Dushenyna

Dushenyna is a traditional Ukrainian dish of slowly braised meat, whose name comes from the word “dushyty” — to cook covered in one's own juices over low heat. It is one of the oldest and most versatile ways of cooking meat.

For dushenyna, pork, beef, or poultry is taken, cut into pieces, fried for a crust, and then braised for a long time together with onion, carrot, bay leaf, and spices, with a little water or broth added. Under long simmering, even tougher meat becomes remarkably tender and juicy, and the gravy thick and aromatic. Dushenyna is served hot with potatoes, porridge, or halushky, generously covered with the gravy. This dish was widespread and was served mostly at festive meals — no wedding, christening or wake went without it — and it remains a favourite to this day.