Ukrainian culinary traditions are a rich and diverse tapestry of gastronomic delights that have been passed down through generations. From the hearty soups and stews of the Carpathian Mountains in Western Ukraine to the delectable stuffed crepes of the central regions, Ukrainian culinary traditions celebrate of both the land and the people who call it home. Ukraine’s fertile soil and favorable climate make it an ideal location for cultivating various crops, including wheat, rye, barley, buckwheat, potatoes, sunflowers, corn, vegetables, and fruit. These ingredients or products manufactured from them are the basis of many traditional Ukrainian dishes. With a diverse range of crops, Ukraine is also a significant contributor to the global food supply.

cooking Ukrainian borscht Matusyas kitchen
Borscht is an age-old Ukrainian culinary tradition

The origins of Ukrainian culinary traditions can be traced back to the time of the Tripillya civilization, which flourished on the territory of Ukraine from about 5500 to 2750 BCE. In the following centuries, Ukrainian culinary traditions continued to evolve, influenced by the country’s geography and cultural and historical events. As Ukraine awakens and delves deeper into its cultural roots, we joyfully rediscover the beautiful traditions of Ukrainian art, music, and gastronomy.

Ukrainian dishes are known for their hearty and flavorful ingredients, including meat, potatoes, cabbage and beets. Many traditional dishes are slow-cooked or baked, allowing the flavors to meld together and create a rich and satisfying meal. Ukrainian cuisine features a wide variety of fermented foods, including sauerkraut, pickles, and kvass. Salo, the beloved traditional Ukrainian food, is used in spreads and as an ingredient in other dishes. There are numerous variations of stews, salads, soups, salted and dried food, depending on the region of Ukraine. Ukrainian culinary traditions include a variety of sweet treats, such as fruit-filled varenyky (perogy), hand pies, honey cakes, and poppy seed rolls. Festive foods also play an important role in Ukrainian cuisine as they are prepared with specific traditional techniques and are a must for Christmas and Easter celebrations.

The most popular Ukrainian dishes are borscht, holubtsi (cabbage rolls), and varenyky (perogy), which have their roots in the ancient culinary traditions of the Tripillya people and the Kyivan Rus. They continue to be enjoyed by Ukrainians and food lovers worldwide. Other well-known dishes include nalysnyky (stuffed crepes), deruny (potato pancakes), bograch (Polonyna soup), kapusnyak (sauercraut soup), kholodets (meat jelly), to name a few.

Ukrainian Salo Matusyas kitchen
Crispy salo, seasoned with pepper and served on a slice of bread with garlic

Borscht: the Most Iconic Ukrainian Dish

Ukrainian Food Borscht
Borscht is a hearty and flavorful dish that will leave you craving for more

Borscht is the most iconic dish of the Ukrainian cuisine. It’s an incredible sour soup that is enjoyed throughout the country. Borscht is known for its deep red color, which comes from the beets. Combining beets with cabbage, potatoes, carrots, other vegetables, and meat gives borscht a rich, savory taste. Borscht was added to UNESCO’s List of Intangible Cultural Heritage and is considered part of Ukrainian culture and identity. The traditional recipe has survived centuries and has expanded into more than 70 variations. We describe how to prepare a Traditional Ukrainian Borscht With Beef, including step-by-step instructions, suggestions and more detailed information about this flavorful dish. Please be sure to check out our recipe! As an ancient dish, it is part of Ukrainian festive traditions too. Even now, borscht makes one of the 12 essential dishes served at the Christmas Eve Dinner. If you want to learn more about the origin of borscht, its ingredients and variations, please read our article Ukrainian Borscht – Part of the Ukrainian Identity.

Cabbage Rolls (Holubtsi): A Staple of Ukrainian Cuisine

Ukrainian Cabbage Rolls Holubtsi
Cabbage rolls (Holubtsi) are typically filled with meat and rice, and topped with a dollop of sour cream

Cabbage rolls (known as holubtsi) are another staple of Ukrainian cuisine, with each region putting its own unique spin on the dish. The origins of holubtsi are traced back to ancient times. Cabbage rolls are especially popular in Ukraine’s central and western regions and are often served at family gatherings and celebrations. Originally, the filling for Ukrainian holubtsi was a mixture of millet, buckwheat, corn, or rice with onion, as the meat was a delicacy, and most people could afford it only for holidays. Now, cabbage rolls are stuffed with ground meat (pork, beef, or chicken) and rice or buckwheat. Variations of holubtsi with mushrooms are also popular.

