Ukrainian cuisine

Ukrainian borshch with pampushky

A red soup of beetroot, cabbage, potatoes and beans in meat broth, with garlic buns.

Well-cooked hot dish

Ukrainian borshch with pampushky — Ukrainian cuisine. Photograph of the dish.

Ingredients

beef or pork
beetroot
cabbage
potatoes
carrot
onion
beans
tomato
vinegar
garlic
dill
sour cream
pampushky buns

How it is prepared

The broth simmers for 1.5 hours, vegetables go in stages, and sautéed beetroot is added at the end and boiled.

Food safety with low immunity

Cook meat right through: steaming hot inside, with no pink parts or pink juices.
Use only pasteurised milk, yoghurt, cream and cheese.
When there are lots of herbs, wash them well and cook them in the dish; during neutropenia it is wise to skip a raw herb garnish.

How to prepare it during treatment

Serve hot. Cook the dill into the soup instead of adding it raw, and skip the raw garlic dressing on the buns during neutropenia. Use only pasteurised sour cream.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Cool quickly (within 2 hours), refrigerate in shallow containers and eat within 1–2 days; with low counts many teams advise 24 hours. You can freeze portions.

Reheating

Reheat only once — bring to the boil, stirring. It should be steaming hot, not just warm.

Symptoms it may suit

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Taste changes. Aromatic spices, herbs or a little sourness can help when food tastes bland or metallic (if there are no mouth sores).
Constipation. Fibre (pulses, vegetables, grains) may help with constipation — together with enough fluids.

These are general observations: what suits you can change from day to day.

Treatment phases

Before treatmentmay suit
During a coursemay suit
Low counts (neutropenia)Freshly cooked and hotmay suit
Between coursesmay suit
After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
Stomach and gut. Can be acidic from tomato, lemon or vinegar; keep this in mind with reflux, gastritis or mouth sores.
Kidney disease. Can be a source of potassium (tomato, potato, pulses, dried fruit). With kidney disease, discuss potassium limits with your team.
Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Ukraine: food database → · Country page →

Sources

Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
USDA Food Safety and Inspection Service. Leftovers and Food Safety
U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
Food Standards Agency (UK). Chilling
World Health Organization (WHO). Five keys to safer food manual
Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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