1, Easter bread (Pascal)

In the tradition of Eastern Europe, Easter is particularly important and deserves a grand celebration, so Paska, known as "Easter bread", is very common in the local area and is highly praised for its exquisite production technology.

In the past, Easter bread was only sold on a few holidays in a year. Now, just go to a hotel, a bakery or even a cafe and call Pascal. Of course, the output of Paska is still limited, and the price is still a little expensive, because it is necessary to make a good shape before baking and how to ensure that the gas inside the bread does not deform during baking. These all require technology, which is completely different from the technical requirements of modern industrialized toast. This is why Paska is the essence of Ukrainian cuisine.

2. Luo Songtang (Luo Songtang)

In Ukraine, because every family makes Luo Songtang, their tastes are not necessarily the same. Ukrainians will also taste Luo Songtang on holidays, working days and even funerals. For meat eaters, cook Luo Songtang with broth; As a vegetarian, continue to eat vegetables. By the way, Ukrainians even have a special green Luo Songtang.

3. Ukrainian Jiaozi

Unlike China and jiaozi, where meat and vegetables are wrapped, jiaozi has everything from basic cottage cheese and mashed potatoes to olives, pumpkins, nettles or strawberries. Similar to China, it is easy to find frozen jiaozi with various flavors in Ukrainian supermarkets.

4. Ukrainian burrito (Holubtsi)

According to the classic recipe, holubtsi is made of cooked cabbage. You can make a new roll every other leaf, which contains cooked rice and meat. A variation of this dish is to make bread rolls with boiled rattan leaves. Rice can also be replaced by other grains, mushrooms, carrots, etc. Classic holubtsi can be found in many restaurants and banquet menus in Ukraine.

5. Ukrainian jelly (Holodetts)

One of the favorite cold dishes of Ukrainians and one of the foods that foreign guests (except East Asia and Southeast Asia) stay away from is holodets or aspic.

In the past, this expensive dish was delicious only when guests came to the house. One or two days before dinner, the husband or wife will go to the market, choose the best fresh pork leg, wash it at home, cook it for several hours (6-7 hours), and then freeze it with Ukrainian cold air. Simply put, this is a cold broth condensed from osteochondral essence.