UKRAINIAN CUISINE RECIPES

Like all types of arts, cooking undoubtedly requires from a person not only certain knowledge, a sense of proportion, inspiration and talent, but also a special intuition. The art of cooking has been highly valued at all times, but at the same time it has always obeyed the laws of capricious fashion, just like the art of making clothes, jewelry and interior items.

The Ukrainian cuisine incorporates a variety of different food branches (carbohydrates, fats, protein, fruits and vegetables) due to the large size of the country and the plentiful edible resources. Traditional Ukrainian dishes often experience a complex heating process - "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine".



BORSCHT Ingredients : 300g beef with bone, 50 pork fat, 1 beet, 250 white cabbage, 2 tomatoes, 2 potatoes, 1 carrot, 2 onions, 1 parsley root, 100g sour cream, 1 egg, green dill, green onions, black pepper, salt.

Steps To Make It :

  • Rinse the meat, pour cold water, add salt and pepper, cook until tender,

  • Drain the broth and strain. Cool the meat, separate from the bone and cut into portions.

  • Wash, peel and dice the carrots and parsley root. Peel, wash and finely chop the onions. Wash and chop green onions and dill,

  • Hard boil the egg, cool, peel, then cut in half lengthwise.

  • Wash and chop the cabbage. Wash the tomatoes and cut them into thin slices. Wash, peel and cut the potatoes. Wash, peel and grate the beets.

  • Finely chop the bacon, put in a preheated pan, add carrots, beets, onions.

  • Fry over medium heat for 3 minutes, then reduce heat.

  • Put the tomatoes, simmer for 5 minutes.

  • Bring the broth to a boil, put potatoes, stewed vegetables, salt, pepper, cook for 15-20 minutes, add halves of an egg and sour cream.

  • Sprinkle borsch with dill and green onions, add meat.


OKROSHKA <<TRADITIONAL>> Ingredients : 300 g of radish, 3 eggs, 1 liter of bread kvass, 2-3 vegetables, 200g boiled beef, 1 bunch of green onions, 1 bunch of parsley, 1-2 potatoes, 50 g of sour cream, 50 g of mayonnaise, 1 teaspoon of sugar, 1 teaspoon of mustard, 1 teaspoon of lemon juice, ground black pepper, salt.

Steps To Make It :

  • Boil eggs hard-boiled, cool, cut into circles.

  • Wash the potatoes, boil, peel and cut into cubes. Wash the radish and cut into slices. Wash cucumbers, peel and cut into thin slices. Wash parsley and chop.

  • Cut the meat into cubes.

  • Wash green onions, finely chop, grind with pepper, salt and sugar, mix with mustard, sprinkle with lemon juice.

  • Mix green onions with radishes, potatoes and meat.

  • Pour green onions, radishes, potatoes and meat with kvass.

  • Add cucumbers and eggs.

  • Stir okroshka, put in the refrigerator for 1 hour.

  • Mix mayonnaise with sour cream.

  • Sprinkle okroshka with parsley, season with a mixture of sour cream and mayonnaise.


SYRNIKI Ingredients : 500 g cottage cheese, 1 egg, 4 tbsp of sugar, 1/4 tbsp salt, 3 tbsp flour. Steps To Make It :

  • Mix properly cottage cheese, egg, salt and sugar in a large bowl. Add flour and knead the dough. Check the consistency. Probably it will be necessary only 2 tbsp of flour.

  • Make balls from the dough. After add some flour on the plate and cover the balls with flour. Shake off odd flour. Heat the vegetable oil in the pan and fry cheese pancakes. They should have a golden color.

  • Serve with sour cream or jam. You can also serve surniki with tea.



CHICKEN KIEV Ingredients : 4 skinless, boneless chicken breast halves (6 ounces each), lightly pounded to an even thickness, Salt, Freshly ground pepper, 1 stick unsalted butter (softened), 2 tablespoons finely chopped dill, 2 tablespoons finely chopped chives, All-purpose flour, for dusting, 3 large eggs (beaten), 1 1/2 cups panko bread crumbs, crushed, 2 tablespoons extra-virgin olive oil, plus more for frying, 1 tablespoon fresh lemon juice, 1 large bunch of arugula. Steps To Make It :

  • Carefully slice a pocket into the side of each chicken breast and season with salt and pepper. In a small bowl, blend the butter with the dill and chives and season with salt and pepper. Spoon half of the herb butter into the pockets and pinch closed.

  • Dredge the chicken in flour, tapping off the excess. Put the eggs and bread crumbs in 2 separate shallow bowls and season with salt and pepper. Dip the chicken in the eggs and then in the bread crumbs, sealing the pockets; dab any open spots with egg and sprinkle with bread crumbs to seal. Place the chicken on a baking sheet and freeze for 5 minutes.

  • In a large skillet, heat 1/2 inch of olive oil until shimmering. Add the chicken and fry over moderate heat, turning once or twice, until golden and cooked through, about 8 minutes.

  • In a large bowl, whisk the 2 tablespoons of olive oil with the lemon juice and season with salt and pepper. Add the arugula and toss. Transfer the chicken to plates and top with the remaining herb butter. Serve the arugula salad alongside.


"DERUNY" POTATO PANCAKES Ingredients : Large yukon potatoes, Small yellow onion, Large egg, All-purpose flour, Fine salt, Baking soda, Grapeseed oil for frying, Sour cream to serve.

Steps To Make It :

  • Grate potatoes and onion.

  • Stir in egg and dry ingredients (flour, salt and baking soda)

  • Heat a lightly oiled skillet over medium heat.

  • Spoon pancake batter into skillet

  • Fry each side for few minutes until golden brown.

  • Serve with sour cream


HOLODETS - ASPIC Ingredients : 4 qt water, 1 lb chicken thighs or drumsticks, 1 large yellow onion peeled whole, 2 tsp large carrots cleaned whole, 2 tbsp gelatin, 1 tbsp salt, 1 tsp pepper, 2 tbsp fresh parsley chopped, 2 tbsp fresh dill chopped.

Steps To Make It :

  • Place the cooking pot with water, chicken, carrots, onion, salt and pepper to taste. All just together and bring up to boil. Turn heat on really low and let cook for 4 hours.

  • Remove carrots and onions. You can use carrots for decorations and you can throw away the onion. Remove chicken from pot. Clean chicken off the bone, break chicken into small pieces. In a 1/4 cup, add room temperature water and dissolve gelatin with water. Once its dissolved add to broth.

  • In flat pan place chicken, carrots, and sprinkle with parsley and dill. Pour cooking broth over the chicken and herbs. Let it stay in the fridge to firm up, this process could take about 6 hours.

  • Put aspic in a serving tray, Cut in cubes and serve.

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