A Brief History of Ukrainian Borscht

Let you drink flat white with coconut milk and order home sushi - but if your heart beats Ukrainian in your chest, you will have a need to cook real borscht. This is exactly what happened to Andrii, a simple guy who took the borscht with dignity. This book could be called "Odyssey of Borscht" if Odysseus never left Kyiv region in his travels, but sought answers to the fundamental questions of life and death in the cabbage market rows. Will Andrey discover the secret of real borscht? Go have a look. He tried.

About the authors:

Eugenia Kuznetsova is a writer, translator, and associate researcher at the Kyiv School of Economics. Doctor of Philosophy in the field of international and intercultural studies at the University of Deusto. The author of the books "Ask Miechka", "Cooking in Mourning", "Ladder" and others, which she managed to write while you were reading this biographical information.

Sophia Suliy is an artist. She graduated from the Lviv National Academy of Arts, was engaged in painting and iconography. Lives and works in Lviv.