The most famous Ukrainian dishes. National cuisine of Ukraine

Ukrainian cuisine or national cuisine of Ukraine is a set of delicious traditions that are revered all over the world. So, for example, in almost all corners of the globe you can find cafes and restaurants of Ukrainian folk cuisine, which are of great interest to gourmets! Why is the cuisine of this country so revered?! There are several reasons for this. Firstly, the history of the existence of Ukrainian cuisine has more than one hundred years. During this time, cooking methods have changed and improved, dishes have also been perfected in recipes and some other nuances, thanks to which, without exaggeration, perfect flavor combinations have been achieved! Secondly, Ukrainian hostesses have always been famous for their ability to create a culinary masterpiece from almost nothing. It is for this reason that one can single out such a feature of the national Ukrainian cuisine as ingenuity in cooking.

In general, if we talk about the features of the traditional cuisine of Ukraine, it is worth noting that it is quite diverse. Her range of dishes is extensive! Among them you will find first and second courses, salads, pastries, as well as all kinds of desserts. Favorable climatic conditions of the country contributed a lot to this diversity. From time immemorial, all kinds of crops, vegetables, fruits and berries have been grown on its territory. The rivers have always been rich in fish, as, indeed, the sea coastal zones. In addition, many households raised pigs, cows and birds (chickens, geese, turkeys, etc.). Therefore, it was not surprising to see meat, eggs, milk, dairy and sour-milk products on the Ukrainian table. In general, as you can see, food products on the territory of Ukraine were the most diverse, which could not but play a decisive role in the variety of recipes.

The most famous dish in traditional Ukrainian cuisine is borscht. In different regions they prepared it according to their own special recipe. Therefore, do not be surprised to find dozens of variations on the preparation of this dish! However, it is worth noting that all varieties of borscht have one thing in common - a multicomponent composition. So the list of ingredients in recipes can contain from twenty to thirty items.

Speaking of folk Ukrainian cuisine, one cannot but mention lard. It is most often served as an independent cold appetizer in salted or boiled form. Salo is also included in the composition of a wide variety of dishes. So, for example, dressing for classic Ukrainian borscht is usually made on the basis of this particular product! Fat is also used for frying, calling it lard or just fat.

However, Ukrainian cuisine is not only borscht with garlic donuts, jelly and lard. These are also dumplings, famous to all of us since childhood. They are unleavened dough stuffed (vegetables, fruits, berries, mushrooms, cottage cheese) boiled in salted water or steamed.

The menu of modern Ukrainian cuisine, of course, differs from the old one. To a greater extent, this is due to the processes of globalization, which brought new products and methods of their processing, as well as new traditions, to the culinary of Ukraine. So do not be surprised if you suddenly find some variation of pizza or sushi in the arsenal of Ukrainian culinary recipes.

Baking has always occupied a special place in the diet of Ukrainians. She was in the daily list of products, and in the festive one. In the first case, we are talking about ordinary rye or "life" bread or about buckwheat bread. Also, the daily menu included dumplings (boiled slices of lean bread). Festive flour dishes are, first of all, wheat bread, various loaves, Easter cakes and kalachi, pancakes (pancakes).

A special place in traditional Ukrainian cuisine is occupied by Western Ukrainian cooking (also called Galician or Hutsul cooking). It was formed under the influence to a greater extent of the Austrians, Hungarians and Germans. So, for example, Austrian cuisine enriched Galician with all kinds of sweet dishes, Hungarian - with dumplings or dumplings, as well as goulash, German - with a wide variety of types of sausages and sausages. In general, Hutsul cuisine is rather rural (village). However, this does not mean that the dishes are easy to prepare. On the contrary, they are somewhat intricate, and therefore, in order to get that very special taste, you will have to try, exactly following all the recipe instructions for preparing a particular dish.

The most famous dishes of Western Ukrainian cuisine:

• herring snack;
• aspic;
• horseradish sauce;
• banosh (Pretty cool porridge cooked on cream or sour cream from cornmeal and always by a man. This dish does not tolerate women's hands!);
• jama (This is a thick first course in pork broth with pieces of pork and grounds from wheat flour, eggs, vegetables. It is seasoned with sour cream and acidified with a few drops of vinegar.);
• poprikashka or paprizhanka (this dish is more of an appetizer, which is thin slices of salted lard).

Of course, this list can go on and on, but it is better to get acquainted with such dishes directly in the recipes!

In general, Ukrainian cuisine is a real abundance of all kinds of delicacies, only the memory of which awakens the appetite! By the way, one should not think that only Western Ukrainian cuisine has a charming originality. It is inherent in cooking in the northern, central, southern, and eastern parts of the country. So, for example, the inhabitants of northern Ukraine are most fond of such dishes: red borscht, cabbage, meat pancakes, Greeks, jelly, kulebyaka with fish, as well as all kinds of dishes from potatoes and cereals. In the central part of the country, fish dishes are most loved; pancakes with various fillings and jelly are also quite often prepared here. The folk cuisine of southern Ukraine is famous for its special abundance of dishes, since more than a hundred different nationalities live in this part of the country. A common feature in the cuisine of this region is a special love for meat dishes with vegetables, and in general for vegetables and fruits, with which this land is rich. Residents of the east of Ukraine, as well as southerners, most of all prefer meat dishes, as well as all kinds of dishes from vegetables and fruits.

