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Ancient Cossack porridge made of buckwheat flour. They dried buckwheat flour, poured boiling water into it and thoroughly stirred. When the mass resembled a thick porridge which was homogeneous without lumps, they put it in the oven for a short time to stew. It was served hot with butter, grated garlic with salt and butter, with roast, and during ‘miyasoid’or ‘meat-eater’ with butter, cracklings and grated garlic with cream. Lemishka usually was made by young girls. To teach them to be scrupulous in work they used to say, ‘If a girl is stirring Lemishka bad, then someone will take a dry ball of not stirred backwheat porridge and place it under the door, the age of marriage for this girl will never come’.

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