news&views Summer 2025 | Page 33

While the two groups of Ukrainians may act like the variations in cuisine are night and day, to tell the truth, a non-Ukrainian might not even be able to taste the difference— it takes years of eating at Baba’ s table to appreciate the intricacies at play. And while the tastes may not line up exactly, the sentiment behind the food certainly does.

“ As Ukrainian women, we need to know how to make traditional dishes,” Nataliia says.“ It’ s a matter of generational pride. I want my daughter to learn how to cook good, healthy food, with proper practices and a clean kitchen. Food is part of our cultural identity. The whole world can see it and know it is Ukrainian.”

In Gordon and Cathie’ s family, opinions are much the same. Gordon is fond of time spent with his grandchildren, when he teaches them to make traditional koubasa and studenets( Ukrainian sausage and headcheese).“ When I make perogies,” Cathie adds,“ I think of my mother and grandmother. They were the ones who taught me. Even though we have some gluten allergies in the family now, we make adjustments so we can keep enjoying the food together.”

For Nataliia, the similarities have been more impactful than the differences.“ Our food connects us with past generations, but it also connects us to people in Canada,” she says.“ When we came here, we found Canadians who call their grandparents Baba and Dido, like we do. We had Canadians asking us about our studenets, about making cabbage rolls. I thought,‘ Oh my god, these people already know us, they know our culture.’”

Both the Gordeys and the DON’ YA staff agree that their traditions will likely continue to change as Ukrainian culture continues to grow and adapt. But the values behind the food, and the sense of community it can create, will hopefully remain for many generations to come.

SUP Z FRYKADEL’ KAMY( Суп з фрикадельками)

300 g minced meat

1 egg Parsley( greens) – to taste Salt – to taste Black ground pepper – to taste

Heat the vegetable oil in a frying pan. Fry the chopped onion until translucent. Set aside 1 / 3 of the cooked onion for the meatballs and add the carrots to the pan. Fry until the carrots are soft. Add the pepper and continue to fry for another 2-3 minutes.

Add the reserved part of the fried onion, one egg, parsley, salt and pepper to the minced meat. Mix thoroughly. With wet hands or a teaspoon, form small meatballs.

In a saucepan, bring the meat broth or water to a boil. Carefully lower the prepared meatballs into the boiling liquid. Cook them for 5-7 minutes. Add the cubed potatoes and salt to the saucepan and cook for another 10 minutes.

Add the fried vegetables( onions, carrots, peppers) to the soup. Cook until vegetables are at desired tenderness. Taste the soup and add spices if necessary.

( Recipe provided by DON ' YA Ukraine ' s Kitchen)

SUMMER 2025 | 33