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Ukrainian cuisine

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Ukrainian cuisine

Reference : CC13

UKRAINIAN CUISINE

HISTORY
 Ukrainian cuisine is a whole collection of various culinary traditions of the Ukrainian people, accumulated over many years.
 Ukrainian dishes include both traditional Slavic culinary techniques and other European techniques, a byproduct of years of foreign influences.
 Traditional Ukrainian dishes often involve a complex process of heat treatment. First, the ingredients are fried or boiled, then stewed or baked.
 Ukrainian cuisine is often called the "breadbasket of Europe".
 This emphasizes the importance of wheat in particular and grains in general to the Ukrainian people and their history.
 Most of the modern Ukrainian dishes come from ancient peasant dishes based on large amounts of grains (wheat, rye, barley, millet, buckwheat), as well as basic vegetables such as potatoes, cabbage, onions, garlic,
carrots, beets, radishes, pumpkin, cucumbers.
 Among fruits and berries, apples, plums, raspberries, cherries, cranberries and mulberries are widely used.
MEAT AND FISH
 Ukrainian cuisine is rich in meat, poultry and fish dishes. True, only two centuries ago, meat was cooked only on holidays.
 In modern Ukrainian cuisine, you can find a large number of dishes made from beef, pork,
 chicken. Lamb, goat, goose and duck are also used.
 Among the fish, the most popular are freshwater ones such as pike, sturgeon, tench, bream, carp, perch and others.
DAIRY PRODUCTS
 Milk and dairy products are prevalent in Ukrainian cuisine. Various drinks made from milk are very popular, for example, sour, kefir, baked and fermented milk or baked milk.
 CONDIMENTS
 For cooking in Ukrainian cuisine, sunflower oil is most often used.
 Among the spices,
garlic, horseradish, dill, mint, anise are most often used.
TRADITIONAL FOOD
BREAD
 Bread plays an essential role in Ukrainian cuisine and culture in general.
 Bread is the central dish of many holidays and celebrations.
 Palianita is a traditional hearth bread, made of wheat flour.
 Korovai - Ukrainian bread
, big round festive bread. Most often, korowai is baked for a wedding and the top is skillfully decorated.
 Kolach - Ukrainian kalach, round bread in the form of a ring with a hole in the center.
 Kolach is considered a ritual bread and is often baked at Christmas or at funerals.
The name kolach comes from the Ukrainian word "kolo", which means "circle" and symbolizes the circle of life and family.
 Pampushki are small Ukrainian yeast buns. They can be both salty, for example, garlic donuts for borscht, and sweet, for example, with poppy seeds, jam or other sweet fillings.
 A bagel is a ring-shaped bun made from dough that is boiled and then baked. The pretzel is quite large in size and has a wide hole in the center.
 Babka - Ukrainian Easter bread made from sweet dough with raisins and other dried fruits. Babka is usually baked in a tall cylindrical shape.
 Vergun-
urs are lard toast made from unleavened egg-based dough similar to bushwood.
SOUPS
 Borscht is perhaps the most famous dish in Ukrainian cuisine. Borscht is a soup made from beets, cabbage, potatoes, tomatoes, carrots, onions, garlic and dill. There are about 30 varieties of Ukrainian borscht.
 Most often, Ukrainian borscht is cooked in pork broth and served with garlic donuts. At the same time, borscht can be with fish or without meat at all.
 Green borscht is another Ukrainian soup that actually has little in common with traditional Ukrainian borscht. Green borscht is usually cooked in the spring, with lots of sorrel added.
 Green borscht is usually served with chopped egg and cream.
 Kholodnik is another kind of borscht, this time with beets, but based on kefir. It is served cold, hence the name.
 Kapustniak is a pork soup with sauerkraut, typical of Ukrainian and Polish cuisine. Cabbage is served with fresh cream.
 Solyanka - thick,
