These seven global traditions show a different side to the season - one that's more communal, reflective and far less materialistic.
Meat features in many borsch recipes. However, Ukranian chef Ievgen Klopotenko makes a vegetarian version with potatoes, red beans and cabbage – and of course, beetroot as the star.
Rolled cabbage leaves are stuffed with a mixture of potatoes and buckwheat, simmered in a rich tomato-red pepper sauce and topped with a dollop of sour cream.
Stuffed with sour cherries sprinkled with a little sugar, they're a sweet spin on Ukrainian dumplings that more commonly run savoury.
Award-winning cookbook author Olia Hercules offers a vegetarian twist on this celebratory dish, with mushrooms and potatoes in a comforting but light vegetable broth.
Crepe-like with a crispy crust, nalysnyky is a quintessential dish made with syr or tvorog (farmer's cheese), butter, milk and eggs – plus raisins and a touch of vanilla.
In response to Russia's full-scale invasion over the past year, Ukrainians have not only fought for their country but also to keep their culinary traditions alive.
Ukrainians take their vodka drinking very seriously. They'll welcome you in – and carry you out.
Thirty years after the Chernobyl disaster, urban explorer David de Rueda pays homage to the abandoned city of Pripyat.
