text: (white borscht): refers to different soups depending on the region. In southern Podolia, white borscht is cooked with fresh sugar beets, beans, and vegetables. In the Hutsul region, it is cooked with fermented white beets and their liquid (kvas), onions, carrots, sour cream, and Carpathian oregano. In Polesia, it includes sugar beets, beet kvas, cabbage, mushrooms, potatoes and fresh herbs. White borscht may also refer to a żur-like soup from neighboring Poland.
  Other soups
  : soup made with dried peas and vegetables, often served with pieces of toasted bread.
  : soup made with buckwheat, vegetables, and sometimes meat.
  : soup made with cabbage, pork, salo, beans, and served with smetana (sour cream).
  : soup with pickled cucumbers.
  : thick, spicy and sour soup made with meat, fish or mushrooms and various vegetables and pickles.
  : clear soup; the most common variety —  (fish ) is made from various types of fish such as carp, bream, wels catfish, or even ruffe. Another common variety is  (clear mushroom soup).
  : vegetable or meat soup with dough pellets that are formed by rubbing the dough with two hands.
  Salads and appetizers
  or : white cow or sheep cheese from the Carpathians.
  : various kinds of smoked or boiled pork, beef or chicken sausage. One specific variety is , the blood sausage.
  : cured fatback. Usually served sliced, with pieces of bread, onion, and horseradish or hot mustard sauce. It may also be fried (), or even boiled.
  or : caviar, served on top of buttered slices of bread.
  : aspic () made with meat or fish ().