The phenomenon of Ukrainian cuisine is that it is both wholesome and regionally diverse. Since our lands were parts of different states for a long time and were under the influence of different nationalities, the cultural features of the regions were formed separately from each other. Geographical factors also played a significant role. For example, sheep products are more common in Western Ukraine, and potato dishes are more common in Polissya. But, despite this, throughout the territory we have a fairly homogeneous set of food raw materials (pork, lard, beets, wheat flour, legumes, vegetable oil) and the way it is processed. Traditional Ukrainian dishes are mostly boiled, stewed and baked. After all, it was these manipulations with food that were carried out in the oven. The most common ways of storing food were salting and pickling. What are the Nezhin cucumbers worth, exported by wagonloads to 56 countries of the world, including the table of the British Queen!
Flour dishes began to be prepared 5000 years ago. Ancestors grew millet, wheat and barley. Rye appeared a little later - about a millennium ago.

For Ukrainians, salo is not only a valuable product, but a symbol of national culture. According to historians, pig breeding was popularized in the domestic expanses in the 12th-13th centuries. According to other records, when choosing a religion in Rus', one of the arguments in favor of Christianity was that Muslims were assigned "do not eat pork, do not drink wine."

The Slavs called buckwheat “buckwheat”, “buckwheat”, because the Greek monks sowed it. This dish, common for modern people, came to us around the 2nd century from Byzantium.

Traditional sunflowers appeared on the territory of Ukraine only in the 18th century.

Kvass is considered the most ancient Ukrainian drink. The first mention of it was found in a document dated 989.

Vodka appeared only in the XIV century, while mead was known in pre-Christian times.

Beer, as in other European countries, was the first to be brewed by monks! It was used even during fasting.

Our kulesh was considered an excellent tool for the prevention of cancer.

Potato appeared in Ukraine only 300 years ago. And our ancestors ate onions, garlic, cabbage, turnips and cucumbers 2500 years ago.

According to the list compiled by tourists from all over the world, Ukrainian cuisine is among the ten most delicious, placed between Japanese and Chinese culinary traditions.

Oddly enough, it was not borscht, dumplings and donuts with bacon that brought the greatest fame to Ukrainian cuisine, but Kiev cutlets! Ukraine, Germany, France, Russia and the USA are fighting for the title of the homeland of this dish!