Ukrainian national cuisine
People cuisine - is as much a cultural heritage of the Ukrainian people as language, literature, the arts, it is an invaluable achievement to be proud of, that should not be overlooked.
Ukrainian cuisine developed over centuries and in ancient times was marked by a variety of dishes, high taste and nutritional qualities. The majority of Ukrainian cuisine is celebrated difficult and complex recipe combined nd ways of cooking (yes, cooking soup when used up to 20 components).
To a large extent on the nature of food affects the main method of heat treatment products, which largely depends on the design of the home. In Ukraine it was closed hearth type - of cooking stove. Therefore, in Ukraine mainly prepared boiled, steamed and baked foods
Geographical and climatic conditions and agricultural area economy allowed the population of Ukraine to eat as a vegetable and meat diet.
Important place in the diet of our ancestors has long occupied and fish, among which may be mentioned carp, bream, sturgeon, catfish, eel, tench, gudgeon, pike, Elm. Was used in foods as eggs of different species of fish.
Among the plant foods of ancient Slavic peoples first served bread that was prepared from rye and wheat flour to leaven (sour bread) and baked in kilns.
Ate unleavened dough as dumplings and other products. Our ancestors knew many types of bread products: pies, cakes, loaves. Hell also bread with poppy seeds and honey.
With garden vegetables used: cabbage (fresh and fermented), beets, radishes, carrots, cucumbers, pumpkins. As a seasoning for dishes using local spice and flavoring plants - horseradish, onion, garlic, dill, parsley, cumin, anise (anise), mint, galangal and imported from other countries - pepper and cinnamon.
For cooking use animal fat and various oils, vinegar and nuts. In the absence of sugar a considerable role in the diet played honey.
Fruit and berry eating apples, cherries, plums, currants, cranberries, raspberries, cranberries and more
Corn used for food like boiled, and as a meal and flour, of which in many areas are preparing a variety of dishes - hominy, oatmeal, hoydanky, dragonfly Hutsul, Kulesha, Lemishko, knyshyky Hutsul, small kukurudzyanku etc.
With the advent of pumpkins population begins to cook pumpkin porridge, cook stewed pumpkin, pumpkin with cream and more.
At the same time there are also dishes with peppers, beans, asparagus and celery.
In the XVIII century. in Ukraine is very spread potato that is quickly gaining in naselennya.Mayzhe love all soups - borscht, soup and others - pryhotovlyayutsya thereafter with potatoes.
Broadly used for making potato dishes and in combination with other foods - meat, bacon, carrots, beans, mushrooms, apples, poppy seeds, horseradish, cheese and more.
Greatly expanded to a variety of drinks. Began to prepare a variety of liqueurs, brandy and other beverages and domestic industrial production.
Yet our nation loves and serves Ukrainian cuisine, many of which healed world fame. Many dishes of our cuisine has become a permanent component of the diet in others, especially Slavic peoples