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Encyclopedia > Ukrainian cuisine
This article is part
of the Cuisine series
Preparation techniques and cooking items

Techniques - Utensils
Weights and measures
Image File history File links Title_Cuisine_2. ... A cuisine (from French cuisine, meaning cooking; culinary art; kitchen; itself from Latin coquina, meaning the same; itself from the Latin verb coquere, meaning to cook) is a specific set of cooking traditions and practices, often associated with a place of origin. ... Cooking is the act of preparing food for consumption. ... This is a list of food preparation utensils, also known as kitchenware. ... // United States measures Note that the measurements in this section are in U.S. customary units. ...

Ingredients and types of food

Spices and Herbs
Sauces - Soups - Desserts
Cheese - Pasta - Bread
Other ingredients
Screen shot of Spice OPUS, a fork of Berkeley SPICE SPICE (Simulation Program with Integrated Circuits Emphasis) is a general purpose analog circuit simulator. ... A herb (pronounced hurb in Commonwealth English and urb in American English) is a plant grown for culinary, medicinal, or in some cases even spiritual value. ... For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. ... Soup is a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... A selection of desserts Dessert is a course that typically comes at the end of a dinner, usually consisting of sweet food but sometimes of a strongly flavored one, such as some cheeses. ... Cheese is a food made from the curdled milk of cows, goats, sheep, or other mammals. ... Pasta is a type of food made from flour, water, and sometimes eggs, which is mixed, kneaded and formed into various shapes, and boiled prior to consumption. ... European sweetbread (strucla) Four loaves French bread has a somewhat rigid crust Breads and Bread Rolls at a bakery Continental Italian Bread Tin Vienna Bread Bread in a traditional oven, in Portugal, with hot coal in front For other uses, see Bread (disambiguation). ... Food is any substance that can be consumed. ...

Regional cuisines

Asia - Europe - Caribbean
South Asian - Latin America
Mideast - North America - Africa
Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... ÊÂòàÈ€ū¹ ² ³ ÁHello ... Caribbean cuisine is a fusion of Spanish, French, African, Amerindian and Indian cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... See the individual entries for: Argentine cuisine Brazilian cuisine Mexican cuisine South American cuisine . ... The term Middle Eastern cuisine refers to the cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Sample food of Zimbabwe Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ...


Other cuisines...

See also:

Famous chefs
Kitchens - Meals
Wikibooks: Cookbook
This is a list of famous and notable chefs. ... A kitchen is a room used for food preparation. ... For the coarsely ground flour, see flour. ...

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Ukrainian cuisine has a rich history and offers a wide variety of dishes, partly borrowed from other cuisines like German, Turkish and Polish. Cuisine of Ukraine has influenced the cuisines of neighbouring countries, e.g. Russian cuisine. Meat (especially pork), vegetables, fruit, mushrooms, berries, herbs play a major part. Ukrainian food, is intended to be filling, and should be served in large quantities, preferably until one is physically unable to eat any more. It is not recomended for dieters. Russian cuisine is as rich and varied as its vast and multicultural expanse. ...


See also:

Contents


Traditional dishes

Soup

Borshch
Borshch
  • Borshch—vegetable soup (most common form made with beets), popular among eastern Slavic nations. There are more than thirty regional recipes for cooking Borshch, often with meat).
  • Hrybivka—mushroom soup, served with vushka in Volyn region.
  • Kapusniak and solyankasauerkraut soups.
  • Rosolnyk—soup with pickles, sometimes served with kidneys.
  • Yukha—fish soup, made of fresh-water fish, usually carp.
  • Vushka or galushky—"little ears" rolled triangular dumplings, sometimes stuffed with mushrooms in soup or on the side .

Image File history File links Borschtsch. ... Image File history File links Borschtsch. ... Borsch (Polish: barszcz, Russian and Ukrainian: борщ, also borshch, borscht) is a type of hearty Eastern and Central European vegetable soup, the beet roots being the defining ingredient. ... Solyanka (Russian and Ukrainian: соля́нка) is a thick, spicy and sour soup in the Russian and Ukrainian cuisine. ... Sauerkraut and sausage on a plate (help· info) is finely sliced white cabbage fermented by Lactobacillus bacteria. ... Pickles may refer to, Eric Pickles (born 1952), British convervative politician James Pickles (born 1925), controversial British judge Pickled vegetables Pickles (comic strip), created by Brian Crane Pickles, intercepted passes in the game of football Pickles, nickname for Jack Nicholson Pickles, surname of several characters from the cartoon TV series... Kidneys viewed from behind with spine removed The kidneys are bean-shaped excretory organs in vertebrates. ...

