Pampushky - Ukrainian Garlic Bread (Made with Foraged Wild Garlic)

[@AtomicShrimp]

*About the linked charity Nova Ukraine* - It probably helps to explain that NOVA UKRAINE existed as a charity since 2014, and prior to the war, their mission was about working to strengthen Ukraine's democracy and economy and international profile. They switched to delivery of humanitarian relief as a matter of necessity. This is why it might seem strange that part of their mission is about 'promoting international knowledge of Ukraine', in a current climate where everyone has heard of Ukraine - that statement was part of their pre-war mission. Their background and mission can be found here: novaukraine.org/about-us/ and they are linked to this video via KZbin's own fundraiser system, which has inbuilt checks for validity of nonprofit status. KZbin also pays any transaction fees related to donations, so 100% of the donated sum goes to the charity. Nova Ukraine spends less than 2% of revenue on operational expenses (meaning over 98% of donations go to helping Ukrainian people).

[@MinistryOfMagic_DoM]

Just a note: Ukraine has been at war with Russia, in an active shooting war, since 2014 when Russia illegally annexed Crimea from Ukraine. I won't get into the politics of the timing between the two events, but it should explain to you why that charity came into existence in 2014. They've existed the whole time Ukraine has been actively fighting a war against illegal occupation.

[@andrewpike2924]

Thank you for including the link. I have donated.

[@AtomicShrimp]

@No the money isn't going to any government, and one of the objectives of this charity (prior to the current humanitarian crisis) was to fight political corruption, so yeah, I'd say you're missing something.

[@igotes]

The comment had 69 upvotes before I added one more. Sorry about that. I guess 420 is the next target.

[@studydino509]

Love the video Mike. Thank you for making this video, It helps to raise awareness. All the best, Lewis

[@42sraf]

Hey, I'm from Ukraine (Odessa) and I'm very much thankful for your attention and the video. Your content gave me joy before invasion, and a nice way to get distracted now too. Thanks again for your support and support of the UK as a whole 🙏

[@dogwalker666]

Stay safe, Best wishes from the UK 🇺🇦.

[@jan_Mamu]

Hope the war ends soon!

[@42sraf]

@@dogwalker666 thanks, international support helps. Everyday i always tell my friends and family of enormous support people from across the world provide

[@sandy19872005]

I glad you are doing great and hope you continue to be great 🇺🇦

[@Wimpleman]

Odessa is a beautiful city, I got together with my Ukrainian wife there. Best wishes to you and your family

[@darthplagueis13]

Wild Garlic is great, however a word of warning: There is a risk of confusing Wild Garlic with either Lily of the Valley or Meadow Saffron, both of which have simular-looking leaves and both of which are highly poisonous. Do NOT eat it if: - The leaves have a shiny surface rather than a dim one - The plant does not smell garlicky if crushed between the fingers - The plant does not grow from a white bulb. If it grows from a red bulb or it does not have one at all, then it's not wild garlic Generally speaking I recommend you look up a guide on how to differentiate wild garlic from its poisonous look-alikes because if you accidentially use lily of the valley for your Pampushky you are in for a bad time and if you use Meadow Saffron you straight-up could die from it. Forage responsibly and play it safe.

[@davidshotlander]

Thanks for that very valid warning. That's a big issue here in Switzerland too, where many people end up in hospital because of it. In fact, in a previous life, I made precisely that mistake but didn't live to tell about it.

[@rosegreensummer]

here, Wild Garlic grows in huge banks, like a whole riverbank, half a meadow; and it stinks of garlic (it's mostly smell, not taste); it never grows on its own that i know of, and the leaves should stink if rubbed

[@notwithoutpizza4702]

@@davidshotlander what’s the story behind that then

[@luke_fabis]

You do occasionally find wild alliums with purple or red bulbs. It’s not common, but it’s not impossible. The real thing to watch out for is if it smells appetizingly sulfurous when bruised or rubbed. If it is, it’s definitively related to onions and garlic. If it isn’t, there’s no sense in harvesting it, even on the off chance it is an allium. Alliums are some of the safest greens to harvest. There are seriously poisonous lookalikes, but you need only let your nose be your guide. Plus, most lookalikes are also quite bitter with a foul flavor, so you need to be either willful or unbelievably reckless to stumble into a poisoning. It’s much like how boletes are the safest mushrooms to forage. You need only sniff and nibble. If it’s bitter, it’s a spitter.

