Pampushkas are served with borsht and are Ukrainian cuisine's symbol on par with it. They have unusual taste and excellent scent that is impossible to withstand.Pampushkas are small round dough rolls without filling. They are richly steeped with garlic sauce, which adds memorable taste and exotic scent to them.The name 'pampushkas' has Italian and French roots, and German recipe. According to legend, this dish was first invented and cooked in Ukraine, but - by German colonists. The aromatic rolls got their name in Odesa and spread from there all over Ukraine. Today they are national dish, without which it's impossible to imagine Ukrainian cuisine.Pampushkas are regularly served with borsht, but they can be consumed instead of bread as well. In winter pampushkas perfectly serve as preventive against cold, because they contain a lot of garlic.


Borscht is a soup of Ukrainian origin that is popular in many Eastern and Central European cuisines, including those of Poland, Russia, Ukraine and Belarus. In most of these countries, it is made with beetroot as the main ingredient. In some countries, tomato is used as the main ingredient, while beetroot acts as a secondary ingredient. Other, non-beet varieties also exist, such as the tomato paste-based orange borscht and green borscht (sorrel soup). Potatoes and cabbage are also standard; some regions have green borscht, where green spinach is substituted for the cabbage.


Varenyky (Ukrainian: варе́ники, singular "варе́ник") are stuffed dumplings of unleavened dough which are widespread in East Slavic (Ukrainian, Belarusian), Moldovan and Baltic (Latvian, Lithuanian) cuisines... They are traditionally associated with the Ukrainian cuisine and considered a national dish of Ukraine.

Varenyky are boiled or sometimes steamed. The name varenyk means literally "a boiled thing". The word is cognate with the adjective "boiled" (Ukrainian: варений).