The sbiten is an age-old Slavic beverage. It was well-loved in Kievan Rus for it unusual flavor and pleasant fragrance. It bears a resemblance to grog and mulled wine; however, the sbiten differs from its European brothers in using of alcohol – the Ukrainian drink is based on water.
The sbiten is a drink made with honey, different herbs and spices, which give it peculiar taste. This hot beverage possesses warming and anti-inflammatory effects, so it is served mostly in the winter.
Nevertheless, it could be poured cooled: it doesn’t lose its beneficial properties and might quench the thirst.
It is one of the simple recipes for delicious and wholesome baked meat. The hot baked ham or buzhenina is a great compliment to any side dish, and the cold one will be a good meat starter during feats.
Ukha is thin hot fish dish, somewhat reminiscent of fish soup. Zaporizhian Cossacks used to cook it during their campaigns, since they could catch fish in the river, and vegetables were always at hand.
Different fish - mostly crucian, perch, redeye, carp - is used for making ukha. At the same time it is not recommended to make ukha from herrings, bream, roach, Caspian roach and sea roach. Firstly, the broth is made out of fish: it is boiled at low heat, without bringing to vigorous boil. Boiling time depends not so much on fish kind as on fish size: the larger the fish is, the longer it is cooked. The dish's specific is its totally transparent broth.
Then vegetables and different spices - from black pepper to saffron - are added to the broth and attach rich aroma to it. You can also give unusual taste to ukha by adding 50-100 g of vodka.
Ukha is the first course that may be served to festive or everyday table. The same as kulish, it is better to cook ukha outdoors.
Beetroot salad is not indigenous Ukrainian dish, moreover, not even Slavic. It is still unknown what people invented this vegetable salad, but it definitely became a permanent feature of Ukrainian cuisine long ago.
Beetroot salad is loved and valued on par with traditional national dishes here. It is made of boiled vegetables - potato, beetroot, carrot - pickles, onions or scallions, sauerkraut, pickled vegetables. The salad is regularly seasoned with mixture of vinegar, vegetable oil, salt and pepper.
Due to the fact that it has no components of animal origin, beetroot salad is vegetarians' favourite dish. Being ideal Lenten dish, it is especially popular during Orthodox fasting.
The varenukha is an authentic Ukrainian hot beverage, which is made of vodka or liquor with dried fruits, raisins, etc., honey, cinnamon or spicy roots. It is peculiarly cooked – mixed ingredients are placed in clay pot topped with dough or with a lid on, and then put into heated oven (from 5 hrs to 24 hrs). It is an easy-to-cook beverage however l
It is one of the well-loved entrée of Ukrainian families. The paste can be made with chicken, beef or pork liver, but the most light is the chicken pâté.
Verguny is a traditional Ukrainian delicacy. It is a confectionery from batter fried in high quantity of vegetable oil and covered with icing sugar.
Cognac, rum or vodka are often added to verguny's batter, in order to make them piquant. If you roll out the paste very thin, verguny will be crispy, if you make it thicker, they will come out soft lik
Situated near the subway station Ploshcha Lva Tolstoho, the restaurant Under Wonder draws with exquisite cuisine, original interior and first-rate service.
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The restaurant-club Bernardazzi is located in Odesa's historical center in the New Exchange building. It's a separate world with pleasant music, tasty food, good mood and heartfelt comfort.
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