Veal, pork, lamb or salmon steaks of any size (250g - 500g) are cooked in a unique way by the professional master of grill. The meat that goes to cook the specialty of Sam’s Steak House has to "mature" in carcasses for a long time - three to six weeks. The meat loses nearly 30% of weight, but its taste becomes really special. Sam's steaks are impressively large, both for ladies (300g - 350g) and gentlemen (450g - 500g). Especially popular with female customers is the soft lean veal Rump Steak. Sommeliers recommend having Sam's Pork Chop with Chablis Grand Cru, and Champion's Cut - (lamb steak) - with Gewurztraminer. [14.]
Chapter II. Hospitality of Ukrainian cuisine
The history of the Ukrainian cuisine is long and tumultuous, and there were numerous outside elements that influenced it profoundly. Until the 17th and 18th century, the Ukrainian cuisine was mostly characterized by peasant and rural made dishes. Simple and economical soups, without much ornament, and consistent yet very easy to cook meals were the main parts of the Ukrainian diet. Things changed when the tsars began calling French and Italian chefs to cook for their banquets and celebrations. The luxury and festive style of the dishes prepared by foreign chefs soon began to influence the existing Ukrainian cuisine. Although most dishes were kept in their traditional form, modern variations of those dishes are present in most Ukrainian homes today. New spices and herbs were used to improve the flavor of the existing traditional Ukrainian dishes and today you shouldn’t be surprised to find plants that are not characteristic to Ukraine used in traditional, home made dishes. As for finding American food- the large cities have specialist restaurants with Western cuisine for tourists, and these are beginning to filter down into the medium sized cities. Small towns and villages may not have any public food services at all, although grocery stores and street markets are common.
Ukrainian cooking uses black pepper, red pepper, salt, bay leaf, parsley and dill (usually in spring and summer), garlic and onion. Staples include potatoes, cabbage, fish, pork, beef and sausage. Ukrainian people eat many dishes made of potato. During the Soviet era, there were chronic shortages of food. However, as Ukraine is an agricultural country, today there is much meat in the market (beef, pork, chickens, turkey) as well as cheese, butter, bread and milk. However, for some items, notably cheese, prices are still very high. The core of the Ukrainian cuisine originates in the peasant dishes based on grains and staple vegetables like potatoes, cabbage, beets and mushrooms. Meat is an important ingredient in most Ukrainian dishes, and it is prepared in different ways, either as stewed, boiled, fried or smoked. Popular Ukrainian snacks include the varenyky and the most appreciated traditional dish is pig fat – called salo. The fact that Ukrainians preserve and age salo as one of their most prized national cuisine elements should give you an idea about the overall style of the Ukrainian cuisine – it is not a suitable one if your goal is to stay thin. Borscht originated in Ukraine and it is the national soup – although bortsch is now an international dish that is also very popular in surrounding regions, such as parts of Russia and Romania. Ukrainian restaurants are not the number one place to go when you are looking for a traditional Ukrainian meal – the best way to experience the Ukrainian cuisine is at a home made meal. [6., 110]
Cuisines of Ukraine
There are no distinguishable cuisine types in Ukraine, but a variety of different influences can be noticed by a careful eye. The neighboring countries have influenced the Ukrainian cuisine, much as the Ukrainian cuisine influences the regional and national cuisines of the neighbors. The Lviv or Luts’k regions of Ukraine, for example, display a cuisine that resembles the Polish cuisine, with pork meat being the main ingredient for most dishes. The north-eastern provinces, such as Sumy, Kharkiv or Luhans’k show influences from the Russian cuisine, while the southern part of Ukraine has several recipes that are specific to Moldova and Romania. Agriculture has always been used extensively in Ukraine and wheat, rye, oats and millet were the main ingredients for any meal for centuries. Bread was and still is one of the food elements that are never absent from a Ukrainian meal. Bread is used with soup and the main course, although sometimes it may be left aside if the dish contains potatoes or pasta. Bakery was also present since immemorial times and all grain based food products used in the past are still present today, in one form or another. Meat is yet another essential element in the Ukrainian cuisine. Hunting was extremely popular in Ukraine and it ensured a large proportion of the meat that Ukrainians consumed. Wild animal meat was gradually replaced by farmed animal meat. Fish is also popular with a large variety of dishes, and there are hundreds of fish species that are used in delicious dishes.
