20 Delicious Ukrainian Recipes Authentic

Dive into the heartwarming world of Ukrainian cuisine with our roundup of 20 Delicious Ukrainian Recipes Authentic to the core! Whether you’re craving the comfort of homemade borscht, the savory delight of varenyky, or the sweet finish of syrniki, this collection is your passport to exploring rich flavors right from your North American kitchen. Ready to embark on a culinary adventure? Let’s get cooking!

Borscht with Beetroot and Beef

Feeling like you need a hearty, colorful dish to brighten up your dinner table? This borscht with beetroot and beef is just what you’re looking for, packed with flavors and a vibrant hue that’ll make any meal special.

Ingredients

• 1 lb beef chuck, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 3 medium beetroots, peeled and grated
• 4 cups beef broth
• 2 cups water
• 1 tbsp white vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves
• 1/2 cup sour cream
• 2 tbsp fresh dill, chopped

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
2. Add diced onion and sliced carrots to the pot. Cook until softened, about 5 minutes.
3. Stir in grated beetroots and cook for another 3 minutes, until they start to soften.
4. Pour in beef broth and water, then add white vinegar, salt, black pepper, and bay leaves. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 1 hour, until the beef is tender. Tip: Skim off any foam that rises to the top for a clearer soup.
6. Remove bay leaves. Taste and adjust seasoning if necessary.
7. Serve hot, garnished with a dollop of sour cream and a sprinkle of fresh dill. Tip: For an extra touch, serve with a slice of crusty bread on the side.

Zesty and rich, this borscht strikes a perfect balance between earthy beetroots and tender beef. The sour cream adds a creamy contrast, making each spoonful a delight. Try pairing it with a dark rye bread for an authentic experience.

Varenyky with Potato and Cheese Filling

Zesty and comforting, varenyky with potato and cheese filling is a dish that’ll make you feel like you’re wrapped in a cozy blanket. Perfect for those days when you crave something hearty yet simple.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup water
• 1 large egg
• 2 tbsp unsalted butter, melted
• 2 cups mashed potatoes
• 1 cup grated cheddar cheese
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 1/2 cup sour cream (for serving)

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt.
2. Make a well in the center and add 1/2 cup water, 1 large egg, and 2 tbsp melted unsalted butter. Mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Tip: Let the dough rest for 30 minutes covered to make it easier to roll.
4. In another bowl, combine 2 cups mashed potatoes, 1 cup grated cheddar cheese, and 1/2 tsp black pepper.
5. Roll the dough to 1/8-inch thickness and cut into 3-inch circles.
6. Place 1 tbsp of the filling in the center of each circle. Fold and press edges to seal. Tip: Use a bit of water on the edges to help them stick.
7. Boil a large pot of salted water and add 1 tbsp vegetable oil. Cook varenyky in batches for 3-4 minutes until they float.
8. Remove with a slotted spoon and serve hot with 1/2 cup sour cream. Tip: For extra flavor, sauté cooked varenyky in butter until golden.

Mouthwatering and tender, these varenyky are a delightful mix of creamy potatoes and melted cheese. Try topping them with crispy bacon bits for an extra crunch.

Holubtsi Cabbage Rolls with Rice and Meat

Absolutely nothing beats the comfort of a homemade dish that’s been passed down through generations, and that’s exactly what you get with Holubtsi. These cabbage rolls are a hearty, flavorful meal that’ll make you feel like you’re dining in a cozy Eastern European kitchen.

Ingredients

• 1 large head cabbage
• 1 lb ground beef
• 1 cup cooked rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp tomato paste
• 2 cups tomato sauce
• 1 cup water

Instructions

1. Preheat your oven to 350°F.
2. Bring a large pot of water to a boil. Carefully submerge the whole head of cabbage and boil for 3 minutes to soften the leaves. Tip: Use tongs to gently peel off the leaves as they soften.
3. In a mixing bowl, combine the ground beef, cooked rice, onion, garlic, egg, salt, and pepper. Mix until well blended.
4. Place about 2 tablespoons of the meat mixture onto each cabbage leaf. Fold the sides over the filling and roll up tightly.
5. Spread a thin layer of tomato paste on the bottom of a baking dish. Arrange the cabbage rolls seam side down in the dish.
6. Pour the tomato sauce and water over the rolls. Cover the dish with aluminum foil.
7. Bake for 1 hour. Tip: Check halfway through to ensure there’s enough liquid; add a little water if needed.
8. Remove the foil and bake for an additional 15 minutes to slightly thicken the sauce. Tip: Let them rest for 10 minutes before serving to allow the flavors to meld.

