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Ukrainian national cuisine developed in its main features in the early XIX century, and finally took shape in the first half of XX century. Ukrainian cuisine combines great amount of various regional customs. Furthermore, the Polish, Hungarian, Germanic, Turkish, Tatar and Russian culinary traditions had a notable influence on the uniqueness of its recipes.

During its existence, Ukrainian cuisine has come long and interesting path from simple to complex dishes, which have very interesting ways of cooking. Gradually developing, being in close proximity with other nations and with their culinary tastes, the Ukrainians have created their own unique set of products and methods of preparation.

There are thousands of national dishes. Some of them may seem to you extraordinary because of the unusual combinations. Nevertheless you will be surprised by the unique taste which they create.

The centerpiece of the Ukrainian cuisine is bread which is made from rye or wheat flour and baked in the traditional oven.

Salo - is a favourite national product. It is served not only as a separate dish (salted, boiled, smoked and fried), but also as a condiment and fat base for a great variety of dishes, even sweet, combining it with sugar or syrup.

蔬菜play an important role in the Ukrainian cuisine. Beetroot stands on the first place and it can be called a national vegetable. We can name such vegetables as carrot, pumpkin, potatoes, tomatoes and corn, which are also very popular in Ukraine.

There is a big amount of recipes with cherry, plum, pear, currant, watermelon, while these fruits and berries are the most favorite in Ukraine.

Original national dishes of Ukrainian cuisine have rich historical traditions, can enrich any daily or holiday table and rejoice your family and guests!



Every tourist who visits Ukraine wants to taste this dish. In fact, there is no wonder since this soup is cooked in Ukrainian families very often and Ukrainians are experts in borsch. According to a survey of Ukrainians, borsch is the most favorite food of the whole nation (picking up 44% of appraisers).

The history of recipe for traditional borsch goes back to ancient times. Historical facts prove that the beet soup was cooked absolutely everywhere where pich (masonry stove) was in household use. And the name "borscht" did not appear at once: in ancient times this soup was called "brew with herbs". At first, only vegetables and spices were added to this dish, but as it is clear from the modern name, beetroot has always been the main ingredient. The modern word "borsch" is a kind of honor for beetroot, since from the Old Slavic language the word «бърщь» ("borsch") is translated as «буряк» ("beetroot").


有三个主要品种的乌克兰的罗宋汤t: red borscht, green borscht, and cold borscht. In general, they have similar ways of cooking but it is the red borscht that became a symbol of Ukrainian national cuisine. Many researchers of Ukrainian culture note that this dish in different ways depending on the region. Thus, due to regional specificities and available ingredients, different recipes appeared: there are Kyiv, Poltava, Chernihiv, Lviv and other recipes for borscht.


这种传统菜受到许多乌克兰人. It is usually cooked by stuffing cabbage leaves with minced meat and rice and and then stewing them in tomato sauce. However, the classic recipe for cabbage rolls often varies depending on the region. However, this does not in any way make the recipes for this delicious and nutritious meal less traditional.

This dish has many historical roots. It is generally believed that holubsi came from the Western European part of Ukraine. However, unusual recipe variations of cabbage rolls can be found in the traditional cuisine of the Czech Republic, Bulgaria, Greece, and other countries. In some regions of East Asia, there is also a similar meal based on similar products. In Ukraine, beef or pork with the addition of cracklings is usually used as a filling and pickled cabbage leaves are often used instead of fresh ones.

Cabbage rolls have a rich nutritional composition. The classic version of the dish is nutritious and healthy at the same time. The main ingredients of holubtsi are cabbage and meat which are an excellent source of protein and vitamin C. By the way, you can use red or purple cabbage instead of white one to enrich the dish with folic acid useful for the brain and women's health. Carrots and tomatoes also contain useful nutrients (vitamin A and lycopene).

如你所见,白菜卷是一种营养的菜肴,仍然是你的饥饿,而不会超载你的胃。食谱通常不需要煎炸,只是炖,这使得它们与那些遵循健康饮食习惯的人受欢迎。经常使用白菜卷将有助于提高您的家庭免疫力和预防cold-weather illnesses like colds and the flu. Holubtsi are not just a dish but a real source of healthy nutrients!

Cabbage rolls can be cooked in two ways: usual recipe (by wrapping minced meat in cabbage leaves) or lazy recipe (by mixing all ingredients together and forming them in cutlets, which are then stewed). Mushrooms or your other favorite foods can also be used as a filling.


This is a unique cold dish which Ukrainians cook both as everyday and festive meal. In short, kholodets is a jellied meat broth that includes pieces of meat and sometimes vegetables. There are also recipes for the fish jelly made based on fish broth. So kholodets is a traditional Ukrainian appetizers that resembles salted jelly and can be eaten alone or served with mustard/horseradish.


