Global Cuisine

Traditions from Ukraine

Name of Employee: Iryna Samsonova

Age: 34

Nationality: Ukrainian

Department: Human Resources

Role: HR Administrator

This month, we spoke to Iryna who forms part of the Human Resources department which supports the Foodstores on a daily basis. Iryna spoke to us about her upbringing in a small village in the south of Ukraine where she used to live amongst a very friendly community, surrounded by family and friends. Her days were spent playing joyfully outside in the garden or riding a bicycle around the village. In Ukraine, family, including the extended family, is very important, especially when celebrating their traditions. In Easter, for example, they like to paint eggs, a creative tradition which Iryna still keeps alive with her own daughter to this day. Iryna came to Malta to start her own family seven years ago and she is very happy to have recently formed part of the HR team who made her feel very welcome. Some of her favourite Ukrainian food is dumplings with sour cabbage or sour cherry and the famous beet soup ‘Borsch’, for which she generously provided the recipe for the rest of us to try.

Recipe: Borscht (Beet Soup)

Ingredients: 

For Borscht: 

• 3 medium beets, peeled and grated
• 4 tbsp olive oil, divided
• 8 cups chicken broth, + 2 cups water
• 3 medium potatoes, peeled and sliced into small pieces
• 2 carrots, peeled and thinly sliced

For Zazharka (Mirepoix):

• 2 celery ribs, trimmed and chopped
• 1 small red bell pepper, chopped
• 1 medium onion, chopped
• 4 tbsp ketchup or 3 tbsp tomato sauce

Additional flavour:

• 1 can white cannellini beans with the juice
• 2 bay leaves
• 2-3 tbsp white vinegar
• 1 tsp sea salt
• 1/4 tsp ground black pepper
• 1 large garlic clove, pressed
• 3 tbsp chopped dill

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.

Method:

1. Peel, grate and/or slice all vegetables, keeping sliced potatoes in cold water to prevent browning until ready to use, then drain.

2. Heat a large soup pot over medium-high heat and add 2 tablespoons olive oil. Add the grated beets and sauté for 10 minutes, stirring occasionally until the beets have softened.

3. Add 8 cups of broth and 2 cups of water. Add the sliced potatoes and carrots, then cook for 10-15 minutes or until easily pierced with a fork.

4. While the potatoes are cooking, place a large skillet over medium-high heat and add 2 tablespoons of oil. Add the chopped onion, celery, and bell pepper. Sauté, stirring occasionally until softened and lightly golden, for 7-8 minutes. Add 4 tablespoons ketchup and stir fry for 30 seconds, then transfer to the soup pot to continue cooking with the potatoes.

5. When the potatoes and carrots reach the desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 tablespoons white vinegar, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 pressed garlic clove, and 3 tablespoons chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.

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