Ukrainians are reimagining traditional holiday feasts, moving away from mayonnaise-laden dishes popularized during the Soviet era, as reported on December 31, 2025. The shift reflects a broader cultural reclamation and a renewed focus on culinary independence.
New Year's Eve remains a significant holiday for many families with roots in the former Soviet Union, a legacy of the Soviet Union's suppression of religious celebrations like Christmas, which were replaced with secular festivities. Food writer Polina Chesnakova, who immigrated to the U.S. after the Soviet Union's collapse, noted that "it's still, for many, the big holiday."
Traditional dishes like shuba (herring under a fur coat) and Olivie salad, both heavy on mayonnaise, were staples of these celebrations. However, a growing movement within Ukraine seeks to redefine these culinary traditions, emphasizing fresh, local ingredients and lighter preparations. This culinary shift is seen as part of a larger effort to decolonize Ukrainian culture and assert its distinct identity.
Kutia, a sweet wheat berry porridge with nuts, berries, and dried fruit, is experiencing a resurgence in popularity. Unlike the mayonnaise-based dishes, kutia represents a more authentic Ukrainian culinary heritage.
The trend towards lighter, more traditional fare is being driven by chefs and food writers who are actively promoting Ukrainian culinary heritage. These individuals are using social media and cooking classes to educate people about the country's diverse culinary traditions and encourage them to experiment with new flavors and ingredients.
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