bacon and sour cream. It would seem that there is nothing complicated here, but the taste of the dish captivates from the first spoon.
The second place in popularity deservedly goes to the Transcarpathian machanka. The dish is simple but very tasty. The main ingredient for it is pork, which is pre-fried and then stewed in sour cream and cream sauce. The result is a tender and delicious main dish. It will decorate any holiday table, and in combination with homemade noodles and fried potatoes it generally looks divine.
To find out what the Masurians are like, it’s 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.
Vedery looks unusual among sausage products. It is prepared mainly in the Khmelnitsky region. It resembles classic sausages, but instead of minced meat it is filled with grated raw and potatoes. The dish looks relatively simple, but appetizing.
Shpundra is another little-known dish of Ukrainian cuisine. And although it has been prepared since time immemorial, you don’t see it very often in everyday life. In fact, shpundra is a simplified version of everyone’s favorite Ukrainian borscht. The dish is light and quickly digestible. Pork fried and then stewed in beet kvass, natural vegetables, spices and fragrant herbs - the dish is so exquisitely fragrant with rich aromas that it will not leave anyone indifferent.
An original Ukrainian dish is kulesh, an ancient folk dish. Often it replaces both the first and second. Kulesh has a consistency similar to a thick soup. In the old days, Zaporozhye Cossacks often prepared it during military campaigns, and in everyday worldly life too. Thick millet porridge seasoned with lard was the key to the strength and courage of the Cossacks. Although these times are far behind us, kulesh is firmly entrenched in the traditional Ukrainian menu.

Ukrainian desserts

Assortment of Ukrainian confectionery wide and varied. Verguns, malt cakes, 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. Ukrainians bake almost all delicacies from shortcrust pastry. An integral element of sweets are jam, poppy seeds or honey. Baked goods are usually sprinkled with powdered sugar or cinnamon on top.
One of the simplest delicacies is syrniki - curd pancakes fried in vegetable oil. The dish does not require high skill or too much time. Fresh, well-squeezed cottage cheese, a little flour and egg white are all you need to create a real culinary masterpiece. Cheesecakes are a universal dish; it can be either fresh or 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 less than a heavenly delight.
Solozhenik is a simple but very sweet dish. It’s done in a matter of minutes, and the taste remains in the memory for years. It’s unlikely that anyone really thinks that simple pancakes can be used to make a first-class dessert. It turns out that if you use your imagination and put in a minimum of effort, anything is possible. In the hands of skilled housewives, pancakes turn into a beautiful layer cake. Filled with fruits, apples, nuts, honey or chocolate, and even baked in the oven with fresh sour cream, they enchant 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 verguny is born from simple products. Delicate cookies fried in boiling oil and easy to prepare. Delicate, light, fluffy with a golden crust that 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 choux-free yeast dough. First of all, these include bagels and puffers. The process of preparing 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 housewives can handle any difficulties. If the dough is properly prepared, puffincakes and bagels always turn out fluffy and light. They are only served hot, topped with honey or fruit jam. A holiday dish for Ukrainians is also stick stick, a relative of Russian Easter cake. Baked from choux pastry, with the addition of fresh cream and plenty 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 dish has been known to Ukrainians since ancient times. It is prepared from grains and berries. An integral element of the dish is starch, which gives it a thicker consistency. The dish itself is hearty and high in calories, so it claims to be an independent main dish. The assortment of berries for it is varied. Everything that can be found in the garden is used. Cherries and cranberries, strawberries and blueberries, dried fruits (apples, dried apricots) - no matter what ingredients are used, the jelly turns out aromatic and very tasty. One of the classic delights is milk jelly. The technology for its preparation is no different. Milk gives the food a snow-white hue, and it itself turns out light and tender.

Ukrainian drinks

Uzvar, varenukha, kvass, fruit liqueurs and tinctures - all this belongs to the category of traditional Ukrainian drinks. Uzvar is the most useful and valuable drink, an integral 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 better than 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 range of kvass became more diverse. Today, depending on the set of main ingredients, several types are distinguished - bread, milk, honey, fruit and berry.
Kvass is not only tasty, but also healthy. Due to the presence of vitamins and various microelements, it improves metabolism, has a beneficial effect on the functioning of the cardiovascular system, and has a high energy value. It has been proven that during famine it saved people from exhaustion and certain death.
Any national cuisine has interesting hot dishes. alcoholic drinks. Mulled wine, punch, grok and “hrenovukha” are probably known to many. But they don’t hold a candle to Ukrainian Varenukha. This drink appeared around the 16th century; it warms you 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 prepared only in the oven, pouring the pervak ​​into a pot and covering it with dough. The baked dough was a signal that the drink was ready.
Varenukha is also associated with the origin of the well-known expression “to drink on a horse.” There was always a sediment left in the pot where the varenukha was cooked, which the Cossacks used to treat the wounds of their horses. Often, when the drink ran out abruptly, the Cossacks asked the hostess to give them what they had left for the horse. This expression is firmly rooted in the memory of Ukrainians and has not yet lost its meaning.

