What’s for dinner? Try these unique recipes from Ukrainian cuisine

If you think Ukrainian food is only about borshch and varenyky, get ready to be surprised! Many authentic and delicious dishes are officially recognized as part of Ukraine's national and regional intangible cultural heritage and are cooked and enjoyed by Ukrainians to this day.

In this article, Rubryka has selected traditional dishes carefully preserved across different regions of Ukraine.

Holubtsi from Vinnytsia region

Holubtsi, or stuffed cabbage rolls, is a classic Ukrainian dish officially recognized as part of Ukraine's intangible cultural heritage in 2023. The initiative to include it came from the southern Odesa region, but other areas quickly joined in. The Vinnytsia Regional Center for Folk Art even launched a flash mob called "Let's Cook Holubtsi Together," inspiring home cooks to share their culinary secrets.

The contemporary version of Holubtsi — cabbage rolls stuffed with a rice and meat filling, served with sour cream and tomato sauce — has become a staple of everyday Ukrainian meals. However, each region has its unique twist on the dish. In Poltava, they use buckwheat and crispy pork cracklings instead of rice. Holubtsi are stuffed with rice in the Zakarpattia region, while the meat sauce is served separately. A distinct western Ukrainian variation from the historical area of Galicia features grated potato filling paired with a rich mushroom sauce. Cooks in southern Ukraine sometimes use grape leaves instead of cabbage. Even the rolling techniques vary — from small, tightly wrapped rolls to envelope-like folds. But Vinnytsia takes Holubtsi to another level by making them with crepes!

Vinnytsia-style Holubtsi recipe

Ingredients

For the filling and rolls:

• 500 g white cabbage
• 300 g pork
• 1 onion
• 1 carrot
• Salt, ground black pepper, nutmeg (to taste)

For the crepes:

• 200 ml milk
• 200 ml water
• 1 egg
• 1 cup (160 g) flour
• 1 tbsp sugar
• 1/2 tsp baking soda
• 2 tbsp vegetable oil
• A pinch of salt

For the sauce:

• 100 ml tomato sauce
• 100 g sour cream
• 3 bay leaves
• 1/2 bunch fresh dill

Instructions

1. Prepare the crepes. Mix flour, sugar, baking soda, and salt in a bowl. Add the egg, vegetable oil, milk, and water. Stir until smooth and lump-free. Cook thin crepes on a well-heated pan.
2. Prepare the cabbage. Pour hot water over the cabbage leaves and let them soften for 15 minutes.
3. Make the filling. Grind the pork, onion, and carrot together. Add salt, pepper, and nutmeg to taste. Cut the crepes into small cubes and mix them into the meat filling.
4. Make the sauce. Mix the tomato sauce, sour cream, and chopped dill in a bowl. Add salt, pepper, and bay leaves. 
5. Assemble the holubtsi. Trim the thick veins from the cabbage leaves. Place a portion of the filling in the center, fold in the sides, and roll tightly. Lightly coat the rolls in flour and fry them in oil until golden.
6. Cook the Holubtsi. Arrange them in a pot, pour over the tomato sauce, and simmer on low heat for an hour.

Zasypana Kapusta from Lviv legion

In 2024, another cabbage-based dish — zasypana kapusta or layered cabbage — was added to Ukraine's list of intangible cultural heritage. This traditional dish from Lviv has been prepared for everyday meals and special occasions, including weddings and funerals.

According to legend, this dish was a favorite of famous Ukrainian historical figures such as writer Ivan Franko, Hetman Ivan Vyhovskyi, Metropolitan Andrii Sheptytskyi, and opera singer Solomiia Krushelnytska.

Zasypana Kapusta recipe

Ingredients

• 1 kg sauerkraut (you can replace a third with fresh cabbage)
• 200 g millet
• 1 onion
• 1 egg
• 200 g sour cream
• 100 ml water
• 2–3 tbsp flour
• 500 g pork belly (for cracklings)
• Salt, ground black pepper (to taste)

Instructions

1. Prepare the cabbage. Rinse and chop the sauerkraut. If it's too sour, soak it in water overnight. Place it in a deep saucepan, cover with cold water, bring to a boil, and simmer until tender (40 minutes to 1.5 hours).
2. Prepare the millet. Rinse it, soak it in boiling water for five minutes, then rinse again. Spread it evenly over the cooked cabbage without stirring. Add more water if needed to cover the millet.
3. Cook the dish. Bring to a boil, cover, and simmer for 25–30 minutes.
4. Prepare the cracklings. Cut the pork belly into chunks and fry until crispy. Remove from the pan, then sauté the chopped onion in the rendered fat.
5. Finish the dish. Add the sautéed onion to the cabbage and millet, mix well, cover, and cook for another five minutes.
6. Make the sauce. Mix the flour with a beaten egg, salt, water, and sour cream until smooth. Pour over the cabbage mixture, season with salt and pepper, and stir well. Reduce the heat and cook uncovered for five more minutes.
7. Serve. Top with crispy cracklings.