Delicious national dishes of Ukrainian cuisine deserve special attention, and therefore we invite you to familiarize yourself with them in those recipes with photos that are given on this site in abundance! All of them have detailed descriptions of the preparation steps. The pictures that are provided with each stage will clearly demonstrate how to perform this or that operation correctly. Thus, even a novice cook with the help of these recipes will cope with the preparation of even the most intricate dishes!

As they say in Ukraine: Let me be happy and savory!"("Good luck to you and bon appetit!").

Ukrainians are a hospitable and hospitable people who know how to feed in such a way that a generous table is remembered, forced to return or encourages guests to cook national dishes of Ukraine at home. We have thousands of recipes for all sorts of goodies, because even borscht is prepared in completely different ways in different parts of the country. And today IGotoWorld.com will tell you how the traditional dishes of the regions of Ukraine can surprise you.

So let's start our virtual tasting tour. Don't read on an empty stomach!

Satisfying North of Ukraine

In the northern regions of Ukraine, they cook hearty, tasty and thoroughly. These regions are famous for the potato harvest, and this has affected the peculiarities of the local cuisine.

Zhytomyr region: potato pancakes

In Polissya, one of the favorite dishes is pancakes made from grated potatoes - pancakes, or potato pancakes. In Korosten, Zhytomyr region, a brand has been made of this dish: the International Potato Festival is held here every year, where chefs from all over Ukraine and beyond come to show their art. And in the park where it takes place, they even erected a monument to the bully. And, of course, local restaurants are ready to offer you the best variations of this dish. Deruny can be stuffed: traditionally they were made with cottage cheese and stewed in the oven. Now pancakes with mushrooms, meat, grated cheese are popular.

Chernihiv region: roast in pots and pies with viburnum

In the Chernihiv region, they are happy to serve hot dishes - this is a dish in pots, it includes potatoes, sauerkraut and meat. Satisfying and appetizing.

And for dessert - pies with viburnum, because Chernihiv region is rich in berries.

Photo source: pirozochki.com.

Sumy-style roast and borsch on beetroot kvass

Another recipe for roast in pots, which is prepared in the Sumy region, is original in that both meat and liver are laid with potatoes. All this is cooked with bell pepper, sour cream and cheese. Another variation: meat, beans, mushrooms and sour cream.

Photo source: graffin.com.ua.

And borscht is cooked here with pork and beetroot kvass.

The Kiev's cutlets

The multicultural capital of Ukraine is rich in restaurants for different tastes. Here you can try the menu of many countries of the world. But we will remember the old recipe for Kiev cutlets: when a piece of butter, cheese, herbs are placed inside the deep-fried chicken fillet, coated with an egg and breaded. The cutlet turns out surprisingly juicy and tasty.

Photo source: pro-ukraine.com.

Ear in Nikolaev style

In the Nikolaev region, fish is preserved at home, adding tomato, and cooking fish soup with tomato juice or tomato paste and sour cream. And for spiciness - sauce: chopped garlic mixed with salt and pepper. It is served with potatoes and fish.

Photo source: xvatit.com.

Eggplant in Kherson style and eggplant caviar

The south of Ukraine is also famous for its vegetables. Kherson-style eggplant is a spicy dish. It is prepared by frying blue ones in oil, with sweet and hot peppers and apple cider vinegar.

Photo source: vkusnodoma.net.

And if you are not a fan of such spicy, then eggplant caviar is for you. By the way, according to the Kherson recipe, peppers and eggplants are not boiled (as many housewives do), but baked - this is how the vegetables retain their flavor.

Crimea: lagman and dolma

Lagman is one of the most popular dishes of the Crimean Tatar cuisine. A cross between the first and second: noodles served with pieces of meat (usually beef) stewed in gravy with vegetables. Sweet and simple! In a classic recipe in local restaurants, the noodles are rolled by themselves. But in everyday life they often use ready-made from the store.

Photo source: top3.events.

And in the spring, when young grape leaves bloom, small cabbage rolls with meat are prepared from them, which are called “dolma”. And, of course, we cannot imagine Crimea without huge pasties.

Kapustnyak Zaporozhye and mlyns

Rich cabbage was prepared in the Zaporizhzhya Sich. It is cooked with pork - traditionally, the Cossacks "to spite the busurmans" used lard and pork.

Photo source: i.ytimg.com.

