The menu included borshch but there wasn't much room left after the pan fried varenyky, kotleti and makovyi (poppy seed cake) so the next day made borshch at home, something like this;
3 beetroot - thinly sliced
1 celery stick, carrot, onion, potato - diced
handful of shredded cabbage
1 litre veg stock
garlic - lots
thick slice of osso buco
Peppercorns, caraway seeds, mustard seeds to taste.
1 apple - peeled, cored, grated
Put meat/bacon bones/stock in slow cooker High 4 hours.
Add the rest, then Low 3 hours.
Meat should be falling apart, mix well, discard bones.
Serve with black bread and black beer on sunflower place mats.
Free scooter parking at the front, party at the back.
Varenyky and kotleti
Borshch - the finished product. At the function, a Ukrainian gentleman told me that his family puts in a can of baked beans into the pot before serving.
Something to try next time.