Summer 2019

W e h a ve o n l y fre s h a n d s a vo ry n e w s!

Summer 2019 | № 173 More news and photos at www.tarasbulba.ru

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The Best Source of Strength Is Meat!

HIT OF THE SEASON:

Healthy and Proper Nutrition in Summer

ART FOR MILLIONS:

The Great painter Kazimir Malevich

THE GLOBE IN YOUR POCKET: Top 5 Incredible Places in the World WI-FI IN ALL RESTAURANTS

24/7 FOOD DELIVERY AND HOTLINE:

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2 | CULINARY

MEAT IS THE BEST SOURCE OF ENERGY, AND FIRE IS ITS BEST SEASONING Meat occupies a central place on our table all year round, and is especially popular in the summer, during barbeque season, and on nature getaways. It is very difficult to resist a smoky barbeque or a juicy steak. Meat is hearty, contains a number of vitamins and minerals, and has a lot of protein. In order to make the most of it, it is worth considering which meat to choose, how to prepare it, and with what to consume it.

Russian and Ukrainian cuisines have many dishes of beef, pork, lamb, poultry, and rabbits.

And each of these kinds of meat is tasty and healthy in its own way, so one’s diet should not be limited to any one kind. However, nutritionists recommend to choose the meat of young animals raised in favorable conditions on natural forage.

Beef is consumed by practically all peoples of the world. It contains amino acids, protein, and trace elements: magnesium, zinc, calcium, potassium, iron, phosphorus, which strengthen bones and muscles. And vitamins: A (good for vision), PP (part of enzymes), C (strengthens the walls of blood vessels), B6 and B12 (helps the intake of iron). The most protein is found in beef cuts from which it is customary to cook steaks.

Contrary to the stereotype that pork is a hard to digest, scientists have recently proved that it is in fact one of the leaders among types of meat for its digestibility. In addition, pork is rich in B vitamins. It also contains arachidonic acid and selenium, which protect against depression and participate in cell renewal. Pork is beneficial for lactating women, since its protein stimulates the production of breast milk.

Lamb is found less often on our tables, but you should not lose sight of it. After all, the mineral substances and vitamins in it is almost the same as in beef and pork. But it has 30% more iron content than

pork. Lamb also has a lot of fluoride, which protects teeth from cavities. The meat of lamb is lean, and good for children and the elderly. Lamb broth is good for those with gastritis. Lamb stimulates the work of the pancreas, so it serves to prevent diabetes.

Poultry is especially popular in our country. It is easy to prepare, and it is easily digested by the body. Chicken breast is lean and good for those who are dieting. Chicken is rich in linoleic acid, which stimulates immunity, so its broth is considered therapeutic. This meat contains glutamine. a stimulant of the central nervous system, and the vitamin niacin which is good for nerve cells. This vitamin supports the activity of the heart, regulates the content of cholesterol in the blood and is helps develop gastric acid. Chicken is recommended for patients with gout, polyarthritis, diabetes, or peptic ulcer.

Duck is cooked mainly on holidays and special occasions, but they are loved no less than

chicken. Duck meat is high in omega-3 fatty acids which are good for the brain and heart as well as for healthy skin. In addition, this product is rich in vitamin D, which helps to absorb calcium, improves immunity, and strengthens muscles and bones. Duck meat has vitamins B, E and trace elements: selenium, phosphorus, zinc, potassium, calcium.

We don’t often include rabbit in our diet, which is a pity. After all, rabbit is a lean meat and a champion in protein content: as much as 21% more than chicken meat. It contains little cholesterol but is rich in omega-3 fatty acids. And it has more vitamins and minerals than other types of meat. Rabbit has vitamins B6, B12, PP, a lot of iron, phosphorus and cobalt, as well as manganese, fluorine and potassium. A huge plus of this meat is hypoallergenicity. Therefore, it is recommended even to young children.

As we can see, each kind of meat is good in its own way. Preparing meat properly will preserve its nutrients and make it easy to digest. Meat should not be

CULINARY | 3

fried, but rather boiled, roasted, or grilled. In the latter case it is possible, so to speak, to combine the pleasure of grilling together with the healthy benefits.

After all, summer is time for picnics. The process of cooking meat on the grill is exciting, and creates a fun atmosphere. Meat cooked in this way is no less tasty than that of fried meat, yet it contains much less fat and carcinogens. Frying oil is not necessary because the fat from the meat will suffice. In the hands of a skilful cook, it will not burn, and hence, there will be no harmful coarse crust on it.

In order to maximize the benefits of meat and to ensure it digests well, it is best in combination with vegetables, but not with potatoes. Some of the best choices are cabbage, cucumbers, radish, onions and green onions, bell peppers, green peas, spinach, eggplant, as well as dill, parsley, celery.

Nutritionists do not recommend to eat meat with tomatoes and strong liquor because these products destroy the enzymes necessary for its digestion.

It is important to cook and serve meat properly. But first of all, you need to properly marinate it. To save time and effort and be sure of a tasty meal, you can buy already marinated natural meat for kebabs in Korchma Taras Bulba restaurants.

And if a trip to nature does not work out, you can always order ready-made kebab from pork, beef, chicken or mutton on the stomach. And also other meat dishes.

Lovers of pork will appreciate pork loin with a spinach or creammushroom sauce, as well as our special Korchma-style pork, which is baked with onions and a creamy sauce.

Other great options include Poltava-style beef baked with oyster mushrooms and mayonnaise under a cheesy crust; beef fried in eggs with fragrant herbs; beef stroganoff with onions and oyster mushrooms in a creamy sauce; and hot Bograch soup with beef, potatoes, vegetables, and red wine.

Homemade duck with apples and buckwheat will remind you of traditional family dining.

More lean types of meat - rabbit and chicken - are also available at our restaurants. Stewed in cream sauce, rabbit is served with wild rice.

Chicken steak with thyme is served in harmony with skewered vegetables and a sour cream sauce.

Gentle slices of chicken with broccoli, cauliflower and carrot (in a creamy sauce) is a light and nutritious version of a hot dish. Those who love spicy food can try the fried chicken with garlic sauce.

In addition, Korchma Taras Bulba has a large assortment of cutlets and sausages of different kinds of meat.

Both children and adults need to include a variety of meat dishes in their diet. They are hearty and help maintain strength and health. And finally, meat is very tasty!

Text by Olgs SINYUGINA

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4 | CULINARY

LET’S MAKE THE MOST OUT OF SUMMER Summer is a time of rest, travel, new experiences, and bright colors: in nature, in clothes and, of course, in food. We are waiting for the summer to get the best from life.

Among the most popular dishes of the season are summer soups: okroshka, borscht, as well as green borscht with sorrel, nettle, etc. They are on par with vegetable salads and side dishes, light snacks, mushrooms and fruits.

And to quench the thirst and replenish the supply of vitamins, there are juices, compotes, kvas, and beer.

In the summer, as never before, food delights us with its bright colors, taste and aroma, and at the same time with its health benefits.

For hot days, the perfect dish is a salad. It combines the most healthy and delicious ingredients: vegetables, herbs, spices and seasonings, cheese, meat, fragrant dressings, etc.

We recommend to at Korchma to start your meal with fresh vegetables salads. A favorite is Korchma’s Horod Salad, which is made of fresh cucumbers, tomatoes, radishes, red onions, cilantro, dill, basil, and comes with your choice of dressing: vinaigrette (olive oil, sugar, balsamic vinegar, soy sauce), lemon (lemon juice, mustard, vegetable oil, sugar, salt) or fragrant oil. Also, Horod Salad can come with our own cheeses: Cossack (feta), Circassian) or brynza.

To help you replenish your supply of vitamins, you can try our Spring Salad from fresh cucumbers, radishes, eggs, and green onions, with sour cream, home-made mayonnaise, or vegetable oil.

