The Ukrainian cuisine is very diverse and has a rich history. Ukrainian cuisine has its own originality and uniqueness, although it includes elements of different European cuisines, mainly Eastern European (incl. Russian, German, Austrian, Turkish, and Hungarian cuisine).
Ukrainian borscht soup, made from beetroots and other vegetables, with meat.
Borshch (borshch) is a vegetable soup made out of beets, cabbage, potatoes, tomatoes, carrots, onions, garlic, dill. There are about 30 varieties of Ukrainian borscht soup, and the dish often includes meat.
Kapusniak: soup made with pork, salo (pork fat), sauerkraut, and served with sour cream.
Breads and wheat products are important to Ukrainian cuisine. Decorations on the top can be elaborate for celebrations.
Paska: traditional rich Easter bread. It is shaped in a short round form. The top of the paska is decorated with typical Easter symbols, such as roses or crosses.
Babka: another Easter bread, usually a sweet dough with raisins and other dried fruit. It is usually baked in a tall, cylindrical form.
Kalach: ring-shaped bread typically served at Christmas and funerals. The dough is braided, often with three strands representing the Holy Trinity. The braid is then shaped into a circle (circle = kolo in Ukrainian) representing the circle of life and family.
Korovai: a round, braided bread, similar to the kalach. It is most often baked for weddings and its top decorated with birds and periwinkle.
Deruny or draniki are potato pancakes, here in a traditional crockery dish.
Varenyky (Perogy): Dumplings stuffed with fillings such as potato and cheese, often served boiled.
Perohy: small pastries made with fillings, such as mashed potatoes and fried onions, ground meat and fried onions, liver and fried onions, fried cabbage with fried onions, cherries, and strawberries. Served with sour cream and butter or sugar, when filled with fruits.
Pyrizhky: Small potato filled buns baked in thickened rich cream and dill.
Cabbage rolls (holubtsi/holubchi): cabbage leaves (fresh or sour) rolled with rice filling and may contain meat (minced beef or bacon), baked in oil and carmelized onions and may contain as a baking sauce tomato soup, cream or sour cream, bacon drippings or roasted with bacon strips on top.
Syrnyky: cottage cheese fritters, sometimes with raisins, served with sour cream and jam.
Mlyntsi: crêpes (blyntsi or nalisnyky), filled usually with cottage cheese, meat, cabbage, fruits, served with sour cream.
Stuffed duck or goose with apples.
Roast meat (pechenya): pork, veal, beef or lamb roast.
Fish (ryba): fried in egg and flour; cooked in oven with mushrooms, cheese, and lemon; marinaded, dried or smoked variety.
Studenetz: aspic made with fish (zalyvne) or meat (kholodets).
Kasha hrechana zi shkvarkamy: buckwheat cereal with pork rinds and/or onion.
Potato (kartoplia, also barabolia or bulba): young or peeled, served with butter, sour cream, dill; a more exclusive variety includes raw egg.
Guliash: refers to stew in general, or specifically Hungarian goulash.
Sausage (kovbasa): various kinds of smoked or boiled pork, beef or chicken sausage. Sosysky: (hot dogs without buns) typically eaten for breakfast.
Wine (вино, vyno): from Europe and Ukraine (particularly from Crimea).
Mead (мед, med, or медовуха, medovukha): a fermented alcoholic beverage made from honey, water, and yeast. Its flavour depends on the plants frequented by the honeybees, the length of time and method of aging, and the specific strain of yeast used. Its alcohol content will vary from maker to maker depending on the method of production.
Nalyvka (наливка): a home made wine made from cherries, raspberries, gooseberries, bilberries, blackberries, plums, blackthorns and other berries. Berries were put into a sulija (a big glass bottle), some sugar was added. After the berries fermented, the liquid was separated from the berries, and put into corked bottles. The berries were used to make pyrozhky (baked or fried pastry). The wine had about 15% of alcohol.]