Author: Maria Dyachuk
The people say, "where there is bread, salt, and porridge, there is our home," and this is pure truth. Ukrainian culture, like any other, is impossible to imagine without the unique local cuisine. It is about it and will be discussed in this part!
The signature of Ukrainian cuisine is borscht. According to research, it is in the top five everyday dishes in Polissya or Slobozhanshchyna, as well as in the Hutsul region or the South, i.e., throughout the territory of modern Ukraine. But the exciting thing here is that there is no standard recipe for borscht, but many family ones are passed down from generation to generation. What do they have in common? Almost nothing but the base, the broth!
“I went and saw that every family has its own borscht recipe! And every family tells me how to cook it. Yesterday a woman told me: “I visited people, they eat borscht without sour cream! Foo! It's impossible! " I said," Why? " and she replied:" Well, how is it? It's not normal! " I was shocked. I saw that each family has its own, radically different recipe, – says Yevhen Klopotenko, a Ukrainian chef who was among the initiators of including Ukrainian borscht in the UNESCO Intangible Heritage List.
The Matviyevsky green borscht with goby fish is popular in the Mykolayiv region. In the Carpathians, you can try borscht in a cauldron: with dried mushrooms, wild parsley, and carrots. In Ivano-Frankivsk, the broth is cooked on the ribs, and in Shatsk, borscht is prepared from the blood of wild animals, such as wild boar. In ancient times, beet kvass was added to borscht, which had a characteristic sour taste.
For Ukrainians, food has long been not only a way to satisfy the body's needs but also an occasion to spend time with family and share happy and sad moments of life with them. Ukrainians invite guests to feasts on various occasions: the main events of the life cycle (baptisms, weddings, funerals), the community of the village or city can gather to celebrate the temple holiday, as well as other religious holidays. If people could not fit in the house, the tables were taken out into the yard and connected by a long line so every villager could find a place for himself. Together with the guests, they ate, sang songs, cried, mourned, laughed, and danced!
A festive wedding feast can be seen in the cartoon "Once upon a time there lived a dog"! The plot is based on a Ukrainian folk tale.
Hutsul sheep brynza
It is a geographically specified product in Ukraine because it can be produced only here and has a unique taste and technology. Its history dates back at least five centuries. Brynza is made from the milk of sheep grazed in the highlands.
For several months (from late May to September), sheep live and are fed in the highlands, at least 700 meters above sea level. The whole process of making cheese is done by hand. The taste of brynza depends on how much it has matured. It can vary from tender milk cheese to hot and spicy.
We recommend that you taste cheese connoisseurs who love new flavors!
Pork ribs or any pork to which bread kvass and spices are added and stewed in the oven. This nutritious dish was valued precisely because it gave the strength needed for hard work in the field or military campaigns. It is believed that the dish's name comes from the Ukrainian word "scream" because, during cooking, the meat squeaks in the pan and makes a specific characteristic squeaky sound. If you like meat baked with beer, which is traditional for European cuisine, you will enjoy the vereshchaka!
A typical dish for Ukrainians was prepared almost daily, primarily for dinner. These are pieces of dough cooked in boiling water that looks like squares or balls. It can be served as a separate dish, with the addition of stir-fry, or as part of a soup. If you like Italian gnocchi or Polish klotski, you will love this dish!
Probably, after this lesson, you will have a rumbling stomach! ;) Then, see you at the generous table in free Ukraine! Bon appetit!
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