This dish is a symbol of Ukrainian cuisine, the first and only one.

Although it is believed that borsch is most common in the Northern and Central regions, it is actually prepared everywhere.

Classic borsch consists of about 30 ingredients! Among them, the most important are: beets, cabbage, potatoes, carrots, onions, beef and tomato paste. But depending on the region, the recipes may differ. For example, beans are added in Podillya, flour in the South, beer in Slobozhanshchyna, and bread kvass in Kyiv borsch. There is green borsch, red, mushroom, cold. More than 70 species in total!

Borscht was usually eaten not with bread, but with buns with garlic.

We borrowed this dish from the Hungarians, and now it has become traditional in the families of Western Ukraine. The main ingredients for bograch are meat of various types (3-5), pork lard (salo), potatoes, carrots, onions, kohlrabi cabbage, spices and, of course, paprika. Traditionally, bograch was cooked over an open fire in a cauldron and was supposed to be very rich, similar to goulash. By the way, even the very name bograch means "cauldron". Unlike borscht, bograch was considered a festive dish or an option for a picnic. Because it was even invented by shepherds who prepared this dish in the mountains.

An interesting fact: it is accepted that men should prepare bograch, and each owner has his own recipe.

This is a traditional first course, which is prepared in the Central regions of Ukraine. Its peculiarity is the sour taste, which is obtained thanks to the main ingredient - sauerkraut. Cabbage recipes vary depending on the region and season. It can be lean, vegetarian, fish, mushroom, etc. Classic kapusnyak is prepared from cabbage, carrots, onions, potatoes, picnic (beef and pork sausage), mushrooms and spices.

Cold kvass soup (Okroskha)

It is not known for sure where and when this dish originated, but historians believe that the roots of okroshka go back to the Middle Ages, when after the baptism of Rus, Prince Volodymyr ordered to distribute "food, honey and kvass" to people. This is how kvass spread among the population, and later became the basis for cold soup, to which bread and greens were added. Now okroshka is a traditional dish of Eastern Ukraine, but there is no single recipe. The main ingredients should be cucumbers, green onions, radishes, kvass, and the hostess adds the rest to her own taste.

Interesting fact: this soup was called okroshka only at the beginning of the 20th century because all the ingredients had to be crushed.

Dumplings or pies, pierogi in the Western Ukrainian style. According to one version, varenyki, which used to be called "varaniky", were known even in pre-Christian times, and according to another, the dish comes from Turkish "dush-vars".

Dumplings are prepared from unleavened dough, and the filling can be very diverse. Potatoes, onions, crackers, cheese, cherries, blueberries were considered traditional. In Chernihiv Oblast, crackers are added, in Transcarpathia – cheese, in Polissia – mashed beans. There are even options for filling the dish with fern, radish or flour with lard(salo). Many folk customs and traditions are associated with dumplings: they were identified with the Moon and used as sacrificial food; the process of kneading the dough symbolized the birth of the world, and the filling symbolized the continuation of the family; they were brought by women in labor, eaten during the harvest and when a cow gave birth, so that the calf would be healthy. On the dumplings, the girls thought of Day of St.Andrew and on the New Year they prepared a dish with a surprise, hiding something unexpected in the filling (a button, beans, pepper, etc.).

Interesting facts: the dumpling is considered a symbol of the Canadian city of Glendon, there is even a 9-meter-high monument to it. In Ukraine, there was a monument to the dumpling in Cherkasy, but in 2013 it was dismantled. At the same time, in 2013, the world's largest snow dumpling was molded in Bukovel.

Kulish was a favorite dish of Ukrainian Cossacks and Chumaks. It was often prepared for lunch on trips (hence our name "field porridge") or at home for dinner. Kulish is prepared on the basis of millet with the addition of potatoes, carrots, lard, onions and greens. But again, depending on the region, the recipes of the dish differed: in Chernihiv Oblast and Poltava Oblast, buckwheat was prepared and in Southern Podil – corn, in Right Bank Polissia, kulish could be cooked with milk, whey or buttermilk. The real kulish should have been thick.

