Traditional regional dishes of Ukraine. Part I: Bessarabia

Autumn is a wonderful time to talk about delicious food. Let us discover Ukraine's remarkable culinary regions and their unique dishes.

Bessarabia is a sunlit region in the southwest, situated between the Dnister and Prut rivers, the Danube Delta and the Black Sea. Today, this historical region is divided between Moldova and Ukraine; the Ukrainian part covers southern Odesa Region and part of Chernivtsi Region. The origin of its name is associated with the Wallachian Basarab dynasty.

It is a true kaleidoscope of cultures: Ukrainians, Moldovans, Bulgarians, Gagauz, Lipovans and Albanians live side by side. Many languages can be heard in its streets, while the generous southern sun produces succulent fruit, grapes, dessert wines and salty sheep's-milk bryndza cheese.

The local cuisine developed at the crossroads of Ukrainian, Balkan and Eastern traditions. Familiar dishes are prepared here in distinctive ways, acquiring a vivid southern character.

In Bessarabia, borshch is often prepared with fish from either the Danube or the Black Sea. Plenty of ripe, juicy tomatoes are used to create its rich base. Varenyky are filled with salty sheep's-milk bryndza and mint, then baked in the oven. Holubtsi made with corn grits are wrapped in grape leaves and rolled remarkably small, about as thick as a little finger. Quince, figs and grapes give kompot, a fruit drink, an elegant aroma. For dessert, tender prunes filled with walnuts are served with sour cream or whipped cream.

Bessarabian fish borshch
Prepare a broth using fish such as pike-perch, carp or mullet, then strain it. Add potatoes, beetroot cut into thin strips, sweet pepper and a sautéed mixture of freshly grated tomatoes and onions to the simmering broth. Add portion-sized pieces of fish and a pinch of dried savory, then season with salt to taste. Cook over medium heat for another 10 minutes.

Prunes with walnuts
Cover soft prunes with boiling water and leave them for 10 minutes, then pat them dry. Place a piece of toasted walnut inside each pitted prune. Arrange them in a small bowl, generously cover with thick sour cream or whipped cream sweetened with powdered sugar, and chill.

Enjoy! Smachnoho!