Top 5 Ukrainian Side Dishes

White mushrooms à la Hutsul is a traditional dish originating from the western parts of the country. The dish is usually made with a combination of white mushrooms, onions, butter, cream, flour, hard cheese, salt, and pepper. The mushrooms are boiled and cut into smaller pieces. The onions are chopped and fried in butter until golden. The mushrooms are added to the pan, the mixture is seasoned with salt and pepper, and it's fried for a few more minutes. The mushroom-onion mixture is placed into a clay or ceramic pot and it's covered with a sauce consisting of flour, butter, and cream. Hard cheese is grated over the top and the dish is then baked in the oven until the cheese melts and the top is bubbling.Expand

Shukhy is a traditional Christmas dish originating from western Ukraine, where it's often cooked by Hutsul highlanders. The dish is usually made with a combination of wild mushrooms, beetroot, rapeseed oil, shallots, red wine vinegar, garlic, oregano, salt, and pepper. The beetroot is boiled until tender, drained, cooled, cut into slices, and then into strips. The shallots are sautéed in oil over low heat and then mixed with the soaked mushrooms, vinegar, and garlic. The mixture is taken off the heat and seasoned with salt and pepper. The onions and mushrooms are mixed with the beets, cooled, and garnished with oregano before serving. Shukhy is typically served cold as part of a Christmas feast.Expand

Komes is a traditional side dish originating from Ukraine. These potato balls are made with a combination of boiled, skinned, and mashed potatoes, onions, salted pork or bacon, salt, and pork fat. The chopped onions are cooked in pork fat until golden, and they are then mixed with the potatoes. The mixture is shaped into walnut-sized balls, then fried until brown on all sides. The salt is added if needed, as the salt pork or bacon may provide enough seasoning. These potato balls are usually served as an accompaniment to meat dishes, but they can also be served on their own with a salad for a light meal.Expand

Kvashena kapusta z horokhom is a traditional dish originating from Ukraine. It’s usually made with a combination of sauerkraut, bacon, onions, flour, peas, mushrooms, garlic, sour cream, salt, and black pepper. The sauerkraut is boiled for half an hour and drained. The bacon pieces are browned in a skillet and mixed with the onions. The mixture is sprinkled with flour and sauerkraut liquid, and the mixture is stirred until the sauce is thick. The sauerkraut, peas, mushrooms, and garlic are added to the pot, and the dish is simmered until thick. It’s taken off the heat and mixed with sour cream and seasonings, and kvashena kapusta z horokhom is then served immediately. The dish is typically served as an accompaniment to meat dishes, especially pork.Expand

Tovchanka is a traditional side dish originating from the Ternopil region. The dish is usually made with a combination of potatoes, beans, poppy seeds, onions, sugar, salt, and pepper. The beans are soaked in water and boiled until tender. The potatoes are peeled, cut, boiled in salted water, and added to the beans. The poppy seeds are soaked in warm water, ground, and added to the potatoes and beans. The mixture is enriched with finely chopped onions, sugar, salt, and pepper. It is pounded and mashed until everything is well-blended. If the dish is thick, a bit of leftover cooking water from the potatoes can be added to make it a bit thinner. Expand