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Verguny is a traditional Ukrainian cookie made of fresh unleavened dough, fried in oil. Depending on the regions, the dough and shape of the cookies could differ. For example, traditionally the dough was cut into small rhombuses, then an incision inside was made and the dough was wrapped inside the incision. Also verguny could be cooked in the form of rolls or roses. In the Kyiv version of verguny, in addition to the standard components, rum and almonds were added, in the Konotop version - lemon peel, and so on.

Verguny are often prepared for the holidays, even those that fell during the period of fasting: the girls baked them at the party, the hostess cooked them for Christmas and for the carol-bells singers, the grandmothers - for the grandchildren.

Recently, a museum dedicated to verguny was even opened in the village Chechelevo, Poltava region, where you can learn about the origin of this dessert and the stories associated with it. In addition, the owner of the museum teaches guests to cook traditional cookies


  • Flour - 250 g,
  • 1 Egg,
  • 3 Yolks,
  • Sugar - 50 g,
  • Butter - 50 g,
  • Sour cream - half a cup,
  • Soda, salt - on the tip of a knife
  • Vinegar or alcohol - 1 tbsp. spoon,
  • Oil or lard for frying - 750 g.

The cooking process

  1. Finely chop the butter on a board, add flour and baking soda. Mix this mixture with egg, yolks, sugar and sour cream, salt, add vinegar or alcohol (sometimes vodka, cognac or rum was used instead of alcohol) and knead the dough.
  2. The dough should be quite stiff, like dumplings. Next, it should be rolled out to a thickness of 2-3 mm and cut into strips 10-15 cm long and about 2.5 cm thick. Make a small incision in the middle of each strip (approximately 3 cm), stretch one end of the strip through it and straighten it.
  3. In a saucepan or deep frying pan, heat the oil and fry the verguny in it, turning in different directions until they become ruddy. Dip the dough into the oil as soon as possible after sculpting the cookies so that it does not dry out on the board.
  4. Remove the toasted verguny on blotting paper to remove excess fat, and then transfer to a plate.
  5. Serve sprinkled with powdered sugar and vanilla.

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