Later, the formation of the Ukrainian cuisine has caused a number of its features. First, it was created on the basis of already existing in each of the regional parts of Ukraine elements of culinary culture. Secondly, despite the fact that these elements were highly heterogeneous, due to the vastness of the territory, stretching from the Carpathians to the Azov sea and the Pripyat river to the Black sea, the differences of natural conditions and historical development of individual parts of it, sosedstvuyut of many Nations (Russians, Belarusians, Tatars, Nogai, Hungarians, Germans, Moldavians, Turks, Greeks), Ukrainian cuisine proved to be extremely solid, even somewhat one-sided as the selection of characteristic national food raw materials, and the principles of his cooking. Third, the national Ukrainian cuisine does not include the traditions of ancient cuisine, communication with which was lost after the Mongol invasion. That distinguishes Ukrainian cuisine from Russian and Belarusian, where the ancient tradition, although changed, but, nevertheless, persisted for many centuries. However, Ukrainian cuisine perceived as some technological methods, not only German and Hungarian cuisine, but Tatar and Turkish, in his partially modifying them. So, roasting products in perekalennoe oil, typical of Turkic cuisines, was transformed into Ukrainian "smirenie" (i.e. passerovannye the vegetables going into the soup or a second dish), which, for example, it is not characteristic of Russian cuisine. Perimenopause dish of Turkish cuisine dyush-Vara turned to Ukrainian dumplings, and then in the dumplings with a distinctive national fillings - cherries, cheese, onions (Tsybulya), bacon. From German cuisine was perceived fragmentation products, which found concrete expression in various Ukrainian "sichenyky" - kotloobraznye the dishes of minced meat (cut, ground meat, eggs, carrots, cabbage, mushrooms, etc.). As for food raw materials, it was selected for Ukrainian cuisine in contrast with Eastern cuisines. For example, in opposition to "infidels" Ukrainian Cossacks began to cultivate in the XVI-XVIII centuries. the use of lard. At the same time, consumption of beef, widespread among the Russian population, was a relatively minor Ukrainians, as oxen in the Ukraine was not productive, as a worker, beasts of burden and their meat was not only less tasty and more rigid in comparison with pork, but to some extent it was considered not quite clean. At the same time received a distribution of certain foreign products such as vegetable oil - olie. It was considered more valuable than cow butter, because it came from Greece, a country with which the Ukrainian lands were bound by religious ties. At the same time, the eggplant, used in the Turkish kitchen and a well appeared in the South of Ukraine, have not found use in the Ukrainian national dishes like "infidel" meals. These principles of selection of food raw materials that are common to all Ukrainians in the XVII-XIX centuries. regardless of their places of settlement, made Ukrainian cuisine in the result is strikingly uniform and yet unique and distinctive. The peculiarity of Ukrainian cuisine is expressed, first, in the primary usage of such products as pork, bacon, beets, wheat flour and some Other, and secondly, in such features of cooking technology, as a combined heat treatment of a large number of components of meals in the background of one main and defining what a classic example is the borscht where the beets add two dozen components that are not overwhelming beet taste, but only a hint and develop it. Favorite and most used product is bacon as a standalone food, mainly in the roasted form, in the form of so-called greaves, and a variety of seasonings and fat basis a variety of dishes. This attitude to pork unites Ukrainian cuisine with cuisine of the Western Slavs and Hungarians and neighbors of the Ukrainians, Belarusians, however, the use of lard in the Ukrainian cuisine.