Chicken Kyiv is one of the most famous dishes in Ukrainian cuisine, known far beyond the country’s borders.
While in the classical version, the chicken bone is retained, nowadays, the boneless version is more popular.
To prepare this Ukrainian dish, the chicken fillet is first flattened and wrapped around cold butter.
Then, the chicken is first coated with a mix of grated cheese, parsley, dill, mushrooms, and pepper, dipped in beaten egg yolk, and fried. It is traditionally served as a main dish.
Olivier Potato Salad
The staple cold appetizer of the Ukrainian New Year celebration, the Olivier Salad, is a pretty old dish: the first documented recipe dates back to 1894.
Nowadays, the salad includes five key elements: meat (usually boiled sausages), eggs, potatoes, pickles, and mayonnaise.
Eggs and potatoes are boiled and cut in cubes. Meat and pickles are cut in cubes as well, and then mixed in with mayonnaise. The dish can be stored in the fridge or served immediately.
Ukrainian varenyky are commonly known as “pierogi,” which originates from Poland.
Varenyky dumplings are usually made with savory fillings, like meat, potatoes, mushrooms, and cabbage. Cottage cheese or cherries typically serve for sweet varenyky.
Cherry varenyky are considered the classic of Ukrainian cuisine. They are commonly served with sour cream and sugar on top