The cuisine of Ukraine is a diverse and rich collection of dishes that reflect the country’s history, culture, and geography. Some of the most popular and traditional Ukrainian foods are:
Borscht: A beetroot soup with meat, potatoes, cabbage, carrots, and sour cream. It is often served with bread, garlic, and salo (cured pork fat).
Varenyky: Dumplings filled with various ingredients, such as cheese, potato, cabbage, meat, or fruit. They are boiled and then fried or baked, and topped with butter, sour cream, or onion.
Holubtsi: Cabbage rolls stuffed with rice, meat, and vegetables, and cooked in a tomato sauce. They are sometimes served with sour cream or mushroom sauce.
Deruny: Potato pancakes that are grated, mixed with eggs and flour, and fried in oil. They are usually eaten with sour cream, apple sauce, or jam.
Salo: Cured pork fat that is sliced and eaten raw, fried, or smoked. It is considered a delicacy and a symbol of Ukrainian hospitality.
Pampushky: Fluffy yeast doughnuts that are filled with jam, poppy seeds, or cheese, and sprinkled with sugar or honey. They are often served with coffee or tea.
Top 10 Most Popular Ukrainian Foods Paska (Easter Bread)
1. Borscht.
2. Varenyky.
3. Holubtsi.
4. Holodets.
5. Deruni (Potato Pancakes)
6. Chicken Kyiv.
7. Olivier Potato Salad.
Borscht: A beetroot soup with meat, potatoes, cabbage, carrots, and sour cream. It is often served with bread, garlic, and salo (cured pork fat).
Varenyky: Dumplings filled with various ingredients, such as cheese, potato, cabbage, meat, or fruit. They are boiled and then fried or baked, and topped with butter, sour cream, or onion.
Holubtsi: Cabbage rolls stuffed with rice, meat, and vegetables, and cooked in a tomato sauce. They are sometimes served with sour cream or mushroom sauce.
Deruny: Potato pancakes that are grated, mixed with eggs and flour, and fried in oil. They are usually eaten with sour cream, apple sauce, or jam.
Salo: Cured pork fat that is sliced and eaten raw, fried, or smoked. It is considered a delicacy and a symbol of Ukrainian hospitality.
Pampushky: Fluffy yeast doughnuts that are filled with jam, poppy seeds, or cheese, and sprinkled with sugar or honey. They are often served with coffee or tea.
Top 10 Most Popular Ukrainian Foods Paska (Easter Bread)
1. Borscht.
2. Varenyky.
3. Holubtsi.
4. Holodets.
5. Deruni (Potato Pancakes)
6. Chicken Kyiv.
7. Olivier Potato Salad.
Appetizer Borscht soup 
Serves: 4
Preparation time:10 minutes
Cooking time:20 minutes
3 Tablespoons butter1 large yellow onion diced
5 large garlic cloves minced
6 cups beef bone broth or beef stock
5 medium beets peeled and cut into 1-inch pieces
3 large carrots cut into ½-inch thick rounds
2 celery stalks chopped into ½-inch pieces
2 bay leaves
1 teaspoon caraway seeds
½ teaspoon allspice
3 Tablespoons apple cider vinegar
2 teaspoons granulated sugar
salt to taste
ground black peppers to taste
FOR SERVING:
Sour cream
Fresh chopped dill
In a large heavy-bottomed pot melt the butter over medium-high heat. Once the foaming subsides, add the onion and cook until translucent and soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Slowly add in the beef bone broth while scraping up any browned bits from the bottom of the pot. Add in the beets, carrots, celery, bay leaves, caraway seeds, and allspice. Bring the mixture to a low boil, and cook until the vegetables are tender, about 10-15 minutes.
Turn off the heat and remove the bay leaves. Add in the vinegar, sugar, and salt and pepper to taste.
SERVE:
Ladle soup into bowls and serve with sour cream and fresh chopped dill.
Slowly add in the beef bone broth while scraping up any browned bits from the bottom of the pot. Add in the beets, carrots, celery, bay leaves, caraway seeds, and allspice. Bring the mixture to a low boil, and cook until the vegetables are tender, about 10-15 minutes.
Turn off the heat and remove the bay leaves. Add in the vinegar, sugar, and salt and pepper to taste.
SERVE:
Ladle soup into bowls and serve with sour cream and fresh chopped dill.
Appetizer Spiced beetroot relish
Beetroots can be steamed or boiled with the skin on for 30 - 45 minutes until soft. You may also roast them for about 1 - 1 1/2 hours in the oven.
Serves: 6
1 Granny Smith apple [130 g], grated
2 ripe pears (any variety, peeled and chopped into small pieces
1 teaspoon fresh ginger, finely chopped or minced
3 tablespoons apple cider vinegar
Juice from 1/2 lime
4 cloves
1/2 teaspoon whole cumin (or 1/4 teaspoon ground)
1/2 teaspoon ground cinnamon (or 5 cm / 2 inch stick)
1 star anise
1/3 teaspoon salt
Serves: 6
Preparation time:10 minutes
Cooking time:20 minutes
1 medium beetroot, cooked* [200 g], peeled and coarsely grated [1 cup, packed] 1 Granny Smith apple [130 g], grated
2 ripe pears (any variety, peeled and chopped into small pieces
1 teaspoon fresh ginger, finely chopped or minced
3 tablespoons apple cider vinegar
Juice from 1/2 lime
4 cloves
1/2 teaspoon whole cumin (or 1/4 teaspoon ground)
1/2 teaspoon ground cinnamon (or 5 cm / 2 inch stick)
1 star anise
1/3 teaspoon salt
Place all ingredients in a saucepan.