Lovers of warm salads will like Zakarpattia, which has fried eggplant, zucchini, bell pepper, onion, and carrots with garlic oil, green dill, cilantro, and green onions. The vegetables in this dish are complemented with slices of boiled beef tongue with soy sauce.

In the best traditions of Mediterranean cuisine, we offer Kerch Salad. It harmoniously combines arugula with shrimp, tomatoes, cherry, and parmesan.

The dish is served with olive oil and balsamic caviar.

A leafy salad of summer squash and tomatoes looks like a small cake and can appeal even to those who do not really like vegetables, including children.

Fans of vegetable snacks cooked in the traditions of the Caucasian cuisine will appreciate the eggplant rolls, which consist of baked eggplant, cottage cheese, and walnuts, with home-made mayonnaise.

We also have a unique dish where baked eggplants are combined with feta cheese, together with tomato, garlic, cilantro, dill, parsley, soy sauce, and lemon juice.

When you have whetted your appetite with salad and appetizers, you can try the first dish. The hit of the season is okroshka, which perfectly refreshes and fills you up on a hot day. So many different recipes of this soup exist: with beef, chicken, sausage, suluguni, using kefir, whey, chicken broth or homemade kvas.

Okroshko Kyiv-style is cooked with ham, radishes, potatoes, cucumbers, eggs, dill, and green onions.

It is served on a board with baked potatoes, sour cream, and homemade kvas in a frozen bottle.

CULINARY | 5 A light sorrel borscht is also popular in the summer season. Young leaves of sorrel are rich in vitamins, micro-and macro elements, and so dishes from it improve digestion and strengthen immunity. The sorrel borscht from "Taras," cooked by our chefs using a homemade chicken broth is not only delicious but also very good for you. It is served with chicken, egg, and sour cream.

A perfect second course in the summer is vegetable side dishes: fried summer squash with tomatoes and greens, roasted cauliflower. They remind us of vegetables cooked outside on a grill: bell pepper, tomatoes, summer squash, and eggplant.

Korchma invites fans of mushrooms for the season of chanterelles (the peak of which is due in August). These bright, sunny mushrooms are one of a kind in taste. A variety of dishes are prepared with them: appetizers, marinated mushrooms, soups, entrees, pies, etc. Moreover, chanterelles have not only a pleasant aroma and nutty taste, but also have many health benefits (for the nervous system, liver and immunity). During chanterelle season in Korchma you can try various dishes cooked with these fragrant gifts of the forest.

And your meal will can be topped off with seasonal fruits and berries. The first to appear are strawberries, which last until the end of May, early June. They are rich in vitamins, antioxidants and phenols, as well as manganese and potassium. These substances help to protect from diseases of the heart and blood vessels, and from various inflammations and diseases of the joints.

In the second half of the summer begins the season of watermelons and melons. Watermelon is good for the skin, nervous system, digestion and kidneys.

And it can even be eaten by diabetics, because it is not have sugar that is hard to digest.

The fragrant melon is just as tasty and healthy as the watermelon. It is good if you have heart disease and anemia, and it increases the effectiveness of antibiotics and reduces their toxicity.

Melon is good by itself and in a variety of dishes -- not only do desserts, but also snacks and salads.

Korchma also offers natural refreshments to quench the thirst. Especially good to drink in the heat is freshly squeezed juice, berry juice, compote, or kvas.

As for freshly squeezed juices, we use apple, carrot, grapefruit, or orange. Our homemade drinks include uzvar (juice cooked from dried fruit), mors (blueberry, raspberry, cranberry, cherry, sea buckthorn juice), and kvas (home-style, honeylemon).

Korchma offers its guests a light beer Taras Bulba, as well as various draft and bottled beer: light, dark, unfiltered, and non-alcoholic. Quality beer from natural ingredients consumed in moderate quantities (no more than 0.5 liters per day) can be not only tasty, but also beneficial. It contains valuable microelements and vitamins, calms the nerves, and prevents the formation of blood clots.

Summer flies fast, and you want to have time not only to be take in fresh forest air, swim in the river or sea, and sunbathe, but also enjoy seasonal food and drinks, stock up on vitamins, and strengthen your health. Dishes from Korchma will help you get the most from summer!

Text by Olgs SINYUGINA

Novokuznetskaya metro station, 14 Pyatnitskaya St., (495) 953 7153 +7(495)951-37-60, +7(915)222-15-18 Borovitskaya metro station, 8 Mokhovaya St., +7(903)796-51-41, +7(985)644-85-44 Smolenskaya metro station, 12/19 Smolenskiy Avenue. St., 24-hour, +7(499)246-69-02 Tsvetnoy Boulevard metro station, 13/14 K2 Sadovaya-Samotechnaya St., +7(495)694-00-56 Baumanskaya metro station, 23/41 Bakuninskaya St., +7(495)956-55-80 Airport metro station, 64 Leningradskiy Prospekt St., +7(499)151-90-11 Novye Cheryomushki metro station, Nametkina St., 13Đ“, +7(495)718-35-22 Leninskiy Prospekt metro station, 37 Leninskiy Prospect St., +7(495)954-64-66 Aviamotornaya metro station, 6 Krasnokazarmennaya St., +7(499)763-57-42 The town of Odintsovo 122 Mozhayskoye Shosse, +7(495)228-17-61

Quality beer from natural ingredients consumed in moderate quantities (no more than 0.5 liters per day) can be not only tasty, but also beneficial. It contains valuable microelements and vitamins, calms the nerves, and prevents the formation of blood clots.

6 | HISTORY

June

June 1 – Children's Day June 6 – Birthday of A. Pushkin June 12 – Day of Russia June 16 – Medical Worker's Day June 21 – Birthday of Korchma at 23/41 Bakuninskaya June 24 to July 11 – St. Peter's Fast June 25 – Day of the Unity of Slavs June 27 – Youth Day of Russia

July

July 3 – Day of Traffic Police July 7 – Ivana Kupala July 8 – Day of Russian Family, Love and Faithfulness, Day of Peter and Fevronia July 12 – The Day of the Holy Apostles Peter and Paul July 16 – Metallurgist Day July 21 – Day of the Kazan Icon of the Mother of God July 24 – Birthday of Korchma at 13H Nametkina July 26 – Day of a parachutist in Russia

August

August 2 – Air Force Day August 8 – Climber's Day August 14 – Honey Savior, beginning of the Assumption fast August 15 – Archaeologist's Day August 18 – Birthday of Korchma at 37 Leninsky Prospekt Aug. 19 – Apple Spas, Transfiguration of the Lord August 26 – Miner's Day August 29 – Walnut Spas

July 7 – Ivana Kupala

THE KORCHMA’S CORPORATE HOLIDAYS Celebrate with us every month 1st of the month – Gogol's Day 3rd of the month – Day of Poetry 8th of the month – Women's Day 9th of the month – Victory Day 10th of the month – Borscht Day 12th of the month – Photo day 14th of the month – Dumpling Day 17th of the month – Postcard Day 20th of the month – Chess Day 21st of the month – Pancakes Day 22nd of the month – Water Day 23rd of the month – Men's day 25th of the month – Cake Day 29th of the month – Salo Day Father's Day (1st Sun. of the month) Friends Day (2nd Tue of the month) Cossack Day (every 3rd Wedn.)

Mother's Day (every 4th ed.)

Charity Day (Last Sun. of the month) President’s Day (Last Mon. of the month)

KAZIMIR MALEVICH: THE PAINTER WHOSE PAINTINGS ARE AMONG THE MOST EXPENSIVE IN THE WORLD There are only two paintings in the world that can be easily recognized even by people who are far from art. This is the Mona Lisa by Leonardo da Vinci and the Black Square by Kazimir Malevich. It was thanks to his last work that Malevich entered the history of world art. However, few people know that despite its popularity, it was not this piece but rather another one that received the highest bids at auctions. Last year Suprematist Composition managed to sell at a record of $85.5 million. Now the artwork of the legendary Kyivan occupies the 55th place in the rating of the most expensive paintings of all times! So in this summer issue of the newspaper, we want to talk about the mysterious artist whose paintings are known to millions, but understood by only a few.

