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 main ingredient is herring of spiced salting covered with layers of different vegetables: onion, potato, carrot and beet root. It's better to serve this salad in deep bowls with ledges or in special serving ring.
Shuba is regularly made upon standard recipe that is seldom changed in order not to break the harmony of taste. However, some housewives add grated apple to the dressed herring salad, and the combination of sweet and salty gives the dish piquant taste.
Kapustnyak is a soup from sauerkraut that is very popular not only in Ukraine, but in many other countries of the world. It is a very rich, tasty and, in addition, healthy dish. It is a direct rival of famous Ukrainian borsht.
Kapustnyak's main ingredient is sauerkraut. If it's too sour, it should be washed with cold water. Besides sauerkraut, meat - rather pork, which adds rich flavor and aroma to the dish - and various vegetables - potato, onion, carrot, herbs and spices - are added to kapustnyak. It is seasoned with mixture of dairy butter, flour, sour cream and garlic. Kapustnyak with millet is called 'Zaporizhian', while it was cooked by Ukrainian Cossacks since early times.
Kapustnyak is regularly served with sour cream sprinkled with herbs.
Kvass is a popular Slavic drink known since the Kievan Rus times. Made from rye or barley malt, it is not only very tasty, but refreshing and helpful for metabolic processes' normalization. Besides that, kvass is traditionally summer drink that perfectly slakes thirst and increases efficiency.
In order to make real kvass, you need minimum ingredients and maximum patience, for it is a very long process. Kvass's main components are rye bread, water, yeast and sugar. Some also add various herbs, dried fruits and berries to kvass.
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.
Pampushkas are served with borsht and are Ukrainian cuisine's symbol on par with it. They have unusual taste and excellent scent that is impossible to withstand.
Pampushkas are small round dough rolls without filling. They are richly steeped with garlic sauce, which adds memorable taste and exotic scent to them.
The name 'pampushkas' has Italian and French roots, and German recipe. According to legend, this dish was first invented and cooked in Ukraine, but - by German colonists. The aromatic rolls got their name in Odesa and spread from there all over Ukraine. Today they are national dish, without which it's impossible to imagine Ukrainian cuisine.
Pampushkas are regularly served with borsht, but they can be consumed instead of bread as well. In winter pampushkas perfectly serve as preventive against cold, because they contain a lot of garlic.
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 rassolnik is a historically Russian main course that is why it is very common at Ukrainian table. It is made with pickled cucumbers and cucumber pickle.
Shynka (baked ham) is a traditional Ukrainian dish. It is cooked of piece of meat (chiefly of pork) seasoned with salt, pepper, minced garlic and other spices before baking it in the oven.
As many Ukrainian dishes, the shynka has it overseas analogues. Therefore, Austria and Germany boasts Schweinsbraten, and Quebec has rôti de porc, which literall
The stylish atmosphere restaurant "Steakhouse. Meat and Wine" in the historical center of Odesa is one of the first conceptual facilities of the "Resta" restaurant corporation. It is famous for its original interior, cozy atmosphere, and in the first place for diverse and dainty menu.
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Situated in the town's historical center, the restaurant 'Concord' is considered to be one of the best in Kyiv. It became a trendsetter for fusion-fashion in the capital and still remains a flagship of this creative culinary trend.
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Mediterranean dishes, variations from Odesa cuisine, Japanese sushi and rolls, as well as tender deserts are included in restaurant's menu. Creative approach to
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