Make a Ukrainian comfort food classic for Easter

An interview with London-based Ukrainian chef Olia Hercules, who was inspired to start documenting family recipes in the midst of the Ukraine crisis, when the Russian Federation annexed the territory of Crimea in 2014.

PHOTO: Kris Kirkham; Stuffed Ukrainian pasta (varenyky) from Mamushka: Recipes from Ukraine and Eastern Europe by by Olia Hercules.
 
Laura Brehaut, Postmedia News
Originally published on March 18, 2016; National Post
 
This Easter, turn your culinary sights eastward, to the cuisine of Ukraine. There are of course the classic, filled dumplings – varenyky, or pyrohy, to many Ukrainian Canadians. But there’s also the fresh and flavourful – green borshch, bright with sorrel – and the lightly sweet and symbolic paska (traditional Orthodox Easter bread studded with raisins). Forget those commonly held misconceptions: foods of varying shades of grey and beige with a side of overcooked cabbage. The dishes of Ukraine and Eastern Europe are rich and varied in their influences.
 
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