Borsch is cooked of fresh vegetables: cabbage, beet, tomato with the addition of pounded lard with garlic and parsley. The combination of all these groceries give the borsch its piquancy, aroma and unforgettable taste. Ukrainian borsch There are about 30 types of Ukrainian borsch: Poltava borsch, Chernigov borsch, Kiev borsch, Volyn borsch, Lviv borsch and others.
Ravioli-like pasta stuffed with potato, cabbage, mushrooms, meat or cheese, or with cherries as a sweet dish VARENYKY
KRUCHENIKI Stewed meat with potatoes, Ukrainian bitki with garlic and lard, stewed cold boiled pork with cabbage and lard, krucheniki and others have the same popularity among Ukrainian lovers of tasty food.
SALO The description of Ukrainian cuisine would be incomplete without salo (pork fat). Ukrainians regularly joke, "Salo is our national pride". Placing a thin sliced salo on black bread with garlic and salt is a quick and simple way to a delicious snack.
Ukrainian cuisine is marked by often use of eggs, powder and vegetables. Most popular vegetables are - beetroot, legumes, carrot, pumpkin, corn and tomatoes. Ukrainian cuisine folk recipes actively use such spices and flavor as garlic, onion, caraway, mint, angelica, chilly pepper, savory, cinnamon and bay leaf.
Breads and wheat products are very important to Ukrainian cuisine. Decorations on the top can be very elaborate for celebrations. Paska - traditional rich Easter bread. It is shaped in a short round form. The top of the paska is decorated with typical Easter symbols, such as roses or crosses. PASKA
UZVAR Ukraine national cookery is rich in meals cooked in special cases (wedding, birth of the child, send-off to the army and others). In such a way pancakes of wheat and buckwheat flour and vareniki are the obligatory meals in Pancake week (Maslenica). Meat or liver pies are usually cooked for the most solemn occasions. The ceremonial dish was fruit compote - uzvar.