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.

The Ukrainian apricot pie or pennik is vitamin-rich and easy-to-cook dessert.

Cottage cheese pancakes are national Ukrainian dish, with curd being its main ingredient. Many ask why curd pancakes are called 'cottage cheese pancakes'! The answer is simple: in Ukraine curd is commonly called cottage cheese, and from here the dish's name derives. The main ingredients are curd (dry is the best), eggs and flour. The pancakes may be sweet or salted, with or without filling. Many housewives also add apples, dried fruits, raisins, nuts and other ingredients upon their taste. The main thing is that they go with curd. There are two ways to cook cottage cheese pancakes: fry them on pan and bake them in oven. You may also stew fried pancakes in sour cream for a while - it'll make them more delicate. Cottage cheese pancakes are usually served for breakfast with sour cream or jam.

The golubsti (cabbage rolls) is a traditional Ukrainian dish. It is a peculiar cabbage roll stuffed with minced meat and rice, and braised in tomato sauce. Such a combination of products provides cabbage rolls with an unusual taste. The Ukrainian golubtsi bear strong resemblance to Turkish dolma. However there is a considerable difference. It consists in leaves that cover the stuffing: the dolma is coated in grape leave instead of cabbage one The traditional stuffing for Ukrainian golubtsi is rice and minced meat (as a rule it is a mix of pork and beef). Nevertheless, the mushrooms, bacon, haricot beans can also be used. Sometimes, the rice is substituted with buckwheat, wheat grits, etc. If the stuffing may vary, the cabbage is the indispensable ingredient. The Ukrainian golubsti are big – the usual helping consists of 2-3 pieces. This dish is very nutritive so the one helping is enough to be sated. Every housewives decides how to serve the dish, however, the classic variant is golubtsi in tomato sauce complimented with sour cream.