Курсовая работа: National features of cuisine and table manners

Ukrainian food traditions and festivals

Although most Ukrainian festivals involve the culinary arts to a certain extent, Christmas is the most predominant holiday where food plays an important role in the festivity. Ukrainian Christmas customs are based not only on Christian traditions, but to a great degree on those of the pre-Christian, pagan culture and religion. The Ukrainian society was basically agrarian at that time and had developed an appropriate pagan culture, elements of which have survived to this day. A kolach (Christmas bread) is placed in the center of the table. This bread is braided into a ring, and three such rings are placed one on top of the other, with a candle in the center of the top one. The three rings symbolize the Trinity and the circular form represents Eternity. Kutia is the most important food of the entire Christmas Eve Supper, and is also called God’s Food. A jug of uzvar (stewed fruits, which should contain twelve different fruits) and is called God’s Drink, is also served. After all the preparations have been completed, the father offers each member of the family a piece of bread dipped in honey, which had been previously blessed in church. [9., 12]

Salo

This is a favorite Ukrainian delicacy. We use it in many forms- uncooked and fried, smoked and salted, baked and boiled. Also, we fry it, cook crackling and even eat it with honey!

Ukraine’s widespread fondness for pork products results from its historical conflicts with two of its neighbors- Tatars and Turks. Cattle were a much- prized spoil of war so they were often in short supply, and bullocks, which were used to pull ploughs, were not exactly edible. Pigs were both available and relatively delicious and tender, so pork became a staple.

Borsch

A choice for First Dish is Borsch. Although the word “borsch” is not translatable, it is famous all over the world. It is difficult to imagine that there is a person on the planet who has never eaten borsch! It is famous, popular and delicious- a must-do on everyone’s list of dishes to experience.

So, what is this famous dish? How it is cooked and what should it be eaten with? At firs glance, everything seems simple. Sugar beets are the signature ingredient and borsch is a kind of beet soup. But not everything is as simple as it looks. There are more than thirty varieties of this dish in Ukraine alone, and other versions are prepared in Russia, Poland and even in the United States! So, there are different types of borsch- meat and meatless, hot and cold, with mushrooms, with kidney bean, with prunes, with marrows, turnips, and even with apples! Meat borsch is also varied- it may include beef or chicken. Some recipes recommend the addition of mutton, or goose- grease, and sometimes ham or sausages.

The cooking process for borsch is unique in that all ingredients, including the beets, are prepared separately! Beets should be sprinkled with lemon juice or vinegar in order to preserve their color and then they should be cut and roasted. Afterwards they are peeled, diced and added to the borsch. In the beginning, onions, carrots, parsley are fried together for 15 minutes and tomatoes (or tomato paste) is added at the end. Other vegetables should be cooked separately. All ingredients should be put in bit by bit, at the proper time and in the right order. Cooking time for borsch is approximately 2- 3 hours. Let the flavors mingle for 20minutes before the borsch is served. Prepare to feel giddy when you lift the lid from the saucepan- the aroma is truly delicious! A good accompaniment to borsch is small buns flavored with garlic. This is a temptation you will not want to resist! [9., 11]

Varenyky

Another favorite Ukrainian dish is Varenyky. Great Hohol’ in his “Evenings on Khutor near Dikan’ka” described a charming story about Kozak magician named Patsyuk who bewitched the varenyky, so that they dove into the sour cream and then flew into the mouth! Such a legendary reputation should alert you to the fact that these delicious dumplings must be tried. Even better is the fact that there are unbelievable numbers of recipes for the fillings. Pastry for varenyky should be prepared with icy water. Varenyky cannot be frozen, unlike pelmeni or ravioli. Cooks have unlimited possibilities for improvisation. Varenyky can be filled with potato, cabbage, mushrooms, meat, liver, boiled buckwheat and cracklings, kidney beans, or with cottage cheese, apples, plums or poppy- seeds. In summer they are made with berries. Varenyky are served with sour cream; sweet varenyky are served with syrup or honey.

