The pumpkin dishes are very common in traditional Ukrainian cuisine. In general, the pumpkin came from America, however the Ukrainians had caught the fancy of it therefore as of today it is one of the protagonists of Ukrainian fare.
The national dishes of pumpkin are multifaceted. It can be used to make thin pancakes, pies, cookies, porridge and paste. Moreover, the pumpkin might be cooked in its own juice with raisins, dried pears and prunes. The pumpkin paste is an individual page of Ukrainian cuisine. It can be made over fire, in oven with milk, honey, and other ingredients.
The cutlets are widely considered to be an everyday dish. Therefore the Ukrainian housewives try to diversify the fare and give necessary and rare vitamins to organism so they cook tender and rich fish cutlets. Any fish will do from pollock or walleye to pike and cod.
The Classic Honey Cake or Medovik is an authentic Ukrainian cake, considered to be one of the most popular desserts in Slavic countries. According to the classic recipes, the honey cake is made with several layers. It takes a little to bake, but the whole process might take some patience.
It is a tender layered salad, a very frequent guest on a festive Slavic table. The salad’s name comes from the yellow flower mimosa that’s why the salad’s top is dressed with egg yolk. The main ingredient is tinned fish. The classic recipe features mackerel or saury, however the contemporary Ukrainian housewives might use tinned tuna or salmon. The golden rule of delicious Mimosa is the right sequence of layers. It is better to serve the salad in a transparent bowl so the every layer of it is visible.
Tasty and fragrant borsht is the rich Ukrainian cuisine's trademark, in regard this original dish was described in literary works by Ukrainian and Russian classical writers for a reason. You won't find a housewife in Ukraine, who can't cook borsht, although it's not the simplest dish at all. It has plenty of components and complicated cooking techn
The solozhenick is a traditional Ukrainian dessert made of eggs and cream. There are different variants of solozhenick with varied stuffing from jam to poppy-seed. The cherry solozhenik boasts slightly sour taste so the sweet-teeth can add more sugar.
In Ukraine dressed herring is mostly served at New Year celebration. It originated in Russia in the early 20th century and then spread to all former USSR cuisines including Ukrainian. Since then Shuba (literally: fur coat; colloquial name for dressed herring) is rightly considered to be national Ukrainian dish.
Shuba is multicomponent dish. Its mai
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