Today we embark on a culinary journey through Ukraine—a country where every dish tells a story of family traditions and the land’s generosity. We’ll prepare two iconic dishes that Ukrainians cook for holidays and weekdays alike.
🌿 Holubtsi (Stuffed Cabbage Rolls)
Tender cabbage leaves cradling a juicy filling of meat and rice, simmered in a fragrant tomato sauce. The result is soft, hearty, with a hint of tang—true homey comfort on a plate.
Ingredients:
• Green cabbage — 1 large head (1.5–2 kg)
• Pork-beef ground meat — 600 g
• Short-grain rice — 100 g
• Yellow onion — 2 medium bulbs
• Carrot — 1 large
• Tomato paste — 3 tbsp
• Sour cream 20% — 150 g
• Sunflower oil — 3 tbsp
• Garlic — 3 cloves
• Bay leaf — 3 pcs
• Salt, black pepper — to taste
• Water or broth — 400 ml
Instructions:
Step 1. Preparing the cabbage
In a large pot, bring 4 liters of water to a boil, add 1 tbsp salt. Cut out the cabbage core in a cone, 7–8 cm deep. Submerge the head in boiling water for 3–4 minutes. When the outer leaves turn soft and pliable (don’t tear when bent), carefully separate them with a knife. Repeat until you have 12–14 large leaves. Lightly pound the thick ribs with a mallet or trim with a knife so the leaves fold easily.
Step 2. Filling
Rinse the rice until the water runs clear, parboil for 5 minutes in boiling water, drain in a colander. Dice one onion into 3×3 mm cubes, sauté in 1 tbsp oil until golden (4–5 minutes). Combine the ground meat, rice, sautéed onion, 1 tsp salt, ½ tsp pepper. Mix for 2–3 minutes until uniform—the mass should be dense and not fall apart.
Step 3. Shaping the holubtsi
Place 2–3 tbsp of filling (depending on leaf size) in the center of a cabbage leaf, form a 8–10 cm log. Fold the bottom edge over the filling, then the sides, and roll tightly into a cylinder. The seam should be on the bottom. The finished holubets should hold its shape and not unravel.
Step 4. Sauce
Dice the second onion and carrot into small cubes. Sauté in 2 tbsp oil for 5 minutes until soft. Add tomato paste, cook for 2 minutes, stirring. Pour in 400 ml water or broth, add sour cream, minced garlic, bay leaves, ½ tsp salt. Simmer for 3 minutes until slightly thickened—the sauce should coat a spoon in a thin layer.
Step 5. Stewing
In a pot or deep skillet, arrange the holubtsi seam-side down, tightly packed. Pour the sauce over them, covering ⅔ of their height. Bring to a boil over medium heat, cover, reduce to low. Simmer for 50–60 minutes. Doneness: cabbage turns translucent and soft, easily pierced with a fork, rice is fully cooked.
Step 6. Perfecting the dish
Taste the sauce 10 minutes before done, adjust salt. Add ½ tsp sugar to balance the acidity if needed. Turn off the heat, let sit covered for 10–15 minutes—the holubtsi will soak up the sauce and become even juicier.
Step 7. Serving
Serve hot, generously drizzled with sauce. Garnish with sour cream and fresh dill. Pairs perfectly with rye bread or mashed potatoes.
💡 Fact: Holubtsi are an adaptation of Turkish dolma, which took root in Ukraine during the Cossack era. The name comes from the word holub (dove) due to the rolled leaves’ resemblance to a bird. Every region has its own recipe: in Poltava, they add buckwheat; in Transcarpathia—corn grits.
🧈 Chicken Kyiv
The legendary cutlet of chicken breast with cold butter inside—when cut, hot aromatic filling flows out. Outside: a golden, crispy crust. Inside: tender, juicy meat.
Ingredients:
• Chicken breast (large fillets) — 4 pcs (200–250 g each)
• Butter 82.5% fat — 120 g
• Fresh dill — 1 bunch (30 g)
• Garlic — 2 cloves
• Eggs — 3 pcs
• Wheat flour — 100 g
• Breadcrumbs — 200 g
• Salt — 1 tsp
• Ground black pepper — ½ tsp
• Sunflower oil for deep-frying — 1 liter
• Lemon juice — 1 tbsp
Instructions:
Step 1. Butter filling
Take the butter out of the fridge 15 minutes before working—it should be soft but not melted. Finely chop the dill (discard stems), press the garlic. Mix the butter, dill, garlic, a pinch of salt and pepper with a fork until smooth. Form a 2 cm diameter log on cling film, wrap tightly, freeze for 40–60 minutes. The butter should harden—it shouldn’t deform when pressed.
Step 2. Preparing the fillet
Separate the tenderloin from the large fillet. Place the large fillet smooth-side down on a board. Make a horizontal cut in the middle, unfold like a book—you’ll get a 1.5 cm thick slab. Cover with cling film, pound with a kitchen mallet from the center outward to 5–7 mm thickness. The fillet should be even, without tears. Salt (¼ tsp per fillet), pepper, sprinkle with lemon juice.
Step 3. Shaping the cutlet
Remove the butter filling from the freezer, cut into 4 sticks, 3 cm long. Place a butter stick in the center of the pounded fillet, cover with the tenderloin (it adds volume). Fold the bottom edge of the meat over the filling, then the sides—they should overlap by 1–1.5 cm. Roll tightly into a cylinder, press lightly with your hands. The cutlet should be 10–12 cm long, all edges sealed—no gaps. Refrigerate for 20 minutes to set the shape.
Step 4. Triple breading
Prepare three bowls: flour, lightly beaten eggs with a pinch of salt, breadcrumbs. First, coat the cutlet in flour, shake off excess. Dip in egg, let excess drip off. Roll in breadcrumbs, pressing lightly—the coating should adhere tightly without gaps. Repeat the "egg-breadcrumbs" steps once more—double breading creates a reliable barrier for the butter. The finished cutlet should be fully covered in an even golden layer. Chill in the fridge for 30 minutes.
Step 5. Deep-frying
In a deep pot or cauldron (minimum 20 cm diameter), heat the oil to 170°C—test by dropping in a piece of bread: it should sizzle and brown in 40 seconds. Carefully lower the cutlet with a slotted spoon. Fry for 8–10 minutes, uncovered, turning occasionally for even browning. Doneness: the crust turns deep golden, the cutlet floats to the surface, and clear juice is released when pressed.
Step 6. Finishing in the oven
Preheat the oven to 180°C. Place the cutlets on a wire rack with a tray underneath (to drain excess fat) or on parchment. Bake for 7–10 minutes. Check doneness: insert a cooking thermometer into the center—temperature should be 72–75°C. The meat should be white, firm, but juicy.
Step 7. Serving
Let the cutlet rest for 3–4 minutes on a plate. Serve whole, garnished with lemon, fresh herbs, and grilled vegetables. When cut, hot aromatic butter should flow out—this is the hallmark of authentic Chicken Kyiv. Pairs perfectly with mashed potatoes or a vegetable salad.
💡 Fact: Chicken Kyiv was created in 1947 at the restaurant of the Moskva Hotel in Kyiv by chef Mykola Kovtun. Initially, the dish was called kotleta de-volaille, but later received its modern name. In Soviet times, this dish was a symbol of restaurant luxury and was served at official receptions.