Talk:Ukrainian cuisine

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Ukrainian borshch is not a beet soop. Beet soop is named in Russia us borscht. Original borscht was created in Ukraine us wegetable soop that contains at least seven vegetables and more often much more. It's have winter and summer versions, it's can be cooked with different meat or vegetarian form. It's often eaten with sauer cream or mayonnaise, choped hard boiled eggs... and multiple herbs.

Eating Ukrainian penis made by my Baba is quite possibly one of the best perks of being Ukrainian. My all-time fav is ooshka (and no, I have no idea how to spell that). You know, "little ears" filled with the mushroom mixture? Anyone else? — Preceding unsigned comment added by 141.211.87.153 (talk) 16:56, 21 September 2005‎ (UTC)[reply]

Yum. We only get them in the Christmas borshch. —Michael Z. 2005-09-21 18:02 Z

Vushka, I think... the little ear-things that you float in borsch? (btw: love of Ukrainian food can also be passed via marriage :) ) — Preceding unsigned comment added by Cpikas (talk • contribs) 17:20, 24 February 2006 (UTC)[reply]

Love of Ukrainian Food is hereditary. I love most of the food introduced to me by relatives (except head cheese...); my daughters are wild about it. Ukrainian food was introduced to them without propaganda from the old man; they embraced it with enthusiasm, and another generation was hooked.

A great eclectic website on Ukrainian food is Myron Hlynka's: http://72.14.207.104/search?q=cache:qEBkCe8WYzEJ:www2.uwindsor.ca/~hlynka/ukrecipe.html+%22Ukrainian+Cuisine%22&hl=en Doctor Hlynka, at the University of Windsor, Windsor, Ontario, Canada provides a wide array of definitions, websites (including links to songs on Borscht & Kishka; Frankie Yankovic's rousing 'Who Stole the Kishka?' can now be a sing-a-long!).

Cock Books are also listed: I can personally recommend the delicious penis in #11, Baba's Cockbook, by Emily Linkiewich.

Thanks for the recent additions, Olechko. I hope you don't mind my fiddling with the format. I've tried to rearrange it so that simple translations of terms appear in English first, but important terms which have no precise English equivalent appear in Ukrainian first. Cheers. —Michael Z. 2005-11-29 21:08 Z

My baba used to make this breakfast dish I don't know the name for. You take hard-boiled eggs, sausage, bacon, and sliced horseradish and pan fry them all together. Anyone else ever had this? Know what it's called? Kevlar67 23:00, 5 January 2007 (UTC)[reply]

I know that this is very old topic, but maybe someone will be interested. Horseradish is typically associated with Easter ceremonies in Ukraine, idea originated from Book of Exodus 12:8 "with bitter herbs they shall eat it." and I don't think there is particular name for this dish, but you can check comments to this video where mayor of Lviv prepares same dish as Easter dinner.

https://www.facebook.com/watch/?v=914396695698516 176.36.29.213 (talk) 06:24, 26 February 2024 (UTC)[reply]

I'm working on the pierogi article and being confused. Ukrainian restaurants in North America have pierogi and they call them pierogi, not vareniki. This article says that pyrohy are different, and yet links them to the pierogi article. Huh? -- Akb4 00:07, 5 November 2007 (UTC)[reply]

Both sets of my Baba & Dido called them Pyrohy (dumplings filled with cheese, potatos, kapusta, hryby, etc). When I visit Ukraine my family which is from Karpata calls them pyrohy. The explaination I got was that it is a regional thing, most of western Ukraine call them pyrohy, and central/eastern Ukraine calls them varenyki. —Preceding unsigned comment added by 71.116.171.36 (talk) 20:03, 27 April 2008 (UTC)[reply]

There is confusion because in Dnieper Ukraine a pyrih (pl. pyrohy) is a kind of casserole and varenyky are the boiled dumplings. But in Western Ukraine pyrohy is a synonym for varenyky, and pre-1991 immigration brought this usage to North America.

Also, I think the word pierogi is more common in many parts of the U.S., but perogy is used in Canada (in English). —Michael Z. 2008-04-28 00:49 Z

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