Top 4 Ukrainian Foods - A Quirky Guide to What Ukrainians Eat

Have you ever asked yourself what these traditional dishes taste like? Have you ever wondered where these popular foods originated from? If so, then this quirky guide to the top 10 Ukrainian foods will definitely interest you!

1. Varenyky

Varenyky is one of Ukraine’s most popular foods. These dumplings are made from either a meat or cheese filling and can be boiled, fried, or baked (in an oven). It’s great comfort food and it goes well with a cup of herbal tea after a long day at work.

The recipe we’ve given below is for a basic varenyky. We’ve shared additional ingredients you can use if you want something more filling and nutritious. You can always add any other food you like, but make sure your preparation technique doesn’t change. For example, don’t boil cabbage in a pot before wrapping it in dough or your dumplings will end up being soggy and tasteless!

Below, we’ve provided you with some of our favorite recipes:

Varenyky With Cabbage: Ingredients: 1 head of cabbage 2 tablespoons vegetable oil (to fry cabbage) Salt Pepper Prep Time: 15 minutes (for each serving) Prepare Time: 35 minutes Serving Size: 4 Cooking Tips This dish takes more time than others; however, prep time accounts for just 15 minutes. Just cut off leaves from the head of cabbage and then rinse them off before frying them until soft on medium heat.

Step by Step

1. Set a big saucepan of water on high heat. Add salt and pepper once the water begins to boil
2. Cut off bottom ends of cabbage leaves
3. Place leaves in boiling water one at a time so they don’t fall apart when boiled together
4. Boil for about 20 minutes or until softened
5. Drain excess water using a colander... Enjoy your hot and healthy meal!

2. Paczki

Paczki is a Polish treat, similar to donuts. Not much is certain about their history (although there are many stories). Perhaps that’s why they taste so good. The recipe varies from region to region and baker to baker, with some parts of Poland adding raisins or nuts or chocolate chips. No matter where you try them, paczki are always sweet and delicious. Enjoyed at carnivals and celebrations like Easter, Christmas, and birthdays in Poland; paczki can now be found throughout Germany, Australia, and even New York City.

Making paczki:

1. Mix milk, eggs, sugar, and salt in a mixing bowl. Sprinkle yeast over top. Let stand until mixture bubbles—about 5 minutes.
2. Add butter and 3 cups flour; beat until smooth (dough will be sticky).
3. Turn dough out onto a lightly floured surface; knead about 8 times or until dough is no longer sticky (add remaining flour if necessary).
4. Cover with plastic wrap; let rise in warm place 30–45 minutes or until doubled in size.* *Yeast dough rises faster when placed near a warm oven or heat register during rising; remove when ready to fry.)

While in Poland, we tried a variety of paczki filling recipes—including a classic raisin-and-nut combination, chocolate, and even an eggnog-flavored one! Polish Bakeries—however—prefer a very simple potato filling: mashed potatoes with butter, brown sugar, and spices (just like mashed potatoes). We’ve replicated that recipe below; however, you can substitute any number of fillings such as fruit compote or whipped cream with fresh fruit. Preparation: Combine mashed potatoes, brown sugar, corn syrup, and cinnamon in a small bowl; stir in melted butter until smooth.

3. Holubtsi

Holubtsi is a dish consisting of cabbage leaves stuffed with rice, beef, and onions. The traditional way of preparing holubtsi is boiling, baking, or frying them. If you want your holubtsi to taste even better, you can add garlic or dill for a more intense flavor. To make it easier for you, we’ve prepared a simple recipe that will take you less than 30 minutes from start to finish!

To make your own holubtsi you will need 2 leaves of cabbage, one large onion, and 300 grams of rice. It might be difficult to choose between traditional recipes, but today we are going to use chicken instead of beef as it is healthier and takes less time than preparing meat at home.

First, peel your onion and garlic cloves. Chop them into small pieces and put them in a frying pan with olive oil on medium heat. After a couple of minutes, add some salt and pepper powder. Once you’ve added these ingredients, start filling up your cabbages with rice. Don’t forget about adding more spices! Put one layer of chopped onions in every leaf and then add some spoons full of rice on top. Once both sides of each leaf are filled up, roll them up like cigars!

Now that everything is prepared and ready, it’s time to bake them for 30 minutes. Since ovens can vary from model to model, watch out for any changes in color or cracks in dough. If you don’t want to turn on your oven, feel free to fry your holubtsi for 20-25 minutes until golden brown (oil temperature 160 degrees C). Bon appetit! Today we made our very first recipe by cutting off two very large cabbages from heads...

You can prepare holubtsi with a side of vegetables such as carrots or potatoes. If you want your meal to be even healthier, try adding fruits such as apples, pears, or bananas. You can also add salt, pepper, and paprika for a more intense flavor! Holubtsi is a very popular dish in Ukraine and people often enjoy it with friends and family on special occasions. With our recipe, you’ll have time to start preparing all kinds of traditional dishes that represent Ukrainian cuisine!

4. Potato Pancakes

more than just a Saturday night treat, potato pancakes (also known as latkes) are eaten year-round. They’re typically made with shredded potatoes, eggs, and onions. Here’s how to make them if you don’t have your grandmother around.

Shred about 1 pound of peeled potatoes on a box grater or in a food processor; add 1 large egg and 1⁄4 cup minced onion; season with salt, pepper, garlic powder, or onion powder. Mix well in a bowl or mash together using a potato masher for best results. Heat about 2 Tbsp of oil in a skillet over medium heat; drop batter by heaping tablespoonfuls into the pan so they’re not touching each other.

Cook pancakes until brown on the bottom, about 3–4 minutes. Flip and cook the second side for 2–3 minutes longer. Serve with sour cream or applesauce (or both!). Repeat with the remaining batter, adding more oil to the pan as needed.

The recipe will make 5 servings of 4 latkes each. Makes 1 serving of 4 potato pancakes: 228 calories, 7 g fat (1 g saturated), 0 mg cholesterol, 588 mg sodium. Dining On A Dime Tip: Save time by shredding your potatoes using a grater/shredder attachment for your food processor—just be sure to chop up any larger pieces so they’re small enough to stick together when frying.

To Wrap It Up!

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