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It was Oleg Blokhin, 2012 UEFA European football championship ambassador and coachman of Ukraine national team, who made such an announcement. He believes that on the question of cuisine Ukraine could give odds to many countries. “We have a pile of exquisite and unknown to stranger dishes. Tourists who are going to discover Ukraine will be fascinated!” Blokhin is sure.

There is no doubt that Ukrainian cuisine will be genuine discovery for EURO 2012 guests. It’s obvious, fans that will visit Ukraine this summer won’t just limit themselves to watching European championship matches, but also will be eager to know culture of the country and especially its original national cuisine.

Ukrainian cuisine had been forming during ages and today represents one of the richest and most diverse Slavic cuisines. Its dishes are notable for its amazing taste and nutritional value and are famous beyond the country’s borders. Moreover, they are served in many restaurants worldwide. Ukrainian dinner table is rich in vegetables such as potatoes, beet, cabbage that are served as side dishes. As of meat, Ukrainians prefer pork, and of course, beloved lard (salo) that boasts the unofficial title of main national product. Also, Ukrainian cuisine can be proud of fish courses. The most popular among them are carp stuffed with mushrooms as well zander and salmon stewed in sour cream. The special place is up to great variety of porridges (kasha), cooked cereals and pulses.

Despite the fact that Ukrainian cuisine is mostly homogeneous throughout the country, each region has its own traditions. As of Western Ukraine, it’s common to cook a lot of mushrooms (especially penny bun) and berries that grow abundantly in Carpathian forests. One of the most popular dishes of the Western region is banush, porridge made with cornflour (mamaliha) that is considered the soul of the Hutsul cuisine. Generally, banush is served with brynza, cultured milk food that is something similar to cottage cheese and feta. While besides Ukrainian dishes, Crimea can offer dishes of Tartar cuisine, famous for its culinary traditions. The speciality is shashlyk, and of course, outstanding Oriental sweets.

So, what are the specialities of the Ukrainian cuisine not to be missed while in the country?

Borshch. No doubt, it’s one of the most original and one of the most wide-spread course of Ukrainian cuisine. Lots of tourists tend to associate it to Russian cooking, however, the Ukrainians explain to their guests that borshch has its origins in Ukraine and has nothing to do with other cuisines. Ukrainian borshch is a beet soup cooked on the base of meat broth with vegetables such as potatoes, carrot, onion, cabbage and dressed with tomato paste. Moreover, borshch recipe differs from region to region. Also, borshch can be “red” and “green” depending on the season.

Traditionally, borsch is served with pamposhky, small dinner rolls tossed with garlic sauce and sunflower seed oil.

Salo (lard). It’s another traditional product that stays on top of the most famous dishes of Ukrainian cuisine. Ukrainians highly appreciate this product for its extraordinary taste and nutritional value. Salo is used to cook different meals and also served as separate course.

Varenyky (stuffed dumplings). No doubt that in Ukraine considered the Europe's bread basket wheat flour dishes are widespread with vareniky enjoying the prime status. They are made of non-fermented dough with various stuffing as berries, cottage cheese, potatoes, cabbage and eventually boiled in salted water. Ukrainian vareniky resemble Russian pelmeny and Italian ravioli. They are mostly served with sour cream or cracklings.

Holubtsy is another dish not to be missed traveling through Ukraine. Those are peculiar rolls of cabbage leaves stuffed with rice and minced meat and stewed in tomato sauce served with sour cream.

While in Ukraine, you should not miss the chance to try pancakes (mlyntsy) with different stuffing as well as deruny (potato pancakes).

Ukrainian beverages make another must with naturally fermented ones being the speciality. Among alcoholic drinks beers and grape wines (especially Crimean and Carpathian ones) are on the top, with kvas being the favorite among soft drinks. Uzvar is another soft beverage made of dried fruits and berries. Of course, it´s hard to miss the gorilka, Ukrainian vodka, that accompanies every feast in Ukraine. However, you should be careful drinking gorilka because it’s rather strong alcoholic drink.

Traditional dishes and beverages can be easily found in countless cafes and restaurants, which number is constantly growing on the eve of EURO 2012.

There is little doubt that having accustomed with Ukraine's culinary traditions EURO 2012 guests will not just diversify their impressions of the championship, but discover Ukraine's unique and colourful culture as well.