The secret to delicious layered cabbage is fresh produce and letting the dish rest for a while. Some cooks place cherry or currant twigs on top after cooking to infuse it with a subtle aroma.

Hartanachka from Chernihiv region

The northern Chernihiv region has its unique version of a classic Ukrainian Cossack porridge called Hartanachka. This dish has been recognized as part of the region's intangible heritage since 2018. Before the full-scale war, the Nosivka community even hosted an annual cooking festival dedicated to it.

Hartanachka is a unique dish serving as a soup and a main course. It's made with millet, potatoes, vegetables, herbs, and meat — all cooked together in one pot. Traditionally, it's prepared outdoors over an open fire for a group and is meant to be enjoyed in good company. Don't worry! You can easily make it at home.

Hartanachka recipe

Ingredients

• 400 g meat
• 100 g pork fat
• 3 l water
• 2 kg potatoes
• 200 g millet
• 4 onions
• 4 eggs
• Fresh herbs (to taste)
• Salt, spices (to taste)
• 30 ml sunflower oil

Instructions

1. Start cooking. Bring water to a boil in a large pot. Cut the meat into small pieces and add it to the pot with the peeled, chopped potatoes.
2. Add millet. After 20 minutes, stir in the millet, salt, and spices. Simmer for another 20 minutes.
3. Prepare the cracklings. Fry the pork fat until crispy, then remove it and sauté the onions in the same pan.
4. Mash the potatoes. Once everything in the pot is cooked, drain the broth into a separate container and mash the potatoes with a masher.
5. Incorporate eggs. Beat in the eggs one by one, stirring thoroughly.
6. Finish the dish. Stir in the fried onions, cracklings, and fresh herbs. Serve with the reserved broth on the side.

Hartanachka is a dish meant to be shared, so gather your friends and enjoy a taste of authentic Ukrainian tradition!

Karaim buns with filling from Zaporizhzhia region

In December 2018, the art of making Karaite pies, also known as ayaklak, was officially recognized as part of Ukraine's intangible cultural heritage. These pies are a traditional dish of the Karaites, a Turkic ethnic group living in southeastern Ukraine, particularly in Melitopol and Crimea, currently under Russian occupation.

The defining feature of the authentic Karaim pie recipe is the use of lamb fat to create flaky pastry and finely chopped raw lamb for the filling. In the past, wealthier families made their crescent-shaped pies exclusively with meat, while poorer households stretched the filling by adding potatoes. The perfect Karaim pie should have a crispy crust and a juicy, flavorful filling.

Karaim buns recipe

Ingredients

For the dough:

• 300 g lamb fat
• 4 cups wheat flour
• 1 tbsp sour cream (15%)
• 1 egg yolk
• 1 tsp salt
• 4 tbsp oil
• 1/6 tsp citric acid

For the filling:

• 700 g lamb
• 2 potatoes
• 2 yellow onions
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. Clean the fat by removing any membranes, then grind it in a meat grinder.
2. Sift the flour and mix it with the fat. Create a well in the center of the mixture.
3. Whisk together the egg yolk, citric acid, sour cream, and salt. Add the oil and mix again. Pour in a cup of water, stir, and then pour the mixture into the well in the flour-fat blend.
4. Knead the dough until it no longer sticks to your hands. Divide it into four portions and refrigerate for 1–1.5 hours.
5. Cut the lamb and potatoes into small cubes, and finely chop the onions. Season with salt and spices, mixing well. You can add a bit of salted water to the filling to prevent dryness.
6. Take the dough from the fridge. Roll each portion into a log and cut it into five pieces. Roll out each piece into a circle about 10–15 cm in diameter and 2–3 mm thick.
7. Distribute the filling evenly, then pinch the edges together to seal the pies, shaping the seam into a decorative braid.
8. Place the pies on a parchment-lined baking sheet, seam-side up. Brush them with lightly salted water.
9. Bake in a preheated oven at 150–200°C for 40 minutes.
10. Once golden brown, turn off the oven and leave the pies inside for another 5 minutes. Remove them, cover with a cloth for 2–3 minutes, and serve hot.