[@ratsalad1]

I've been eating it forever but I didn't know that - pretty worrying really... but thanks for the info!

[@OhMeGaGS]

Few notes! 1) Be careful these are SUPER addictive, my wife makes them every year for Christmas (she's ukrainian I'm not) and no matter how much is made, it's never enough. 2) I'm not sure if that's THE way to do it but in our recipe these are baked as separate buns rather than in a bunch, but it could very well be a regional thing. 3) Thank you for taking the time and effort to bring attention to the war in Ukraine, even if you think it's not much, it means so much to see the world is listening and people want to help.

[@endofjourney665]

Wow man you cannot imagine how much my mood got brightened by seeing this in my recommendations! Not only it's atomic shrimp, it's also on ukrainian food and it's Pampushky! This is my childhood right there, my granny cooked them every week on summer and they're bloody delicious with borscht! Thank you very much! It's so ironic I happen to be in the UK now and I feel so inspired to cook ukrainian cuisine

[@user-zn5zr2ed3x]

im from ukraine and i love this channel! This made me verry happy, thank you!

[@KissFromTheWorld]

Pampushky was my favorite dish growing up. As a child, I waited for it, breathing in deeply the aroma as it wafted and filled the kitchen. Food was a gift and a communion to bring us together. Cheers, Domenico.

[@tonytoo9999]

Thank you for a great recipe. I made this for a Eurovision party in honour of Ukraine and it was a great success. I’ll try to make it again while wild garlic is plentiful (May). Good idea to promote this charity to help the people of Ukraine survive this terrible war.❤

[@HPB1776]

Love this 🥰. I have a family of 3 Ukrainians staying with me here in Manchester. I will use this recipe to make them some familiar food. Thank you. ❤

[@HPB1776]

Ps. My guests make nettle borscht (green/ zelenyy borscht. Something you may enjoy. 😊). Also, pyrizkhy, bread rolls stuffed with a cabbage / sauerkraut mixture are amazing. My guests are great chefs.

[@silentladyd]

I'm a Slovak born in Romania and these days I've made for the first time Ukrainian borscht. I loved it so much that I've begun to question why the cultures I've grown with don't have this recipe. I substituted the fresh cabbage for sauerkraut and it tasted amazing! They usually eat it with cream, it takes it to a whole new level, and adding some smoked meats is mind blowing! This borscht will be now a staple in my house. I also fed 2 more families with it because by accident I made 5 liters of it, and for little money.

[@lookatnow5730]

Hi, I'm from Rivne, your content always was a hihglight of my day, and it continues to be so. Big thanks and Glory to Ukraine, and to you!

[@arturgrodzicki1209]

My grandmother grew up in Rivne region, near Rokitno. All the best to you and Ukrainian people from the Poles

[@petrmoric1184]

I'm not from Ukraine but we have a lot of Ukrainians in Czechia, so thank you for doing this. There are many other great Ukrainian dishes and also fermented beverage that might fit well with your channel - kvass, which I think you haven't made. Any Ukrainian grocery store nearby? Browsing their aisles would also be a nice video. Apologies in case you commented on this in the video, still in the middle of watching it.

[@precedentbug]

We got polish shops in the UK that has that and many other European products (latvia, poland, russia) and so on *EDIT*: Depending where you live in the UK*

[@duzehalo]

+1 to a trip to one of the Polish shops. He could attempt making kvass too, it should be fairly easy 😃

[@volo870]

Don't make kvas - Russians have highjacked the kvas culture. 😟

[@davidjoelsson4929]

@@volo870 Ukrainians did not even invent that drink or russians

[@volo870]

@@davidjoelsson4929 Yes, origins of kvass cannot be traced to any certain nation (same as beer). But still - Russians hijacked the kvass culture.

[@bittehiereinfugen7723]

Of course, that's a great recipe, but apart from that I think it's great and highly respectable that you - with your own sensitivity - contribute with your channel to the awareness of what the people in Ukraine are suffering right now and what's going on there everything is destroyed and lost. Thank you very much! And thank you for linking it to the fundraiser, even if it might only be a drop in the ocean what each individual can contribute, every cent is guaranteed to be sorely needed. And I'm afraid it will take a lot of patience and courage for a long time to come. Peace and Freedom for Ukraine!

