A clear fish soup made from catches of the Dnipro, its estuaries and the Black Sea coast. Pike, carp, pike-perch and other local fish can be used, with onions, herbs and vegetables kept relatively simple so that the fish remains the star. 1)
Freshwater fish is enclosed in dough and baked together with onions, herbs or vegetables. This rustic fish pie combines the fishing traditions of the lower Dnipro with the long Ukrainian tradition of substantial baked pastries. 2)
Millet is simmered into a thick, savory porridge enriched with pork, lard, onions and sometimes vegetables. Closely associated with Cossack outdoor cooking, kulesh could be prepared over an open fire and served to an entire group. 3)
Beetroot, cabbage, potatoes, carrots and onions form the basis of this substantial soup, usually enriched with pork or another meat. Southern versions may have a somewhat lighter character than winter borshch from northern Ukraine and make generous use of fresh seasonal vegetables. 4)
Fillets of pike-perch, carp or other local fish are minced with onion, egg and breadcrumbs and shaped into patties. They are an excellent example of how the region's abundant fish entered everyday home cooking. 5)
Roasted or stewed eggplants are combined with tomatoes, onions, peppers and oil to create a thick vegetable spread. Southern Ukraine's warm climate is particularly well suited to growing the vegetables that form its base. 6)
Sweet peppers and tomatoes are roasted or slowly cooked and transformed into a rich savory spread. It reflects the broader Balkan and Black Sea influences that reached southern Ukrainian cuisine through migrant communities. 7)
Sweet peppers are filled with a mixture of rice, minced meat, onions and herbs before being slowly cooked in tomato sauce. Abundant summer peppers make the dish particularly natural for the southern Ukrainian table. 8)
Cabbage leaves are wrapped around a filling of rice, meat and onions and then slowly braised. In summer, some cooks use young cabbage or even grape leaves, creating lighter versions suited to the warm southern climate. 9)
Soft dumplings filled with fresh cottage cheese are usually served with sour cream, butter or fruit preserves. They can be either savory or lightly sweet, making them one of the most adaptable dishes in Ukrainian home cooking. 10)
Sour cherries are enclosed in thin dough and boiled until tender, then served with sugar and sour cream. The combination of sweet dough and sharply acidic fruit is particularly characteristic of summer Ukrainian cooking. 11)
Small gobies from the Black Sea and its coastal waters are commonly fried whole or in pieces until crisp. Their modest size makes them ideal for simple cooking, while the sweet flavor of fried onions provides a natural accompaniment. 12)
Fresh tomatoes, cucumbers, onions and herbs are dressed simply with sunflower oil and salt. Such salads take advantage of the region's fertile agricultural land and long, warm growing season. 13)
Sweet southern melons can be served chilled and accompanied by honey or other simple toppings. Kherson is particularly associated with melon growing, making melon-based foods a natural expression of the local agricultural landscape. 14)
Dried apples, pears, plums and other fruits are simmered into a fragrant drink, often lightly sweetened with honey. In the south, locally grown fruit adds a distinctly abundant character to this traditional Ukrainian beverage. 15)