A rich beetroot-and-cabbage soup prepared with potatoes, carrots, onions and usually pork or another meat. Like borshch throughout eastern Ukraine, it can vary considerably from one household to another, with sour cream and garlic commonly served alongside it. 1)
A substantial soup based on sauerkraut, potatoes and meat, traditionally pork. Its pleasantly sour flavor comes from fermented cabbage, making it especially satisfying during the colder months. 2)
A thick porridge-like soup made with millet and often enriched with pork, lard, onions or vegetables. It has strong associations with steppe and Cossack cooking and was practical food for people working or travelling outdoors. 3)
Buckwheat is combined with minced meat, onion and egg and formed into patties before being fried or baked. The dish demonstrates how an everyday grain could be transformed into something resembling a meatball while remaining economical. 4)
Finely grated potatoes are mixed with onion and fried until crisp on the outside and soft within. Sour cream is the classic accompaniment, while mushrooms or meat can make the dish more substantial. 5)
Dumplings made from soft wheat dough and filled with mashed potatoes mixed with fresh cheese. They are usually served with butter, sour cream or fried onions and represent one of the most enduring traditions of Ukrainian home cooking. 6)
Sweet varenyky filled with juicy sour cherries are particularly associated with summer. Sugar and sour cream balance the fruit's sharpness, creating a dessert from the same basic dough used for savory dumplings. 7)
Pieces of handmade dough are boiled and served with butter, sour cream or fried onions. Depending on the recipe, they can be made quite soft and pillowy, making them a comforting and filling accompaniment to meat or vegetables. 8)
Small yeast buns are baked until golden and brushed with a mixture of garlic, oil and herbs. They are traditionally paired with borshch, where their soft texture provides a contrast to the substantial soup. 9)
Cabbage leaves wrapped around a filling of rice or another grain and minced meat, then slowly cooked in tomato or sour-cream sauce. Meatless versions using potatoes, buckwheat or mushrooms are also part of the wider regional tradition. 10)
Grated potatoes are mixed with onion and often pieces of pork or smoked meat before being baked until the top becomes crisp and browned. It is an economical dish that turns basic pantry ingredients into a surprisingly rich meal. 11)
Pork is slowly roasted with onions, potatoes and seasonings until the meat becomes tender and the vegetables absorb its juices. Such hearty oven dishes fit naturally into the agricultural food traditions of the eastern Ukrainian steppe. 12)
Carp, pike or other river fish can be baked or stewed with onions and sour cream. The creamy sauce softens the flavor of the fish and is characteristic of many home-style recipes across eastern Ukraine. 13)
Small cakes made from fresh cottage cheese, eggs and flour are fried until golden. They can be served with sour cream, honey, jam or seasonal berries and appear as both breakfast food and a sweet snack. 14)
A rolled pastry filled generously with ground poppy seeds, sugar and sometimes honey or dried fruit. Poppy-seed pastries have a long history in Ukrainian festive baking and are particularly associated with Christmas and other important occasions. 15)