Three Fish Broth from Kharkiv region

Ukraine is prosperous in rivers and lakes; naturally, each region has its unique take on fish soup. In Cherkasy, for instance, they add aged lard to the broth. In Polissia, it's seasoned with dried mushrooms. Kherson-style fish soup is cooked with chicken and served with a garlic sauce called liok. Meanwhile, Biliaivka fish soup, a traditional bonfire-cooked dish from the Odesa region, is enriched with vegetables, vodka, and even fruit. Since 2022, it has been recognized as part of Ukraine's National List of Intangible Cultural Heritage.

The well-known "Three Fish Broth" originates from the Balakliia, an area in the Kharkiv region traversed by 12 rivers. This traditional dish was added to Kharkiv's regional heritage list in 2020.

Three Fish Broth recipe

This fish soup is traditionally cooked in a cauldron over an open fire.

1. Finely chop the potatoes and add them to the boiling water. Cook for 15 minutes.
2. Washed millet and added it to the cauldron. Cooked for another 10 minutes.
3. Add the fish in three stages. First, add a small fish, boil for 10 minutes to create a rich broth, and then remove it.
4. Next, add a medium-sized fish, like a carp, and cook for about 15 minutes. Then, remove it.
5. Add sliced large fatty fish, such as catfish. Portion sizes must match the number of people being served. Cook for another 15 minutes.
6. Once the broth is rich, season with salt, black pepper, dill, and green onions. For authenticity, a splash of homemade moonshine is a must.
7. To enhance the aroma, "bake" the soup using a popular fisherman's technique. Immerse a burning log from the fire into the broth for a smoky finish.

Avdiivka porridge from Donetsk region

The tradition of preparing ceremonial and memorial porridge in Avdiivka, Donetsk region, was officially recognized as part of Ukraine's National Cultural Heritage in 2022. According to local women, this tradition dates back to the late 19th century in their families. As a ritual dish, Avdiivka porridge is served as a separate dish, not as a substitute for kutia, a national grain pudding with sweet gravy, at memorial feasts. Due to its rich ingredients, it is sometimes called "the noble porridge" and is typically served as a dessert at the end of the meal. In February 2024, Avdiivka was occupied by Russian forces.

Avdiivka porridge recipe

Ingredients

• 1 cup round rice
• 10 eggs
• 3 cups full-fat milk or cream
• 250 g butter
• 3 tbsp sugar
• 1 tsp salt
• Raisins or other dried fruit for serving

Instructions

1. Rinse the rice thoroughly, boil for two minutes, then drain, rinse again, and spread it out on a towel to dry.
2. Beat the eggs until smooth.
3. Heat the milk with butter, sugar, and salt in a pot. Add the rice and cook for five minutes.
4. Gradually pour in the beaten eggs, stirring constantly.
5. Bring to a gentle boil, cover, and wrap the pot in a warm blanket with pillows on top. Let the porridge rest for 2–3 hours.
6. The porridge should have a golden-yellow hue and a light, almost glowing texture when unwrapped.
7. Serve with melted butter, garnished with preserved cherries and soaked raisins.

Svitiaz Donut from Volyn region

Svitiaz Lake is the gem of the Shatsk Lakes in the western Volyn region. It's a beloved resort area known for its scenic landscapes, cozy beaches, and spa retreats. In 2024, the famous Svitiaz donut — a treat sold right on the beach — was officially recognized as part of Volyn's intangible cultural heritage. While the authentic recipe remains a local secret, Volyn chef Dmytro Zhukovets shared his version on Instagram, allowing anyone to recreate the taste of this regional delicacy at home.

Svitiaz donut recipe

Ingredients

For the dough:

• 110 ml water
• 110 ml milk (3.2%)
• 500 g flour
• 2 eggs
• 70 g sugar
• 20 g fresh yeast
• 10 ml rum
• 8 g salt
• 80 g butter (73%)

For the filling (per donut):

• 20 g blueberries
• 1/2 tsp sugar

Instructions

1. All ingredients should be cold before starting. The key to an authentic Svitiaz donut is its berry filling — blueberries, bilberries, or blackberries work best.
2. Mix all ingredients (except salt and butter) on a work surface.
3. Add salt and knead the dough until smooth and elastic.
4. Cut the butter into small cubes, incorporate it into the dough, and knead again.
5. Cover the dough with a towel and let it rise for 1.5 hours.
6. Divide the dough into 50 g portions. Use 20 g of berries and 1/2 tsp of sugar for each donut.
7. Flatten each dough piece, place the berries inside, sprinkle with sugar, and seal tightly. For convenience, you can use a glass or a round mold: place the dough inside, fill it with the filling, seal the edges, and shape it into a ball. Let the prepared dough balls rest for another 45 minutes.
8. Heat the oil to 175°C and fry the doughnuts for about three minutes on each side until golden brown. Place them on a paper towel to remove excess oil, then dust them with powdered sugar. Enjoy!