5 tastiest Ukrainian dishes with short recipes

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The tastiest and easiest Ukrainian dishes (video recipes)
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23:00, 11.03.2023

Collected 5 of the tastiest Ukrainian dishes with their recipes.



Borscht is a hearty beetroot soup that is a staple in Ukrainian cooking

Ingredients:

  • 4 medium beetroots
  • 2 large potatoes
  • 2 carrots
  • 1 onion
  • 1/2 head of cabbage
  • 3 garlic cloves
  • 4 cups vegetable or beef stock
  • 2 tbsp tomato paste
  • 1 bay leaf
  • 1 tsp dried dill
  • 1 tbsp red wine vinegar
  • 1/4 cup sour cream

Instructions:

Peel and chop the beetroot, potatoes, carrots and onion into small pieces.

Shred the cabbage.

Heat a large saucepan over medium-high heat and add the chopped vegetables and garlic.

Cook for 5-7 minutes or until the vegetables have softened.

Add the stock, tomato paste, bay leaf and dried dill to the pot.

Bring the soup to the boil, then reduce the heat to low and simmer for 30-45 minutes.

Add the red wine vinegar and season with salt and pepper.

Serve with a dollop of sour cream on top.

Dumplings - usually filled with mashed potatoes and cheese.

Ingredients:

  • 2 cups flour
  • 1/2 tsp. salt
  • 1 egg
  • 1/2 cup warm water
  • 2 cups mashed potatoes
  • 1/2 cup shredded cheese
  • Salt and pepper to taste

Instructions:

In a mixing bowl, combine the flour and salt.

Add the egg and warm water to the bowl and mix until a dough forms.

Knead the dough for a few minutes, then cover and leave to rise for 30 minutes.

Mix the mashed potatoes, shredded cheese, salt and pepper in a separate bowl.

Roll out the dough on a floured surface and cut into rounds.

Put a spoonful of the potato and cheese mixture in the centre of each circle and fold the dough to form a crescent shape.

Pinch the edges of the dough together to seal the dumplings.

Bring a pan of salted water to the boil and add the dumplings.

Cook for 3 to 4 minutes or until the dumplings float to the surface.

Serve with melted butter and sour cream.

Stuffed cabbage rolls - with meat and rice filling

Ingredients:

  • 1 head of cabbage
  • 1 pound ground beef
  • 1 cup cooked rice
  • 1 onion, diced
  • 2 garlic cloves, chop
  • 1 can of tomato sauce
  • 1 cup beef stock
  • Salt and pepper to taste

Instructions:

Preheat the oven to 375°F.

Bring a large pot of salted water to the boil.

Remove the core from the cabbage heads and carefully remove the leaves.

Blanch the cabbage leaves in the boiling water for 2-3 minutes or until soft.

In a mixing bowl, combine the minced beef, cooked rice, diced onion, chopped garlic, salt and pepper.

Put a spoonful of the meat mixture in the centre of each cabbage leaf and roll up tightly.

Place the cabbage rolls in a baking dish.

Mix the tomato sauce and beef stock in a separate bowl.

Pour the tomato sauce mixture over the cabbage rolls.

Cover the dish with foil and bake for 45-60 minutes or until the cabbage rolls are cooked through and the sauce is bubbling.

Pampushki is a type of Ukrainian garlic bread often served with borscht

Ingredients:

  • 1 pound wholemeal flour
  • 2 tbsp sugar
  • 1 tbsp. active dry yeast
  • 1 tsp. salt
  • 1 cup warm milk
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 garlic clove, minced
  • 1/2 cup chopped fresh parsley
  • Salt and pepper to taste

Instructions:

In a mixing bowl, combine the flour, sugar, yeast and salt.

Add the warm milk, vegetable oil and eggs to the bowl and mix until a dough forms.

Knead the dough for 5-10 minutes, then cover and leave to rise for 1 hour.

Preheat the oven to 375°F.

Roll the dough into small balls and place them on a baking sheet.

Bake for 15-20 minutes or until the pampuppies are golden brown.

Mix the chopped garlic, chopped parsley, salt and pepper in a separate bowl.

Brush the pampouches with the garlic-parsley mixture and serve warm.

Deruny - Ukrainian potato pancakes that are crispy on the outside and soft on the inside

Ingredients:

  • 2 pound potatoes
  • 1 grated onion
  • 2 eggs
  • 1/4 cup flour
  • Salt and pepper to taste
  • Oil for frying

Instructions:

Peel and grate the potatoes on a grater.

Place the grated potatoes in gauze and squeeze out as much liquid as possible.

In a mixing bowl, combine the grated potatoes, grated onion, eggs, flour, salt and pepper.

Heat a large frying pan over a medium-high heat and add enough vegetable oil to cover the bottom of the pan.

Spoon the potato mixture into the hot oil and flatten with a spatula.

Fry the fritters for 2-3 minutes on each side or until golden brown and crispy.

Serve with soured cream and chopped green onions.

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Maria Grynevych

Maria Grynevych, project manager, journalist, co-author of Guidebook Sacred Mountains of the Dnieper Region, Lecture Course: Cult Topography of the Middle Dnieper Region.