National culinary traditions and language, literature, and art hold significant cultural value. Ukrainian cuisine, known for its diverse dishes offering exceptional nutritional value and taste, has evolved over the years. Historical records and archaeological findings reveal the Central Dnipro region's rich and varied food preferences during the Kyivan Rus period. The cuisine included: Domestic meat (pigs, sheep, goats, cows, calves). Fowl (chickens, geese, ducks, pigeons, grouses, and partridges). Processed grain products. Various vegetables. Garden vegetables such as fresh and pickled cabbage, beets, radishes, carrots, cucumbers, and pumpkins were particularly prominent. ...
Ukrainian national cuisine as an art
Ukrainian cuisine is not just a collection of traditional recipes that Ukrainians cook on weekdays and holidays. It is a way of life, folk culture, and national art, treated with trepidation both within and abroad. Let's learn more about traditional Ukrainian cuisine. To understand it from the inside, it is worth starting with key peculiarities that distinguish Ukrainian recipes from the recipes of other countries. Peculiarities of the national cuisine of Ukrainians In general, most of the features of Ukrainian cuisine are determined by the lifestyle of the people....
What dishes were on the Ukrainian table over 100 years ago?
Scientists believe the bulb onion, garlic, and rye to be the oldest products in Ukrainian lands. The same scientists are convinced that the ancient Ukrainian national cuisine was much healthier than the modern one since traditional dishes included lots of vegetables and cereals. The Ukrainian cuisine was finally formed in the XVII-XIX centuries. Some of the recipes have been lost but now they are actively revived in families. So let's remember how the very first dishes and drinks looked and tasted. Borsch At first glance, the ancient borsch was...