Ukrainian Christmas: 12 traditional and budget-friendly recipes

What's on the Christmas menu in Ukraine?

Traditionally, on Christmas Eve, Ukrainians avoid meat and dairy products. The meal consists entirely of meatless dishes, each rich with symbolic meaning. The stars of the evening are kutia (a sweet wheat porridge with honey, nuts, and dried fruit) and uzvar (a dried fruit drink).

Here's a glimpse of what's served in different regions of Ukraine:

• Luhansk region (east): Kutia is often made with rice, uzvar is prepared with cherries, and pies are baked with various fillings.
• Ivano-Frankivsk region (west): The Christmas table includes an array of varenyky (dumplings), meatless holubtsi (cabbage rolls), mushroom gravy, tsvikli (beet horseradish relish), kisel (a fruit jelly), and pampukhy (doughnuts).
• Zhytomyr region (northwest): People prepare fish and mushroom aspic.
• Lviv region (west): Highlights include Yavoriv pie with potato and buckwheat filling, borshch with mushroom-stuffed dumplings (vushka), thick prune kissel, and poppy seed rolls.
• Northeastern Carpathian foothills: The focus is on fried potatoes with garlic and dill alongside vinaigrette salad.
• Chernivtsi region (southwest): Broiled fish, beans, and prunes with walnuts and honey are on the menu.

The next day, on Christmas, after the fast ends, the holiday table becomes even more elaborate and indulgent. The 2024 Nativity Fast begins on November 15 and ends on Christmas Eve, December 24.

Let's dive into the recipes!

Kutia with flour topping

Photo and recipe by Maryna Khvyl

Ingredients:

• 500 g wheat berries
• 200 g dried poppy seeds
• 150 g sugar
• 2 tbsp honey
• 100 g raisins
• 1 cup uzvar or boiled water
• 150 g flour

Instructions:

1. Rinse the wheat thoroughly, cover with cold water (about 3–4 cm above the grains), and cook over medium heat until tender.
2. While the wheat is still warm, stir in the sugar and honey, then let it cool.
3. Boil the rinsed poppy seeds, stirring constantly until all the liquid evaporates. Grind the cooled poppy seeds until they turn white (using a mortar, meat grinder, or blender).
4. Soak the raisins in boiling water for 15 minutes.
5. Toast the flour in a heated skillet over low heat until it turns a creamy color (be careful not to burn it).
6. Combine the wheat, poppy seeds, and raisins. If needed, add uzvar or boiled water to adjust the consistency.
7. Transfer the kutia to a serving dish and sprinkle with the toasted flour topping.

Uzvar with cherries

Photo by Olena Demianchuk

Ingredients:

• 300 g dried fruits (apples, pears, prunes)
• 100 g dried cherries
• 3 liters water

Instructions:

1. Rinse the dried fruits under running water, then soak them in 1.5 liters of boiling water for 30 minutes. Don't discard the water — it holds all the aromas that make uzvar special.
2. Add another 1.5 liters of water and simmer for 30 minutes.
3. Once cooled, stir in honey to taste (adding honey while hot diminishes its health benefits).
4. Let the uzvar sit for at least 3 hours to fully develop its flavor — this step distinguishes it from regular compote.

Borshch with mushroom dumplings 

Photo by yanusia.com

Ingredients:

• 600–700 g beets
• 1 large onion
• 3 liters of mushroom broth
• Salt, pepper, bay leaves (to taste)
• Dill greens
• 2 tbsp vinegar or lemon juice

For the dumplings:

• 150 g flour
• 1 egg
• 50 g water

Filling:

• 1 onion
• 50 g dried porcini mushrooms
• Salt, ground black pepper

Instructions:

For the broth and dumplings:

1. Soak the dried mushrooms overnight, then boil until tender (about 1 hour). Strain the broth through a fine sieve to use for the borshch.
2. Boil and peel the beets.
3. Prepare the dumpling filling by chopping and sautéing the onion, then mixing it with minced, cooked mushrooms.
4. Combine flour, egg, and water to make dough. Roll it out thinly (1–1.5 mm) and cut it into small circles or squares. Add a bit of filling, seal tightly, and shape into "ears."
5. Cook the dumplings in salted boiling water for 1–2 minutes. Toss them lightly in oil to prevent sticking.

For the borshch:

1. Fry the sliced onion until golden in sunflower oil. Grate the boiled beets and add them and vinegar to the onions. Sauté for 3–5 minutes.
2. Add the sautéed mixture to the boiling mushroom broth along with bay leaves, salt, and pepper. Simmer on low heat for 5 minutes.
3. Serve the borshch with dumplings and a sprinkle of fresh dill. For extra flavor, add a small clove of crushed garlic to each bowl.

