Modern Vespa

Rode to a local Ukrainian community fundraiser, so this time it's more the destination than the ride. The event was mainly about the sale of traditional food and cake to raise money for refugees. At the end of the day about $7,000 was collected.
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
bacon bones
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.

Menu

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.

What was the Black Beer like?

It's not my favorite as a bit too bitter and hoppy but for the occasion though it was the correct beer to serve, and the borscht sweetened the palate anyway.
Would have preferred to have Puck Futin a local brew from a recipe that was shared by Pravda Beer Theatre, the Ukrainian brewery. Orders for the first batch of this limited edition American Red Ale was sold out within an hour and the second batch sold within a day. It will be released at the end of the month, presumably it's still being brewed, so I'll be on the lookout for any in my area. Proceeds go to Ukrainian charities and aid for refugees arriving in Australia.

Love Borshch Soup. It seems to be more associated with the
Polish community here in Minnesota.

Bob Copeland