Edmonton, the capital of Alberta, has been one of the most important centers of the Ukrainian diaspora in Canada for over a century. According to the latest census, more than 350,000 residents of the province have Ukrainian roots, and the city itself has more than two dozen specialty shops, restaurants, and cafes offering Ukrainian products. For new immigrants arriving in Canada under the CUAET program, on a work visa, or through other channels, preserving culinary traditions is not just a practical necessity, but an important element of cultural identity and psychological adaptation to a new country.
However, the reality of the Canadian food market is making its own adjustments. As Volodymyr Kostyuchenko, founder of Multicook Edmonton, which opened in March 2024 after a year of preparatory work, points out, “there are places that cook similar food, but it's not quite the same.” Canadian versions of Ukrainian dishes have often undergone decades of adaptation: varenyky with potatoes and cheddar instead of homemade cheese, cabbage rolls with rice instead of buckwheat, pork sausage with added beef — all of this reflects the history of the first Ukrainian settlers who sought substitutes for familiar ingredients in their new environment.
This article is dedicated to practical solutions for adapting Ukrainian recipes to Canadian realities. We will look at where to buy the necessary products in Edmonton, how to replace hard-to-find ingredients, and how to cook the most popular Ukrainian dishes using what is available in local supermarkets and specialty stores.
Where to buy Ukrainian products in Edmonton: from specialty stores to supermarkets
Specialty Ukrainian stores and producers
Multicook Edmonton is located at 17204 95 Ave NW in the Terra Losa neighborhood and was the first establishment in Canada to specialize in frozen homemade meals made from traditional recipes. The owner deliberately hired only Ukrainian immigrants to preserve the authenticity of the cooking. The assortment includes over 100 items: 18 types of varenyky, zrazy, holubtsi, borscht, vegetarian and vegan versions. The establishment offers canned goods imported from Ukraine, horseradish, and tomatoes from well-known brands, which, according to the owner, “remind you of the taste of home.” The prices are reasonable, and the staff understands exactly what products you need and how to prepare them.
DONYA Ukraine's Kitchen is located at 12153 Fort Road NW and became the first kitchen business in Canada founded by newcomers from Ukraine in 2023. The main mission of the establishment is “to make peace through varenyky and keep Ukrainian traditions alive in every dish.” Their products are available not only in their own café, but also in the Italian Centre Shop chain of Italian grocery stores (four locations in Edmonton and one in Calgary), North Central Co-op and L'OCA Quality Market supermarkets, and Acme Meat Market butcher shops. This means that you can find their products in many areas of the city without having to travel to the outskirts. Yo Baba Ukrainian Foods is located at 8103 127 Ave NW #9 and offers a wide selection of fresh and frozen foods, including gluten-free varenyky, which local consumers consider to be the best in town. The establishment has a reputation as a family business where everything is prepared at home using traditional methods.
Uncle Ed's Restaurant is located at 4824 118 Avenue. It has been recognized as Edmonton's best Ukrainian restaurant for seven years in a row. Here you can not only taste traditional dishes, but also purchase imported European goods. The restaurant is owned by the Stawnichy family, who also own Mundare Sausage House in the town of Mundare, known for its Ukrainian community.
Malina Ukrainian Bakery and Eatery is located in the southwestern part of the city and is a wholly Ukrainian business specializing in baked goods, coffee, and frozen foods. The owners actively support Ukraine by collecting donations in a special box.
Shumka Ukrainian Foods is a long-established store where you can find traditional products and ready-made meals.
Ukrainian products in general supermarkets
Large supermarket chains in Edmonton are gradually expanding their range of Ukrainian products. At Loblaws, Food Basics, FreshCo, and Walmart, you can find buckwheat, mainly produced in Bila Tserkva, as well as sunflower oil, which often has “Made in Ukraine” printed on the packaging. Costco periodically offers Ukrainian oil and other products, especially during the holiday season. Italian Centre Shop is a chain of Italian grocery stores with four locations in Edmonton (and one in Calgary) that, despite its specialization, actively cooperates with Ukrainian producers. In these stores, products from Ukrainian producers are located in the frozen food section, among other ethnic goods.North Central Co-op is represented in many areas of Edmonton, including Hawkstone (18370 Lessard Road NW), Chappelle (1025 Chappelle Blvd SW), and Orchards Food Store (6785 25 Ave SW). In these stores, products from Ukrainian manufacturers are located in the frozen food section.
