Today, we dive into the soul-warming Ukrainian cuisine—the kind that heats you up, fills you up, and brings everyone together at the table. We’re making two iconic dishes without which no Ukrainian feast is complete.
🥓 Ukrainian-Style Lard
A legendary Ukrainian snack: tender pork lard, cured with garlic and spices, melting in your mouth. Served in thin slices with black bread and mustard—a classic, tested by generations.
Ingredients:
• Pork lard (with a meat layer) — 1 kg
• Coarse salt (rock or sea) — 150 g
• Garlic — 1 head (8-10 cloves)
• Black peppercorns — 1 tbsp
• Bay leaves — 4-5
• Sweet ground paprika — 1 tsp
• Ground coriander — 1 tsp (optional)
Preparation:
Step 1. Inspect the piece of lard: choose dense, white or slightly pinkish, without any yellowing. Rinse under cold water and pat dry with paper towels until completely moisture-free. Cut across the grain into bars 4-5 cm wide and 10-12 cm long—this size ensures even curing.
Step 2. Slice each bar lengthwise (not all the way through, leave 1 cm at the base)—it’ll open like a "book." This lets the salt and spices penetrate inside. Peel the garlic and slice into thin plates (1-2 mm thick). Crush the black peppercorns with the flat side of a knife or in a mortar until coarsely cracked.
Step 3. Sprinkle a layer of salt (2-3 mm) on the bottom of a glass or enameled container, add 2 bay leaves. Generously rub each piece of lard with salt on all sides, especially inside the "book." Tuck in the garlic slices, sprinkle with pepper, paprika, and coriander. Pack the pieces tightly into the container, skin-side down, layering with the remaining salt and spices.
Step 4. Cover the lard with a plate, place a weight on top (a jar of water weighing 1-1.5 kg). The weight is essential—it helps the lard release juice and cure evenly. Leave at room temperature (18-22°C) for 24 hours. During this time, the salt will draw out moisture, the pieces will settle, and brine will form on the surface.
Step 5. After a day, remove the weight. If the lard is half-covered in brine—perfect. Move the container to the fridge for 4-5 days. Flip the pieces daily to ensure even curing. Readiness check: the lard should be firm, springy, not release moisture when pressed, and have an even color without gray spots.
Step 6. Take the lard out of the brine, brush off excess salt with a paper towel (don’t rinse!). If you like, rub with extra paprika or minced garlic for a crust. Wrap each piece in parchment or plastic wrap, store in the fridge for up to 2 months or in the freezer for up to 6 months.
Step 7. Before serving, slice the lard with a sharp knife into thin pieces (2-3 mm thick)—it should be almost translucent. Serve on a wooden board with black bread, pickled cucumbers, mustard, and a shot of horilka. Properly cured lard melts on the tongue, leaving a spicy aftertaste.
💡 Fact: Lard isn’t just a snack—it’s a symbol of Ukrainian hospitality. Traditionally, every home should have a piece of lard on the table to welcome guests. Back in the Cossack era, lard was taken on long marches—it didn’t spoil and provided energy for the journey.
🥞 Deruny (Potato Pancakes)
Crispy on the outside, tender inside—these potato pancakes are one of the most beloved dishes in Ukrainian cuisine. Served hot with sour cream, herbs, or pork cracklings—a hearty breakfast or dinner for the whole family.
Ingredients:
• Potatoes — 1 kg (5-6 medium tubers)
• Eggs — 2
• All-purpose flour — 3 tbsp (heaping)
• Onion — 1 medium (150 g)
• Salt — 1 tsp
• Ground black pepper — 0.5 tsp
• Vegetable oil for frying — 150 ml
• Sour cream for serving — 200 g
• Fresh dill — a small bunch
Preparation:
Step 1. Choose high-starch potatoes (like Russet or regular white)—they’ll give the right texture and crispy crust. Peel the tubers, rinse under cold water. Peel the onion and cut in half. Prepare a large bowl of cold water—you’ll put the grated potatoes in there to prevent browning.
Step 2. Grate the potatoes on a coarse grater (4-5 mm holes) directly into the bowl of water—work quickly to minimize air exposure. Grate the onion into the same bowl—it adds juiciness and aroma. Let the mixture sit for 3-5 minutes so the starch settles at the bottom.
Step 3. Carefully drain the water, tilting the bowl and holding the potato mass with your hand. You’ll see white sediment at the bottom—that’s pure starch, don’t pour it out! Transfer the potatoes to a colander lined with cheesecloth or a clean kitchen towel. Gather the edges and squeeze out the potato mass as hard as you can—excess liquid will make the deruny mushy. Readiness check: after squeezing, the mass should be damp but not wet.
Step 4. Transfer the squeezed potatoes to a clean bowl. Add the reserved starch from the first bowl—it binds the mass. Crack in the eggs, add flour, salt, and pepper. Mix with a fork or your hands until smooth. The batter should be thick, holding its shape on a spoon but not forming a dense lump. If too runny, add another 1 tbsp of flour.
Step 5. Pour oil into a large skillet (5-7 mm layer), heat over medium heat to 170-180°C. Test readiness: toss in a pinch of batter—it should sizzle and float immediately. Use a tablespoon to scoop portions of batter, forming round pancakes 8-10 cm in diameter and 1 cm thick. Smooth the tops with the back of a spoon dipped in water. Fry 3-4 at a time—don’t overcrowd the pan.
Step 6. Fry over medium heat for 4-5 minutes until golden brown. Don’t touch the deruny for the first 2 minutes—they need to set! Flip with a spatula (the bottom should be firm and crispy) and fry for another 3-4 minutes. Readiness check: both sides are golden, the pancakes are springy when pressed with the spatula, don’t dent, and don’t release juice.
Step 7. Transfer the finished deruny to a plate lined with paper towels—they’ll absorb excess oil. Keep warm in the oven (80°C) until the whole batch is done. Serve immediately: arrange on a large platter, generously drizzle with sour cream, and sprinkle with finely chopped dill. Deruny are eaten hot, while the crust is still crispy and the center stays soft and fluffy.
💡 Fact: The name "deruny" comes from the Ukrainian word "derty"—to grate. In different regions of Ukraine, they’re called by various names: kartoplyanyky, terukha, drachona. This dish is a symbol of frugality—even the simplest potatoes turn into a festive treat when made with love.