4 Traditional Foods
You Have To Try in Kyiv

Perepichka is an iconic Ukrainian street food item consisting of a soft, not overly seasoned sausage that is enclosed within yeasted dough. The whole combination is deep-fried, and it is usually served piping hot without any condiments. The first version of this favorite Kyiv street food appeared in 1981 at a small kiosk on Bohdan Khmelnytsky street. Perepichka was an instant success, and this hole-in-the-wall food outlet became somewhat of an institution for both locals and tourists.Expand

The iconic borsch is probably the most famous Ukrainian dish, also considered the country's national dish. It is a comforting soup made with beetroot, meat or bone stock, and sautéed vegetables. There are many variations - the broth can be made with beef, pork, chicken, or as a vegetarian version. The soup often includes fermented beetroot juice (kvas), and it is common to add meat, while typical vegetables include root vegetables and cabbage. The essential ingredient in every borsch is beetroot. It gives the dish its distinctive red color and a characteristic earthy flavor. The exact origin of this classic is difficult to trace – although it is predominately associated with Ukraine, as the country boasts the largest number of borsch varieties. Regardless of its origins, it is one of the favorite dishes across Central and Eastern Europe. For example, in Poland, there are several varieties, but the most popular version is barczsz with dumplings, which is served as a traditional Christmas Eve dish. Due to migration, the tradition of preparing borsch has long ago surpassed European borders, and is commonly found in Ukrainian restaurants across the world. In Ukraine, the dish is often served with savory yeasted buns called pampushki.Expand

Syrniki is a dessert consisting of fried cottage cheese pancakes that are usually garnished with honey, fruit jam, sour cream, or applesauce. It is part of the Russian (where it's sometimes also called tvorozhniki), Belarusian, Ukrainian, Latvian and Lithuanian cuisine. Cottage cheese is traditionally first swetened with sugar, then combined with flour into a dough which is fried in hot oil until it develops a golden-brown color. Syrniki can be served for breakfast or consumed as a tasty dessert after a large meal.Expand

Chicken Kyiv consists of a boned, flattened chicken breast that is rolled around chilled herb butter, breaded, and then fried. Although the dish is very popular, no one knows where it came from or how it got its name, and there are numerous contradicting theories attributing its invention to Ukrainian, Russian, and French chefs. It was at the height of its popularity in the 1970s, but quickly fell out of favor in the late 1980s with the rise of nouvelle cuisine. Interestingly, in Soviet hotels’ tourist brochures, guests were warned of the dangers of splattering themselves with hot butter.Expand