Although they were invented in Lithuania, potato zrazy are traditional Ukrainian dish - Ukrainians substantially changed and enriched the recipe.
Ukrainian zrazy are stuffed potato. The filling can be different: meat, cabbage or mushrooms. Along with majority Ukrainian dishes zrazy are very rich, therefore, 2-3 pieces are enough to satisfy hunger pangs for a long time.
Zrazy are traditionally served with sour cream or tomato sauce for dinner or supper. It's not recommended to eat this dish for breakfast, because it is quite caloric and hardly digestible for yet sleeping organism.
The kremzlycks is a full-fledged main course, which features meat and garnish. This dish is cooked and served in clay pots or deep ceramic bowls. In general, kremzlycks bear a strong resemblance to deruni but they boast Carpathian colour.
The kulish is an age-old Ukrainian dish, popularized by Zaporizhian Cossacks. This pottage, made of millet, salo, potatoes and onions, was highly praised by Cossacks for its easy-to-cook and nutritive characteristics. Quite often, the kulish was a great substitute of full-fledged dinner during their military marches.
As of today, the Ukrainian housewives have considerably diversified the Cossacks pottage complimenting it with new ingredients as mushrooms, meat, haricot beans. The ideal kulish is considered to be cooked over an open fire; however, the home-made pottage isn’t inferior to the old original.
Nevertheless, if you want to enjoy the authentic Cossack’s dish, you’re better try to cook kulish over a fire in field conditions.
The farinaceous food is widely common in Ukrainian cuisine. The one of the most popular dishes is buns (pyrizhky). They are crescent-shaped or long-shaped stuffed pastry buns. In old times, they were the protagonist of every feast in Ukrainian house.
Buns can be baked or fried; made of yeast dough or short pastry; they can be sweet or savory. Also they can have different stuffing. For example, savory buns are filled with meat, potatoes, cabbage, salo, haricot beans, or liver. The sweet one is cooked with apples, apricots, cherries, plums, strawberries, cheese. As a rule, savory buns are fried, and the sweet buns are baked.
The buns are great appetizers, as well as a main course. The sweet buns are served as dessert.
The kremzlycks is a full-fledged main course, which features meat and garnish. This dish is cooked and served in clay pots or deep ceramic bowls. In general, kremzlycks bear a strong resemblance to deruni but they boast Carpathian colour.
The meat rolls, or kruchenyky are commonly appraised among other dishes of Ukrainian cuisine, and there are many variants of recipe. Any meat and almost any stuffing could be used therefore every Ukrainian cooker prepares its signature kruchenyky.
The green borsht is a very popular dish in Ukraine. It was nicknamed the Spring borsht because of abundance of herbs and vegetables used as ingredients. During summer months, this borsht made with water is served cooled, in the winter months it is cooked with meat stock. Its name “the green borsht” is literal because the soup has green colour.
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