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Ukrainian cuisine has a rich history and offers a wide variety of dishes, partly borrowed from other cuisines like German, Turkish and Polish. Cuisine of Ukraine has influenced the cuisines of neighbouring countries, e.g. Russian cuisine. Meat (especially pork), vegetables, fruit, mushrooms, berries, herbs play a major part.
Traditional dishes
Soup
Borshch ? vegetable soup (most common form made with beets), popular among eastern Slavic nations. There are more than thirty regional recipe of cooking Borshch, often with meat).
Hrybivka ? mushroom soup, served with vushka in Volyn region.
Kapusniak and solyanka ? sauerkraut soups.
Rosolnyk ? soup with pickles, sometimes served with kidneys.
Ukha ? fish soup, made of fresh-water fish, usually carp.
Vushka or galushky ? "little ears" rolled triangular dumplings, sometimes stuffed with mushrooms in soup or on the side .
Pampushky ? little semi-sweet white four buns, served traditionally with soups.
Salad
Olivye ? called the "Russian salad" in the West.
Vinigret ? red beet root salad with peas, onions and beans.
Pickles ? Pickled cucumbers (kvasheni ohirky) or tomatoes (kvasheni pomidory) are usually made with garlic and dill. Also, sauerkraut (kvashena kapusta).
Kapustianyi?sauerkraut or fresh shredded cabbage, served with mayonnaise, oil, topped with klukva or grated walnuts.
Vesnianyi ? diced cucumbers and tomatoes, topped with dill or parsley, when in season.
Oseledets ? pickled herring, usually served with onions, black pepper and sunflower oil.
Pid-shuboyu?beetroot salad with pickled herring, apple and onion, topped with mayonnaise.
Marinated mushrooms ? usually served as an appetizer, also garnished with oil and onions.
Main course
Pyrohy ? a sort of small pie with different fillings.
Varenyky (often called perogies in English)?boiled dumplings, usually filled with potatoes, cabbage, cheese, or seasonal fruits, topped with butter and sugar or shkvarky (fried bits of salo and onions), accompanied with sour cream.
Cabbage rolls (holubtsi)?cabbage leaves stuffed with minced meat and rice or millet (pshono), or buckwheat-stuffed beet leaves.
Syrnyky ? cottage cheese fritters, sometimes with raisins.
Blyntsi ? crepes (mlyntsi or nalisnyky), filled usually with cottage cheese, meat, caviar or fruits.
Babka ? baked casserole of cheese, apple, rice or pasta mixed with nutmeg and egg.
Stuffed duck or goose?with dried apples inside, covered in pastry dough.
Game ? hair, quail, wild boar and moose meat is also prepared when available.
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.
Studynets ? jellied fish (zalyvne) or meat (holodets).
Stuffed zucchini or eggplant?oven-roasted, stuffed with tomatoes, bell peppers, mushrooms, and/or rice.
Kasha hrechana zi shkvarkamy?buckwheat cereal with chopped, fried bacon and/or onion.
Potato (kartoplia, also barabolia or bulba)?young or peeled, served with butter, sour cream, dill; princely variety includes raw egg.
Guliash?refers to stew in general, or specifically Hungarian goulash.
Sausage (kovbasa or sosysky)?various kinds of smoked pork, beef or chicken sausage.
Salo ? salted pork fat, similar to bacon but with significantly higher ratio of fat to meat (sometimes jokingly referred to as Ukraine's "official food").
Cutlets ("kotliety")?minced meat or fish fritters, sometimes rolled in breadcrumbs.
Shashlyk ? a Georgian shish kebab: lamb and vegetables/mushrooms marinated in vinegar and grilled on skewers under white wine.
Deruny ? potato fritters, usually served with rich servings of sour cream; another variation of a dish ? ??deruny?? fried with some cottage cheese in the middle.
Kanapky ? either black or white bread (fresh or slightly grilled)-based canap鳬 topped with mayo or butter, caviar, smoked herring, cucumber/tomato slices garnished with dill or parsley.
Desserts
Kutia ? traditional Christmas dish, made of poppy seeds, wheat, nuts and delicacies.
Tort ? many varieties of cakes, from moist to puffy, most typical ones being Kyjivskyj, Prazhskyj, and Trufelnyj.
Zhele ? jellied fruits, like cherries, pears, etc. or "Ptashyne moloko"?milk/chocolate jelly.
Beverages
Alcoholic
Strong spirits (horilka, vodka in Russian)?Samohon (moonshine) is also popular, including with infusions of fruit, spices or hot peppers.
Beer (pyvo)?the largest producers of beer are Obolon, Chernihivske, Slavutich, and Rogan, which partly export their products.
Wine (vyno)?from Europe and Ukraine (particularly from Crimea).
Mead (mid, or medovuha)?very ancient recipe of honey wine which is regaining popularity. It tastes similar to cider, and comes in various proofs, depending on vintage.
Non-alcoholic
Compote (kompot)?sweet beverage made from dried or fresh fruits and/or berries.
Kvas?sweet-and-sour beverage made from bread though similar process to brewing beer.
Kefir?sour milk.