L'OCA Quality Market in Sherwood Park (340 Baseline Rd) and Valleyview (9106 142 Street NW) positions itself as a high-quality market where Ukrainian foods are displayed among other ethnic products. The staff here is knowledgeable about the quality and origin of the products.
Meat products and delicacies
To prepare authentic Ukrainian sausage, salo, and meat delicacies, it is important to know local producers. Stawnichy's Ukrainian Sausage and Widynowski's Sausage House in Edmonton offer sausages made according to Ukrainian recipes from local Alberta pork and beef. Halenda's Meats has several locations across the province where you can order salo by asking for “Ukrainian style salo.”
Acme Meat Market is located at 9570 76 Ave NW and is a source of quality local meat, including beef bones for broth, which are often difficult to find in regular supermarkets.
Basic ingredients and their Canadian equivalents: from flour to cheese
Flour and grains
Ukrainian cuisine requires different types of flour. High-grade wheat flour for varenyky, buckwheat flour for pancakes and galushky, corn flour for kulish — each has its own significance. In Canadian supermarkets, flour is labeled according to its gluten content. All-purpose flour (containing about 10-12% protein) roughly corresponds to Ukrainian first grade flour and is suitable for most dishes, but for varenyky dough, it is better to use bread flour with a higher protein content (12-14%), as it is more elastic and less prone to tearing during cooking.
Buckwheat, which is a staple food in Ukraine, is sold mainly in specialty stores in Canada. At FreshCo and Walmart, you can find buckwheat from Bila Tserkva, but its quality is often inferior to Ukrainian buckwheat. Buckwheat in Canada is often overcooked or floury, so it breaks down faster when cooked. An alternative is buckwheat from European producers, which is often simply repackaged Ukrainian buckwheat. It is important to read the packaging carefully so as not to buy a Russian or Belarusian equivalent. The price of Bila Tserkva buckwheat in large stores is usually twice as high as in Ukraine, but it is cheaper than its European counterparts.
Dairy products
One of the biggest problems for Ukrainian immigrants is the lack of traditional cheese and sour cream. In Ukraine, varenyky with potatoes and cheese are made with homemade cheese, which can be replaced with cottage cheese. But in Canada, this product is hard to find. The first Ukrainian settlers replaced it with cheddar, which was the most popular cheese in Alberta at the beginning of the 20th century. Today, Multicook Edmonton offers dumplings with both traditional cheese (if it can be imported) and cheddar, adapting to Canadian tastes.
Sour cream in Canada differs from Ukrainian sour cream in fat content and consistency. Canadian sour cream has a fat content of 14-16%, while traditional Ukrainian sour cream has a fat content of 25-30%. To get closer to the traditional taste, you can mix 14% sour cream with heavy cream in a 2:1 ratio. The result will be closer to real smetana. At Italian Centre Shop and L'OCA Quality Market, you can sometimes find European smetana with a higher fat content, which is closer in taste to Ukrainian smetana.
Butter in Canada is high quality and readily available. Salted butter or unsalted butter can be found in all stores. It is recommended to use unsalted butter for most recipes, except for some sweet dishes where salted butter adds a specific flavor.
Meat and lard
To make sausage and lard, it is important to know the local terminology. In Edmonton meat shops, you can order lard by asking for “pork fat” or “lard,” but this often results in rendered fat in a jar or hard lard that is unfit for consumption. The correct approach is to ask for “Ukrainian style salo” or to contact specialized producers. Halenda's Meats and the meat departments at Uncle Ed's often understand Ukrainian requests.
In Canada, minced meat for stuffed cabbage rolls and zraz is made from pork and beef, in accordance with Ukrainian traditions. Stawnichy's and Widynowski's offer ready-made minced meat seasoned according to Ukrainian recipes, which greatly simplifies preparation. Fresh minced meat can be ordered in any quantity from any meat store.
