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         In his novel "The Cossacks," Tolstoy wrote: "I love nature as it embraces me from all sides, stretching out endlessly into the distance... Countless insects hum and whirl around me, calves crawl forward, bumping into each other, and everywhere birds sing loudly and melodiously." For urban dwellers surrounded by car exhaust, Tolstoy's words bring a breath of freshness, romance, and freedom, seemingly possessing the power to sweep away the world's turbidity. This kind of nature exists on the vast plains of Eastern Europe, a land called Ukraine.

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       Ukraine is located in eastern Europe, bordering Russia to the east, the Black Sea to the south, Belarus to the north, and Poland, Slovakia, Hungary, Romania, and other countries to the west. Its strategic location has made it a battleground for military strategists since ancient times, and it has suffered greatly from war.

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      Ukraine boasts a vibrant culture, with international acclaim for its oil painting, ballet, dance, and music. The author of the masterpiece "How the Steel Was Tempered," Ostrovsky, who influenced generations of people, was Ukrainian.

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       Ukrainians share similar dietary habits with Eastern European countries like Russia, Belarus, Poland, and the Czech Republic. Wheat and rice are staple foods, and they enjoy bread, gnocchi, pancakes, pork, salted fish, and grilled, pan-fried, deep-fried, and pickled foods. They tend to favor sweet and sour flavors and are adaptable to greasy and slightly spicy foods. Potatoes, cabbage, onions, carrots, pickles, cheese, dairy products, milk, and sour cream are the main staples of their diet year-round.

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        Breakfast in Ukraine is generally simple, with the most common consisting of an omelet, bread, ham, porridge, and tea. Porridge comes in many varieties, including buckwheat, rice, corn, and oatmeal. Many families also enjoy scrambled eggs, cottage cheese pancakes, and pancakes. Pancakes are a traditional Ukrainian food, available in both sweet and savory varieties. Ukrainians also enjoy tea, often with sugar.

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       Lunch is relatively simple in many countries, and Ukrainians are no exception. Working hours generally run from 9:00 AM to 6:00 PM, with lunchtime between 1:00 PM and 2:00 PM. For office workers, meals are relatively simple, often eaten at fast food restaurants. Lunch typically consists of two dishes: a soup with potatoes, vegetables, and sliced ​​meat or fish; and fish or meat. Ukrainians typically eat the fish or meat with side dishes. Noodles and other dishes are also served.

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       Ukrainians typically have a more extensive dinner, usually consisting of three courses. The first course is a variety of soups, such as potato soup, meat soup, or borscht. The second course is fish, meat, or egg dishes, such as steak, meatloaf, or fried fish. The third course is usually a dessert or a drink. The first course is usually accompanied by a staple food, such as bread.

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       Meat is very cheap in Ukraine, primarily pork, but also beef, chicken, and duck. Locals rarely eat lamb, and few eat animal offal or feet like pig's or chicken's feet. When the weather is nice, Ukrainian families often barbecue in their yards or outdoors.

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Here are some common Ukrainian delicacies.

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1. Salo

      Every nation has its own favorite national treasure food - the United States has Coca-Cola, Germany has sausages, Japan has sushi, and Ukraine has salo. The preparation method is not complicated. The main ingredient is the fat from the back of a pig, which is marinated with salt, sesame, chili, pepper, garlic and other seasonings. Simply put, salo is fatty pork that has been turned into ham.

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       The most authentic way to enjoy salo is with borscht, pickled cucumbers, onions, garlic, and, of course, vodka. The correct way to enjoy it is simple: first pour a glass of vodka, then take a slice of salo and place it on a piece of black bread. If you like, you can add some green onions, pepper, or something else. Before eating, first ask for the fragrant black bread (if it smells bad, it means you've been drinking too much), then take the glass of vodka and drain it, then swallow the salo and black bread.

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       Salo is not only popular in Ukraine, but also in Eastern European countries like Russia and Bulgaria. Because of its high heat, it's also very popular in the colder regions of Northern Europe. But for Ukrainians, salo is different in Ukraine than it is in other countries. With a thousand-year history, salo holds a special place in the hearts of Ukrainians.

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       Ukrainian borscht, also known as red cabbage soup or sober soup, is a thick vegetable soup originating in Ukraine. It can be enjoyed hot or cold. Borscht is typically made with beets as its main ingredient, often with potatoes, carrots, spinach, beef chunks, and cream, resulting in a purple-red color.

