Cuisine of Northern Ukraine

Varenyky are Ukrainian national dish that is not inferior in popularity and importance even to borscht. Varenyky are made from fresh dough and a variety of fillings, such as meat, potatoes, mushrooms, vegetables, fruits, cheese and many more. Their fillings can be salty or sweet, lean or meaty. Recipes vary greatly depending on the region. Thus, in Polissia, crushed beans are added to the filling, in Zakarpattia  it is cheese, in Chernihiv region bacon crisps are added to the dish.

Varenyky also have important folklore and even magical significance. Our ancestors invested great symbolism in this dish. The shape of the varenyky resembles the new moon, so the dish was used as a sacrificial offering. The process of kneading the dough was identified with the origin of the universe, and the filling symbolized the continuation of the genus. Dumplings were a must-have dish at important events. For example, girls brought varenyky to recently delivered women. People ate this dish also when the cow was calving to keep the calf healthy. Varenyky were eaten during the harvest, while people believed that this food should give inspiration and strength to the reapers.

Chicken Kyiv has been a calling card of the Ukrainian capital for many years. It is known and loved in all parts of the world. The peculiarity of the dish is that it is prepared not from minced meat, but from a whole piece of chicken fillet.

Despite the eloquent name of the dish, other countries claim its authorship. According to one version, her homeland is France, according to another — it’s the US. In particular, according to the "French" theory, the chicken fillet cutlet was invented by chef Nicolas Appert. The recipe was taken out of France by chefs sent there by Empress Elizabeth to study. But the Americans claim that Chicken Kyiv is called so in Kyiv because of the popularity of the dish among migrants from Ukraine.

Kremzlyky, tertyukhy, rysylovanyky, terchanyky, potato pancakes or simply deruny are cooked under different names in the regions of Ukraine. This dish is especially popular in the northern and eastern regions of the country. The very name "deruny" comes from the method of cooking: its main and constant ingredient is grated, or, as they say, "derty" potatoes. Other components may vary according to the traditions of the region or individual family. In particular, onions, garlic, flour, oil, and сan be added to the dish.

Traditionally, potato pancakes were cooked on Sundays and eaten for breakfast or dinner. They were often served at a festive table on holidays such as the Annunciation.

Most people have heard about the Chicken Kyiv, but not everyone knows about the existence of the capital's fish delicacy. Pike perch  à la Kyiv is a fish baked with potatoes and cheese in a creamy mushroom sauce. Local housewives have been cooking it for over half a century. And this is only the first entry in a cookbook, published in 1965 and entitled "A book about delicious and healthy food." In fact, cooking this dish started earlier. In general, fish dishes occupied an honorable place in the diet of Kyiv natives. Which is not surprising, because the city is located on the banks of one of the largest rivers in Europe, which has long been famous for fish resources.

Mazuryky are a traditional Ukrainian dish, that is a small turkey sausage with cheese and butter. They were most common in northwestern Ukraine, especially in Volyn. Usually served with potato garnish in the form of boiled potatoes or deruny (potato pancakes).

Roast meat is traditionally meant to be meat baked in an oven. Later, the name was extended to vegetables and potatoes baked in the oven or on the stove with meat. There are many variations of baked goods. They depend on the season, the region and, of course, the preferences of the host. The forests of the northern regions are rich in mushrooms, so the latter are a common ingredient in a number of dishes. Traditional roast made from vegetables, meat and mushrooms is no exception.

Borsch is a signature dish of Ukrainian cuisine, which is greatly enjoyed all over the world. The dish has dozens of variations, due to the wide geography of Ukrainians. The most common are red, green, mushroom, cold borsch and other variations.

The etymology of the word "borsch" comes from the name of the borschivnik plant and literally means “notch, tip". After all, the leaves of this plant were originally used to make borsch. Much later, potatoes and beets came to Europe and Ukraine, without which it is difficult to imagine the main dish of Ukrainian cuisine today.

Ingredients for borscht vary significantly depending on the region of Ukraine. For example, in Podillia housewives add beans to a dish, in the Poltava region — dumplings, in the South — flour, and in Slobozhanshchina there is a variation of borsch with beer.

There is no Ukraine without willow and viburnum! As well as without fragrant and healthy pies with viburnum. Our ancestors knew about the healing properties of this berry and used it not only in medicine but also as a delicious filling for pies.

The main secret of the Ukrainian housewives was the specific timing of collecting viburnum. It was collected after the first frosts, because it is due to the cold that the characteristic bitterness disappears from the berry. The ancient recipe for pies with viburnum is almost never used today. And it's a pity! After all, viburnum contains a huge amount of vitamin C, which has an immunostimulatory and antiviral effect on the body.

Salo is one of the main symbols of Ukrainian cuisine. It is consumed raw, salted or smoked. But the main thing is that with any method of cooking lard remains always delicious.

Archaeological research shows that Ukrainians have been consuming salo since ancient times. At that time, this dish had a symbolic meaning: the boar embodied strength, courage and bravery. Subsequently, lard was highly valued for its long shelf life and the ability to stock up on food for the future. And today, scientists insist on the unique beneficial properties of this product. Regular consumption of small amounts of salo is the prevention of serious diseases, including atherosclerosis.

Most people have heard about the Chicken Kyiv, but not everyone knows about the existence of the capital's fish delicacy. Pike perch  à la Kyiv is a fish baked with potatoes and cheese in a creamy mushroom sauce. Local housewives have been cooking it for over half a century. And this is only the first entry in a cookbook, published in 1965 and entitled "A book about delicious and healthy food." In fact, cooking this dish started earlier. In general, fish dishes occupied an honorable place in the diet of Kyiv natives. Which is not surprising, because the city is located on the banks of one of the largest rivers in Europe, which has long been famous for fish resources.