Another interesting dish is mlins. It is prepared in the Sea of ​​\u200b\u200bAzov. These are not pancakes or pancakes. The yeast dough is thinly rolled out, a layer of cottage cheese filling with butter is placed on top, and then rolled up.

You can try the dishes of real Cossacks.

Dishes of Central Ukraine

It is worth heading to the central regions to try traditional dishes of Ukraine thanks to which our cuisine is recognizable in the world.

Cherkasy region - borscht and donuts with garlic

As already mentioned, in Ukraine borscht is cooked differently everywhere. In the Cherkasy region, it is classically rich, and fragrant dumplings with garlic are served with it.

Photo source: perchinka63.ru.

Kirovohrad region - kruheniki and dumplings

Another favorite dish of central Ukraine is dumplings. They are prepared with different fillings: potatoes, mushrooms, meat, liver, cabbage. And grandmothers know a special recipe for dumplings “with this”: for the filling, lard is overcooked in a pan with flour and onions. Sometimes housewives can surprise you with palm-sized dumplings.

Photo source: vsviti.com.ua.

And from special meat dishes one can name krucheniki - small meat rolls stuffed with minced meat, pate, prunes with nuts.

Photo source: bon-appetit-ru.livejournal.com.

Poltava dumplings and pundiki

The expression "Poltava dumpling" has taken root in everyday life so much that they began to call it not only the crown dish of this region, but also the inhabitants of the Poltava region. And if you have boiled pieces of dough floating in a bowl of soup, in no case believe that these are real dumplings. “In the original” they are not at all like that: dumplings are cooked with fillings, and to see this, you should come to Poltava for the annual festival of dumplings or just visit the local restaurants of Ukrainian cuisine.

Photo source: poltava.to.

Do you know what pundiki are? These are cakes made from dough mixed with kefir and an egg, which are fried in a pan. They can be salty - then they are fried with onions or sweet - with poppy seeds. Poppy cakes are prepared for the holiday of Makovei, served with honey.

Dnepropetrovsk region: mincemeat and branded fish soup

In Dnepropetrovsk, as well as in Odessa, they like to cook a signature Jewish dish - forshmak. Herring is soaked in water with vinegar or in milk, then ground and mixed with boiled potatoes. You can decorate mincemeat with egg and green onions.

Photo source: www.vensky-strudel.com.

And from fresh fish caught in the Dnieper, they prepare a magnificent fish soup in the Dnieper style with lek. Suitable catfish, carp. The ear is cooked as usual, but it's all about the seasoning. As it is used lek - it is garlic, grated with salt, and seasoned with fatty fish broth. You can water the fish with it or add it to the yushka - to taste.

Dishes of Eastern Ukraine

They like to eat here thoroughly and satisfyingly, and this is not surprising, because eastern Ukraine is the land of miners. And real men engaged in physical labor need to well reinforce their strength with lunch.

Donbas-style shank and okroshka

The shank is cooked for several hours in the oven at a temperature of 160-180 degrees. The back of the pork leg is taken, rubbed with salt and spices, and then baked in dough or in foil.

In addition, about 50 okroshka recipes are known in Donbass. So, like borscht, it will be different in every family. This cold soup is prepared with kvass, whey or even mineral water, flavored with sour cream.

Photo source: youtube.com.

Meatloaf in Lugansk

Very hearty original dish. Minced pork and beef are laid out on a piece of linen, on top - an omelet and large boiled carrots. The roll is rolled up, tightly tied and boiled in salted water, then the sheet is removed, cooled and cut into portions. You can experiment with toppings.

Photo source: recept-vzakladku.ru.

Kharkiv region: Slobozhansky borscht and Greeks

As soon as they cook Ukrainian borscht! In a real Slobozhansky, the recipe of which was told in the Kharkiv region, they put beans and meatballs, usually from beef.

And on the second - Greeks: meatballs with buckwheat, you can add mushrooms.

Photo source: fb.ru.

Bukovyna - chinakhi, hominy and cheese

Second question: what is chinakhi? This is a Bukovinian dish like a roast. Layers are laid out potatoes, beans and smoked ribs with onions. Then it is filled with water and stewed in the oven in a pot.

Photo source: boombob.ru.

In the Chernivtsi region, it is also worth trying delicious homemade sheep's milk cheese and traditional Hutsul food - corn porridge, hominy. Classically, it is boiled in sheep's milk, generously flavored with butter. When frozen, locals can use hominy instead of bread.

In Bukovina they know how to cook, you can be sure of this in Chernivtsi.

Transcarpathia: Zavivans and Bograchs

Question three: how is bograch prepared? This dish comes from Hungarian cuisine. Goulash is taken, and the meat should be of different types. In the original recipe, everything is boiled over a fire in a cauldron and seasoned with roots, Carpathian herbs and Magyar paprika.

And in Transcarpathia, both large meat rolls and small rolls are called curlers. Small Uzhgorod-style curls are made from thin slices of beef, on which a mixture of finely chopped boiled eggs, pickled cucumber, bacon and raw grated potatoes is laid out. The roll is fastened with a thread, first fried, and then stewed.