Simmer for about 15 - 20 minutes while occasionally stirring.
The beets will become somewhat gel-like.
Turn off the heat and place in a 360-ml [12 oz] jar. Close the lid.
Refrigerato when cool. This beetroot relish will keep for a couple of weeks in the fridge.
Serve as a condiment with various savoury dishes, as a sandwich or wrap filler with tofu, tempeh, veggie sausages.
Simmer for about 15 - 20 minutes while occasionally stirring.
The beets will become somewhat gel-like.
Turn off the heat and place in a 360-ml [12 oz] jar. Close the lid.
Refrigerato when cool. This beetroot relish will keep for a couple of weeks in the fridge.
Serve as a condiment with various savoury dishes, as a sandwich or wrap filler with tofu, tempeh, veggie sausages.
Dessert Russian Tea Cakes
From a history perspective, the connection to Russia is unclear. It seems they may have originated in Europe as a popular snack with tea, hence “tea cake”, then they migrated to Mexico with European nuns where they became a popular wedding cookie. They are now also very popular in the U.S. at Christmas time
the cookies come in a variety of names:
Mexican Wedding< Cookies
wedding cookies
Mexican Cookies
Italian cookies
Pecan balls
Anginetti
Polvorones
Snowball Cookies
Pecan snowball Cookies
Noel Nut Balls
These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. A holiday favorite. Toasted coconut can also be added to the dough.
Serves: 16
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped nuts (pecans, walnuts, macadiam)
1/4 teaspoon salt
Powdered sugar
These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. A holiday favorite. Toasted coconut can also be added to the dough.
Serves: 16
Preparation time:30 minutes
Cooking time:12 minutes
1 cup butter softened1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped nuts (pecans, walnuts, macadiam)
1/4 teaspoon salt
Powdered sugar
Heat oven to 400ºF.
Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Dessert Vatrushki cream cheese buns
Vatrushki are sweet pastries made with a yeast dough and filled with cheese filling.
Serves: 8
2.5 cups (250 gr) cups all purpose flour
1/2 stick (50 gr) of melted butter
2 eggs
1/2 cup (100 gr) sugar
2 tbsp of sour cream
1 pack (7 gr) dry fast action yeast
2 tsp of oil
1/2 tsp of salt
For the filling :
8 oz (250 gr) farmers cheese -dry cottage cheese or ricotta cheese
8 oz (250 gr) cream cheese
1 egg
1 tbsp of vanilla extract
2-3 tbsp of sugar
1-2 tbsp of flour
raisins ( optional)
Mix dry yeast with luke warm milk, sugar and mix well. Set aside for 15 minutes so yeast starts to activate.
Into a large bowl, add milk and yeast mixture, eggs, melted butter, sour cream and half of the flour. Mix the dough and then add the rest of the flour with salt. Sprinkle flour onto working surface; Kneed the dough for a minute. If its too wet, add more flour. Place the dough back into the oiled bowl. Cover and leave to raise and double in size for an hour or more depending on the kitchen temperature.
Whisk cream cheese, cottage cheese, egg, vanilla, sugar and flour together for the filling. Optionally, you can add raisins to the filling. I used half and half.
Once the dough has risen, place on the floured surface, pinch a small ball and roll into a flat shape. Place them onto the baking sheet. Using a small glass, press the center of each ball to create an indent in the middle. Fill each hollow with a filling. Leave to raise for another 30 minutes.
Brush dough with egg wash.
Bake in preheated oven at 350F (180 C) for about 30 minutes or until golden brown.
serve hot or at room temperature.
Serves: 8
Preparation time:50 minutes
Cooking time:30 minutes
1 cup milk (250 ml) 2.5 cups (250 gr) cups all purpose flour
1/2 stick (50 gr) of melted butter
2 eggs
1/2 cup (100 gr) sugar
2 tbsp of sour cream
1 pack (7 gr) dry fast action yeast
2 tsp of oil
1/2 tsp of salt
For the filling :
8 oz (250 gr) farmers cheese -dry cottage cheese or ricotta cheese
8 oz (250 gr) cream cheese
1 egg
1 tbsp of vanilla extract
2-3 tbsp of sugar
1-2 tbsp of flour
raisins ( optional)
Mix dry yeast with luke warm milk, sugar and mix well. Set aside for 15 minutes so yeast starts to activate.
Into a large bowl, add milk and yeast mixture, eggs, melted butter, sour cream and half of the flour. Mix the dough and then add the rest of the flour with salt. Sprinkle flour onto working surface; Kneed the dough for a minute. If its too wet, add more flour. Place the dough back into the oiled bowl. Cover and leave to raise and double in size for an hour or more depending on the kitchen temperature.
Whisk cream cheese, cottage cheese, egg, vanilla, sugar and flour together for the filling. Optionally, you can add raisins to the filling. I used half and half.
Once the dough has risen, place on the floured surface, pinch a small ball and roll into a flat shape. Place them onto the baking sheet. Using a small glass, press the center of each ball to create an indent in the middle. Fill each hollow with a filling. Leave to raise for another 30 minutes.
Brush dough with egg wash.
Bake in preheated oven at 350F (180 C) for about 30 minutes or until golden brown.
serve hot or at room temperature.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
UKRAINE
"May every sunrise hold more promise, and every sunset hold more peace."
The Pageturner Ecookbooks
Library on a world cooking journey
4 Recipes
2 Appetizers
0 Main dishes
2 Desserts
