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Are there many dishes in the world monuments to which are erected? It is halushky that have their monument! Not to mention the title of one of the symbols of the Ukrainian national cuisine.

Haluchky are a dish made of boiled dough without filling. They serve as a separate dish or soup ingredient. Despite its apparent simplicity, halushky are a very nutritious dish. Previously, they were prepared from a mixture of buckwheat and wheat flour. Simple dough made of flour, salt and water was kneaded, rolled out and cut into strips. If the dough was plucked from the strip by hand, the halushky were called "pinched", and if cut with a knife, then "torn". Regarding the origin of the word "halushky", the most probable version is the origin of the word "halka", ie "pebble stones", "glob".

And although halushky are common throughout Ukraine, it is in Poltava that they are considered the main local dish.


Here's what you need to cook Poltava halushky:

  • buttermilk (kefir) — ½ liters;
  • soda — 2 teaspoons;
  • sour cream — 2 tablespoons;
  • boiled chicken breast — 1 piece;
  • butter — 20 grams;
  • garlic — 1 clove;
  • flour — to taste (based on the consistency of the dough).

The cooking process

  1. Sift the flour and mix with the rest of the ingredients: baking soda, salt and kefir. Note that there is no need to add vinegar to soda - adding kefir would be enough. Knead a homogeneous dough. Cover it with a towel and let it rest for 30-40 minutes.
  2. Meanwhile, prepare the chicken fillet - boil it in salted water. Tear the finished fillet into small pieces. Peel and chop a clove of garlic.
  3. Spread the dough for halushky on a floured surface and divide into several parts. Form rolls from each piece and cut them into small pieces.
  4. Classic Poltava halushky are steamed. If you do not have a steamer, a regular sieve or gauze stretched over a pot of boiling water will do. Spread the halushky on the surface of the sieve at a distance of at least 2-3 centimeters from each other. Remember that during cooking they increase in volume and can stick together. In 7-10 minutes the halushky will be ready.
  5. Serve halushky with butter, garlic, sour cream and boiled chicken. Halushky can also be added to soup and borscht, served with bacon crisps or mushroom sauce. There are many variations, so everyone can find "their own" Poltava halushky!

Other dishes

Sprat rissoles

Area: South of Ukraine

Hrechanyky (Buckwheat Cutlets)

Area: East of Ukraine