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Salads

It is both delicious and beneficial salad. The fresh cucumbers and lettuce leaves will give freshness, and the tongue and bryndza are responsible for satiation and healthfulness.
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This salad is a common guest at the Ukrainian feasts and it became the indispensable component of the holidays in many families long ago. The good combination of meat and mushroom is responsible for nutritious properties and magnificent flavor.
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It is very delicious and easy-to-cook traditional Transcarpathian dish. Usually it complements the meats. The salad can be cooked beforehand as it might be stored in the fridge in a sealed glass jar.
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It is an unusual but very tasty and original salad. It can catch the liver’s fans fancy; also both beef and chicken liver could be used for salad.
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This is very tasty and substantial warm salad. The liver is very nutritious, and celery and fresh carrot give the vitamins.
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This original salad boasts a good combination of proteins- and microelement-rich cauliflower, fresh cucumbers, tomatoes and juicy apples.
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It’s a light seafood salad, which won’t take long to be cooked. If you want a low-fat variant you can use a sour cream and a pinch of mustard instead of mayonnaise.
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As far back as Kievan Rus epoch, the people managed to prove the radish’s medicinal properties and therefore invented lots of mouth-watering and beneficial recipes with radish.
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In early spring, the one of the most vitamin-rich products is the ramsons; that is why the ramsons salad is not only a mouth-watering dish, but also can support the organism in its fight against vitamin deficiency.
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Due to home-made egg pancakes the salad will turn into unique and author dish of every cooker.
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The kulish is an age-old Ukrainian dish, popularized by Zaporizhian Cossacks. This pottage, made of millet, salo, potatoes and onions, was highly praised by Cossacks for its easy-to-cook and nutritive characteristics. Quite often, the kulish was a great substitute of full-fledged dinner during their military marches. As of today, the Ukrainian hou
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Traditionally, sauerkraut is made with cabbage and carrot, which grant the dish with light flavor and milky colour, as it doesn’t have any coloring pigment. However, there is a plenty of sauerkraut recipes, including sauerkraut with beetroot, in particular. Such a combination boasts slightly exotic taste, as well as a bright scarlet colour. Moreove
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The farinaceous food is widely common in Ukrainian cuisine. The one of the most popular dishes is buns (pyrizhky). They are crescent-shaped or long-shaped stuffed pastry buns. In old times, they were the protagonist of every feast in Ukrainian house. Buns can be baked or fried; made of yeast dough or short pastry; they can be sweet or savory. Also
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