W e h a ve o n l y fre s h a n d s a vo ry n e w s!
Spring 2019 | № 172 More news and photos at www.tarasbulba.ru
office99@mail.ru Project manager – Yuri Beloyvan
UI
UC
R
C
D
OU
TS
beloyvan@mail.ru
SIN
R E OUR P
O
Let's Fast with Taste:
We are 20! years old
Bulba s a r a T a m Korch birthday! s it s e t a r celeb
The Best Lenten Dishes from Korchma
ON THE EDGE OF THE WORLD:
Antarctica through the eyes of an experienced polar explorer
CULINARY SEASON:
We are preparing for Maslenitsa and Easter
THE CONQUEROR OF HEAVEN: Igor Sikorsky’s Iron Birds WI-FI IN ALL RESTAURANTS
24/7 FOOD DELIVERY AND HOTLINE:
+7 (495) 780-77-44 WWW.TARASBULBA.RU
6+
2 | CULINARY
LET'S FAST WITH TASTE: THE BEST LENTEN DISHES FROM KORCHMA Before the Easter holiday, the Orthodox adhere to the Great Lent, which in 2019 begins March 11 and ends on April 27. Fasting is very important, because it helps purify the soul, frees one from negative thoughts, images, and envy. But no less important is physical cleansing with proper and healthy eating. That is why priests and nutritionists consider fasting a medicine for the soul and body, and not as an obligation or punishment. The benefits of a temporary break from animal proteins and fats has been proven by scientists and few have doubts. Especially since Lenten food can be not only healthy, but also delicious! Refraining from products of animal origin (meat, milk, eggs) helps to lower the level of cholesterol in the blood. And it positively affects the health of the heart and blood vessels. In addition, the fiber in cereals, legumes, fresh vegetables (beets, carrots, celery) and fruits (apples, pears) helps remove bad substances and improves intestinal microflora, and with it the state of the entire gastrointestinal tract. This increases immunity. Vegetable fats improve liver function and clean vessels. Also, in Lenten products, there are many vitamins and minerals, and fewer calories and fats than in ordinary foods, which has a beneficial effect not only on health, but also on the figure. As nutritionists point out, a balanced diet should contain fats, proteins, and carbohydrates.
While fasting, a person restricts the consumption of animal proteins and fats, and this is good. But doctors do not advise to exclude all proteins, it is worth leaving at least fish, especially as even the Church allows fish to be consumed during some days of the fast: on the Annunciation and on Palm Sunday. In addition, a perfect source of protein is mushrooms. And the best vegetable replacement of meat, according to nutritionists, are legumes, such as beans, peas, chickpeas, lentils, and soy. They have high levels of vegetable protein and fiber. Carbohydrates in the legumes are digested slowly and keep one full for a long time. In addition, they are rich in vitamins (A, C, PP) and minerals (potassium, calcium, magnesium and iron). And the molybdenum in their composition stabilizes the blood sugar level. Moreover, carbo-
hydrates from beans are assimilated without insulin. Legumes are good for diabetes. Legume dishes normalize the hormonal background, strengthen the heart, blood vessels. In addition, legumes improve memory and performance, and thanks to antioxidants strengthen immunity and remove toxins from the body. Lysine in these products acts as an antidepressant, and phytoestrogens (especially many of them in soy) are useful for women's health. A variety of legume dishes will make the Lenten menu interesting and delicious. At first it is difficult to refrain from usual food items. But if the Lenten diet is tasty and varied, this period can be experienced without stress and for the benefit of the soul and body. Not only health, but also mood and appearance will be improved. At Korchma Taras Bulba, as always, we make sure that our guests have
CULINARY | 3
the opportunity to eat delicious and healthy Lenten dishes. The Lenten menu includes salads, soups, hot dishes prepared with interesting recipes using vegetables, legumes, mushrooms, and soy (which allows you to get the right dose of vitamins and vegetable protein). Fish dishes, such as cod with vegetables, are also offered. Dumplings and pies are prepared with Lenten dough. The real hit of the Lenten menu is Salute Salad with white and red beans, carrots, fresh tomatoes, cilantro, almonds, and pine nuts, dressed with olive oil and garlic. Another interesting option for bean enthusiasts is a lentil salad with pickles and onions, flavored with garlic, cilantro, and oil. In addition, you can try marinated cucumber with beets, Peasant Salad with mushrooms, and the vegetable Horod Salad with tofu. For the first course Korchma offers a lentil soup in a Borodinskyi bread bowl and sorrel borsch with vegan sour cream and croutons from Borodinskyi bread. For the second course you can order eggplants in a pot, cooked with potatoes, tomatoes, sweet