Galushky

Sometimes varenyky and galushky are hyphenated- galushky- varenyky, - but this is a mistake because galushky is a dish which stands on its own! Even though it appears to be very simple, it is a very tasty meal. Recipes for it have not changed for hundred of years and have been passed down from one generation to another. Both galushky and varenyky should be eaten hot only! This is a rule! Galushky can be made from different types of flour- wheat flour, buckwheat flour, from manna- croup. It is also possible to add cottage cheese, potato or apples to the pastry. They are boiled in either water, milk, or broth. Galushky are served either with fried onions and cracklings or sour cream.

Second dishes are meat, poultry, fish, and of course, pork. Ukrainians also respect poultry, especially when it is stewed; but chicken and goose are cooked more often as holiday dishes. Fish is also popular in Ukraine. Even the names of popular fish dishes stimulate the appetite- stuffed pike, stewed carp with onions and sour cream, pike with horse- radish, jellied pike. It is very difficult to list everything!

Pork is a big winner. Huge numbers of dishes are made from pork in Ukraine. It is fried, baked, stewed, goes into sausages, and various delicacies are prepared with chopped and minced meat. But the perennial party favorite is Pechenya (stewed meat). To say pechenya is just stewed meat is to say nothing. Pechenya is tender, flavorful and fantastic. Besides, the traditional way of preparing pechenya leaves a tremendous space for every cook’s creativity. Although the cooking time for pechenya is long, the outcome is worth it! [7., 4]

Uzvar

There are plenty of fruits and berries in Ukraine! You can gather a luxurious harvest in every garden. This remarkable harvest provides the basis of many desserts- varenyky, pyroghy, knedlyks, jellied berries, fruit babkas, and jams. And also drinks- Uzvars. We may say that uzvar is a kind of fruit compote, but it is really much richer and more concentrated than fruit compote. It is delicious mixture of raisins, prunes and spices- cinnamon, cloves, and dried citrus peel. [7., 5]

Cabbage rolls

A cabbage roll is a savory food item made with a variety of fillings wrapped in cabbage. The filling usually includes meat, often beef or pork, seasoned with onion, tomato paste, salt, black pepper, and spices. Other fillings vary and may include mushrooms, vegetables, sauerkraut, or rice. Other ingredients may also be used. The filling is stuffed in cabbage leaves, which are tucked around it like an egg roll. It is simmered or steamed in a covered pot until cooked, and is usually eaten hot.

Cabbage rolls are part of the traditional cuisine of many Central European, Eastern European, and Balkan countries. They are known as holubki in both Czech and Slovak, halubcy in Belarusian, golubtsy in Russian, holubtsi in Ukrainian. [7.,5]

Blyntsi

Blyntsi are thin pancakes which are often served in connection with a religious rite or festival in several cultures.

The word "blin" comes from Old Slavic mlin, that means "to mill" (compare the Ukrainian word for blin, mlynets’). Blins had a somewhat ritual significance for early Slavic peoples in pre-Christian times since they were a symbol of the sun, due to their round form. They were traditionally prepared at the end of the winter to honor the rebirth of the new sun (Pancake week, or Maslenitsa). This tradition was adopted by the Orthodox church and is carried on to the present day. Bliny were once also served at wakes, to commemorate the recently deceased.

Syrniki

In Ukrainian cuisine, syrniki are fried curd fritters, garnished with sour cream, jam, honey, and/or apple sauce. They can be filled with raisins. In Russia they are also known as tvorozhniki.

Syrniki are made from the full-fat, creamy cottage cheese, crumbled and mixed with flour, egg, milk, and sugar and fried, generally in a flavorful unrefined sunflower oil. The outsides become very crispy, and the center is warm and creamy.

The name "syrniki" is derived from the word syr, meaning "cheese". [9., 11]

Solyanka

Solyanka is a thick, spicy and sour soup in the Ukrainian cuisine. It may have originated in Ukraine in the 17th century.