Ukrainian cuisine Prepared Alina Boyko
Ukrainian cuisine is very much a part of the population's culture, lifestyle and customs. Well-known for its great diversity and amazing flavors, Ukrainian cuisine has had a number of influences including Russian, Polish, German and Turkish. Popular ingredients in the cuisine of Ukraine are meat, mushrooms, vegetables, berries, fruit and herbs. As Ukrainians are extremely hospitable their meals are served in very generous quantities.
Some of the best Ukrainian cuisine is actually very simple. Many ingredients are used in what some may it to consider unusual combinations, creating a unique and sumptuous dish. Considered the “breadbasket of Europe”, it follows that bread is a staple in Ukraine. There are dozens of methods used in preparing breads, which are often used in rituals and customs. Dishes often contain pickled vegetables when these are not in season and certain dishes can only be made when ingredients are available. Pastries and cakes are popular, but not very sweet.
History of Ukrainian cuisine For every popular kitchen design primarily affects the places where food is prepared, it is home. In Ukraine, this place was "varista pіch" fireplace closed. Therefore, Ukrainian cuisine is mainly used methods of cooking, stewing and baking. Geographic and climatic habitat of the Ukrainian people were so diverse that it allowed to eat as a food crop and livestock production. Already during the Tripoli culture (five thousand years ago), which inherited the Slavs, the inhabitants of these territories knew wheat, barley and millet. Rye came about a thousand years ago, that is, much later. Cattle ranching, hunting and fishing have a very diverse menu, but before the beginning of the XIX century, meat dishes were considered by the people holiday. The first Ukrainian cooks have appeared in the monasteries and princely courts, that is cooking as a separate profession with pronounced necessary skill. Already in the XI century, the Kiev. Pechersk Lavra monks were among the few chefs. The chefs also appeared in wealthy families, where the female half of the deal was too busy to cook. Thanks to the geographic (and, accordingly, culinary) discoveries XVI, XVIII century in the Ukraine there is a significant number of different crops, which enrich, expand diversify the dishes of Ukrainian cuisine. For example, in the XVIII century in the Ukraine is very widely spread the potatoes, which is used for cooking soups, main dishes and side dishes with fish and meat dishes. Although this did not become a vegetable and in the Ukraine, in contrast to Belarus, "second bread", but is widely used, and since then almost all begin to prepare the first dish with potatoes. In the XVIII century in the Ukraine appeared as sunflower and mustard, which played an important role in the development of Ukrainian cuisine. Sunflower oil is commonly used instead of the beginning of imported Greek olive oil and mustard oil is doing well and seasonings to the meat cold and hot dishes. Yet finally emerged in the form in which we know today, Ukrainian cuisine, it can only be called to the XIX century, when the tomatoes. In addition to their Ukrainian cuisine around the same time, accepted the other vegetables - eggplant blue, previously considered "busurmanskimi" and the food is not used, as well as sugar beets, from which it began to produce sugar, which greatly enriched the national cuisine. Sugar is now available to most people due to its cheapness, which greatly expanded the range, the menu appeared sweet grandmother, puddings, porridge. It also expanded the range of drinks at the expense of sweet liqueurs, moonshine and the like.
Aperitifs Borshch – is a vegetable soup made out of beets, cabbage, potatoes, tomatoes, carrots, onions, garlic, dill. There about 30 varieties of Ukrainian borscht soup, and the dish often includes meat. Ukha – fish soup typically with carp. Hybivka – mushroom soup. Vinigret – beetroot salad made with beans, peas and onions. Oseledets – pickled herring salad with onion, sunflower oil and pepper. Kapustianyi – sauerkraut salad with oil, walnuts and mayonnaise. Rosolnyk: soup with pickles.
Main Course Varenyky – boiled dumplings stuffed with fruit, potatoes, cheese and cabbage. Holubtsi – cabbage rolls stuffed with millet or minced meat with rice. Blyntsi – crepes served with meat, cheese, fruit or caviar. Pechenya – roast pork, lamb, beef or veal. Studynets – jellied meat or fish. Kotljetys – fish or meat fritters. Deruny – potato fritters served with sour cream or cottage cheese. Shashlyk – type of shish kebab usually with marinated lamb and vegetables.
Dessert Tort – cakes often made with ground walnuts or almonds instead of flour. Kutia – a Christmas dessert with honey, nuts, poppy seeds and wheat. Zhely – jellied fruit.
Beverages Kvas – made from bread with a sweet -sour taste. Compote – dried or fresh fruit drink. Kefir – sour milk.
Breads 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. Babka: another Easter bread, usually a sweet dough with raisins and other dried fruit. It is usually baked in a tall, cylindrical form. Kalach: ring-shaped bread typically served at Christmas and funerals. The dough is braided, often with three strands representing the Holy Trinity. The braid is then shaped into a circle (circle = kolo in Ukrainian) representing the circle of life and family. Korovai: a round, braided bread, similar to the kolach. It is most often baked for weddings and its top decorated with birds and periwinkle. Palyanytsya Pampushki: type of dinner roll. Once baked it is tossed with minced garlic, fresh herbs, and oil. Served with soups such as borscht. Similar to Polish paczki.
Facts about the Ukrainian kitchen Ukrainian cuisine has a rich history and offers a wide variety of dishes. Ukrainian cuisine is rich in taste and nutritional value. Ukrainian cuisine has dozens thousands of food recipes, which are characterized with high taste qualities. The modern national culinary art preserved and enriched the old good traditions. The Ukrainian food is characterized with large number of components. For example the traditional Ukrainian food – borsch – contains 20 components. Popular ingredients in the cuisine of Ukraine are meat, mushrooms, vegetables, berries, fruit and herbs.
Ukrainian food is one of the richest national cuisines. Its dishes are well known far away from Ukraine. And the Ukrainian recipes of the foods are very popular nowadays.
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