Soups are very popular in Ukraine. And you can find a lot of them in Ukrainian cuisine. The most popular of them are yushka, sherba (fish soup), chicken broth, noodle soup, pea soup, mushroom soup

Soups are very popular in Ukraine. And you can find a lot of them in Ukrainian cuisine. The most popular of them are yushka, sherba (fish soup), chicken broth, noodle soup, pea soup, mushroom soup and milk soup. All of them are very tasty.

Ukrainians cook meat in different ways. You will be able to try here cutlets, boiled meat, meat dumplings, fried and roasted meat. People usually have meat as the second course or as main course. As garnish or as a side dish they usually have fried, boiled or mashed potatoes, vegetables cooked in different ways or salads.

There are a lot of dishes cooked from flour. In Ukraine you can try varenyks, pancakes, halushkas and different kinds of pies.

Among traditional drinks you will find kvas, uzvar, stewed fruit, juice, sour milk. Sure, tea, coffee and cocoa are also very popular here nowadays.

Traditionally Ukrainian alcoholic drinks are not very strong. They are good wines, honey drinks and beer. Stronger drinks, like horilka, traditionally had herbs and were used in small doses to warm the body but not to make the person drunk.

Ukrainian borsch. Traditional recipe.

One of the most famous dishes from Ukrainian cuisine is Ukrainian Borsch. Its unique taste made it popular all over the world. There are many types and ways of cooking of borsch. In various regions of Ukraine it is cooked in different ways; even each housewife has her own recipe of this tasty dish. But there are some general recipes of cooking traditional Ukrainian Borsch. And we will describe it below.

Ingredients:

For3 literof water:

Soup bones with meat (pork, beef or chicken), 0,5 kg.

Beet 2 pieces(approx.200 g.)

2 carrots.(approx.200 g.)

Potatoes 4 pieces. medium

Onion 1 piece.

Cabbage200 g.

Sweet pepper 1 piece.

1-2 cloves of garlic

Tomato paste 2 tablespoons.

2 tablespoons of vegetable oil.

Greens of parsley, dill.

As you wish-the roots of parsley, celery

Salt, sugar-to taste.

The way to cook:

For cooking Ukrainian Borsch take bones with meat, wash them and put them into the cold water, bring to boil and remove the foam. Cook the broth for about an hour (until meat is cooked).

Clean all the vegetables.

Carrots and beet cut into thin stripes and put into the broth. Cut potatoes into pieces of 1.5-2 cm. and put them into the pot in 15-20 minutes after the beet.

Cut onion into small cubes, put into a pan with warmed oil and fry until golden brown, add the tomato paste and warm it up a couple of minutes.

Cut cabbage and sweet pepper into stripes and put them into the broth. Then put 2 tablespoons of tomato paste. Boil everything till vegetables are ready. At the end add some salt. Cut parsley or dill and put it into the borsch before turning off the gas.

After the end of cooking you should infuse your borsch. To accelerate this process, put the pot with closed lid on slow fire and bring to a boil again. After this procedure the borscht is even tastier!

Borsch is served with sour cream and garlic. Borsch is very tasty with pampushkas and garlic sauce; it is also very tasty to eat it with black bread and garlic. Bon appetite!

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