Easter dishes are church-consecrated meals eaten during the family's Easter breakfast. Ukrainians consecrate mostly dishes that were not eaten during Lent: ham, sausage, cheese, butter, eggs, etc. Eggs are of special importance: there are krashanky (one-colored Easter eggs) and pysanky (hand-painted Easter eggs). Bitter herbs (such as horseradish), which are served at the Easter table in the memory of the bitterness of Christ's passion, were and are the must of a festive menu. Beetroot seasoned with horseradish is also consecrated in some Ukrainian regions. But the centerpiece of the Easter...