Bread and wheat products are important to Ukrainian cuisine. Decorations on the top can be elaborate for celebrations.
Babka: Easter bread, usually a sweet dough with raisins and other dried fruit. It is usually baked in a tall, cylindrical form.
Bublik: ring-shaped bread roll made from dough that has been boiled before baking. It is similar to bagel, but usually somewhat bigger and with a wider hole.
Kalach: ring-shaped bread typically served at Christmas and funerals. The dough is braided, often with three strands representing the Holy Trinity. The braid is then shaped into a circle (circle = kolo in Ukrainian) representing the circle of life and family.
Korovai: a round, braided bread, similar to the kalach. It is most often baked for weddings and its top decorated with birds and periwinkle.
Pampushki: soft, fluffy bread portions topped with garlic butter.
Paska: traditional rich Easter bread. It is shaped in a short round form. The top of the paska is decorated with typical Easter symbols, such as roses or crosses.
Varenyky stuffed with meat, served with fried onions and sour cream
Kruchenyky served with kasha and a mushroom sauce
Deruny or draniki, here in a traditional crockery dish.
Varenyky (also called pyrohy in some regions of Western Ukraine): dumplings made with fillings, such as mashed potatoes and fried onions, boiled ground meat and fried onions, liver and fried onions, fried cabbage with fried onions, quark, cherries, and strawberries. Served with sour cream and butter or sugar, when filled with fruits.
Pyrizhky: baked buns stuffed with different fillings, such as ground meat, liver, eggs, rice, onions, fried cabbage or sauerkraut, quark, cherries etc.
Holubtsi: cabbage leaves (fresh or sour) rolled with rice filling and may contain meat (minced beef or bacon), baked in oil and carmelized onions and may contain as a baking sauce tomato soup, cream or sour cream, bacon drippings or roasted with bacon strips on top.
Mlyntsi or nalisnyky: thin pancakes filled usually with quark, meat, cabbage, fruits, served with sour cream.
Stuffed duck or goose with apples.
Roast meat (pechenya): pork, veal, beef or lamb roast.
Fish (ryba): fried in egg and flour; cooked in oven with mushrooms, cheese, and lemon; marinaded, dried or smoked variety.
Guliash: refers to stew in general, or specifically Hungarian goulash.
Kotlety/Sichenyky (cutlets, meatballs): minced meat or fish mixed with eggs, onions, garlic, breadcrumbs, and milk, fried in oil and sometimes rolled in breadcrumbs.
Mead (мед, med, or медовуха, medovukha): a fermented alcoholic beverage made from honey, water, and yeast. Its flavour depends on the plants frequented by the honeybees, the length of time and method of aging, and the specific strain of yeast used. Its alcohol content will vary from maker to maker depending on the method of production.
Nalyvka (наливка): a homemade wine made from cherries, raspberries, gooseberries, bilberries, blackberries, plums, blackthorns and other berries. Berries were put into a sulija (a big glass bottle), some sugar was added. After the berries fermented, the liquid was separated from the berries, and put into corked bottles. The berries were used to make pyrozhky (baked or fried pastry). The wine has about 15% of alcohol.