[@ellem2293]

The war has shown the hearts of the Ukraines, very few left their pets behind, that alone says a lot about the hearts of Ukraininans. I have donated through a British org & filled boxes with colouring books & crayons, toys, cards, sweets, sanitary products, nappies, wet wipes & much more, all been collected & taken to Poland. It's heart wrenching to see as all wars are. Im making this tomorrow, Im sure my polish neighbour will enjoy as well so thanks for sharing the recipe :)

[@thany3]

Me sees a Atomic Shrimp video: "nice, another one" Me sees that it's a foraging/cooking video: "ohhh! I'm gonna sit back and enjoy this one" Me sees that it's also a fundraiser: "ohhhhhh, that's a Like for Mike" 👍🏻👍🏻

[@wtfkzm]

Hi! I'm from Ukraine, and I thank you both for your efforts! Stay strong! p.s. usually we eat pampushky with Borshch (in Ukrainian, борщ) - a soup, made from cabbage, beetroot, popatoes, beans, different kinds of meat and other stuff, and every family has it's own "variant" of this dish.

[@likebot.]

:)

[@wtfkzm]

@@amandak.4246 pork meat and ribs along with beef

[@annieclaire2348]

I absolutely love seeing Eva chasing the ball. She is having such a great time.

[@noniefuss]

I can't speak to the authenticity of the recipe but I do know good looking bread when I see it, and I appreciate the fundraiser and the positivity of showcasing a delicious recipe from a wonderful country in need right now. Don't sell yourself short in the support you are giving, every bit helps, even just well wishes.

[@jensgoerke3819]

Part of my heritage is Ukrainian and the video was a friendly reminder that Ukraine is more than just a nation at war. It's a connection on a more relatable level, it made me want to look deeper into that part of my heritage.

[@MartinAhlman]

It took me a while to understand that "wild garlic" was the same as "ramslök" in Swedish! I live too far north for it to found, but at least I know what you mean now. And every little bit helps, even if it's a video about bread from Ukraina. It spreads like rings on water. Thank you, and now I'll see what Babatunde does to make this wonderful bread!

[@Kaeltis]

Same here, it’s called „Bärlauch“ in Germany (literal translation would be Bear Leek).

[@turnipper4370]

"Karhunlaukka" in Finnish, which translates to "Bears onion" or "Bears allium" (because "laukka" is the Finnish name for the allium family. (As a side note, laukka is also the Finnish word for gallop, as in a horses running gait, so in my mind karhunlaukka will always be bears gallop.)) Wild garlic is also protected by law in Finland, so you can't pick it here.

[@grimmauld184]

@@Kaeltis Yeah that is what Shrimp also has in the display for alternate names (4:13).

[@nancycowell-miller4321]

Thank you for sharing this. And you *have* made a difference! You made me hungry for Pempushky (and I'm not even Ukrainian!) AND I made a donation to Ukraine Relief thru your link. So yes - you definitely made a difference! 💙💛🇺🇦🇺🇦

[@terrydaktyllus1320]

Speaking as a half Ukrainian in North Hampshire, many thanks for this. Our Ukrainian association in Reading has been absolutely overwhelmed with donations from many kind people. Thank you to everyone who has already shown such kindness.

[@mabeSc]

9:15 The extra moisture you see from the dough could very well be because of the yeast breaking the bond between the glucose and fructose present in sucrose. That is the table sugar that you've added and when the sucrose is hydrolysed a water molecule is released. But other usable starches/sugars might have been present in the flour as well and as such they most likely played a role, too.

[@JanChrissD]

It is mostly caused by the yeast breaking down the sugers, as the resulting chemicals are water and carbondioxid. The chemical reaction is C6H12O6 + 6 02 --> 6 CO2 + 6 H2O.

