Ukrainian Cuisine Essay
Ukrainian cuisine is the specific set of cooking traditions and practices associated with Ukraine. Created within many centuries national cuisine reflects the richness of traditions and folkways of Ukrainian people. At the same time Ukrainian cuisine has absorbed the cultural influence of some countries such as Russia, Poland, Hungary, Turkey and Germany. Ukrainian cuisine is famous for its deliciousness, abundance of difference in taste and regional diversity.
However, many dishes that were once regional have proliferated with variations throughout the country. Dishes may contain great number of ingredients and unusual combinations and are cooked to complicated recipes using different kinds of techniques: frying, stewing, stuffing, baking, pickling, souring. Food is neither highly spiced nor bland but skillfully seasoned to perfection using great variety of herbs. Distinctive features of traditional Ukrainian dishes are their richness and high content of protein, fat and carbohydrates.
The basic ingredients of our national cuisine are grains and staple vegetables like potatoes, cabbage, onion, beets and mushrooms. Favorite meat of Ukrainians is pork. Lard – soft white fat obtained from pigs – has become a national symbol. Lard can be served as a separate dish or it can be used to prepare other dishes like eggs with shkwarki. There are thousands of nourishing and tasty dishes in Ukrainian cuisine. Holubsti, deruny, sichenyky, guliash, kholodets, mlyntsi, syrnyky, deruny, krycheneky, varenyky enjoy great popularity not only Ukrainian people.
Borsch is by far the most famous and widely spread Ukrainian dish. It is a soup made with beetroot as the main ingredient giving it a deep reddish-purple color. It also includes meat, cabbage, potatoes, tomatoes, carrots and onions. Hot bosh is served with smetana and pampushki – soft rolls with garlic. So, if you haven’t sampled Ukrainian dishes yet, you should definitely do it and you certainly won’t be disappointed!