Ukrainian food

10-A

Syrnyky

• Syrnyky are a fried Eastern-European dish. Besides being a part of the Ukrainian cuisine, they are also Russian, Belarusian, Lithuanian and Latvian. The main ingredients are quark cheese, sugar, vanilla sugar, eggs, semolina, and flour. In my family they are served with sour cream when prepared. To cook syrnyky, you need to whisk eggs with the sugar, adding quark cheese gradually with semolina. Then, mix all of that thoroughly, and set it aside for approximately 20 or 30 minutes. Adding flour, shape syrnyky. Cook it on a preheated frying pan, until it is ready. Serve them hot with sour cream, jam or honey, if you would like. My family often cooks this dish; however, I don't eat it.

Dmytro Kalyta

Alina Savchuk

Benderyky

• Benderyky are a Ukrainian national dish. They are triangle-shaped pancakes with raw meat or another filling inside, fried in a pan. This dish is popular, especially in the western regions, and people often eat it with sour cream, borscht, or soup.
• Preparation: To make benderyky, you can use pancakes from any recipe, but the main difference is that the raw filling is wrapped inside.
• Filling: Most often it is fresh minced meat, but there can be other options, for example chicken with cheese or liver.
• Frying: The ready benderyky are fried in a pan, sometimes in batter, until they become golden.
• Serving: Benderyky can be served as a separate dish with sour cream or as an addition to soups, for example borscht.
• Origin: It is believed that the name of the dish comes from the Moldovan city of Bender, and the dish appeared in the second half of the 20th century.
• Hector and Yevhen Klopotenko also cooked them, and you can find the recipe on the Internet. My family uses puff pastry instead of pancakes. I like eating benderyky together with borscht.

Nadiia Hovera

Stuffed potatoes

• Stuffed potatoes are a simple and delicious Ukrainian dish.
• For cooking, large potato tubers are used, from which the middle is carefully cut out. The filling is placed in this hole. Most often, the filling is made of minced meat and onions. Sometimes mushrooms or cheese are added. After stuffing, the potatoes are usually baked in the oven until golden brown. Stuffed potatoes are also stewed in sour cream sauce to make them softer and more tender. Stuffed potatoes taste good with fresh vegetables or pickles. Different regions of Ukraine add their own spices, such as garlic, dill or paprika.
• This is a hearty, easy-to-prepare and very popular dish of Ukrainian cuisine.

Taras Havrylko

Deruny

• Deruny are a traditional Ukrainian potato dish. They are made from finely grated raw potatoes. People mix the potatoes with an egg, flour, and salt. The batter is fried in a pan until it becomes golden.
• Deruny are usually served with sour cream.
• This dish is popular because it is simple and cheap to make.
• Many Ukrainian families cook deruny for breakfast or dinner.
• There are also versions with meat or mushrooms inside.
• Deruny are considered a symbol of Ukrainian home cooking. They remain one of the most loved dishes in Ukrainian cuisine.

Dmytro Danyliuk

Kholodets

• Kholodets is a traditional Ukrainian dish. It is made from meat and broth. The broth becomes jelly when it gets cold. People usually use pork or chicken to make kholodets. The dish is cooked for many hours. Garlic and spices give kholodets a nice flavor. Kholodets is often served during holidays. It is eaten cold, not warm. Some people eat kholodets with mustard or horseradish. This dish is an important part of Ukrainian cuisine.

Yulia Hohol

Solomakha

• Solomakha is a traditional Ukrainian dish. It was often cooked by the Cossacks during their campaigns. The main ingredients are flour, water, and salt. Garlic was sometimes added for extra flavor. The dish turns out thick and filling. Solomakha was usually prepared over an open fire in a pot. Sometimes water was replaced with sour milk or whey. People ate it with bread or just with a spoon. It was quick and easy to make. Today, solomakha is considered a part of Ukrainian culinary heritage.

Maryna Portei

Nalysnyky

• Nalysnyky is a traditional Ukrainian dish consisting of thin pancakes stuffed with cheese, poppy seeds, meat, mushrooms or jam. They are fried in a pan or baked in the oven until golden brown. Nalysnyky are especially popular for holidays and family dinners, as they are both easy to prepare and very tasty. The dish has a delicate texture and a pleasant aroma, and the variety of fillings allows you to choose an option for every taste.

