Ukrainian Food Flair

In this segment, Sylvia Pidraziuk Molnar brings forward a fabulous, simple recipe in praise of asparagus — a plant that has grown wild in Ukraine for centuries and still appears in Ukrainian kitchens across the country. She speaks to its quiet presence and long history in Ukrainian cookery, and the way its character pairs so naturally with familiar flavours, including the Carpathian bryndzia cheese as well as parmesan. Sylvia offers a straightforward preparation that lets the vegetable remain the star, a small dish with deep roots and a hint of the mountains in its finish.You’ll find this recipe, along with others from the series, in the Ukrainian Food Flair cookbook, available from Amazon and other online booksellers.

From the Nash Holos audio archives and the Ukrainian Food Flair Cookbook, this flashback features Sylvia Molnar sharing her distinctive spring sorrel borscht recipe — a bright, seasonal variation of Ukraine’s national soup. She explains how to prepare it with sorrel or simple substitutes, and how this traditional dish reflects the freshness of Ukrainian home cooking. Sylvia's recipes, stories, and cooking tips have been preserved in the cookbook Ukrainian Food Flair — Authentic Recipes from Canada's West Coast available on Amazon.

Makivnyk is the Ukrainian name for the poppy seed roll that has long anchored Ukrainian sweet‑dough baking. A timeless favourite shared by other East European cultures, it nonetheless remains a signature dish in Ukrainian kitchens. This episode highlights tips and techniques for creating a luscious poppy seed filling for a roll using your own preferred sweet dough recipe.A bonus is this filling can be used in other classic dishes like strudel and perogies. And yet another bonus: Sylvia's own sweet dough recipe is in the Ukrainian Food Flair cookbook. I have made it myself ... and it is a winner! Смачного!

This Ukrainian Food Flair episode features Sylvia Molnar presenting the classic beet and horseradish relish deeply rooted in Ukrainian, Slavic, and Ashkenazi food traditions. She explains its place on Easter and Passover tables, its popularity in home kitchens and Jewish delis, and the importance of using fresh horseradish when possible. The segment also highlights her practical tips for selecting, preparing, and storing this vibrant condiment, along with a personal reminder that her recipes and stories live on in the Ukrainian Food Flair cookbook.

Cabbage is a staple in Ukrainian cuisine, not just for its many outstanding health benefits but for its versatility and economy. The quintessential Ukrainian cabbage dish is of course holubtsi, aka cabbage rolls. The traditional rolls can be quite time consuming to make, so modern cooks often opt for "lazy cabbage rolls" which is basically a layered casserole of cabbage, rice, and other ingredients.In this episode of Ukrainian Food Flair, Sylvia shares her recipe for a hearty dinner variation with ground beef, rice, and cabbage.She also shares some very interesting anecdotes about cabbage folklore and medicinal qualities.

Long before it became a staple on Ukrainian Easter tables, horseradish had a life that stretched across continents, and centuries. In this Ukrainian Food Flair episode, Sylvia Molnar opens a window into the world of horseradish (hryn in Ukrainian)—a root unassuming in appearance yet powerful in chemistry, folklore, and culinary tradition.Sylvia traces its fascinating journey from ancient Egypt to medieval medicine and, finally, to Ukrainian kitchens and Easter baskets. Along the way she explains why this fiery root demands respect: how its pungency is released, why it must be handled with care, and what makes its sharpness so fleeting yet so prized.She also shares her traditional Ukrainian Easter horseradish sauce—a deceptively simple blend of grated horseradish root, sour cream, salt, sugar, and vinegar. More than a recipe, it’s a glimpse into the sensory and cultural rituals that shape this traditional Easter dish.