structural:reformatting, linguistic:translation, stylistic:tone
Food

The household was important not only because it was the main source of livelihood for the master and his family, but also because it was the main support for military service. The fighting capacity of the Cossack army, the duration of military operations, and often the outcome of the entire war depended on the supply of food. Daily food was fish. It was dried, salted and boiled. The typical food of the Cossacks was varenyky (dumplings), halushky, borshch. The Cossacks consumed mainly boiled, stewed and baked food, thus, peculiar taste stereotypes and habits developed. Popular food in the Sich was porridge-like dishes made from various grains: solomakha (Ukrainian: соломаха), teteria (Ukrainian: тетеря), shcherba (Ukrainian: щерба), bratko (Ukrainian: братко). Kulish (Ukrainian: куліш) was also often prepared. One of the peculiarities of the Cossack diet was the insignificant consumption of baked bread, because there was not always enough flour. One of the most famous first courses is the Cossack teteria, which is quite similar to the kulish. Simple and easy-to-prepare meals were nutritious, but above all, they kept for a long time. Eastern influence is also felt on the derivative cuisine. Teteria and solomakha became dishes that were formed on the steppe spaces in close contact with nomads.

Meat was an essential addition to the diet of the Cossacks both in summer and in winter. The food reserves of the Cossacks were constantly replenished. Those who lived in winter quarters especially tried. Their main task was to supply the Cossacks with various foods – from meat, flour, lard, cereals to vegetables and fruits. During military campaigns, the diet was completely different, and the set of products also changed. When going on a campaign, a Cossack had to take with him a supply of food, which should last for several months. That is why they took something that did not spoil and could be used for a long time on the road. The basis of the ration in the campaigns was sukhari (rusks), cereals, flour, salo (salo is a high-calorie product – more was used in reserve: it can be stored for a long time, and also used in canning products). Cossacks carried water in wooden trunks tied to the saddle. Fishing nets were also taken on hikes. Among the sweet dishes in Cossack times, the following were known: kvas (Ukrainian: квас), kutia (Ukrainian: кутя) with honey, kutia with poppy seeds and nuts, rice with honey and cinnamon, kutia with raisins and nuts, soup made of dried apples, plums and cherries (uzvar). Traditional local tonic drinks were weak beer and fruit kvas.

In general, the food was divided into daily, festive and fasting. There were differences in the diet of wealthy Cossacks and the poor. Often the poor were satisfied with empty borshch (without meat), fish and sauerkraut. Food was cooked in an oven (in the winter in the house, in the kitchen, in the summer in the summer kitchen or in the summer oven in the yard). Every family needed simple utensils: a Dutch oven (Ukrainian: чавун, romanized: chavun), bowls, pans, rohachi (Ukrainian: рогачі), pokers.