[@SylviaRustyFae]

Even a sugarless dough can get a little damper over time, it just usually takes longer as it needs to get the sugar from the flour which is a multistep process. Most recipes ive seen for breadstuffs take this into consideration and its why they often say to knead it until smooth on a heavily floured board after initial rise. I actually just tend to make my doughs even wetter from the start and let them autolyze so i dont have to knead them; then without shapin them i place them on parchment and bake them. For a dough like this the shapin is vital tho so id probs look to leave them just a little stickier when i put them together to rise and let them rise a bit longer; just cuz i find kneadin bread to be more pain than its worth (and each of my machines that can knead bread is missin the bread kneader attachment 9.9)

[@danieldanielovich1086]

Hi from Russia! Thank you for making this recipe and help Ukrainian people feel better, pampushky is sooooo good! I just hope we can live in peace. Stay strong.

[@thany3]

It's good to see Russians showing solidarity with Ukraine 💙💛 Please stay safe, I know it's not easy (and not legal, as I'm told) for you to access social media anymore.

[@terrydaktyllus1320]

Speaking as a half Ukrainian, thanks brother! This is Putin's war, not Russia's war. Most Russian people are great people.

[@mikedrop4421]

I love how Mike has his mapped his whole county like a grocery store and he knows exactly what isle/neighborhood park he needs to head to for which ingredients. Edit: man I wanna grow wild garlic in my garden so badly I'm just scared it will take over. Mike makes it seem so versatile and delicious

[@DJKLProductions]

If you fear overgrowth, I have a recommendation for you: use an aluminium tray or tub that is larger than the large flower pots you find in garden centres. They offer enough space for enough wild garlic that you don't have to fear a shortage. If your consumption exceeds the healthy level, then take two.

[@AnneIllustrating]

This is a dangerous video to watch just before lunch, but here I go! Wonderful video to attach to Ukraine support. Thanks for all the work you do.

[@justlaurenslife4736]

I can only watch his food videos while eating or else I get STARVING 😂

[@raraavis7782]

@@justlaurenslife4736 Same....never watch food related content when hungry (or on a diet) 😆

[@AnneIllustrating]

@@justlaurenslife4736 I had to pause the video two thirds of the way through and grab my leftovers for lunch. I should have known better! XD

[@laamelita]

It's always a pleasure to see new videos on this channel! I will definitely try to make this recipe!

[@annaclarafenyo8185]

Yeast digest sugar to CO2 and H2O. The CO2 releases to make the dough rise, the H2O makes the dough moist. There is roughly an equal quantity of both produced from yeast activity, which is likely why the dough feels moist at the end of the rise.

[@capricornfairy624]

I absolutely love every video you make, I love that you explain everything and you do it in such a great way. You are so knowledgeable and you never come across as a know it all. You are a fantastic teacher! I love when you show that things don’t always work out. I also love Eva 😍 Thank you for your fantastic content! 🇺🇸

[@phoenixni7426]

Does anyone else feel thoroughly rejuvenated whenever Mike uploads a new video?

[@emmasrandomfacts1]

Yes. Mikes videos are so wholesome. A bit like Bob Ross.

[@raraavis7782]

Don't know about rejuvenated, but I am hungry now 😅

[@phoenixni7426]

@Be Pl not a fan i suppose?

[@boarbot7829]

Utterly heartwarming. Thank you.

[@FenyxStar]

I came back here to say that this was the first recipe I tried to make myself after watching one of your videos because I love garlic bread and we have fresh wild garlic/bear leek in our garden. The dough wasn't as dry as yours so I was a bit worried but it came out AMAZING! thanks for sharing this recipe :) We even made the "french toast" with the leftovers, also fantastic.

[@eloquentsarcasm]

Your "kitbash" recipes are some of my favorites, there's just something satisfying about scrounging up bits and bobs and creating something tasty out of it. Bonus if the recipe is from a culture I don't know much about as it causes me to learn about the people as well as their cuisine at the same time. Blows my mind that so many people don't realize just how much food is available even in the smallest patches of woodland, for FREE! Good foraging/bushcraft books contain a wealth of knowledge, and if you can find a local who knows the terrain well learn everything you can from them.

[@aaronbaron3155]

I've said this before but I just adore your pup. She seems like such a sweet girl.

[@pikachudj8069]

Now that... Is some garlic bread.

