Prepare premises. Recipes of original Ukrainian dishes from The Victory Menu project

The first dinner of the project took place in a restaurant in Lviv Very high cuisineand all the money raised went to farmers to pay for animal feed, as well as a special fund that will help small businesses recover after the war.

There will be other charity dinners at various restaurants, but everyone can join the initiative. Project chefs have published recipes for original Ukrainian dishes worthy of the restaurant’s menu, which can be prepared at charity dinners or presented at their establishments around the world. You can read more about joining the project on the website.

There are now about 170 war-torn farms and industries in Ukraine: some have problems with the supply of feed or raw materials, while others are under occupation.

Although the recipes for the project are designed for restaurant menus and professional chefs, some dishes can be tasted at home. We share 3 recipes of the new Ukrainian cuisine.

Buckwheat recipe by Igor Mezentsev


  • Stuffed (turkey, pork, veal) – 600 g
  • Boiled buckwheat – 150 g
  • Onions – 100 g
  • Eggs – 2 pieces.
  • Flour (dto bread)
  • Basil (withand taste)
  • Oils – 100 g
  • Salt to taste
  • Ground black pepper to taste
  • Canned tomatoes with their own juice – 1 jar
  • Bay leaf – 3–4 leaves
  • Key species – 1-2 flowers


Boil the buckwheat, fry the onion and finely chop the basil. Combine these ingredients with the minced meat.

Mix everything well, add the eggs and beat well with your hands. Form the ribs.

Flour the buckwheat ribs, fry them and place them in a high-bottomed skillet.

Beat the tomatoes with their juice with a blender and add them to taste, adding cloves, salt and pepper. Pour in the buckwheat sauce, add the bay leaf and cook for 15-20 minutes.


Blueberry ball balls recipe by Eduard Kanaryan


For the filling:

  • Forest blueberries – 40 g
  • Sugar – 10 g
  • Juniper berries – 3 g

For the dough:

  • Flour – 350 g
  • Water – 200 ml
  • Sal – 5 g
  • Butter – 40 g


Bring the water to a boil, let it cool for two minutes and then add the flour.

Add the melted butter and salt, mix well until the mixture stops sticking to your hands. After mixing thoroughly, let cool for 20 minutes.

Grind the juniper in a mortar, add the sugar, blueberries and mix.

Stretch the thin dough and cut round discs with a glass. Spread the filling, roll and pinch the balls.

Boil for 3-5 minutes in boiling water, then pour into a colander, place in a bowl with oil and let stand for a few minutes.

Serve with sour cream and fresh blueberries.


Roman Emets pumpkin bread recipe


For gift:

  • Yeast – 30 g
  • Water – 50 g
  • Manitoba flour (Italian flour of the highest grades) – 25 g
  • Semi-wholemeal flour – 25 g

For the dough:

  • Sponge
  • Water – 350 g
  • Water – 25 g (dfor the second humidification)
  • Manitoba flour – 450 g
  • Semi-wholemeal flour – 50 g
  • sea ​​salt – 10 g
  • Pumpkin puree – 50 g
  • Diced pumpkin – 30 g

For the pumpkin:

  • Pumpkin – 180 g
  • salt – 4 g
  • Sugar – 10 g
  • Cinnamon – 4 g
  • Butter – 60 g

For the puree:

  • Nutmeg, smoked paprika, salt, cinnamon, dried ginger.


Mix all the ingredients of the puree, cover with a towel and let stand 10 hours at room temperature.

Bake the pumpkin with salt, sugar, cinnamon and butter. Then reserve 30 g of pumpkin, and beat the rest in a blender with spices (nutmeg, smoked paprika, salt, cinnamon, dried ginger).

Add 350 g of water to the pasta and mix. Then add all the flour and mix again until smooth. Cover with a towel and leave at room temperature for 1.5 hours.

Then add 25 g of water and 10 g of salt. Knead the dough well until the water is completely absorbed.

Divide the dough into two equal parts, add pumpkin puree to one of them.

Cover with a towel and leave at room temperature for 30 minutes. Knead the dough 4 times (kevery 30 minutes). After the last kneading, cover with a towel and let the dough rest for 60 minutes at room temperature.

Transfer the dough to a work surface previously sprinkled with flour. Combine the two types of dough and place the sliced ​​pumpkin between them. Form a ball of dough, transfer the top to the bottom of the form, previously covered with a towel and sprinkle with flour. Cover with a towel and refrigerate for 10-12 hours.

After refrigerating, let the dough rest at room temperature for 30 minutes. Meanwhile, preheat the oven to 250 ° C together with the mold. Tie the dough with a kitchen thread (wsoak the pagata in water for 15 minutes) to create a pumpkin shape. Transfer the dough to a baking tray and make incisions with a knife. Cover and cook for 15 minutes at 250 ° C.

Then remove the lid and bake for another 20-25 minutes at 230 ° C until it has a reddish crust. Remove the bread from the pan and let it cool for at least 2 hours at room temperature.

Serve with soft homemade butter.

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