Ukraine

Hearty and delicious, Ukrainian cuisine is meant to be filling and served in large portions. Modern dishes are based on traditional recipes and cultural influence from neighboring countries like Russia, Poland, Slovakia, Hungary, Romania and Moldova.

Historically, the Ukrainian diet has been dependent on farming, hunting and fishing. Bread is an important part of the food culture and was revered as a gift from God by peasant families. Potatoes are widely used as an ingredient in most soups, served alone or with meat/fish and vegetables. Cabbage is used in many recipes including sauerkraut, cabbage soup and stuffed cabbage. The most popular meat in the Ukraine is pork including ham, sausages and bacon.

Traditionally, a soup is always served with dinner. Borscht is a world-renowned Ukrainian vegetable soup with beets as the most common main ingredient but it can include meat and is often topped with sour cream. Hrybivka is a mushroom soup served in the Volyn region.

Salads such as vesnianyi (sliced cucumbers and tomato with dill) are popular when in season. The main course can include varenyky or pyrohy, which are dough pockets usually filled with potato and cheese, similar to Polish pierogi. Cabbage rolls stuffed with minced meat and rice are also popular. Shpyndra is an authentic Ukrainian dish of pork with beets. For dessert, pampushky is sweet dough (resembling doughnut holes) tossed in cinnamon sugar.

Special meals are prepared for weddings and holidays like Christmas and Easter. On Christmas Eve, only meatless dishes are served but on Easter morning people eat eggs, cold meats and other foods that were blessed at Church.—Jennifer Capalbo

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