Usachev U. A., Sporish I. U.

Donetsk national university of economic and trade named after

Mikhailo Tugan - Baranovsky

The history of Ukrainian cuisine

Ukrainian cuisine - one of the richest and most interesting cuisines in the world. With a variety of excellent dishes and their high taste, it has spread far beyond the borders of Ukraine. Some dishes, such as soup and dumplings, come into the menu of international cuisine.

Even in the times of Kievan Rus', together with Christianity the Slavs were accepted by many of the dishes rich Byzantine cuisine including soup (the national dish of ancient Rome). But it is bringing Ukrainian cuisine to perfection gave the world such as a soup dish. This is a complex dish from beets, which includes up to 20 components. For preparing the traditional Ukrainian borscht people multiple cooking techniques. At the heart of every borscht (and there are many species in Ukraine) is the creation of rich broth and light roasting and passerovaniya vegetable filling before you put them in a saucepan. A classic soup is prepared without meat, but there are many recipes for beef borscht.

No less typical Ukrainian dishes are dumplings. In some ways, their preparation is similar to the Siberian dumplings, but the fundamental difference is that instead of stuffing dumplings in a commonly used herbal, vegetable and berry filling. For example, there are dumplings with cherries, potatoes, cabbage or cheese.

The traditions of ancient kitchen is not included in the national Ukrainian cuisine, and the reason for this was the Mongol-Tatar invasion.
The Ukrainian people led numerous defensive war against the invaders from the Caucasus and Asia, as well as with the Turks, that is, in most of the Muslims, who stole cattle, robbed and slaughtered poultry, but do not touch the "unclean" pigs. This gave the Ukrainians to survive through the food preferences of their enemies. Thus, in Lutsk there is even a monument to a pig, "nourished" in the difficult years of the Ukrainian people. The Ukrainian cuisine prepares a wide variety of dishes from pork. Its juicy and tender meat is much softer than beef or lamb. Lard (salo) is very popular among Ukrainians. Salo could be an independent food - cold salted or smoked, and in the form of greaves, which are eaten with bread, potatoes or added to the pie filling. Dishes such as stew with potatoes, Ukrainian chops, stuffed with garlic, ham, stewed cabbage, “kruchenyky” not do without this important element of Ukrainian cuisine.

Cooking, teas, soup - one of the main elements of Ukrainian cuisine. Rich and thick meat, fish, fruit and vegetable broths, or can be a base for other dishes (such as borscht) or can be independent dishes (kutya). Often “yushku” (soup) prepared with the addition of peas or barley, which razvarivayas make it thick and rich, almost like porridge.

After the Mongol invasion of Kievan Rus in Ukraine experienced aggression Lithuanian, Hungarian, Polish feudal lords, resulting in various parts of it were part of different states (Lithuania, Poland, Hungary, Romania). Therefore, the later formation of the Ukrainian cuisine has caused a number of its features. First, it was established on the basis of already existing in each of the regional elements of the Ukrainian part of culinary culture. Second, despite the fact that these elements are very heterogeneous, due to the vastness of the territory, stretching from the Carpathians to the Azov Sea and the Pripyat River to the Black Sea, the differences of natural conditions and historical development of individual parts of it, connecting of many nations (Russian and Belarusians, Tatars , Nogai, Hungarians, Germans, Moldavians, Turks, Greeks), Ukrainian cuisine proved to be extremely solid, even a little one-sided as to the selection of the typical national food raw materials, and on the principles of his cooking.

Third, the national Ukrainian cuisine does not include the traditions of ancient kitchens, which communication was lost after the Mongol invasion. This distinguishes Ukrainian cuisine from the Russian and Belarusian, where the ancient tradition, even though modified, but, nevertheless, persisted for many centuries.

However, the Ukrainian kitchen and got some technological approaches, not only the German and Hungarian cuisine, but Tatar and Turkish, in their own part of modifying them. Thus, the browning products in boiled oil, typical of Turkic cuisines, was turned into a Ukrainian "smazhenie" (stewed vegetables, going to the borscht or in main dishes), for example, it is not characteristic of Russian cuisine. From the German food was perceived fragmentation products, which found concrete expression in a variety of Ukrainian "sichenikah" – meat cutlet dishes of meat (section chopped meat, eggs, carrots, cabbage, mushrooms, etc.).

Ukrainian cuisine always been extremely practical. Food prepared in one oven, and often for breakfast, lunch and dinner prepared right away, save, and "income" in a warm oven. Soup, porridge, dumplings and potatoes - vegetable-based Ukrainian table. These dishes are well balanced and rich in vitamins due to cooking in the oven features, which stores vitamins and minerals.

Like any kitchen with its rich historical past, Ukrainian cuisine is largely regional. Thus, the Western Ukrainian cuisine differs markedly from the East-Ukrainian, the impact of Turkish cuisine in the Bukovina, Hungarian and Russian at the Hutsul Sloboda Ukraine in the kitchen can be no doubt: the largest variety of different cuisine of the Central Ukraine, in particular areas of the center of the right bank. A popular soup in the Ukraine has a lot of varieties in almost every area it is cooked in its own way a special recipe.