- B-group vitamins (useful for blood and nervous system);

- 赖氨酸氨基酸(促进免疫);

- 多不饱和脂肪酸(改善神经系统功能);

- Glycine (useful for brain cells);

- 胶原蛋白(增强皮肤状况)。


It is believed that the first recipe for kholodets appeared in Northern Ukraine where hunting was widespread. Hunters took kholodets, smoked meat and dried fish along because they knew that at any moment the jelly could become a nutritious soup. They knew about the healthy benefits of the meat broth, which was thoroughly boiled for the best jelly-forming ability. Moreover, it was the long-time cooking that allowed to get out of meat and bones those useful substances that could not be found in other foods.

在Kyivan Rus中,习惯于在盛宴后第二天烹饪滋养果冻。厨师聚集肉从盛宴中留下,煮沸,倒入模具中并冷却它。起初,这种果冻被认为是仆人大多吃的二流膳食。但在短时间内,肯多特绝对被每个人都吃掉了。

After several centuries of culinary experiments, kholodets variations can be found in different cuisines of the world. For example, the French cook kholodets using the classic recipe while adding vegetables and boiled eggs. In some countries there are recipes for sweet khodelts where coffee, cocoa, fruits, and chocolate are added.


Varenyky are traditional乌克兰饺子充满了各种成分. They can be sweet (with sour cherries, guelder rose berries, strawberries, cheese, jam, etc) or salty (with potatoes, mushrooms, meat, cracklings, cabbage, salty cheese, etc).


Traditionally dumplings are served with sour cream or dairy butter and fried onions. Varenyky with sweet fillings are topped with sweet syrup, honey, and berries. By the way, sour cream is usually served separately, since dumplings are eaten hot.

The history of varenyky recipe goes back to the times of Kyivan Rus. Back at that times they were called pies (translated from the Old Russian language as "wheat bread"). The modern Ukrainian word "varenyky" comes from the verb "varyty" (“boil”), ie to cook in boiling water. Today Ukrainians cook this dish for noreason and centuries ago it was festive in nature: honored guests were treated with varenyky at weddings, banquets andObzhynky(收获节日). In ancient times, varenyky were a symbol of Masliana (Cheese Week) and symbolized a prosperous life.

In modern Ukrainian cuisine, one of the most widespread recipes for dumplings is the one with potato stuffing. But until this vegetable was brought to Ukraine from South America in the sixteenth century, varenyky were mostly filled with cabbage (stewed or sauerkraut) and cheese and dill.


Nalysnyky are a delicate traditional dish cooked using egg batter and diverse fillings. It is cooked in two stages: first, pancakes are fried and then they are filled with the stuffing made in advance. Pancakes also are symbols of Masliana (Cheese Week) and they are cooked everyday during the holiday season. But Ukrainians have come to love them so much that they cook nalysnyky for breakfast, dinner and even serve them during holidays.


煎饼馅料时——有一个计划ce for imagination. They can be filled with berries, mushrooms, cheese, meat, caviar, fish, sour cream, honey, etc. By the way, If you are going to eat only pancakes - the dish is called “млинці” (“mlyntsi”) and if you plan to put the stuffing inside - then you should call pancakes - “налисники“ (“nalysnyky”).

The history of this dish goes back to pre-Christian times. The very word «млинці» ("pancakes") has the roots «млин» ("mill"), that is, a product made of ground grain. At the same time, almost all nations on the planet have their variations of recipes for pancakes and their fillings. But despite this popularity, the history of the recipe is covered in secrets. Scientists say that first pancakes could be cooked in Egypt or China, but the homeland of yeast pancakes is probably the territory of the slavs. To confirm this theory, they describe a large number of rituals and traditions connected with pancakes as a symbol.

First of all, a pancake symbolizes the sun, good crops, successful marriages, and healthy children. Historians claim that this dish was also identified with the celebration of the Spring Solstice - a day when the day grew longer, as if conquering the dark night. Since the Spring Solstice signifies the death of winter and the arrival of summer, pancakes were usually an important meal at burials and funeral repasts. This dish was also used when girls told fortunes trying to find out the name of their fate.

When Christianity was spread throughout the territory of modern Ukraine, Ukrainians started to celebrate the Cheese week just before the Lent. During this week they could eat pancakes every day. Today, there is still a tradition when son-in-law visits his mother-in-law to eat pancakes in the middle of the week on Wednesday. In gratitude, the son-in-law invites the mother-in-law and father-in-law on the second day - on Friday.


Syrnyk is a sweet pancake made of farmer’s cheese, flour, and eggs. This is a delicious, healthy and sweet dish can be served as a breakfast for a large family.




An interesting question to think about


#1.The main ingredient of traditional Ukrainian borsch is