When Russia started to claim ownership over the ever popular – and oftentimes fermented – soup known as Borscht, Ukrainian chef Yevhen Klopotenko knew he had to do something. He took up a knife, chopped up some beetroots, added a few more ingredients, and turned them into a soup. Then he traveled across Ukraine to find out where this dish comes from. If he could only confirm its origins, UNESCO could protect Ukrainian Borscht, winning a battle on the food front against cultural appropriation. Why is Borscht so important? Join us on a fermentation journey through the intricacy and diversity of this beloved soup.
Welcome to the 2nd episode of the World in a Pickle, Ferment Radio’s mini-series focused on understanding geopolitical complexities through fermented foods.
