Muffins recipes

National dish of Ukraine

flag of Ukraine

  • Independence: 24. 8. 1991
  • Capital: Kyiv
  • Official language: Ukrainian
  • Population: 45 888 000
  • Area: 603 628 km2
  • International code: UA
  • Currency: Hryvnia (UAH)
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  • 1.5 – 2 pounds of beef or pork with bone
  • 0.5 cup dry beans 1 medium beet root
  • 0.5  cabbage
  • 4 potatoes
  • 3 carrots
  • 2  onions
  • 2  parsley roots
  • 2-3 bay leaves
  • 2-3 table spoons tomato paste
  • 2 green peppers
  • 5-6 black peppercorns
  • 1  garlic
  • 0.15 – 0.25 lb salted salo
Borsch is national food (dish) of Ukraine


Soak dry beans for 2-3 hours. Cut the meat into pieces (and place them in a pot filled with cold water. Bring to a boil and skim off any fat on the surface. In 30 minutes add the soaked beans, cover and cook for about 1 hour. While the meat is cooking, chop the beet as thin as you can. Place the beet slices into a frying pan with sunflower or vegetable oil and fry until soft (but be careful not to make it too soft!). You can add 1 tea spoon of vinegar to save beet color if you’d like. Chop the cabbage (also trying to make the slices thin), peel and chop the potatoes and just leave them alone for now. Chop 3 carrots, 2 onions and 2 parsley roots. Fry them until the onion is becoming golden. Now the fun part of the borscht recipe. Time to put it all together to make a master piece. But be patient, just focus on one step at a time. When the meat is ready add some salt, your 2-3 bay leaves, peppercorns and potatoes. In 5-10 minutes add your fried carrots, onions, parsley roots and beets. Also add the chopped cabbage. Now slow cook for about 10 minutes. Add 2-3 table spoons of tomato paste, wait until it boils. Now add a little bit of sugar if it is too sour for you. Turn off the stove, but your borscht is not ready yet. Cut the salted salo into tiny cubes. Chop the head of garlic and the dill. Grind them together in a deep bowl with a wooden spoon and throw it into the cooked borscht. Wait for 10-15 minutes more, even if you find it hard to resist all of those delicious smells. Add a table spoon of sour cream in your soup bowl; sprinkle with a little bit of chopped parsley and dill.


Ukrainian cuisine starters are first of all soups like borsch. Each region of Ukraine has it’s own borsch recipe. The most popular are Kiev, Lvov and Poltava borsches. Although it is not a unique major dish of Ukrainian national cuisine. Such soups like kulish, borage, yushka meat soup, fish soup (ukha), okroshka and slumgullion are also popular. And each of these soups has a lot of variations.

A lot of soups are prepared on the basis of popular types of meat and vegetables. The most popular meat basis is pork, while beet-root, legumes, potatoes and carrots are the most popular vegetables.

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