The Lamb Dushenina is an age-old national Ukrainian dish, that as a matter of fact is meat braised with vegetables, however the vegetables are the subject to every cooker and their selection depends on his tastes and preferences. The dish is cooked either in a deep casserole over stove, or in a clay pot in oven, that also depends on cooker’s wish.
Easter cake is a traditional Ukrainian dish that formerly was cooked only for great holidays. Today this rich leavened bread is baked only for Easter, and from here derives its name.
Easter cake's distinctive feature is that it consists of many eggs and fats. The dough is rather heavy, and therefore, it should be kneaded for a long time. Kneading s
The porcini are widespread and commonly appraised in the Carpathian Mountains because of its inimitable fragrance and exquisite flavor. That is why the majority of Hutul dishes are made with porcini.
