What are some Ukrainian foods?

Answer 1

# Varenyky (or pyrohy or perogies) are dough pockets filled with potato, or potato and cheddar cheese,or kapusta (sauerkraut), or cottage cheese, or blueberries, or cherries, or ... Ukrainian varenyky are boiled and resemble to various degrees Polish pierogi, Russian pilmeni, Italian ravioli, Jewish kreplach, or Chinese wonton. Varenyky are very are often served with onions and smetana (sour cream). # Holubtsi are Ukrainian cabbage rolls. The filling is mainly rice with a small amount of hamburger (unlike other East European cabbage rolls which are mainly hamburger with a small amount of rice). Cabbage leaves are steamed to make them soft and then the filling is added. The holubtsi are placed in a large pot, covered with tomato soup (or sauce) and baked. The word "holub" in Ukrainian means "dove," and holubtsi are in the shape of a dove. # Borshch is Ukrainian beet soup. Other spellings for "borshch" are "borsch" or "borscht." There is summer borshch (meatless) and winter borshch (with ribs in it), and either version can be served clear or with a dollup of smetana stirred in. The vegetables added to the pot usually depend on what's leftover in the cook's fridge that week, so the recipe varies extremely from week to week and household to household. # Kutya is a Christmas Eve mixture of cooked wheat, poppyseed,and honey, served cold as a thick slightly liquid mixture. It's thrown by the spoonful to the ceiling at the Christmas dinner, with the hope that if it sticks -- the next harvest will be good. # Nalysnyky are the Ukrainian version of crepes. Actually crepes are the French version of nalysnyky. The dainty and elegant "nalysnyky" (also known as crepes, griddle cakes, or blintzes) have always been a favorite in Ukrainian homes and often constitute the main course of a meal. They can also be served as the dessert in a meal. During the week before Lent, it is a tradition in Ukraine to serve yeast-raised buckwheat cakes called hrechanyky with plenty of butter or thick smetana . # Kovbasa is smoked thick Ukrainian sausage with a garlicky taste. It is traditionally served with mashed potatoes and saurkraut, but can also be chopped into boiled kapusta, or served with crackers on a coldcuts tray. # Horilka is the Ukrainian word for vodka. # Kyshka is a Ukrainian Buckwheat and Liver Sausage. # Piroshky are little rise dough buns stuffed with saurkraut, then baked and basted with garlic butter. For special ocassions they are made extra tiny and served in baskets on guests' tables; for regular dinner they are made larger.