Photo source: beaddream.wordpress.com.

Fine meat dishes will be served to you, don't forget about a cup of coffee!

Mazuryks in Volhynia and Polissya Verguns

Question four: what are mazuriki? To learn and try, we go to the Volyn region. Western Ukraine is famous for its variety of homemade sausages. Volynsky Mazuriks are homemade turkey sausages with butter and cheese inside.

Photo source: jjreception.ru.

Lviv region: Galician cheesecake and strudel

Question five: have you tried real strudel? And how does the Galician cheesecake differ from the usual cheesecakes for us?

Delicious Viennese rolls - strudel are well cooked in Lviv. They can be both salty (with cheese, bacon) and sweet (with cottage cheese, apples).

Photo source: relax.com.ua.

And the Galician cheesecake is a symphony of culinary art. The preparation of the curd mass, which is laid out on shortcrust pastry, is a whole ritual. Then the syrniki should stand in the refrigerator for a day ... So it’s better not to try to cook, but savor the syrniki with a cup of aromatic coffee ...

Visit atmospheric cafes and restaurants in Lviv - you will enjoy not only food!

Rivne region - potato growers and matsik

Question six: what is a matsik? This is the name in the Rivne region of dried meat in kendyukha - a boiled pork stomach. As already mentioned, Western Ukraine is the land of homemade sausages, and here they know how to cook them.

In the Rivne region, cartographers (or zrazy) are also popular. Various fillings are put into the dough from crushed boiled potatoes - mushroom, meat, egg and onion, then fried in a pan.

Photo source: patelnya.com.ua.

Ternopil region: machanka and kulesha

Question seven, what is machanka? This is Lemko thick soup with meat, roasted flour, onion, ground sweet pepper. They cook it in the Ternopil region. A variety of machanka is mushroom, generously seasoned with sour cream. And if the mushrooms are chopped, then this is a good sauce for dumplings.

Photo source: sergej-pozhar.livejournal.com.

And for the first course, they serve a rich kulesha of millet with cracklings.

Where to eat deliciously in Ternopil,.

Khmelnytsky region: meat rolls, sausages and buckets

Question eight: what are buckets? We leave for the answer to the Khmelnytsky region. It turns out that this is potato sausage: pig intestines are stuffed with grated raw potatoes, greased with lard on top, baked in the oven.

In addition, excellent meat sausages and rolls are cooked in the Khmelnytsky region - they are baked until golden brown and served with various side dishes.

Photo source: heavycook.livejournal.com.

Waiting for you!

Ukrainian cuisine stands on three "pillars" - lard, beets and garlic. These are iconic products. Still, of course, buckwheat, millet, sour cream. As you can see, everything is very satisfying and nutritious.
The most famous and famous, of course, are borsch and dumplings, they are loved everywhere and everywhere. There are also all kinds of twists and curls - rolls of meat or fish, potatoes - potato cutlets, sicheniki - cutlets, nalistiki - pancakes with filling. Soups with buckwheat and millet, with or without meat, seasoned with crushed or fried lard, kulesh and yushka. In this selection, we offer to breathe new life into old dishes, as well as cook the most popular and delicious dishes of modern Ukrainian cuisine.

Shpundrya

Greeks with liver

Vareniki with cherries

History of development of Ukrainian cuisine

The history of the development of Ukrainian cuisine has not yet been fully studied, since much was lost as a result of the Mongol-Tatar invasions and not only. Nevertheless, it is known that she is closely connected with the history of her people. It takes its origins during the existence of Kievan Rus. Scientists have discovered numerous writings and archaeological monuments, indicating that already in the 9th - 11th centuries, Ukrainian hostesses prepared a huge number of delicious dishes. Among them: palyanitsi, donuts, kulesh, borscht, dumplings, kalachi, pies, pancakes, grechaniki, uzvar, roast, smazhenina, pike and much more.

Already at that time, their favorite foods included: bacon, pork, wheat and buckwheat flour, garlic, onions, beets and millet. Approximately in the fourteenth century. they tasted rice, and after another 400 years - sweet peppers, tomatoes, potatoes, sunflower oil and corn.

In the XI century. the first professional cooks began to appear at princely courts and at monasteries. They were also in the Kiev-Pechersk Lavra. It was thanks to them that Ukrainian cuisine was enriched with interesting recipes for flour, fruit and curd dishes based on eggs, which were prepared exclusively for religious holidays, for example, Easter.

Ukrainian culinary traditions

At different periods of its existence, Ukrainian cuisine was influenced by the traditions of the cuisines of other peoples - German, Hungarian, Tatar, Turkish, Russian, Lithuanian, Polish, etc. Nevertheless, she managed to preserve her basic national features, while borrowing only the most the best from neighbors or conquerors.

