- Borshch — Ukrainian beet soup.
- Holubtsi — Ukrainian cabbage rolls.
- Varenyky— dough pockets filled with potato.
- Holushky — rolled triangular dumplings stuffed with mushrooms.
- Pampushky — fried sweet dough filled with poppy seed or other sweet fillings.
- Kovbasa — smoked Ukrainian ham sausage.
What are typical Ukrainian dishes? Tradition, geographic location, ethnicity or religion defines a typical meal. Ukraine is located in eastern Europe, between Poland and Russia. Ukrainians proudly kept their native traditions, customs, and cuisine. Qualities of Ukrainian food are attained by means of combined ways of treatment and products involved. The availability of ingredients for traditional cooking are often dependent on the season, but some of the best Ukrainian cuisine is actually very simple, easy to make, and very delicious. This food are well known far away from Ukraine. Find out about the most famous Ukrainian dishes and few recipes to prepare the same.
The cuisine of Ukraine offers a wide variety of dishes. Ukrainians proudly kept their native traditions, customs, and foods. Traditional Ukrainian food products are domestic, rich in taste and nutritional value. Should be served in large quantities. Food has many different styles. For example, each region of Ukraine has it’s own borsch recipe. The neighboring countries have influenced the Ukrainian cuisine (Turkey, Russia, Poland, Germany). Today, new spices and herbs were used to improve the flavor of the existing traditional recipes.
Ukrainian Food Recipe
Borsch is most favorite Ukrainian dish all over the World. Famous Ukrainian borsch, a deep red beet and cabbage soup, is popular all around Ukraine. The recipe might slightly differ by regions, but the main ingredients still remain the same : cabbage, beets, potatoes, onions, garlic, sour cream, and dill. Can be served hot and cold, depending on a season. This Ukrainian soup has been adopted by all the Slavic countries and is made in endless variation.
1/2 cup onion, chopped
1 cup red cabbage, shredded
1/2 cup green pepper, diced
1 cup beets, shredded
1 cup carrots, shredded
1 cup stewed tomatoes
1 rib celery, sliced
1/2 cup mushrooms, sliced
1 clove garlic
1/4 c. lemon juice
oil, salt, pepper
In a large soup pan, add oil, onions, carrots, beets and mushrooms. Bring to a boil and cook until beets are crisp-tender. Add cabbage, pepper and cook until softened. Add tomatoes, lemon juice, celery, salt and pepper.
In a large bowl, mix flour, sugar and salt. Add eggs, sour crem and butter to make a medium-soft dough. Knead in a machine or by hand until smooth. But don't overwork the dough because it will become tough. Halve the dough and cover with plastic wrap and let rest for at least 30 minutes. Remove the dough onto a lightly floured surface. Roll out to 1/8 inch in thickness. Cut into 3 inch circles. Place one tablespoon of filling onto one side of the circle. Fold the other half over and press the edges to seal. Place finished dumplings onto a floured tray and keep covered.
4 cups flour
1/2 cup sour cream
1/4 cup cold butter
1 teaspoon sugar
To make the potato filling, place potatoes into a saucepan with water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside. Melt 1/2 cup butter in a medium skillet, over medium heat. Saute onions in butter until tender. Mix the onions into the potatoes along with the cheese and season with salt and pepper to taste.
5 medium potatoes, cut into small cubes
2 large onions, finely chopped
1/2 cup butter
1 cup shredded Cheddar cheese
salt and pepper
Bring a large pot of water to a boil. Drop 10 or so dumplings into the water at a time. Cook for 3 to 5 minutes, then remove to a colander to drain. Place finished dumplings onto a lightly oiled dish and turn them to coat with a thin layer. This will keep them from sticking together. Serve dumplings with fried onions and sour cream. Cooled dumplings also can be fried in oil and butter for a nice crispy surface.
Ukrainian Varenyky (or pyrohy) are dough pockets filled with potato, or potato and cheddar cheese, or sauerkraut, or blueberries, or cherries, or...don’t hesitate to try something different. What is chosen for the stuffing depends on the season of the year and personal tastes. Varenyky is a traditional Ukrainian staple food and thus can be found at any meal, but on holidays and on religious feasts varenyky become a special treat.
Size: Some of the varenyky are really tiny and are called vushky, that is ears, others can be truly of a giant size, but neither the small-sized nor the king-size varenyky are very popular — the standard, about two-inch wide, varenyky are the ones that are most widely made and eaten.
Perfection in design is not key, perfection in taste is.