Kazimir Severinovich Malevich was born near Kyiv in 1879. He was the eldest of fourteen children in a family of Polish Catholics. In childhood, the boy did not know much about drawing. But this changed after a visit with his father to Kyiv where he saw a portrait of a girl sitting on a bench and cleaning potatoes. The painting made such an impact on Kazimier that he began to show interest in painting. Having noticed this, his mother gave him a set of paints for his fifteenth birthday. In two years the boy learned to paint.

Kazimir’s first work was an oil painting. He painted a night scene with a river and a moored boat. He called the work Moonlit Night and sold it for five rubles. What happened to the painting and whether it survived until today is unknown. Perhaps someone has it hanging in their home and does not suspect how valuable it may be.

In 1895 the young man enrolls in the Kyiv Art School. He studied there only a year because then his family moves to Kursk. In this city Malevich finds a job as a draftsman in the management of the railway.

Painting becomes an outlet for his creativity. During the day, he would go to work, and in the evening, he would meet with like-minded people.

HISTORY | 7 Then Malevich makes several unsuccessful attempts to enroll in the Moscow School of Painting, and subsequently he goes to live in Bilokam’yane. It was there in 1910 that he takes part in the first exhibition of the artists union “Jack of Diamonds.” Its participants were known for breaking with the traditions of realistic painting and worked in the avant-garde style. This is when our hero makes his first steps in this direction. He confidently begins to assert himself. His works appear at various exhibitions and are discussed by art critics. Many canvases from that time have survived to this day. Now they are exhibited in museums in New York, Amsterdam, London.

The native of Ukraine describes the role of art in a new way. He criticizes traditional artists and says that they are mundanely depicting nature or turning into lovers of zoology or architecture. The Kyivan, on the contrary, calls for the liberation of painting from real life. From now on, the main object of the painting must be the color and the form it fills in.

In 1915 Malevich opens an exhibition of paintings. Instead of the usual portraits or landscapes, the specators saw dozens of works hanging in chaotic order. The paintings depicted randomly scattered colored geometric shapes. With this exhibition, the Ukrainian announced a new art movement - Suprematism, which is characterized by a rejection of figurative painting. Now all the most important concepts can be expressed using combinations of simple figures: square, circle, cross, lines, points.

At the same time Malevich shows his famous Black Square. At the exhibition, he has the painting hung high in the corner of the room near the ceiling, the place where icons are displayed in homes. That is why one of the critics writes: "Undoubtedly, this is the icon that the masters of the Futurists will put in place of Madonna."

Stalin's regime was not enthusiastic about the avant-garde movement, considering it a form of bourgeois art that does not represent social realities.

Despite this, in 1927 the artist was allowed to show his work abroad. At first, he went to Warsaw and then to Berlin. Not surprisingly, all of his 70 works received positive reviews. In the end, the artist tried to use publicity to find

KASLI CASTING: CAST IRON AS ART

Only when the habit of one's consciousness to see in paintings bits of nature, madonnas and shameless nudes... has disappeared, shall we see a pure painting composition.

Kazimir Malevich teaching work in Germany. His search, however, was abruptly stopped when he received an official letter from the USSR ordering him to return.

Malevich did not take his paintings with him, but left them in Berlin under the supervision of architect Hugo Goering. This saved his creativity from destruction, for at home pressure increased. Malevich was arrested twice and held in jail for several months. And starting in 1934 socialist realism became the only accepted art style. Malevich was forbidden to exhibit, his paintings were confiscated, and he did not even receive a pension.

In the last years of his life, the artist lived in poverty. Feeling death approaching, he personally designed himself a somber rectangular tomb in the form of a cross. He asked his friends to bury him with his arms open.

Kazimir Malevich died in May 1935. A large number of people came to say goodbye to the great master.

Text by Stepan HRYTSIUK

This unique Russian craft was born from the creative collaboration of the sculptor, founder, and refiner. It quickly managed to gain popularity not only in Russia, but also abroad, and especially in Europe and Asia.

Today, we are talking about Kasli cast-iron molding and the magnificent Ural craftsmen who, thanks to their wonderful hands, managed to turn gloomy and hard iron blocks into true works of art.

The Kasli craft appeared in the middle of the 18th century, when a wealthy merchant from Tula, Yakov Korobkov, built a metal and cast iron production plant in Kasli. The place was not chosen by chance, but because of its rich deposits of ore and unique sand. Workshops were built for the casting of ordinary black metal, and artistic production was no more than an exciting experiment. But when the owners of the enterprise saw that the metal products were becoming very popular, they began to invite talented artists, sculptors, founders, and refiners to the factory. At first they only produced dishware and irons, but at the same time they gradually refined and improved their creative style.

The first success of the masters was in 1896. At an exhibition in Nizhny Novgorod, the Kasli plant received the highest award - the right to brand their products with the emblem of Russia.

In 1900, Kasli conquered Paris. Their huge cast iron pavilion, which 16 masters spent a year making, became a world sensation. In the lace-like cast-iron walls of the structure, the Urals craftsmen displayed their beautiful sculptures. The exposition was dubbed the "encyclopedia of artistic casting" and it received the highest award – the Great Gold Medal.

At the beginning of the First World War, the production of artistic casting was discontinued and instead the plant began to produce military products. A new heyday began in the 1930s.

Even after so many years, the Kasli craft still exists. As this artwork has become quite exclusive, even just one small sculpture made in the last century is now very valuable.

8 | TRAVELLING

TO SEE AND ... TO STOP: TOURIST ROUTES OF UNEARTHLY BEAUTY Have you waited for summer to go traveling? Do you have time and desire to see the world, but looking for something other than the usual sightseeing tours and time by the sea? Then this article is for you. In this summer newspaper, we selected for you the TOP 5 most incredible places in the world. Believe me -- by visiting at least one of these unbelievable places you will have memories for a lifetime.

PAMUKKALE: TURKEY'S THERMAL SPRINGS Pamukkale is what the thermal springs in Turkey are called. They always make it in the ranking of the most beautiful places on earth, and this is absolutely deserved! Over millennia, the springs shaped the surface of the shimmering snow-white limestone dubbed “cotton castle,” which today attracts millions of visitors each year.

When you look at Pamukkale from afar or on a photo, it seems that you see a “cotton castle” built from a multitude of fluffy cotton boxes. This place is also called "Cleopatra’s pool" - according to legend, the Egyptian queen bathed here to be young and beauty.

The site is situated far from tourist areas, so be ready for a trek from the nearest resort city. As the soft walls of limestone are fragile, people are forbidden to walk on many parts of it. In the areas you can walk on you must take off your shoes. The observance of this rule is carefully monitored.

HALONG BAY IN VIETNAM If you haven’t heard of Halong Bay in Vietnam yet, then it's enough to say that it occupies a place of honor in the list of "Seven New Wonders of Nature.”

The "descending dragon," as it translates to from Vietnamese, includes more than three thousand islands, as well as rocks, caves, and cliffs, making it

one of the most unusual places in the world. Due to its vertical nature, the archipelago is scarcely populated. Most of the islands are tiny; however, the largest have their own inland lakes.

The bay has several sandy beaches, where you can not only sunbathe, but also enjoy beautiful landscapes.

By the way, Halong Bay is a UNESCO World Heritage Site.

TRAVELLING | 9 sky. According to certain sources, the first buildings were erected in the 15th century, but the monks appeared here even earlier, in the 950s. They climbed on stone cliffs with the help of a rope ladder, and food was delivered in a basket tied to the rope.

