Ukrainian Food

I’ve said in the past that if you want to avoid crowds, the Monday after Thanksgiving is a good day to fish on the Salmon River. Well, here’s another quiet day to…

I thought I’d written everything one needs to know about varenyky. I’ve prepared the Ukrainian dumplings with potatoes, cabbage, butternut squash, and artichoke. I’ve eaten them at countless restaurants reviewed on these pages, I’ve…

A whole deer, even if you keep the backstraps and legs whole, yields a lot of ground meat, mostly from the neck and the belly. This is nothing to worry about: these…

I’ve already posted a couple recipes for varenyky here and here, so I figured I’d come up with a third one — and write an entry with everything you’ll ever want to…

With this recipe, I’m killing two old Eastern European birds with one stone. The combination isn’t just a gimmick, though; the two dishes actually work really well together! The venison goulash uses…

Here’s another recipe made with seafood that can be found in Crimea: skate, shrimp, and mussels. (See also my Crimean Seafood Orzo). Following Ukrainian cuisine’s propensity for all things ground, the fish…

When thinking about Ukrainian food, seafood is probably not the first thing that comes to mind. We tend to forget that in addition to its countryside and its heaps of sausages and…

Most Eastern European countries have their version of potato pancakes, with small variations in the way you grate and bind the potatoes. In Ukraine, they’re called deruny, and in Belarus, it’s draniki, but the two are…