100 rokiv tomu vpered At Home

Cabbage in the ground

There are 2 recipes for covered cabbage, the one in which the cabbage is covered with millet and it is included in the list of intangible cultural heritage of Ukraine, or an older version - a recipe when the cabbage was wrapped in cheesecloth, covered with earth and cooked (in fact, it was also called covered cabbage). We decided on the option that was covered with earth, for this we bake it in the oven, before boiling it.

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Beets didn`t grow - we`ll anyway

Sugar beet is a fundamentally important element in the process of building our capital. That is why we searched for a long time for a dish that could convey the importance of this vegetable, and finally we are ready to present an appetizer of white beets marinated in cheese, added Yaska beans marinated in cherry juice and edible green mold.

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Duck meat, deer heart, matsik

Ukrainians have been hunting a lot, and they enjoyed using game in their dishes. That's why we decided to show our usual meat plate from a different angle, introducing this old tradition.

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Edible bees

Ukrainians have been using bee sub-pestilence in liqueurs, tinctures, and medicine because it has many useful elements. We've decided to create a small starter out of bees, adding hot pepper, honey, and two kinds of sauces. Although bees do not have a distinguished taste, they have a really interesting texture. This dish can help you to get a new gastronomic experience through a local product.

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Best local cheese

We do not just simply use the words "local" or "farm" to catch your attention. We want to emphasize that our cheese plate is made out of the most delicious authentic products you can only find. Every few days, Ukrainian farmers bring a lot of cheese samples to us. We choose the best ones and then serve them to you. Sometimes they change but you can be sure - they will always taste the best.

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Ukrainian salo

Lard has been used since ancient times and is still considered one of the symbols of Ukrainian kitchen We are sure that it does not need extra words to introduce. It tastes best with a pinch of Drohobych salt.

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