Preparation methods of Ukrainian cooking
The simple and rustic cooking style that characterizes a large percentage of the Ukrainian cuisine is also complemented by modern dishes that are extravagant and unique, most of them developed by international Ukrainian chefs. The Ukrainian cuisine uses elements from various cooking traditions borrowed from their neighbors and developed from their own traditional dishes. While there are no specific or unique preparation methods for Ukrainian cooking, we should point out that attention to detail is important in the Ukrainian cuisine. Each traditional dish has a special cooking method, which is more or less general in all of the country’s regions. Meat is one of the main elements of most Ukrainian dishes and cured and smoked hams, poultry, pork and beef fillets, and bacons are often parts of delicious dishes. Smoked fish as well as other fish meat types are widely appreciated, and cooking styles may differ from highly specialized restaurant cooking to simple, rustic cooking methods. Although the traditional cooking styles for most Ukrainian dishes go back to hundreds, if not thousands of years ago, today most cooking is quite similar to any western European cuisine. [6., 112]
Special equipment of Ukrainian cooking
Here are a few of the equipment items you might find in a Ukrainian kitchen: cake pans, can openers, colanders, egg rings, poachers and holders, food dishers and portioners, food pans and food containers to other kitchen utensils, such as food scales, food scoops and fryer baskets and accessories. The Ukrainian cuisine needs a diverse cooking equipment set in order to produce the most sophisticated Ukrainian dishes, but the traditional recipes can be cooked with only a fire source and a few pots and pans. Essential utensils like serving spoons, spatulas, forks, turners, scrapers and tongs should also be part of your cooking “toolbox”, especially if you are determined to make the most out of any meal you prepare and serve. Here are a few other items that will come handy while cooking Ukrainian food: juicers, kitchen knives, kitchen slicers, kitchen thermometers, measuring cups and measuring spoons, miscellaneous utensils, mixing bowls and skimmers and strainers. All of the enumerated items can and will be useful at some point, but they are more likely to be specific to restaurants, rather than traditional Ukrainian homes.
Ukrainian food traditions and festivals
Although most Ukrainian festivals involve the culinary arts to a certain extent, Christmas is the most predominant holiday where food plays an important role in the festivity. Ukrainian Christmas customs are based not only on Christian traditions, but to a great degree on those of the pre-Christian, pagan culture and religion. The Ukrainian society was basically agrarian at that time and had developed an appropriate pagan culture, elements of which have survived to this day. A kolach (Christmas bread) is placed in the center of the table. This bread is braided into a ring, and three such rings are placed one on top of the other, with a candle in the center of the top one. The three rings symbolize the Trinity and the circular form represents Eternity. Kutia is the most important food of the entire Christmas Eve Supper, and is also called God’s Food. A jug of uzvar (stewed fruits, which should contain twelve different fruits) and is called God’s Drink, is also served. After all the preparations have been completed, the father offers each member of the family a piece of bread dipped in honey, which had been previously blessed in church. [9., 12]
Salo
This is a favorite Ukrainian delicacy. We use it in many forms- uncooked and fried, smoked and salted, baked and boiled. Also, we fry it, cook crackling and even eat it with honey!
Ukraine’s widespread fondness for pork products results from its historical conflicts with two of its neighbors- Tatars and Turks. Cattle were a much- prized spoil of war so they were often in short supply, and bullocks, which were used to pull ploughs, were not exactly edible. Pigs were both available and relatively delicious and tender, so pork became a staple.
Borsch
A choice for First Dish is Borsch. Although the word “borsch” is not translatable, it is famous all over the world. It is difficult to imagine that there is a person on the planet who has never eaten borsch! It is famous, popular and delicious- a must-do on everyone’s list of dishes to experience.
So, what is this famous dish? How it is cooked and what should it be eaten with? At firs glance, everything seems simple. Sugar beets are the signature ingredient and borsch is a kind of beet soup. But not everything is as simple as it looks. There are more than thirty varieties of this dish in Ukraine alone, and other versions are prepared in Russia, Poland and even in the United States! So, there are different types of borsch- meat and meatless, hot and cold, with mushrooms, with kidney bean, with prunes, with marrows, turnips, and even with apples! Meat borsch is also varied- it may include beef or chicken. Some recipes recommend the addition of mutton, or goose- grease, and sometimes ham or sausages.
The cooking process for borsch is unique in that all ingredients, including the beets, are prepared separately! Beets should be sprinkled with lemon juice or vinegar in order to preserve their color and then they should be cut and roasted. Afterwards they are peeled, diced and added to the borsch. In the beginning, onions, carrots, parsley are fried together for 15 minutes and tomatoes (or tomato paste) is added at the end. Other vegetables should be cooked separately. All ingredients should be put in bit by bit, at the proper time and in the right order. Cooking time for borsch is approximately 2- 3 hours. Let the flavors mingle for 20minutes before the borsch is served. Prepare to feel giddy when you lift the lid from the saucepan- the aroma is truly delicious! A good accompaniment to borsch is small buns flavored with garlic. This is a temptation you will not want to resist! [9., 11]
Varenyky
Another favorite Ukrainian dish is Varenyky. Great Hohol’ in his “Evenings on Khutor near Dikan’ka” described a charming story about Kozak magician named Patsyuk who bewitched the varenyky, so that they dove into the sour cream and then flew into the mouth! Such a legendary reputation should alert you to the fact that these delicious dumplings must be tried. Even better is the fact that there are unbelievable numbers of recipes for the fillings. Pastry for varenyky should be prepared with icy water. Varenyky cannot be frozen, unlike pelmeni or ravioli. Cooks have unlimited possibilities for improvisation. Varenyky can be filled with potato, cabbage, mushrooms, meat, liver, boiled buckwheat and cracklings, kidney beans, or with cottage cheese, apples, plums or poppy- seeds. In summer they are made with berries. Varenyky are served with sour cream; sweet varenyky are served with syrup or honey.