Viktoriia Tymchuk

Bohrach

• Bohrach is a Ukrainian soup popular in Western Ukraine.
 It is usually cooked outdoors in a large cauldron over an open fire.
• The dish is made with meat, most often beef or pork. First, onions are fried in fat until they become golden. Then pieces of meat are added and browned to improve the flavour. Sweet red paprika is one of the key ingredients in bohrach. Potatoes, carrots, and other vegetables are added after the meat softens. The soup is slowly simmered for a long time to develop a rich taste. Some cooks add beans or homemade noodles to make the bohrach thicker. Bohrach is served hot and is perfect for camping or outdoor gatherings.

Vladyslav Ivankiv

Borscht

• Borscht is one of the most well-known Ukrainian dishes, and I chose it for my project because it is very important in our culture. For many people in Ukraine, borscht is not just soup. It is something warm and familiar that reminds us of home, family, and traditions. Almost every region and every family has its own way of cooking it, which makes this dish even more special. In 2022, Ukrainian borscht was added to UNESCO’s list of intangible cultural heritage. This shows how meaningful it is for our country.
• Borscht is a red beetroot soup that usually includes potatoes, onions, carrots, cabbage, and sometimes beans or peppers. Somepeople cook it with meat, while others prefer a vegetarian version. It is often served with a spoon of sour cream and fresh herbs. These simple ingredients make the soup tasty, comforting, and full of flavor.
• Cooking borscht usually takes some time. First, the broth is prepared. Then the vegetables are added one by one. The beetrootis usually cooked separately with tomato paste so the soup keepsits bright color. At the end, garlic and herbs are added to make the aroma stronger. Many people believe that borscht tastes evenbetter the next day, because the flavors mix together.

Solomiia Pecharska

Kutia

• Kutia is a traditional Ukrainian dish served during Christmas celebrations. It is made mainly from wheat grains, poppy seeds, honey, and nuts. The dish symbolizes unity and remembrance of ancestors. Kutia is usually prepared before the Christmas Eve dinner, known as Sviat Vechir. Each family often has its own recipe, adding ingredients like raisins or dried fruit. Eating kutia is a spiritual tradition that connects people with their faith and heritage. The dish is usually sweet and has a rich, nutty flavor. Kutia is first placed on the table to bless the meal that follows. It reminds people of the importance of family and togetherness during the holiday season. Overall, kutia is much more than food; it is a symbol of hope, peace, and prosperity for the coming year.

Mykhailo Strutynskyi

Uzvar

• Uzvar is a traditional Ukrainian drink that has been prepared for centuries and is especially popular during winter holidays. It is made from dried fruits such as apples, pears, prunes, and sometimes apricots or raisins. These ingredients are slowly simmered in water so that the fruits release their natural sweetness, aroma, and vitamins without losing their beneficial properties. Uzvar is usually served on Christmas Eve, where it symbolizes purity, family unity, and the abundance of the coming year. The drink has a warm, rich, slightly sweet taste and contains no added sugar, making it a healthy alternative to modern sweet beverages. Thanks to its natural composition, uzvar helps to keep the body hydrated, supports immunity, and brings a comforting, homely feeling that connects people to Ukrainian traditions.

Milana Kalynkina

Kyiv cutlet

• Kyiv cutlet is a traditional Ukrainian dish made from boneless chicken fillet. The chicken is thinly pounded and stuffed with a piece of cold butter mixed with fresh herbs such as parsley and dill. The edges are carefully wrapped and sealed so that the butter does not leak out during cooking. The stuffed chicken is dredged in flour, dipped in beaten eggs and sprinkled with breadcrumbs. It is then fried until golden brown and baked in the oven. When cut, the melted butter oozes out, creating a rich and juicy flavor. The recipe dates back to the 19th century and is a symbol of Ukrainian hospitality. Kyiv cutlet is usually served with mashed potatoes or vegetables. This dish is popular all over the world and is famous for its crispy crust and tender center. Preparing Kyiv cutlet requires the ability to keep the filling airtight inside during cooking

Arsen Volochii

Varenyky

• Varenyky are one of the most iconic traditional dishes in Ukrainian cuisine.
They are soft dumplings usually filled with potatoes, cheese, cherries, cabbage, or meat.
Ukrainians have been making varenyky for centuries, passing recipes from generation to generation.
The dough is made from simple ingredients like flour, water, eggs, and a pinch of salt.
Varenyky are often served with sour cream, which makes their taste even richer.
• 
In many regions of Ukraine, varenyky are considered a symbol of prosperity and family warmth.
Traditional celebrations and holidays often include homemade varenyky on the table. Some people prefer savory fillings, while others enjoy sweet varenyky with cherries or berries.

• Ukrainian varenyky are similar to Polish pierogi, but they have their own unique character and flavor.
They remain a beloved comfort food and an important part of Ukraine’s culinary heritage.

Paskal Render