The fertile Ukrainian soil always gives a great marrow’s harvest therefore the marrow paste is one of the well-loved summer dishes of Ukrainian. The marrow paste is spread over bread or simply eaten with a spoon. It’s a great appetizer or compliment to any dish. Besides marrows, the paste boasts onions and carrots, in particular. Also there are several cooking methods: the paste can be fried or braised. The fried paste is made of the same ingredients however it isn’t braised therefore the vegetables don’t lose their shapes and it might be served as a salad. The braised paste bore a strong resemblance to purée and it is easily spread over bread. The marrow paste is served for breakfast, dinner and supper alike. This dish doesn’t have any time frames – it’s very tasty, beneficial, and easy-to-cook.

If you've read 'Evenings on a Farm near Dikanka' by Russian classical writer Nikolai Gogol, you surely remember how adroitly one of the characters ate vareniki with sour cream that flew into his mouth by themselves. Of course, traditional Ukrainian vareniki don't have such super skills, but their taste is sure to make you think of the Ukrainian cuisine's magic. Ukrainian vareniki are often compared to Russian pelmeni or Italian ravioli. Vareniki's crucial difference from other similar dishes is their dough. Traditional Ukrainian vareniki can't be Lenten, that is, kefir and eggs are always added to the dough. What are vareniki like? Nikolai Gogol wrote that you could eat hat-sized vareniki at some farms. That's, of course, an exaggeration. The classical varenik is around 10 cm large and, contrary to pelmeni or ravioli, has a crescent shape. Vareniki's filling can be very different: potato, cabbage, potato and meat, potato and salo (pork meat), sweet or salted curd, pumpkin, cherries and so on. The filling is warped up in dough and cooked for five minutes or less. Vareniki are usually served with sour cream. Although it's truly Ukrainian dish, vareniki are well-known all over the world. People in different corners of the world took liking of vereniki's unusual and rich taste and installed monuments to varenik. In particular, Ukrainian varenik was immortalized in Canada and Russia.

It is a worldwide famous dish. Of course, it is well-loved and praise mostly in Slavic countries, however, the simple Ukrainian dish is popular throughout Europe. The deruni (potatoes pancakes) is almost unvaried around Ukraine. Even Ukrainian classical writers gave credits to this dish, describing it in their literary works. The traditional deruni is a second course. It is usually served with sour cream without side dish for dinner. Nevertheless, the deruni might be served for breakfast because it is an easy-to-cook dish so it doesn’t require lots of time and it can be cooked even by culinary rookies. They say the deruni came from Belarus. However, the Ukrainian one differs from the Belarusian one. The main difference consists in using of meat in the Belarusian deruni. The traditional Ukrainian deruni are made only with potatoes. However the stuffing is admitted and depends on cookers’ imagination. The classical recipe doesn’t contain the filling.

Fish dishes are very spread in Ukrainian cuisine. Everything, from soups and fish cakes to fish jelly, is made from it. However, fish is mostly just fried in Ukraine. As a rule, fried fish is served as second course for both, festive and everyday tables. The simplest recipe is to roll fish in flour and then fry it in vegetable oil. There are several ways to fry fish, depending on its size. If fish is hand-size, it is fried in one piece. If it is larger, it's sliced in pieces and each of them is fried separately. If fish is very fatty (such as trout or salmon), you don't need vegetable oil and flour. Fried fish is tasty both, cold and warm.