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Ukraine has long been famous for its rich traditions of national cuisine, which is known far beyond the borders of the republic. Many dishes were included in the menu of international cuisine: borscht, dumplings, dumplings. Dishes of Ukrainian cuisine are prepared from a wide variety of products (often in original combinations) and use various methods of culinary processing. The originality is expressed, firstly, in the predominant use of such products as pork, lard, beets, and wheat flour. Secondly, most dishes have large sets of ingredients.

An example is borsch, where many more products are added to beets that do not drown out, but only set off their taste. These features determine the unique taste, aroma, juiciness of food. In Ukrainian cuisine, dishes are prepared from beef meat, poultry - fried and stewed. Home-style roast, Ukrainian bitki, boiled pork stuffed with garlic and bacon, stewed with cabbage and bacon, krucheniki, zavivantsy, stuffed poultry are popular. Dishes from meat and poultry cooked in pots are especially tasty.

Combined dishes of meat and vegetables are tasty and healthy: Volyn krucheniki, beef with vegetables, mushrooms, homemade sausage with onions, potato curl stuffed, beets stuffed with rice, apples and cottage cheese. Traditionally, there are many fast and tasty egg dishes in Ukrainian cuisine. There is a large assortment of filling first courses, among which the most popular are borscht, there are more than thirty types of them: Chernihiv, Poltava, Volyn, Lviv, etc. Since ancient times, many dishes have been prepared from fish.

These are fish crucians, carp stewed with onions or in sour cream, crucian carp baked in sour cream, pike stewed with horseradish and others. The Ukrainian table cannot be imagined without tomatoes and sunflower oil. Sunflower oil is usually used to prepare salads, vinaigrettes, marinades, and hot second courses. Dishes of carrots, pumpkin, corn, potatoes, beans, lentils and especially beans are varied. Vegetables are also used as a side dish that needs marinade and pickling.

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