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Ukrainian Recipes

28 recipes

Ukrainian cooking grows out of black-earth farmland, long winters and the habit of feeding a full table. Wheat, buckwheat, millet and potatoes fill the plate, while cabbage, beets, onions and carrots form the base of everyday soups. Pork is the most common meat, including cured fat (salo), and poultry and river fish are widely eaten. Dairy such as sour cream, cottage cheese and soured milk turns up in savory and sweet dishes alike. Borshch is the dish most closely tied to the country, and nearly every region and family has its own version. Dumplings (varenyky, halushky), stuffed cabbage, potato pancakes and home pickles are weekly fare. Sunflower oil, dill, garlic and bay leaf season most dishes. Holidays follow set menus: a meatless Christmas Eve supper of twelve dishes that begins with kutia, and decorated paska bread at Easter. Honey cakes, fried dough twists and fruit compotes close many meals.

Staple ingredients

Breakfast

Appetizers

Soups

Salads

Main Dishes

Breads

Desserts

Snacks

Drinks

Pickles and Preserves

Common questions

What is Ukrainian food known for?

Borshch, varenyky (filled dumplings), holubtsi (stuffed cabbage), deruny (potato pancakes) and garlic buns called pampushky. Sour cream, dill and pickled vegetables sit on most tables.

What is the national dish of Ukraine?

Borshch, the beet soup, is the dish most Ukrainians would name, and the recipe changes from region to region and house to house. Varenyky and salo are close contenders.

What do Ukrainians eat at Christmas?

Christmas Eve is a meatless supper of twelve dishes, traditionally opened with kutia, a sweet mix of wheat, poppy seeds and honey. Borshch, varenyky, fish, pickles and uzvar (dried fruit compote) are typical.