Mineral water?famous brands are Truskavetska, Morshynska and Myrhorodska, they usually come strongly carbonated, but lately "Bonaqua" brand especially, started still water line.
Traditional dishes
Soup
Borshch ? vegetable soup (most common form made with beets), popular among eastern Slavic nations. There are more than thirty regional recipe of cooking Borshch, often with meat).
Hrybivka ? mushroom soup, served with vushka in Volyn region.
Kapusniak and solyanka ? sauerkraut soups.
Rosolnyk ? soup with pickles, sometimes served with kidneys.
Ukha ? fish soup, made of fresh-water fish, usually carp.
Vushka or galushky ? "little ears" rolled triangular dumplings, sometimes stuffed with mushrooms in soup or on the side .
Pampushky ? little semi-sweet white four buns, served traditionally with soups.
Salad
Olivye ? called the "Russian salad" in the West.
Vinigret ? red beet root salad with peas, onions and beans.
Pickles ? Pickled cucumbers (kvasheni ohirky) or tomatoes (kvasheni pomidory) are usually made with garlic and dill. Also, sauerkraut (kvashena kapusta).
Kapustianyi?sauerkraut or fresh shredded cabbage, served with mayonnaise, oil, topped with klukva or grated walnuts.
Vesnianyi ? diced cucumbers and tomatoes, topped with dill or parsley, when in season.
Oseledets ? pickled herring, usually served with onions, black pepper and sunflower oil.
Pid-shuboyu?beetroot salad with pickled herring, apple and onion, topped with mayonnaise.
Marinated mushrooms ? usually served as an appetizer, also garnished with oil and onions.
Main course
Pyrohy ? a sort of small pie with different fillings.
Varenyky (often called perogies in English)?boiled dumplings, usually filled with potatoes, cabbage, cheese, or seasonal fruits, topped with butter and sugar or shkvarky (fried bits of salo and onions), accompanied with sour cream.
Cabbage rolls (holubtsi)?cabbage leaves stuffed with minced meat and rice or millet (pshono), or buckwheat-stuffed beet leaves.
Syrnyky ? cottage cheese fritters, sometimes with raisins.
Blyntsi ? crepes (mlyntsi or nalisnyky), filled usually with cottage cheese, meat, caviar or fruits.
Babka ? baked casserole of cheese, apple, rice or pasta mixed with nutmeg and egg.
Stuffed duck or goose?with dried apples inside, covered in pastry dough.
Game ? hair, quail, wild boar and moose meat is also prepared when available.
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.
Studynets ? jellied fish (zalyvne) or meat (holodets).
Stuffed zucchini or eggplant?oven-roasted, stuffed with tomatoes, bell peppers, mushrooms, and/or rice.
Kasha hrechana zi shkvarkamy?buckwheat cereal with chopped, fried bacon and/or onion.
Potato (kartoplia, also barabolia or bulba)?young or peeled, served with butter, sour cream, dill; princely variety includes raw egg.
Guliash?refers to stew in general, or specifically Hungarian goulash.
Sausage (kovbasa or sosysky)?various kinds of smoked pork, beef or chicken sausage.
Salo ? salted pork fat, similar to bacon but with significantly higher ratio of fat to meat (sometimes jokingly referred to as Ukraine's "official food").
Cutlets ("kotliety")?minced meat or fish fritters, sometimes rolled in breadcrumbs.
Shashlyk ? a Georgian shish kebab: lamb and vegetables/mushrooms marinated in vinegar and grilled on skewers under white wine.
Deruny ? potato fritters, usually served with rich servings of sour cream; another variation of a dish ? ??deruny?? fried with some cottage cheese in the middle.
Kanapky ? either black or white bread (fresh or slightly grilled)-based canap鳬 topped with mayo or butter, caviar, smoked herring, cucumber/tomato slices garnished with dill or parsley.
Desserts
Kutia ? traditional Christmas dish, made of poppy seeds, wheat, nuts and delicacies.
Tort ? many varieties of cakes, from moist to puffy, most typical ones being Kyjivskyj, Prazhskyj, and Trufelnyj.
Zhele ? jellied fruits, like cherries, pears, etc. or "Ptashyne moloko"?milk/chocolate jelly.
Beverages
Alcoholic
Strong spirits (horilka, vodka in Russian)?Samohon (moonshine) is also popular, including with infusions of fruit, spices or hot peppers.
Beer (pyvo)?the largest producers of beer are Obolon, Chernihivske, Slavutich, and Rogan, which partly export their products.
Wine (vyno)?from Europe and Ukraine (particularly from Crimea).
Mead (mid, or medovuha)?very ancient recipe of honey wine which is regaining popularity. It tastes similar to cider, and comes in various proofs, depending on vintage.
Non-alcoholic
Compote (kompot)?sweet beverage made from dried or fresh fruits and/or berries.
Kvas?sweet-and-sour beverage made from bread though similar process to brewing beer.
Kefir?sour milk.
Mineral water?famous brands are Truskavetska, Morshynska and Myrhorodska, they usually come strongly carbonated, but lately "Bonaqua" brand especially, started still water line.