Food

Ukrainian food is famous all around the world. These dishes were born in earlier ages but still popular now.

**Borsch**

Borscht (ukr. борщ (borsch) is a sour soup common in Eastern Europe and Northern Asia. It is one of the most famous dishes of Ukrainian cuisine, made with beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht and cabbage borscht.

Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed. With time, it evolved into a diverse array of tart soups, among which the beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes and tomatoes. Depending on the recipe, borscht may include meat or fish, or be vegetarian; it may be served either hot or cold. It is often served with sour cream, hard-boiled eggs, potatoes or pampushky.

**Pampushky**

Pampushky (pampuh)(ukr. Пампушка (Pampushka))—

Are small and soft Ukrainian traditional buns. They are made of yeast dough from wheat, rye or buckwheat flour. Traditionally they are baked but rarely may also be fried. Savoury pampushky have no filling. They are usually seasoned with garlic sauce and often served as a side dish with red borscht or yushka. There are also sweet pampushky that may be filled with fruits, berries, varenye, povydlo or poppy seeds, and topped with powdered sugar. They were usually made on holidays (most often – Christmas), on Sundays and sometimes on funeral diner and rye pampushka’s could be cooked every day.

According to William Pokhlyobkin, the technology of making pampushky points to German cuisine, and these buns were possibly created by German colonists in Ukraine. They spread through the country in the second half of the 19th century and later reached the "status" of a Ukrainian traditional dish.

**Uzwar**

Uzwar(vzvar) – sweet Ukrainian drink, compote from dried fruits that was usually cooked on the eve of church holidays – Christmas and Baptism as ritual dish. It can be boiled or infused.

Uzvar is the most popular Ukrainian sweet dish. It is usually made out of apples, pears, cherries, raisins and sometimes from fresh berries and fruits. The main point of making uzvar from dried fruits is to keep the order of fruits that you need to put because each of fruit has its own term of cooking. For example, first you need to put apples and pears and only after they are cooked add plumps, cherries, raisins and so on. After this you need to add honey to soft fruits, and brings to boiling. At the end drink is put in the cold place for 5-6 hours.

When you are cooking uzvar from fresh berries and plumps you need to sort them and add sugar with hot water to boil it for 40-50 min.

**Dumplings**

Dumplings (ukr. Галушки́(Halušky) – Ukrainian national dish that represents boiled dough. Usually served on its own (with butter or sour cream) or cook soup with dumplings. Less often with meat. In Halychyna you can find another type of dumplings – paliyshku. This is the same dumplings but with boiled potatoes, sometimes also with homemade cheese. There are different ways how to make dumplings: from flour (wheat or buckwheat), semolina, mix of flour and potatoes also with homemade cheese, water, salt, sugar and eggs. Dough for dumplings is rolled up in 1.5cm in height and cut into squares. Formed dumplings are put in boiling water (broth or milk) and cook until they start floating. Then dumplings are put into the bowl, and drizzled with hot butter (bacon, fried onions and so on).

Dumplings can also be added to borsch.

There is also another type of dumplings that is called ‘Lazy dumplings’. Their dough is made with cottage cheese. Usually served with sweet toppings (butter with sugar, condensed milk, etc.)

**Deryny**

Deryny (bel. дранікі(draninki) ukr. деруни(deryni)) – potato pancakes, the Belarusian dish whose origin is in Ukraine. The deryny is made of shredded potatoes with onions, garlic and eggs. this dough is mixed and fried on the pan with pig’s fat or oil. Deryny traditionally served hot with sour cream, butter or bacon. The first mentioning of deryny was in 1830(from Yan Shytler) and that it was created under the German kitchen influence.

**Sources:**

https://uk.wikipedia.org/wiki/%D0%A3%D0%B7%D0%B2%D0%B0%D1%80

https://ru.wikipedia.org/wiki/Взвар

http://wp.wiki-wiki.ru/wp/index.php/%D0%94%D1%80%D0%B0%D0%BD%D0%B8%D0%BA%D0%B8

https://ru.wikipedia.org/wiki/%D0%9A%D0%B0%D1%80%D1%82%D0%BE%D1%84%D0%B5%D0%BB%D1%8C%D0%BD%D1%8B%D0%B5\_%D0%BE%D0%BB%D0%B0%D0%B4%D1%8C%D0%B8

https://uk.wikipedia.org/wiki/%D0%94%D0%B5%D1%80%D1%83%D0%BD%D0%B8

https://ru.wikipedia.org/wiki/%D0%93%D0%B0%D0%BB%D1%83%D1%88%D0%BA%D0%B8

https://uk.wikipedia.org/wiki/%D0%93%D0%B0%D0%BB%D1%83%D1%88%D0%BA%D0%B8

https://uk.wikipedia.org/wiki/%D0%9F%D0%B0%D0%BC%D0%BF%D1%83%D1%88%D0%BA%D0%B0

https://ru.wikipedia.org/w/index.php?title=%D0%9F%D0%B0%D0%BC%D0%BF%D1%83%D1%88%D0%BA%D0%B0&stable=0&redirect=no

https://ru.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%89

https://en.wikipedia.org/wiki/Borscht