Salad

  • Olivye—called the "Russian salad" in the West.
  • Vinigret—red beet root salad with peas, onions and beans.
  • Pickles—Pickled cucumbers (kvasheni ohirky) or tomatoes (kvasheni pomidory) are usually made with garlic and dill. Also, sauerkraut (kvashena kapusta).
  • Kapustianyi—sauerkraut or fresh shredded cabbage, served with mayonnaise, oil, topped with klukva or grated walnuts.
  • Vesnianyi—diced cucumbers and tomatoes, topped with dill or parsley, when in season.
  • Oseledets—pickled herring, usually served with onions, black pepper and sunflower oil.
  • Pid-shuboyu—beetroot salad with pickled herring, apple and onion, topped with mayonnaise.
  • Marinated mushrooms—usually served as an appetizer, also garnished with oil and onions.

Look up pickle in Wiktionary, the free dictionary. ... Binomial name Cucumis sativus L. The cucumber is the edible fruit of the cucumber plant Cucumis sativus, which belongs to the gourd family Cucurbitaceae, as do melons and squash. ... Sauerkraut and sausage on a plate (help· info) is finely sliced white cabbage fermented by Lactobacillus bacteria. ... Family Clupeidae The herring is a type of small oily fish found in the temperate, shallow waters of the North Atlantic. ...

Breads

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. Compare to the Italian panetone. It is frequently baked in a tall cylindrical form.
  • Kolach - ring-shaped bread typically served at Christmas

Main course

  • Pyrohy— see varenyky below.
  • Varenyky (often called perogies in English)— boiled dumplings, usually filled with potatoes, cabbage, cheese, or seasonal fruits, topped with butter and sugar or shkvarky (fried bits of salo and onions), accompanied with sour cream.
  • Cabbage rolls (holubtsi)—cabbage (or vine) leaves stuffed with minced meat and rice or millet (pshono), or buckwheat-stuffed beet leaves.
  • Syrnyky—cottage cheese fritters, sometimes with raisins.
  • Blyntsi—crepes (mlyntsi or nalisnyky), filled usually with cottage cheese, meat, caviar or fruits.
  • Stuffed duck or goose—with dried apples inside, covered in pastry dough.
  • Game—hare, quail, wild boar and moose meat is also prepared when available.
  • Roast meat (pechenya)—pork, veal, beef or lamb roast.
  • Fish (ryba)—fried in egg and flour; cooked in oven with mushrooms, cheese and lemon; marinaded, dried or smoked variety.
  • Studynets—jellied fish (zalyvne) or meat (holodets).
  • Stuffed zucchini or eggplant—oven-roasted, stuffed with tomatoes, bell peppers, mushrooms, and/or rice.
  • Kasha hrechana zi shkvarkamy—buckwheat cereal with chopped, fried bacon and/or onion.
  • Potato (kartoplia, also barabolia or bulba)—young or peeled, served with butter, sour cream, dill; princely variety includes raw egg.
  • Guliash—refers to stew in general, or specifically Hungarian goulash.
  • Sausage (kovbasa or sosysky)—various kinds of smoked pork, beef or chicken sausage.
  • Salo—salted pork fat, similar to bacon but with significantly higher ratio of fat to meat, or occasionally raw pig fat (sometimes jokingly referred to as Ukraine's "official food". Other Slavs sometimes call Ukrainians by this name as they find the thought of eating it unpleasant).
  • Cutlets ("kotliety")—minced meat or fish fritters, sometimes rolled in breadcrumbs.
  • Shashlyk—a Georgian shish kebab: lamb and vegetables/mushrooms marinated in vinegar and grilled on skewers under white wine.
  • Deruny—potato fritters, usually served with rich servings of sour cream; another variation of a dish – ‘’deruny’’ fried with some cottage cheese in the middle.
  • Kanapky—either black or white bread (fresh or slightly grilled)-based canapés, topped with mayo or butter, caviar, smoked herring, cucumber/tomato slices garnished with dill or parsley.

