{"id":7075082,"date":"2026-10-04T02:29:24","date_gmt":"2026-10-04T02:29:24","guid":{"rendered":"https:\/\/fivemor.com\/?p=7075082"},"modified":"2026-10-04T02:29:24","modified_gmt":"2026-10-04T02:29:24","slug":"cookbook-club-spotlight-on-ukrainian-cuisine","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7075082","title":{"rendered":"Cookbook Club: Spotlight on Ukrainian Cuisine"},"content":{"rendered":"


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Welcome to Cookbook Club: The Ukrainian Edition; a gathering of home cooks shining a spotlight on Ukrainian cuisine and authors.<\/em><\/p>\n

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\u201cWe all have so much more in common than that which divides us, and good food and good stories are universal.\u201d Olia Hercules, Home Food<\/em><\/p>\n<\/blockquote>\n

Yesterday ten of us gathered for our monthly cookbook club<\/a><\/strong>. As a second generation Ukrainian Canadian, I\u2019ve been dreaming about this one for years.<\/p>\n

Between us we had fifteen different dishes from six or seven cookbooks and managed to present an absolute spread of gorgeous food. I actually became quote emotional when I witnessed the feast come together; food, and the sharing of, never fails to move me.<\/p>\n

Read on for a look at every single dish we prepared, and get the links to recipes and cookbooks. This is our protest against the war on Ukraine. A small, but symbolic gesture<\/em>.<\/em><\/p>\n

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Spotlight on Ukrainian Cuisine: Cookbook Club Edition<\/h2>\n
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\u201cIt\u2019s the same food, the same full table and the same friendly people; it\u2019s just in a different language.\u201d Anna, new Ukrainian Canadian, yesterday at cookbook club.<\/p>\n<\/blockquote>\n

Ukrainian Appetizers<\/h3>\n
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Beet Pickled Deviled Eggs<\/h4>\n

For this recipe, I was inspired by the gorgeous front cover of BUDMO! Recipes from a Ukrainian Kitchen<\/a>. Anna\u2019s incredible book is full of vibrant recipes and this springtime appetizer is just one example. <\/p>\n

I\u2019ll be sharing my version of these deviled eggs very soon here on the blog<\/strong>, featuring fresh chives from my herb garden and a secret ingredient that we all have in the fridge.<\/p>\n

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Piroshki Buns with Cabbage<\/h4>\n

One of my latest cookbook acquisitions is the fantastic KAPUSTA: Vegetable-Forward Recipes from Eastern Europe<\/a>. Alissa\u2019s a gifted writer and recipe developer, and this book is a true gem.<\/p>\n

Piroshki buns can be made with a wide range of fillings<\/strong>; I followed Alissa\u2019s recipe and used cabbage (kapusta!), spring onions, hard boiled eggs and lots of dill. They were so<\/em> delicious; I can see how piroshki<\/em> would make a great picnic food or afternoon snack.<\/p>\n

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Smoked Salmon Platter<\/h4>\n

In her book Budmo!<\/em>, Anna says that curing food with salt is one of the most important Slavic preservation techniques and shares a recipe for Cured Salmon. This region of Europe loves all<\/em> things pickled, fermented and smoked.<\/p>\n

Ukrainian appetizers can be as simple as opening a few tins of smoked seafood and a jar of pickles. Paired with a soft cheese and hearty bread, you\u2019re all set. <\/p>\n

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Garlic Pampushky<\/h4>\n

You all know this one by now. When the illegal and unprovoked russian invasion began over three years ago, everyone from Nigella<\/a> to Jamie made Olia\u2019s Pampushky<\/em> to uplift Ukrainian food culture.<\/p>\n

These Ukrainian garlic buns have a very special place<\/a> in our home, and were an essential addition to our cookbook club feast. The original recipe can be found in Olia\u2019s debut cookbook, Mamushka<\/a>:<\/p>\n

Ukrainian Salads<\/h3>\n
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Crunchy Vegetable Salad-Pickle<\/h4>\n

Salad-pickle is my new favourite foodism<\/strong>. Essentially it\u2019s a versatile dish that works as both a side or a condiment. My friend Jo-Ann arrived at cookbook club with a huge platter of salad-pickle featuring beets, carrots and other root vegetables in a punchy vinaigrette.<\/p>\n

It was the perfect balance to the hearty main dishes on our table. Find the recipe in Home Food<\/a> by Olia Hercules.<\/p>\n

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Radish and Pomegranate Salad<\/h4>\n

My co-host Rebekah<\/a> created this stunning springtime salad from Olia\u2019s book Home Food: 100 recipes to Comfort and Connect<\/a>. Based on the author\u2019s travels, the book features recipes from Ukraine, Cyprus, Italy, England and beyond.<\/p>\n

This salad packed a punch, using pomegranate molasses, sumac and fresh herbs in a dish that popped with flavour.<\/p>\n

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Spring Radish & Tomato Salad<\/h4>\n

Another treasured recipe from Mamushka<\/a> is this comforting spring salad. I make variations of it all summer long, as my garden produces. It\u2019s seasoned with fresh dill and the dressing is simply yogurt with salt and pepper. <\/p>\n

Ukrainian Main Dishes<\/h3>\n
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Cabbage Rolls<\/h4>\n

