Welcome from the Ukranian Community
Welcome to the Ukrainian Pavilion – an exciting display of Ukrainian culture.
Alberta has a long history of Ukrainian settlement. There are over 300,000 Albertans of Ukrainian descent, the largest population of Ukrainian Canadians in Western Canada. Ukrainians are Slavic people and a nation with a unique language, culture, and national history.
While Ukraine has existed since prior to 900 AD, some historians estimate its origins from 6000 years ago. Present Ukraine stems from one of the most powerful countries in the 10th century - Kyivan Rus'. It is the largest European country having its entire territory in Europe. Ukraine is also known for its fertile agricultural land and was nicknamed as the "bread basket of Europe". Nowadays, the culture continues to be passionate, prosperous and flourish more than ever.
Please enjoy the Ukrainian pavilion!
So how old is Ukraine?
Over the past 2 decades Ukraine became a popular travel destination for people around the world. It allowed more and more curious minds to discover Ukraine and learn its history. While others dive into its cultural core via social media. As for Canadians, they just have to ask their neighbor’s baba (grandmother) or dido (grandfather) to tell them about Ukraine. They will surely mention that this year Ukrainians are celebrating 130 years of their settlement in Canada as well as 30 years of the country’s independence. “Wait a minute!”, you exclaim. “If Ukraine is only 30 years old, then how come Ukrainians started immigrating to Canada 130 years ago?!”
The answer is simple, “In 2021 we aren’t celebrating Ukraine’s 30 years of independence. We are celebrating the 30 years since Ukraine’s independence was RESTORED”. The video with English subtitles from the famous YouTube channel “імені Т.Г. Шевченка” uncovers the fact that Ukrainian territory was populated 3,000 years BC. At that time, it was called Trypillia, then there were Skifs 700-300 years BC, all the way to the Kyiv Rus in the 9th century and eventually to today’s Ukraine. More info in the video below. Enjoy!
100 year of "Glory to Ukraine" Salutation
"Glory to Ukraine" (Ukrainian: Слава Україні! Героям слава!, Slava Ukraini! Heroiam slava!; translated as: Glory to Ukraine! Glory to the heroes!) is a well-known Ukrainian national salute.
As per Wikipedia the phrase "Glory of Ukraine" has been used at least since the time of Taras Shevchenko. In his poem "To Osnovyanenko" («До Основ'яненка»; 1840, in the version of 1860) Shevchenko wrote:
“Our thought, our song
Will not die, will not perish…
Oh there, people, is our glory,
Glory to Ukraine!”
It transformed into a greeting at the beginning of the 20th century in different variations, when it became wildly popular among national Ukrainians during the Ukrainian War of Independence of 1917–1921. The second wave of popularity was in the 1940s and 1950s when the OUN/UPA partisan movement fighting against the Soviet occupiers swept across most of western Ukraine. "Glory to the heroes!" was also used by the Kuban Kozaks dating back to at least 1944 with the return of the Kozak (Cossack) Rebel Army who fought with the UPA. In the Soviet Union the slogan “Slava Ukraini! – Heroyam Slava” was forbidden and discredited via a decades-long propaganda campaign. After Ukraine declared independence in 1991, the phrase "Glory to Ukraine! – Glory to the heroes!" became a common patriotic slogan. In 1995, President of the United States Bill Clinton used the phrase in his speech in Kyiv (together with "God bless America").
In the 21st century this phrase was picked up by the soccer (football) fans in Ukraine and beyond. On July 10, 2018, Ukrainian supporters flooded the Facebook page of football governing body FIFA with over 158,000 comments, most saying "Glory to Ukraine", after FIFA fined Croatia's assistant coach for a video in which he used the same slogan after Croatia's World Cup victory. “Why did FIFA fine him?”, you’ll ask. Just because big FIFA investors from Russia didn’t like this salutation.
All in all, “Glory to Ukraine” is used as widely as “God bless America” and “Vive la France”. It is now a part of the cultural heritage of Ukrainian people around the globe and no political attempts will ever succeed to silence its worldwide echo. Next time you see the Ukrainian, greet them with “Slava Ukraini” and a warm welcoming smile will appear on their face instantaneously 😊
Ukrainian Embroidered Shirt
Embroidery has been part of Ukrainian life since ancient times. In English translations of Ukrainian texts, the word "vyshyvanka" is a loan word. Same way as kilt speaks about its Scottish origin, or moccasins attribute to Native American heritage, vyshyvanka proudly defines Ukrainian people.
The term originated from the East Slavic word "vyshyvka" meaning "stitch patterns".
They say vyshyvanka is used as a talisman to protect the person wearing it and to tell a story. A geometric pattern weaved in the past by adding red or black threads into the light threads, which was later imitated by embroidery, was believed to have the power to protect a person from all harm.
We even have a Vyshyvanka Day, that was originated in 2006 at Chernivtsi National University by its student Lesya Voronyuk and gradually became international as the International Day of Vyshyvanka. It is celebrated on the 3rd Thursday of May. It is intended to unite all Ukrainians over the world, regardless of religion, the language they speak or their place of residence. It is a flash mob holiday, which even prompts state and government officials to take part in the celebration. Many Canadian officials wear vyshyvanka in solidarity with Ukrainian immigrants. Our Premier Jason Kenney mentioned once that he had 6 vyshyvankas, which is quite impressive. And if you want to be impressed even more, check out the video from the Vyshyvanka Fashion Show at the Edmonton Heritage Festival from previous years.