Cabbage rolls with potatoes

Photo and family recipe by Valentyna Kushch

Cabbage rolls with potatoes are a traditional dish from Ukraine's eastern Donetsk region. This recipe has even been officially recognized as part of Ukraine's intangible heritage.

Ingredients:

• 1 head of cabbage
• 1 kg potatoes
• 1 large onion
• 0.5 kg mushrooms
• Salt, pepper, garlic (to taste)

For the sauce:

• 0.3 liters tomatoes in their own juice or 1 tbsp tomato paste
• Salt, pepper, garlic, sugar (to taste)

Instructions:

1. Remove the core from the cabbage and boil the head until soft. Alternatively, you can soften the cabbage by freezing it overnight or using a microwave.
2. Finely chop the onion and mushrooms, then sauté them until golden.
3. Grate the potatoes on a fine grater, squeeze out excess moisture, and mix with the sautéed onion and mushrooms. Add spices to taste.
4. Separate the cabbage leaves and trim the thick veins. Place a spoonful of filling on each leaf, then roll it into a cabbage roll.
5. Line the bottom of a baking dish with cabbage leaves, arrange the cabbage rolls on top, and pour over the prepared sauce. Cover with more cabbage leaves, then seal the dish with foil. Bake at 180°C (350°F) for about 1.5 hours.
6. Add sour cream and fresh herbs to the rolls for a non-fasting version. You can also serve them with mushrooms cooked in a creamy sauce or top them with crispy onions.

Varenyky

Photo by Amazing Ukraine

Ingredients for the dough:

• 500 g wheat flour
• 250 g cold water
• 3 tbsp oil
• A pinch of salt

Instructions:

1. Combine the ingredients, knead the dough, and let it rest for 1 hour.
2. There are endless options for the filling: mashed potatoes, sautéed cabbage, mushrooms, savory or sweet cheese, and cherries.
3. For a unique twist, try a filling with salted herring: Finely chop sauerkraut and sauté it with onions. Add diced salted herring fillet, mix well, and season with salt and pepper.

For Christmas, many households would hide little "surprises" inside the varenyky — like a bean, a clove of garlic, or a coin. These were believed to bring health, wealth, or family blessings to the person who found them. The tradition often brought laughter and joy to both children and adults.

Bean pâté

Photo by Depositphotos

Ingredients:

• 200 g dry beans
• 1 onion
• 1 carrot
• 3 tbsp vegetable oil
• 1 garlic clove
• Ground bay leaf, salt, pepper, and smoked paprika to taste

Instructions:

1. Soak the beans for 6–8 hours, then rinse well. Cover with fresh water and cook until tender (about 40 minutes). Drain.
2. Finely chop the onion and grate the carrot. Sauté the veggies in oil until soft. Add the whole garlic clove and simmer on low heat until tender. If the mixture becomes dry, add a bit of water. Sprinkle with ground bay leaf, mix, and heat for another minute.
3. Blend the cooked beans and sautéed vegetables into a smooth purée using a blender or food processor. Adjust seasoning with salt and smoked paprika. Serve chilled or at room temperature.

Fish aspic

Photo by gurman.co.ua

Ingredients:

• 1.5 kg fish (river or sea)
• 2 onions
• 4 carrots
• 1 parsley root
• 1 celery root
• 2–3 bay leaves
• 1/2 cup white vinegar
• 2–3 tsp gelatin
• Cloves, black peppercorns
• 1/2 tbsp salt and sugar

Instructions:

1. Prepare the fish by removing the bones and cutting it into pieces.
2. Place the head, fins, tail, and bones in a pot with cold water. Bring to a boil. Add chopped carrots, parsley root, celery, onions, peppercorns, cloves, and salt. Simmer for about an hour.
3. Strain the broth, bring it back to a boil, and add the fish pieces. Cook for 15–20 minutes until done. Remove the fish and let it cool.
4. Add vinegar, sugar, and pre-soaked gelatin to the broth. Heat until the gelatin dissolves, then strain again and cool to room temperature.
5. Arrange the fish pieces in a dish, cover with the broth, and refrigerate until set. Garnish with parsley and serve with horseradish.