Cabbage rolls are simmered in a tomato-based sauce until tender and flavourful. In many regions of Ukraine, they also add sour cream to the sauce. The size of the cabbage rolls also depends on the area where they are cooked: in Central and Southern Ukraine, they make holubtsi from the whole cabbage leaf, while in Western Ukraine, they cut the leaf into several pieces and make holubtsi small. Ukrainian cabbage rolls are a hearty meal that will satisfy any taste and appetite. You will be able to find more information about this dish and several recipes on the page How to Make Cabbage Rolls (Ukrainian Holubtsi Recipe).

Nalysnyky: The Famous Ukrainian Stuffed Crepes

Ukrainian Nalysnyky with cottage cheese
Nalysnyky are Ukrainian crepes that are filled with creamy and sweet cottage cheese and poppy seeds

Nalysnyky (also known as stuffed crepes) are made with a thin layer of batter filled with various ingredients, such as cottage cheese, meat, fruit, or vegetables. In Slavic history, thin pancakes were cooked in the 9th century, and the name for the Ukrainian “mlyntsi” (crepes) has the same root as “mlyn” (a mill). The page How to Make Nalysnyky (Ukrainian Stuffed Crepes) will tell you more about the history of nalysnyky and will show you several recipes too. In Ukraine, the popularity of nalysnyky varies, with some regions preferring sweet fillings while others prefer savory ones. The stuffing is traditionally made by mixing the ingredients with eggs, which are then spread onto the crepes before they are rolled up in tubes. Nalysnyky can be served as a main dish and a fabulous dessert.

Ukrainian Hand Pies and Varenyky: Beloved Home and Street Food

hand pies with cherries
Delectable Ukrainian hand pies are filled with ripe cherries and baked to golden perfection

Hand pies (known as “pyrizhky”) are a popular Ukrainian food that can be filled with various ingredients, including fruit, cabbage, peas, cheese, and meat. Varenyky (or perogy) are a traditional dish made from boiled dough and filled with various ingredients. In ancient times they were made with millet and barley. The most common fillings include sauerkraut, mashed potatoes, meat, cottage cheese, and fruit, such as cherries, blueberries, and apples. Hand pies and varenyky are often sold at outdoor markets and festivals. Despite their popularity as street food, many Ukrainians still prefer to make their varenyky at home using traditional recipes and techniques passed down through generations. Varenyky are enjoyed year-round but especially at holidays and celebrations. They are also popular in other countries with Ukrainian communities, such as Canada and the United States.

In addition to these well-known dishes, there are many recipes for stews, soups, salads, and desserts, each featuring very distinct flavors and tastes.

Ukrainian Soups: Hearty, Traditional Comfort Food

Barley soup with mushrooms
This Ukrainian soup is packed with earthy mushrooms and tender grains of barley

Traditional Ukrainian soups are known for their hearty and comforting flavors, often made with simple, wholesome ingredients. The most popular Ukrainian soup is borscht – a vibrant and flavorful soup usually served with sour cream and fresh herbs. Other well-known soups in Ukraine are solyanka, bograch, mushroom or fish yushka, shchi, kharcho, and soups with fresh and dried mushrooms and beans. Many soup recipes are unique and may not be familiar to Western culinary traditions. However, if you like soups and are in the mood to discover new recipes, Ukrainian cuisine can offer you a lot of amazing recipes that are relatively easy to follow.

Ukrainian Salads: Fresh and Versatile Side Dishes

Beets & Prunes Salada R Matusyas Kitchen
This Ukrainian salad features tender beets, sweet prunes, crunchy walnuts, and a creamy mayo dressing

Ukrainian salads are versatile and include beets, carrots, potatoes, cabbage, greens, meat, and fish. One of the favorites is “Vinaigrette,” which features boiled beets, carrots, potatoes, and pickles and is dressed with oil and vinegar. For meat lovers, “Salad with Chicken” is a great choice. This salad has boiled or smoked chicken, potatoes, eggs, and mayonnaise. The “Herring Under a Fur Coat” is one of the most amazing salads and one of our favorites. The time one spends making the layers of herring and other ingredients is worth it, as the taste of this fish salad is unforgettable. There are many other simple salads made with fresh or boiled vegetables.

Ukrainian Desserts: Sweet Delights Worth Indulging In

homemade chocolates matusyas kitchen
These rich, chewy homemade chocolates are a popular Ukrainian dessert

Ukrainian desserts are often made with simple and natural ingredients such as fruits, nuts, honey, and wheat flour. Ukrainian nalysnyky (stuffed crepes), hand pies, jams, cakes, cookies, homemade chocolates, and pastries are some of the country’s most well-known desserts. Hand pies with sweetened cottage cheese are a fantastic and famous traditional dessert. Ukrainian varenyky (perogy) with sour cherries melt in the mouth and are irresistible. Other sweet varenyky are made with cottage cheese, poppy seeds, strawberries, and apples and are served with sour cream or butter. Ukrainian jams and compotes are made from various fruits, such as strawberries, sour cherries, apples, pears, black currants, blueberries, apricots, peaches, and plums.

