My partner's family is Ukrainian. His mother was born in Ukraine and his father is first-generation Ukrainian/Australian. Preserving their culture and traditions has always been an important family value, something which has only heightened since the war began. Every year since I have known my partner, we have celebrated Ukrainian Christmas and Easter with a feast. 

Food is deeply intertwined with Ukrainian culture, representing a connection to heritage, land, family, community and traditions. It is a way for Ukrainians to express their identity, celebrate their history and pass on their cultural legacy to future generations.

On Easter and Christmas, there is always a set meal plan, designed around the season's produce. Always at the centre at any family gathering, we have borscht – a traditional Ukrainian soup known for its vibrant colour and rich, hearty flavour.

Here is the family recipe for borscht – a must try!

Ingredients:

Stock:

• Onion
• Peppercorns
• Salt
• Smoked ham hock
• Celery
• Carrot
• Garlic
• Bay leaves

Soup:

• 2 x potatoes - cubed
• 2 x beetroot - cubed
• 1x onion - diced
• 4x garlic cloves - chopped
• Olive oil
• 1/4 cabbage - sliced
• Tomato paste
• Diced canned tomatoes
• Stock (previously made or store bought)
• Sour cream
• Dill
• Salt & pepper to taste

Instructions:

1. Add all stock ingredients together in 10 cups of water and bring to the boil. Simmer for 30 minutes or until ham hock is falling off the bone.
2. Discard the leftover vegetables, keeping the stock, and set aside the meat from ham hock.
3. Fry onion and garlic in olive oil in a large pot until cooked.
4. Add stock, tomato paste and canned tomatoes and bring to the boil.
5. Add beetroot and potato and simmer until soft.
6. Add in cabbage and ham hock meat and simmer until soft.
7. Add salt and pepper to taste. 
8. Serve with a spoon of sour cream and garnish with dill. 

Enjoy!