Travel Reference
In-Depth Information
The Ukrainian Table
Ukrainians admit theirs is a cuisine of comfort - full of hearty, mild dishes
designed for fierce winters - rather than one of gastronomic zing. And yet,
while it has suffered from negative stereotypes of Soviet-style cabbage slop
and pernicious pickles, Ukrainian cooking isn't bad these days. In recent
years chefs have rediscovered the wholesome appeal of the national
cuisine.
Plenty of Ukrainian-themed restaurants offer the chance to sample
varenyky
(stuffed,
ravioli-like dumplings), elaborately stuffed fish dishes or red-caviar pancakes, washed
down with chilled vodka or freshly pressed cranberry juice. Successive invaders and im-
migrants have also left their mark on a menu heavily reliant on local produce. So while
Ukrainians love the carp, pike-perch and salmon found in their rivers, the pork and game
roaming their lands, and the wheat and barley from their fields, they're also familiar with
Siberian
pelmeny
(filled pasta-like ravioli) and Jewish-style dishes.
FAT OF THE LAND
Eating raw pig fat ( saloin Ukrainian; ) is a centuries-old tradition that runs deep and
thick, quite literally, in the Ukrainian blood. Songs and poems are even dedicated to
this product, which long provided a cheaper and more preservable alternative to
meat. Some Ukrainian doctors even recommend 30g each morning for a long and
healthy life! You'll find it on most menus flavoured with garlic and salt and occasion-
ally smoked, and occasionally you'll even alight on the 'Ukrainian Snickers bar' -
saloin chocolate. Never suggest to a Ukrainian that eating salocould be unhealthy.
Staples & Specialities
Many of the country's specialities stem from down-to-earth peasant dishes based on grains
and staple vegetables like potatoes, cabbage, beets or mushrooms, seasoned with garlic
and dill.
ยป
Borshch
Locals would have you know that
borshch
is Ukrainian - not Russian, not Pol-
ish, but Ukrainian - and there's nothing better than a steaming bowlful in winter. A typical
version of the national soup is made with beetroot, pork fat and herbs, but there's also an
aromatic 'green' variety, based on sorrel. There sometimes seem to be as many recipes for
borshch
as there are Ukrainian cooks but all add a dollop of sour cream before serving.