Pork has been a favorite meat product of Ukrainians since ancient times. Juicy and tender, it served as the basis for the preparation of many dishes. They made roast, dushenina and gurka, or homemade sausage, from it.

Making their raids, the Mongol-Tatars took everything from the occupied lands, including cattle. But they always left pigs, considering them unclean animals that are completely unsuitable for food. Thanks to this, the Ukrainian people survived in difficult years. And that is why a monument to a pig was erected in Lutsk, at least that's what they say.

And Ukrainians have revered salo for many centuries. At different times, they salted it, boiled it, fried it, smoked it, prepared fillings for homemade sausages from it, made cracklings, and sometimes even decorated sweet dishes with it, for example, verguns. This is evidenced not only by archaeological finds, but also by sayings that were popular among the local population: “ I live well: I eat lard, I sleep on lard and hide myself with lard" or " If I were pan, I would eat lard with lard».

Exquisite meat dishes have always been a decoration of the holiday tables of Ukrainians. This includes jelly (jelly), shpundra (a dish of pork or pork ribs and beets), roast duck with apples, piglet with horseradish. By the way, it was the beet that was called one of the national products of Ukraine, as it was part of many dishes of Ukrainian cuisine.

But even everyday meals included incredibly tasty and original dishes - sicheniki (borrowed from the Germans and are fried cakes made from minced fish, meat or vegetable), kruzhiki (meat rolls stuffed with cheese, cabbage or mushrooms), tovcheniki (a prototype of fritters, poured on top with gravy with meat), meatballs (similar to French medallions). Necessarily on the table there was black pudding and borscht, to which donuts with garlic were served.

Since ancient times, Ukrainians have loved cabbage and porridge. The latter were cooked with meat, beans, dumplings, mushrooms and potatoes and homemade noodles. Millet kuleshi seasoned with fried lard and onions were also revered. Their recipes have survived to this day under the name "field porridge".

In addition, people in Ukraine have always loved fish, which they knew how to cook in a special way. From generation to generation, the best recipes for stuffed pike, carp cooked in sour cream or honey, bream with apples and horseradish, tench with cabbage, pike stew or fish soup were passed down.

A separate place was given to dairy products. Desserts were made from them - syrniki, babki, machanki or cheese. Porridge made from milk, pumpkin and millet, beloved by many children, also takes its roots in antiquity.

During the time of Kievan Rus, Ukrainian housewives were famous for their ability to perfectly cook sweet dishes from flour - dumplings, butsiki with honey, succulents, magai, pundiki, honey cakes, pletuns, malts, makorzheniki, etc.

There also lived real masters in the preparation of home-made drinks - beer, kvass, uzvars, sweet liqueurs and tinctures, including varenukhi, palenki, tertukhi, etc.

In the XIV century. there was vodka, or vodka. Later, they learned to make moonshine from berries or fruits and sugar. In the southern regions of the country they traded in winemaking.

Sunflower oil appeared in Ukraine only in the 18th century. along with the sunflower. Prior to that, it was replaced by imported olive or lard. About a hundred years later, eggplants and sugar beets appeared, from which they learned how to make sugar.

Features of Ukrainian cuisine

Ukrainian cuisine has always been rich in crop products and livestock products. This was largely facilitated by the favorable geographical and climatic conditions of the country, as well as the knowledge and skills that its inhabitants inherited. The fact is that already in the period of the Trypillia culture, and this is almost 5,000 years ago, barley, millet and wheat were known here.

In different periods, the Ukrainian people were attacked by invaders, which, on the one hand, brought a lot of inconvenience, and on the other hand, provided a unique opportunity to enrich Ukrainian cuisine with new, tasty and healthy dishes. And although today many of them are considered national, in fact they came from neighbors or “adversaries”.

One of the main features of Ukrainian cuisine is its regionality. In different periods, certain parts of Ukraine belonged to different states, the traditions and habits of which left their mark on the culinary preferences of the inhabitants. That is why today in the west of this country they prepare such dishes, the existence of which is not even known in the east, and vice versa.

And, finally, the phenomenon of Ukrainian cuisine is the oven, a kind of hearth in which food was cooked. It was arranged in a special way, thanks to which the dishes cooked in it turned out to be not only incredibly tasty, but also healthy, as they retained a maximum of useful substances.

Basic cooking methods:

The last two were borrowed from Turkic and German cuisines.

Despite the huge variety of dishes, a few stand out in Ukrainian cuisine. Those who form its basis and are revered throughout the world.

Borsch. Today it is difficult to imagine Ukrainian cuisine without it. But in fact, he came to Kievan Rus from Byzantium, where he was considered the national dish of Ancient Rome. Of course, it was very different from the modern version, it was prepared with seasoned vegetables and among the locals was called " brew with potion". Later they improved it and, bringing it to the level of a world masterpiece, presented it to the whole world. To date, there are a huge number of recipes for borscht. It is prepared in its own way in each family. There is also an old classic version, which has about 20 ingredients, among which for some reason there was no place for meat. The most delicious borscht is still served with garlic donuts.

