Green Borshch cooking class
2026.05.30 Ukraine House Japan held a Green Borshch cooking class
Participants gathered to spend a warm and productive evening together in a friendly atmosphere.
The idea for this class came after the Spring Festival at Shibaura House. During the festival, many visitors became interested in Ukrainian green borshch, but not everyone had a chance to taste it. For this reason, UHJ decided to organize a separate cooking class so that more people could not only try green borshch, but also learn how this traditional spring dish is prepared in Ukraine.
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Results & Highlights
18 visitors attended the cooking class throughout the day.
Of course, every household has its own variation of green borshch, just as Japanese families have their own variations of miso soup. During this class, we introduced one version that is common in some Ukrainian families.
Fortunately, one of the UHJ team members grows sorrel in her garden here in Japan, which gave everyone a rare opportunity to taste real sorrel. Part of the sorrel was gathered, washed, cut, and frozen in advance for the class, while another portion was freshly picked on the same day before the event, allowing participants to taste the leaves in their fresh form as well.
UHJ also offered everyone Ukrainian beer “Obolon,” and together we spent a pleasant Saturday evening sharing food, conversations, and experiences.
The team of Ukraine House Japan sincerely hopes that this gathering became valuable not only as a friendly cooking class, but also as a space for sharing thoughts, memories, and experiences from different areas of life. Many participants shared personal reflections and stories, making the atmosphere especially meaningful.
We are also sharing the recipes and information about sorrel in the photos below.
Recipe English | レシピ日本語版 | Рецепт Українською |