Known as Holubtsi<\/em> when I was growing up, these are one of the most comforting Ukrainian main dishes ever<\/em>. In her book Kapusta<\/a><\/em>, author Alissa Timoshkina calls cabbage rolls \u201c\u2026a culinary genre in their own right\u201d and offers an amalgamation of several recipes from across Eastern Europe.<\/p>\n

This exquisite version came from the now out-of-print and highly regarded cookbook, Traditional Ukrainian Cookery<\/em> by Savella Stechishin. This vintage<\/a> beauty of a book was passed down to our friend Susan by her grandmother. My kind of family heirloom. PS. The PDF exists<\/a> online!<\/p>\n

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Potato and Cheddar Varenyki (Perogy)<\/h4>\n

Any Eastern European gathering must have a plate of perogy\/pyrohy\/pierogi\/varenyki. I had a stash in my freezer, so I boiled varenyki<\/em> fresh for our gathering. I paired them with saut\u00e9ed onions, crispy bacon, Ukrainian sausages and sour cream. Dreamy.<\/em><\/p>\n

I often playing around with traditional varenyki<\/em> recipes, but my current favourite is from the Canadian Prairie kitchen of Karlynn<\/a>. Her fantastic cookbook, The Prairie Table<\/a>, has a whole chapter of Ukrainian recipes, including Grandma Marion\u2019s secret perogy recipe. It\u2019s worth the price of the book, trust me.<\/p>\n

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Lamb Kebab<\/h4>\n

Rounding out our feast was both lamb and beef kebabs, with charred flatbread. Lightly spiced with sumac and turmeric, this delicious recipe is from Home Food<\/a> by Olia Hercules.<\/p>\n

Author\u2019s Note<\/strong>: We didn\u2019t have any Borscht for this gathering, but this beloved beet soup is very traditional. Find my Vegan Borscht<\/a> recipe here.<\/p>\n

Ukrainian Desserts and Sweet Breads<\/h3>\n
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Ukrainian Honey Cake<\/h4>\n

I had such fun with this one! Titled Glorious Honey Cake<\/em>, the recipe is from BUDMO<\/a> by Anna Voloshyna. Essentially it is what North American\u2019s would call an icebox cake. <\/p>\n

Ten or so crisp, honey-sweetened \u2018crackers\u2019 are layered with a sweetened sour cream and whipped filling until a cake is constructed. It\u2019s chilled overnight, then topped with nuts and served. It\u2019s entirely unique and was a huge hit at the gathering.<\/p>\n

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I served my honey layer cake with preserved sour cherries in syrup and additional vanilla whipped cream. Look for my personal version of Anna\u2019s cake coming soon to the blog in an all-new recipe you can try for yourself. <\/strong><\/p>\n

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Shortbread Meringue Jam Squares<\/h4>\n

A Ukrainian friend of mine happens to be an extraordinary baker. She couldn\u2019t make our gathering, but sent these squares for us to enjoy. And enjoy we did.<\/p>\n

I\u2019ve never had anything like them: a shortbread base, then a layer of cranberry and rose petal jam<\/strong>. The squares are topped with a meringue and dolloped with shortbread crumble. Quite a fabulous concoction and one that I must recreate this June when the roses are in bloom.<\/p>\n

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Kolach (Ukrainian Christmas Bread)<\/h4>\n

Olia Hercules, our mentor from afar, introduced us to kolach<\/em>, a traditional Ukrainian braided loaf enjoyed on Christmas Day. Lindsay<\/a> recreated this Pumpkin and Orange Kolach<\/a>, baked with love and adorned with the season\u2019s first forcythia flowers.<\/p>\n

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Cottage Cheese Sweet Rolls<\/h4>\n

Our friend Anna moved here to Halifax from Ukraine when the war started and we love her so. Her strength and resilience is inspiring to witness; she just one of many creating a new life for themselves in a new country.<\/p>\n

Anna brought these flaky sweet rolls to our cookbook club gathering. Lightly spiced and delicious with tea, they are made with a traditional cottage cheese dough. It is a family recipe.<\/p>\n

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Poppy Seed Roll<\/h4>\n

My mother\u2019s favourite Ukrainian bake, this sweet bread is just delicious with coffee or tea! I\u2019m so glad I have some leftover. \ud83d\ude42<\/p>\n

The recipe can be found in Mamushka<\/a>, and is fairly simple to make. I made mine in advance of cookbook club, while stress baking (it happens). I\u2019m happy to report it froze and reheated very well.<\/p>\n

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Start your own Cookbook Club<\/h2>\n

If a cookbook club sounds fun to you, here\u2019s more information and inspiration:<\/p>\n

Thanks for reading! I hope you\u2019ll be inspired to pick up one of these cookbooks and help shine a spotlight on Ukrainian cuisine. <\/em><\/p>\n

Slava Ukraini<\/em><\/strong><\/p>\n

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About the Photographer<\/h4>\n

ALL images byt Michelle Doucette<\/a>,<\/strong> a lifestyle photographer and visual storyteller based in Halifax, Nova Scotia. Follow her on Insta at East Coast Food Stories<\/a>. Michelle, thank you for helping to shine a spotlight on Ukrainian cuisine.<\/p>\n

This post contains affilate links that support this food writing.<\/em><\/p>\n<\/div>\n