Lusciously tender cabbage leaves envelop a savory filling, creating a dish that’s both satisfying and subtly sweet from the tomato sauce. Serve these rolls with a dollop of sour cream and a sprinkle of fresh dill for an extra touch of authenticity.

Syrniki Ukrainian Cottage Cheese Pancakes

Wondering what to make for a cozy weekend breakfast? These Syrniki, or Ukrainian Cottage Cheese Pancakes, are your answer. They’re fluffy, slightly sweet, and packed with protein, making them a perfect start to your day.

Ingredients

• 1 cup cottage cheese
• 1 egg
• 1/4 cup all-purpose flour
• 2 tbsp sugar
• 1/2 tsp vanilla extract
• 2 tbsp butter

Instructions

1. In a large bowl, mix 1 cup cottage cheese, 1 egg, 1/4 cup all-purpose flour, 2 tbsp sugar, and 1/2 tsp vanilla extract until well combined. Tip: For smoother pancakes, blend the cottage cheese first.
2. Heat a non-stick skillet over medium heat and add 1 tbsp butter, letting it melt completely.
3. Form the mixture into small patties, about 2 inches in diameter, and place them in the skillet. Tip: Wet your hands to prevent sticking.
4. Cook for 3-4 minutes on each side, or until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Repeat with the remaining mixture, adding more butter as needed.

Enjoy these Syrniki warm, with a dollop of sour cream or a drizzle of honey. Their creamy interior and crispy edges make them irresistible. Experiment with adding berries or nuts into the batter for a twist.

Deruny Ukrainian Potato Pancakes

Got a craving for something crispy, comforting, and utterly delicious? You’re in for a treat with these Deruny Ukrainian Potato Pancakes. They’re the perfect blend of crispy edges and tender centers, making them a hit for any meal of the day.

Ingredients

• 2 cups grated potatoes
• 1/2 cup grated onion
• 1 large egg
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable oil

Instructions

1. In a large bowl, combine the grated potatoes and onion. Squeeze out as much liquid as possible using a clean kitchen towel.
2. Add the egg, flour, salt, and black pepper to the bowl. Mix until well combined.
3. Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 350°F.
4. Drop 1/4 cup portions of the potato mixture into the hot oil, flattening each slightly with the back of a spoon.
5. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven while you cook the rest.
7. Repeat with the remaining potato mixture, adding more oil to the skillet as needed. Tip: Stir the mixture occasionally to prevent the potatoes from discoloring.

Zesty and golden, these Deruny are best served hot with a dollop of sour cream or applesauce on the side. The contrast of the crispy exterior with the soft, flavorful inside is simply irresistible. Try them as a side dish or make a meal out of them with a fresh salad.

Kholodets Ukrainian Meat Jelly

Fancy trying something unique for your next gathering? Kholodets, or Ukrainian Meat Jelly, is a traditional dish that’s as intriguing as it is delicious. It’s a cool, savory jelly packed with tender meat, perfect for those who love to explore global cuisines.

Ingredients

• 2 lbs beef shank
• 1 lb pork trotters
• 1 large onion, peeled
• 2 carrots, peeled
• 2 bay leaves
• 1 tbsp black peppercorns
• 1 tbsp salt
• 4 cloves garlic, minced
• Water, as needed

Instructions

1. Rinse the beef shank and pork trotters under cold water. Place them in a large pot.
2. Add enough water to cover the meat by 2 inches. Bring to a boil over high heat, then reduce to a simmer.
3. Skim off any foam that rises to the surface with a spoon. This ensures a clear broth.
4. Add the onion, carrots, bay leaves, peppercorns, and salt to the pot. Simmer uncovered for 5 hours.
5. Remove the meat and vegetables from the broth. Strain the broth through a fine-mesh sieve.
6. Shred the meat, discarding bones and fat. Return the meat to the strained broth.
7. Add the minced garlic to the broth and meat mixture. Stir well.
8. Pour the mixture into a mold or loaf pan. Let it cool to room temperature.
9. Refrigerate for at least 8 hours, or until fully set.