Vegetables and herbs
Beets for borscht in Canada are sweeter and more watery than Ukrainian beets. To achieve the traditional taste, it is recommended to add apple cider vinegar or lemon juice during the cooking process. These ingredients not only add acidity, but also help preserve the red color of the borscht.
Cabbage for stuffed cabbage rolls sold in supermarkets is often too thin and tears when rolled. Multicook Edmonton recommends using savoy cabbage or ordering cabbage directly from farmers at local markets. At Edmonton's farmers' markets (especially the Strathcona County Farmer's Market and other seasonal markets), you can find large, dense cabbage that is more suitable for stuffed cabbage rolls.
Potatoes for dumplings and deruny in Alberta are high in starch. Russet or Yukon Gold varieties give the best consistency for mashed potatoes. For deruny, it is important to squeeze the juice through cheesecloth so that the dough is not watery.
Onions and garlic in Canada are less pungent than in Ukraine. When cooking, it is recommended to use 20-30% more to achieve the desired intensity of flavor. Dill and parsley are available fresh throughout the year, although they are cheaper in the summer.
Classic recipes with a Canadian twist
Borscht: from classic to Alberta beet soup
Traditional Ukrainian borscht requires beets, cabbage, potatoes, carrots, onions, tomato paste, and pork on the bone. In Edmonton, pork bones for broth can be ordered from Acme Meat Market, where local producers offer bones at a reasonable price.
To make borscht for 8 servings in Canada, it is recommended to start by preparing the meat. Take 400-500 grams of pork ribs or neck, place them in a large pot with cold water (about 2 liters) and bring to a boil over medium heat. Foam will appear on the surface — be sure to remove this foam with a slotted spoon, as it contains proteins and will make the borscht cloudy. When there is no more foam, add a few bay leaves, parsley roots (or dried) and let the meat simmer on low heat for an hour to 1.5 hours. The meat should become tender and easily separate from the bones.
While the meat is cooking, prepare the vegetables. Take 2-3 medium beets, peel them, and grate them. Grate the beets into a separate bowl and immediately add a tablespoon of apple cider vinegar or fresh lemon juice — this step is critical as it prevents the beets from oxidizing (turning brown) and helps preserve their bright red color. Add two tablespoons of tomato paste to the beets and stir.
In a skillet with hot oil, sauté the chopped onion and grated carrot for 3-5 minutes, until they soften. Add the prepared mixture of beets, tomato paste, and vinegar to these vegetables, stir, and fry together for another 5 minutes over medium heat. This is called “zazharka” and is the basis of borscht's flavor.
When the meat is ready, remove it from the broth and place it separately on a cutting board. Fill the hot broth with chopped potatoes (cubed or sliced) and shredded cabbage. Cook the potatoes and cabbage for 15-20 minutes until they soften. Then add the prepared zažarka, return the pieces of meat to the broth, and bring the borscht to a boil. Cook for another 10-15 minutes over low heat.
For the final dressing, crush 2-3 cloves of garlic in a mortar together with a piece of bacon (about 2x2 centimeters in size) and finely chopped parsley. Add this seasoning to the hot borscht, stir, cover, and let the borscht steep for 15-20 minutes. This will allow the flavors to blend and form a harmonious bouquet.
Serve borscht with a large spoonful of thick sour cream and finely chopped fresh parsley or nettles. In Canada, borscht is often served with stale bread, which is used to scoop the sour cream from the bottom of the bowl. When first adapting to Canadian cuisine, many Ukrainians admit that borscht tastes even better on the second day, after sitting in the refrigerator overnight, as the flavors have had time to blend together.
Potato and cheese dumplings: a symbol of Ukrainian identity
Potato and cheese dumplings are one of the most popular dishes among Canadian Ukrainians. The problem lies in the very definition of the word “cheese” — in Ukraine, it refers to cottage cheese or homemade cheese, while in Canada, it is mainly hard cheese such as cheddar. However, the first Ukrainian settlers used cheddar, so it is considered a Canadian Ukrainian tradition.