But how the monks managed to erect buildings at such a height still remains a mystery. It is believed that in order to only lift enough stones onto a cliff for the construction of jut one monastery took twenty years. One way or the other, the monasteries must be seen in person, because it is impossible to describe the sensations experienced by visiting this heavenly place.

Don’t forget that monasteries are functioning, so there are some restrictions. For example, men in shorts above the knees and women in pants and short skirts are not allowed on the territory of the monastery. However, even if you forget proper attire, you can borrow long skirts at the entrance.

Text by Stepan HRYTSIUK

THE GIANT’S CAUSEWAY IN NORTHERN IRELAND Located next to the Atlantic Ocean, the Giant’s Causeway is one of the most amazing natural wonders. It consists of about forty thousand columns with a diameter of 30 to 50 centimeters. Most of them have six sides and are reminiscent of honeycomb bees. The columns are so closely interlocked that it’s as if they were installed by a giant.

Scientists believe that the basalt columns formed as a result of an eruption of a volcano, which occurred more than 50 million years ago. With the rapid cooling of the lava, which was washed by the sea, contraction occurred. In this case, the horizontal contraction fractured and created the hexagonal structure.

The Giant's Causeway is located hundreds of kilometers from the capital of Northern Ireland, Belfast.

In 1986, it was declared a UNESCO World Heritage Site.

ANGKOR WAT IN CAMBODIA Angkor Wat is a huge temple complex of the ancient Khmer people who inhabit the territory of Cambodia. The colossal building is devoted to the god Vishnu, who is revered there, and is one of the largest religious monuments in the world.

Angkor Wat was built in the beginning of the 12th century and was part of the ancient capital

of the Khmer Empire, the city of Angkor. For a long time it was believed that the city spanned an area of two hundred square kilometers, but recent studies suggest that its area could have been much larger three thousand square kilometers! This would make the capital of the Khmer Rouge the largest human settlement before the industrial age.

It's hard to believe that these buildings were built by ordinary people. The stairs and door portals are clearly designed for creatures much taller than us. The stone blocks weighing up to 250 tons have no joints, and they are so tightly fitted that sometimes even the seams between them are impossible to find.

Probably the stones were installed on the site with the help of elephants, but to repeat this today would not be possible. The stones themselves are extremely smooth - almost like polished marble. All surfaces, columns, lintels, and roofs are covered with engravings, which were created with amazing accuracy. And the texts of the writings on the stone look as if they were made by a laser.

Angkor Wat is the national pride of the country and is depicted on the flag of Cambodia.

MONASTERIES OF METEORA IN GREECE www.tarasbulba.ru

ruk_proekta@tarasbulba.ru

In the mountains of Thessaly in the north of Greece is a unique place called Meteora. The Greek "meteor," translated as "elevated," is a very precise name for one of the main attractions of Hellas.

Meteora are Christian monasteries built on giant rocky cliffs and magnificently directed toward the

composition

mineralization 1-2 g/l chemical composition of water Sodium+potassium (Na+ K+) Chlorides (Cl) Sulphates Hydrogen carbonates Calcium Magnesium

mg/l 4.5 3.5 4.6 95 77.2 20.67

10 | TRADITIONS

"THE LAST OF THE MOHICANS": POTTERY ART BY UKRAINE’S HANNA DRAHOLIUK Natural, as if living clay, a potter's wheel, a red-hot oven, and lots of love and patience. It is this which has made it possible for folk artist Hanna Draholiuk to create pottery for almost half a century. This unique and forgotten craft Hanna took up at a young age, and not a day has gone by that she hasn’t dedicated to her favorite activity.

Draholiuk talks about her craft in an exclusive interview with our newspaper.

GETTING TO KNOW THE POTTER’S WHEEL

In her lifetime she has managed to make tens of thousands of pots, plates, pitchers, jugs, pans, teapots, and other kitchenware. They are used not only

by Ukrainians but also by people in other countries.

It is no wonder as food cooked or served in pottery tastes much better than food cooked in ordinary, metallic dishes. Pottery is not only environmentally friendly, but also contains ancient energy. Hanna

I first encountered pottery in 1973, when I was about twenty – a young girl! That was the first time I saw how old masters work. For me, this was some kind of miracle. I kept returning to them, until I realized that this craft had completely captivated my heart and soul. And so I decided I must sit at the potter's wheel. At first it was very scary, because I did not understand how it is possible to make such a refined product from raw clay. But then everything came out better and better. And eventually I too became a master. Now I am grateful to those old people who passed on their skills to me. They have long been in the world, and their craft continues to live...

ON GOOD AND NECESSARY THINGS I still do not know what attracted me to pottery.

I asked this question more than once, but I cannot find the answer to it. I only know is that it is for me. This is the meaning of my life. I sit at the pot-

ter's wheel, sing a song, and follow my soul. And so I understand that every one of my pieces are good for people. There are no impurities or chemicals. And this makes me realize that I can bring something really good and necessary to the world.

FROM SMALL CUPS TO HUGE POTS Not long ago I had a personal exhibition where I presented 190 of my products. This is everything that may be needed in the kitchen: mugs, plates, pots, salad bowls, fruit vases, different kinds of jugs. I never say that I am a great master, but at the same time I know that I can make anything. And all my work has an imporant property: hot food stays hot, and cold stay cold. They act as a thermos.

BOTH BEAUTIFUL AND GOOD The clay from which I create is environmentally friendly. It does not have any bit of lead. Rather it contains calcium and silicon, which are good for the body. So when you prepare food in such dishes, it will be enriched with these substances. We know that calcium is needed not only for small children, but also for adults, because it slows down how fast

TRADITIONS | 11

salts are deposited in the body, and so they do not harm the joints.

I even make special drinks from my clay. I take a crock that has not yet been fired, grind it into a fine powder, and put half a teaspoon in two hundred grams of water. This mixture provides the body with plenty of calcium and silicon. I also make compresses that I place on my knees, face, and chest. As a result, I have no health problems.

TECHNOLOGY: TEMPERATURE AND MILK First I soak clay in a special pit, where it needs to stay for several weeks. Then four or five times I pass it through the press, so that it becomes homogeneous. Only after that I start to work with the mass at the potter's wheel. Later, the formed product is dried for two or three weeks and then sent to the oven.

The first time it is fired at 650 degrees. I burn the oven exclusively with firewood! The second time it is fired at 1,070 degrees. And here is one interesting

fact–after the second firing I submerge it in cow's milk, and then again send it to the oven. The cow’s milk gives my products a very beautiful brown color.

And food in such ceramics smells very good. This adds to the aesthetic of my work.

FROM THE TABLE TO THE FENCE My dishes are extremely durable. They can serve people for several decades. But it is important to know how to take care of them. For example, clay products should only be kept dry, they do not like moisture. That is precisely why in ancient times jugs always hung on fences. They were not put there just because it is beautiful. The housewife washed the dishes and then hung them on the fence under the sun so they would dry well.

ON HISTORICAL JUSTICE My products can be found not only in all regions of Ukraine, but also abroad. They are bought both for private use and for restaurants, because they

beautiful and fashionable. And so one set of dishes will soon go to Lebanon. Others are already being used in France. I believe that pottery art, as well as the demand for it, will be revived and every family will eat at home exclusively from clay dishes. And so historical justice must triumph, because our ancestors were famous as skillful potters. We forgot our traditions and began to use cheap and often lowquality Chinese consumer goods.

Text by Stepan HRYTSIUK Photos by Yuriy HELYTOVYCH

12 | CULINARY

COFFEE: AN AROMATIC DRINK WITH A TASTE FOR LIFE If you have long sought out verified information about coffee and are confused with the results of daily research on its harm and benefits, this is for you. It will give you a universal answer on how much coffee to drink and how it will affect your health, although there is no single rule. Because for different people and in different circumstances, coffee can be both good and bad.