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      This delicacy flowed into the Shanghai Concession along with the White Russian refugees in the early 20th century. Because beetroot is not suitable for growing in Shanghai's climate and Shanghai people are not used to the sour taste of borscht, they replaced beetroot with cabbage and used tomato sauce to adjust the soup color and increase the sweetness .

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       Ukrainian borscht is often served with local pickled meat for a richer flavor. It's also best enjoyed with coriander and high-concentration sour cream, served with authentic black bread.

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Material:

1 beef leg

1 beet

1 potato

1 carrot

1 onion

1 cabbage

appropriate amount of oil

1 handful of green onions

A little fennel

salt to taste

Tomato sauce as needed

A little sugar

A pinch of black pepper

practice:

1. Take a good beef leg, remove the beef from the leg, cut into pieces, put it into the pot and blanch it, remove the blood foam and impurities, and simmer it over low heat.

2. Wash and cut beets, potatoes, carrots, onions and cabbage and set aside

3. Heat oil in a wok, add potatoes, carrots, and cabbage, stir-fry, and then pour into the wok and cook with the beef.

4. Heat oil in a wok and fry beets. Add tomato sauce and stir-fry after they are cooked. Take some soup from the beef pot and add it to the wok and continue to stir-fry. Pour it into the beef pot.

5. Add shallot and fennel to the soup, sprinkle with appropriate amount of salt, sugar and black pepper, stir well and serve.

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3. Festive Bread Babka & Paska

        Ukraine, home to nearly three-quarters of the world's black soil , is known as the "bread basket of Europe." Its abundant resources have fostered a diverse cuisine, further enriched by its history under Polish and Russian rule, which brought distinct culinary cultures. In Ukraine, bread is a fixture of everyday life, from weddings and funerals to even special breads reserved for festivals and special occasions.

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       Korovai is a fluffy bread that is usually baked at weddings. The ancestors of the Ukrainian people believed that bread was a child from the fields and was impregnated by God. The bigger the korovai at the wedding, the better. They are made into shapes such as the sun and circle, symbolizing wealth and happiness.

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       Sourdough bread. Ukrainians bake bread from sourdough and different types of flour. Rye flour is used for daily life, while white wheat round bread called Palyanytsya is baked for holidays and special occasions.

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       Paska is a very famous bread from Ukraine, baked on Easter. The whole process of making Paska is a special ritual. The person making the dough must be in a good mood, the dough must rise in a completely quiet place, and the ingredients used to make the bread must be intact.

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4. Ukrainian dumplings (Varenyky)

      Dumplings, originally known as "bianshi," originated in Eastern Europe and Western Asia. They were made from wheat flour dough wrapped around a variety of fillings. So, just because dumplings are constantly being made and have a wide variety of variations doesn't mean they're unique. Similar varieties can be found from Kazakhstan to Poland. Ukrainian dumplings, by contrast, are more exotic, with a wide variety of fillings, both sweet and savory, and in any size. Standard fillings include various meats and cheeses, while more unusual options include pumpkin, olives, mashed potatoes, and even more surprising ones like strawberries and cherries. Ukrainians usually enjoy their dumplings with sour cream.

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       Vremlini are not only delicious but also a staple at state banquets. When George W. Bush visited Ukraine, he was treated to cherry-filled varenyli. Many restaurants in Ukraine sell varenyli, typically filled with cottage cheese, but many Ukrainians prefer to make them at home. Just like with people, enjoying handmade varenyli at a Ukrainian home signifies a strong bond.

5. Ukrainian Pork Jelly Holodetts

     One of the most favorite cold dishes of Ukrainians, a cold broth made from the essence of bones and cartilage, and one of the foods that foreign guests (except those from East and Southeast Asia) avoid the most, is holodets or aspic. In the past, this expensive dish could only be tasted when guests came to their home. A day or two before the dinner, the husband or wife had to rush to the market, choose the best fresh pork leg, wash and clean it at home, cook it for several hours (6-7 hours), and then freeze it in the cold Ukrainian air.

