Ukrainian national cuisine is the richest of all Slavic cuisines. It’s popular and widely appreciated in most countries all over the world. Its special feature that sets it apart from Russian and Belarusian cuisines is that almost all products are fried in sunflower oil or lard before being boiled or stewed.

A monument devoted to a pig was erected in the Ukrainian city of Lutsk recently. People think that it was the pigs that saved the inhabitants of the city from starvation during the Tatar invasion. The Tatars thought pigs were “dirty animals”, so they didn’t eat pork. That’s why the locals were breeding pigs without being afraid that the meat would be taken away by the invaders.

Pork is still very popular in Ukraine today. If the whole carcass is treated correctly, one can use almost all of its parts. The Ukrainians use pork to make blood-puddings and wurst, “kruchenyki” (which is mushrooms, onions, etc. that are wrapped into a chop, which then gets fried and stewed), “sichenyki” (which are various meat courses like cutlets and meatballs stuffed with lard and garlic), smoked and roasted meat, “pechenya” (which is stewed meat with potatoes), and boiled pork that gets stewed with cabbage and lard. And, of course, the lard itself!

The Ukrainians eat lard uncooked, salted, smoked, fried, boiled, stewed – and it is also used as grease for cooking most Ukrainian dishes. They also stuff it into all meat courses except those made of pork, so that the meat gets succulent. Moreover, Ukrainian people use lard for cooking desserts (so-called “derguni” are fried in it). They’ve got a very special attitude towards lard – almost as special as the attitude towards borsch.

This famous Ukrainian dish was named after “byrsch” (Ukrainian word for the beetroot). Beet is one of the most widely used vegetables in Ukrainian cuisine. Borsch is made of beet and other fresh vegetables: cabbage, tomatoes, onions, etc. – all in all, this dish includes up to 20 different ingredients the combination of which gives borsch its unique flavor and taste. It’s not as liquid as Russian soups – that’s why the Ukrainians don’t “pour” borsch – they “put” it into your bowl. Borsch is eaten at any time of the day – it may even be served in the morning if the day’s going to be a hard one. There are more than 30 kinds of borsch!

However, if you came to visit a Ukrainian family and were served some borsch, don’t think that it’s all you’re going to be offered. Most probably, you’ll also be served a pony of “gorilka” – Ukrainian vodka. The Ukrainians are as good in drinking as the Russians. However, they usually prefer moonshine or beer. When you’re done with borsch, the hostess will bring you some cereal or potatoes served with onion fried in lard; various meat courses made of pork or poultry; fish courses (crucian baked in sour cream, carp stuffed with mushrooms and buckwheat, or zander roasted with mushrooms and crawfish); and vegetable dishes (salads made of fresh and boiled vegetables, stewed vegetables). In contrast to Russian cuisine, is seasoned with onion, garlic, horseradish, dill, caraway seeds, mint, lovage, thyme, and paprika. Seasonings made of foreign spices include bay leaf, black pepper and cinnamon (for desserts). By the way, onion and garlic are traditionally thought to be a wonder-working medicine possessing curing and magical powers.

You’ll definitely be offered something farinaceous for dessert – pampushki, galushki, shortcakes, shuliki, grechaniki, verguni, vareniki (with cherries, curds, onion, shkwarki (crispy fried lard), mashed potato, cabbage, and mushrooms…) and probably something else.

The Ukrainians use fruits and berries to make uzvar (a beverage made of boiled fruits and honey), jam, fruit butter and various sweets. They also love soaked, fresh, dried and smoked fruits.