top of page
in the process
FOOD, DRINKS AND RESTAURANTS:
 Ryazhanka. It is a variety of yogurt which is made from baked milk by lactic acid fermentation using Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus bacteria cultures. |  Zelenyj borsch. Sorrel soup usually includes further ingredients such as egg yolks or whole eggs (hard boiled or scrambled), potatoes, carrots, parsley root, and rice. |  Kovbasa. |
|---|---|---|
 Babka a Ukrainian sweet, leavened bread made with a rich dough (often containing raisins), which is made for Easter Sunday to celebrate the rising of Christ |  Bubliks are usually eaten as is, but it is not uncommon to dip them into a beverage, a practice that came from eating sushki and baranki, which were very similar in taste, but rather dry and hard and not easily palatable unless moisturized. |  Pyrih. The filling for pirogi may be sweet and contain quark or cottage cheese, fruits like apples, plums or various berries, as well as honey, nuts or poppy seeds. |
 Holubtsi or Cabbage Roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. |  Chicken Kiev is a popular entree of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then coated with eggs and breadcrumbs, and either fried or baked.[ |  Zhele. |
 Nalyvka is a homemade wine made from cherries, raspberries, gooseberries, bilberries, blackberries, plums, blackthorns and other berries. |  Uzvar is a kompot prepared from several kinds of dried fruits (original recipe features apples, pears and prunes) and sometimes berries sweetened with honey or sugar. |  Ukrainian borscht is a vegetable soup made out of beets, cabbage, potatoes, tomatoes, carrots, onions, garlic, dill.There are about 30 varieties of Ukrainian borscht.[2] It may include meat or fish. |
 Varenyky are boiled or sometimes steamed. The name varenyk means literally "a boiled thing". The word is cognate with the adjective "boiled" |  City holiday of Pampushka. |
bottom of page