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Dzyama is a Transcarpathian dish, which is traditionally prepared on Easter. The fact is that the main ingredient of Dzyama is shovdar — smoked pork ham. It is traditionally placed in an Easter basket next to Easter eggs and Easter cake.

Interesting fact that in the "Ukrainian language dictionary" edited by Borys Hrinchenko, dzyama is defined as beef broth, although pork is used in the dish.


  • broth from shovdar or other smoked products — 2 liters;
  • boiling water — 500 milliliters;
  • 4 potatoes;
  • 2 carrots;
  • 1 onion;
  • heavy sour cream — 200 grams;
  • flour — 3 tablespoons;
  • parsley root, bay leaf, dill, parsley, salt, pepper — to taste.

The cooking process

  1. Cooking Dzyama begins in the evening: shovdar should soak in cold water overnight.
  2. Boil the prepared shovdar until cooked. The bone should be easily separated from the meat. Chop the meat into small pieces.
  3. Bring the broth from shovdar to a boil, add another 500 milliliters of water, bay leaf, allspice, sliced ​​carrots. Also put the whole onion and parsley root in the broth. They are not added to the finished dish.
  4. When the vegetables are ready, add the potatoes to the broth, bring to a boil.
  5. Now add to the dish "lining": a mixture of sour cream, flour and 50 milliliters of cold water. The lining should be stirred gradually so that no lumps form.
  6. When the potatoes are ready, the dish should be salted and peppered, add herbs and disassembled shovdar.

Other dishes

Kapusnyak (Cabbage soup)

Area: Center of Ukraine


Area: West of Ukraine

Borsch with pampushkas

Area: Center of Ukraine, North of Ukraine