Coffee is a grain of plants of Coffea arabica (Arabica) and Coffea canepthora (Robusta). The active substance caffeine is inherent not only in the genus Coffea, but also in more than 60 species of plants – their caffeine protects them from being eaten by herbivores. People began to use coffee beans when they saw that mountain goats in Ethiopia, after gnawing on coffee, became very lively.

In 2016 coffee was excluded from the list of potentially dangerous carcinogenic compounds, and it was included in the list of substances with antitumor activity. The drink is now recognized as part of a healthy diet.

Studies have shown that coffee has a good effect on such processes in our body: Improves the condition of the blood vessels and thus reduces the risk of atherosclerosis.

Reduces the risk of liver cancer in people who carry the hepatitis C virus by 40 percent.

People who regularly and moderately consume coffee have a 15 percent lower probability of a premature death.

Coffee lovers are less likely to suffer from diabetes, and in diabetics, coffee helps prevent the formation of visceral fat (on the stomach).

Coffee increases pressure and improves cerebral circulation. But sometimes this does harm to health.

A the most familiar coffee effect is the that it increases one’s focus, fights against sleepiness, and improves the mood.

But coffee can be harmful to health.

Caffeine, like medicines and steroid hormones, is neutralized by the liver. The enzymes that do this work differently

in different people. If you have genes of "powerful" cytochromes, then coffee will have almost no effect on you, and you can drink a lot of it. If you have "slow" cytochromes you neutralize caffeine over a long period of time, so it acts longer and stronger, but causes tachycardia, hypertension, heart pain, anxiety, and sleep disturbance.

Coffee activates the sympathetic nervous system, the very one that is responsible for the reaction "beat and run," but in some it is stronger, in others weaker.

Hence the conclusion: if coffee has a strong effect on you, your heart beats fast from it, you are anxious, have a dry mouth, and have insomnia, then do not drink coffee. It is harmful to you. You can drink decaffeinated coffee that has antioxidants but does not contain caffeine.

How to determine how much coffee to drink?

One piece of advice does not exist, even genetic tests cannot take into account all the nuances, and there a lot of them. You have to rely on how you feel when you drink coffee. If it does not have an effect on you, you can drink an equivalent of up to 6 servings of espresso per day. If coffee makes you too excited and hyper, then consume no more than one serving per day.

Official sources state that you can drink up to four servings of coffee a day – the equivalent of 400 mg of caffeine.

Athletes can improve their training if they drink a large strong coffee, chased down by juice.

Pregnant women can drink coffee, but only 1-2 times a day.

During pregnancy caffeine breaks down more slowly,

and this should be taken into account. High doses of caffeine during pregnancy increase the risk of miscarriage or birth of an underweight child. If coffee is too bitter for you and you want to add sugar and milk, then, probably broccoli, too, is too bitter and you don’t enjoy vegetables at all. People who are sensitive to bitter tastes are called supertasters, they have a special bitter-taste-receptor gene.

Avoid energy drinks containing caffeine. The dose is very high, and besides, it has too much sugar and too many additional stimulants.

If you need a boost of energy, drink coffee and nap for 15 minutes. While you sleep, your brain will have fewer adenosine receptors, and it will be easier for the caffeine to block the rest. This trick will help you feel cheerful.

Do not drink coffee, as well as other drinks, that are too hot. This increases the risk of esophageal cancer.

Remember that coffee has many benefits and remains an element of a healthy diet – but consume it moderately and be guided by how your body reacts to it. For coffee can also be harmful..

Text by Maria KRASNA

wild strawberries season

only june-july

ETIQUETTE | 13

RESTAURANT ETIQUETTE: RULES THAT YOU MUST KNOW We visit cafes and restaurants for all kinds of reasons, for a good meal, on a romantic date, or for a business meeting. But even in the most informal reasons, it is very important to not forget the rules and know exactly how to behave in such places. Think you know everything? Let's check.

1. When you enter the restaurant, do not immediately head toward the table you want. Wait until the maître d' or server leads you there.

10. Dissatisfaction, remarks, and complaints should be shared with the maître d' and not the server.

11. Food from shared dishes should be taken with speially designated silverware and not your own spoon or fork.

2. Do not sit at the tables of other visitors without being invited.

3. Do not move the “reserved” sign from the table you like to another.

12. If you want to get rid of gum, first wrap it in a napkin, and then throw it away.

4. If you visit a restaurant alone, you should not use your laptop and periodically laugh out loud. If you dine with company, try to listen to your interlocutors, instead of looking at your phone every second.

13. Do not fix your makeup or brush your hair at the table. There are restrooms for this.

14. While in the restroom, do not stay at the mirror for too long. Remember about others: maybe someone in the queue needs to use it as well.

5. When you enter the restaurant, place put your phone on silent and hide it in your pocket or handbag. If you have to answer an incoming call, apologize to your company and leave the table.

15. When using a toothpick, cover your mouth with your free hand. Do not break the toothpick after use.

6. Do not look at people at other tables.

16. Decide on who will pay for dinner in advance, and not in the presence of the server.

7. Do not call the server if you have not yet decided on what you want to order.

8. Do not call the server by yelling out, tapping a fork against your glass, or snapping your fingers. To attract the attention of the server, wave your hand or nod your head.

9. Do not criticize the chefs and bartenders, do not tell them how to cook and serve. You came to a pub-

lic establishment, so keep all your "valuable guidance" for your own kitchen.

17. When you leave the restaurant, push in the chairs behind you. The rest of the visitors It will be easier for other visitors to pass by.

PRIZES: 1st prize:

5,000 rubles 2nd prize:

3,000 rubles 3rd prize:

2,000 rubles We started organizing a monthly photo contest. The conditions are quite simple. You just have to take an interesting picture in any of our restaurants and post in on social media with a geolocation. Your profile should be open and the picture needs to show that it was taken

in a Korchma. Winners will be selected every month. The more likes you get, the better your chances are. Participants who gain the most votes will get valuable prizes and their pictures will be published in our newspaper.

14 | MENU

menu in 36 languages have dinner with a friend-foreigner

cold appetizers CHOICE OF CHEESE / СЫРЫ НА ВЫБОР:

350 ф

Fresh white / Молодые белые:

Camorinskii Cheese / Сыр Каморинский with tomatoes and green sauce с помидорами и зеленым соусом

295 ф

80 g 80 g 80 g 80 g

Authentic homemade jellied meat Настоящий домашний холодец

Backed ham / Буженина

290 ф 150 g

Fried homemade pork sausage Колбаса домашняя свиная жареная

75 g

80 g

310 ф

unusual combination of baked chicken, juicy apple, celery, with walnuts and cranberries, seasoned with homemade mayonnaise, served on a potato pile / необычное сочетание запеченной курицы, сочного яблока, сельдерея, с грецкими орехами и ягодами клюквы, заправлен домашним майонезом или сметаной, подается на картофеле «Пай» fried eggplant, zucchini, bell pepper, onions and carrots with adding of garlic oil, dill, cilantro, green onion, with slices of boiled beef tongue, with the addition of soy sauce, serves warm / обжаренный баклажан, кабачок, болгарский перец, репчатый лук, морковь, чесночное масло, зелень укропа, кинза, зеленый лук, ломтики отварного говяжьего языка, с добавлением соевого соуса, подается теплым

295 ф

fresh cucumbers, radishes, hard boiled eggs, green onion, dressed with sour cream or home made mayonnaise or vegetable oil / свежие огурцы, редис, яйцо, зелёный лук, заправляется сметаной, домашним майонезом или растительным маслом на выбор

390 ф

200 g

with meat, old ukrainian, with cabbage, with potatoes and forest mushrooms, with cheese and dill, with sweet curd, with cherries, with poppy seeds, assorted vareniki, assorted sweet vareniki, serves with sour cream / с мясом, староукраинские, с капустой, с картофелем и лесными грибами, с сыром и укропом; cо сладким творогом, с вишней, с маком; ассорти из вареников; ассорти из сладких вареников; подаются со сметаной 40 Vareniki with steamed cabbage Вареники с тушеной капустой на пару

310 ф

Russian Ravioli / Пельмени с мясом

310 ф

240 g

200 g

230 ф 200 g

220 g

590 ф

220 g

serves with homemade mayonnaise / подаются с домашним майонезом

Homemade pampushki with garlic (garlic donuts) Домашние пампушки с чесноком

nuts орехи

the dish is being prepared within 20 min. блюдo готовится в течение 20 мин.

