Olga Harlan cooks Shpundra and Huslyanka

Olga Harlan

Olga Harlan

In the fourth episode of Hell’s Kitchen with Yevhen Klopotenko, Ukrainian sabre fencer and Olympic champion Olga Harlan visited the kitchen. Together with Yevhen, they cooked two incredible Ukrainian dishes. 

Taste Ukrainian, watch Ukrainian, explore Ukraine by taste, be inspired by the power of ancient Ukrainian cuisine, Ukrainian products and spices! Every Saturday, the host, Ukrainian chef, restaurateur, borscht ambassador and national cuisine researcher Yevhen Klopotenko, will be joined by a celebrity guest. In a frank conversation about life, professional and personal events, they will cook unique Ukrainian dishes together, discovering for themselves and the audience the world of Ukrainian gastronomy that is so rich in flavors.

As in the past, Yevhen Klopotenko will help to Ukrainize his guests’ favorite dishes and give new life to the products of our ancestors! Thus, the Ukrainian fencer brought the French dish cassoulet to the project’s kitchen! Yevhen Klopotenko offered to cook an authentic Ukrainian dish called Shpundra.



  • Pork ribs – 0.5 kg.
  • Onion – 1 pc.
  • Beets – 5 pcs.
  • Sour cream – 100 grams.
  • Sweet mustard – 20 grams.
  • Horseradish – 20 grams.
  • Milk – 100 grams.
  • Butter – 50 grams.
  • Salt, black pepper.

Method of cooking:

To prepare authentic Ukrainian shpundra, you need to take 0.5 kg of pork ribs (preferably without a lot of fat), one onion, cut it into large pieces, put it all in the oven at 180 degrees for 30-40 minutes. The main thing is not to overcook the ribs. Next, take five medium-sized beets, bake them in the oven for 1.5 hours, before wrapping each beet individually in foil. Give the beets time to cool, remove the skin, and cut them into medium dice. Take out the ribs and let them cool down. Take one onion, cut it into a small cube, heat a frying pan, fry the onion, add beets and ribs. To make a good sauce, take 100 grams of sour cream, 20 grams of sweet mustard, 20 grams of horseradish, mix and add to the pan. Take 100 ml of milk and add it to the pan for a beautiful color, leave it for a while to allow the excess milk to evaporate. Take 50 grams of butter and fry beets and onions in it. Add salt and black pepper. Enjoy!

The second authentic Ukrainian dish Yevhen Klopotenko offered to cook was Huslyanka , a Carpathian yogurt that is very healthy and tasty. Together with him, Olga Harlan prepared another dish, bater chiken.   



  • Milk – 1 liter.
  • Sour cream – 100 grams.
  • Chicken drumsticks – 7 pcs.
  • Purple onion – 2 pcs.
  • Tomatoes – 2 pcs.
  • Butter – 50 grams.
  • Salt.
  • Oil.

Method of cooking:

We need to take one liter of milk and heat it to 100 degrees. When the milk has boiled, we take a thermo-probe and check the temperature of the milk, which should be 40 degrees. When the milk has cooled, add 100 grams of homemade sour cream, then add one egg white. Stir everything well and leave it in a warm place for 12 hours. After that, we send our guselka to the refrigerator to stop the fermentation process. To make bater chiken, you need to take 7-8 chicken drumsticks and bake them in the oven. Before that, season with salt, oil and smoked paprika. Put in the oven for 40 minutes at 180 degrees. To prepare the sauce, take two purple onions, cut them into half rings, take two medium tomatoes and cut them into half rings as well. Combine the tomatoes and onions in a frying pan with oil and fry everything well. We take the fried tomatoes and onions, blend them in a blender, grind them on a sieve so that the tomato skins remain on the sieve and the structure is nice and uniform. Add 50 grams of butter and 200 grams of ready-made goulash to the grated mixture in a frying pan, remove from the heat, and stir well. Put the drumsticks out, pour the sauce over them, make a presentation and enjoy!

Photo: press service of STB

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