Ukrainian cuisine is truly original and very interesting. Dishes prepared from the heart always remain in the memory of those who have at least once had the opportunity to try them!

Ukrainian dishes are popular not only in their homeland. The culinary achievements of Ukrainians are borscht, dumplings and pampushki. Ukrainian cuisine can surprise and feed you delicious food. And although there are some regional characteristics of dishes in the West and East, the cuisine remains integral 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 fire. This technology made it possible to preserve the aroma of dishes and give them juiciness. 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 the vagaries of national character. Therefore, popular dishes of Ukrainian cuisine are distinguished by an intricate set of ingredients.

History of Ukrainian cuisine

Initially, simple products were used to prepare Ukrainian cuisine: cereals, fish, mushrooms, berries, and livestock. Little beef was eaten.

Pork found its way into Ukrainian national cuisine during the Mongol-Tatar raids, and it took root. Pigs, being dirty animals, were of no interest to the invaders and disgusted the infidels. Nowadays pork is included in many traditional dishes of Ukrainian cuisine.

In the 11th century, the Kiev Pechersk Lavra already had several chefs who preserved recipes for delicious, unusual Ukrainian cuisine. They also helped to diversify the list of dishes of Ukrainian cuisine and introduce some innovations into the diet.

The national cuisine of Ukrainians was finally 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. Thus, the recipes of Western Ukrainian cuisine with photos are very different from the traditional dishes of Kharkov residents. Although in general the cuisine of the Ukrainian people is quite integral.

Features of Ukrainian dishes

The main characteristic of Ukrainian cuisine is associated with its late formation. The national menu includes best recipes Ukrainian cuisine from different regions.

Borrowed methods of processing raw materials

• Names of Ukrainian dishes such as borscht and dumplings have become international. But it turns out that Ukrainian dumplings are similar to the Turkish dish dush-vara.

• Meat dishes of Ukrainian cuisine are often prepared from ground 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 (“smazhenya”).
• Ukrainians adopted the custom of seasoning dishes with sweet paprika from the Hungarians.

Traditional Ukrainian dishes

Traditional tasty dishes of Ukrainian cuisine are prepared from such products as:

• pork;
• fish;
• beet;
• wheat flour and various cereals;
• eggs;
• dairy products.

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. A classic example is borscht. Here the taste of beets is enhanced by two dozen ingredients.

Appetizers and salads of Ukrainian cuisine

Ukrainian salad recipes include both raw and boiled vegetables, as well as meat and fish. For refueling use vegetable oil hot pressed

Some recipes of Ukrainian national cuisine with photographs contain flaxseed, rapeseed and other oils.

Baked meat slices are served as cold dishes of Ukrainian cuisine.

But the most favorite snack of Ukrainians is lard. It is salted, pickled, baked and fried. Lard is also included in various delicious recipes Ukrainian cuisine.

First courses of Ukrainian cuisine

Typically, Ukrainian national cuisine with videos shows the preparation of soups in meat broth using fried or sautéed vegetables. Recipes for first courses of Ukrainian cuisine with fish, mushrooms, and legumes are also popular.

After the appearance of potatoes, they began to be introduced into traditional soup recipes in Ukrainian cuisine. Some do not include potatoes in 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 cuisine includes borscht and beet kvass.

Solyanka is found very similar to borscht. See the recipe for its preparation. When preparing soups, it is important not to forget about sauces. From this article you can learn more about their varieties.

Second courses of Ukrainian cuisine

Most often they demonstrate the preparation of dishes with complex technology. Traditional Ukrainian national cuisine with a video of the entire cooking process will help you understand the intricacies of culinary techniques.

Second courses of meat are the famous rabbits and quails in sour cream, “liver” and “deruny” in pots. As well as Ukrainian favorite dishes made from cottage cheese and dough: cheesecakes, 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 “lotsi”.

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, drizzled with honey, sprinkled with nuts and poppy seeds. Basic Ukrainian baking recipes with photos contain step by step description all processes. The baking powder here is soda or alcohol.

And bread, which Ukrainians treat with special respect, also made sweet pastries with sourdough. A traditional dish of Russian and Ukrainian cuisine is babka.

In Ukraine they were baked for the holidays.

Ukrainian festive table

Festive dishes of Ukrainian cuisine were prepared for religious holidays. For Christmas they baked a pig, goose or carp. Mandatory dish - wheat sweet porridge(Kutia).

Pictures of Ukrainian dishes look appetizing and picturesque. 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 create a menu for every day simple recipes Ukrainian cuisine will not be difficult at all.