COVID Recovery Dinner

I hadn't entered the kitchen in a while, and although it could have been due to lack of inspiration or being too busy with schoolwork to cook, there was another major factor also at play.

In late October, my parents tested positive for COVID-19. Although I tested negative multiple times, which I was very thankful for, this introduced a new complexity into our lives. For my safety, my parents and I isolated from each other and quarantined in separate parts of the house. The only area we both used was the kitchen. We set up elaborate rules for its use, with my parents obsessing over completely cleaning every contaminated surface, handles and knobs in sight.

It was a scary time. Luckily they recovered within a few weeks and didn’t have serious long lasting effects.

However, during that time, even enjoying a simple meal together was out of the question. We ate whatever we could prepare and consume quickly. So the first thing I did after they recovered and declared virus-free was to make them a homemade meal that we could all share.

My mom had been craving borscht, a Ukranian stew, for weeks and as a sort of celebration for them being negative I decided to make borscht for a family dinner. Ukraine winters are cold, and many of their dishes are warm and hearty. So I thought a meal centered around Ukranian foods would be the perfect candidate for our first post-covid meal and his blog post.

BORSCHT

Origin

Although borscht is recognized as a Ukrainian dish, there is a fierce debate over who has bragging rights to the origins of the stew. Russia also claims to be the country of origin for this hearty, full-bodied stew, causing a diplomatic uproar between the neighboring countries. With the ongoing Russo-Ukrainian war, the conflict over borscht is becoming yet another political flashpoint between the countries.

Some Ukrainian food experts claim that the Russian and Ukrainian versions of the stew are distinct. Borscht can be compared to the Russian Schci, a stew containing sauerkraut rather than the cabbage that’s integral to the Ukrainian borscht. Others claim that neither nation has monopoly over the dish; that in actuality, the stew has Slavic origins shared by both countries. Either way, Ukrainians feel very strongly about their historical connection to the stew and are appealing to UNESCO to declare borscht uniquely Ukrainian.

Although beets now define borscht, transforming the taste and color, they were only introduced to the stew in the 18th century. Beets are believed to have replaced cow parsnips, a wild vegetable that gives the stew its name. A variety of root vegetables are stewed in the rich broth alongside the beets and cabbage, making a rich and flavorful combination. These root vegetables are commonly grown during colder months, so coupled with the warmth of the broth, the stew is perfect for the winter season.

Process

The borscht was the most time consuming to make, however, it was also the most rewarding. I started off cooking whole chicken (with skin removed) in our pressure cooker. Although chicken wasn’t called for in the recipe I was using, I decided to use some to make it a more filling “recovery meal” for my parents.

While the chicken cooked, I sliced, grated and diced various vegetables -- cabbage, beets, carrots and onions. I added these to a soup pot simmering on the stove with chicken broth, spooned from the pressure cooker, and pieces of chicken.

The broth soon formed a rich red color from the beets and I covered the pan in order for the flavor to truly develop. Finally, I turned the heat down and let the vegetables and meat steep in the broth, allowing the rich mixture to simmer until I was ready to ladle the borscht into bowls to serve.

Taste

The first spoonful of the borscht was reminiscent of the Jamba rice I’d made a few posts ago. It was rich, warm, comforting, and delicious. The original recipe called for using just the squeezed out liquid from the vegetables, but I decided to change the recipe, and let the broth envelop the vegetables and chicken fully. This decision paid off, making the stew heartier, more filling, and full of layers.

Typically, the stew is enjoyed with bread or rice. However, it was delicious even without this addition. The stew had character and was easily the centerpiece of our Ukrainian meal.

UKRAINIAN CUCUMBER SALAD

Origin

Cucumber salad variations are common around the globe and are served as a cool, refreshing side dish. Although cucumbers are native to India, cucumber salad has many European variations due to their popularity in early Greek and Roman tables.

Typically, cucumber salad is a mix of vegetables, herbs, and a creamy base. This adds a fuller flavor and consistency to an otherwise plain dish.

