My Favorite Ukrainian Dishes In Lviv
After living in Lviv for some time, many people have asked me about my favorite Ukrainian dishes in Lviv. I love food and cooking, so this question is always fun to answer. I don’t have a single favorite, but there are several dishes I keep returning to, each with its own charm, history, and story.
Borsch is perhaps the most famous Ukrainian dish and is considered a national symbol. It is a hearty beet soup, often made with cabbage, potatoes, carrots, onions, and sometimes meat. What makes borsch special is its deep, earthy flavor and vibrant red color. Traditionally, it is served with a dollop of sour cream and fresh herbs. Every region and family has its own version, and it is often accompanied by garlic pampushky. Borsch is more than just a soup; it has been part of Ukrainian kitchens for centuries and is traditionally served at holidays, family gatherings, and celebrations.
Deruny are crispy potato pancakes and one of Ukraine’s most beloved comfort foods. They are made by grating raw potatoes, mixing them with a little flour, egg, and seasoning, and frying them until golden and crispy. Simple yet incredibly satisfying, deruny are often served with sour cream or mushroom sauce. They have been eaten in Ukrainian villages for generations and were historically a way to make use of staple ingredients like potatoes and eggs, especially during the harsh winters.
Varenyky are Ukrainian dumplings similar to pierogi, and the potato-filled variety is a classic favorite. Soft, slightly chewy dough encases creamy mashed potatoes, often combined with sautéed onions or fried onions on top. They can be boiled or pan-fried, and are typically served with sour cream. Varenyky have deep cultural roots, appearing in family recipes and festive meals for centuries. In addition to potatoes, varenyky can be filled with cherries, cabbage, or meat, making them a versatile and cherished dish across Ukraine.
Bograch is a rich, spicy meat and vegetable stew that comes from the Carpathian region and shares roots with Hungarian goulash. It is usually made with beef, potatoes, peppers, onions, and paprika, creating a hearty, flavorful dish. Traditionally, bograch was cooked over an open fire in cast iron pots, making it a staple for shepherds and travelers in the mountains. Today, it is enjoyed across Ukraine as a warming, communal meal, perfect for cold days and gatherings with friends.
Holubtsi are cabbage rolls stuffed with rice, meat, and sometimes vegetables, and then baked in tomato sauce or served with a savory gravy. The name comes from the Ukrainian word for “little dove,” which refers to their shape. Holubtsi have been a staple of Ukrainian cuisine for centuries, particularly in Western Ukraine, and they are often made for family dinners, holidays, and weddings. The combination of tender cabbage and hearty filling makes them a comforting and satisfying dish that reflects traditional Ukrainian cooking.
Pampushky are small, fluffy buns often served as a side to borsch or enjoyed on their own. They can be savory, topped with garlic sauce, or sweet with jam or poppy seeds. Pampushky originated in Central and Eastern Ukraine and became particularly popular in the 19th century. They are a beloved part of Ukrainian culinary tradition and are often served during holidays, festivals, and family meals.
Salo is cured or smoked pork fat, typically thinly sliced and eaten with rye bread, garlic, or pickles. It is one of Ukraine’s oldest and most iconic dishes, with roots going back centuries when preserving pork fat was essential for winter survival. Quality matters a lot with salo, as the best versions are rich, savory, and almost melt in your mouth. It is a staple snack, often enjoyed socially, and represents a unique aspect of Ukrainian food culture.
Banosh is a traditional Hutsul dish from the Carpathian region made from cornmeal cooked with cream or sour cream, often topped with bryndza (sheep’s cheese) and crispy pork cracklings. It is creamy, flavorful, and utterly comforting. Historically, banosh was a shepherds’ dish, made from simple, local ingredients that provided energy and warmth in the mountain climate. Today, it is celebrated for its rich taste and rustic charm, offering a glimpse into the culinary traditions of Western Ukraine.
