Jasper Jr./Sr. High School students got a taste of Ukrainian traditional culture last week.

Oksana Polivchak, who came to Canada not long after the Russian war on Ukraine began in late February, was happy to share her recipe of one of the most well-known Slavic dishes: borsch.  

“It was important to me to present traditional Ukrainian cuisine,” Polivchak said. “It was a great opportunity for intercultural communication, learning about diversity and fostering tolerance.”

Polivchak, who has been working as a freelance journalist for The Jasper Local, amongst various other jobs in Jasper, was approached by Jasper Jr./Sr. High School teacher Lee Ann Cross to collaborate.

Cross, who also works with Jasper’s Settlement Services program and the Jasper Food Recovery Program, saw the collaboration with Polivchak as a chance to leverage all three organizations. Her takeaway: even if a teacher’s first language isn’t the same one shared by her students, it’s still possible to create an impactful lesson (particularly if that lesson involves delicious soup).  

“It was a great learning experience for me,” Cross said.

Now, Jasper Local readers can also learn how to make vibrant, flavourful borsch. 

Traditional Ukrainian Borsch

Ingredients:

• 2-3 cups chicken broth (plus additional water for the Borsch, if you want to thin it out, 2–4 cups)
• 1 tablespoon butter or oil
• 1 onion (finely chopped)
• 1 carrot (shredded)
• 2 cups potatoes (2–3 gold potatoes, cut into 1/2 inch cubes)
• 2–3 cups cabbage
• 2–3 medium beets (roasted, peeled and shredded or thinly julienned)
• 1 cup water
• 1 cup crushed tomatoes
• 1 Tablespoon lemon juice
• 1 teaspoon sugar
• 3–5 garlic cloves (minced)
• 1 1/2 tablespoons each fresh dill and green onion (to garnish)

Directions:

1. Pour in the water and chicken broth in pan. Add the potatoes and cabbage. Bring to a boil, season with salt and cook at a simmer until the potatoes are cooked through, 15-20 minutes. Set aside.

2. In a separate, thick-bottomed pan, heat the butter or oil and add the onion and carrot. Cook on medium-low heat for 6-8 minutes.

3. Meanwhile, place the roasted beets in a large pan with the tomatoes, 1 cup water, lemon juice and sugar. The lemon juice will keep the beets a beautiful, vibrant red and also give a slight tang to the borsch. The sugar balances out the acidity of the lemon juice.

4. Cover the pan, bring the water to a boil, then reduce the heat and simmer on medium heat for about 15 minutes, until most of the water and tomato sauce is absorbed into the beets.

5. Clear a space in the centre of the beets and add the minced garlic, cooking for another minute or two, just until the garlic is cooked through. Transfer the onion and carrots, then the potatoes and cabbage.

6. Season with salt and pepper. Add water if needed. Garnish with finely chopped fresh dill and green onions. We like to add a dollop of sour cream to our bowl of borsch.

Bob Covey // bob@thejasperlocal.com