Ukrainian cuisine - Wikipedia. Ukrainian cuisine is the cuisine of Ukraine.

Decorations on the top can be elaborate for celebrations. Babka: Easter bread, usually a sweet dough with raisins and other dried fruit. It is usually baked in a tall, cylindrical form. Bublik: ring- shaped bread roll made from dough that has been boiled before baking. It is similar to bagel, but usually somewhat bigger and with a wider hole.

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Kalach: ring- shaped bread typically served at Christmas and funerals. The dough is braided, often with three strands representing the Holy Trinity. The braid is then shaped into a circle (circle = kolo in Ukrainian) representing the circle of life and family. Korovai: a round, braided bread, similar to the kalach.

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It is most often baked for weddings and its top decorated with birds and periwinkle. Palyanytsya: regular baked bread (famously difficult to pronounce for non- Ukrainian speakers). Pampushky: soft, fluffy bread portions topped with garlic butter. Paska: traditional rich pastry. Main courses. Served with sour cream and butter or sugar, when filled with fruits. Pyrizhky: baked buns stuffed with different fillings, such as ground meat, liver, eggs, rice, onions, fried cabbage or sauerkraut, quark, cherries etc.

Pyrih: a big pie with various fillings. Holubtsi: cabbage leaves (fresh or sour) rolled with rice filling and may contain meat (minced beef or bacon), baked in oil and caramelized onions and may contain as a baking sauce tomato soup, cream or sour cream, bacon drippings or roasted with bacon strips on top. Mlyntsi or nalisnyky: thin pancakes filled usually with quark, meat, cabbage, fruits, served with sour cream. Stuffed duck or goose with apples. Roast meat (pechenya): pork, veal, beef or lamb roast.

Fish (ryba): fried in egg and flour; cooked in oven with mushrooms, cheese, and lemon; marinaded, dried or smoked variety. Guliash: refers to stew in general, or specifically Hungarian goulash. Kotlety/Sichenyky (cutlets, meatballs): minced meat or fish mixed with eggs, onions, garlic, breadcrumbs, and milk, fried in oil and sometimes rolled in breadcrumbs. Kotleta po- kyivsky: chicken Kiev. Kruchenyky or Zavyvantsi: pork or beef rolls with various stuffing: mushrooms, onions, eggs.

Frequently tossed with sugar. Traditionally filled with rose preserve, but can also be filled with poppy seed or other sweet fillings. Syrnyky: fried quarkfritters, sometimes with raisins, served with sour cream, jam (varennya), honey or apple sauce. Torte: many varieties of cakes, from moist to puffy, most typical ones being Kyjivskyj, Prazhskyj, and Trufelnyj. They are frequently made without flour, instead using ground walnuts or almonds.

Varennya: a whole fruit preserve made by cooking berries and other fruits in sugar syrup. Zhele: (plural and singular) jellied fruits, like cherries, pears, etc. One of the most exotic is flavoured with honey and red pepper. Beer (. See Ukrainian wine. Mead (. Its flavour depends on the plants frequented by the honeybees, the length of time and method of aging, and the specific strain of yeast used.

Its alcohol content will vary from maker to maker depending on the method of production. Nalyvka (. Berries were put into a sulija (a big glass bottle), some sugar was added. After the berries fermented, the liquid was separated from the berries, and put into corked bottles. The berries were used to make pyrozhky (baked or fried pastry).

The wine has about 1. Non- alcoholic. Homemade kefir may contain a slight amount of alcohol. Mineral water: well- known brands are Truskavetska, Morshynska, and Myrhorodska. They usually come strongly carbonated.

Pryazhene moloko (. It is made by simmering milk on low heat for at least eight hours.