For the dough for varenyky (24-28 pieces), you will need 200 grams of flour (preferably bread flour, but all-purpose flour will also work), 120 milliliters of hot water, half a stick of butter, and a pinch of salt. Mix the flour and salt in a large bowl. The water should be hot, but not boiling — about 80-90 degrees Celsius. When the water boils, remove it from the heat and add the butter. Gradually add the hot water and butter to the flour, stirring with a fork. The dough will be hot to the touch, so start stirring carefully. As soon as possible, transfer the dough to a floured board and knead for 5-7 minutes until it becomes smooth and elastic.
Wrap the finished dough in plastic wrap or cover with a towel and let it rest for 30-60 minutes at room temperature. During this time, start preparing the filling. Peel 5-6 medium Yukon Gold potatoes, cut them into small cubes, and boil them in salted water until fully cooked (about 12-15 minutes). The potatoes should be soft enough to fall apart with a fork. Drain the water, mash the potatoes, and add a small piece of butter (about 20 grams).
Finely chop 150-200 grams of cheddar cheese and add it to the hot potatoes. It is best to grate the cheddar — it will melt more evenly. Add salt and black pepper to taste and mix. The mixture should have the consistency of a spread, ready to be spread.
When the dough is ready, remove it from the bowl and roll it out on a floured surface to a thickness of about 2-3 millimeters. Using a cup or small glass (about 7-8 centimeters in diameter), cut circles out of the dough. Place about one tablespoon of filling on each circle, slightly away from the edge. Moisten the edges with water using your finger or a brush, then fold the circle in half to form a crescent and pinch the edges tightly.
Place the dumplings on a floured board, making sure they do not touch each other, otherwise they will stick together. You can prepare the dumplings a few hours before serving by placing them on a tray lined with parchment paper in the refrigerator.
To cook the dumplings, take a large pot, fill it 2/3 full with cold water, and add salt. The water should be boiling vigorously before adding the dumplings. Add 8-10 dumplings at a time so that they do not stick to each other. They will sink to the bottom of the pot and then float to the surface. When the dumplings float, cook them for another 1-2 minutes, then remove them with a slotted spoon into a large bowl.
While the dumplings are cooking, prepare the onion sauce. In a skillet with hot oil, sauté finely chopped onions (1-2 onions) over medium heat for 12-15 minutes, until golden and crispy-soft. This takes longer than the usual onion preparation, but this is the result you need for dumplings.
Immediately mix the cooked dumplings that you remove from the pan with a small amount of oil (2-3 tablespoons) to prevent them from sticking. Then add most of the golden onions. Spread the remaining onions on top. Serve the hot dumplings with a large spoonful of sour cream (or sour cream mixed with heavy cream) and finely chopped fresh parsley.
Cabbage rolls: an adapted version of a classic
Cabbage rolls with meat and rice filling are a dish that brings a sense of tradition to Ukrainian family gatherings. To make 8-10 servings of cabbage rolls in an adapted version, regular white rice is often used instead of buckwheat.
Start by preparing the cabbage. Take one large head of green cabbage, cut out the stalk, and place the whole head in a large pot of hot (but not boiling) water. The cabbage should lie on its side. After a few minutes, the leaves will soften and come apart easily. Carefully remove the leaves and place them on a board to cool. If the leaves are very large, you can cut off the thickest part of the stem to make them easier to roll.
Prepare the meat and rice filling. In a frying pan with oil, fry the chopped onion (1 medium) and 500 grams of minced meat (a mixture of pork and beef) for 8-10 minutes, until the meat is completely cooked. Add 150 grams of cooked white rice (cook the rice separately until half done), salt, black pepper, and finely chopped parsley. Stir and cool.
Take the cabbage leaves one at a time. Place about two to three tablespoons of the meat and rice mixture in the center of each leaf. Fold the bottom edge of the leaf over the filling, then fold the left and right sides and twist tightly to form an envelope or packet. Place the cabbage rolls in a saucepan from the bottom to the middle, lining them with cabbage leaves.
Prepare the sauce. In a frying pan with oil, fry finely chopped onion (1 onion), add 2-3 tablespoons of tomato paste or a few chopped canned tomatoes, fill with water or light broth, add salt and sugar (a little sugar softens the acidity of the tomatoes). Pour this sauce over the stuffed cabbage rolls.
