If you love comfort food, you’ll have to try traditional Ukrainian foods!
Ukrainian food is homestyle cooking at its finest. The dishes encapsulate generations worth of traditions founded by hard-working people.
So like all good comfort foods, their cuisine is rich in culture!
At the base, you’ll find humble ingredients with influential flavors from neighboring countries such as Poland, Russia, and Belarus.
Cabbage and garlic are two common staples found in many hearty, savory dishes. And their sweet dishes? Don’t even get me started!
From breakfast to dessert, these are the most popular Ukrainian foods you can enjoy in the comfort of your own home.
Holubsti is a stuffed cabbage dish that’s full of savory ground beef, white rice, and veggies smothered in tomato sauce.
Although meat is not a requirement, it makes these very filling.
The stuffing and rolling process take quite the effort, so don’t expect a quick meal.
What you can expect, however, is a hearty dish that tastes like it came straight from grandma’s kitchen.
If you love dumplings as much as I do, then you won’t be able to stop raving about this dish.
Each tender dumpling is like a little pillow of heaven. You’ll enhance their flavor and texture with mushrooms, bacon, and a healthy dose of butter.
Hand rolling the dumplings is a fun activity the kids will love as they bond with you and their food.
There is one Ukrainian dish I can never pass on and that’s these pierogies.
They’re like crescent moon-shaped ravioli full of potatoes and cheddar cheese.
While you can whip up pierogies in many ways, this recipe spans across generations. So it’s the perfect recipe to start building family traditions!
Although easy, this recipe can be time-consuming. Luckily, pierogies freeze well, so you can whip up a big batch now and save time later.
Many cultures have a special bread they serve specifically at Easter. Paska is the Ukrainian version.
This glistening braided loaf has a showstopping presence and airy texture that melts in your mouth.
You can save this recipe for Easter, but I think it will be a divine addition to a potluck spread.
Borscht is one of the most popular dishes you’ll find in Ukraine. It’s a rich and complex beef stew that has a unique flavor.
Building these layers doesn’t come quick. It takes time to do it right, but it’s nothing a beginner can’t handle.
One of the most important steps is to make the stock by simmering the pork ribs until tender.
Once the stock is ready, you can add in all your veggies.
Varenyky is a Ukrainian version of a dumpling that’s plump and succulent.
I love how the handmade process gives each one some character. But what I love even more is the filling of potato and sour cream.
You don’t have to stop just there, though. You can mix in other fillings like meat, mushrooms, or cheese.
Popular in Eastern European countries, Kholodets is a gelatinized meat dish served with horseradish.
While this might not sound the most appetizing, it’s surprisingly good.
You’ll use a combination of pig’s feet, hock, pork loin, beef chuck, bone broth, and aromatics.
For gelling, you can either use store-bought gelatin or cook this the old-fashioned way by cooking the meat for a very long time.
Despite which route you take, the final result will be very nourishing and comforting.
Ukraine has a plethora of yummy potato recipes and deruny is a must for any spuds fan.
Crispy on the outside and soft on the inside, deruny is a type of potato pancake that gets topped off with sour cream.
These pancakes are most commonly eaten for breakfast, but I could eat them any time of day.
Kiev is the Ukrainian rendition of a cozy homestyle chicken dish. Each tender chicken breast gets a slab of garlic butter, then it’s battered and fried.
The outside has a fabulous crunch while the inside is oh-so-juicy! Serve this with a side of beets and minted peas for a full meal.
The beauty of kapusta is how simple yet flavorful it can be. Kaputsa refers to “cabbage,” which this brothy soup is full of.
To give this clear soup more oomph, you’ll add in kielbasa, bacon, and sauerkraut.
I like to serve this with a chunk of a sourdough baguette, but to each their own.
Unlike some of the other soups, this one takes about an hour to make with minimal active cooking time.
It’s a great recipe to bust out on a busy weeknight when you want something gratifying and warming at the same time.
It may sound shocking, but the Ukrainians know how to make a phenomenal crepe that can rival even the best crepe recipes.
They’re buttery, cheesy, and simply divine!
There are a few different ways you can heat your crepes. I tend to go the stovetop route because it achieves a better texture.
This recipe is excellent for weddings, holidays, Sunday brunches, and more. They’re so good, I have a feeling you’ll be eager to share.
So why not whip up a batch and try them out at your next brunch with friends. One bite and they’ll be begging for your recipe.
This is a popular Christmas Eve dish you’ll find in Ukraine. It’s a style of wheat berry pudding that’s a little creamy and perfectly sweetened.
You won’t find any refined sugar or flour in this dish. Rather, you’ll sweeten it with honey along with dried apricots and raisins.
Slivered almonds add a nice crunch and boost of protein. It also has ground poppy seeds to add a thicker texture.
This Christmas staple is typically served with dinner, but I think it tastes good for breakfast, too.
Of all the Ukrainian desserts, this one is a must! This sensational cake is nothing short of decadent.
It features layers of sponge cake, meringue, chocolate buttercream frosting, and strawberry jam.
As for the crunch, you’ll add chopped hazelnuts both inside and on top of the cake.
Apricot or peach jam also works well with this dessert.
Like many Ukrainian recipes, this one is labor-intensive. But don’t let that stop you!
This divine dessert is something everyone has to try at least once in their life.
If you’re bringing it to a gathering, you can make it a couple of days in advance.
If you want to eat like the locals, whip up some salo.
Salo is Ukrainian cured pork fat. So if you’re a bacon lover, it would be a sin not to eat this dish.
You’ll season full-fat pork with garlic and paprika. You’ll also cook or cure it in one of five ways.
This includes smoking, sauteing, brining, wet salting, or dry salting.
If you like softer meat, go with the hot brine. If you want to preserve the meat, take the curing route.
You can serve this multiple ways. Two of the most popular ways are on a sandwich or sprinkled on a bowl of borscht.
If you want to try out-of-this-world tasty garlic bread, I urge you to make this recipe.
Pampushky is everything garlic bread should be. The rolls are pillowy soft and lightly salted with sea salt.
But the best part, in my opinion, is the garlic topping.
It’s an infusion of oil, garlic, and parsley with an egg to give the bread a gorgeous gleaming finishing.
If I happen to be feeling super indulgent, I melt some garlic butter on the inside.
This might be too much for amateurs, but if you’re an enthusiast garlic bread lover, you’ll appreciate this step.
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