Top 5 Traditional Ukrainian Autumnal Foods
There’s something about autumn that brings Ukrainian food to life. The markets in Ukraine fill with beetroots, pumpkins, cabbages, and mushrooms, while in the diaspora we find ourselves searching out familiar flavours in supermarkets, farmers’ markets, or cultural centres. For many of us, Ukrainian dishes are more than meals, they are stories, family ties, and a connection to home.
Growing up in the UK with a Ukrainian family, I learned from an early age that food carries memory. For me, holubtsi will always bring back images of our local Ukrainian cultural centre in the winter, the bustle of community gatherings, and the taste of dishes that reminded us of Sviatyi Vechir (Christmas Eve). My grandmother (who wasn’t even Ukrainian, but Italian) perfected her own vegetarian version of holubtsi. Years later, I cooked them for my father’s birthday, adapting the recipe for British supermarkets. It’s a dish that holds warmth not only in flavour but also in memory. Here are five foods that Ukrainians, both at home and our diaspora abroad, turn to in the transitional months.
Contents
1. Red Borshch
Червоний борщ
Perhaps the most iconic Ukrainian dish, borshch is autumn in a bowl. Made with beets, cabbage, carrots, onions, and potatoes, this soup is filling, tangy, and deeply warming. In Ukraine, families prepare it with whatever vegetables are freshest at harvest. Some add beans for extra protein, while others enrich it with pork or beef.
In the diaspora, it is easy to find the right beetroot in most supermarkets, but the cabbage can be tricky as our ‘flatter’ Ukrainian varieties aren’t always available. In the UK, savoy cabbage works well, while in North America green cabbage is the standard substitute. A swirl of sour cream (or even Greek yoghurt if you can’t find smetana) makes all the difference.
2. Mushroom Soup
Грибна юшка
If you grew up with Ukrainian parents or grandparents, chances are you’ve heard stories of mushroom picking in the forests. Autumn was, and still is, the season for foraging – especially in the Carpathian mountains! Even in the diaspora, the earthy smell of mushrooms simmering in soup feels like a direct line back to those traditions.
I can still imagine families drying mushrooms on strings in the kitchen, ready for the winter ahead. Today, diaspora Ukrainians often make mushroom soup with button or chestnut mushrooms from supermarkets, or even dried porcini from Italian or Polish delis. Add carrots, onions, and potatoes, and finish with sour cream. A bowl of this soup tastes like autumn itself.
3. Holubtsi
Голубці
When I was little, we always enjoyed holubtsi at the local Ukrainian Centre (“The Club”). They were, and still are, the kind of dish that made the hall smell like home. Years later, I set out to perfect my Grandma’s vegetarian version for my Тато’s birthday. I used cabbage from the local ‘vegetable man’ and simple long-grain rice.
Cabbage may seem like an ordinary “stereotypical” Uki vegetable, but where you buy it matters. If my small village has a local grocery seller, I know yours will too! Supporting local growers isn’t just about flavour, it’s a way of honouring our roots. In Ukraine, so many families had (and still have) their own allotments, gardens, or small plots. Home-grown food is such a big part of our daily life. And whilst our work–life balance here in the UK (or Canada, or America) might not leave us with time to grow everything ourselves, we can still support those who do. Buying from local markets connects us to the same traditions our farmer ancestors lived by.
Mini-recipe:
- Core a large cabbage and steam or boil until leaves soften.
- Mix cooked long-grain rice with fried onion, carrot, and mushrooms (optional: add ground beef or pork). Season well.
- Place a spoonful in the centre of each cabbage leaf, roll the bottom stem of the leaf up, then tuck the ends in like an envelope and roll up again tightly.
- Layer in a deep dish, cover with a rich tomato sauce, and bake slowly until tender.
Holubtsi take time to prepare, but that slow process is part of the magic. Every roll of cabbage, every layer in the dish, is a thread tying us back to our heritage. And when the tomato sauce bubbles away in the oven, the wait becomes worth every step.
4. Cranberry Jam
Журавлинове варення
Another flavour of Ukrainian autumn that often goes unnoticed is cranberry jam: «журавлинове варення». In Ukraine, cranberries (known as «журавлина») were prized not only for their sharp, refreshing taste but also for their health benefits during the colder months. My family didn’t always make jam from scratch abroad, but jars of cranberry preserves were a staple at the Ukrainian cultural centre, spooned over syrnyky (cheesecakes), spread on bread, or served alongside tea.
For those of us in the UK, Canada, or America, fresh cranberries are easy to find in autumn, especially around late September and October. A quick simmer with sugar transforms them into a jam that tastes both tart and sweet, a burst of Ukrainian autumn sunshine on even the greyest day.
5. Apple Sponge
Бісквіт
Autumn in Ukraine has always meant apples. Almost every family had at least one apple tree, and even here in the diaspora, apples are the fruit that bring us closest to that sense of harvest. One of the simplest and most nostalgic ways to use them is in a biskvit apple sponge – a light sponge where tart slices of apple sink gently into the airy batter as it bakes.
The beauty of biskvit is in its simplicity: eggs, sugar, flour, and fruit. Nothing complicated, but the result feels like a treat. In the diaspora, it’s a really easy recipe to recreate. British Bramley apples, Canadian Cortlands, or American Granny Smiths all work beautifully – just something tart to balance the sugar.
If you want to try a wonderful version, Olia Hercules has a fantastic apple cake recipe, which you can read here.
Frequently Asked Questions
Поширені запитання
Ukrainian autumnal dishes are rooted in the harvest: Cabbage, mushrooms, root vegetables. Dishes are warming and meant to last through colder months.
Absolutely. Almost all ingredients are available in local supermarkets. Where you can, support local greengrocers, markets, and Eastern European stores.
Yes! Many Ukrainian autumn dishes can be made suitable for vegetarians: Holubtsi, varenyky, kapusniak with sauerkraut. Meat can be added, but it is optional and down to individual preference.
Apple-based cakes and pastries are very common. The classic is apple sponge «Бісквіт», where tart apple slices are baked into a light, fluffy batter. It’s simple, comforting, and easy to make abroad with local apple varieties.
A Final Thought on Ukrainian Autumn Foods
Food is never just food. For those of us in the Ukrainian diaspora, dishes like holubtsi, borshch, and biskvit are pieces of memory. They remind us of community halls, family kitchens, and autumn evenings when our parents and grandparents tried to keep traditions alive far from home.
I’ve shared five dishes that mean autumn to me. But I’d love to know, what Ukrainian foods remind you of this season? Do you associate autumn with mushroom hunting, the smell of borshch, or perhaps something else entirely? Share your memories in the comments, because every story adds to the bigger picture of our shared Ukrainian heritage abroad.
