Ukrainian cuisine - national cookery

Ukrainian cuisine - national cookery, which has a long history and is famous for its diversity, has hundreds of recipes: borscht and dumplings, and Palianytsia dumplings, dumplings and sausages, baked and drinks with fruit and honey are known far beyond Ukraine. Some foods have a long history, such as, for example, Ukrainian borscht.

Many features of Ukrainian cuisine were caused by people's lifestyle, most of which dealt with a heavy grain-growing work. Hard work needed nourishing calorie food. Therefore, for the typical dishes of Ukrainian cuisine and rich in proteins and fats and in carbohydrates. Whim same national character demanded that this meal was to be delicious. That is why the majority of dishes characterized by complex set of components (yes, they charged borscht to 20) and the combination of several methods of thermal processing of foods (frying, braising, roasting). This technology determines the unique taste, aroma and juiciness Ukrainian dishes.

In the XVIII century in Ukraine is very widely spread potatoes used for preparation of the first and second courses and side dishes with fish and meat dishes. Although this vegetable was not in Ukraine, unlike Belarus, "second bread", but has found wide application, and since then almost all the former begin to prepare dishes with potatoes.

Dumplings with garlic

 
Borsch

 
Fat