Process

While people use sour cream or yogurt, I used a recipe that called for mayonnaise. This salad is quick to to put together and the ingredients are adaptable. We didn’t have mayonnaise at our house, so I used a substitute — aioli. I mixed the aioli with a few other ingredients to make the creamy base to dress the cucumbers. Finally, I mixed in the cucumbers with the dressing and let it sit in the refrigerator to further achieve the cool temperature that is commonly associated with cucumber-centered foods.

The cucumber was happily cooling in the refrigerator, to be served with the meal, when my mom, who was very excited for the meal, offered to help set the table. As she was taking the cucumber salad out, she lost her grip on the bowl and dropped it on the kitchen floor. As the bowl shattered, the cucumber slices flew in every which direction, and the salad was gone.

The dinner had to be delayed. My dad rushed to the supermarket and bought more cucumbers and I restarted with a whole new batch. Luckily, the salad was easy to make, so it wasn’t a big deal, I just made a new batch.

Taste

I have to say I was disappointed with the way the dish turned out. The garlic in the aioli added a sharpness to the mix which overpowered the other ingredients in the salad. As opposed to mayonnaise, sour cream, and yogurt, which are all fairly bland, aioli threw off the whole taste of the salad. The cucumbers lost their flavor and the dish suffered. I liked the taste of aioli, but the dish could do with a lot less of it next time.

PIEROGI

Origin

While Pierogies do have Slavic roots, the country that they originate from isn’t Ukraine, but is instead its neighbor to the west, Poland. Pierogies are extremely versatile and can be served as an appetizer, entree, or dessert. Although there are infinite ways to assemble pierogies, all variations can be narrowed down to these common characteristics: stuffed dumplings that are boiled and fried.

In Poland, perogies were once thought of as “peasant food”, but quickly spread to the masses and even became a delicacy among Polish nobles. Today, they play a prominent role in Polish cuisine and are served as a traditional holiday food.

From Poland, the dumplings then spread to other Slavic countries such as Ukraine, Russia and Romania, among others. However, with each country’s unique take on the dish, the dumplings have evolved to having their own new names. Although the traditional name “pierogi” is still used in Poland and Slovakia, “vareniki” is most commonly used in eastern regions. While pierogi and vareniki are often compared to “pelmeni”, a Russian dumpling — and are fairly similar — pelmeni is a whole new dish altogether. The main difference is the filling. Pelmeni contains meat, while pierogi and vareniki typically contain vegetable, cheese, or potato.

Dessert perogies on the other hand are a whole different story. The sweet filling is most commonly a fruit or sweet cheese filling. Fresh fruit, jam, compote, or sweet cheese is spooned into a thin, often sweet dough, steamed/boiled and served as a holiday dessert.

Process

The perogies were a quick process. First, I made the dough, which was a fairly simple mix of flour, sugar, water, and an egg. Next, I rolled out the dough with a rolling pin. The dough was stiff so it was a little tough to fully roll it out, but eventually, it rolled out to about a ⅛ inch width, perfect for the next step. I used a cookie cutter to cut out uniform circles of dough, ready for the filling.

I had decided to make blueberry perogies with fresh berries for the filling. Once I spooned the blueberries and powdered sugar into the dough, and sealed the edges together. With water on my fingertips, I creased the dough together.

Although perogies are typically boiled then fried, the recipe only said to boil the pierogies. I placed about ten pierogies in a saucepan full of boiling water until they were cooked and took them out with a slotted spoon. I then replaced the water, let it come to a boil and put in the new batch. Interestingly enough, although I had done my best to seal the edges of the pierogies, some of the blueberry filling ended up leaking out and staining the boiling water purple.

Like the recipe recommended, I served the warm pierogies with a sweetened yogurt dip.

Taste

The texture of the pierogies was certainly unexpected, and unfortunately a little off-putting. 

Although I had expected the dough to be soft, I wonder if I might have liked the pierogies better with a crunch. The fresh berries, though easy to fill the dough with, ended up throwing off the whole dessert. The juice from the fresh blueberries contributed to the overall sogginess of the pierogies, and they leaked with each bite, making a mess. The thing that saved the day was the yogurt dip, which balancing out the flavor of the blueberries.

If I ever made pierogies again, I would use a different filling. Perhaps even experiment with sweet cheese filling.