The salad Shakhterskyi rose to fame during Soviet Union era. The successful combination of vegetables and meat is a key to salad’s richness and healthiness. Moreover, the salad can be served both warm immediately after being finished, and cooled, if it is stored in the fridge for several hours.
It is a tender layered salad, a very frequent guest on a festive Slavic table. The salad’s name comes from the yellow flower mimosa that’s why the salad’s top is dressed with egg yolk. The main ingredient is tinned fish. The classic recipe features mackerel or saury, however the contemporary Ukrainian housewives might use tinned tuna or salmon. The golden rule of delicious Mimosa is the right sequence of layers. It is better to serve the salad in a transparent bowl so the every layer of it is vi
It is a tasty and nutritive salad, which requires only three main ingredients. It will be a great scarlet decoration at any table and will diversify the everyday fare. The finished salad can be dressed with ground walnuts.
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
Olivier is popular in the former USSR countries winter salad. It is regularly served at Ukrainians' New Year table on par with dressed herring and meat jelly.
The salad combines several interesting ingredients: boiled vegetables, eggs and meat. Meat choice may vary - from poultry to pork. Some housewives add beef tongue instead of meat in order to make the salad especially tender. Regarding boiled vegetables - potatoes and carrots - they must get cold (indoor temperature) before getting in salad
In Ukraine dressed herring is mostly served at New Year celebration. It originated in Russia in the early 20th century and then spread to all former USSR cuisines including Ukrainian. Since then Shuba (literally: fur coat; colloquial name for dressed herring) is rightly considered to be national Ukrainian dish.
Shuba is multicomponent dish. Its main ingredient is herring of spiced salting covered with layers of different vegetables: onion, potato, carrot and beet root. It's better to serve this
The green borsht is a very popular dish in Ukraine. It was nicknamed the Spring borsht because of abundance of herbs and vegetables used as ingredients. During summer months, this borsht made with water is served cooled, in the winter months it is cooked with meat stock. Its name “the green borsht” is literal because the soup has green colour.
Mos
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,
This airy salad is definitely applied to the contemporary Ukrainian cuisine. It is better to eat the salad for breakfast, however due to high level of vitamin it can provide the energy and strength all day long.