Ukrainian cuisine

Since ancient times, Ukrainian cuisine marked a great variety of dishes, high taste and nutritive qualities. Using dishes of various animals, vegetable raw materials and rational ways of cooking, Ukrainians do dishes nutritious, tasty, juicy and fragrant.

Borsch Ukranian cuisine gave the world such dish as borsch. This is a complicated dish on the basis of beet. For preparation of a traditional borsch, several culinary techniques are used. The heart of any borsch is a creation of a broth (yushki) and an addition of a light roasted vegetables before they are put in a saucepan. Classic soup is made without meat, but there are many recipes for meat borsch.

Varenyky Not less popular dish is Ukrainian varenyky. Something that is similar to Siberian pelmeny or Caucasian manta. The difference is that instead of meat dumplings, vegetable or berry filling are usually used. For example, there are dumplings with cherries, potatoes, cabbage or cottage cheese.

Kvass The main Ukrainian drinks for a long time were honey, kvass, beer, wine, vodka and various tinctures. Kvass is the most popular drink. It quenches thirst well, contains vitamins, valuable enzymes, and it is quite easy to prepare. For the preparation of kvass, grain crackers and kvass wort are usually required. Kvass is made not only of bread. It can be made from berries or vegetables. So, berries,apples, pears, mint or sea-buckthorn are often added in a normal bread kvass.

Mead Another not less ancient and legendary drink is honey or Mead. This is a Slavic drink, which appeared in the pre- Christian period. Honey appeared earlier than scotch, whisky, mexican tequila or japanese sake. It is useful, as it has medicinal properties of honey and it is prepared of yeast and honey with the addition of pollen, hop, spices, roots and berries. Mead is usually taken before eating, this drink stimulates appetite.

Bread The Central place of the Ukrainian diet takes the bread that is baked from rye and wheat flour. All this is prepared with the use of acid ferments and is baked in traditional ovens. In addition to sour, and there is unleavened bread, with few species. For example, dumplings can be made from the unleavened dough which is often used in confectionery.

Lard Ukrainians eat it in every conceivable kinds. Lard is salty and fried, raw and stewed, boiled and smoked. It is prepared from almost all food products. Even fried desserts! To tell the truth, lard is such a product that is totally not capricious. It is stored for a long time, it is easy to handle and almost impossible to spoil.

Peculiarities of Ukrainian cuisine Ukrainian cuisine is characterized by frequent use of eggs, flour and vegetables. The most popular vegetables are beet, beans, carrots, pumpkin, corn, and tomatoes. As for spices and seasoning, garlic, onion, cumin, mint, Dudnik, red pepper, savory, cinnamon and Bay leaf are actively used by folk Ukrainian cuisine recipes.

Berries Since ancient times, berries were one of the most affordable and at the same time, healthy treats. Forest and wild berries were collected all summer, dried and then used all winter.Jam is made of berries and apples. The main feature of cooking Ukrainian jam is that sugar is added to the end of cooking to fruit puree. This jam has a light colour, preserves the taste and aroma of berries.

Vegetables Vegetable dishes also play an important part in the Ukrainian cuisine. Potatoes, cabbage, beets, zucchini, eggplants, carrots, cucumbers, tomatoes, radishes are actively used in salads and side dishes.

The peculiarities of cooking A large number of dishes are prepared in stuffed form or lard form. These mouth-watering dishes have the high nutritional value. To cook the second dish is a complicated process - first they are fried or boiled, and then stewed or baked. This preserves its aroma and gives them power.

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