Pumpkin and cheese roll

Photo and recipe by Iryna Iryna

Ingredients:

• 500 g pumpkin
• 3 eggs
• 3–4 tbsp flour
• 1 onion
• Salt and pepper

For the filling:

• 200 g cheese (or two processed cheese spreads)
• 3–4 tbsp yogurt (or mayonnaise)
• 2 hard-boiled eggs
• 1 chicken thigh or breast (cooked or fried)
• Dill
• 2–3 garlic cloves

Instructions:

1. Peel, chop, and either bake or sauté the pumpkin.
2. Blend the pumpkin, onion, and egg yolks into a smooth mixture.
3. Beat the egg whites with a pinch of salt until stiff peaks form. Fold them into the pumpkin mixture. Add flour, salt, and pepper. Spread the batter on a baking sheet lined with parchment paper and bake at 200°C (390°F) until done.
4. Prepare the filling by blending cheese and yogurt until smooth. If using processed cheese, grate it finely. Add garlic, dill, chopped boiled eggs, and diced chicken. Mix well.
5. Roll it up gently once the pumpkin sheet cools slightly, then unroll. Spread the filling evenly, roll it back up, and refrigerate for 2–3 hours. Slice and serve.

Roasted pork hock

Photo by Alina Mazur

Ingredients:

• 1 pork hock
• 1 onion
• 1 carrot
• Black peppercorns, allspice, bay leaf, salt

For the marinade:

• 1 tbsp soft butter
• 1 tbsp mustard
• 1 tbsp soy sauce
• 1 tbsp honey

Instructions:

1. Clean and soak the pork hock, trimming off any tough skin.
2. Place it in a large pot, cover it with water, and add salt. Simmer over medium heat, skimming off foam as needed. Add an onion (with skin), carrot, bay leaf, and peppercorns. Cook for 2.5–3 hours until the meat starts to fall off the bone. Cool slightly.
3. Mix butter, mustard, soy sauce, and honey to make a glaze. Brush the hock generously with the glaze and roast in the oven for 30–40 minutes, basting with the glaze twice more during cooking.
4. Serve hot or cold — both ways are delicious and budget-friendly.

Stuffed chicken

Photo by smachno.ua

Ingredients:

• 1 whole chicken
• 4 eggs
• 4 onions
• 1–2 garlic cloves
• 4 tbsp flour
• 1 tbsp butter
• Salt, ground black pepper, ground coriander

Instructions:

1. Carefully separate the chicken skin from the meat, leaving it intact. Stitch any tears, leaving one opening for stuffing.
2. Dice the chicken meat, liver, heart, and gizzard into small pieces. Mix with four eggs, finely chopped onions, flour (lightly toasted in a dry skillet), minced garlic, salt, pepper, coriander, and butter.
3. Stuff the mixture into the chicken skin and sew it closed.
4. Simmer the stuffed chicken over low heat for 1 hour. Let cool before slicing. Garnish as desired.

Ukrainian donuts (Pampushky)

Photo and recipe by Tetiana Petryshyn

Ingredients:

• 250 ml water
• 3 tbsp sugar
• 3 tbsp oil
• 1/4 tsp salt
• 10 g (1 packet) vanilla sugar
• 1 tbsp vodka (prevents excess oil absorption)
• 20 g fresh yeast
• About 350 g flour
• Optional: turmeric, citrus zest, or spices for color and flavor
• Jam for filling

Instructions:

1. Boil water with salt, oil, and sugar. Add 2 tbsp flour and whisk to remove lumps. Cool to lukewarm.
2. Dissolve the yeast in 1 tsp sugar, then mix into the cooled mixture. Add vanilla sugar, vodka, and sifted flour. Knead into a very soft, slightly sticky dough. Cover and let rise in a warm place. Punch down and let rise again.
3. Shape dough into small balls, fill with jam, and seal. Let rest for 15–20 minutes.
4. Fry in hot oil over medium heat, seam-side down, flipping occasionally. Drain on paper towels and enjoy.

Apple cream cake

Photo and recipe by Ivanka Hrumeza

This budget-friendly cake is egg-free but delicious, with a unique festive appearance.

For the cake layers (20х20 cm form):

• 300 ml sour cream
• 200 g sugar
• 100 g melted butter
• 1 tbsp baking powder
• About 650 g flour

For the "cream":

• 1 kg apples, grated
• Up to 1 cup sugar (to taste)
• 100 ml water
• 2 packets of green jelly mix (with gelatin)

Instructions:

1. Beat the sour cream with sugar, add melted butter and baking powder, and gradually mix in flour to form a soft, elastic dough. 
2. Divide into 8-10 portions and roll each to 3–4 mm thickness. Bake at 180°C (350°F) for 5–6 minutes until barely golden. Do not overbake.
3. For the cream, cook grated apples with sugar and water for 5–10 minutes. Stir in the jelly mix until dissolved.
4. Layer the hot apple mixture between the cake layers. Cool completely. The jelly will set, making the cake firm and sliceable.

Enjoy your cooking!

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