THE PRESENTATION WAS MADE BY IRINA RODICHEVA GROUP

THE PRESENTATION WAS MADE BY IRINA RODICHEVA GROUP K-512 23. 02. 2013

UKRAINIAN CUISINE Soup Salads Breads Main course Desserts Beverages Meal composition Questions

SOUP BORSCHT Borscht is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple color. In some countries, tomato is used as the main ingredient, while beetroot acts as a secondary ingredient.

KAPUSNIAK Kapusniak is a filling vegetable soup of sauerkraut w hite cabbage. There are different types of kapusniak, prepared with different ingredients. Vegetarian kapusniak uses mushroom stock and there is another variety using pork fat. Traditional kapusniak is prepared using fish stock. In Ukraine kapusniak is served weddings, wakes and funerals as a main dish.

ROSOLNYK Rosolnyk — the first liquid food, an essential element of which is salty cucumbers. The structure may also include meat, pluck, different cereals (rice, buckwheat, barleys), vegetables (potato, carrot, onion, roots parsley, saler orparsnips), spices and greens.

YUSHKA fish soup, made of fresh-water fish, usually carp. Similar to the Russian cuisine, Ukha, which is also a fish-soup.

ZELENYJ BORSCHT Sorrel soup is a soup made from water or broth, sorrel leaves, and salt. Other possible ingredients are egg yolks or whole eggs (hard boiled or scrambled), potatoes, carrots, parsley root, and rice. It can be served hot or cold, and is usually garnished with sour cream.

SALADS OLIVYE Olivier salad is a traditional salad dish from Russia, which is also popular in many Eastern European countries, Iran and Israel. It is made with diced potatoes, vegetables, eggs, and ham and is dressed with mayonnaise.

VARIETIES salad with cooked and shredded beets, sauerkraut, cooked and chopped potatoes, onions, and carrots, sometimes pickles mixed with some sunflower oil and salt.

BREADS Paska: traditional rich Easter bread. It is shaped in a short round form. The top of the paska is decorated with typical Easter symbols, such as roses or crosses. Babka: another Easter bread, usually a sweet dough with raisins and other dried fruit. It is usually baked in a tall, cylindrical form. Kalach: ring-shaped bread typically served at Christmas and funerals. The dough is braided, often with three strands representing the Holy Trinity. The braid is then shaped into a circle (circle = kolo in Ukrainian) representing the circle of life and family.

MAIN COURSE VARENYKY Varenyky are square- or crescent- shaped dumplings of unleavened dough, stuffed with sauerkraut, cheese, mashed potato, cabbage, meat, hard-boiled egg (a Mennonite tradition) or a combination of these, or with a fruit filling. Varenyky are very popular in Ukraine.

Perohy: small pastries made with fillings, such as mashed potatoes and fried onions, ground meat and fried onions, liver and fried onions, fried cabbage with fried onions, cherries, and strawberries. Served with sour cream and butter or sugar, when filled with fruits. Pyrizhky: Small potato filled buns baked in thickened rich cream and dill.

CABBAGE ROLLS cabbage leaves (fresh or sour) rolled with rice filling and may contain meat (minced beef or bacon), baked in oil and carmelized onions and may contain as a baking sauce tomato soup, cream or sour cream, bacon drippings or roasted with bacon strips on top.

Syrnyky: cottage cheese fritters, sometimes with raisins, served with sour cream and jam. Mlyntsi: crêpes (blyntsi or nalisnyky), filled usually with cottage cheese, meat, cabbage, fruits, served with sour cream.

Stuffed duck or goose with apples. Roast meat (pechenya): pork, veal, beef or lamb roast. Fish (ryba): fried in egg and flour; cooked in oven with mushrooms, cheese, and lemon; marinaded, dried or smoked variety.

STUDENETZ Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consomm é. Non-savory dishes, often made with commercial gelatin mixes without stock or consommé, are usually called gelatin salads.

SALO Salo is a traditional Hungarian, Belarusian, Polish, Russian, Romanian and Ukrainian food originated from Ukraine: cured slabs of fatback (rarely pork belly), with or without skin.

Kotlety/Sichenyky (cutlets): minced meat or fish mixed with eggs, onions, garlic, breadcrumbs, and milk, fried in oil and sometimes rolled in breadcrumbs. Deruny: potato pancakes, usually served with rich servings of sour cream. Kruchenyky or Zavyvantsi: pork or beef rolls with various stuffing: mushrooms, onions, eggs, cheese, sauerkraut, carrots, etc.

DESSERTS Kutia: traditional Christmas dish, made of poppy seeds, wheat, nuts, honey, and delicacies. Halushki: sweet dough similar to doughnut holes. Frequently tossed with sugar. Halushky (pl. , singular is halushka) can also be filled with poppy seed or other sweet fillings. Syrnyky: fried curd fritters. Torte: many varieties of cakes, from moist to puffy, most typical ones being Kyjivskyj, Prazhskyj, and Trufelnyj. They are frequently made without flour, instead using ground walnuts or almonds. Zhele: jellied fruits, like cherries, pears, etc.

BEVERAGES ALCOHOLIC Strong spirits is also popular, including with infusions of fruit, spices, or hot peppers. Beer the largest producers of beer are Obolon, Lvivske, Chernihivske, Slavutych, Sarmat, and Rogan, which partly export their products. Wine from Europe and Ukraine (particularly from Crimea). Mead a fermented alcoholic beverage made from honey, water, and yeast. Its flavour depends on the plants frequented by the honeybees, the length of time and method of aging, and the specific strain of yeast used. Its alcohol content will vary from maker to maker depending on the method of production.

NON-ALCOHOLIC Kompot a sweet beverage made of dried or fresh fruits and/or berries boiled in water. Uzvar a traditional compote made of dried fruit, mainly apples, pears, and prunes. Kvas a sweet-and-sour sparkling beverage brewed from yeast, sugar, and dried rye bread.

Kefir milk fermented by both yeast and lactobacillus bacteria, and having a similar taste to yoghurt. Homemade kefir may contain a slight amount of alcohol. Mineral water: well-known brands are Truskavetska, Morshynska, and Myrhorodska. They usually come strongly carbonated. Ryazhanka another kind of natural yogurt made of baked milk.

INFORMATION SOURCES http: //en. wikipedia. org/wiki/Ukrainian_cuisine http: //mosfoodnews. ru/interest_ukrainskaya_kuhnya_rec epty-21 -280. html http: //www. gotovim. ru/national/ukrain/

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