Favorite from a childhood "Russian salad" Любимый с детства "Оливье"

220 ф

"Beef heart" / "Бычье сердце"

250 ф

"Kerchensky" / "Керченский"

455 ф

Сourgette and tomato salad cake Салат-торт из кабачков и помидоров

295 ф

Baked pumpkin and beetroot salad Салат с запеченной тыквой и свеклой

340 ф

500 g

tomatoes, cucumbers, bulgarian pepper, green onion, dill, parsley, cilantro, basil, radish, chili / помидоры, огурцы, перец болгарский, редис, лук зеленый, укроп, петрушка, кинза, базилик, перец чили

200 g

300 g

200 g

hot starters 55 ф 1 p.

180 ф

Potato pancakes Деруны картофельные

160/50 g

Fried cheese / Cыр жареный

350 ф

fried to golden brown, serves with sour cream зажаренные до золотистой корочки, подаются со сметаной

30 ф

2 p.

symbols on the left mean that the dish contains the following products:

pork /свинина

485 ф

100/50 g

baked pumpkin, baked beetroot, iceberg salad, ruccola, lemon juice, olive oil, soy sauce, narsharab (pomegranade sauce), pumpkin seeds, salt, ground black pepper / тыква запеченная, свекла запеченная, салат айсберг, салат руккола, сок лимона, масло оливковое, соус соевый, соус наршараб, семечки тыквенные, соль, перец черный молотый

210 ф

with meat, old ukrainian with giblets, with potatoes and forest mushrooms, with stewed cabbage, with cottage cheese, with apples с мясом, староукраинские с потрошками, с картофелем и лесными грибами, с тушеной капустой, с творогом, с яблоками

shrimp /креветки

Mixed fresh vegetables and greens Ассорти из свежих овощей и зелени

served with mayonnaise, garlic and herbs с майонезом, чесноком и зеленью

pieces from our bakery

garlic чеснок mushrooms грибы

320 ф

rucola with shrimps and baku tomatoes with parmesan 200 g cheese, dressed with olive oil and soy sauce / салат руккола, креветки, помидоры, сыр Пармезан, заправляется оливковым маслом и соевым соусом

230 ф

Sweet backed pies / Пирожки печеные сдобные 220 g

Forshmak / Форшмак

100/50 g

200 g boiled beef heart combined with fried onions and carrots, with the adding of boiled egg, seasoned with homemade mayonnaise отварное говяжье сердце в сочетании с обжаренным репчатым луком и морковью, с добавлением отварного яйца, заправляется домашним майонезом

serves with herring on toasted black bread croutons 200/50 g and paprika chips /подается с сельдью на поджаренных гренках из черного хлеба и чипсами из паприки

310 ф

320 ф

with chicken or cooked sausage, serves with fresh or pickled cucumber, at option, seasoned with homemade mayonnaise с курицей или колбасой, подается со свежим или соленым огурцом на выбор, заправляется домашним майонезом или сметаной

200 g

"Vinaigrette" / "Винегрет"

cooked following a recipe of the Pyshniak’s family ручной лепки, приготовленные по рецепту семьи Пышняк

Vareniki with salmon and dill Вареники с семгой и укропом

390 ф

baked chicken, edam cheese, fresh tomatoes, lettuce leaves, walnuts and wheat croutons, seasoned with homemade mayonnaise / запеченная курица, сыр Эдам, свежие помидоры, листья салата, грецкие орехи и пшеничные сухарики, заправляется домашним майонезом

chef’s vareniki and russian ravioli

serves with sour cream / подаются со сметаной

150 g

"Sukharnichek" / "Сухарничек"

"Vesenniy" / "Весенний"

Chicken liver paste Паштет из куриной печени

90 g

315 ф

415 ф

herring fillets under a layer of baked vegetables dressed with mayonnaise / филе сельди под слоем запеченных овощей с майонезом

455 ф

herring fillets, apple, egg, onion and butter, serves with croutons / филе сельди, яблоко, яйцо, лук репчатый и сливочное масло, подается с гренками

360 g

"Dnieper" / "Днепр"

Dressed herring / "Сельдь под шубой"

Slightly salted salmon Семга слабосоленая

200 g

465 ф

fried pike perch and shrimp, served with salad leaves, fresh 200 g tomatoes, olives. dressed with olive oil or sauce tartar жареный судак, креветки, листья салата, свежие помидоры, маслины, заправляется оливковым маслом или соусом тар-тар

200 g

380 ф

fried chicken liver, roasted onion, nutmeg, cognac, butter, oil. serves with croutons / печень куриная жареная, лук репчатый жареный, мускатный орех, коньяк, масло сливочное, масло растительное, подается с гренками

250 g a tender combination of boiled beef tongue, baked pork fillet and chicken fillet, with fresh cucumbers, tomatoes and corn, seasoned with homemade sauce /нежное сочетание отварного говяжьего языка, запеченной буженины и куриного филе, со свежими огурцами, помидорами и кукурузой, заправлен домашним соусом

270 ф

Marinated champignons Шампиньоны, маринованные по домашнему рецепту в банке:

230 g

serves with a slice of lemon and homemade butter подается с долькой лимона и домашним сливочным маслом

500 g

Salad "Khmelnitsky" / "Хмельницкий"

200 g

"Tender" / "Нежный"

serves with sour cream / подаются со сметаной

480 ф

30 g

salads

of fresh cucumbers, tomatoes, radish, red onions, coriander, dill, basil, dressed with fragrant oil /из свежих огурцов, помидоров, редиса, красного репчатого лука, кинзы, укропа, базилика with choice of dressings / заправки на выбор: 20 ф 20 g "Lemon": lemon juice, mustard, vegetable oil, sugar, salt "Лимонная": лимонный сок, горчица, масло растительное, сахар, соль "Vinaigrette": olive oil, sugar, vinegar, balsamic vinegar, soy sauce "Винегрет": масло оливковое, сахар, бальзамический уксус, соевый соус with choice of additions /добавки на выбор: 60 ф 40 g Cossack cheese (Feta) / сыр Казачий (Фета) Pickle cheese (Brynza) / сыр Рассольный (Брынза) Camorinskii cheese (Adyghe) /сыр Каморинский (Адыгейский)

Choice of Chef's Vareniki: Фирменные вареники на выбор:

Home pickles or "Sorochinskaya fair" Домашние соленья "Сорочинская ярмарка"

370 ф

champignons, garlic, fragrant pepper, bay leaf, sugar, salt, vinegar, vegetable oil. serves in a jar / шампиньоны, чеснок, перец душистый, лист лавровый, сахар, соль, уксус, масло растительное

- baked eggplant petals, cheese, walnuts, homemade mayonnaise запеченные лепестки баклажанов, сыр, грецкий орех, домашний майонез - with baked tomatoes, mayonnaise, garlic, cilantro, paprika sauce and grounded chili peppers / c запеченными помидорами, соусом из майонеза, чеснока, кинзы, паприки и молотого перца чили