 spicy and sour meat, fish or mushroom soup with various vegetables and pickles.
 Iuska is a clear soup made from various types of fish such as carp, bream, catfish or even bream.
 Rassolnik - soup with pickles. Pickles can also include meat, smoked meat, vegetables or grains.
MAIN TYPES
 Vareniki is a traditional dish of Ukrainian cuisine. Vareniki are dumplings cooked with various fillings. Dumplings are usually served with cream and butter. The berry dumplings are sprinkled with sugar before serving. The most popular Ukrainian vareniki are:
 with mashed potatoes and fried onions;
 with boiled minced meat and fried onions;
 with liver and fried onion;
 with stewed cabbage;
 with cottage cheese;
 with cherries;
 with strawberries.
 Deruni - potato pancakes made from raw potatoes, usually served with lots of cream.
 Macianka is a thick meat or milk sauce that is usually served with pancakes.
Carne macianka is usually made from pork.
 Potato pancakes are pancakes with mashed potatoes that are cooked with or without filling.
 Tsibulniki - Ukrainian onion pancakes.
 Stuffed cabbage - cabbage leaves, fresh or sour, in which the filling is wrapped.
Recipes for Ukrainian sarmals vary by region.
 In addition to the traditional filling of rice or rice with minced meat, in Ukrainian cuisine you can find sarmals with buckwheat, sarmals with rice and mushrooms, sarmals with potatoes and mushrooms, or even sarmals with corn. Sarmales are traditionally served with fresh cream.
 Bigos is a dish of cabbage stewed with meat and smoked, a popular dish in Ukrainian cuisine.
 Mlintsi are Ukrainian pancakes, usually quite thick and porous.
 Nalistniki is a Ukrainian dish of thin pancakes (unleavened bread), filled with meat, caviar, grains, cabbage or mushrooms. Also,
popular are the sweet versions of pancakes with cottage cheese, berries or jam. They are served with cream.
 Sicheniki are made from minced meat or fish mixed with eggs, onion, garlic, breadcrumbs and milk. Ukrainian Sicheniki are traditionally fried in oil and breadcrumbs until golden brown.
 Krucheniki or zavivantsi are stuffed meat rolls typical of Ukrainian cuisine. Typically, krucheniki are made from a thin piece of pork or beef, pounded with a mallet and filled with mushrooms, onions, eggs, cheese, sauerkraut, carrots or other ingredients.
 Zrazi is another type of stuffed meat rolls.
But zrazy, unlike krucheniki, are made from minced meat. As a filling, vegetables, mushrooms, boiled eggs or cereals are usually put in the crackers.
 Chicken Kyiv is a famous chicken fillet dish that is battered, stuffed with butter and then fried in breadcrumbs.
 Mazuriki are Ukrainian sausage or turkey cutlet crumbled with cheese. Mazuriki are breaded and fried in vegetable oil.
 Grechaniki - Ukrainian cutlet from buckwheat porridge mixed with minced meat and vegetables.
 Spundra is a traditional Ukrainian dish. Spundra are, in fact,
pieces of pork stewed with beetroot in beetroot kvass. It is served with buckwheat, millet or wheat porridge.
 Galushki are Ukrainian dumplings made from dough boiled in boiling water. Dumplings are served as an independent dish with sour cream or butter, and also added to soup.
 Salamata or paiele is an old liquid porridge made from flour with the addition of butter or lard. Salamata is made from wheat, rye, buckwheat or oat flour.
 Banush - dense Ukrainian porridge made from corn flour, boiled with cream or sour cream. Banush is usually served with croissants and mushrooms.
 Kulish or kulesh - liquid millet porridge,
usually with the addition of onions and leftover fried meat.
SALADS AND APPETIZERS
 Salo is the most famous dish of Ukrainian cuisine, which is invariably associated with Ukraine. It can be salted, baked, smoked. Each option is worth trying.
 Tropits are pieces of heavily fried lard. Also,
sometimes crispy pieces of chicken, goose skin or duck are prepared. Sprouts are usually added to porridge or vegetable dishes.
