Yushka is a traditional Ukrainian pottage. Earlier 'yushka' was a name for meat and fish broths that were basis for the majority of liquid dishes, in particular for ukha. Later, however, potatoes and other vegetables, pasta, beans, mushrooms and various cereals became yushka's components. Yushka is cooked differently in different regions of Ukraine and new ingredients are constantly added to it. Thus, there are Poltava yushka (with dumplings), Zaporizhian yushka (with salo), Kherson yushka (with salmon) and so on. Yushka is a first course traditionally served with sour cream sprinkled with herbs.

If you've read 'Evenings on a Farm near Dikanka' by Russian classical writer Nikolai Gogol, you surely remember how adroitly one of the characters ate vareniki with sour cream that flew into his mouth by themselves. Of course, traditional Ukrainian vareniki don't have such super skills, but their taste is sure to make you think of the Ukrainian cuisine's magic. Ukrainian vareniki are often compared to Russian pelmeni or Italian ravioli. Vareniki's crucial difference from other similar dishes is their dough. Traditional Ukrainian vareniki can't be Lenten, that is, kefir and eggs are always added to the dough. What are vareniki like? Nikolai Gogol wrote that you could eat hat-sized vareniki at some farms. That's, of course, an exaggeration. The classical varenik is around 10 cm large and, contrary to pelmeni or ravioli, has a crescent shape. Vareniki's filling can be very different: potato, cabbage, potato and meat, potato and salo (pork meat), sweet or salted curd, pumpkin, cherries and so on. The filling is warped up in dough and cooked for five minutes or less. Vareniki are usually served with sour cream. Although it's truly Ukrainian dish, vareniki are well-known all over the world. People in different corners of the world took liking of vereniki's unusual and rich taste and installed monuments to varenik. In particular, Ukrainian varenik was immortalized in Canada and Russia.

It is a common beverage throughout Western Ukraine – the dried plums were soaked in water and cooked until the fruits almost dissolve. The drink bears strong resemblance to a dense kissel.

Easter cake is a traditional Ukrainian dish that formerly was cooked only for great holidays. Today this rich leavened bread is baked only for Easter, and from here derives its name. Easter cake's distinctive feature is that it consists of many eggs and fats. The dough is rather heavy, and therefore, it should be kneaded for a long time. Kneading saturates it with oxygen and the dough becomes airy. It is also very important to make the Easter cake in warm draft-free room, for yeast dough may never rise at air current. The Easter cake is traditionally made with raisins, each housewife, however, adds something personal to the recipe. For instance, some add walnuts or almonds, dried and candied fruits. It may be served not only as a desert. During Easter this pastry replaces bread and, therefore, many eat it with second and first courses.