Photo: Approximately 300 participants at the Vyshyvanka Day Rally at the Alberta Legislature Grounds closed off Edmonton’s celebration of Ukrainian culture by forming a giant human “A” to create the second letter of the word “C-A-N-A-D-A” in conjunction with similar rallies in five other provinces.
More Videos about Heritage Festival
More Videos about Ukraine
answers below food
RECIPES, From the Pavilion and our 1994 book
Ukrainian Korovai by Oksana Yaremchuk
For dough batter we need:
10 eggs (beat egg whites separately, and mix the egg yolks with a cup of honey)
1 litre of milk (bring to a boil)
150 g of fresh yeast (thoroughly mix with 2 tbsp of honey)
1.5 kg of flour
Add beaten egg whites and egg yolks into the boiled hot milk, mix it and let it cool down. Then add yeast and fflour and mix it all until thick texture (texture similar to sour cream). Leave in the bowl, cover with a clean kitchen towel, and let it rest for 1 hour in a warm place so it expands.
For dough, we need:
10 egg yolks
4 cups of honey
300 g of butter
1 tbsp of cinnamon
1 tbsp of vanilla
2.5 kg of flour
Combine all of the above ingredients with the dough batter and mix with your hands for 50-60 minutes. Then add hot melted butter and continue mixing for another 15-20 minutes until the rest of the dough absorbs all the butter. Put in the bowl and cover with a clean kitchen towel. Let it rest in a warm place for 1 hour. Grease the pan with oil. Shape the Korovai and put in the well-greased pan, then let it rest in the warm place, so it rises. Bake for 20 minutes at 350 F. Then reduce the temperature to 335 F and bake for another 45-50 minutes.
Enjoy the Ukrainian Korovai!
Borsch with Vushka
BEET SOUP WITH LITTLE EAR DUMPLINGS
PREP TIME: Soup - 25 minutes
Dumplings - 40 minutes
COOKING TIME: 1 hour and 45 minutes
SERVES: 8 to 10
675 g soup bone with meat on it
2.5 litres cold water
5 ml salt
1 medium onion, chopped
2 medium beets, peeled and cut into thin strips
1 small carrot, peeled and cut into thin strips
1 medium potato, peeled and diced
125 ml celery, thinly sliced
125 ml diced string beans or cooked white beans
250 to 375 ml shredded cabbage
187.5 ml strained tomatoes
1 garlic clove, crushed
15 ml flour
45 ml cold water
15 ml lemon juice or vinegar
salt and pepper
30 ml fresh dill, chopped
500 ml flour
5 ml salt
1 egg yolk
125 ml whole milk
5 ml melted butter
Though borsch is the national soup of the Ukraine, the variety you eat will depend upon regional and personal preferences as well as the season of the year. The central regions enjoy a good portion of cabbage in their soup, while westerners prefer a predominance of beets. It may be served hot or cold, clear or with vegetables. There is meatless borsch, white borsch, borsch with carp in it and a sorrel borsch which substitutes the tartness of the sorrel leaf for beets. The tiny stuffed dumplings called vushka, or little ears for their peculiar shape, are served with clear borsch or with the meatless borsch for Lent.
Cover the meat with cold water, add salt and bring slowly to a boiling point. Skim the liquid, then cover and simmer for 1 ½ hours.
Add the onion and beets and cook 10 to 15 minutes or until beets are almost done. Add the carrot, potato, celery and string beans, if you are using them. Continue cooking for about 10 minutes. Add the cabbage and cook until it is tender. Do not overcook. Add the cooked white beans, if you are using them. Stir in the tomatoes and the crushed garlic.
In a small bowl, blend the flour and cold water. Spoon in some of the soup liquid, then mix the flour paste back into the soup. If you do not wish to have a thickened borsch, omit this step.
Add the lemon juice and season soup to taste with salt and pepper. Bring the soup to a boiling point and flavour with the chopped dill. If you wish a clear borsch, strain the soup without pressing the vegetables.
To make the dumplings, combine flour and salt. Add the egg yolk, milk and oil and mix. Allow the dough to rest for 5 minutes, then knead for 5 minutes and form into a ball. This can be done in a food processor. Cover and set aside while preparing the filling.
In a saucepan, cover the dried mushrooms with water and simmer until tender, about 1 ½ hours. Do not allow to cook dry. Cool and remove from water, then chop fine. Wipe and chop finely the fresh mushrooms.
Chop the onions and cook in oil or butter until wilted. Add the chopped fresh and dried mushrooms. Cook over medium heat until mixture is dry, then add salt and pepper, lemon juice and bread crumbs. Remove from heat and cool, stirring occasionally to allow steam to vent.
On a floured surface, roll out a third of the dough into a thin rectangle. Dust with flour, then flip dough and dust again. Cut the dough into 1 1/2” squares.
112.5 g dried boletus or porcini mushrooms
900 g fresh mushrooms
4 medium onions, chopped
250 ml oil
10 ml black pepper
15 ml salt
125 ml dry breadcrumbs
juice of 1 lemon
Place 5 ml of filling in each square. Fold diagonally to make a triangle and pinch closed, then pinch together the two bottom corners to make the ear shape. Place on cookie sheets dusted with flour and cover with towel.
Drop 6 or 7 dumplings into 2 litres of boiling water and stir gently with a wooden spoon to prevent sticking. When they float to the top, cook for 1 minute. Remove with a slotted spoon and cool on a lightly oiled cookie sheet.
To serve, place 2 or 3 vushka on a soup plate and pour borsch over them. If you are not serving your borsch with vushka, you may add a dollop of thick sour or sweet cream to each bowl of soup.