Galushky
Sometimes varenyky and galushky are hyphenated- galushky- varenyky, - but this is a mistake because galushky is a dish which stands on its own! Even though it appears to be very simple, it is a very tasty meal. Recipes for it have not changed for hundred of years and have been passed down from one generation to another. Both galushky and varenyky should be eaten hot only! This is a rule! Galushky can be made from different types of flour- wheat flour, buckwheat flour, from manna- croup. It is also possible to add cottage cheese, potato or apples to the pastry. They are boiled in either water, milk, or broth. Galushky are served either with fried onions and cracklings or sour cream.
Second dishes are meat, poultry, fish, and of course, pork. Ukrainians also respect poultry, especially when it is stewed; but chicken and goose are cooked more often as holiday dishes. Fish is also popular in Ukraine. Even the names of popular fish dishes stimulate the appetite- stuffed pike, stewed carp with onions and sour cream, pike with horse- radish, jellied pike. It is very difficult to list everything!
Pork is a big winner. Huge numbers of dishes are made from pork in Ukraine. It is fried, baked, stewed, goes into sausages, and various delicacies are prepared with chopped and minced meat. But the perennial party favorite is Pechenya (stewed meat). To say pechenya is just stewed meat is to say nothing. Pechenya is tender, flavorful and fantastic. Besides, the traditional way of preparing pechenya leaves a tremendous space for every cook’s creativity. Although the cooking time for pechenya is long, the outcome is worth it! [7., 4]
Uzvar
There are plenty of fruits and berries in Ukraine! You can gather a luxurious harvest in every garden. This remarkable harvest provides the basis of many desserts- varenyky, pyroghy, knedlyks, jellied berries, fruit babkas, and jams. And also drinks- Uzvars. We may say that uzvar is a kind of fruit compote, but it is really much richer and more concentrated than fruit compote. It is delicious mixture of raisins, prunes and spices- cinnamon, cloves, and dried citrus peel. [7., 5]
Cabbage rolls
A cabbage roll is a savory food item made with a variety of fillings wrapped in cabbage. The filling usually includes meat, often beef or pork, seasoned with onion, tomato paste, salt, black pepper, and spices. Other fillings vary and may include mushrooms, vegetables, sauerkraut, or rice. Other ingredients may also be used. The filling is stuffed in cabbage leaves, which are tucked around it like an egg roll. It is simmered or steamed in a covered pot until cooked, and is usually eaten hot.
Cabbage rolls are part of the traditional cuisine of many Central European, Eastern European, and Balkan countries. They are known as holubki in both Czech and Slovak, halubcy in Belarusian, golubtsy in Russian, holubtsi in Ukrainian. [7.,5]
Blyntsi
Blyntsi are thin pancakes which are often served in connection with a religious rite or festival in several cultures.
The word "blin" comes from Old Slavic mlin, that means "to mill" (compare the Ukrainian word for blin, mlynets’). Blins had a somewhat ritual significance for early Slavic peoples in pre-Christian times since they were a symbol of the sun, due to their round form. They were traditionally prepared at the end of the winter to honor the rebirth of the new sun (Pancake week, or Maslenitsa). This tradition was adopted by the Orthodox church and is carried on to the present day. Bliny were once also served at wakes, to commemorate the recently deceased.
Syrniki
In Ukrainian cuisine, syrniki are fried curd fritters, garnished with sour cream, jam, honey, and/or apple sauce. They can be filled with raisins. In Russia they are also known as tvorozhniki.
Syrniki are made from the full-fat, creamy cottage cheese, crumbled and mixed with flour, egg, milk, and sugar and fried, generally in a flavorful unrefined sunflower oil. The outsides become very crispy, and the center is warm and creamy.
The name "syrniki" is derived from the word syr, meaning "cheese". [9., 11]
Solyanka
Solyanka is a thick, spicy and sour soup in the Ukrainian cuisine. It may have originated in Ukraine in the 17th century.
There are mainly three different kinds of solyanka, with the main ingredient being either meat, fish or mushrooms. All of them contain cucumber pickles with brine, and often cabbage, salty mushrooms, cream and dill. The soup is prepared by cooking the cucumbers with brine before adding the other ingredients of the broth.
For meat solyanka, ingredients like beef, ham, sausages, chicken breasts, and cabbage, together with cucumber pickles, tomatoes, onions, olives, capers, allspice, parsley, and dill are all cut fine and mingled with cream in a pot. The broth is added, and all shortly heated in the stove, without boiling.