Excited to participate and learn!
I spent two years in the Peace Corps in Poland in the early 90s, and that was my introduction to (and master class in) Eastern European cooking. After the Peace Corps, I moved to NYC, and I sought out the restaurants and bakeries where I could taste the foods I had enjoyed; one of them was Veselka, the legendary Ukrainian diner in the East Village. The borscht I had there was very different from what I’d had in Poland, but I liked it even more. I became obsessed with it, and plan to cook it (from the Veselka cookbook) this quarter for the first time. (Note: the recipe is also on Epicurious, but now there’s a paywall.)
Borscht, medovik (honey cake - I posted about this recently on here) and Kyiv cake are the things I’m most interested in making this quarter.
