Borscht What kind of Ukrainian is without borscht? Foreigners are sure to be treated to this traditional first course. In cookbooks, we will find more than 50 recipes for borscht, because each region prepares it differently. Rich meat seasoned with lard... Or lean with beans or mushrooms - this is cooked during fasting, and vegetarians will also be pleased. Instead of meat, you can put fish. In addition to the traditional beets, potatoes, carrots, onions, cabbages and tomatoes, there are many things that are added to borscht for piquancy! Some recipes even have apples, dried fruits, prunes! Borscht is often served with donuts with garlic.
Salo is our everything! No wonder they say: fat is a Ukrainian drug. Without him, we are simply nowhere. And how many jokes about salo and Ukrainians! One godfather says to another: “Have you heard that sclerosis develops from fat?” And he answered him: “But I think, how to eat a piece of bacon in the morning, so all day long I don’t remember what I want to eat!” There are many recipes for salting lard. The simplest: chop the garlic, mix with pepper, grate the undercut or lard with the mixture and keep in the refrigerator for three days. You can add fragrant spices
Kapustnyak Zaporozhye If you get to Khortitsa, in the region of the Cossack freemen, on holidays or a festival, you will definitely be offered Zaporozhye cabbage. Traditionally, it was cooked rich - with pork and bacon, sauerkraut and millet. If you cook on a fire with smoke - the aroma and taste are delicious.
Homemade sausages “Porridge breast, sausage ring” - remember the line from the Ukrainian carol? The Christmas table of Ukrainians is not complete without homemade sausages. Delicious sausages are prepared in Transcarpathia - you can hope that you will be offered a “natural product” baked not in a gas oven, but in a rural oven, a completely different smell and spicier taste!
golodets Not all foreigners will "understand" our jelly - a jellied snack from different types of meat. But the Hungarians will definitely appreciate it: they have jelly - also a national dish, they even hold jelly festivals there.
Varya Hutsulskaya The name already intrigues with its originality. Varya Hutsulskaya is a salad originally from Bukovina. It is good for fasting - both hearty and tasty. Boiled beets, beans and prunes are taken, seasoned with sunflower oil. If you go to Bukovina, be sure to visit its heart - Chernivtsi
Meat krucheniki And now let's move on to meat masterpieces. The meat for the rolls (more often beef or pork) is beaten off, and then the filling is wrapped in them, the roll is tied with a thread. You can fry and then stew. In the regions of Ukraine, kruchenyky are prepared with different fillings: rice with onions, eggs, dried apricots, prunes… Minced mushrooms are often used. The scope for experimentation is huge. For example, for hearty Volyn-style krucheniki, the meat is first stewed until half cooked, then a piece of lard is placed on it, covered with stewed cabbage on top, and wrapped.
Polyadvitsa This dish is from the “tasty and simple” series. The whole secret is in a piece of good pork or beef tenderloin. It was marinated in kvass, rolled in flour, fried in butter - and then baked in the oven until cooked. Polyadvitsa was solemnly prepared for Christmas and Easter. Modern housewives use lemon instead of kvass: they rub a piece of meat with it, and it is convenient to bake in a sleeve.
Potato pancakes from Zhytomyr Ukrainian Polissya is famous for potato crops and potato dishes. In Korosten in the Zhytomyr region, even a monument to the potato pancake was erected! A festival dedicated to this dish is held here every year. And no matter how many pancakes you try: with meat, and with cheese, and with mushrooms, and with cottage cheese.
Hutsul style porcini mushrooms The recipe for their preparation is very simple: boil, fry in vegetable oil, stew in sour cream or cream, add green onions, parsley. But it's all about the mushrooms themselves! Be sure to go to Bukovina for them, because mushrooms are a real asset of the local forests. Popular mushroom tours in Transcarpathia. But even if you go in winter, you can buy dried porcini mushrooms or pickled ones. Choose a gastronomic tour "Tasty Transcarpathia" and enjoy the excellent cuisine and wonderful nature of the region! Many travelers believe that the most delicious dishes of Ukrainian cuisine are prepared here.
Roast with mushrooms Roast in potato pots with mushrooms is usually served in all restaurants of Ukrainian cuisine, it is easy to cook it at home. But you should definitely try this dish in Western Ukraine, where you will be served it with porcini mushrooms, and not some store-bought champignons! Roast in the Hutsul style is original in that potato pancakes, meat and mushrooms are laid out in layers in a pot. And all this with sour cream!
Banosh Another dish from the Hutsul cuisine is banosh (or banush). It would seem, what can surprise corn porridge? The whole secret is in what it is seasoned with: sour cream or cream is added during cooking, and fried cracklings and cheese are placed on top. Want to taste real banosh? Then plan a trip to Transcarpathia in May: here in the village of Kostylevka, Rakhiv region, the Berlibash Banosh festival takes place.