CULINARY GLOSSARY

Banosh is a Hutsul dish of cornmeal cooked in cream, served with cracklings, bryndza cheese, and mushrooms.

Deruny are traditional Ukrainian pancakes of grated raw potato, fried to a golden crust.

Green borsch is a spring sour soup of sorrel and greens with potato and egg; a light, refreshing dish.

Halushky are traditional Ukrainian boiled pieces of dough, served with a fried topping, sour cream, or in soup.

Kapusniak is a traditional Ukrainian soup of soured cabbage, usually with pork and millet.

Lemishka is a thick porridge-like dish of dried buckwheat flour scalded with boiling water.

Machanka is a thick gravy (curd-cheese, mushroom, or meat) for dipping pancakes, bread, or dumplings; a dish of the Polissia region.

Nalysnyky are thin crepes filled with sweet curd or another filling, rolled or folded, and often baked or lightly fried again.

Palianytsia is a traditional Ukrainian wheat bread with a characteristic slashed “peak”; a word-symbol of Ukrainian identity.

Riplianka is a Transcarpathian highland dish of mashed potato with corn flour and brynza cheese.

Salo is salted or smoked pork back fat, an iconic product and cultural symbol of Ukrainian cuisine.

Tertiukh is a potato babka of grated raw potato baked in the oven to a golden crust; a dish of Polissia.

Uzvar is a traditional Ukrainian drink of dried fruit and berries, indispensable on Christmas Eve.

Varenukha is a traditional Ukrainian hot alcoholic drink of horilka, honey, dried fruit, and spices.

Yushka is a traditional Ukrainian liquid dish, a rich broth, in particular the classic fish yushka.

Zatirka is an ancient Ukrainian dish of small dough crumbs rubbed from flour, cooked in milk or water.