275 ф

Special salad "Ogorod" Фирменный салат "Огород"

"Zakarpattia" / "Закарпатье"

350 ф

Eggplant baked with tomatoes and feta cheese / Баклажан запеченный с томатами и сыром фета Choice of eggplant rolls: Рулетики из баклажанов на выбор:

290 ф

serves with horseradish or mustard подается с хреном или горчицей

Red salmon caviar Икра красная лососевая

50/60 g

cucumbers, tomatoes, rampson, pickled cabbage, garlic, chili pepper, cabbage, sauerkraut with beetroot огурцы, помидоры, черемша, капуста квашеная, чеснок, перец жгучий, капуста квашеная со свеклой

250 ф

serves with horseradish or mustard подается с хреном или горчицей

320 ф

serves with butter and croutons from white bread подается со сливочным маслом и гренками из белого хлеба

authentic pork delicacy is baked following a homemade recipe. 80 g serves with horseradish or mustard / настоящий деликатес из свинины, запекается по домашнему рецепту, подается с хреном или горчицей

Boiled spiced beef tongue with Говяжий язык отварной с пряностями

Pikes caviar on croutons dressed with green / Икра щучья на гренках

parsley, lemon juice with fragrant oil /заправленная зеленым и репчатым луком, петрушкой, соком лимона с душистым маслом

230 ф 230 ф 290 ф 230 ф

with beef and chicken, cooks with cloves, parsley root and celery root. serves with horseradish or mustard / с мясом говядины и курицы, готовится с добавлением гвоздики, корня петрушки и корня сельдерея, подается с хреном или горчицей

75/100 g

Tomatoes stuffed with cheese Помидоры, фаршированные сыром Mushrooms from a barrel or choice of: Грибочки маринованные на выбор:

dressed with fragrant oil, garlic, herbs and onions заправлены душистым маслом, чесноком, зеленью и луком girolle, white / лисички, белые 100 g 230 ф honey fungus, suillus, rollrim milkcap 100 g 195 ф опята, маслята, грузди белые

210 ф

Herring with boiled potatoes Сельдь с отварным картофелем

serves with toasted croutons of borodinskii bread подается на поджаренных гренках из бородинского хлеба

160/50 g

Special high-fat bacon / Фирменное сало serves with mustard / подается с горчицей salt / соленое smocked / копченое homemade high-fat bacon / сало домашнее kruchenyky with high-fat bacon and rampson крученики с салом и черемшой

150/150 g

pickled homemade herring with marinated onions and crispy croutons from gray bread / сельдь домашнего посола с маринованным луком и хрустящими гренками из серого хлеба

200 g

Cossack cheese (Feta) / Фета Pickle cheese (Brynza) / Брынза Camorinskii cheese (Adyghe) / Адыгейский

345 ф

Pickled homemade herring Сельдь домашнего посола

alcohol / алкоголь при приготовлении блюда dishes recommended when fastening блюдо, рекомендуемое в пост the dish is being prepared within 40 min. блюдo готовится в течение 40 мин.

creamy and adyghe cheese with bacon, fried until golden 120/50 g brown. serves with raspberry jam /сливочный и адыгейский сыр с беконом, обжаренный до золотистой корочки, подается с малиновым вареньем

Fine pancakes / Ажурные блины

190 ф

rich, traditional favorite dish, serves with sour cream сытное, традиционно любимое многими блюдо, подается со сметаной

150/50 g

Pancakes with meat / Блины с мясом

315 ф

200/50 g minced pork and beef with fried onion, wrapped in pancake, serves with sour cream /фарш из свинины и говядины с обжаренным луком, завернутый в блинчик, подаются со сметаной

MENU | 15

borsch and soups

310 ф

Chef’s borsch / Фирменный борщ

cooked on pork and beef broth, serves on a board 300 g with homemade sour cream, green onions, pampushki, flavored with garlic and bacon / приготовленный на бульоне из свинины и говядины, подается на доске: с домашней сметаной, зеленым луком, пампушкой, сдобренной чесноком и салом

Fast borsch with smocked pear Борщ постный с копченой грушей

210 ф

Sorrel soup / Борщ щавелевый

285 ф

300 g

serves with sour cream / подается со сметаной cooked on homemade chicken broth, serves with chicken, egg and sour cream / на домашнем курином бульоне, подается с курицей, яйцом и сметаной

300 g

360 ф

Rich meat solyanka with veal kidneys Наваристая мясная солянка

300 g

capsers and lemon, serves with homemade sour cream and croutons from gray bread fried in butter с телячьими почками, говядиной, ветчиной, каперсами и лимоном, подаётся с домашней сметаной и гренками из серого хлеба, обжаренными на сливочном масле

Pea soup / Суп гороховый

cooked on broth with homemade smoked products, serves with garlic croutons / приготовлен на бульоне с домашними копченостями, подается с чесночными пшеничными сухариками

290 ф

300 g

Soup-pasta cooked on rich chicken broth 290 ф Суп-лапша на наваристом курином бульоне 300 g serves with chicken, homemade pasta and wheat croutons подается с курицей, домашней лапшой и пшеничными сухариками

380 ф

Soup-pasta with white mushrooms Суп-лапша с белыми грибами

300 g

serves with sour cream / подается со сметаной

Traditional russian ukha Уха - не суп, а средство наслаждения

380 ф

Сountry style pike perch Судак по-деревенски

490 ф

Perch, baked with vegetables Окунь, запеченный с овощами Salmon slices / Ломтики лосося

490 ф

Salmon fillet baked in foil Филе семги, запеченное в фольге

750 ф

Carp, fried with onion Карп, жареный с луком Grilled salmon steak Стейк из сёмги, запечённый на гриле

120 ф

240 ф

served on a board with baked potatoes and kvass подается на доске, с запеченным картофелем и квасом

300 g

Borshch for a family - served with home made Борщ на семью – как дома подается в кастрюле: sour cream, leeks, pampushkas (buns) flavoured with garlic and lard / с домашней сметаной, зеленым луком, пампушками, сдобренными чесноком и салом for 2 persons / на 2 персоны 600 g 620 ф for 4 persons / на 4 персоны 1 200 g 1240 ф for 6 persons / на 6 персон 1 800 g 1860 ф

with the adding of dill, onion, carrot, lemon juice and butter, serves with lemon / с добавлением укропа, лука репчатого, моркови, сока лимона и сливочного масла, подается с лимоном

served with pomegranate sauce narsharab подается с соусом наршараб

200 g

755 ф

375/100 g

chicken, pork, black sausage куриная, свиная, кровянка

450 ф

Homemade sausage for your choice Домашние колбасы на выбор:

150/100 g

chicken, pork, black sausage куриная, свиная, кровянка

All sausages are made of natural meat and fat following an old ukrainian recipe. Serves in a frying pan with fried potatoes, onions, greens and horseradish. Все колбасы приготовлены из натурального мяса и сала по старинному украинскому рецепту. Подаются на шкворчащей сковородке с жареным картофелем, луком, зеленью и хреном.

specialty shashlyk 170 g 170 g 150 g 170 g

430 ф 590 ф 700 ф 495 ф

4 4 7 7 0 8 +7(495) 7

for 100 g

750 ф

for 200 g

poultry and rabbit Сhicken steak with thyme Стейк куриный с чабрецом

serves with vegetables and sour cream sauce подается с овощами и сметанным соусом

Tender pieces of chicken Нежные кусочки курицы

380 ф 395 ф

with brokkoly, cauliflower and carrot in cream sauce с брокколи, цветной капустой и морковью, в сливочном соусе

