10 Most Popular Ukrainian Foods
Korovai
Korovai is a traditional Ukrainian wedding bread that is also popular in countries such as Poland,
Bulgaria, Romania, and Russia. Instead of a cake, Ukrainians bake this massive,
lavishly decorated bread that is often made by seven married women from seven different places.
Participation of widows in the bread-making process is forbidden,
since it is believed that a piece of their fate will be forwarded to the prospective couple.
There are many superstitions and rituals connected to korovai for example,
if the bread cracks in the oven, the marriage will be doomed.
Pampushka
Pampushki are small Ukrainian yeasted buns. They can be prepared in sweet or savory versions.
The dough usually consists of milk, flour, eggs, sugar, butter, yeast, oil, and salt, and it is
then shaped into small balls. The sweet version is often stuffed with ingredients such as fruit jam,
berries, fresh fruit, or cottage cheese, while the savory ones have no filling,
but are traditionally flavored with garlic sauce and served alongside borscht.
Salo
Salo is a traditional Ukrainian pork product consisting of non-rendered
pork fatback that goes through a process of curing that may involve dry-salting, brining,
or boiling. The finished product is a creamy white or pale pink pork fat surrounded by
a thin pork rind with a golden-yellow hue and rarely with any meat attached to it.
With a somewhat sweet flavor, the cured pork fatback is sometimes smoked,
and it may be seasoned with spices and herbs such as black pepper,
paprika, garlic, or thyme, which work both as flavorings and preservatives.
Initially a common peasant food, Ukrainian salo has made its way among the most beloved
and recognizable foods of the country, and it is often dubbed Ukraine’s national food.
Ryazhenka
Popular throughout Ukraine, Belarus, and Russia, ryazhenka is a dairy product that
is made by fermenting milk after it has been baked for a long time at low temperature. The
fermentation is achieved by the addition of sour cream, kefir, or buttermilk.
Once prepared, ryazhenka has a thick and creamy texture, sweet flavor,
and a milky yellowish color, which is why it is especially popular with children.
Bublik
Bublik is a name that is commonly used in Eastern European countries, predominately
Ukraine and Russia, when referring to a round, yeasted bun, in many ways similar to a bagel.
Before baking, it is shortly poached in water and dusted with poppy seeds, sesame, or sugar.
It is believed that bublik was created among the Jewish population in czarist Russia,
but got its present form in Ukraine. It was originally sold from street carts,
where it was lined on a string and offered to the customers. Bublik is typically consumed as
a snack or as an accompaniment to coffee or tea.
Kutia
Kutia is a Ukrainian sweet grain pudding that is
traditionally served as part of a twelve-meal Christmas Eve supper.
Interestingly enough, this festive treat is believed to have existed long before Christianity.
It is made with wheat, berries, honey or sugar, nuts, raisins, and poppy seeds.
The pudding is also popular in Russia, Poland, and Belarus.
On Christmas Eve, before consuming the dish, a small bowl of kutia is traditionally placed
outdoors as a bribe to Father Frost, then some of the kutia is tossed to the ceiling, and the number
of grains that stick to the ceiling are used to predict next year's agricultural prosperity.
Chicken Kyiv
Chicken Kyiv consists of a boned, flattened chicken breast
that is rolled around chilled herb butter, breaded, and then fried. Although the dish
is very popular, no one knows where it came from or how it got its name, and there are
numerous contradicting theories attributing its invention to Ukrainian, Russian, and French chefs.
It was at the height of its popularity in the 1970s, but quickly fell out of favor in the late
1980s with the rise of nouvelle cuisine. Interestingly, in Soviet hotels’ tourist
brochures, guests were warned of the dangers of splattering themselves with hot butter.
Paska
The traditional Ukrainian paska–also known as kulich in Russia–is
a sweet and fragrant Easter bread. This popular delicacy abounds in eggs and butter,
and typically has a tall cylindrical shape with a rounded top.
It is often enriched with citrus juice or zest, vanilla, rum, ginger, and occasionally saffron.
Some varieties of paska also might include raisins, candied fruit, or maraschino cherries.
In the past, the surface of the bread was commonly decorated with festive ornaments,
usually roses or crosses, but modern versions are often brightened with pristine egg-white glaze,
colorful sprinkles, or poppy seeds.
Varenyky
Originating from the historical region of Red Ruthenia, these soft, crescent-shaped
dumplings are filled with a combination of potatoes and cheese,
which is occasionally modified with various seasonings or fried onions. Pierogi ruskie
are usually boiled and shortly fried until they develop a crispy texture.
The dumplings are often served sprinkled with cracklings, crispy fried onions,
or bacon, and can be enjoyed as a hearty appetizer or as a main course.
In Ukraine, the pierogis are called varenyky, and they are so popular that
there is even a monument celebrating varenyky in the city of Cherkasy.
Borscht
The iconic borscht is probably the most famous Ukrainian dish.
It is a comforting soup made with beetroot, meat or bone stock, and sautéed vegetables. There
are many variations - the broth can be made with beef, pork, chicken, or as a vegetarian version.
The soup often includes fermented beetroot juice (kvas), and it is common to add meat, while
typical vegetables include root vegetables and cabbage. The essential ingredient in every borscht
is beetroot. It gives the dish its distinctive red color and a characteristic earthy flavor.