6. Potato Pancakes (Deruni)

         Ukrainian potato pancakes became popular in Polynesia in the late 18th century and subsequently spread throughout Ukraine. The first recipe for potato pancakes appeared in the cookbook "Shyttlera John" in 1830. They are simply cooked and served with sour cream or a broth containing onions, ham, garlic, cheese, beef, chicken, and mushrooms. This style of serving is common across Ukraine, with deruni being particularly popular in northern Ukraine. Most often, deruni is served with sour cream or baked yogurt. Alternatively, sautéed onions and mushrooms can be served with a side of sour cream and poured over the potato pancakes. In Ukraine, this is often a Sunday dish, served for breakfast or dinner.

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Material:

2 potatoes
, 1
onion, 1
egg, 1 tablespoon of flour,
some sunflower oil,
a pinch of black pepper

salt to taste

1 small bowl of sour cream

practice:

1. Peel the potatoes and rub them with a grater. Chop the onion into small slices and put them into a large bowl. If the potato mixture is a little thin, wring it out and pour out the water in the bowl.

2. Add eggs, flour, salt and black pepper and mix well

3. Add sunflower oil to a pan heated over medium heat.

4. Take a tablespoon of potato paste and spread it in the pot

Fry slowly until one side is golden brown, then turn over and fry until both sides are golden brown. Serve on a plate and pour sour cream on the potato pancakes.

       Chicken Kiev is a main dish that you will love forever once you try it. Strictly speaking, it is a traditional stuffed chicken that uses garlic, pickles, and various seasonings such as pepper. The chicken is fried and then grilled. The simple method and rich seasoning make it one of the most popular dishes among locals.

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       The recipe generally uses washed and flattened chicken breasts. A garlic sauce is prepared beforehand, then sprinkled with pepper and salt and marinated in the garlic sauce. The marinated chicken breasts are then rolled up with pickles and refrigerated to set. Afterwards, they are coated in flour and deep-fried. Once removed from the pan, they are placed directly in the oven. When serving, vegetables like broccoli and tomatoes are added to complete this delicious dish.

Material:

1 chicken breast

1 tablespoon garlic spread (Tips 1)

A pinch of black pepper

A little salt

2 tablespoons flour (or cornstarch)

1 egg

3 tablespoons bread flour

practice:

1. Place the chicken breast on plastic wrap and flatten it.

2. Sprinkle a little black pepper, salt and a spoonful of garlic sauce

3. Wrap the chicken in the center from all sides and roll it into a ball with plastic wrap. Place it in the freezer and chill for 30 minutes. (The chilling process is important to help the chicken firm up. If you skip the filling, the cream filling will likely leak out, so chilling is crucial.)

4. After 30 minutes, take the chicken breast out of the refrigerator and coat it with flour, egg liquid, or breadcrumbs as needed.

5. Put the coated chicken back into the freezer for 15 minutes

6. Heat the oil in a pan to about 180 degrees and deep-fry for 60 seconds

7. Turn over after 60 seconds and fry for another 60 seconds. Put it directly into the oven at 180 degrees Celsius for 12 minutes

8. After baking, place it on a plate and add your favorite side dishes. The aroma will overflow when you cut it open.

8. Olivier Potato Salad

       Ukrainian salads are traditionally made with simple ingredients that are readily available. Farmers in this region enjoy salads made with fresh or salty cucumbers and pickled cabbage with onions and oil. Olivier potato salad is a popular salad with more toppings and is the king of any Ukrainian feast, such as a New Year's party, wedding, or birthday.

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Material:

2 potatoes

1 carrot

2 eggs

1 small bowl of peas

1 handful of white onion

4 pickled cucumbers

1 chicken breast

Mayonnaise as needed

salt to taste

Black pepper to taste

practice:

1. Wash the potatoes and steam them together with the eggs.

3. Wash the chicken breast and cut it into small pieces. Add a little white wine or lemon juice to mix well to remove the fishy smell.

4. Boil a pot of water, add peas and carrots, cook until done, add the vegetables and boil again for about 2 minutes.

5. Take out the vegetables, put in the chicken, turn off the heat immediately, stir, and take out the chicken immediately when it changes color to prevent the chicken from being too old and affecting the taste.

6. Peel and dice the steamed potatoes and put them into the salad bowl

7. Add other ingredients together, potatoes, onions, carrots, peas, eggs, chicken, pickles, and then add mayonnaise, appropriate amount of salt and black pepper and mix well.

9. Vegetarian Caviar

       Ukrainians call this "Игра," which translates to "vegetarian caviar." The aroma of eggplant, the sourness of tomato, the aroma of garlic, and the wonderful texture of eggplant seeds, chilled to about 5-6 degrees Celsius, makes for a delicious appetizer. While the flavor doesn't quite match that of caviar, it's a truly delicious appetizer.

