Ukrainian Recipes
Browse our collection of Ukrainian recipes — 7 dishes with photos, cook times and nutrition. Find your next favourite Ukrainian meal.
Beetroot pancakes
Alright folks, let's talk about beetroot pancakes! Trust me, this vibrant dish will not only satisfy your taste buds but also brighten up your morning with its colorful twist. Now, to make these beauties, you follow the usual drill - blend beetroot with milk, mix in the rest of the ingredients, and whisk until you have a smooth and vibrant purple batter. But here's a little tip from me - don't wear your favorite white shirt while blending the beetroot unless you want to look like you just survived a paintball match (yep, learned that the hard way!). One thing I've discovered while making these pancakes is that adding a pinch of cinnamon to the batter gives it a warm, cozy flavor that complements the earthy sweetness of the beets. Trust me, your taste buds will thank you later! So go ahead, whip up a batch of these Ukrainian-inspired pancakes, drizzle some maple syrup, top it off with frozen mixed berries and a dollop of blackcurrant jam, and enjoy a breakfast that's as delightful to look at as it is to eat. Bon appétit!
Beetroot latkes
Hey there, folks! Today I'm gonna share with you my take on Beetroot Latkes. Now, don't be intimidated by the name, it's just a fancy way of saying delicious beetroot pancakes. Let's get started! Preheat your oven to 180C/160C fan/gas 4. Now, in a bowl, mix together grated beetroot, egg, plain flour, minced garlic, and a sprinkle of caraway seeds. Don't forget to add a pinch of love, it's the secret ingredient! Anecdote time: One time, in my rush to finish a dish, I accidentally used powdered sugar instead of flour for my latkes. Let's just say it was a sweet disaster! Pro tip: To make your latkes extra crispy, squeeze out as much liquid as you can from the grated beetroot before mixing it with the other ingredients. Pop those latkes in the oven and let them bake until crispy on the edges. Serve them up with a dollop of Greek yogurt, a sprinkle of fresh mint, rocket, and cherry tomatoes. Voilà! Enjoy this colorful and flavorful dish, perfect for any occasion.
Beetroot Soup (Borscht)
This silky-smooth beetroot soup—bright ruby in color and earthy-sweet with a gentle tang—delivers a perfect balance of tender textures and vibrant flavor. Slow-simmered with stock and a touch of dill, it’s a comforting bowl of borscht that’s as nourishing as it is visually striking. The addition of creamy cannellini beans rounds out the dish, making it hearty enough for a light meal or a starter with bold character. A must-make for anyone craving a bowl of deep, rustic warmth with minimal effort.
Borsch
Alright, folks, let's talk about Borsch! This hearty Ukrainian beetroot soup is a real crowd-pleaser, and I've got a few tips and a funny story to share with you as we go through the recipe. So, to start off, making the stock can take some time - up to 3 hours, to be exact. Trust me, I once got so engrossed in rearranging my spice rack that I forgot about the stock simmering on the stove. Let's just say, crispy bits of beef shin are not what you're aiming for in this dish, haha! Now, here's a little trick for you: once your beef shin is falling apart tender, take a potato masher and gently break up the meat into the broth. It helps to thicken the soup and release even more flavor. You won't find this tip in your average recipe, but hey, that's what you get from a passionate (and slightly scatterbrained) chef like me! So, there you have it - a delicious pot of Borsch with a side of laughter and a dash of chaos. Enjoy every spoonful of this comforting soup, and don't forget to share your own kitchen adventures with me. Happy cooking!
Rosemary braised red cabbage with kabanos
Alright, lads and lasses, let's talk about my Rosemary braised red cabbage with kabanos, a dish that will make your taste buds dance! To start, you're gonna slice that red cabbage like you're in a veggie karate movie. Now, here comes my little secret: before adding the red wine vinegar, give it a taste. Once, I poured way too much vinegar in the mix and let me tell you, it was tangier than my grandma's gossip! A handy tip for you: if you want to add a smoky flavor to this dish, try grilling the kabanos sausages before serving. Trust me, it takes the whole thing to a whole new level. Now, picture this: I once mistook brown sugar for salt in this recipe. Let's just say, it was not a sweet mistake. Double-check your ingredients, folks! So, there you have it, a dish that combines sweet, tangy, and smoky flavors in one glorious bite. Get cooking and enjoy the delicious mess you'll make in the kitchen!
Sauerkraut pierogii
These tender dumplings feature a rich, tangy filling of sauerkraut and cabbage, wrapped in a delicate dough and crowned with crispy shallots for a satisfying crunch. The combination of bright acidity from the fermented cabbage and the savory depth of the fried shallots creates a perfect balance of flavors and textures. A touch of smoked paprika elevates the shallots, adding a subtle smokiness that ties the dish together. Worth the effort for its comforting, hearty appeal and the way it transforms humble ingredients into something truly special.
Tangy cabbage slaw
This vibrant cabbage slaw delivers a bright, tangy punch with a creamy dressing that balances sharp lemon, mellow vinegar, and earthy mustard. Thinly sliced white and red cabbage, crisp carrots, and sharp onion bring a satisfying crunch, while celery adds a subtle herbal note. The dressing—whisked together with mayo, lemon zest, cider vinegar, wholegrain mustard, and celery salt—coats each bite in a rich, zesty flavor that elevates simple vegetables into something irresistible. Perfect for picnics or as a side, it’s the kind of dish that disappears fast, leaving guests asking for seconds.