Banosh is one of the most popular dishes of Galician cuisine, which is prepared several times a week in Zacarpathia. Real banoche should be cooked in a cast-iron cauldron over an open fire from corn grits on sheep's sour cream or cream, which is kept in the pantry for 3 days. Season the finished banoche with cheese, porcini mushrooms or cracklings. You can stir the porridge only with a wooden spoon and only in one direction.

Interesting fact: all dishes related to the use of sheep farming products must be prepared by men. Therefore, making banosh is also considered a man's business.

A number of countries have their own variation of cabbage rolls, and research is still being conducted on the etymology and origin of this dish. In Ukraine, cabbage rolls have long been considered a traditional dish, but their preparation and status differ depending on the region. So, for example, in most of the country, cabbage rolls were considered an everyday dish, but in some areas of the Right Bank, they were prepared only for the festive table.

Golubtsi are cabbage leaves (steamed or pickled) with various fillings. At first, minced meat from cereals (corn, millet, rice or buckwheat, depending on the region) was used as a filling; fried onions and crackers. Meat was added only on holidays. Stew cabbage rolls in the oven with meat broth, sour cream or kvass.

An interesting fact: cabbage rolls had different sizes in different regions of Ukraine. On the Left Bank and in the Southern regions, they were made large from a whole leaf of cabbage, but in the West, the cabbage leaf was cut into several parts, and those who did not do so were considered lazy housewife’s.

Deruny are traditional Ukrainian potato pancakes, especially popular in the Eastern and Northern regions. Depending on the region, they can also be called kremzlyks, tertyukhs, rysilovans, terchanaks, etc. The main ingredient is "shredded" potatoes, to which onion, flour, egg and salt are added. All this is mixed and fried in sunflower oil.

Interesting fact: traditionally, deruns were considered a Sunday dish. They were prepared for breakfast or dinner, as well as sometimes for holidays, in particular for the Annunciation.

Ukraine, Russia, Germany, France and the USA are still arguing for the right to be called the homeland of this dish. Nevertheless, today the Chicken Kyiv is a gastronomic symbol of the Ukrainian capital. It is believed that it first appeared on the tables of Kyiv’s citizens at the beginning of the 20th century, but was forgotten for a certain period and was revived already in the middle of the century in local restaurants. The dish became popular already in the 60s. Kyiv-style cutlet is prepared from tender chicken fillet with a liquid filling of butter, greens and spices and deep-fried in breadcrumbs.

Interesting fact: Kyiv-style cutlet is so popular that it is not only prepared in foreign restaurants under the name Chicken Kyiv, but also included in the consumer basket in Great Britain.

Galushka is sometimes called the queen of Ukrainian cuisine. This dish made from boiled dough as a separate dish or an ingredient for soup was prepared all over Ukraine, but it became the most popular in the Poltava region. Here they even erected a monument to it and hold a festival in it honor. To make dumplings, the dough made of flour, salt and water was torn or cut. Balls or squares were formed from it, which were most often boiled for steam and then added to soup or served separately with cracklings, sour cream or fried onions during Lent. Poltava dumplings are served with butter, garlic, sour cream and boiled chicken.

Interesting fact: in Western Ukraine there is a peculiar variation of dumplings with the addition of boiled mashed potatoes, cheese and eggs. They are called sticks.

Bitochki made of tulka have become the crown dish of Odesa cuisine since the Second World War. To prepare them, take fresh tyulka, roll it in an egg-mayonnaise mixture and fry it in oil. Meatballs are served with mayonnaise sauce, to which capers, cucumbers, onions and dill are added.

Appetizer

Lard is one of the most important products of Ukrainian cuisine. It is used raw, salted, smoked, fried and even in chocolate, with bread, garlic, onions, greens.

Lard is credited with many beneficial properties, including the ability to prevent atherosclerosis, remove toxins, relieve hangovers, etc.

In 2011, the world's only lard museum was opened in Lviv. It is here that you can taste lard in chocolate and another 35 types of this product.

Interesting fact: the tastiest is the fat of pigs fed with acorns.

