When I ask Evelina Vinicenko what Ukrainian food means to her, she doesn’t hesitate: “It’s not about trends or plating or even just ingredients. It’s about holding onto something when everything else is being taken from you. It’s about memory you can taste. It’s survival served warm.
“To truly understand the spirit of a place, you need to taste what its people have carried through war, winter, and celebration: their food”, says Evelina. While many picture Ukraine through its resilience, deep history, and endless fields of sunflowers, it’s at the table that its true essence is revealed.
Evelina Vinicenko, a proud Ukrainian who also shares her rich Lithuanian heritage, opens the door to her culture with recipes her grandmother passed down.
She begins with Šaltibarščiai, a cold beetroot soup that dazzles the eyes before it even touches the tongue. As she explains, it’s “fermented beet tang meets the creaminess of buttermilk, sharpened by fresh dill, grounded by warm roasted potatoes. It can have an unexpected taste at first, but one taste often leads to an undeniable craving.”
And then there’s Borscht, a dish so beloved it’s earned UNESCO recognition as part of Ukraine’s intangible cultural heritage. This ruby-red beet soup can be served hot or cold and includes beets, cabbage, potatoes, carrots, onions, and often beef or pork.
A generous dollop of sour cream can make it even better, Evelina says. However, with Borscht, every family has their own unique recipe. Some can be tart and vinegary; others, mellow and sweet.
If you’re craving comfort, Evelina suggests Varenyky. “If dumplings had a heart, they’d be called varenyky.”
These soft, half-moon-shaped dough pockets are filled with everything from mashed potatoes and onions to sweet cherries, cottage cheese, mushrooms, or meat. Boiled and often pan-fried in butter until golden, they’re typically served with sour cream and crispy fried onions.
Next comes Holubtsi cabbage rolls filled with rice, ground meat, onions, and spices, slow-baked in rich tomato sauce until they nearly melt in your mouth. These are traditional fare at weddings, Easter, and Christmas.
“The name means ‘little pigeons,’ but don’t worry there are no birds inside,” Evelina laughs.
And if you want to be adventurous Try Salo, a cured pork fat, usually served raw, sliced thin with rye bread, garlic, pickles, and vodka. It may sound unusual, but it’s considered a delicacy.
“Think of salo as Ukraine’s answer to charcuterie just without the cheese,” Evelina says. “It’s rich, silky, and deeply flavorful. Eating it is about honoring the whole animal and preserving a centuries-old tradition,” says Evelina.
Looking for something crispy? Try Deruny golden, pan-fried potato pancakes made with grated potatoes, onions, egg, and flour. Topped with sour cream or mushroom sauce, they’re simple, satisfying, and full of soul.
“Deruny proves that even the humblest ingredients can be magical,” Evelina adds.
“No Ukrainian meal feels complete without a drink and that usually means Uzvar,” Evelina says.”It’s a traditional cold beverage made by simmering dried fruits like apples, pears, and prunes with honey and spices. We serve it at Christmas and family gatherings.
So, the next time you visit Ukraine or share a table with someone from there don’t miss the opportunity. Let these dishes speak to you. They’re not just food. They’re a living language of culture, history, and heart.
