The Povydlyanka is a mouth-watering pie made with jam and semolina. The Ukrainian soil is very fertile therefore the fruit jams are common in almost every big family. The highlight of this recipe is that one can use jam to taste.

Meat jelly is thick jelly-like dish from meat broth with garlic and spices. It is traditionally served in Ukraine at winter festivities and Easter. You'll need water, meat (regularly pork), spices and some vegetables in order to make meat jelly. The latter ones are used only in boiling process, but are not added to the dish. Meat with bones containing gelatinous substance that lets it congeal is often used for cooking meat jelly. Sometimes it is made from fish, too. Meat jelly may be served as main course or as cold snack.

Ukha is thin hot fish dish, somewhat reminiscent of fish soup. Zaporizhian Cossacks used to cook it during their campaigns, since they could catch fish in the river, and vegetables were always at hand. Different fish - mostly crucian, perch, redeye, carp - is used for making ukha. At the same time it is not recommended to make ukha from herrings, bream, roach, Caspian roach and sea roach. Firstly, the broth is made out of fish: it is boiled at low heat, without bringing to vigorous boil. Boiling time depends not so much on fish kind as on fish size: the larger the fish is, the longer it is cooked. The dish's specific is its totally transparent broth. Then vegetables and different spices - from black pepper to saffron - are added to the broth and attach rich aroma to it. You can also give unusual taste to ukha by adding 50-100 g of vodka. Ukha is the first course that may be served to festive or everyday table. The same as kulish, it is better to cook ukha outdoors.

Sauerkraut is national Ukrainian dish that is served to both, festive and everyday table. It is not only very tasty, but extremely healthy as well: sauerkraut contains various vitamins and microelements necessary for human body. Sauerkraut is very easy to cook and includes just three components: white cabbage, carrot and salt. Some Ukrainian housewives also add cranberry, horseradish, apples or pumpkin to it. Sauerkraut is mostly served as a snack or salad. It is also added to first courses, such as famous 'kapustnyak'. Moreover, sauerkraut may be stewed with meat and vegetables or stuffed in piroshki.