[@arcticfox9056]

Spreading awareness to the situation helps

[@seamoose9039]

It's nice to see such calm, relaxed videos. KZbin is largely as high-energy as ever, so this stuff really stands out in a way

[@awogbob]

i dont know why but the reusing egg wash really cracked me up at the end. I love that you explore everything so thoroughly and take us along for the ride. Really does provide a sense of comfort to me and others I am sure

[@lakukaracza1878]

Word from a slav: barszcz/borsht (or however you write it) is not A soup. It's all kinds of soups. There are many kinds of borsht. Common thing is that it is sour due to fermentation of ingredients OR fresh sour ingredients. For example: in Poland we have at least four different barszcz'es (lol). White (wheat fermented flour, traditional during Easter), clear (just water from fermented flour, no flour in the soup), żurek (rye fermented flour), red (fermented beets, traditional on Christmas eve supper). And theres Ukrainian barszcz (sour because of vingear and/or lemon). Theres also cucumber soup (also salty and sour, from fermented cucumbers, NOT pickles made with vinegar), kwaśnica (made with sourkraut, fermented cabbage), and szczawiowa (fermented dock plant, btw HIGHLY RECCOMEND THIS) - all are sour and made with fermented foods, but not all are necessarily called borsht. So borsht is a soup category, not A soup. And it's perceived as a one soup only by non-slavs :) Anyway, slavic cuisine is rather sour, garlicky, fatty and made with fresh plants, not only veggies. Hope this helps :)

[@panikoszulowa]

thx for explaining this ;) all video I want to yell - add some vinegar :P until the end when he did :P

[@ShivSilverhawk]

The bread looks great! I especially like the foraging part of your videos. Thank you for being so compassionate, thoughtful and open minded!

[@HappyCodingZX]

Great work as always. Might I suggest that you try making another Ukrainian recipe which is green borscht, which is made with sorrel, which I'm guessing you might be able to forage.

[@shmoola]

And sorrel pie as well

[@AtomicShrimp]

I've seen a recipe for green borscht that included stinging nettles too

[@HappyCodingZX]

@@AtomicShrimp now you're talking! looking forward to seeing you get out there again :)

[@mariaarcher1686]

Thanks for reminding me of Ransomes, I usually make pesto with them- easy stir in pasta dinner or sandwich picker-upper. This is a delightful culinary addition, helps with talking about world events around the table with young children in solidarity with our kin

[@alexandrastevens8892]

Definitely would enjoy that, you always make bread look soo easy.

[@Zenduri]

The receipe will be sunflower oil since sunflowers are the national flower of the Ukraine and its the worlds largest sunflower oil exporter

[@jonathanfinan722]

It’s not quite ready around here yet, but we are blessed by an entire woodland carpeted with wild garlic and the canal tow paths will be heaving with the stuff soon. The area name, Craven, is thought to come from a Celtic word for garlic.

[@FriendlyKitten]

Oh my! Ramsløk! It is not season for it just yet here! but it is so close! Looking forward to using your pickling method to make the most amazing pickle to add to almost everything in my cooking!

[@pingASS_]

I love ramslök! I make pesto with it!

[@evyedelman4297]

Youve earned my respect and subscription to your channel. Came here through EmmyMade link on her video of the same recipe. Thank you for posting this fundraiser 🙏🏼🇺🇦 Slavi Ukraini My Mother, Sister and grandparents ALL born in Kyiv, Ukraine. Grandfather from Kharkiv

[@evyedelman4297]

@Imran Zakhaev Where did you source your origins history?

[@SirEnVo]

Just finished work and come home to this upload 💙 perfect

[@thebiglimey]

Brilliant video as always, and my heart also goes out to the people of Ukraine, I have a couple of good friends who are from there and I'm sure they appreciate your sentiments as much (or more) as I do. I threw some money into the pot, and I hope your video inspires more people to help. Cheers.

[@deejayk5939]

Been donating to various organizations for Ukraine, lovely video, thank you!

[@AvocadoEaters]

Pampushki would be the last thing I'd expect to see on your channel 😊 Thank you so much, also for your solidarity with Ukraine 🇺🇦! My wife cooks pampushki for bortsch, everyone loves them. Your pamushki look awesome!

