Ukraine takes deep pride in its food. From the staple Ukrainian beetroot soup of borscht to the more international Chicken Kyiv, Ukrainian food is hearty and diverse.
For those who are on a tight budget and would like to try a bit of every dish, there are places like Puzata Khata and Olivie, which are buffet-style fast food restaurant chains with Ukrainian food. For pickier guests, the Kyiv Post has made a guide of some of Ukraine’s top dishes and the best places to indulge in them.
Borsch
Nothing says Ukrainian cuisine more than borsch — a soup of distinctive red color that is achieved by the addition of beetroot and tomatoes, with added cabbage, potatoes, carrots and meat. It is seasoned with parsley, dill and smetana, or sour cream.
While borsch is offered at many restaurants in Kyiv, its more interesting versions like a meatless one with salo and a baked apple on the side can be found at Samogon Fish Bar (Hr 75), and borscht served in a cabbage head is offered at Kanapa restaurant (Hr 98). Kanapa’s borscht contains dried plums and apples and comes with pampushky — bread rolls dipped into garlic sauce — on the side. While there, their holubtsi — cabbage rolls stuffed with millet and goat meat and served with a cream tomato and morel sauces (Hr 179), — are worth a try too.
An original take on borscht is offered at Gra Z Vognem, which also makes a good chance to try two dishes in one. At this restaurant borsch comes with holubtsi and goat cheese inside (Hr 115).
Kanapa. 19 Andriyivskiy Uzviz. 10 a. m. — 12 a. m.
Samogon Fish Bar. 25 Naberezhno-Khreshchatytska St. 12 p. m. — 12 a. m.
Gra Z Vognem. 6 Khreshchatyk St. 12 p. m. — 12 a. m.
Varenyky, perhaps Ukraine’s most versatile dish, can come with a huge variety of fillings and can serve as a main course or a dessert. (Brücke Osteuropa)
Varenyky
Varenyky are very versatile, semi-circular stuffed boiled dumplings that can have dozens of different fillings inside. Some of the most popular varenyky fillings in Ukraine are potatoes, cabbage or meat, but the dish can also be made into a dessert — with the addition of cottage cheese or cherries.
Varenichnaya Katyusha does 25 types of varenyky, fried or boiled. The ones with green peas and sausage (Hr 52) or varenyky with dill and Adygei cheese (Hr 69) are worth trying, while many sweet options are available too.
Kanapa restaurant offers more unusual variations like black varenyky with pike-perch, smoked salo filling and herring caviar sauce (Hr 149) and their varenyky with poppy seeds, apple and honey at Hr 98 make for a great dessert.
Varenychnaya Katyusha. 29/1 Khreshchatyk St. 8 a. m. — 12 a. m.,4 Rusanivka Naberezhna St. 9 a. m. to 12 a. m.
Kanapa. 19 Andriyivskiy Uzviz. 10 a. m. — 12 a. m.
Breaded fried chicken pieces. (Courtesy)
Chicken Kyiv
Chicken Kyiv is perhaps the most popular Ukrainian dish abroad. To try it in Kyiv, there is probably no better place to go than
Rebra & Kotlety (Ribs and cutlets) offering nine variations, which they suggest eating with hands. Their affordable (Hr 65–120) options include classic Chicken Kyiv, spinach Chicken Kyiv, Chicken Kyiv with dorblu, camembert or mascarpone cheeses, Chicken Kyiv with mushrooms and onion, Chicken Kyiv with salmon and nori, and two sweet options: with dried plums and nuts, and with apple and almond flakes.
Chicken Kyiv with mushrooms and onion, Chicken Kyiv with salmon and nori, and two sweet options: with dried plums and nuts, and with apple and almond flakes.
To try a more surprising non-chicken Chicken Kyiv, it is worth going to Chicken Kyiv restaurant, which apart from the classic Chicken Kyiv offers a fish and cauliflower version for Hr 189.
Rebra & Kotlety. 8/13 Borysohlibska St. 11 a. m. — 11 p. m.
Chicken Kyiv. 15/4 Khreschatyk St. 8 a. m. — 12 a. m.
Banosh, a dish from the Carpathian mountain region in western Ukraine. (Courtesy)
Banosh
Banosh is a Hutsul dish widely spread in the Transcarpathia regions. It is made of corn and takes a long time preparing with up to six hours of simmering with the addition of salty sheep cheese bryndza. Traditionally cooking banosh is surrounded with many rules and superstitions like that it can only be made by men and stirred with a wooden spoon in one direction only. It also used to be considered an all-purpose dish where a small amount can feed the whole family.
At Kiflyk one can find a tasty banosh with mushrooms (Hr 105) while Kanapa offers banosh with sheep cheese and cracklings (Hr 98).
Kiflyk. 6 Kriposnyi Ln. 9 a. m. — 11 p. m.
Kanapa. 19 Andriyivskiy Uzviz. 10 a. m. — 12 a. m.
Bigos, while associated primarily with Poland, is also popular in Ukraine. It is made with shredded or stewed cabbage and meat. (Mario Carvajal)
Bigos
Bigos is a Polish dish that is also traditional for Belarusian, Ukrainian and Lithuanian cuisines. It is made of cabbage that is shredded and stewed with various kinds of meat.
An original version of bigos is served at Ostannya Barykada — there it comes inside a bun with some chips and a dip on the side (Hr 128).
A new place on the riverside of the picturesque Podil area, Bigos pub, which positions itself as the first Galycian pub in Kyiv offers three types of bigos: classic (Hr 79), with ribs (Hr 89) and with sausages (Hr 139). Bigos pub also specializes in beer having 12 different kinds of craft beer.
Bigos pub. 13/5 Ihorivska St. 12 p. m. till the last customer
Ostannya Barykada. 1 Maidan Nezalezhnosti Sq. 10 a. m. — 12 a. m.