Salo. Previously, it was considered a symbol of wealth and prosperity. Today it is part of many dishes, sometimes even original ones. What is worth only "Salo in chocolate" - a real gourmet delicacy called "Bounty", or "Ukrainian Snickers".

Krovyanka. Homemade sausage, which is made from purified veal or pig blood.

Vareniki are unleavened dough products with various fillings. National dish, loved far beyond the borders of Ukraine. Previously, they were made not only with cottage cheese, berries and fruits, but also with mushrooms, meat, cracklings, vegetables and even nettles.

Dumplings. Pieces of dough that are boiled in boiling water and added to soups and broths. Dumplings are a national dish not only in Ukraine, but also in Hungary, Poland, the Czech Republic, Slovakia, as well as Chechnya and Ingushetia.

Zrazy. Filled beef cutlets or meat rolls. Very popular not only in Ukraine, but also in Belarus, Poland.

Kulesh. Thick millet soup with bacon and cracklings, sometimes vegetables are added to it. Its uniqueness lies in the fact that it combines the qualities of the first and second courses.

Verguny. Dough products that are fried in oil and served with powdered sugar. An analogue of "brushwood" from the Bashkir cuisine.

Mlyntsi, or pancakes. The symbol of Maslenitsa and simply delicious flour products that can be prepared with various fillings, both salty and sweet, and are called, respectively, pancakes.

Potato pancakes, or potato pancakes. Peculiar potato pancakes, the recipe of which has taken root not only in Ukrainian, but also in Belarusian and Russian cuisines.

Cutlet in Kiev. Cutlet made from chicken fillet, in which a piece of butter is wrapped. Until now, scientists argue about her homeland. Some argue that it was invented by the Frenchman Charles de Montier and brought to Russia during the reign of Elizabeth. Then it was forgotten for some time and remembered only in 1947, when it was cooked by one of the Kyiv chefs, who called it "Cutlet in Kiev". Others say that it came to Ukraine in 1918, and still others that it was created by emigrants from Ukraine to the United States. But be that as it may, it still exists and is associated with Ukraine.

Kutya, or Kolivo. A funeral dish, which was previously prepared from wheat, and today - from rice with raisins and honey. In ancient times, it was believed that kutya on the table is a symbol of prosperity and good luck.

Liver. A dish of potatoes and meat baked in clay pots with spices and sour cream. In the twentieth century they began to add tomatoes, sweet peppers and so on.

Kapustnyak. A vegetable dish based on sauerkraut, which is an analogue of "shchi" in Russian cuisine.

Apples baked with cinnamon and honey. One of the most delicious and fragrant delicacies of Ukrainian cuisine.

Cabbage rolls. A dish that was borrowed in the 14th century. from Turkish cuisine. There it was called "dolma" and was somewhat different from the improved Slavic version. Cabbage was then replaced by grape leaves, rice - millet, and pork - lamb.

Useful properties of Ukrainian cuisine

Ukrainian cuisine has always been considered one of the healthiest. And there are at least three reasons for that.

Firstly, she welcomes the combination of three courses served for lunch. The meaning of each of them was once studied by I. Pavlov. It was found that liquid dishes - soups and borscht, prepare the stomach to receive more satisfying second courses, by introducing into it special substances that provoke an increased production of enzymes. Desserts complement the beneficial effect. In Ukrainian cuisine, they contain a maximum of fruits, due to which they enrich the body with vitamins and microelements.

Secondly, Ukrainians are fasting. For several weeks a year, they deliberately refuse to eat meat, dairy, fish and excessively fatty foods. This helps to cleanse and rejuvenate the body.

Thirdly, in Ukrainian cuisine there are a huge number of recipes for liquid dishes - soups, borscht, pickles, fish soup, etc., which have a beneficial effect on digestion.

The best proof of this is the average life expectancy in Ukraine, which is 73 years for women and 67 years for men.

After getting acquainted with the work of Nikolai Vasilievich Gogol and reading his amazingly poetic Evenings on a Farm near Dikanka, Mirgorod, Evenings on the Eve of Ivan Kupala, Dead Souls, Nights Before Christmas, Sorochinskaya Fair, May Night, or drowned women, etc., it is impossible not to be interested in Little Russian cuisine!

sources of inspiration

Ukrainian national dishes are mentioned in them so often that one involuntarily arises a desire to get to know them better. Dumplings, dumplings, donuts, kokurki, pryazets, etc. are described with such appetizing details that you definitely want to try them all. We have selected some recipes of Ukrainian national dishes from the immortal works of the Russian classic from various sources and are pleased to present to your attention.

Little Russian cuisine is very close to Great and Belarusian, but it also has its own characteristics. The Magyar tradition of eating eggplants came to us precisely from the west of Ukraine - from Galicia, whose inhabitants had very close relations with the border lands that once belonged to the Austro-Hungarian kingdom.

