Delicious Ukrainian Cuisine

Borsch is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borsch" is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borsch, rye-based white borsch, and cabbage borsch.

Traditionally, pastries in Galicia were called plyatsky. They are baked in a large square shape and then cut into pieces. They usually combined cakes, cream and fillings. It resembles a cake, but easier to prepare. Now the most popular Lviv dessert, without a doubt, is Lviv cheesecake. It is believed that the original recipe was invented in the middle of the twentieth century by the famous chef Daria Tsvek and was published in her book "Sweet Cookies". But every housewife has her own vision, and now there are more than 30 recipes for Lviv cheesecake.

Varenyky are Ukrainian national dish that is not inferior in popularity and importance even to borsch. Varenyky are made from fresh dough and a variety of fillings, such as meat, potatoes, mushrooms, vegetables, fruits, cheese and many more. Their fillings can be salty or sweet, lean or meaty. Recipes vary greatly depending on the region. Thus, in Polissia, crushed beans are added to the filling, in Zakarpattia it is cheese, in Chernihiv region bacon crisps are added to the dish.