By exploring Ukrainian cuisine’s history and culinary traditions, one can gain a deeper appreciation for the myriad of flavors and ingredients that make Ukrainian cuisine so unique and beloved. You can find more details about the history of Ukrainian culinary traditions in below articles, such as Ancient Culinary Traditions, Ukrainian Culinary Traditions under the Rule of Yaroslav the Wise (11th Century), and Ukrainian Festive Foods.

Ancient Ukrainian Culinary Traditions

Trypillya Culture Ukrainian Traditions

Ukrainian cuisine has a rich and ancient history, dating back to the Tripillya civilization, which flourished in the region from around 5500 to 27500 BCE. Tripillya people were skilled farmers who cultivated wheat, rye, barley, millet, and peas. These grains were the most common ingredients in ancient Ukrainian cuisine. The Tripillya tribes also raised livestock, such as cattle, pigs, and sheep, and hunted wild game on the pristine prairies and in the woods. Archeologists found clay pots decorated with intricate designs, indicating that our ancestors valued the artistry of their culinary creations.

Our predecessors relied on the land’s bounty, using simple, wholesome ingredients and fermentation to preserve food for the long winter months. The most common culinary techniques were boiling, stewing, frying, salting, fermentation, and drying. The meat was a luxury, with pork or wild game such as boar being the most popular. The tradition of eating salted salo (lard) comes from prehistoric times in Ukraine. Spices were relatively limited, with simple seasonings like salt, garlic, onion, or dill. Traditional Ukrainian dishes from this time included borscht and perogy (varenyky), a dumpling filled with cheese, potatoes, meat, fruit, or cabbage. These ancient practices continue to live and be celebrated through everyday life and traditional holidays.

Ukrainian Fermented Food Matusyas Kitchen
Marinated tomatoes, pickled cucumbers, and sauerkraut dressed with sunflower oil and garnished with onions

One of the cornerstones of Ukrainian cuisine has always been fermentation. Our ancestors used this method to preserve everything from vegetables to dairy products. Saurkraut, well-known in other countries, is also often served as a side dish. However, it is also included in soups, stews, and as a filling in perogy. Fermented beets and beet kvass were used in borscht. The beet kvass is a tasty, refreshing beverage and a healthy one. Ukrainians like to ferment so many other vegetables – mushrooms, cucumbers, tomatoes, carrots, apples, sweet peppers, and make salads from fermented vegetables.

Other fermented foods commonly found in Ukrainian cuisine include bread kvass, a fermented bread beverage, and kefir, a fermented milk drink. This tradition came from the Caucasus countries; however, it has spread throughout Ukraine and made an essential part of Ukrainian cuisine. Kefir and cottage cheese are not only tasty, but they also provide a wide range of health benefits. The tradition of making Hutsulska bryndza (soft sheep or cow cheese) goes back to the 14th century. You can find a simplified recipe for making this cheese in our article How to Make White Soft Cheese.

Another way to preserve food was by drying products like mushrooms, fish, and meat. Drying mushrooms and fruit is a long-standing tradition in Ukraine. Dried mushrooms are particularly popular, as they have a rich, earthy flavor that can be used in soups and stews. Our ancestors also used to dry various berries, including blueberries, viburnum, dog-rose fruit, and cherries. These berries, as well as dried plums, apples, pears, and apricots, are also available in stores or farmer’s markets nowadays and are used as a snack, in baking, or to make compote. Compote is a traditional Ukrainian drink made by boiling dried fruit with sugar and spices. The dried and smoked fish was used in soups or as an addition to other dishes. In Polissya, the central part of Ukraine, they dried fish in the stove at a low temperature so that the bones became soft and edible. The tradition of smoking fish and meat is still alive, and these products are top-rated.

Finally, ancient Ukrainian culinary traditions include the use of herbs and spices. Ukrainians have always used herbs and spices to add flavor and aroma to their dishes. The most commonly used herbs and spices include dill, parsley, garlic, and paprika. Overall, Ukrainian culinary traditions are deeply rooted in ancient practices that have been passed down from generation to generation. These traditions continue to play an important role in Ukrainian cuisine today.