Pierogi are a kind of food also known as perogi, perogy, piroghi, pirogi, piroshki, pirozhki, or pyrohy. ... This article or section should be merged with Vareniki Varenyky is the Ukrainian word for Pierogi. ... Salo or Salò may refer to: Salò, a town in Lombardy, Italy Salo, Gabon, a town in Ogooué-Ivindo, Gabon Salo, Finland, a town in the province of Western Finland Salò o le 120 giornate di Sodoma, a 1976 Italian film by Pier Paolo Pasolini Other meanings Salo is a... A cabbage roll is a savory food item made with a variety of fillings wrapped in cabbage. ... A blintz, blintze or blin (Russian: блин, блины; Ukrainian: блинці, blyntsi; plural: blintzes, blini, bliny) is a thin pancake. ... Bacon is any of certain cuts of meat taken from the sides, back or belly of a pig, cured and possibly smoked. ... Binomial name Allium cepa L. Onion in the general sense can be used for any plant in the Genus Allium but used without qualifiers usually means Allium cepa L., also called the garden onion. ... Goulash For the style of dealing hands in the card game bridge, see goulash (bridge). ... Kovbasa (ковбаса) is the generic Ukrainian word for sausage. ... Cutlet: Refers to a small cut of meat. ... Shish kebab (şişkebabı; also pronounced Kabab or kabob) means skewer of meat in Persian. ...

Desserts

  • Kutia—traditional Christmas dish, made of poppy seeds, wheat, nuts, honey, and delicacies.
  • Pampushky— fried, rich sweet dough similar to doughnut holes. Frequently tossed with cinnamon sugar. Pampushky (pl., singular is pampushka) can also be filled with poppy seed or other sweet fillings.
  • Tort—many varieties of cakes, from moist to puffy, most typical ones being Kyjivskyj, Prazhskyj, and Trufelnyj. They are frequently made without flour, instead using ground walnuts or almonds.
  • Zhele—jellied fruits, like cherries, pears, etc. or "Ptashyne moloko"—milk/chocolate jelly.

Kutia is a sweet grain pudding, traditionally served in Polish and Ukrainian cultures. ... The title given to this article is incorrect due to technical limitations. ...

Beverages

Alcoholic

  • Strong spirits (horilka, vodka in Russian)—Samohon (moonshine) is also popular, including with infusions of fruit, spices or hot peppers.
  • Beer (pyvo)—the largest producers of beer are Obolon, Chernihivske, Slavutich, and Rogan, which partly export their products.
  • Wine (vyno)—from Europe and Ukraine (particularly from Crimea).
  • Mead (mid, or medovuha)—very ancient recipe of honey wine which is regaining popularity. It tastes similar to cider, and comes in various proofs, depending on vintage.

Horilka (Ukrainian: горілка, from hority, to burn) is essentially Ukrainian vodka. ... Look up Vodka in Wiktionary, the free dictionary Vodka is a typically colorless liquor, always distilled from fermented grain or potatoes. ... Beer is an alcoholic beverage produced through the fermentation of cereal sugars, and which is not distilled after fermentation. ... Obolon CJSC or ZAT Obolon is the largest Ukrainian brewer of international importance based in Kyiv. ... Wine is an alcoholic beverage produced by the fermentation of grapes and grape juice. ... Motto: Процветание в единстве - Prosperity in unity Anthem: Нивы и горы твои волшебны, Родина - Your fields amd mounts are wonderful, Motherland Capital Simferopol Largest cities Simferopol, Eupatoria, Kerch, Theodosia, Yalta Official language Ukrainian. ... Mead Mead is a fermented alcoholic beverage made of honey, water, and yeast. ...

Non-alcoholic

  • Compote (kompot)—sweet beverage made from dried or fresh fruits and/or berries.
  • Kvas—sweet-and-sour beverage made from bread though similar process to brewing beer.
  • Kefir—sour milk.
  • Mineral water—famous brands are Truskavetska, Morshynska and Myrhorodska, they usually come strongly carbonated, but lately "Bonaqua" brand especially, started still water line.

A compote is a sweet cooked preparation of whole or cut fruit (such as apples, pears, cherries, strawberries, plums) and sugar, usually more liquid in consistency than jams, jellies or preserves. ... Kvass (leaven) is a Russian fermented non-alcoholic or mildly alcoholic beverage. ... Kefir (alternately kephir, kewra, talai, mudu kekiya, matsoun, matsoni, waterkefir, milkkefir) is a fermented milk drink originating in the Caucasus. ... Mineral water is water containing minerals or other dissolved substances that alter its taste or give it therapeutic value. ...

See also

The neutrality of this article is disputed. ...

References

  • Stechishin, Savella ([1957] 1991). Traditional Ukrainian Cookery, 17th ed., Winnipeg: Trident Press. ISBN 0-919490-36-0.

External links

  • Cuisine at ukrop.com—a popular listing of modern Ukrainian dishes, in Ukrainian

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