Pryagly

Ukrainian national dishes in the works of Gogol are more like Old Slavonic than Magyar ones. Take, at least, the yokes with which Korobochka regaled Chichikov. These are Volga pryazets, that is, yeast fritters fried in oil. Pryagly, like pryagly, can be made stuffed with meat, vegetables, mushrooms, cottage cheese, fruits or berries. Very tasty spices with spices.

They are done in the following way. Knead a rather liquid puff pastry. While it is coming, the filling is being prepared, that is, baking. It can be fried fish, mashed potatoes with or without mushrooms, stewed cabbage with cracklings and fried onions, buckwheat or eggplant with garlic, etc. Refined vegetable oil is poured into the pan and heated. The filling is put into it and the dough is poured on top. As soon as the skewers are browned on the bottom, they need to be turned over and fried on the other side.

Kokurki

Another national Ukrainian dish is kokurki. It is also mentioned in connection with Korobochka, who was very inventive in preparing various intricate dishes, although it is hardly possible in principle to surpass Pulcheria Ivanovna Tovstogubikha from the Old World Landowners. This person and her gastronomic delights could be devoted to a separate cookbook.

Kokurki is a type of biscuits, or unleavened shortbread biscuits that are baked in an oven without oil.

For the test you need:

Half a kilogram of rye flour;

100 grams of corn starch;

1 glass of granulated sugar;

1 glass of milk;

150 grams of butter;

Cinnamon and nutmeg to taste;

Soda slaked with vinegar, half a teaspoon.

It is necessary to mix sugar with milk and boil over low heat until yellowish, cool, add sifted flour, starch, spices and softened butter. Knead a pretty cool place and put in the fridge for half an hour. After the specified time has passed, the dough should be rolled out into a 1 cm thick layer, cut out small cookies with a cookie cutter and put in a hot oven for half an hour. Finished cookies can be decorated with icing or sprinkled with powdered sugar. Instead of cinnamon and nutmeg, you can put lemon zest or ginger in the dough.

Nanny

The national Ukrainian dish Nanny, mentioned in Sobakevich's meal from "Dead Souls", is described in detail in N. Osipov's book "An Old Russian Housewife, Housekeeper and Cook", published in 1790 in St. Petersburg.

To cook it, you will need abomasum (lamb stomach), lamb head and legs, as well as buckwheat, onions, spices and seasonings. The nanny is preparing for a long time. - hard work. It is first soaked for several hours, only then cleaned. and legs should be welded. This takes several hours, as it is necessary that the meat easily separates from the bones.

To fill the abomasum, friable buckwheat porridge is boiled. The meat and brains separated from the bones should be chopped, mixed with buckwheat and chopped onions, salt, pepper and stuff well-washed raw rennet with this yummy, sew up the hole, put the nanny in a spacious korchaga (thick-walled pan like a cast-iron goose) with a tight-fitting lid for baking . At the bottom of the korchaga, you need to pour a little broth in which the legs and head were cooked.

Babysitter Ingredients:

1 lamb stomach;

1 lamb head;

4 lamb legs (lower parts);

2 cups of buckwheat;

4 medium sized onions;

Salt, pepper and other seasonings to taste.

The broth left over from cooking lamb can be used to make borscht.

Borsch

The first dishes of Ukrainian national cuisine are holodnik, cabbage soup, yushka and, of course, borscht.

Boil rich meat pork, lamb or chicken. The broth should be salted and flavored with black peppercorns.

Strain the broth, remove the bones, and return the meat to the pot with the broth.

Peel the beets, potatoes, carrots and onions. Chop the cabbage, peel, cut the potatoes into small cubes.

Put cabbage and potatoes in a saucepan with broth and set to boil.

Cut the beets into thin long strips and lightly fry in sunflower oil. Add to it carrots and onions cut into small cubes. Next passer together. When they become soft, pour flour into the pan, as well as cut and seeded and peeled tomatoes. Stir well so that there are no lumps and pour one cup of broth into the pan. Cover and simmer until cabbage and potatoes are half cooked. At this point, pour vegetable frying into a saucepan with borscht, add bay leaf and sugar.

Cut the bell pepper and herbs as small as possible. Chop the garlic and rub it with salt and soft old lard. As soon as the borscht boils, put them in a saucepan and pour in the vinegar. Let it boil again and turn it off immediately.

Borscht should be infused for 20-30 minutes.

Ingredients:

Meat with bones, 700 g;

Fresh cabbage, half a fork;

Potatoes, 5-6 pieces;

Beets, 1 pc. medium size;

Carrots, 1 pc.;

Onion, 1 head;

Garlic, 2-3 cloves;

Bulgarian pepper, half;

Natural fruit vinegar, 2 tbsp. l.;

Salt, sugar, peppercorns.