Velvety and rich, Kholodets has a unique texture that’s both firm and melt-in-your-mouth. Serve it chilled with a side of horseradish or mustard for an extra kick. It’s a conversation starter that’s sure to impress.

Kapusnyak Sauerkraut Soup

Perfect for those chilly evenings when you’re craving something hearty yet tangy, this Kapusnyak Sauerkraut Soup is a comforting bowl that brings a bit of Eastern European warmth to your table. You’ll love how the sauerkraut gives it a unique kick, balanced beautifully with the richness of the broth.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups water
• 3 cups sauerkraut, drained
• 1 lb smoked sausage, sliced
• 2 medium potatoes, peeled and diced
• 1 tsp caraway seeds
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp fresh dill, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for another minute until fragrant.
4. Pour in 4 cups chicken broth and 2 cups water, bringing the mixture to a boil.
5. Add 3 cups drained sauerkraut, 1 lb sliced smoked sausage, 2 diced potatoes, 1 tsp caraway seeds, and 1 bay leaf to the pot.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until potatoes are tender.
7. Remove the bay leaf and season with salt and pepper to taste.
8. Garnish with 1 tbsp chopped fresh dill before serving.

Just imagine the tangy sauerkraut melding with the smoky sausage and tender potatoes in every spoonful. Serve it with a slice of crusty bread to soak up all the delicious broth, and you’ve got a meal that’s both satisfying and full of flavor.

Pampushky Garlic Bread Rolls

Oh, you’re in for a treat with these Pampushky Garlic Bread Rolls. They’re fluffy, garlicky, and absolutely irresistible—perfect for pulling apart and sharing (or not).

Ingredients

• 4 cups all-purpose flour
• 1 tbsp active dry yeast
• 1 cup warm water (110°F)
• 2 tbsp sugar
• 1 tsp salt
• 2 tbsp unsalted butter, melted
• 1 egg
• 3 tbsp minced garlic
• 2 tbsp fresh parsley, chopped
• 1/4 cup olive oil

Instructions

1. In a large bowl, dissolve yeast and sugar in warm water. Let sit for 5 minutes until frothy.
2. Add flour, salt, melted butter, and egg to the yeast mixture. Mix until a dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and divide into 12 equal pieces. Roll each into a ball.
6. Arrange balls in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes.
7. Preheat oven to 375°F. Bake rolls for 20-25 minutes until golden brown.
8. While rolls bake, mix minced garlic, parsley, and olive oil in a small bowl.
9. Brush the garlic mixture over warm rolls immediately after baking.

Perfectly soft inside with a crispy, garlicky crust, these rolls are a dream. Try serving them with a side of marinara for dipping—it’s a game changer.

Kutia Ukrainian Christmas Wheat Pudding

Oh, you’re in for a treat with this one! Kutia is a traditional Ukrainian Christmas dish that’s both hearty and sweet, perfect for those cozy winter nights. It’s a wheat pudding that’s packed with nuts, honey, and poppy seeds, making it a unique dessert or even a breakfast option.

Ingredients

• 1 cup whole wheat berries
• 4 cups water
• 1/2 cup honey
• 1/2 cup poppy seeds
• 1/2 cup chopped walnuts
• 1/4 cup raisins
• 1/4 tsp salt

Instructions

1. Rinse the wheat berries under cold water until the water runs clear.
2. In a large pot, combine the wheat berries and 4 cups of water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 2 hours, or until the wheat berries are tender and burst open. Stir occasionally to prevent sticking.
4. While the wheat berries cook, soak the poppy seeds in boiling water for 30 minutes, then drain and grind them in a food processor until they form a paste.
5. In a small bowl, mix the honey with 1/4 cup of warm water until it’s fully dissolved.
6. Once the wheat berries are cooked, drain any excess water and transfer them to a large mixing bowl.
7. Add the ground poppy seeds, honey mixture, chopped walnuts, raisins, and salt to the bowl with the wheat berries.
8. Stir everything together until well combined. Let the mixture sit for 10 minutes to allow the flavors to meld.
9. Serve the Kutia warm or at room temperature, garnished with additional walnuts or a drizzle of honey if desired.