Desserts

This dish is common throughout Ukraine and has been known in traditional cuisine since the days of Kievan Rus. The very word "pancake" meant a cake made of flour. Buckwheat, wheat, corn flour, millet, starch or even semolina were used to make pancakes. Milk and eggs are also mandatory ingredients. Pancakes can be eaten plain or with filling. The last warrant is called nalysniki. Among the most common sweet fillings, berries, cottage cheese, poppy seeds and apples are used. In some regions, for example in Chernihiv Oblast, pancakes filled with cottage cheese or poppy seeds were additionally baked in the oven with butter.

An interesting fact: our ancestors associated pancakes with the Sun and associated them with the god of fertility - Yarylo. Pancakes are still a traditional dish for the Maslyana.

Galician cheesecake is a favorite dessert of Lviv housewives and coffee shops, the recipe of which was popularized in 1961 by Daria Tsvek. Traditional Galician cheesecake is made from grated cottage cheese, eggs, boiled potatoes or semolina, sugar and butter. Raisins or dried cherries are also added. Finished cheesecake is poured with chocolate glaze.

Interesting fact: today there are more than 30 recipes for making Lviv cheese.

Another gastronomic symbol of the Ukrainian capital, but this time sweet – Kyiv cake. The confectioners of the Karl Marx factory worked on its recipe for years. It was patented only in 1973, and until now only the employees of the ‘’Roshen’’ factory, which became the successor of Karl Marx, own the real secrets of preparation. The basis of the cake is cakes on fermented egg whites with the addition of sugar, flour and nuts. The cream is prepared from butter, eggs, milk and sugar with the addition of cocoa and cognac.

An interesting fact: previously, each confectioner had his own unique "cream handwriting", but later the paintings were unified to avoid forgeries.

Kyiv cake won several awards at prestigious Soviet confectionery competitions.

An interesting fact: in Soviet times, it was possible to buy a Kyiv cake only in the capital, standing in line from 4 AM.

Drinks

For many centuries, uzvar has remained one of the most common traditional drinks throughout Ukraine. It is prepared from dried berries: pears, apples, plums, cherries, blueberries, and apricots were added in the southern regions.

Interesting fact: uzvar is considered the second most important dish at Christmas after kutya.

Kysil

Kysil is a thick traditional drink made from berries. It was usually served at the end of the feast, which is why it was also called bouncer, chaser or dispersal.

Compote

Fruit and berry compotes are prepared throughout Ukraine from dried, fresh or frozen raw fruits. Use one type of berries or fruits or mix them. Compotes from apples, strawberries, cherries, raspberries, apricots, plums, and grapes are traditional for Ukraine.

Kvass is considered the oldest Ukrainian drink. The first mentions of it date back to 989’s. Beet kvass, which originated as a way of storing beets in hot weather, has gained considerable popularity, especially in Central Ukraine. Beetroot was fermented by adding rye bread (now it can be done with sugar or yeast) and fermented in vats under a wick.

This drink originated in the 15th century with the advent of vodka and was considered quite elite. It was prepared throughout Ukraine by infusing berries, roots or herbs with 20% vodka. The most common Ukrainian tinctures are galangivka, horseradish, honeydew, varenukha, polynyvka.

Drinks based on honey are the oldest alcoholic drinks known in national cuisine. They were prepared even in the days of Kyivan Rus and were given a sacred meaning. They were shared with the gods and compared to the rivers of the afterlife, where honey-milk waters flow.

The first meads were prepared for decades, but over time, hops were added to the honey-berry mixture to speed up the fermentation process.

Interesting fact: there was a tradition for the wedding to give newlyweds a tub of honey, which they had to drink in the first month of married life. This is probably where the term "honeymoon" comes from.

Vodka

Vodka appeared in Ukraine in the 15th century and was called "hot wine" or "bread wine" because it was made from grains. The name "vodka" arose already in the 18th century due to the fact that in order to check the alcohol content in the drink, it was set on fire. Traditional Ukrainian vodka is made from wheat and sugar and has a strength standard of 40%.

An interesting fact: Ukrainian pepper tincture - percivka - is often called vodka abroad.

A traditional Ukrainian sweet tincture with spices with a strength of 30 degrees is called a stumbling block. It is a mixture of spices (cloves, cinnamon, saffron, vanilla, nutmeg) that are infused in vodka for 2 weeks.