#Ukrainian Cuisine

A 1984 cookbook offers a recipe for hearty pork with prunes and a sauce made from fried stale bread, created by S. Shalimov and A. Shadura.

Traditional Ukrainian dishes like shpundra, gartna kasha, and dushenina served for centuries as a natural energy source and salvation from autumn blues.

Styler (RBC-Ukraine) shares a recipe for fluffy homemade garlic pampushki to serve with borscht: yeast dough, shaping, and a garlic sauce. We break down the steps and the discrepancy in cooking time.

A Ukrainian food blog shared a step-by-step recipe for a homemade "sweet chili" sauce made from bell and hot peppers with garlic. From readily available ingredients, about 2.2 liters of a universal dressing for meat and potatoes for winter is obtained.

Styler (RBC-Ukraine) shared a recipe for kefir croissants with a cherry filling: a simple dough made from five ingredients, shaped from triangles, and baked at 180 degrees for 20–25 minutes. A tip from cook Klopotenko — thicken juicy cherries with starch.

Chef Andriy Matsiuta stated that the world should be introduced to Ukrainian gastronomy through the classics — borscht, salo, and garlic — rather than through radical experiments. In his words, "borscht must remain borscht," and innovation should be created in new dishes.

Chef Andriy Masiuta named salt one of the most underrated Ukrainian products with potential for world-class haute cuisine and announced his own “Bread-Salt” project.

Ukrainian chefs reveal the secrets of stewed cabbage: how to avoid bitterness, excess acidity, and a watery texture. We've gathered proven tips from Yevhen Klopotenko and other experts.

Styler has reminded readers of Taras Shevchenko's favorite dish — borscht with dried crucian carp, traditional to the Cherkasy region. We publish a step-by-step recipe for a fast-day yet nutritious soup with a smoked-fish aroma.

Recipe for Zhytomyr-style stew from a 1984 book: for 500 g of pork — a kilogram of potatoes, dried mushrooms and mushroom broth. We break down the dish's history, step-by-step preparation, and storage rules for the finished stew.

For Ukraine's Independence Day, the editorial team has compiled ten dishes of the national cuisine — from borscht, inscribed on the UNESCO list, to cherry vareniki, Carpathian banosh, and Galician syrnik.

Food blogger Emilia Yevtushenko shared a recipe for the vegetable salad "Summer in a Jar" made of cabbage, peppers, and carrots. The salad is simple to prepare, requires sterilization, and is ideal for the winter table.

🇺🇦 Forgotten Flavors of Ukraine: Five Traditional Dishes Worth Bringing Back to the Table 🍲 Krucheniki, kulish, kapusnyak, kletsky, and shulyky — dishes that will surprise with their taste and simplicity. Find out how they can become part of your menu! #UkrainianCuisine #TraditionalDishes #Gastronomy

🍽️ Restaurateur Max Hramov revealed his favorite dishes: buckwheat with cutlets and fried potatoes! 🇺🇦 He named Ukrainian cuisine the most delicious in the world and told about strange tastings — from rotten eggs in China to Indian curry. Who are his ideal guests? And who does he definitely not want to see in the restaurant? Read the full blitz interview! #gastronomy #restaurants #MaxHramov #UkrainianCuisine

🥒 Zucchini Caviar 'Ketchup' — the new hit of winter preserves 2026! 🌶️ Recipe author — @ptashka_nadia from Instagram. The taste resembles ketchup thanks to sweet pepper and vegetable sauce. Thick, velvety, ideal for meat or bread. ⚠️ Attention: after adding vinegar, the caviar 'jumps' actively — be careful! #zucchini #recipe #canning #cooking #trends2026

Reviving a legend of Soviet cuisine: a recipe for stuffed zucchini from a 1984 book! 🍆📖 Juicy vegetables, a hearty filling, and the secret to choosing the perfect zucchini — everything you need for the perfect dinner.