Cover the pot with a lid and bake in the oven at 160 degrees Celsius for 40-50 minutes. The stuffed cabbage rolls are ready when the cabbage is soft and the sauce is thick and boiling.
Serve the stuffed cabbage rolls hot with a large spoonful of sour cream on each serving and fresh parsley. This is a hearty dish that reminds you of home.
Derun: crispy gold for breakfast
Derun are simple potato pancakes that were widely prepared in Ukraine, especially for breakfast. In Canada, it's a great way to use up leftover potatoes.
Take 4-5 large Yukon Gold potatoes, peel them, and grate them. Add 1 finely chopped onion to half of the grated potatoes. It is important not to wait — grated potatoes oxidize and darken very quickly. If you are not ready to continue, add lemon juice to prevent oxidation.
Place the grated potatoes and onions in a sieve lined with cheesecloth and squeeze out as much moisture as possible. This is critically important — if you leave too much moisture, the derun will be wet and fall apart during frying. So squeeze out as much as possible.
Add 1 egg, 3 tablespoons of flour, salt, and black pepper to the squeezed potatoes. Mix. The mixture should hold its shape but remain moist enough to form pancakes.
Heat a generous amount of vegetable oil or goose fat in a large skillet over medium-high heat. The oil should be hot, but not smoking. Take a large spoonful of the mixture, place it in the pan, and flatten it slightly with a fork. Fry for 3-4 minutes on one side until a golden crust forms, then flip and fry for another 3-4 minutes on the other side.
Place the finished deruny on a paper towel to absorb excess oil. Serve hot with a large spoonful of cold sour cream and finely chopped fresh parsley. Deruny are especially delicious with fish, eggs, or as a separate dish.
Pampushky: garlic and herb buns for soup
Pampushky are soft yeast buns with garlic and herbs, traditionally served with borscht when you want a little more satisfaction from your meal. Although they are made with yeast, the process is simple if you follow the steps.
For the dough for 12-16 buns, you will need 225 milliliters of warm water, 7-10 grams of active dry yeast, 1 teaspoon of sugar, 390 grams of flour (preferably bread flour), 1.5 teaspoons of salt, and 1 tablespoon of vegetable oil. In a cup, mix warm water (temperature about 40-43 degrees Celsius), yeast, and sugar. Let the mixture stand for 5-10 minutes before the yeast activates — the mixture should become foamy.
Add the flour and salt to a large bowl, pour in the yeast mixture and oil, and start mixing. The dough will be wet and sticky. Knead for 8-10 minutes until a smooth, elastic mass is formed. If the dough is too wet, add 1 tablespoon of flour at a time, but no more — the dough should remain soft.
Place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm place for 1.5-2 hours, until it doubles in volume. When the dough has risen, divide it into 12-16 equal pieces. Roll each piece into a ball, place them on a greased baking sheet with a little space between them, and cover with a towel for another 20-30 minutes for the second rise.
Preheat the oven to 220 degrees Celsius. Brush the buns with egg mixed with 1 tablespoon of water and bake for 20-25 minutes until golden brown.
While the buns are baking, prepare the garlic and herb butter. Finely chop 4-5 cloves of garlic, 3 tablespoons of fresh parsley, and finely chopped nettles (if you can find them). Mix with 3-4 tablespoons of softened butter, salt, and black pepper.
When the rolls come out of the oven, while they are still hot, brush them with garlic and herb butter on both sides. Serve warm, preferably just before serving borscht.
Kulish: a Cossack dish from the fields
Kulish is an ancient Cossack dish that was prepared in the fields during elections or during campaigns. In Canada, this dish is less commonly prepared, but it is wonderful on cold days and definitely worth trying. Unlike most Ukrainian dishes, kulish is made from millet, a grain that is difficult to find in regular supermarkets.
Take 200 grams of millet (specialty stores often have it in the grain section), 300-400 grams of fresh pork, 4 medium potatoes, 2 onions, 2 carrots, and 150 grams of lard or bacon. First, prepare the millet: rinse it several times in cold water, rubbing it between your palms — this will remove the bitterness.
