Pechenia

Pechenia is a hearty, warming dish of Ukrainian cuisine, made of meat slowly braised with roots and spices (sometimes with potato). Its name comes from the method of preparation — long simmering (baking) in the oven, thanks to which the meat becomes exceptionally tender and the dish rich and aromatic.

Classically pechenia is made in clay pots — individual portions or one large one. On the bottom pieces of meat are placed (pork, beef, chicken, or a combination), which is first often browned for flavour, and then carrot, onion, sometimes potato, mushrooms, prunes, and spices are added, and stock is poured over. The pot is covered and put for a long time into the oven, where everything slowly braises in its own juices. It is precisely the cooking in a closed pot that keeps all the juices, aromas, and vitamins, and the dish becomes steeped in mutual flavours. Pechenia in a pot is not only tasty but also a striking presentation: it is often served right in the pot, hot. This dish has long been an adornment of the festive and Sunday table, a symbol of homely cosiness and hospitality. Pechenia embodies the philosophy of slow, careful Ukrainian cooking.