Boiled in meat broth, fragrant with bell pepper and garlic, generously sprinkled with dill and parsley, seasoned with rich homemade sour cream - it is always the king in the kitchen. It can be eaten by everyone - both adults and children. For babies up to a year old, vegetables from borscht are rubbed through a sieve, and they gobble it up with great appetite. What else distinguishes Ukrainian borscht? The national dish of the South Slavs is supposed to be eaten with donuts.

It is interesting that borscht is never mentioned in any of Gogol's works. The fact is that beets entered the diet of Ukrainians only in the nineteenth century.

Garlic donuts

The national Ukrainian dish pampushki is small bread, which can be both sweet and not sweet, both with fillings and without them. Garlic dumplings are good for borscht.

To prepare them, you need to sift wheat flour, take one fourth of it, dilute it with yeast and warm water. This is steam. It should be placed in a warm place. When it doubles in volume, add the remaining flour to it, add oil, salt and sugar dissolved in a small amount of water, mix well and return to a warm place for another two hours. After that, divide the dough into pieces weighing about 30 grams, form balls from them and spread them on a baking sheet. The distance between donuts should be no less than the buns themselves. Now you need to place the baking sheet again in heat for proofing for 15-20 minutes. Approached, that is, donuts that have increased in volume, can be sent to the oven, that is, to a hot oven. In 7-8 minutes they will be ready. They should be smeared with garlic paste, grated with salt and butter, and served with borscht.

Dessert donuts

Sweet dumplings with filling are made from the same dough, only they are not smeared. The dough is rolled out into a layer 1 cm thick, cut into circles. Jam berries are placed in the middle of half of the circles. The other half of the circles is placed on top, the edges must be firmly connected. Pampushki are fried in fat, in a saucepan with high sides. Ready donuts are eaten with milk.

Salo as a matter of national pride

In joking conversations, various ways of cooking lard by Ukrainians are often mentioned. This is salting, and smoking, and heating, etc. These are, they say, the main, main and almost the only Ukrainian national dishes. Such statements are unfair, more precisely, not entirely fair.

Pork fat in Ukrainian dishes from the time of Gogol was used only for frying. Dumplings or grechaniki with onions fried in lard are very tasty and satisfying. A pig in Ukraine is such a common animal in the household only because of the not very extensive areas with hunting grounds. They did not eat beef, because they plowed the land on oxen, and cows provided milk. During the predatory raids of the Muslim aggressors, only pigs were kept from the entire economy, which the faithful are forbidden to touch. Rich in fertile black soil, Little Russia has always been a tasty morsel for invaders. In the city of Lutsk, which is located in western Ukraine, the townspeople erected a monument to a pig, apparently out of reverence or respect for the animal, which is even mentioned in the Bible.

This is how the history of Ukrainian cuisine developed. Ukraine cannot be said to be particularly rich in fish, at least in some of its regions, and meat was eaten only on holidays until the 19th century, so it is not surprising that the dishes of Ukrainian national cuisine are mostly flour, cereals, vegetables and fruits and berries.

Vareniki

Greater Russia constantly updated the list of its main national dishes due to the active interaction between the inhabitants of its territories and foreign countries. The outskirts, being remote from the ebullient life of the center, are much more patriarchal in matters of accepting the new into the way of life. This also applies to Ukraine. It is for this reason, and also thanks to the genius of Gogol, that we have the opportunity to get acquainted with food from Slavic antiquity. Ukrainian national dishes, the list of which is drawn from his writings, would be incomplete without the mention of dumplings.

Vareniki with cottage cheese, potatoes, cherries or berries are eaten as an independent dish. Unleavened dough is made from wheat flour and rolled into a layer 2 mm thick. Circles are cut out with a cup or glass. The filling is placed in the middle. The edges are tightly pinched in the shape of a crescent. Dumplings are placed in boiling water and boiled for five minutes. They are considered ready as soon as everyone floats to the surface. They eat dumplings with butter or sour cream.

dumplings

Grechaniki, potato pancakes and syrniki are the most delicious dishes of Ukrainian national cuisine. These are all varieties of fritters, pancakes and cutlets. Grechaniki are made using buckwheat - cereals or flour, potato pancakes - potato pancakes, syrniki - cottage cheese pancakes. For lack of opportunity, it is impossible to describe all the recipes in one article. On one interesting dish I want to focus special attention. These are dumplings.

The national Ukrainian dish of dumplings is made not only from wheat, but also from Unleavened dough is kneaded from flour, water, salt and eggs, rolled into a layer 0.5 cm thick and cut into rectangles. These rectangles, that is, dumplings, are dipped in salted boiling water and boiled until they float. Finely chopped onions are fried in a saucepan in lard, boiled dumplings are placed there, mixed well, browned and served.

Necessary warning

National Ukrainian dishes with photographs, which are presented in this article, are of high energy value, for this reason, people who care about maintaining a slender figure should not get carried away with them too much.