А MODERN APPROACH TO ANCIENT TECHNOLOGIES OF PREPARING SHPUNDRA

Abstract

In the context of russia’s armed aggression against Ukraine, it is extremely important to recreate national cuisine to affirm national identity and eliminate the inferiority complex of Ukrainians. Analysis and understanding of the features of Ukrainian ethnocultural food traditions shows that Ukrainian cuisine largely meets modern requirements for healthy, natural nutrition and eco-culture norms. This article examines the problem of reviving ancient recipes and technologies of authentic Ukrainian dishes, introducing them into the practice of restaurant establishments. The historical and geographical aspects of the origin of one of the most Ukrainian dishes – shpundra – are highlighted. The ancient technologies for preparing shpundra are scientifically substantiated and adapted to the requirements of modern restaurant technologies by improving the recipe and using innovative culinary techniques. The features of the technological process of preparing traditional shpundra are analyzed, with emphasis on the main ingredients of the dish and methods of their processing. A comparison of recipes based on the old-fashioned spundra, which was researched and popularized by Yevhen Klopotenko, and the one proposed by the brand chef of the restaurants “Lolla Gastro Place” and “Drive Club” (Vinnytsia) Vitaliy Sapotnitskyi was carried out.The composition and properties of the main and non-traditional raw materials – celery, parsnip, leek, nutmeg – were characterized, which enrich the nutritional composition of spundra with biologically active substances, vitamins, essential oils, phytoncides, giving the dish functional properties and activating digestion. The operations and technological methods of preparing improved spundra were detailed. The nutritional value of the traditional and brand-chef dishes was determined, their organoleptic indicators were evaluated and analyzed. Conclusions were drawn on the feasibility of including improved spundra in the menu of restaurant establishments.