Ukrainian specialties

Borshch, the mildly tart beet-vegetable soup, is truly the national dish of Ukraine. A staple in all restaurants and served frequently in homes, borshch is not only the most popular dish in all Ukraine, it is uniquely Ukrainian. Although other Slavic cultures have adopted borshch, Ukraine is where it originated, and even as recently as 40 years ago borshch could not be found in restaurants in other soviet republics.

The many versions of borshch served throughout the country reflect the individuality of Ukrainians as well as their ingenuity. Generally all borshch contains many different ingredients, as many as 20, but the combinations and proportions vary according to region and season, as well as from personal preference. In the western regions, beets predominate, while in the central areas, more cabbage is used. Borshch may be meatless or it may be prepared from a base of a rich meat stock and contain either beef or fresh or smoked pork. It may be served either hot or cold.

Varenyky are dumplings made from a soft rolled dough that are usually filled with either cottage cheese, potatoes, or cabbage and sauerkraut. Sour cherries are very popular in dessert varenyky. Varenyky are prepared by boiling. Many Ukrainians in North America are accustomed to calling varenyky.. Those with roots in western Ukraine especially use the terms synonymously, perhaps because in nearby Poland the boiled dumplings are called "pierogi," which is the Polish equivalent of the word pyrohy. In Ukraine, however, pyrohy are made from a yeast-risen dough and are baked rather than boiled.

Borshch and varenyky, served together, make a nourishing and tasty meal. Both are accompanied by sour cream. Here are some other quintessential Ukrainian dishes:

Cabbage rolls stuffed with meat and rice or buckwheat are holubtsi. The word holubtsi literally means "little pigeons." A meatless version of holubtsi is a traditional Christmas Eve dish.

Several pastries start with the word "pyr" which means "banquet," perhaps indicating that these originated as banquet foods. Made from yeas-raised dough or a short puff pastry, they’re distinguished from one another primarily by their size.

Ø Fill in the missing words.

Holubtsi (Cabbage Rolls)

a)...... cabbage. Place a large cabbage head in deep pot of (b)...... water. Let stand until leaves are (c)..... soft. (d)....... from water, (e)...... leaves from the head. Return head to boiling water if inside leaves require softening. Pare down hard centre rib on each leaf.

(f)...... salt and rice to the boiling water. Let stand until rice (g)..... all water.

In a large (h)......., saute one medium onion in bacon drippings until tender. (i)....... this with rice (1 cup) and 250 g of (j)....... meat, and (k)....... one egg, garlic, salt and pepper.

Place a heaping tablespoon of the meat mixture onto a cabbage (l)...... Arrange rolls in layers in a (m)....... (n)....... each layer with salt and pepper. (o)..... tomato juice over rolls. Cover with two or three large cabbage leaves.

Cover tightly. Bake (p)... 180^o C for 1,5 hour.

Serve (q)...... with (r)......, or tomato (s)......

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