Puzata Hata cuisine is well known and loved by our guests and represents the result of serious research and work. Our specialists have surveyed all regions of Ukraine to collect the most popular recipes of traditional national dishes. This was preceded by long hours of work with archived documents – we used over a hundred of original culinary creations. That is how our food catalogue was created containing over a thousand dishes (for example, there are fifty recipes of Ukrainian borsch alone).
The next step was to create a partnership with the best specialists to adapt the selected recipes to the Puzata Hata restaurant format.
So the present menu assortment for Puzata Hata restaurants was determined– over three hundred dishes representing all the main trends of Ukrainian national cuisine.
Here we have the original Ukrainian dishes of Polissie and Halychyna cuisine (which was highly impacted by western trends), Slobozhanshchyna cuisine (with Russian trends) as well as Prydniprovia cuisine. Our menu also includes some European dishes.
It should be mentioned that our restaurant menu gets updated on a regular basis. Both new dishes and variations to the existing ones will appear on the menu.
In conclusion it is necessary to admit that no lovers of Ukrainian cuisine will leave Puzata Hata restaurant without his/her culinary tastes being satisfied – the range of dishes is designed for all tastes and preferences.
Chicken Kyiv
Ingredients: chicken breasts– 200gr, butter – 30gr, ¼ of a beaten egg, wheat bread crumb – 20gr, fat to fry, potatoes – 350gr, green peas – 50gr, salt.
Preparation : pound chicken breasts. Spread melted butter mixture across the middle of each chicken breast and roll them. Shape the oval rolls. Dip each chicken breast into egg mixture; roll stuffed chicken pieces in bread crumbs - do it twice and deep-fry. Pour with hot butter while serving. It is served with fried potatoes.
Look: correct shape, fried evenly.
Smell and taste: smell of fried chicken fillet.
Body: crispy
Green Borsch
Ingredients: chicken soup mix, potatoes, onions, oil, hard boiled eggs, sour cream, sorrel, spices.
Preparation: make chicken broth. Strain it. Scald the sorrel. Dice potatoes. Chop hard boiled eggs. Cut the onions and sauté them till golden. Put the potatoes into the boiling water. Cook until ready. Add salt, scalded sorrel and sauté mixture. Cook everything together. Add chopped eggs and cook again. Sprinkle with spices and serve it with sour cream. It also is good with toasted bread covered with garlic.
Look: green colored borsch.
Smell and taste: fresh cooked sorrel, moderately sour and dressed with seasonings.
Body: medium density
