Eat in Ukraine: The 10 tastiest Ukrainian dishes

There are more than 70 recipes for this dish. Locals have traditionally made it using kvass made from beet, diluted with water, and then added beet, cabbage, potatoes, onions and carrots. Modern hostesses have replaced beet kvass as a dressing for it with tomato paste.

Ukrainian cuisine is rich in flour products, which has been prompted by the prevalence of wheat and other cereals here. They are especially popular in Ukraine: dough in the form of crescents with a salty or sweet filling. Most often, salted ones are made with potatoes, mushrooms, stewed cabbage or meat. Among the sweet fillings, cottage cheese, poppy, fruit and berries are especially popular.

It is another dish that is traditionally prepared not only for Holy Christmas Eve, but also on an everyday basis. A mix of millet (now it's replaced by rice), meat, finely chopped carrots and onions with spices is wrapped in cabbage leaves and boiled. Like other Ukrainian dishes, they are traditionally served with sour cream.

Most holidays in Ukraine cannot do without it. That is the name locals give to an aspic appetizer made of different types of meat. Pork, veal, chicken, or another bird on the bone will be suitable for cooking. Especially prized is it from a rooster. It takes at least 4 hours to boil it, after which the meat is laid out on plates, carrots, garlic and other spices are added. Afterward you pour the resulting broth and leave it in a cool place so that it transforms into jelly. It should be noted that gelatin is not added to this dish. Serve it with spicy horseradish sauce or with mustard.

Ukrainians are also passionate about them. These are lush potato pancakes cooked with onions, eggs and garlic. Mushrooms or minced meat are oftentimes placed inside. This recipe is especially widespread in areas bordering Belarus, where the potato holds a special place.

The country's significant Jewish diaspora has also influenced national cuisine. For this reason, the list of traditional dishes expanded with the inclusion of it. In essence, this is a fish paste made of salted herring, eggs, apples and onions. It is definitely served with croutons from black bread, most often triangular shaped. In Odesa, which is considered the 'capital' of this dish in Ukraine, herring is sometimes replaced with sprats.

They are small pieces of dough, round or rectangular, cooked in water or milk. A feature that sets them apart from varenyky is the absence of any filling. However, before serving, they are generously sprinkled with grilled pieces of lard or onion, or they are just added to soup. In Poltava, locals continued the tradition of perpetuating their favorite dish in stone - that is how a monument in the form of a huge plate with seventeen dumplings appeared.

When you come across the cuisine of Hutsuls, who are an ethnic group of Ukrainians living in in the region of the Carpathian Mountains, you should definitely try it. That is what they call a thick porridge made of corn flour and boiled in cream or sour cream. It is always sprinkled with brynza (a type of sheep milk cheese) and roasted bacon.

In addition, the Hutsuls say that real dish should only be cooked in a cauldron on an open fire and you can stir it only with a wooden ladle.

Turning around the Carpathian Mountains, we find ourselves in Zakarpattia, the hallmark of which is considered to be this dish. This is goulash made of three types of meat, which is seasoned with Carpathian herbs and Magyar (Hungarian) paprika. It is believed that the appearance of this dish was significantly influenced by the nomadic tribes of the Finno-Ugrians, who brought it with them to this land. Even the name of it is Hungarian and means 'cauldron'. It is traditionally cooked in an open area in a cauldron.

It can not be called saliami. It is an example of home-prepared sausage.