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I’ve got Ukraine on the brain and if you’re following the news, you probably do too. I don’t delve into politics on this platform (although I certainly do elsewhere) but I feel the need to shine a little light on Ukraine, at least through a culinary lens.

I lead a food tour through Brooklyn’s Brighton Beach area, also known as Little Odessa; Odessa is the third largest city in Ukraine and a major center of tourism. On that ethnojunket, we sample delicacies from Russia as well as Ukraine and other Former Soviet Union satellite countries like Uzbekistan, Azerbaijan, Georgia, Sputnik – you know, the satellites.

There’s considerable crossover among the cuisines, but in this post I’m highlighting a dish I prepared that’s dear to the hearts of Ukrainians, banush (бануш, aka banosh, банош), a cornmeal porridge, first cousin to Romanian/Polish/Moldavan mamaliga and Italy’s polenta; the Ukrainian style is made with sour cream – make it with water and you’ve got Cousin Mamaliga or Zia Polenta. Most recipes I’ve seen call for cutting the sour cream with water but I use chicken broth instead plus the addition of a little butter for richness and bacon fat for a hint of smokiness.

It’s typically served with a sharp sheep’s milk cheese like bryndza crumbled on top and bits of bacon or salo, sometimes with mushrooms as well. I’ve plated it alongside grilled kovbasa on a bed of caramelized onions with sour cream on the side. Just one example of Ukrainian soul food.

🇺🇦 It’s no coincidence that I’ve chosen a blue plate for this yellow dish. 🇺🇦

Sending prayers for peace to the resolute people of Ukraine.