Traditional regional dishes of Ukraine. Part 4: Middle Naddniprianshchyna

Our culinary journey through Ukraine continues with Middle Naddniprianshchyna, a historical and cultural region stretching along both banks of the middle Dnipro River. It includes Cherkasy and parts of today's Kyiv, Poltava, Kirovohrad, Chernihiv and Dnipropetrovsk regions. One of Ukraine's major agricultural heartlands, the region has played an important role in shaping what is now regarded as classic Ukrainian cuisine. Its land preserves the heritage of the Kyivan State and the Cossack Hetmanate of the 17th and 18th centuries and is known for its fertile black soil. With its broad river valleys and sunlit orchards, the region has long relied on wheat flour, pork, poultry, vegetables, dairy products and orchard fruits in its cooking.

The classic borshch of the Middle Naddniprianshchyna is regarded as an ethnographic benchmark for this celebrated Ukrainian dish. It is made with a rich broth of pork, beef or poultry, along with beets, cabbage, beans, sweet peppers and ripe tomatoes, which give the soup its characteristic bright red colour. One distinctive finishing touch is a mixture of pounded pork fat, garlic and fresh herbs added towards the end of cooking. Borshch is served with fragrant pampushky — soft buns brushed with garlic sauce.

Varenyky here are known for their soft, fluffy dough, often made with soured milk; the dumplings may also be steamed. Fillings include potatoes with pork cracklings, lightly salted homemade curd cheese with herbs, braised cabbage, and, in summer, juicy cherries or strawberries. They are served with plenty of onions fried in oil or thick homemade sour cream.

Meat-filled holubtsi (cabbage rolls) are made juicy and medium-sized. A filling of minced meat with rice or millet is wrapped in tender fresh cabbage leaves. The rolls are often simmered in a rich sour cream and tomato sauce with sautéed carrots and onions.

A traditional drink is uzvar, made from dried apples, pears, plums and cherries, with natural honey added for sweetness. In summer, freshly picked orchard fruits and berries are used to make refreshing compotes.

Verhuny are a well-loved traditional sweet of the Middle Naddniprianshchyna. These thin strips of dough are shaped into distinctive twists and fried until golden. Tender yet lightly crisp, they are generously dusted with icing sugar before serving.

Traditional Middle Naddniprianshchyna verhuny recipe

Dough: 300 g wheat flour (medium protein content), 1 egg yolk, 100 g Greek yoghurt, 2 tablespoons of sugar, 1 tablespoon of butter, 1 tablespoon of rice vinegar or alcohol, a pinch of salt.

For frying and serving: oil for frying, icing sugar.

Method: Combine all the ingredients and knead into a firm, smooth dough. Leave it to rest for 20 minutes. Roll the dough out to a thickness of 1–2 mm, then cut it into diamond shapes. Make a lengthwise slit in the centre of each diamond and pull one pointed end through the opening to create the characteristic twist. Fry in hot oil on both sides until golden brown. Transfer to paper towels to drain, then dust generously with icing sugar.

Smachnoho — enjoy your meal!