[@rochelleb973]

Wow! I definitely want to taste this. It looks delicious

[@ratsalad1]

Wild garlic really is amazing

[@caturdaynite7217]

Fun fact, Ukraine is the number one producer of Sunflower Oil. Great video, I might have to make this. Looks good.

[@richardmillican7733]

I was the operations superintendent for a ferry service out of Ipswich some years ago, the officers on board were mainly Ukrainian, they'd make a watery stew type dish called Borsch It was amazing, and was made from very basic ingredients (price wise) Tried to emulate it myself occasionally, but always managed to fail.

[@mouseymedic]

walked past some wild garlic and this video inspired me to forage some and make this recipe. Was very tasty, thank you

[@nicolakibble]

What a great video idea Mike. I have already donated to the Red Cross appeal, but this is such a good idea to celebrate Ukraine during what must be unimaginable horror ❤️🇺🇦

[@AtomicShrimp]

I think I just wanted to find a sort of handle on the idea that this isn't just a country at war, it's also people with lives, culture, and traditions.

[@cinqchick]

@@AtomicShrimp there is a really fantastic documentary series by one armed chef on the vice channel here on KZbin, he visits areas of conflict and talks to people and cooks with them. There is an outstanding episode based in Ukraine filmed not long before the invasion. Highly recommended. Loved this video as ever. A wonderful way to get that handle on it as you say. Take care :)

[@BeardieGames]

Дуже гарні пампушки! Дякую!

[@antibeat]

that eggy bread idea is ingenious! i'm drooling just watching you make it. slava ukraini!

[@purplejellytotPJT]

That bread looks beautiful!

[@silva7493]

That all looks so delicious! I wish we had ramps. I never knew raw beetroot was okay for eating until I saw my Southern Mexican sister in law cube up a raw beet and macerate it for some time in a blender with water, then she strained any remaining bits out, and mixed in more water and sugar to make "agua de betabel" (beet water) which later was served as a deliciously refreshing cold drink. It was such aa amazingly beautiful color, too.

[@cinm9565]

Thank you . Every morning for the last month I have woken up afraid to check the news. Tomorrow I am celebrating the Ukraine with you. God Bless. I will be donating. You always know just what we need.

[@serioushex3893]

that pampushka looks divine. i adore garlic bread, so that's right up my alley.

[@themonnajov]

Hello, Mike 👋🏻 Thanks for this great video! I've just made my own version of pampushky. It's really good. Btw, I really like wild garlic and we (I'm a Romanian from Serbia) eat it raw, as a salad with some salt, oil and vinegar. They even sell it in Romania in the supermarkets. 🌿🌿

[@Hortonscakes]

This looks delicious! My husband introduced me to this from the discord! Instant fan!

[@courtneyhaddon929]

I do think celebrating the food and culture is as important as direct aid, Ukraine is a beautiful place, it deserves to be celebrated and supported in every way possible, also I will be trying this recipe!

[@dogwalker666]

I went looking yesterday the wild garlic in no where near ready here, Best wishes to all our Ukrainian friends 🇺🇦,

[@LiaCooper]

Watched this yesterday and decided to make them using your recipe...they turned out absolutely beautiful and complemented a shepherds pie I'd made previously for dinner, thanks for sharing!

[@SilverDragonJay]

_deep_ _breath_ *Garlic bread* Very tempted to make this...

[@giovannidimarco8632]

I think this is a great way to gather attention for the conflict with Ukraine, without really directly acknowledging it to keep everything positive. As always great video!

[@thatspyguy839]

Fantastic Recipe. Will definitely be making this next week.

[@nottelling6598]

Using bundt pans is a fun way to make things like this extra-fancy. Their relatively short baking time compared to a full bundt cake means that even an impractically intricate bundt pan wont usually burn rolls, as long as you only make a single layer.

[@ongie9736]

I learn so much from watching these videos.. thank you from Australia 🇦🇺

[@homunulusAK]

Thank you for this video! Food is a wonderful way to connect across different cultures.

[@TheKittychans]

Commenting to help this video in the KZbin algorithm. This is a wonderful video, as always. Glad to see the wood spoon still lives!!!