Uzvar (compote) or, as it was also called kisselitsa, var, zvar, still remains one of the most popular drinks of Ukrainians. It is made from dried berries: pears, apples, plums, cherries, blueberries, in the southern regions uzvar made of apricots is quite widespread. Ukrainians dried the fruits in the sun, in ordinary or special ovens - dryers or baths.

The uzvar was cooked mainly in the oven both on holidays and on weekdays. Compote was the second most important dish after Christmas. The liquid was poured into a beautiful jug and placed next to the corner. The thick of the berries was poured into a bowl and also served to the table.

Kalganivka is one of the most popular traditional Ukrainian nastoikas, which is a horilka infused with the root of galangal (a herbaceous plant that grows mainly in forests). The drink has a reddish-amber color, a pleasant floral scent and is quite easy to drink. Kalganivka was often used for medicinal purposes and as a simple drink for the table.

Kotlyarevsky even mentioned it in the Aeneid, which indicates that it really is a drink with a long history.

With the advent of horilka in Ukraine in the fifteenth century, soon began to appear also many nasktoikas and liqueurs prepared on its basis. They were made mainly on berries (plums and cherries) or on herbs and roots of plants using 20-degree vodka, left to ferment in a warm room. Compared to liqueurs, tinctures were stronger and were considered a privileged drink. It was drunk and made by well-off people.

Horilka (vodka) is an alcoholic beverage made from a solution of ethyl alcohol (usually 40%). The name (from Ukrainian “hority” - “to burn”) is explained by the fact that to check the alcohol content in the drink it was set on fire. If the amount was sufficient, the liquid burned with a green-blue flame.

The first analogue of horilka was made in the X century by a Persian doctor. In Ukraine it appeared in the XV - XVI centuries. during the Cossacks. Moreover, at first it was called "hot wine", "bread wine" because it was made from cereals. And the word "horilka" began to be used only in the XVIII century. By the way, Ukrainians made horilka from wheat, while Russians made vodka from rye or a mixture of oats, rye and barley. In the Zaporozhian Sich, the production and export of "Cherkasy wine" (as it was then called) to various countries, including Moscovia, was established.

The classic value of ethanol content in the drink was 38%, but later a standard of strength of 40% was set for convenience.

Today Ukraine is considered one of the countries of the so-called "vodka belt" and is known for its classic wheat horilka infused on pepper.

Spotykach is a sweet alcoholic tincture with spices, (30 degrees in strength). In Ukraine, this drink appeared in the XVIII century. The name obviously comes from the effect that the “spotykach” (meaning “stumbling”) had on consumers. There are also options for preparing the drink not on spices, but on berries or with the addition of fruit juices.

The honey—based drink is perhaps the oldest known Slavic alcoholic beverage. Honey as a drink was incredibly popular in the days of Kievan Rus, when no feast or reception was held without it. Only during Lent did religion forbid drinking this drink. At the wedding, it was a tradition to give the newlyweds a tub of honey, which they had to drink during the first month of married life, perhaps this is where the term "honeymoon" comes from. In addition, honey had a ritual significance. It was shared with the gods and compared with the rivers of the afterlife, where honey and milk waters flow.

At first, it took years to prepare mead, because then honey was mixed with the juice of sour berries and left to ferment in tubs or vats. Then the liquid was poured and sealed in barrels underground for decades. This method was called put.

Later, hops were added to the honey—berry mixture before the fermentation process to speed up the process. This mead was stronger and could be drunk after two years.

Later, boiled honey appeared, when honey was first boiled with water (this decoction was called a sieve and was an independent non—alcoholic honey drink and an addition to many dishes).

In the 17th century, with the advent of wine and beer, mead lost its popularity. But in the twentieth century, the drink of mead became widespread, which continued the tradition. Then beekeeping became very common, a lot of so—called "immature honey" appeared, which could not be sold and they came up with a drink made by fermenting it with yeast.

Compote is a traditional drink of Eastern European peoples, including Ukrainians. It is prepared from fruits and berries with sugar. Can be prepared from fresh, dryed (uzvar), canned or frozen fruits and berries. With the spread of freezers in households since the second half of the twentieth century the latter option has gained popularity.

Compote could be prepared from one type of berries or fruits, or from their mix. Apples, strawberries, cherries, raspberries, apricots, plums, and grapes were most often used in Ukraine.

In Soviet times, compote was also called a dessert, which was a berry (fruit) cooked in compote. They were served chilled in glasses or cups.

Crepes have been known in Slavic cuisine since pre—Christian times. They were associated with the sun and the god of fertility — Jarylo. In general, the word "crepe" meant a cake made of ground flour. Buckwheat, wheat, corn flour, millet or even semolina were used for their preparation. Crepes were eaten plain or with a variety of fillings. The latter in Ukrainian cuisine are called pancakes. Traditionally, pancakes were filled with cottage cheese, poppy seeds, jam, apples, berries, meat, mushrooms, cereals, etc. The recipe of the dough and fillings varied depending on the regions. In the Chernihiv region, pancakes were stuffed with cottage cheese or poppy seeds and baked with butter in an oven.

Pancakes are considered a traditional dish for the holiday of Shrovetide, and also for Autumn Fathers in Volyn, which was at the end of October and symbolized winter changing autumn.

More than a century ago, thick first courses were called gamula, but apple gamula is a simple ancient dessert, the recipe of which was passed down by Ukrainian housewives from generation to generation. It was most often prepared in autumn with the onset of frost, when the stove was lit in the houses. Gumula was most often made from soft and beaten apples, as they could not be stored in cellars. This dessert was usually served with honey or tea, so it was prepared mostly without sugar.