Beyond Borsch and Chicken Kyiv: 5 Traditional Ukrainian Dishes You Didn’t Know About

When people think of Ukrainian cuisine, borscht and varenyky usually come to mind. Yet beyond these classics lies a rich mosaic of regional dishes that reflect Ukraine’s diverse history and local traditions. 

While borscht is undoubtedly a symbol of the country’s gastronomic culture, the true depth and diversity of Ukrainian cuisine go far beyond it. Ukrainian cuisine is evolving and returning to forgotten authentic recipes. From the Carpathians to Slobozhanshchyna, from Podillia to Tavria — each region has its own culinary traditions that preserve flavors passed down through generations. In this article, we will introduce five traditional Ukrainian dishes that remain relatively unknown outside Ukraine but are well worth trying.

Banosh: Traditional Hutsul Dish from the Carpathians

Banosh is a cornmeal porridge similar to Italian polenta or Romanian mamaliga, but unlike the drier polenta, banosh is cooked with sour cream or cream and served with Carpathian bryndza cheese and cracklings, giving it a rich, creamy flavor. The dish originates from the Hutsul region, where shepherds would prepare it simply over an open fire while tending sheep on the Carpathian meadows.

Today, banosh is a favorite among tourists and an important element of Hutsul cultural identity, symbolizing a connection to nature, shepherding traditions, and the unique lifestyle of the Carpathians. It is something between comfort food and a rural delicacy — its delicate taste and heartiness have made it popular not only with visitors to the mountains but also with chefs experimenting with local ingredients.

Shpundra: Ukrainian Meat Dish with Beets

Shpundra is a traditional dish from Ukraine’s Left Bank region that showcases Ukrainians’ skill in working with seasonal ingredients and turning them into culinary art. The recipe combines sweet and sour flavors with a meat base, creating an unusual but very harmonious bouquet on the plate.

In taste, shpundra resembles stewed meat in a sauce made with wine or beer, common in French or Central European cuisine. While the classic Ukrainian recipe calls for frying and stewing pork with beets and adding beet kvass, some home cooks are inspired by French beef bourguignon, replacing kvass with homemade wine or beer.

Kulish: Cossack-Style Millet Porridge

Kulish is a hot, liquid millet porridge cooked in a rich broth with meat (most often pork fat or sausage) and vegetables, traditionally prepared over an open fire. This dish is the Ukrainian answer to the worldwide tradition of “one pot by the fire.” Once indispensable on the campaigns of the Zaporizhian Cossacks, kulish was easy to prepare with minimal ingredients right on the fire.

Its flavor is simple yet rich, and over time many regional variations have emerged, with additions like mushrooms, beans, or even corn. Today, kulish is often cooked outdoors in large cauldrons and served at public events and celebrations, preserving the tradition of communal preparation and enjoyment.

Mazuryky: Traditional Ukrainian Turkey Cutlets

Mazuryky are tender fried patties made from finely chopped or ground turkey meat, with added melted butter, cheese, bread, eggs, and spices. This dish can be considered an early Ukrainian “fusion” meal, as the recipes often combined meat with dairy products and herbs. Mazuryky were very popular during the interwar period in Volhynia as festive cutlets. Most widespread in Volhynia, this dish also has local variations in different regions of Ukraine. Once a common homemade dish, today mazuryky are an undeservedly rare guest on Ukrainian tables. Still, you should try them, as their tender texture and cozy “home-style” flavor are sure to please.

Verhuny: Classic Ukrainian Fried Pastry

Verhuny are a traditional Ukrainian dessert made from sweet dough fried in hot oil. They are generously dusted with powdered sugar, which adds a pleasant sweetness and lightness to the dish. This treat has long been beloved by Ukrainian homemakers and is often prepared for holidays and family gatherings. Verhuny are easy to make and keep well, making them a convenient dessert for any occasion. They taste great on their own but are also often served with jam, honey, or other sweet toppings.

Depending on the recipe and regional traditions, verhuny can vary in texture: in some areas, they are thin and crispy, while in others they are fluffier and softer inside. Crispy verhuny sometimes resemble Spanish churros or Polish faworki in texture but have their own unique recipe and characteristic shapes — often twisted or braided into various patterns. This adds not only visual appeal but also makes verhuny easily recognizable and distinctive among desserts.

These five dishes are just a small part of the rich mosaic of Ukrainian gastronomy, which today is experiencing a revival, demonstrating its ability to maintain authenticity while adapting to modern tastes. They are united not only by tradition but also by adaptability — each can be modified by changing the presentation or ingredients, served in a new way while preserving the core flavor. They show how traditions are not simply preserved but gradually transformed, retaining their unique essence and warmth.

Anastasiia Stepanenko, grant writer, project manager, cultural critic, expert at the United Ukraine Think Tank