Borshch Broth - rich beet flavour in a sweet & sour vegetarian broth. Seasoned with garlic, dill & black pepper.

While borshch is the most popular Ukrainian soup and is routinely consumed in every household, it is a must on Christmas Eve as well. The only difference is that borshch should be lean on this occasion.

Cabbage Rolls are tender blanched cabbage leaves that are wrapped around a filling, then simmered and baked.

We prepare 2 types of meatless cabbage rolls for Christmas: vegetarian and buckwheat filling, served with sautéed onions or mushroom sauce.

Compote at Christmas time is called UZVAR! Made with stewed dried fruits: apricots, apples, raisins.

Uzvar is a traditional Christmas dried fruit compote. It must be on the Ukrainian Christmas table along with Kutia.

Haddock baked & panko breaded. One serving is approx. 5 oz. - mild flavour, firm flesh and moist texture.

Ukrainian Christmas bread, or kolach, is a slightly sweet yeast bread that is braided and shaped into a loaf.

Kutia is the main dish on a Ukrainian Christmas table. It has a special significance and Holy Dinner begins with it. escription text goes here

Mushroom Sauce is another must have on your Ukrainian Christmas Dinner table. You can never have enough mushroom sauce!

Slightly resembling donuts, these deep-fried yeast patties are sweet & stuffed with plum jam, as a dessert, they are topped with sugar powder to be more enticing.

Makivnyk is a sweet roll with a poppy seed filling traditionally made for Ukrainian Christmas.

Sauerkraut---is the lenten-style dish served for supper on Ukrainian Christmas Eve. Many recipes call for peas to be added.

Varenyky tossed with sautéed onions.

Available with all kinds of stuffing, they are usually served with sauerkraut, buckwheat, or potato on Christmas. They would normally be covered with a generous layer of onion-and-oil topping.

Vushka are tiny little Varenyky (shaped like a little ear) and filled with the finest dried mushrooms & onion mixture (a.k.a. mushroom tortellini). Traditionally added to Borshch at Christmas time.

Traditionally they were exclusively reserved for Christmas Eve. Vushka – or small dried-mushroom-stuffed varenyky – may be served either as a self-standing dish or as an ingredient of red borshch, they would be floating inside and fished out with a spoon. The heavenly smell of vushka would fill the entire room as soon as you start boiling them.