Taste the Holidays, Ukrainian Style!

Chef: Kate Voinova

Vegan Borsch

Ukraine’s iconic beet soup, rich in color and flavor, symbolizing warmth and family during the holidays.

Ingredients

• 2 medium beets, peeled and grated

• 2 medium carrot, grated

• 1 medium yellow onion, finely chopped

• 2 cloves garlic, minced

• 4 medium potatoes, diced

• ½ small cabbage, shredded

• 1 cup tomato paste

• 1 can (15 oz) kidney beans, drained

• About a gallon of water 
  
  

• 1 tbsp of any vegetable/vegan bouillon base (I use BetterThanBullion Nochicken vegan base)

• 2 tbsp apple cider vinegar

• Salt and pepper to taste

• Fresh dill and parsley for garnish

Instructions

1. Prepare the base:

   In a large pan, heat the oil over medium heat. Add grated beets and carrots and chopped onions and minced garlic.

2. Add vinegar: Add 1 tbsp apple cider vinegar

3. Build the borsch:

   In a big pot add a gallon of water and boil it. Add 1 tbsp bouillon. Add potato, bring to a boil, then lower heat and simmer for 10 minutes.

4. Add base from the pan (beets, onions, carrots and garlic). Simmer for another 10-15 minutes until all vegetables are tender.

5. Add cabbage and beans:

   Stir in shredded cabbage and drained beans.

   Add tomato paste.

6. Season and finish:

   Add salt, and pepper to taste. Simmer for 5 more minutes. Adjust flavors if needed.

7. Serve:

   Let the Borsch rest for at least 10 minutes before serving - borsch tastes even better after it sits! Garnish with fresh dill and serve with rye bread.

Serves: 4

Prep Time: 20-25 minutes (peeling, chopping, and grating vegetables)

Cook Time: 45-50 minutes

Total Time: ~1 hour 10 minutes

Potato Pancakes (Deruny)

Crispy, golden, rustic potato pancakes

Ingredients

• 5 medium potatoes, peeled

• 1 small onion

• 3 tbsp flour (all-purpose or chickpea)

• 2 tbsp sunflower oil (plus more for frying)

• ½ tsp salt

• ¼ tsp black pepper

• Fresh dill or parsley (optional, for garnish)

Instructions

1. Grate the potatoes and onion:

   Peel and finely grate the potatoes and onion using the small holes of a grater. (You can use a food processor, but hand-grating gives the best texture and flavor.)

2. Remove excess liquid:

   Place the grated mixture in a bowl and lightly press or drain off some liquid but don’t remove it all, as a bit of starch helps the pancakes hold together.

3. Mix the batter:

   Add flour, salt, pepper. Stir until well combined.

4. Fry the deruny:

   Heat sunflower oil in a pan over medium heat. Drop spoonfuls of the mixture into the pan, flattening slightly into small pancakes.

   Fry for 3–4 minutes per side, until golden and crispy.

5. Serve:

   Drain on paper towels and serve hot, can be served with vegan sour cream, or garlic sauce.

   Sprinkle with chopped dill for a Ukrainian touch.

Serving Tip

Deruny is best enjoyed fresh and warm right off the pan. Pair them with a bowl of borsch or serve as a main course with salad or pickled vegetables.

Serves: 4

Prep Time: 15-20 minutes (grating potatoes, chopping onion, mixing batter)

Cook Time: 20-25 minutes (frying in batches until golden)

Total Time: ~40-45 minutes

Vushka (Small Dumplings with Mushrooms)

Tender bite-sized dumplings filled with savory mushrooms, traditionally paired with borshch for Christmas Eve.

Ingredients

For the Dough:

• 1 ½ cups flour (plus extra for dusting)

• ½ tsp salt

• ½ cup hot boiling water

• 1 tbsp sunflower oil

• For the Filling:

• 1 tbsp sunflower oil

• 1 small onion, finely chopped

• 1 cup mushrooms, finely minced (white, cremini, or wild mushrooms)

• Salt and pepper to taste

Instructions

1. Prepare the filling:

   Heat oil in a pan over medium heat. Add chopped onions and sauté until golden.

   Add mushrooms, salt, and pepper. Cook until all liquid evaporates and mixture becomes fragrant and soft (about 7-10 minutes). Let it cool.

2. Make the dough:

   In a bowl, mix flour and salt. Gradually pour in hot boiling water and oil.

   Knead until smooth and elastic (about 5 minutes). Cover and let it rest for 15 minutes.

3. Assemble the vushka:

   Roll out the dough thinly (about 2 mm thick) on a floured surface.

   Use a small glass (about 2 inches / 5 cm in diameter) to cut out round circles - this is the traditional Ukrainian way.

   Place a small spoonful of mushroom filling in the center of each circle.

   Fold the circle in half to create a crescent (half-moon) shape and press the edges firmly to seal.

   Then bring the two corners of the crescent together and pinch them to form a little “ear” shape.

   Repeat with remaining dough and filling.

4. Cook the vushka:

   Bring a large pot of salted water to a boil.

   Drop the vushka in gently and cook until they float to the top (about 3–4 minutes).

   Remove with a slotted spoon and drain.

5. Serve:

   Traditionally, vushka are added to hot vegan borsch, where they soak in the borsch’s rich flavor.

   You can also toss them lightly in oil and serve as a side dish with caramelized onions or dill.

Serves: 4

Cook Time: 15 minutes

Prep Time: 40 minutes

Total Time: ~55 minutes