Cool, Kotleta po-Kyivsky!!!

Whatever bite? Oh! Known to the English-speaking world as Chicken Kiev, kotleta po-Kyivsky is a chunk of boneless chicken stuffed with butter, then seasoned, floured, and deep-fried.

Ukrainian holubtsi

Translated as "little doves," holubtsi are cabbage rolls stuffed with seasoned rice and meat or buckwheat. The dish is usually topped with a tomato-based sauce. They served whith sour cream.

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Borshch

The national soup, which has also been adopted by other Slavic cultures, borsch is based on a beet and mixed vegetable broth that comes in dozens of varieties. The most popular version is a clear broth, but sour cream is often added.

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Vareniky

Sometimes known as halushky, varenyky are small boiled dumplings made with rolled dough and filled with a special type of potato and cheese or some other filling. Almost all restaurants serve them, usually with either cheese or meat, and almost always with sour cream or a buttery sauce. Pyrohy usually refers to larger baked, pie-like varenyky filled with the same kinds of ingredients. Smaller, appetizer-sized versions of pyrohy are called pyrizhky, which are either baked or fried.