Even a typical meal can be a sign of peace and comfort: hence the appeal of one of Ukraine’s most important chefs, Yevgeny Klopotenko
Sitting at the table and sharing a meal has always been a sign of comfort. Why not turn this gesture into a call for peace in these days of so much conflict? It’s an appeal he started Evgeny Klopotenko35, one of the most famous Ukrainian chefs in his country, winner of the local edition of the cooking program Masterchef and added to the list 50 Next dedicated to the future talents in the kitchen.
His star-studded restaurant in the bleeding heart of Kyiv has become a refuge for civilians from the fury of the bombings. Despite the lack of food in his kitchen, hot food is served to the soldiers and volunteers who bravely resisted the Russian advance into the city. But Klopotenko wants help from international chefs, from all of us, to save Ukraine: to cook typical dishes of his country, for example borsch or Baked cheesecake from Lvivit is a way to be close to the suffering Ukraine, to immerse yourself in its culture and traditions.
To foreign friends, cook Ukrainian food – he writes cook In a heartfelt post on Instagram. – I believe that cooking can release good energy and a strong inner connection. […] You know all about the war in our land, but try to go further and get to know us better. What is our strength? Why do we fight so much for our country? Why do we love Ukraine so much? What historical and cultural symbols stand behind every Ukrainian? Start with the flavors of our typical dishes. Then if you want to know more, information about our music, writers, national myths, etc. But to begin: cook, taste, perceive and share.
In support of the campaign, the chef also launched a hashtag: #BorschtNotWar. Anyone who prepares this soup in the world will be able to share its photo on their social channels and thereby help spread Ukrainian culture.
Borsch: a typical Ukrainian soup made with beetroot
Borsch is one of the cornerstones of traditional Ukrainian cuisine: it is one soup made with winter vegetables – red beets, cabbage, onions, potatoes, carrots – and sometimes enriched with meat (beef, lamb or pork, but also chicken or turkey): as always with ancient recipes, there is no single recipe, but each family jealously has its own protects their food. secrets. Despite its lost origins in the past, it is not a humble or poor dish: borsch is still served today on special occasions such as weddings and celebrations.
This is the main ingredient of the recipe beetwhich gives the soup a rich color and creamy consistency: to speed up the cooking time, we can use pre-cooked beetroot (they are also easily found in our supermarkets) or we can cut raw beetroot into small pieces and boil it before adding it to the oven. remaining ingredients.
It is also very important for this recipe spices: bay leaves, garlic, dill, allspice and black peppercorns, as well as salt and sugar (to balance the taste); you can also add a few tablespoons for a more spicy taste Adjika, a spicy sauce of Georgian origin. Below you will find Chef Klotenko’s recipe, which we offer in a vegan version:
- 250 g of white cabbage
- 3 potatoes
- 1 carrot
- 1 beet
- 1 onion
- ½ sweet pepper
- 200 g canned peeled tomatoes
- 2 tablespoons of tomato paste
- 3 black peppercorns
- 2 cloves
- 2 bay leaves
- 3 cloves of garlic
- 4 tablespoons of oil
- Start by preparing all the vegetables: peel and dice the potatoes and onions; carrot and beetroot julienne; Remove the core and seeds from the pepper and then cut into julienne strips.
- Pour the oil into the pan, add pepper, onion, carrot and beetroot. Add salt and cook for 15 minutes. Then add the chopped peeled tomatoes, about ½ teaspoon of sugar to balance the sour taste of the tomatoes.
- Finely chop the cabbage and add to the pot with the potatoes.
- Now add about two liters of water or vegetable stock and cook the soup for about forty minutes. When the vegetables are almost ready, finely chop the garlic cloves and add them to the pot.
- Serve with fresh dill.
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Sources: ANSA / Instagram / Klopotenko
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