In a large saucepan, fry the bacon cut into pieces until the fat melts. Add the chopped onion and meat, cut into small cubes, and fry until the meat is browned. Add the grated carrots and fry for a few more minutes.
Pour 1.5 liters of water or light broth into the pot, add bay leaves, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes until the meat is tender. Add the chopped potatoes and cook for another 15 minutes.
Add the rinsed millet, stir and cook over low heat for 20-30 minutes until the millet is cooked and the mixture becomes a thick porridge. If the porridge becomes too thick, add hot water. Kulish should have a consistency between soup and porridge — thick but still liquid.
Season the kulish with garlic crushed in a mortar, salt, and parsley. Cover the pot and let the kulish “rest” for 10 minutes before serving. Serve hot in deep bowls with finely chopped fresh parsley.
Mushroom soup: from simple to sophisticated
Mushroom soup is a favorite dish of many Ukrainians, especially when comfort food is needed. In Canada, this soup is made with readily available white mushrooms, although the best flavor is achieved when using dried mushrooms.
For 6-8 servings, you will need 300 grams of fresh mushrooms (white button mushrooms or cremini mushrooms), 4 medium potatoes, 2 carrots, 1 large onion, 1.5 liters of vegetable or chicken broth, 200 milliliters of heavy cream, 3 tablespoons of vegetable oil, 2-3 bay leaves, salt, and black pepper.
In a frying pan with hot oil, fry the peeled and chopped onion and grated carrots for 5 minutes until softened. Slice the mushrooms and add them to the pan, fry for another 8-10 minutes until the mushrooms release their water and it evaporates. When the mushrooms turn golden, add the chopped potatoes and stir.
Pour hot broth over the vegetables, add bay leaves, salt, and pepper. Bring to a boil, then reduce the heat and cook for 15-20 minutes until the potatoes are tender.
Add heavy cream, stir, and bring to a boil. Using an immersion blender (or by transferring the soup to a blender), blend the soup to a semi-thick consistency—some pieces of mushrooms and potatoes should remain visible.
Serve the hot mushroom soup with finely chopped fresh parsley and dill and a slice of stale bread.
Practical tips for saving time and money
Buying in bulk and freezing
Many new Ukrainian immigrants resort to buying varenyky, holubtsi, and other dishes at specialty stores such as Multicook Edmonton or DONYA Ukraine's Kitchen, and then freezing them for later use. This not only saves time, but also allows you to always have your favorite foods on hand. Vareniki and stuffed cabbage rolls can be stored in the freezer for up to 3 months.
Buying meat and vegetables in season
Prices for vegetables (especially root vegetables and cabbage) in Canada are lower in the fall and winter when they are harvested from local farms. It is recommended to buy large quantities of borscht during this period and prepare borscht for freezing. At local farmers' markets (Strathcona County Farmer's Market, 124 Street Farmer's Market, and others), you can often get a discount if you buy large bags.
Communicating with local Ukrainians
There is an active Ukrainian community in Edmonton that often exchanges advice and recipes. Facebook groups such as Ukrainians in Edmonton or local groups in small neighborhoods can provide recommendations on the best stores, current prices, and new products. This is also an opportunity to learn about traditions and adapted recipes developed by previous waves of immigrants.
Conclusion: A taste of home in a new country
Cooking Ukrainian dishes in Canada is not just a physical act of preparing food, but also a psychological process of adaptation, preserving cultural identity, and building a bridge between the past and the present. Although the ingredients available in Edmonton may differ from those used in Ukraine, adapting dishes does not mean losing their identity—it means evolving recipes along with the new country you have chosen as your home.
Borscht made with Canadian potatoes and beets, varenyky made with local butter and cheddar, and stuffed cabbage rolls made with Alberta cabbage are all authentic Ukrainian dishes, only adapted to the realities of Alberta. The first Ukrainian settlers who arrived in Edmonton more than a hundred years ago did the same thing — they took what was available and cooked it their own way. Today, we continue this tradition, adding our own dose of creativity and adaptation.
The taste of home is not found in exact copies of recipes, but in the love and care you put into the cooking process. When you cook borscht for your family in a new country, you are not just making soup — you are passing on traditions, memories, and a connection to where you come from. And that is what matters most.