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 literally means “baked pork”. In Russia, it is made of mutton or even bear meat and it is called buzhenina. The shynka is traditionally baked in aluminum foil. Therefore the meat is wholly steamed; then it is baked soft and almost melts in the mouth. Some housewives prefer to cook shynka in the pastry. It tastes best both hot and cool.

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.

This is very tasty and substantial warm salad. The liver is very nutritious, and celery and fresh carrot give the vitamins.

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.