[@johandeklein5253]

Lot of European Sunflower oil comes from the Ukraine, thank you for sharing, will have to try that sometimes

[@madddd1]

I didnt eat pampushky in years and yours did bring that unique taste in my mouth. I like to add some water from boiled potatos instead of just water. Also from look of it, your borsch like soup suppose to taste pretty close as most of the ingredients are cooked in the same way. But i would like to see some sour cream on that table, borsch does taste much better with it after all. And thanks for bringing attention to my country in a way only you can, with amazing looking food. There are enough news about horrible things that occur here at this same moment.

[@k8eekatt]

I see you're enjoying a beautiful, green spring😃 I love that you are celebrating the tasty comfort food of Ukraine.

[@Britain1251]

We made some of these about a week ago and loved them!

[@kaykrausman8012]

Thank you for sharing the bread recipe. It looks amazing.

[@cerim7978]

Thanks Mr Shrimp. Us South Africans are making this tonight after watching your video.

[@sundaywasabi]

That bread looks delicious. 😋 Thanks for uploading, Atomic Shrimp!

[@Thatonedude917]

I found a TON of wild onion just outside my yard yesterday, it smells so good

[@greenhawk6839]

I'm so glad that you did decide to make this video. It was really nice, and I'm glad that AfricaEveryday also got into it. Every little bit helps, and you've already raised a lot of money, so give yourself a pat on the back!

[@zhmerynka22]

Greetings from Ukraine! Thanks for the video and such a positive content about Ukraine! I think we all need this atm. P. S. It's pronounced Borshch, not Borsht :)

[@papayer]

Love you, Mike. Always awesome content.

[@Rob17Cotton]

I have to agree I like beetroot even raw with a little chunk of strong cheese and maybe a cracker, tbh I really like beetroot pickled as well. I really like the look of your pampushky bread I think that might of gone really well with that octopus in a can, from the weird stuff in a can episode you released this morning 😊

[@jdinnen1]

Love the video. great idea to add a fundraiser

[@wesleybcrowen]

Thank you, those turned out lovely.

[@Viigan]

"Unless you're very familiar with the plant"... Ground elder is one of the most widespread and hated weeds here in Denmark. There's even a song by one of our national bards, Benny Andersen, "Ground Elder Blues", detailing his neighbour's increasing frustration at him not bothering to remove it and thus allowing it to spread to the former's lawn.

[@liserjones8465]

I would love to hear that! I spotted some by our Church yesterday and part of me was delighted but the gardener in me was horrified!

[@Viigan]

@@liserjones8465 kzbin.info/www/bejne/goqqZYOgnZZklac

[@dirid]

Thanks for the lovely video. I saw a few polish products in your videos in the past, and I was wondering if you have any favourites. Also, I recently baked my first cake in my life, just a few months after I started watching the channel, I would love some new plant based/vegan recipes to try out. Thank you for your videos, they calm me down and make me appreciate small things in life. Cheers!

[@AtomicShrimp]

One Polish product that I kept on going back for was a smoked kielbasa that had a very dark coloured skin. I don't recall what it was named, but the flavour was superb.

[@CaptainPupu]

We have a dessert in Hungary's north eastern region called Pampuska which is the same kind of dough made into a kind of elongated, thick twist, deep fried and topped with fruit preserves like apricot or plum jam. Sometimes when it's a poor household, they only put powdered sugar on top. I remember fondly my childhood when my dear grandmother always made it for us. Interestingly, this kind of deep fried dough dessert is present in many Slavic cultures. Even further east, i know for a fact that the Kazakhs eat it too.

[@Kholaslittlespot1]

Nice. You've got a good little patch of wild garlic there. Will keep an eye out for some on my next stroll. Plenty of yeast from my brewing experiments.

[@ratsalad1]

I really do think it's important to remember that Ukraine is much more than a warzone. It's a place that people live and work - so thanks for reminding us of that.

[@jackb3822]

That thumbnail alone made me hungry.

[@scorcherchar]

Thanks for the video. Was fun content and spurred me on to donate some more :)

[@134StormShadow]

Had this in Ukraine when working at an aid centre in March this year(2022). It really is as nice as it looks 🥰

[@CarJul666]

Great initiative! Thank you.❤️

[@VerhoevenSimon]

Thank you for the interesting recipe

[@JazzyNiG]

Going to try this. I love your videos.