Just imagine the creamy texture of the wheat berries mixed with the crunch of walnuts and the sweetness of honey. It’s a dish that’s as comforting as it is delicious, and it’s sure to become a holiday favorite. Try serving it with a dollop of whipped cream or alongside other traditional Ukrainian dishes for a festive touch.

Salat Olivier Ukrainian Olivier Salad

Unbelievably creamy and packed with flavor, this Ukrainian Olivier Salad is a must-try for anyone who loves a good potato salad with a twist. You’ll find it’s a hearty dish that’s perfect for gatherings or a comforting meal at home.

Ingredients

• 2 cups diced potatoes
• 1 cup diced carrots
• 1 cup peas
• 1/2 cup diced dill pickles
• 1/2 cup mayonnaise
• 1 tbsp mustard
• 1/2 cup diced ham
• 2 hard-boiled eggs, diced
• Salt to taste

Instructions

1. Boil 2 cups of diced potatoes and 1 cup of diced carrots in salted water until tender, about 15 minutes. Drain and let cool.
2. In a large bowl, mix the cooled potatoes and carrots with 1 cup of peas, 1/2 cup of diced dill pickles, and 1/2 cup of diced ham.
3. In a small bowl, whisk together 1/2 cup of mayonnaise and 1 tbsp of mustard until smooth. Tip: For extra creaminess, you can add a splash of pickle juice to the dressing.
4. Pour the dressing over the salad ingredients and gently toss to combine. Tip: Be careful not to overmix to keep the ingredients from becoming mushy.
5. Fold in 2 diced hard-boiled eggs and season with salt to taste. Tip: Let the salad chill in the fridge for at least an hour before serving to enhance the flavors.

Mmm, the salad is wonderfully creamy with a satisfying crunch from the pickles and peas. Serve it on a bed of lettuce for an extra fresh touch or with a side of crusty bread to scoop up every last bite.

Zrazy Stuffed Meat Rolls

These Zrazy Stuffed Meat Rolls are a game-changer for your dinner routine. They’re packed with flavor, surprisingly easy to make, and perfect for impressing guests or treating yourself.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup diced onions
• 1/2 cup diced mushrooms
• 1/4 cup grated cheese
• 1/2 cup beef broth

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, mix together the ground beef, breadcrumbs, egg, salt, and pepper until well combined.
3. Divide the mixture into 4 equal parts and flatten each into a thin patty.
4. Heat the olive oil in a skillet over medium heat and sauté the onions and mushrooms until soft, about 5 minutes.
5. Sprinkle the grated cheese over each patty, then top with the sautéed onions and mushrooms.
6. Roll up each patty tightly around the filling and secure with toothpicks if necessary.
7. Place the rolls in a baking dish and pour the beef broth over them.
8. Bake for 25 minutes, or until the meat is cooked through and the rolls are golden brown.
9. Let the rolls rest for 5 minutes before serving to allow the juices to redistribute.

Serve these Zrazy Stuffed Meat Rolls with a side of mashed potatoes or a crisp salad for a complete meal. The combination of juicy meat, melted cheese, and savory mushrooms makes every bite irresistible.

Kvas Traditional Ukrainian Fermented Beverage

Brewing your own Kvas at home is easier than you think, and it’s a refreshing way to dive into Ukrainian traditions. This fermented beverage is lightly effervescent, with a unique balance of sweetness and tang that’s perfect for hot summer days.