Ukrainian Culinary Traditions Under the Rule of Yaroslav the Wise (11th century)

Yaroslav the Wise Ukrainian TraditionsOne notable figure in Ukrainian culinary history was Yaroslav the Wise (Mudry), the Grand Prince of Kyiv, who ruled the Kyivan Rus from 1019 to 1054. Yaroslav was known for his love of food and wine, and he is said to have hosted lavish feasts that included dishes such as roasted meat, fish, vegetables, and various types of bread and cheese. Some of the most popular dishes at this time were borscht, varenyky (perogy), holubtsi (cabbage rolls) and pompushky (bread rolls served with garlic butter). Another popular dish was kasha, a porridge made from grains such as buckwheat or millet, which was often served with meat or vegetables. One dish that was particularly loved by everyone was salo (lard), a type of cured pork fat. Dairy products such as cheese and sour cream were popular too, and honey was used as a sweetener in many dishes.

Under Yaroslav’s rule, the Kyivan Rus became a center of trade and cultural exchange and experienced a period of cultural and economic growth. He had five sons and four daughters, and all of them were married into other ruling families in Europe. These marriages helped to establish diplomatic and cultural ties between Kyivan Rus and other European powers. One of his sons, Vsevolod, was married to a Byzantine princess named Maria. This led to the adoption of many Byzantine culinary techniques in the Ukrainian court. Also, new ingredients were introduced to Ukraine through trade. Byzantine cooks used many spices, herbs, and sauces that Ukrainian cooks didn’t know. They used  olive oil and other cooking methods, such as roasting. Traders from the Byzantine Empire brought with them spices such cinnamon, cloves, and nutmeg to Ukraine. Overall, the influence of Byzantine and other European cuisines helped to enrich and diversify Ukrainian culinary traditions, introducing new flavours and cooking methods.

Anna Yaroslavivna Queen of FranceAnna Yaroslavna, also known as Anne of Kyiv, the daughter of Yaroslav the Wise, became the Queen of France in 1051 after marrying King Henry I. Anna was known for her efforts to promote Ukrainian culture and cuisine in the French court. She introduced many traditional Ukrainian dishes to French nobles, including holubtsi and varenyky. Anna’s marriage to Henry I is one of the examples of how Ukrainian culinary traditions spread to other European countries. Anna also supported the construction of several churches and monasteries in France, which helped to spread Eastern Orthodox Christianity. Her legacy as a cultural ambassador between Ukraine and France is still celebrated today.

Ukrainian Festive Food

Sour Cream Paska Matusyas Kitchen
Ukrainian Paska is a famous sweet Easter bread. Paska pairs perfectly with red wine!

Two important celebrations in Ukraine are Christmas Eve and Easter, each with beautiful culinary traditions. Christmas Eve, also known in Ukraine as Svyata Vecherya, is a significant celebration in Ukraine. The dinner is typically held on the evening of December 24th and is filled with symbolic foods and rituals. For example, as the first dish of the Christmas Eve dinner, Ukrainians serve kutya, a sweet dish made from boiled barley or wheat grains, honey, poppy seeds, and nuts.

Ukrainian Easter is a unique spring celebration that blends ancient pagan traditions with Christian beliefs. One of the most significant symbols of this holiday is the Easter bread, also known as Paska. Paska is a sweet bread made with eggs, butter, and sugar and is decorated with intricate designs and symbols. The tradition of making Easter Bread goes back to pre-Christian times when our ancestors would bake bread as an offering to the gods of spring and fertility. Pysanka and krashenky, Ukrainian Easter eggs, are other symbols of Ukrainian Easter that represent new life and rebirth. Today, Paska and Easter Eggs remain essential to Ukrainian Easter celebrations. Read more about this topic in our article about Ukrainian Easter.

How Other Cultures Influenced Ukrainian Cuisine

Ukrainian culinary tradition has also been impacted by the countries bordering Ukraine. On the West, these countries are Poland, Moldova, Hungary, Romania, and Slovakia; on the North – Belarus; and on the East – Russia. All of them brought something interesting to Ukrainian cuisine. In the remote past, the Tatar and Turkish invasions of Ukraine left another imprint. During these invasions, new and exotic flavors and spices were introduced to the cuisines, such as paprika, black pepper, bay leaves, and cumin. Despite all these influences and the continuous interchange between different ethnic groups that we witness even nowadays, Ukrainian cuisine developed into a very distinguished, unique, and flavourful culinary tradition.

Ukrainian Culinary Traditions: Conclusion

In conclusion, Ukrainian culinary traditions are deeply rooted in the country’s history, culture, and geography. Ukrainian cuisine offers a diverse and rich array of flavors and textures that are sure to delight any food lover. Whether you are a fan of traditional dishes like borscht or varenyky, or you are just exploring new takes on Ukrainian cuisine, there is no shortage of culinary inspiration to be found in this vibrant culture. We hope you found our article interesting and would like to learn more about Ukrainian recipes. Please share your thoughts with other readers and us; we are always happy to read your comments! Pray for Ukraine and peace!

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