Ukrainian cuisine 1

An important part of every culture is the cuisine. In different countries, different nations, it has its own peculiarities, dishes, methods of cooking.
Ukrainian cuisine dates back to the times of ancient Slavs and Kyiv Rus’.
Why I decided to write much about the cuisine – I love to eat ;)

So, major Ukrainian types of making dishes were cooking and stewing. Less - frying or burning. The development of animal husbandry, horticulture and agriculture, hunting and fishing has led to the formation in ancient Ukrainian rich in ingredients cuisine, with a wide range of dishes.

Surely, as in every country, cuisine was divided into daily meals, festive and ritual.

Everyday cuisine

The daily food was divided on food of plant and animal origin.
The most important dish in Ukrainian cuisine was (and still is) bread. On bread preserved many folk sayings such as "Bread - the head of everything".

Bread

Bread played an important role in ritual life. Bread was accompanied to marriage, left on the grave, put in place a future houses or wells. Parents taught their children to be treated with great respect to bread, and do not rush or throw it away. About products of bread I wrote below. The most common types of ritual bread were Paska and Korowaj. (Hold out a little). The art of making dough and baking bread handed from mother to daughter for many years.

Mostly bread was made of rye flour. In lean years, the flour could be made from barley, buckwheat or peas. With the spread of new vegetables from 19 century, flour was made also from potatoes and corn.

Also a kind of bread depended on the type of grain distribution of certain cereals. In the southern regions used more bread with wheat than rye. In some Western regions was used bread with oatmeal and cornmeal.

Bread was made as of leavened dough (dough left to wander at night), and unleavened, which was shaped cake (Korzh). People liked bread and Korzhi with milk, Salo (salo !!!) or oil. And during the holidays, our ancestors made them with honey or poppy seeds. Also people made small buns from dough - Pampushky.

 Korzh

 

Pampushky

P.S. Salo - cut to pieces and salted pork fat. It’s the Ukrainian national dish.

 

Piece of Salo

One of the most popular Ukrainian dishes were pies (or Pyrohy). Baked dough with filling called Pyrohy. Filling may be different: boiled potatoes, cabbage, buckwheat, dried fruit, poppy seeds, berries or mushrooms. During holidays pies were made with fish or meat. 

 

Small pyrohy (pyrizhky)

Today is all the same, and there is no difference with filling them. The main thing for them is to be tasty).

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