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10. Cherry Pie

       Most Ukrainian pies have fillings, just like the fruit version of leek dumplings. If you like cherries, you can try cherry pie. The crust is fried crispy in oil. The local area is rich in high-quality sunflower oil, which has a high smoke point and is very healthy for frying.

11. Nalysnyky Pancakes

       Thin pancakes called Nalesniki are a popular dish on Shrovetide. These pancakes have a variety of fillings, from sweet cottage cheese or canned berries to fried mushrooms or bryndza cheese. Traditionally, Ukrainians make nalesniki with wheat, buckwheat, or cornmeal. They are eaten after the main course and before dessert.

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 Almost every region of

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       The crust of these blini differs from regular blini in taste and texture; it's more elastic, something ordinary pancakes aren't suited to. The filling is placed in the center, then folded into a rectangular or envelope shape. It's believed that classic blini were popular during the Kievan Rus' period. Over the centuries, blini fillings have been varied, including yeast, fresh milk and yogurt, lean meat, with or without eggs, poppy seeds, and more. Undoubtedly, blini have conquered the hearts and stomachs of Ukrainians.

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Sweet filling:

      Fruit, berries, jam, marmalade, honey, syrup, poppy seeds, powdered sugar, and various spices, from cinnamon to cardamom. Some of these ingredients are wrapped inside the pancakes and then eaten with an envelope or an appetizer straw. It's possible to create unique flavors based on personal taste, such as cinnamon, cloves, or cardamom.

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Savory fillings:

       Minced meat, cooked minced meat, minced fish, and chopped fish, any of which can be fried, boiled, dried, smoked, or cured. A variety of vegetables, from mushrooms to plain cabbage, cheese, and cottage cheese with herbs and spices are all good options for delicious fillings.

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      Pancakes can be prepared in advance and heated up as needed, making them perfect for breakfast or a light lunch. They're also perfect for lazy people who want to grab a quick snack. Besides the main filling, a sauce is often used. For example, Bechamel sauce is perfect for pancakes with meat, while Sabayon sauce is perfect for pancakes with berries. Chocolate or regular syrup are also great additions.

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12. Creamy Mussels and Chocolate Sauce Salmon

       The Ukrainian tourist city of Odessa is situated on the beautiful Black Sea. While the deep waters of the Black Sea offer no seafood, seafood cannot survive there. However, the shallower waters do, and mussels, sometimes called clams, are a local specialty. Creamed mussels, with their sweet creamy flavor infused into fresh mussels, are a must-try for seafood lovers. In Ukraine, salmon is given a new twist, with spices and chocolate sauce sprinkled on thin salmon sashimi, creating a unique delicacy.

13. Ukrainian alcoholic beverages

      Ukrainians enjoy black tea and coffee year-round. In the summer, kvass and draft beer are sold everywhere on the streets, and they are also the main drinks for Ukrainians to beat the heat. During festivals, men tend to drink vodka (40% alcohol), brandy, or homemade "Sama Mercury" with a concentration of over 80%, while women tend to drink wine, champagne, liqueur, and various other beverages. Of course, drinking beer and tearing dried salted fish on the grass along the Dnieper River is also a popular leisure activity for Ukrainians.

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       Kvass is a low-alcohol beverage popular in Russia, Ukraine and other Eastern European countries. It is made from fermented bread and is similar in color to beer but slightly red.

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Ukrainian dining etiquette

      Ukrainians are very particular about the use of tableware and also pay great attention to dining etiquette. When pouring tea, coffee, cocoa, or milk into glasses or teacups, they should not fill them too full. In addition, it is customary to use teacups with saucers when serving drinks to women, while teacups with metal coasters are often used when serving drinks to men.

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       When entertaining guests, Ukrainians serve a generous spread of dishes, often asking guests beforehand what they like and any taboos or requirements. Meals are also very formal, with people not moving around or gesticulating while eating. Chats are kept to a low voice, and loud conversations are avoided. Anyone who bangs their knife or fork on the dishes will be immediately stopped by the person next to them.

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      Ukraine is one of Europe's last secrets and one of the least visited travel destinations. It has rich folk traditions, exquisite medieval architecture, and the stunning Carpathian Mountains. It is a large, diverse, undiscovered and uncarved place.

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