50 Best Ukrainian Foods to Eat in Ukraine: The Ultimate Culinary Guide

The quintessential Ukrainian beet soup, often served with a dollop of sour cream and fresh dill.

Half-moon dumplings filled with diverse ingredients like mashed potatoes, cabbage, or cherries.

Tender cabbage leaves wrapped around a savory filling of rice and meat, simmered in tomato sauce.

Cured pork fatback, a national symbol usually served sliced thin on rye bread with garlic.

A breaded chicken fillet pounded and rolled around cold butter, then fried until golden and crispy.

Crispy, shallow-fried potato pancakes typically enjoyed with sour cream or mushroom sauce.

A traditional Hutsul corn porridge cooked in cream and topped with sheep cheese and cracklings.

A legendary dessert featuring layers of nutty meringue and buttery chocolate cream.

Sweet cheese pancakes made from fresh quark, usually served for breakfast with jam or honey.

Small, fluffy yeast buns frequently coated in garlic oil and served as an accompaniment to borscht.

A traditional meat aspic made by simmering meat and bones into a savory jelly.

Meat rolls stuffed with a variety of fillings such as mushrooms, prunes, or cheese.

Thin crepes rolled with a sweet cottage cheese filling and baked with butter.

A hearty soup made from sauerkraut, often featuring pork and millet.

A traditional beverage made by boiling dried fruits like apples, pears, and prunes.

A ceremonial grain pudding with poppy seeds and honey, central to the Christmas Eve feast.

A rich, tall Easter bread decorated with religious symbols made of dough.

Savory patties made from a mixture of buckwheat and minced meat.

Traditional thin pancakes similar to blinis, served with savory or sweet toppings.

A classic round wheat bread with a distinctive horizontal cut on the top.

A thick, spicy, and sour soup that combines various meats and pickles.

A cold summer soup based on kvass or kefir, filled with chopped vegetables and meat.

Famous street food consisting of a fried dough bun with a sausage inside.

A multi-layered honey cake with a creamy filling that softens the biscuit layers.

A colorful salad made of boiled beets, potatoes, carrots, pickles, and onions.

A festive potato salad with eggs, peas, and pickles, dressed in mayonnaise.

A layered salad of pickled herring covered with vegetables and mayonnaise.

Potato cutlets filled with meat or mushrooms, fried until crisp.

Traditional Ukrainian garlic sausage, often smoked or baked in the oven.

A ring-shaped bread roll, similar to a bagel but larger and denser, often topped with poppy seeds.

A seasonal spring soup made with sorrel leaves, boiled eggs, and sour cream.

Soft dough dumplings often served with fried onions and bacon bits.

A thick millet porridge traditionally cooked over an open fire by Cossacks.

A Crimean Tatar flatbread with meat filling, fried in a dry pan and brushed with butter.

Deep-fried turnovers filled with minced meat and onions, popular as street food.

A variant of meat jelly similar to holodets, often more intensely flavored with garlic.

A sweet yeast roll filled with a dense, sugary poppy seed paste.

A thick, almost solid plum jam traditional to the Transcarpathian region.

An ancient dish of pork ribs stewed with beets and beet kvass.

Tiny 'ear-shaped' dumplings filled with mushrooms, usually served in Christmas borscht.

A baked cottage cheese pudding, often containing raisins and served for breakfast.

A fermented cereal-based beverage, traditional and mildly alcoholic, made from rye bread.

Baked milk that has been fermented, giving it a caramel color and creamy flavor.

A unique preservation style where watermelon is fermented in brine with herbs.

A rich broth made from wild forest mushrooms, common in the Carpathian regions.

Bell peppers filled with a mixture of meat and rice, stewed in a tomato-based sauce.

Small patties made of finely chopped meat, fish, or vegetables mixed with breadcrumbs.

A large, elaborately decorated wedding bread that serves as a central ritual element.

A rich chocolate cake filled with cherries soaked in alcohol and cream.

A spicy condiment made of grated beets and horseradish, served with meat.