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Ukrainian cuisine is very much a part of the population's culture, lifestyle and customs. Well-known for its great diversity and amazing flavours, Ukrainian cuisine has had a number of influences including Russian, Polish, German and Turkish. Popular ingredients in the cuisine of Ukraine are meat, mushrooms, vegetables, berries, fruit and herbs. As Ukrainians are extremely hospitable their meals are served in very generous quantities. Some of the best Ukrainian cuisine is actually very simple. Many ingredients are used in what many would consider unusual combinations, creating a unique and sumptuous dish. Dishes often contain pickled vegetables when these are not in season and certain dishes can only be made when ingredients are available. Pastries and cakes are popular, but not very sweet. Below we provide you with a list of uniquely Ukrainian cuisine along with a description.
Ukrainian national cuisine - Salo (pork’s fat)
One of the most popular dishes of Ukrainian cuisine (salo). Smoked bacon fat with garlic bread.
Salo in Ukraine is more than just a national dish. The Ukrainians joke that the entire philosophy and state system of the country are based on this product. If the candidate for presidency announces publicly that he is a vegetarian, then he risks not only to lose the election, but also to end his political career. In Ukraine he simply wont’ be understood.
 Salo for most Western Europeans, crazy about fat diets, is equivalent to a dose of cyanide. Because in fact this product consists of pure fat. However, any Ukrainian will tell you that salo has many useful properties. It is even given to the babies, as subsidiary means for the dentition.
Salo is made from lard, or rather the fat layer. Traditional Ukrainian salo is medium salted, strong, with the addition of caraway and garlic. However, there are many options for salting and adding spices: with paprika, sesame, Bulgarian pepper, hot pepper.
Salo is spread not only in Ukraine but also in Belarus and Russia. However, the sympathy, which Ukrainians feel for salo, and the way of cooking it makes Ukrainian salo not just a meal. Salo, along with the flag and the coat of arms, is the symbol of Ukraine.
While salo is enjoyed in other parts of Eastern Europe, Ukraine is perhaps most famous for salo. Salo is smoked, salted fat or lard that may also be flavored with spices. While its popularity may have grown out of lean years when meat was expensive or unavailable, salo is still eaten today.
When chocolate bars «Snickers» and «Mars» had just emerged in Ukraine, Ukrainians for a lark started to produce an analog of the popular sweets. The sweet was called «Salo with chocolate». In Ukrainian folklore salo is one of the main characters of anecdotes and jokes.
varenyky
 A taste of varenyky or pierogi is a must on any trip to the Ukraine. These dumplings come with a range of fillings, including potato, potato and cheddar cheese, potato and mushroom, cottage cheese, blueberries or cherries. Varenyky is a staple dish of the Slavic countries and many nationalities have variations of dumplings as part of their national cuisine, including the Italian ravioli, Polish pierogi, Russian pilmeni, Jewish kreplach or Chinese dumplings. Varenyky is also a traditional Ukrainian Christmas food served at their Christmas Eve Holy Supper. Varenyky dumplings are boiled and are very often served with onions and sour cream. Varenyky cooking lessons is one of our Ukraine river cruise on-board activities and the chef makes it look really easy. First impression, the dish looks a bit bland, but on tasting it, I must admit that they are really tasty. Below is a recipe for potato and mushroom varenyky which is quite easy to make. INGREDIENTS
Dough: Mix 4 cups flour with 2 tsp. salt. Add 2 eggs and 1 1/3 cup of cool water. Knead lightly and cover with a kitchen towel. Place aside. Fillings: Potato Mash 8 large cooked potatoes. Add 2 large chopped onions, which have been sauteed in butter or vegetable oil. Season with pepper and salt. Sauerkraut Rinse off 3 lbs. of sauerkraut with hot water to remove the salt. rinse with cold water and squeeze till dry. Chop very fine. Sautee 2 large onions in butter or vegetable oil and add the sauerkraut. Sautee in a covered pan for 10 minutes. Season to taste. Let cool. Mushroom 1 finely chopped small mild onion 2 to 3 tbs. butter 2 cups chopped cooked mushrooms 2 egg yokes salt and pepper to taste Cook the onion along with the butter until it is opaque and tender. Add in the mushrooms and cook together for about 10 minutes. Season to taste with salt and pepper. Remove from the stove and beat in the egg yolks. Cool the mixture thoroughly before filling the varenyky. Chopped dill may also be added for some extra flavor if desired. Meat 2 cups ground meat 1 tbs. grated onion 2 tbs. butter salt and pepper to taste brown mushroom gravy or cream sauce 1 beaten egg yoke Cooking the Varenyky: 1) Boil a large pot of water and drop them in a few at a time. 2) Boil rapidly for about 4 minutes. (they should have risen to the top). 3) Place them into a colander and rinse with hot water and drain 4) Place onto a plate and coat with either melted butter, sautéed onions with bacon, or a dollop of sour cream on the side.
Do you know what is the main difference between varenyky and pelmeni (dumplings)? Very simple! There is already cooked meat in uncooked varenyky and raw meat in uncooked pel'meni. :)
Deruny
Deruny – potato fritters served with sour cream or cottage cheese. Delicious dish of potatoes, referring to the Ukrainian cuisine.  Ingredients:
• 1 Large onion, grated • 6 Potatoes peeled and grated • 2 Tablespoon flour • 2 Eggs • 2 Teaspoon salt • 3/4 Teaspoon black pepper • 1 Pint sour cream • 1/2 Pint cream Directions: • In a large mixing bowl use a mixer to puree the ingredients except the sour cream & cream. • You may do this in a blender as well or a food processor. • Heat oil in a skillet and when hot drop large spoonsful of the mixture. • Cook until browned on one side. • Turn and repeat. • When done, remove, drain, and place in a warm oven. • Mix the sour cream & cream together. • Serve warm with a large dollop of the cream mixture. • Deruny will store well in the refrigerator for 2-3 days. ENJOY YOUR MEAL! ;)
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