Leave jellied meat behind: what authentic Ukrainian names can we use for this dish?

Ukrainians often prepare holodets — one of the most popular dishes. However, they may not realize that there are many authentic names for this dish.

This is what "Telegraf" will explain. We will share the meaning of each word, so you can surprise everyone.

Traditional names for holodets:

• Dragli;
• Studenets;
• Dryzhenets;
• Hizhky;
• Holodets;
• Zalivnoye.

"Dragli" — the most colorful folk name. This term originates from the specific jelly-like consistency of the dish, which resembles a slimy mass. In Polesia and some western regions of Ukraine, "dragli" is the most commonly used name.

"Hizhky" — another unique term primarily used in Hutsulshchyna and Bukovyna. It also emphasizes the special jelly-like texture of the dish.

"Dryzhenets" — a lesser-known but equally intriguing name. It is related to the word "drygat," which again points to the characteristic consistency of holodets.

Regional variations:

• Poltava region uses "zalivnoye";
• Western Ukraine prefers "dragli";
• Central regions lean towards the term "holodets";
• Mountain areas more frequently say "hizhky" or "dryzhenets".

Previously, "Telegraf" shared how to replace "headphones" with a melodious Ukrainian word.