Ingredients

• 8 cups water
• 1 cup rye bread, cubed and toasted
• 1/2 cup sugar
• 1/4 tsp active dry yeast
• 1 tbsp raisins

Instructions

1. Heat 8 cups of water to 150°F in a large pot. Remove from heat.
2. Add 1 cup of cubed and toasted rye bread to the hot water. Cover and let steep for 4 hours at room temperature.
3. Strain the liquid through a fine-mesh sieve into a clean jar, pressing on the bread to extract all the liquid. Discard the bread.
4. Stir in 1/2 cup of sugar until completely dissolved.
5. Sprinkle 1/4 tsp of active dry yeast over the surface of the liquid. Do not stir.
6. Cover the jar with a clean cloth and let ferment at room temperature for 24 hours.
7. After 24 hours, strain the Kvas again to remove any sediment. Stir in 1 tbsp of raisins.
8. Transfer the Kvas to bottles, leaving about 1 inch of headspace. Seal tightly.
9. Let the bottles sit at room temperature for 2 days to carbonate, then refrigerate to stop fermentation.

Freshly made Kvas has a lively fizz and a complex flavor that’s both sweet and slightly sour. Serve it chilled over ice with a sprig of mint for an extra refreshing twist.

Banush Cornmeal Porridge with Mushrooms

Dig into a cozy bowl of Banush, a hearty cornmeal porridge that’s perfect for any meal. You’ll love its creamy texture paired with earthy mushrooms for a satisfying dish.

Ingredients

• 1 cup cornmeal
• 4 cups water
• 1 tsp salt
• 2 tbsp butter
• 1 cup mushrooms, sliced
• 1 tbsp olive oil
• 1 clove garlic, minced

Instructions

1. Heat olive oil in a pan over medium heat. Add mushrooms and garlic, sautéing until mushrooms are golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
2. In a separate pot, bring water to a boil. Gradually whisk in cornmeal to prevent lumps.
3. Reduce heat to low, stirring constantly until the porridge thickens, about 10 minutes. Tip: A wooden spoon helps prevent sticking.
4. Stir in salt and butter until fully incorporated.
5. Fold in the sautéed mushrooms, mixing well to distribute evenly. Tip: Let it sit for 2 minutes off the heat to enhance flavors.

Velvety and rich, this Banush offers a delightful contrast between the smooth porridge and the umami-packed mushrooms. Try topping it with a fried egg for an extra layer of flavor.

Yushka Clear Fish Soup

This Yushka Clear Fish Soup is a light, comforting dish that’s perfect for those days when you want something warming but not too heavy. You’ll love its delicate flavors and how easy it is to whip up.

Ingredients

• 1 lb white fish fillets
• 6 cups water
• 1 onion, peeled
• 1 carrot, peeled
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black peppercorns
• 2 tbsp fresh dill, chopped

Instructions

1. Rinse the fish fillets under cold water and pat them dry with paper towels.
2. In a large pot, bring 6 cups of water to a boil over high heat.
3. Add the whole peeled onion and carrot to the boiling water. Tip: This adds a subtle sweetness to the broth.
4. Reduce the heat to medium and add the fish fillets, bay leaves, salt, and peppercorns.
5. Simmer for 15 minutes, skimming off any foam that rises to the surface. Tip: Keeping the broth clear is key for this soup.
6. Remove the pot from the heat and take out the onion, carrot, and bay leaves.
7. Stir in the chopped dill just before serving. Tip: Fresh dill brightens up the dish.

Best enjoyed hot, this soup has a light, clean broth with tender pieces of fish. Try serving it with a slice of crusty bread for dipping.

Paska Easter Bread

Did you know that Paska Easter Bread is a sweet, rich bread that’s a staple during Easter celebrations? It’s soft, slightly sweet, and often decorated with colorful icing. Perfect for sharing with family and friends.

