Ukrainian Popular Food

 Ukraine Food

The second-largest and most diverse country in Europe is Ukraine. Hungarian cuisine has a strong impact in the Carpathian Mountains, while Lviv's diverse cuisine incorporates Jewish, Austrian, and German cooking traditions.The traditional dishes of Ukrainian cuisine are represented by the city, Kiev, while the seafood delicacies come from Odesa.

While meat is a common ingredient in many Ukrainian cuisine, vegans also have many choices.Typical savoury ingredients include potatoes, cabbage, pickles, and carrots, while cottage cheese is frequently used in sweet dishes.Here are some delectable classic Ukrainian foods that you must try while visiting Ukraine, now that we have a better understanding of the cuisine.


In Ukraine, a special Easter dish called paska is created. On Easter morning, this sweet bread is typically brought to church to be blessed.

The traditional paska is cylindrical in shape, topped with creamy frosting and sprinkles. Yeast, milk, eggs, butter, and sugar are used in its preparation.Cheese paska is shaped like the Tomb of Jesus and is made from cottage cheese.

Chicken Kyiv 

One of the most well-known dishes in Ukrainian cuisine, recognised far beyond the limits of the nation, is chicken Kiev. The boneless version is more popular today than the traditional one, which keeps the chicken bone.

The chicken fillet is first flattened and covered in cold butter to make this Ukrainian meal. Then, after being dipped in beaten egg yolk and fried, the chicken is first covered with a mixture of grated cheese, parsley, dill, mushrooms, and pepper. It is frequently offered as the main course.


Traditional cabbage rolls from Ukraine are known as holubtsi and are particularly favoured in the Carpathians.

The dish can be turned vegetarian by using plain rice or buckwheat even though holubtsi are often filled with minced meat.The leaves of the cabbage are first boiled to make them pliable, and then they are filled with ground pig or beef, sautéed onions and carrots, mushrooms, and cooked rice.

Holubtsi are then cooked and garnished with dill before serving. Holubtsi are very filling, hence the serving size is often 2 to 3 pieces.


Kutia is one of the most well-known dishes from Ukraine. Out of the 12 traditional Christmas Eve dishes, this Ukrainian Christmas porridge is served first.

To prepare kutia, poppy seeds are either pounded using a mortar and pestle or in a coffee grinder while the wheat is boiled for a couple of hours.

The softened wheat is then mixed with the ground poppy, honey, walnuts, and raisins.


Polenta is a dish with numerous names; in the Carpathians, it is frequently referred to as "Kulesha," whereas in central Ukraine it is more commonly called "Mamalyga." However, the recipe for this dish of Ukrainian cuisine doesn't change.

Water, butter, salt, and cornmeal are the ingredients for polenta. Butter, salt, and maize flour are slowly cooked until thick.

When a knife can be used to cut the food, it is deemed ready for eating. Hearty polenta is frequently served with bacon, mushrooms, bryndza cheese, or pork rind.

Garlic pampushki

Small, spherical yeast-dough buns are known as pampushki. These gleaming pastries can be a modest snack or are typically served with Ukrainian borscht.Pampushki are greased with whipped egg before being baked in the oven to add extra shine and a crunchy brown top.

The pampushki are topped with olive oil, parsley, and garlic sauce after the dough has baked. The latter adds spice and goes well with borscht.


The holodets, together with the Olivier salad, is a traditional New Year's dish for Ukrainians. The word "holodnyii," which means "cold" in Ukrainian, is the source of the dish's name.

Although pike can be used in place of meat when making holodets, which is typically prepared of pig with retained bones. The meat broth is heated up while having onions, garlic, carrots, bay leaves, and black pepper added. Following the cutting and re-adding of the meat, the holodets are placed in the refrigerator to solidify.

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