Borsch Workshop — Regional Versions from Polissia to Crimea
Pyrohiv launches the public 'Regional Borsch' programme — preparation of eight authentic regional versions of Ukrainian borsch, inscribed on UNESCO Heritage in 2022.
In March 2026 the Pyrohiv Museum launches the public programme 'Regional Borsch — Culinary Map of Ukraine'. The programme runs every Saturday for eight weeks — each session is devoted to one regional variant: Polissia borsch with dried mushrooms and beans, Poltava with halushky and salo, Chernihiv with smoked meat, Carpathian with brynza, Kherson with seafood, Odesa with meatballs, Transcarpathian with smoked products, Crimean Tatar with mint.
All recipes are documented in the application for inscription of Ukrainian borsch on the List of Intangible Cultural Heritage of UNESCO, where it was successfully registered in July 2022 as an element of cultural heritage in need of urgent safeguarding. Programme participants receive methodological materials (recipes, historical context, regional features of serving), take part in cooking all eight borsches in authentic ovens and cauldrons, and taste the finished dishes. The programme emphasises: Ukrainian borsch is NOT a single unified dish, but a living regional repertoire reflecting the culinary diversity of Ukrainian lands.