 Kholodets / studenets - aspic, made from meat. A festive dish that was prepared for weddings, funerals, christenings or Christmas. Fish in jelly is called jellied fish.
 Kovbasa is the Ukrainian name for sausage.
 Krovianka is a traditional Ukrainian pork blood sausage with added grains, onions and garlic.
 Gurka is another type of Ukrainian homemade pork sausage. There are many varieties, gurka can be made from pork liver, lungs or blood with the addition of grains, onions and spices.
 Tsvikli is a spicy appetizer of boiled beets with horseradish, typical of Western Ukrainian cuisine.
 Herring in Kyiv - Ukrainian salted herring patties with butter, cheese and breadcrumbs.
DESERT
 Kutia is a traditional Ukrainian ritual dish made from poppy seeds, wheat, nuts, honey and dried fruits.
 Sirniki -
pancakes with cottage cheese, sometimes with the addition of raisins. Traditionally, in Ukraine, cheesecakes are served with sour cream, jam, honey or applesauce.
 Smetannik is an open pie with a sweet cream filling.
 Fritters - pancakes, lush cakes made from thick pancake batter.
Pancakes are usually served with cream and jam or honey.
 Vatrushki are round cakes with a filling placed on top. Cheesecakes are usually sweet: with cottage cheese, jam or jam.
 Mandriki are Ukrainian donuts with cottage cheese or jam, which were traditionally prepared at the end of the Petrovsky Fast.
 Sweetness
- fruit preserves obtained by boiling berries and other fruits in sugar syrup.
 Jelly - fruits or berries in gelatin. It is usually made from cherries or pears.
 Ptashine Moloko - "Ptishye Moloko", a popular souffle candy in chocolate glaze.
 Kyiv cake is a cake based on meringue and walnuts,
popular in modern Ukrainian and Russian cuisine. Kyiv cake was invented in 1956 at the Kyiv confectionery factory.
 Pliatsok are multi-layered rectangular cakes, especially popular in western Ukrainian cuisine.
 Salo in chocolate is an unusual Ukrainian dessert with a spicy sweet-salty taste.
She is a chocolate candy filled with smoked lard.
 Yabchanka is a Ukrainian dessert made of grated apples with sugar, beaten with egg whites or cream. Yabchanka can be in the form of mousse or fruit soup in consistency.
beverages
 Mineral water is a popular drink in Ukraine, usually very carbonated.
The most famous brands: Truskavetska, Morshynska, Mirgorodska.
 Compote is a sweet drink made from dried or fresh fruits and berries boiled in water.
 Uzvar is a special type of compote made from dried fruits, mainly apples, pears and prunes. But uzvar differs from compote in that, in this case,
dried fruits are not boiled, but only poured with boiling water and then insisted.
 Kvass is a sweet and sour carbonated drink made from yeast, sugar and rye bread.
ALCOHOL
 Gorilka (horilka) is a highly popular Ukrainian alcoholic beverage of industrial production. Often, fruit infusions, spices,
herbs or hot peppers. One of the most exotic flavored with honey and red pepper.
 Brandy is a homemade analogue of vodka.
 Mead is a fermented alcoholic drink made from honey, water and yeast. Its taste depends on the honey plants, the length and method of aging and the specific strain of yeast used.
The alcohol content of mead varies from producer to producer and depends on the production method.
 Nalivka - Ukrainian homemade wine made from cherries, raspberries, gooseberries, blueberries, blackberries, plums, black pig and other berries. To prepare the liqueur, the berries are placed in
a suliya (large glass bottle) and add some sugar. After the berries are fermented, the separated liquid is bottled, and the berries are usually used in baking. Liqueurs are usually around 15% alcohol. The most common liqueur is cherry liqueur.
 Varenukha is an alcoholic drink of hot vodka with the addition of spices and honey, which is usually drunk in the cold season.
 Beer is also popular in Ukrainian cuisine. The largest brewers in Ukraine are Obolon, Lvivske, Chernihivske, Slavutychske, Sarmatske and Roganske,
which partly exports its products abroad.

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