烏克蘭以其豐富多樣的美食文化而著名。以下是烏克蘭前十大美食的詳細介紹及其製作方式。

羅宋湯（Borscht）：羅宋湯是烏克蘭最著名的傳統湯品，主要由甜菜根製成，顏色鮮紅。製作羅宋湯的第一步是將甜菜根、胡蘿蔔、馬鈴薯和捲心菜切絲。然後，將牛肉或豬肉放入鍋中加水煮沸，加入切好的蔬菜，煮至熟透。接著加入番茄醬、蒜末和檸檬汁調味。最後，加入切碎的香菜和酸奶油，讓湯更加濃郁美味。

基輔雞（Chicken Kiev）：這道菜是將去骨雞胸肉裹上黃油、香草和蒜末，然後捲起來，用麵包屑裹好，最後油炸至金黃酥脆。製作的第一步是將黃油、香草和蒜末混合，製成黃油餡料，放入冰箱冷卻。將雞胸肉剖開成薄片，放入冷凍的黃油餡料，捲起來並用牙籤固定。然後，裹上麵粉、蛋液和麵包屑，放入熱油中炸至金黃酥脆即可。

烏克蘭餃子（Vareniki）：傳統的烏克蘭餃子，通常以馬鈴薯、乳酪或水果為餡。製作的第一步是將麵粉、雞蛋、水和鹽混合，揉成麵團，靜置片刻。將馬鈴薯煮熟壓成泥，混合奶油和鹽製成餡料。將麵團擀成薄片，切成圓形，包上餡料，壓緊邊緣。將餃子放入滾水中煮至浮起，撈出後加上黃油或酸奶油享用。

捲心菜捲（Holubtsi）：以捲心菜葉包裹肉餡和米飯的菜餚。製作的第一步是將捲心菜葉放入熱水中燙軟。將豬肉或牛肉絞肉混合米飯、洋蔥、蒜末、鹽和胡椒，製成肉餡。將肉餡包入燙軟的捲心菜葉中，捲成小捲，放入鍋中。加入番茄醬和水，蓋上鍋蓋，小火煮至捲心菜和肉餡熟透。口感吃起來跟日本的高麗菜捲類似。

肉凍（Kholodets）：用豬肉或牛肉熬製成的凍菜。製作的第一步是將豬肉或牛肉放入鍋中，加入洋蔥、胡蘿蔔、香料和水，煮數小時至肉爛湯濃。將肉撈出，切成小塊，放入模具中，倒入煮好的濃湯，靜置冷卻至凝固即可。切片後配上芥末或辣根享用。

錫爾尼基鬆餅鬆餅（Syrniki）：用奶酪製成的甜煎餅，通常搭配酸奶油或果醬。製作的第一步是將農家奶酪、雞蛋、麵粉和糖混合，揉成麵糊。將麵糊搓成小餅，放入熱油鍋中煎至兩面金黃。最後，撒上糖粉，搭配酸奶油或果醬食用。這道美食在俄羅斯與白俄羅斯也廣受歡迎。

蘋果烤鴨（Duck with Apples）：烏克蘭的傳統節日菜餚。製作的第一步是將鴨子內外清洗乾淨，擦乾，並用鹽、胡椒和香料調味。將蘋果切成片，填入鴨子腹中，用牙籤固定。將鴨子放入烤盤中，並放入預熱的烤箱中，烤至鴨皮酥脆金黃，蘋果變軟即可。

酸奶湯（Okroshka）：夏季冷湯，由酸奶或克非爾製成，加入蔬菜和香草。製作的第一步是將黃瓜、蘿蔔、馬鈴薯和香腸切丁，放入碗中。加入切碎的香菜和蔥花，倒入酸奶或克非爾，攪拌均勻，放入冰箱冷藏片刻後食用。

烤豬肉（Pork Roast）：豬肉製成的烤肉，外酥內嫩。製作的第一步是將豬肉塊用鹽、胡椒、蒜末和香草腌製至少一小時。將腌製好的豬肉放入烤盤中，放入預熱的烤箱中，烤至豬肉表面金黃酥脆，內部熟透。切片後配上烤蔬菜和馬鈴薯食用。

斯拉夫/俄羅斯蜂蜜蛋糕（Medovik）：層層疊疊的蜂蜜蛋糕，口感濃郁香甜。製作的第一步是將蜂蜜、糖、雞蛋和奶油混合，加熱至糖溶解。加入麵粉和小蘇打，揉成麵團，分成若干小塊，擀成薄片，烤至金黃酥脆。製作奶油餡，用奶油、糖粉和酸奶油攪拌均勻。將烤好的蛋糕片層層疊起，塗上奶油餡，靜置片刻，讓蛋糕片吸收奶油餡的味道，切片享用。

這些烏克蘭美食展示其飲食文化的豐富多樣，每一道菜都有其獨特的風味和製作方法。無論是本地人還是遊客，都能在品嚐美食的過程中感受到烏克蘭的熱情和傳統。

Ukraine is renowned for its rich and diverse culinary culture. Here are the top ten Ukrainian dishes and their detailed preparation methods.

