Bortsch - Beet Soup
This hearty soup traditionally prepared from beets and cabbage and served with a dollop of sour cream is a most popular first course. There are no less than 40 varieties of hot and cold bortsch, depending on the vegetables and or meat in them, even some that don't have any beets at all. All borscht recipes are slowly simmered for maximum flavor. Tiny garlic buns are often served with it.

Glazunia s salom
Scrambled eggs with lard.

Kutia
Kutya is a symbol of fertility and abundance on Ukrainian table. It is usually made on Easter and Christmas. It is made from different grains, nuts and fruits.

Pampushki
Fresh small bread served with borsch.

Salo
smoked bacon, sliced, dusted with garlic.

Galushki
Gnocchi type served with crème fraîche.

Varenyky (Perogies) - Dumplings
These are boiled or fried triangular dumplings. The fillings vary tremendously: potatoes, cheese, mushrooms, cabbage, and meat are just as common as, in the summer time, cherries, plums and berries. All varieties are served with either melted butter or sour cream. 

Farshirovannie pertsi
Stuffed sweet peppers with minced meat and rice.

Farshirovannie sinenkie
Stuffed eggplant with vegetables like cabbage, onion and carrot.

Golubtsi
Stuffed cabbage served with a crème fraîche sauce.