The dishes of the Ukrainian kitchen are known in Russia and abroad. It is different flour wares (pampushki, dumplings, vareniks), wares and dishes from meat (Ukrainian sausages, cold appetizers, bird), vegetable and dairy products (ryazhenka, cheese pancakes), various drinks from fruit and honey. These foods use a mass appeal. But especially favourite and famous is Ukrainian borsch which is known in many countries. Borsch prepares from green goods: cabbage, beet, tomatoes and refuelled the pounded fat with garlic and parsley.
Combination of these products gives borsch surprising aroma and taste.
There are about 30 kinds of Ukrainian borsch. In Ukraine also Widely widespread different porridges, vareniks with filling from curd, potato, stewed cabbage, and in summer - from berries. Such dishes are no less popular: braised meat with a potato, Ukrainian bitki, larded a garlic and fat, cold boiled pork is stewed with a cabbage and fat, krucheniki and other dishes. Considerable place in Ukrainian national cookery belongs to dishes from fish: European carp, baked in sour cream; fish krucheniki; carp, stuffed mushrooms and buckwheat porridge; a carp is stewed with a bow or in to sour cream; pike perch, baked with mushrooms and cancers, etc.
Ukrainian national cookery is rich in foods which women usually prepare for different holidays and ceremonies - wedding, birth of child, wires on military service etc. So, pancakes from a wheat and buckwheat flour and vareniks were an obligatory dish on a shrovetide. For most stove holidays hostess prepare pies with meat, liver and other fillings. A ceremonial dish was a fruit compote from dry fruit - uzvar. Now these foods are in menu of every dining-room and restaurant.