Описание:
Ukrainian cuisine was developing during many ages that caused its diversity. Ukrainian national cuisine with its features was formed at the beginning of the 19th century and finally it was arranged in early 20th century. Previously it was rather similar to related Polish and Byelorussian cuisines. The traditions of Old Russian cuisine were not included into the national Ukrainian cuisine for Mongols and Tatars invasion. Ukrainian cuisine has borrowed some technological approaches from German and Hungarian cuisines and also from Tatar and Turkish modifying them in its own way

The dishes of Ukrainian cuisine have particularly good taste and high nourishing qualities, different combined methods of processing of products and difficult receipts. Among Slavic cuisines Ukrainian one has its obvious status of the most diversifying and rich getting its prevalence outside Ukraine long ago. Such products, as pork, fat, beet and wheatflour are mainly used in Ukrainian national cuisine. The abundant use of eggs, variety of flour wares is peculiar to it. Fat being a favourite national product is served not only as a separate dish (salt, boiled, smoked and fried) but also it is used as seasoning and fatty basis for the most various dishes, even sweet, combining it with some sugar or syrup. Among all of types of dough Ukrainians prefer unleavened dough - simple, scalded, fancy pastry and short pastry.

The wares made of unleavened dough belong to the national dishes: curd (vareniks), dumplings (halushkas), grechaniki, flat dry shortbread (korzhes), verguns. Vegetables served as garnishes to fat meat food or as a separate dish play an important role in the nourishment. The first place belongs to red beet which can be called as a national vegetable and it is used not only in fresh or boiled but also in pickled condition. Beans are widely used: beans, lentils, especially kidney bean (but not in pods). Among the other vegetable crops it is important to mention carrot, pumpkin, potato, tomatoes and corn which also are very popular in Ukraine. Among fruits and berries grown in Ukraine cherry, plum, pear, currant, water-melon and less quantity of apples and raspberry are the most popular. Fruit and berries are eaten soaked, dried and smoked-dried. The dishes of the original national Ukrainian cuisine with their rich history and traditions may enrich any daily or festive cooking; they will always be a pleasure to your relatives, friends and guests.

Many dishes of the national cuisine have become usual part of nutrition of other people, especially Slavic, both east and western. In spite of the spread of the areas from the Crimea to the Desna or from Carpatho-Ukraine to Donetsk this cuisine has remained integral enough both as to the applied set of products and the methods of their processing. The most distinguishing feature of Ukrainian national cuisine is the combination of heat processing of vegetables or meat with sunflower oil or butter, which is called ‘smazhennya’ in Ukrainian, and only then stewing, boiling or baking. As any other cuisine with its centuries-old history it is regional enough. Therefore that traditional red-beet soup (borsch) has lots of varieties and it is cooked in every separately taken region of country in different way. Borsch, vareniks, pampushkas, cold baked pork (buzhenina), pechenya, secheniks belong the main courses of Ukrainian cuisine. Basic drinks are considered those ones which are received as a result of the method of natural fermentation; these are different types of meads, beer, kvass and wines.