Ukrainian cuisine
Ukrainian cooking is built on pork, beetroot and dough, and its signature is salo pounded with garlic.
Borscht in Ukraine is not one recipe but a family: with beans and without, with pampushky or with dumplings, green in spring and red all year. What they share is beetroot braised apart and the acid that holds its colour.
Varenyky are as much a category here as pasta is in Italy: potato, cabbage, curd, cherry, blueberry. One dough, and as many fillings as there are occasions.
2 dishes
- Ukrainian borscht with pampushky
Borscht on pork ribs with aged salo crushed with garlic, and garlic pampushky alongside.
160 min · Medium · Soup
- Cherry varenyky
Dumplings of whole cherries and sugar. The juice stays inside if the fruit is tossed in starch first.
65 min · Medium · Dessert