Ingredients

• 4 cups all-purpose flour
• 1 cup whole milk, warmed to 110°F
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 tbsp active dry yeast
• 1 tsp salt
• 1/2 cup raisins
• 1 egg yolk, for brushing

Instructions

1. In a small bowl, dissolve the yeast in warm milk. Let it sit for 5 minutes until frothy.
2. In a large bowl, mix together flour, sugar, and salt. Make a well in the center.
3. Pour the yeast mixture, melted butter, and eggs into the well. Mix until a dough forms.
4. Knead the dough on a floured surface for 10 minutes, until smooth and elastic. Tip: If the dough sticks, add a little more flour.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough and knead in the raisins. Divide into two equal parts.
7. Shape each part into a round loaf and place on a baking sheet. Cover and let rise for 30 minutes.
8. Preheat the oven to 350°F. Brush the loaves with egg yolk.
9. Bake for 25-30 minutes, until golden brown. Tip: Tap the bottom of the loaf; it should sound hollow when done.
10. Let cool on a wire rack before serving. Tip: For extra sweetness, drizzle with icing made from powdered sugar and milk.

This Paska Easter Bread is wonderfully soft with a hint of sweetness from the raisins. Serve it sliced with a dollop of butter or as part of your Easter brunch spread. The golden crust and tender crumb make it a festive centerpiece.

Medivnyk Ukrainian Honey Cake

Absolutely everyone needs a slice of this Medivnyk Ukrainian Honey Cake in their life. It’s sweet, moist, and packed with the warm flavors of honey and spices, making it the perfect treat for any occasion.

Ingredients

• 2 cups all-purpose flour
• 1 cup honey
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the honey and eggs until smooth.
3. Add the melted butter to the honey and egg mixture, stirring until fully combined.
4. Sift the flour, baking soda, cinnamon, cloves, and nutmeg into the wet ingredients, mixing just until the batter comes together. Tip: Overmixing can lead to a dense cake, so stir until you no longer see flour streaks.
5. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should be golden brown and spring back when lightly touched.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: For extra moisture, brush the warm cake with a little extra honey.

Kindly note, this cake is wonderfully dense with a rich honey flavor that deepens over time. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra special touch.

Kasha Ukrainian Buckwheat Porridge

Kasha might just be the comfort food you didn’t know you needed. This Ukrainian buckwheat porridge is hearty, nutty, and surprisingly simple to whip up for a cozy breakfast or a satisfying side.

Ingredients

• 1 cup buckwheat groats
• 2 cups water
• 1 tbsp butter
• 1/2 tsp salt

Instructions

1. Rinse the buckwheat groats under cold water until the water runs clear to remove any dust or debris.
2. In a medium saucepan, bring 2 cups of water to a boil over high heat.
3. Add the rinsed buckwheat groats, 1 tbsp of butter, and 1/2 tsp of salt to the boiling water.
4. Reduce the heat to low, cover the saucepan with a lid, and let it simmer for 15 minutes. Tip: Avoid stirring the porridge while it’s cooking to prevent it from becoming mushy.
5. After 15 minutes, turn off the heat and let the porridge sit covered for another 5 minutes to steam and absorb any remaining water. Tip: This resting period is crucial for achieving the perfect texture.
6. Fluff the kasha with a fork before serving. Tip: For an extra flavor boost, toast the buckwheat groats in a dry pan over medium heat for 3-4 minutes before boiling.

You’ll love the slightly chewy texture and earthy flavor of this kasha. Try topping it with a fried egg for a hearty breakfast or mixing in some sautéed mushrooms for a savory twist.

Pirozhki Stuffed Baked Buns

Ready to dive into a comforting classic with a twist? These Pirozhki Stuffed Baked Buns are your next kitchen adventure, combining fluffy dough with a savory filling that’s utterly irresistible.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 1 packet active dry yeast
• 3/4 cup warm milk (110°F)
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 cup ground beef, cooked
• 1/2 cup onions, finely chopped
• 1 tbsp vegetable oil
• 1/2 tsp black pepper

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp sugar, 1 tsp salt, and 1 packet active dry yeast.
2. Add 3/4 cup warm milk (110°F), 1 large egg, and 2 tbsp melted unsalted butter to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes, until smooth and elastic. Tip: If the dough sticks, add a little more flour.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. While the dough rises, heat 1 tbsp vegetable oil in a pan over medium heat. Add 1/2 cup finely chopped onions and sauté until translucent.
6. Add 1 cup cooked ground beef and 1/2 tsp black pepper to the onions. Cook for another 2 minutes, then remove from heat.
7. Preheat your oven to 375°F and line a baking sheet with parchment paper.
8. Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball.
9. Flatten each ball into a disc, place a spoonful of the beef mixture in the center, and pinch the edges to seal. Tip: Ensure the edges are well-sealed to prevent filling from leaking.
10. Place the stuffed buns on the prepared baking sheet, cover, and let rise for another 30 minutes.
11. Bake for 20 minutes, or until golden brown. Tip: For a shiny finish, brush the buns with an egg wash before baking.

