Festive table for Easter: how to prepare

Easter is a very bright holiday, which can be called one of the most beloved among Ukrainians. And in order for it to bring maximum pleasure to you and your family, it is worth considering the details in advance.

One of the brightest and most awaited spring holidays, of course, is Easter. This is the time when the whole family gathers at the festive table to please themselves and loved ones with delicious food and pleasant conversation, and also visit each other, share delicious paska and happy mood. And what could be better than the unforgettable taste and aroma of home cooking? Join our journey to the festive table and learn about the best food and drink.

Ukrainians traditionally cook many different dishes for Easter, mostly from ingredients not consumed during Lent. We will not dwell on Easter eggs and Easter eggs, which are unlikely to be forgotten by anyone. It is better to remember the dishes and drinks that decorated the festive table of our ancestors since ancient times.

Conventionally, Easter foods can be divided into meat and dairy. It is interesting that it is not customary to serve hot dishes on Easter – after all, the table needs to be set from dawn to dusk, so that everyone who visits can treat themselves.

So, dairy dishes include cottage cheese paska, casserole, pie, pie with cottage cheese. Pleskanka is a very common cottage cheese dish in Lviv and Ivano-Frankivsk regions. Homemade cottage cheese is squeezed, mixed with eggs, salt, pepper and baked right on the plate.

But more Ukrainians like to cook meat dishes for Easter. It’s homemade sausage, and pork roll, and kovbyk (aka kendyukh, saltison – soaked and cleaned pork belly with stuffing), and boiled pork, as well as knuckle and, of course, jelly. Shovdar is the main meat dish on the Transcarpathian Easter table. The pork ham is salted, a little pepper is added and sent to be smoked.

At Easter, meat dishes also have a symbolic meaning – they are associated with a calf, which his father ordered to be slaughtered on the occasion of the return of the prodigal son, that is, it is a symbol of forgiveness.

As for vegetable dishes, they are not very popular, because spring is not yet the season for fresh vegetables, and the previous years are almost over. But at Easter, bitter horseradish is obligatory, served in memory of the bitterness of Christ’s passions. Horseradish is also a symbol of strength and health.

The best addition to the festive table for Easter, in addition to the obligatory Cahors, will be a traditional strong drink. For example, vodka and tinctures from ABK Dnepr. Made with the purest water from artesian wells according to an old national recipe, classic drinks from a Ukrainian manufacturer have high quality and soft harmonious taste.

Tincture TM “Petrikovskaya” is made exclusively from Ukrainian ingredients and has the same taste that Ukrainians have always loved. They are “Traditional” with a classic taste, “Grain” – with the addition of golden ears of wheat, “Cranberry”, “With Pepper”, “Honey” and, of course, “Moonshine”.

“Petrikovskaya” is a unique and genuine brand of ABK Dnepr LLC. It contains centuries-old traditions of making authentic Ukrainian tinctures.

We also recommend trying vodka from TM “Kolos” – “Classic”, “Choice” or “Rye” – each of them will add originality and special beauty to your festive table.

And for those who prefer less strong drinks, ABK Dnepr offers to enjoy liqueurs or wines. Choose one of the four flavors of “Petrikovskaya nalivochka” – apricot, drunk cherry, plum or strawberry – and feel the taste and aroma of real fruits and berries. Or try TM La Cantina wine – red, white, dry or semi-sweet.

Please note that ABC Dnipro is running a promotion: from April 10 to May 10, 2023, buy five bottles of hard liquor on the official website and you are guaranteed to receive a 0.5-liter bottle of Petrikovskaya Classical vodka as a gift. Moreover, one order can contain an unlimited number of bottles, and for every five of them you will get a gift!