Getting Back to our Roots with Food Traditions: Part 4

We hope you enjoy this food tradition from the home of Amanda, our Program Manager.

Every year for the past 5 years, during the first week of January, my partner and I have hosted a large Ukrainian Christmas Dinner for as many of our friends as we are physically able to fit in our little home. It has become quite the event, not just for us but for those of our guests who look forward to it and come each year. We spend two days preparing everything using the knowledge and skills my Mom and my Grandma taught me and from my exploring of a cookbook I have inherited from my Grandma with traditional Ukranian recipes, in which she has of course, added her own notes and corrections in the margins. There is only one rule for guests that are attending this feast, no one is allowed to bring anything but their appetites- it is a full meal prepared and cooked by us for them and there is no shortage of food or drink to go around. 

The menu keeps expanding as I explore more traditional Ukrainian foods and recipes but every year the meal always includes:

Kutia - a sweet wheat dish that is central to a traditional Ukrainian Christmas Eve dinner

Borsch - a bright red beet soup 

Varenyky (pierogies) - a Ukrainian dumpling filled with either potato, cottage cheese, plum, sauerkraut, poppy seeds, berries, or raisins (we typically make a cheese, caramelized onion and potato filling)

Holubtsi (cabbage rolls) - Boiled cabbage leaves filled with rice or beans, mushrooms, and onions. My family usually added ground beef or pork when I was growing up but traditionally these were vegetarian at least for Christmas Eve dinner when no meat was to be eaten.

Nalysnyky - a sweet crepe filled with cottage cheese and dill ( and one of my favourite dishes!)

Kolach - a beautiful braided sweet bread with a crispy crust

Pickled vegetables

Sauerkraut

This is a new tradition that we have started and made as our own. It’s been a way for me to explore more of my Ukrainian heritage through food and hosting the meal really comes from the tradition I grew up with of feeding others and, of course, a love and appreciation of handmade, from-scratch Ukrainian food. Growing up, pierogies and cabbage rolls were always an inclusion at every holiday dinner. Christmas. Easter. Thanksgiving. It didn’t matter if there was a turkey or a ham (or both), it didn't matter how many sides were a part of the meal, there were always pierogies and cabbage rolls somewhere on the table and it was usually one of the first dishes of the meal that was eaten.  

There is something very special about feeding others and it was always something my family was always happy to do. My Grandma always had a fresh made pot of borsch for me whenever I visited. It was about a six hour drive to where she lived and no matter what time I got in at, there was always food that she had made just for me waiting. As soon as I got in the door I could smell the sweet beet aroma from the pot on the stove and after hugs and general greetings she would usher me to the table (usually commenting I was too skinny and needed to eat more) and put a full steaming hot bowl of her borsch down in front of me. This feeding others and hosting friends was a tradition in my home growing up as well. My sister and I were always able to invite friends to join for dinners, especially during holidays when I was in university and many of my friends were far from their own families. They were always invited and welcome at our table.   

Hosting a gathering of our friends and providing them with a hearty meal is how I have chosen to carry on these traditions and making it entirely out of those Ukrainian dishes I grew up with is my own way of exploring and staying connected to my family’s heritage. It isn’t necessarily difficult food to make, but it is time and labour-intensive with many steps involved, and the making of pierogies and cabbage rolls in particular is always a collaborative effort. I still like to help my mom fill and roll the cabbage leaves whenever I am home and she is making them. 

For me, food is meant to be shared with others, including the experience of making it. This is a tradition my partner and I carry on as we set aside a weekend to spend together preparing these dishes to host our annual dinner, stock our freezer, or prepare the dishes to deliver to friends. Even after a few years of making them, we continue to refine our pierogi pinching and cabbage rolling skills, I still do not know how my Grandma got her cabbage rolls so neatly and tightly wrapped. We like to play around a little with the filling recipes, but I definitely stick pretty close to the recipes from my Grandma, as being able to make these foods helps me continue to feel connected to her since her passing.