You’ll love the soft, pillowy texture of these buns paired with the hearty beef filling. Serve them warm with a dollop of sour cream for an extra touch of indulgence.

Kompot Dried Fruit Compote

Venturing into the world of homemade beverages? This Kompot Dried Fruit Compote is a refreshing, fruity drink that’s as easy to make as it is delicious. Perfect for sipping on a warm day or serving at your next gathering, it’s a versatile recipe that’ll have everyone asking for seconds.

Ingredients

• 4 cups water
• 1 cup dried mixed fruit
• 1/2 cup sugar
• 1 tbsp lemon juice

Instructions

1. In a medium saucepan, combine 4 cups water and 1 cup dried mixed fruit. Bring to a boil over high heat.
2. Once boiling, reduce heat to low and simmer for 15 minutes, stirring occasionally to prevent sticking.
3. Add 1/2 cup sugar and 1 tbsp lemon juice to the saucepan, stirring until the sugar is completely dissolved.
4. Continue to simmer for another 10 minutes, allowing the flavors to meld together. Tip: For a deeper flavor, let the compote sit off the heat for an hour before serving.
5. Remove from heat and strain the liquid through a fine-mesh sieve into a pitcher, pressing lightly on the fruit to extract all the juices. Tip: Save the strained fruit to use as a topping for yogurt or ice cream.
6. Chill the compote in the refrigerator for at least 2 hours before serving. Tip: Serve over ice with a sprig of mint for an extra refreshing touch.

After chilling, the compote transforms into a beautifully clear, lightly sweetened drink with hints of tartness from the lemon. The dried fruits lend a subtle depth, making it a sophisticated alternative to store-bought beverages. Try serving it in a punch bowl with floating citrus slices for a visually stunning effect at your next party.

Ryazhanka Fermented Baked Milk

Hey, have you ever stumbled upon a recipe that feels like a warm hug? That’s Ryazhanka for you—a creamy, fermented baked milk that’s simplicity at its best. It’s like yogurt’s richer cousin, with a tangy twist that’ll make your taste buds dance.

Ingredients

• 4 cups whole milk
• 1/4 cup plain yogurt (with live cultures)

Instructions

1. Preheat your oven to 180°F. This low temperature is key for slow fermentation.
2. Pour the 4 cups of whole milk into an oven-safe dish. Warm it in the oven for 10 minutes just to take the chill off—no need to boil.
3. Remove the milk from the oven and stir in the 1/4 cup of plain yogurt until fully dissolved. Tip: Make sure your yogurt has live cultures for the best fermentation.
4. Cover the dish with a lid or aluminum foil to keep contaminants out. Place it back in the oven.
5. Let it ferment undisturbed for 8-10 hours. The longer it sits, the tangier it gets. Tip: Check at 8 hours to see if it’s reached your desired consistency and flavor.
6. Once fermented, remove from the oven and cool to room temperature. Then, refrigerate for at least 2 hours before serving. Tip: Chilling thickens it up, making it perfect for breakfast or a snack.

Final thoughts: Ryazhanka is luxuriously thick with a mildly sour flavor that’s surprisingly refreshing. Try it drizzled with honey or topped with fresh berries for a delightful twist.

Conclusion

We hope this roundup of 20 Delicious Ukrainian Recipes has inspired you to explore the rich flavors of Ukraine right from your kitchen. Each dish offers a unique taste of Ukrainian culture, perfect for home cooks looking to try something new. Don’t forget to share your favorites in the comments and pin this article on Pinterest to spread the love for Ukrainian cuisine. Happy cooking!