A Guide to Ukrainian Easter Food & Basket
Ukrainian Easter is one of the most important Christian holidays of the year. It’s a time when families come together, traditions take center stage, and tables are filled with meaningful, home-cooked dishes. Most Ukrainians observe the 40-day Great Lent leading up to Easter (Velykden, or “Great Day”), making the celebration that follows even more special.
It’s also worth noting that Easter is not celebrated on the same date across the country. In western Ukraine, where Catholic traditions are more common, Easter often follows the Catholic calendar. In central and eastern regions, where the majority of the population is Orthodox, it is celebrated according to the Orthodox calendar—meaning the holiday can fall on different days.
At the heart of the celebration is the traditional Easter basket. Filled with symbolic foods, it is taken to church to be blessed with holy water, either on Easter morning or the night before. The basket itself is beautifully decorated with flowers, ribbons, Easter symbols, and embroidered cloths, and its contents are the first foods shared by the family after the fast.
Below is a guide to the most traditional Ukrainian Easter foods—dishes that bring both flavor and meaning to this deeply rooted holiday.
1. Paska
A traditional, slightly sweet Easter yeast bread, paska is the centerpiece of the Ukrainian Easter basket. It is often baked with dried fruit and nuts and topped with a light sugar glaze or frosting. Traditionally made at home, paska is also shared with friends and relatives—a ritual believed to bring health and prosperity.
On Easter morning, paska is enjoyed generously spread with butter and fresh cottage cheese.
For an authentic version, check out this traditional paska recipe by Ukrainian Chef Viktoria Urmach.
2. Easter Eggs
Decorated Easter eggs are one of the most beloved parts of the Ukrainian Easter celebration. They symbolize Jesus’s tomb and, ultimately, His resurrection. While some people use ready-made stickers for quick decoration, the traditional methods of making pysanky and krashanky remain deeply cherished.
Krashanky are dyed eggs, which can be colored using store-bought dyes or natural ingredients. I remember my granny using onion skins for warm beige and brown tones, greens for subtle green shades, and even a manganese solution for deep purple eggs.
Pysanky, on the other hand, are intricately decorated using a special stylus and beeswax. Many people attend workshops to learn the technique, turning the process into a meditative and rewarding ritual. These eggs are typically the first to be eaten from the Easter basket on Sunday morning.
For a natural approach, check out this recipe for Naturally Dyed Easter Eggs with Onion Skins & Herb Patterns.
3. Ukrainian Easter Basket Foods
Not dishes per se, homemade cottage cheese and butter also have an important place in the traditional Ukrainian Easter basket. They are usually placed in small containers and decorated with periwinkle, a plant that symbolizes the bridge between death and life in Ukrainian folklore. At the Easter table, they are generously spread on slices of paska.
The true meat stars of the basket are shynka (ham) and kovbasa (pork sausage). Traditionally, these were smoked outdoors. I still remember my grandpa setting up a large wooden barrel in the garden and smoking all the Easter meat a few days before the holiday—the smell alone was unforgettable.
After being blessed and brought home, the ham and sausage are sliced, arranged on a platter, and served with freshly grated horseradish for a sharp, tangy kick. Today, many people prepare shynka and kovbasa in the oven, but for me, nothing quite compares to that old wooden barrel.
4. Green Borscht with Sorrel
In eastern Ukraine, spring brings an abundance of fresh sorrel, making it a natural star of the season. This is why green borshch, or sorrel soup, is such a popular Easter dish in the region: light, tangy, and perfectly suited to the time of year.
For a true taste of the region, check out this green borshch recipe by Ukrainian Chef Viktoria Urmach.
5. Holubtsi
There’s no Ukrainian holiday without holubtsi, literally. These cabbage rolls are stuffed with boiled rice and minced meat and typically accompanied by sour cream and mushroom sauce. They are both a great comfort food and an exquisite dish.
6. Kholodets
“If you don’t offer your guests kholodets, shame on you,” my granny used to say. And she wasn’t wrong—this jellied meat dish is a true centerpiece of any festive Ukrainian table. Made from rich, slow-cooked broth set into a natural gel with pieces of tender meat and boiled carrots, kholodets is always served cold. It’s typically accompanied by horseradish or a beetroot-horseradish salad for a sharp, tangy contrast.
7. Deviled Eggs
There’s no way you’ll finish all the eggs from the Easter basket at breakfast, so they often make a second appearance at the festive lunch.
Deviled eggs are a simple and popular way to use them. Just halve the boiled eggs, scoop out the yolks, mash them with mayonnaise (preferably homemade), and fill the egg whites with the creamy mixture. Finish with a sprinkle of finely chopped chives, and you have a perfect little starter.
