UKRAINIAN cuisine

Prepared by the pupil of the 10-A

Diana Bogach

UKRAINIAN CUISINE• Ukrainian cuisine has a rich history and offers a wide variety of dishes.• Ukrainian cuisine is rich in taste and nutritional value.• Ukrainian cuisine has dozens thousands of food recipes, which are

characterized with high taste qualities.• The modern national culinary art preserved and enriched the old

good traditions.• The Ukrainian food is characterized with large number of

components.• For example the traditional Ukrainian food – borsch – contains 20

components.• Popular ingredients in the cuisine of Ukraine are meat, mushrooms,

vegetables, berries, fruit and herbs.

Salo • Salo - animal body fat, usually pork. To beef salad

previously used name of the fat, which is now out of use. Sometimes for salty or smoked bacon we use the word of foreign origin - bacon.

• In Ukraine and many other countries it is a part of the traditional cuisine. In the past salo was a very important element of food due to its very high nutritional value (770-870 kcal per 100 g), and the ability to remain effective for a long time without refrigeration.

• Today whit the spread healthy diet with low-fat meals, fat becomes a more traditional meal at the national table than the main course.

Borsch

• Borsch is a vegetable dish with meat or mushrooms, traditional dish of the eastern Slavs. It the most popular dish on the table of Ukrainians. The main components are red beet and cabbage. It can be prepared with meat, mushrooms, sausage, served with cream.

Stuffed cabbage

• Stuffed cabbage is a Ukrainian prevailing second course dish, characteristic for Eastern Europe and the Middle East. The dish is prepared with fresh leaves or sauerkraut and filled with meat, rice or buckwheat, millet or corn cereal, potatoes, beans, mushrooms, onions, carrots and spices.

Dumplings • Dumplings (pies) - Ukrainian national dish as cooked unleavened dough

and the filling of potatoes, meat, mushrooms, vegetables, fruits, berries and cheese

• Small, triangular or rounded crescent-shaped products from wheat (mostly), rye, buckwheat or barley non yeast dough, which wrapped diverse fillings: boiled potatoes, braised onions or sauerkraut, boiled mushrooms, vurda, beans, homemade sweet or salty cheese, millet or buckwheat porridge, spinach, onion, poppy seeds (seeds), rhubarb, fruit (apples, prunes, fresh plums, cherries, cherries, blueberries, strawberries, strawberry, raspberry) jam, fish or meat, bacon, pluck; liver, lungs, heart, and with combinations, liver and bacon, potatoes and mushrooms, potato and cheese, cabbage and mushrooms, beans and mushrooms; in mountain villages - cheese, mixed with potatoes and Polesie - the crushed beans.

Crepes• Crepes are prepared from yeast or baking powder made

from dough on a hot frying pan in the hot oil. Pancakes are served with various snacks or additives. Pancakes were traditional in the cuisine of Slavic peoples even in pre-Christian times.

• Pancakes are traditionally prepared on Pancake week (week before Lent, seven weeks before Easter)

• Pancakes can be prepared from wheat, corn or buckwheat (hrechanyky) or millet flour or semolina. Pancakes can be stuffed with mushrooms, meat, berries, sour cream, cheese, caviar and so on.

Potato pancakes

• Potato pancakes, tertyuhy, kremzlyky, kyyzlyky, hrechanyky, betsi are very popular in the Ukrainian cuisine, especially in the northern and western regions of Ukraine. The main ingredient is grated potato. Potato pancakes are a traditional part of the holiday table at the Annunciation (without cream and meat)

Cheesecakes• Cheesecakes are very popular in Ukraine. They

are traditional for Ukrainian cuisine and some other Slavic cuisines, mostly made of cottage cheese.