A FOOD TRADITION
Ukrainian Cuisine
A diverse Eastern European cooking tradition centered on grains, vegetables, dairy, preserved foods, and hearty soups and baked dishes.
Dishes linked to this cuisine
13–24 of 56
Kartoplianyky
Kartoplianyky are Ukrainian potato pancakes made from a seasoned potato mixture, commonly bound with flour and egg and fried in oil.
Kholodets
A Ukrainian savory meat aspic made by slowly cooking pork with onion and garlic, then cooling the strained broth until it sets.
Kibinai
Kibinai are baked Lithuanian pastries filled traditionally with minced lamb and onion in a buttery wheat-flour dough.
Knyshi
Ukrainian baked pastry parcels made with wheat dough and commonly filled with potato and onion, with buckwheat and other savory fillings found in regional versions.
Kovbasa
Kovbasa is a Ukrainian sausage traditionally made from seasoned pork with salt, garlic, and a variable spice mixture, then cooked, smoked, or cured.
Krovianka
Krovianka is a Ukrainian blood sausage made with pork blood, buckwheat groats, onion, salt, and commonly pork fat before being cooked or baked.
Kruchenyky
Kruchenyky are Ukrainian rolled slices of meat filled with ingredients such as onion or mushrooms and then browned and braised or baked.
Kuhwet
Explore the dish and its connections.
Kulesh
A hearty Ukrainian millet soup or porridge typically cooked with pork, onion, and sometimes potato until thick and savory.
Kutia
A traditional Ukrainian sweet grain dish made from cooked wheat berries with poppy seeds, honey, dried fruit, and often walnuts.
Kyiv Cake
A layered Ukrainian celebration cake of crisp nut meringue made with cashews and eggs, filled with buttercream and finished with sweet decoration.
Layered Potatoes
A Hungarian baked casserole layering potatoes with hard-boiled eggs, sausage, and sour cream.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.