For something a bit different, check out this fun Easter deviled eggs recipe or try beetroot-dyed deviled eggs for a colorful twist.
8. Varenyky
These beloved stuffed dumplings, originating from Central and Eastern Europe, hold a special place in Ukrainian culinary tradition. While they are often considered everyday food, many Ukrainians can’t imagine the Easter table without them.
Check out this potato varenyky recipe by Ukrainian Chef Viktoria Urmach.
9. Horseradish
Ukrainian horseradish is a staple of the Easter table and is typically enjoyed in two forms. First, it is freshly grated and served alongside slices of meat and boiled eggs, adding a sharp, pungent kick. Second, it is used in a classic horseradish and beetroot salad, often treated as a sauce and served with a variety of dishes, including meat, kholodets, and bread.
Check this Tsvikli recipe.
10. Kanapky
Kanapky, or open sandwiches, are another must eat during the Ukrainian holiday. The main idea is that you have a variety of ingredients on top of a slice of baguette, but they come in all shapes and types.
The most traditional kanapka (known as a village kanapka) is spread with cottage cheese, butter, and garlic. On top comes a slice of sausage, a slice of pickle, and a slice of tomato. The whole thing is sprinkled with grated egg yolk and chopped chives. Scrumptious.
11. Olivier Salad
Ukrainians do enjoy a variety of salads, but when it comes to holidays—Easter and Christmas alike—it’s always Olivier salad. In fact, most people don’t even list it on their menu; it’s simply expected to be there.
The recipe is simple: boiled and chopped potatoes, carrots, sausage, eggs, pickles, and onions, all generously mixed with mayonnaise. So why is it so beloved? Because it’s one of those rare dishes that tastes even better the next day—and let’s be honest, everyone looks forward to those leftovers.
12. Nalysnyky
Ukrainians love nalysnyky (crepes), either sweet or savory. For a holiday table, you’re expected to see meat-based crepes, folded into triangles, soaked in a whipped egg mixture, and pan-fried. They’re so popular they compete with holubtsi.
You won’t go wrong if you have both on a special occasion though. That’s a lot of meat, I know.
13. Mushroom Cream Soup
You can expect to be served soup at every festive table in Ukraine. While borscht is hugely popular, it’s not usually the first choice for Easter (it’s more commonly associated with Christmas Eve).
Instead, mushroom soup, or hrybna yushka, is a traditional favorite during Easter. Made with forest mushrooms and enriched with sour cream, it’s typically served in a cup, so it’s sipped rather than eaten. It’s often accompanied by meat-stuffed nalysnyky or savory pastries, making it a comforting and flavorful addition to the holiday table.
14. Pliatsok
As well as sweet paska, every household will have a few pliatsky cakes at Easter. Originating in the western part of the country, they come in various kinds.
What distinguishes them from cakes as such is three things. First, the focus is on the contents and include many ingredients. Second, they are mostly sponge and don’t have much cream and aren’t too sweet. Third, pliatsky aren’t fancily decorated as they are immediately cut into square pieces and served.
15. Triple Chocolate Cheese Paskha
For a modern twist on tradition, consider a no-bake Easter dessert inspired by classic paskha. This version layers silky farmer’s cheese (or tvorog/pressed cottage cheese) with rich dark, milk, and white chocolate. Instead of being baked, it’s gently pressed and chilled, allowing the flavors to meld and the texture to become incredibly smooth and creamy. Here’s the recipe.
16. Ukrainian Cheesecake Casserole
Another lovely addition to the Easter table is zapikanka, a traditional Ukrainian cheesecake-style casserole. Light, airy, and delicate, it has a texture somewhere between a classic cheesecake and a soufflé, making it both comforting and elegant.
Simple yet satisfying, it’s a wonderful option for those looking to add a softer, less sweet dessert to their Easter spread.
Are you surprised that some popular dishes are missing from the list? Ukraine is a large country, and traditions can vary from region to region—and even from household to household. While some families wouldn’t dream of putting varenyky or deruny on the Easter table, considering them too everyday or mundane, others are more than happy to include them on the Easter table.
In any case, the dishes listed here form the backbone of a traditional Velykden table. Today, many families also incorporate international influences, with trendy salads replacing Olivier, olives and prosciutto taking the place of horseradish and smoked ham, and cheesecake sometimes standing in for paska and pliatsky.
What remains a must, however, is the traditional Easter basket and its symbolic contents. My granny, for one, would probably stop talking to me if I ever dared to put prosciutto or olives in it.
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