The Financial Times’ recent piece (paywall) by American journalist Wendell Steavenson on the resurrection of Ukrainian food, heavily features borscht. That’s at least partly because “Ukraine’s Jamie Oliver”, a chef called Ievgen Klopotenko, turned to borscht when he set out to overcome past culinary annihilation in his country. “Seventy-five years of the USSR changed our … Continue reading What borscht means to Ukraine at this moment