Borscht: Borscht is Ukraine’s most famous traditional soup, primarily made from beets, giving it a bright red color. The first step in making Borscht is to julienne beets, carrots, potatoes, and cabbage. Then, place beef or pork in a pot with water and bring to a boil, adding the prepared vegetables and cooking until tender. Next, add tomato paste, minced garlic, and lemon juice for seasoning. Finally, garnish with chopped parsley and a dollop of sour cream for a richer flavor.

Chicken Kiev: This dish involves boneless chicken breasts stuffed with butter, herbs, and garlic, then rolled, breaded, and fried until golden and crispy. Start by mixing butter, herbs, and minced garlic to make the filling, and chill it in the refrigerator. Butterfly the chicken breasts, place the chilled butter filling inside, roll them up, and secure with toothpicks. Coat the chicken in flour, beaten eggs, and breadcrumbs, then fry in hot oil until golden brown and crispy.

Vareniki: Traditional Ukrainian dumplings typically filled with potatoes, cheese, or fruit. Begin by mixing flour, eggs, water, and salt to form a dough, then let it rest. Boil potatoes, mash them with cream and salt to make the filling. Roll out the dough, cut into circles, fill with the potato mixture, and seal the edges. Boil the dumplings until they float, then serve with butter or sour cream.

Holubtsi: Cabbage rolls stuffed with meat and rice. Start by blanching cabbage leaves in hot water until pliable. Mix ground pork or beef with rice, onions, minced garlic, salt, and pepper to make the filling. Wrap the filling in the cabbage leaves, place them in a pot, and cover with tomato sauce and water. Cover and simmer on low heat until the cabbage and filling are cooked through, similar in taste to Japanese cabbage rolls.

Kholodets: A jelly dish made from pork or beef. Start by boiling pork or beef with onions, carrots, spices, and water for several hours until the meat is tender and the broth is thick. Remove the meat, cut it into small pieces, and place it in molds. Pour the thickened broth over the meat and let it cool to set. Serve chilled in slices with mustard or horseradish.

Syrniki: Sweet pancakes made from cottage cheese, usually served with sour cream or jam. Combine cottage cheese, eggs, flour, and sugar to form a batter. Shape the batter into small patties and fry in hot oil until golden on both sides. Sprinkle with powdered sugar and serve with sour cream or jam. This dish is also popular in Russia and Belarus.

Duck with Apples: A traditional Ukrainian holiday dish. Clean and dry the duck, then season it inside and out with salt, pepper, and spices. Slice apples and stuff them inside the duck, securing with toothpicks. Roast the duck in a preheated oven until the skin is crispy and golden, and the apples are soft.

Okroshka: A summer cold soup made from yogurt or kefir, mixed with vegetables and herbs. Dice cucumbers, radishes, potatoes, and sausage, then place them in a bowl. Add chopped parsley and green onions, pour in yogurt or kefir, mix well, and chill in the refrigerator before serving.

Pork Roast: A roasted pork dish that is crispy on the outside and tender on the inside. Marinate pork chunks with salt, pepper, minced garlic, and herbs for at least an hour. Place the marinated pork in a roasting pan and cook in a preheated oven until the surface is golden and crispy and the interior is fully cooked. Slice and serve with roasted vegetables and potatoes.

Medovik: A layered honey cake with a rich and sweet flavor. Heat honey, sugar, eggs, and butter together until the sugar dissolves. Add flour and baking soda, knead into a dough, divide into several pieces, roll into thin sheets, and bake until golden and crispy. Prepare the cream filling by mixing butter, powdered sugar, and sour cream. Layer the baked cake sheets with the cream filling, let it sit for a while to absorb the flavors, then slice and serve.

These Ukrainian dishes showcase the richness and variety of its culinary traditions. Each dish has its unique flavor and preparation method, allowing locals and visitors alike to experience the warmth and heritage of Ukraine through its cuisine.

照片:DALLE3