Fried chicken / Цыпленок жареный

390 ф

Rabbit leg stewed in creamy sauce Кролик, тушеный в сливочном соусе

200/100 g

served with garlic sauce, sauerkraut and pickles подается с чесночным соусом

150/80/50 g

serves with bulgur / подается с булгуром

250 g

1/2

590 ф 770 ф

Duck with apples and buckwheat Домашняя утка с яблоками и гречкой

1/2

meat Chef’s pork / Фирменная свинина

480 ф

Poltava-style beef / Говядина по-полтавски 560 ф

Pork saddle on bone Корейка свиная на косточке

699 ф

300/75 g

Besfstroganov / Бефстроганов

520 ф

Homemade stuffed cabbage Голубцы домашние

395 ф

Tongue in cream sauce Язык в сливочном соусе

570 ф

Pot roast "Bograch" / Жаркое "Бограч"

540 ф

baked to a ruddy crust with onion, creamy sauce and cheese / запеченная до румяной корочкис луком, под сливочным соусом и сыром

250 g

serves with sauce for your choice / подается с соусом на выбор: - creamy mushrooms sauce / сливочно-грибной - spinach sauce / шпинатный

300/50 g

pork, beef, rice, carrots and onions, serves with sour cream свинина, говядина, рис, морковь и лук репчатый, подаются со сметаной

Beef fried in egg with savoury Говядина, жареная в яйце с душистыми травами

445 ф 150 g

serves with original mayonnaise sauce, onion, fried, garlic, canned pineapple, paprika / подается с оригинальным соусом из майонеза, лука репчатого жареного, чеснока, ананаса консервированного, паприки

our cutlets

Homemade assorted sausages Ассорти из домашних колбас

Served with gravy or sauce satsebeli Подаются с соусом сацибели или аджикой, лавашом, красным луком

400 g

530 ф

250 g fried in a creamy sauce with the adding of white dry wine, tomatoes, onions /обжаренные в сливочном соусе с добавлением белого сухого вина, помидоров, репчатого лука

sausages

chicken / из курицы beef / из говядины lamb / из баранины на кости pork / из свинины

240 g

baked on tomatoes with onions, cheese and mayonnaise запеченный на помидорах с репчатым луком, сыром и майонезом

300 g

a delicious celery laced soup combining several local fish (pike perch, salmon, european perch and beloribitsa (a spieces of freshwater whitefish). based on a recipe from «the russian cuisine in exile» cookbook. if you order this dish, call the administrator and you will get a tasty present /приготовлена из судака, лосося, речного окуня и белорыбицы с добавлением сельдерея по рецепту книги «Русская кухня в изгнании». Если Вы заказали это блюдо, то пригласите администратора и получите вкусный комплимент

Home-made Okroshka on kvass Окрошка домашняя на квасе

fish

Chicken Kiev / Котлета по-Киевски

serves with homemade sour cream подаются с домашней сметаной

Pork and beef chops Котлеты из свинины и говядины

served with mashed potatoes, creamy porcini sauce, sauerkraut, pickles / подаются с картофельным пюре, сливочным соусом из белых грибов, квашеной капустой, соленым огурцом

Chicken cutlets / Котлеты куриные serves with mashed potatoes, pickled cucumbers, sauerkraut / подаются с картофельным пюре, солеными огурцами, квашеной капустой

Рike perch cutlets Котлеты из судака

serves with rice and soy sauce подаются с рисом и соевым соусом

I value your opinion. Say it! I'm near. Director

beef fried with onions and oyster mushrooms, stewed in creamy sauce /говядина, обжаренная с репчатым луком и вешенками, тушеная в сливочном соусе

200 g

250 g

pieces of beef tongue, fried in homemade butter and cream sauce, oysters, spinach /кусочки говяжьего языка, обжаренные на домашнем сливочном масле и доведенные в соусе из сливок, вешенок, шпината

250 g

cooked of beef, potatoes, onion, bell pepper, tomatoes, 300 g carrots, smoked salmon, red wine, spices, cilantro, parsley, with adding of chicken broth /приготовлено из говядины, картофеля, лука репчатого, перца болгарского, помидоров, моркови, сала копченого, красного вина, специй, кинзы, петрушки, с добавлением куриного бульона

vegetables, porridges and other additions to the dishes

380 ф

Potatoes fried / Картофель жареный

160 ф

Potatoes fried / Картофель жареный

275 ф

Potatoes boiled / Картофель отварной

160 ф

Mashed potatoes Пюре картофельное

170 ф

Boiled rice / Рис отварной

110 ф

Buckwheat mixed / Гречка со шкварками

150 ф

340 ф

Fried cauliflower Капуста цветная жареная

160 ф

310 ф

Zucchini, fried with tomatoes and greens 295 ф Кабачки, жареные с помидорами и зеленью 270 g 370 ф Grilled vegetables / Овощи на гриле

200/85 g a famous chicken cutlet with butter, pepper, serves with mashed potatoes, tomato and fried onions легендарная котлета из курицы со сливочным маслом, перцем, подается с картофельным пюре, помидором и луком фри

Potatoes zrazy with meat Зразы картофельные с мясом

a piece of juicy beef grilled and baked with cheese, mushrooms, and onions under mayonnaise dressing обжаренная до золотистого цвета говядина, запеченная с грибами, майонезом под сыром на луковой подушке

290 ф

300/50 g

350 ф

115/85/50 g

with high-fat bacon and onions / с салом и луком

with oyster mushrooms and smoked high-fat bacon с вешенками и копченым салом

with garlic and dill / отварной с чесноком и укропом

serves with soy sauce / подается с соевым соусом with bacon crisps and fried onions /и жареным луком

170/85 g

120/75 g

bell pepper, tomatoes, zucchini, eggplant перец болгарский, помидоры, кабачки, баклажаны

200 g 200 g

200 g 200 g

150 g 150 g 150 g

300 g

Weight of the dishes is listed in grams. Prices are listed in rubles.

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July-August

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Ukrainian cuisine – made with love!

Г о Г о л ь

Restaurants’ location:

В ДРУГУЮ РЕ

АЛЬНОСТЬ

Н Е ПА Л

MOSCOW, Aviamotornaya metro station, 6 Krasnokazarmennaya St., +7(499)763-57-42

Г о Г о л ь

СТВИЕ ПУТЕШЕ

Н и к о л а й

Н и к о л а й

Avtozavodskaya metro station, 6 Velozavodskaya St., +7(499)764-15-32 Akademicheskaya metro station, 16/10 Profsoyuznaya St., +7(499)125-08-77

СТВИЕ ПУТЕШЕ

Н Е ПА Л

Airport metro station, 64 Leningradskiy Prospekt St., +7(499)151-90-11 Borovitskaya metro station, 8 Mokhovaya St., +7(903)796-51-41, +7(985)644-85-44 Baumanskaya metro station, 23/41 Bakuninskaya St., +7(495)956-55-80

АЛЬНОСТЬ

В ДРУГУЮ РЕ

Leninskiy Prospekt metro station, 37 Leninskiy Prospect St., +7(495)954-64-66

Тарас БульБа

Maryino metro station, 163/1 Lublinskaya St., +7(495)349-78-09 Novokuznetskaya metro station, 14 Pyatnitskaya St., (495) 953 7153 +7(495)951-37-60, +7(915)222-15-18 Novye Cheryomushki metro station, Nametkina St., 13Г, +7(495)718-35-22 Smolenskaya metro station, 12/19 Smolenskiy Avenue. St., 24-hour, +7(499)246-69-02 Tsvetnoy Boulevard metro station, 13/14 K2 Sadovaya-Samotechnaya St., +7(495)694-00-56

б у л ь б а - п р е с с

Chekhovskaya metro station, 30/7 Petrovka St., +7 (495)694-60-82 Yugo-Zapadnaya metro station, 6 Borovskoye Road, +7(495)980-20-51

Loo� for th� boo�

of th� Korchm�

i� al� restaurnt�

“Tara� Bulb�” chai�!

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