Supported by

Google Ukraine

Tovchanka is one of the most common side dishes in Ukrainian cuisine. It is believed that it comes from the Ternopil region and is a puree of boiled potatoes and beans that are cooked separately and then pounded (Ukrainian: "tovchut"). Hence the name of the dish comes. The third main ingredient in the mash is poppy seeds. In addition to beans, other legumes can sometimes be used.


  • Potatoes - 300 g,
  • Beans - half a cup,
  • Poppy - 3 tbsp.,
  • Sugar - 2 teaspoons,
  • 1 Onion,
  • Salt, pepper.

The cooking process

  1. Soak the beans in water for 8-10 hours. Then boil until cooked (approximately 2 hours). Drain the water.
  2. Peel the potatoes, cut them and boil in salted water. Remove the dish from the boiling water, add to the bowl with the beans.
  3. Soak the poppy for 10 hours in warm water. Then drain the water, grind the poppy in a mortar.
  4. In a bowl, mix boiled potatoes, beans, poppy seeds, finely chopped onions, add sugar, pepper, herbs to taste and puree everything. If the dish is very thick, you can add a little water in which the potatoes were cooked.

Other dishes

Eggplants in the Kherson style

Area: South of Ukraine


Area: South of Ukraine

Gutsul Varya (Beetrut salad)

Area: West of Ukraine