section_path: Culture/Cuisine
section_name: Cuisine
paragraph_text: Cuisine
  
  Ukrainian cuisine has been formed by the nation's tumultuous history, geography, culture and social customs. Chicken is the most consumed type of protein, accounting for about half of the meat intake. It is followed by pork and beef.: 12 Vegetables such as potatoes, cabbages, mushrooms and beetroots are widely consumed. Pickled vegetables are considered a delicacy. Salo, which is cured pork fat, is considered the national delicacy. Widely used herbs include dill, parsley, basil, coriander and chives.
  
  Ukraine is often called the " Breadbasket of Europe ", and its plentiful grain and cereal resources such as rye and wheat play an important part in its cuisine; essential in making various kinds of bread. Chernozem, the country's black-colored highly fertile soil, produces some of the world's most flavorful crops.
  
  Popular traditional dishes varenyky (dumpling), nalysnyky (crêpe), kapusnyak (cabbage soup), nudli (dumpling stew), borscht (sour soup) and holubtsi (cabbage roll). Among traditional baked goods are decorated korovai and paska (easter bread). Ukrainian specialties also include Chicken Kiev and Kyiv cake. Popular drinks include uzvar (kompot), ryazhanka, and horilka. Liquor (spirits) are the most consumed type of alcoholic beverage. Alcohol consumption has seen a stark decrease, though by per capita, it remains among the highest the world.