Mamushka: Recipes from Ukraine & beyond

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It was still amazing and well worth the work of chopping, grating and matchsticking all the veggies. The resulting soup was simultaneously subtle and rich, light and filling, playing up the lushness of the duck with the lemony tartness of the fresh sorrel leaves. I like cookbooks with pictures but it was especially important here, as I am not used to Ukrainian food so it is nice to see what the food looks like.

Although my sour cream sauce split, it came back together with some whisking, and it was very nice with the patties. After having her son, and filming for The Food Network, Olia has been writing for Sainsbury's, The Recipe Kit, and the Guardian. Mamushka is a celebration of the food and flavours of the "Wild East" - from the Black Sea to Baku and Armenia to Azerbaijan, with over 100 recipes for fresh, flavourful and unexpected dishes from across the region. Olia was born in Ukraine and lived in Cyprus before moving to the UK to study a BA in Italian, followed by an MA in Russian and English.

Tonight, I am having the second helping of the beautiful “Cold Beetroot Soup” – an amazing rich ruby red colour, which would be perfect to serve to visiting Vegans (or anyone else! If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine. I live in France so I cannot talk about the rest of the world but most ingredients are pretty common and quite easy to find. I bumped up the vinegar and replaced sherry vinegar with champagne, but otherwise stayed true to recipe.

Knead the dough until it becomes firm and elastic without sticking, then cover with clingfilm and let it rest at room temperature for about 30 minutes. I also really enjoyed the “Armenian Roasted Vegetables”, “Potato Cakes with Goats Cheese”, and must try the “Cured Mackerel” and pickled (or soured) recipes. After having her son, and filming for The Food Network, Olia began writing for Sainsbury's, The Recipe Kit, and The Guardian.Blanch the cabbage leaves for 2 minutes, then refresh them in cold water and drain well on kitchen paper. If Olia set out to paint a cultural and historical picture through food and family she succeeded admirably.

I add barberries to my holubtsi to achieve that sour note, but you don’t have to if they are hard to find. I needed at least 2 (more if Ukraine had gotten through to the knockout stage), and for the second evening, had to resort to Ukrainian Nemiroff Birch Vodka (our rules state that only food and alcohol of the respective countries playing may be consumed). In fact I was impressed with the depth of flavor and the amount of collagen in the broth that was evident when I took the leftover broth out of the refrigerator for lunch the next day. Either serve the meat pieces on top of the noodles, or pull the meat from the bones and mix it with the juices from the goose, then add the noodles to the meat and give them a good stir to coat them well. Add the onion and carrot and cook over a medium heat, stirring, for about 5-7 minutes until the carrot is meltingly soft and is about to start caramelising.

It was probably not the safest option and I now use my granite mortar, but a couple of food tins should also do the job. If you are curious and want to discover something new and learn more about Ukraine, I highly recommend this book. This makes a stickier cake layer than the standard Russian medovik biscuit layer which tastes just as good but isn't probably going to present as well as the latter, due to it's stickiness. Lightly beat the eggs in a bowl, then slowly sift in and mix in the flour – just enough to create a firm dough.

I saw this recipe, realized I had all the ingredients, and thought, "that sounds good - the prunes are in interesting addition, let's try it. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. I would certainly try it again – blanching the cabbage leaves a lot longer, and using a knife (instead of just a spoon and fork) to eat it. It takes some time to make and chop but it made plenty for two meals plus at least one more serving in refrigerator.This dish is something our whole extended family adopted: silky noodles, pulled goose and its juices.