peppers, onions, dill, vegetable oil and vegan mayonnaise. Lovers of traditional hot dishes can delight themselves with stuffed cabbage rolls with mushrooms and vegan mayonnaise or potato roulade with mushrooms and vegan sour cream. Cod with vegetables is an excellent option for a Lenten fish dish. For a side dish you can choose buckwheat porridge with mushrooms and vegetables or cabbage fried in bread crumbs. Lovers of flour dishes will enjoy varenyky with potatoes or cherries with vegan sour cream. And stuffed buns with potatoes, sauerkraut or jam. For dessert you can order an apple or pear baked with raspberry jam. And for a drink a cherry kysil. As you can see, fasting does not mean you have to eat dry porridge. Food in this period can be simple, healthy, and tasty. And so restrictions will not be a burden, will not cause frustration, but will help achieve the main purpose of the fast – spiritual and physical purification. Text by Olga SINYUGINA
A large roasted chicken, stuffed with smoked breast and potatoes, and served with onions, garlic, lollo rosso lettuce, tomatoes, cucumbers, and herbs amazes with its combination of flavors and fills you up. A roasted duck with apples and buckwheat, cooked in the best traditions, will decorate the festive table and create a sense of comfort. The New Year and Christmas add a little magic to our lives. And our favorite dishes decorate the festive table and help create a warm cozy atmosphere. The winter holidays are a great occasion to spend time with your children, to go with them to a Christmas celebration, as well as to meet friends, relatives, and colleagues in a pleasant setting, try home-cooked food and delicious drinks, carelessly talk and have fun, immersed in the atmosphere of ancient traditions. Korchma Taras Bulba invites you to celebrate these holidays together and will provide delicious food and a fun and comfortable atmosphere. Text by Olga SINYUGINA
QUALITY DELIVERY OF YOUR DESIRES
24/7
+7 (495) 780-77-44
4 | INTERVIEW
YURIY BILOYVAN: ‘OUR RESTAURANTS ARE A PLACE WHERE EVEN A BAD MOOD CHANGES TO A GOOD ONE...’ In March, the Korchma Taras Bulba restaurant chain celebrates twenty years! folk life and architecture to see how everything should be. Now the staff is interested in making their restaurant look the best. For example, in the restaurant where we are sitting, the Petrikivsky painting around the windows was made by the waiters themselves. We are constantly improving. Once upon a time there were wooden grates on the windows. And then I saw very nice carved shutters on huts in the villages. I liked them so much that I started buying them and integrating them into our interior. And with us, the acquisition and antiquities do not disappear, for who knows, if they were not taken to the restaurant, maybe they would have been used as fire wood. When an old house collapses and nobody lives there, everything is lost. It all began with an idea and from the love of a one’s childhood cuisine. And so in the distant year of 1999, the first Korchma Taras Bulba restaurant opened its doors and served red borscht, stuffed cabbage rolls, and delicious pancakes with jam. Everything like at home. The establishment, which was decorated to resemble a simple rural house, was so liked by Russians that the chain of restaurants began to grow rapidly. Time flew quickly and already this March Korchma Taras Bulba celebrates twenty years! Founder and managing director Yuriy Biloyvan tells us about how everything began and the secrets of the business. ‘I FOCUSED ON A CUISINE I WAS FAMILIAR WITH’ The first Korchma Taras Bulba restaurant was opened for one simple reason – I wanted to have a place where I could have a delicious meal. The accent was on a cuisine, which I was familiar with from my childhood. When I saw that the restaurant was popular, I decided to open the next one. That's how it went, and went... I'm not a very systemic person, because if that were the case, then perhaps my chain would already count a hundred restaurants. Although I noticed one tendency – as soon as we open the twentieth Korchma, one of them, for one reason or another, is closed, as it happened with the one in New York (laughs). And so the chain now has fifteen establishments, though there are many requests to open a restaurant in one place or another. When the problems we have now will end, we will focus on growing the chain again. I am pleased that the business has thrived for twenty years. The idea was not in vain. THE DESIGN All our restaurants have an authentic interior – real rugs, jugs, vintage photos. I am involved in picking out all of it. I remember that when I opened the first Korchma, I visited the museum of
In general, when there is an idea, and you're not working to just set up a scenery, but want to create a place where people will be happy, everything is easy. As a result, guests come to us, sing songs, and have fun. I do not want to boast, but there are not many places where it is possible to relax, and it is pleasing. CALORIES AND TRADITIONAL CUISINE Our traditional food was for people who worked hard, but now all are accustomed to counting calories. But at the same time, I notice that the Korchma’s cuisine continues to be popular. This is not surprising, because all those dishes from childhood and even just the smell of them does not leave anyone indifferent. It is perceived at some level of the subconscious. My children love borscht, aspic. My daughter always orders tongue. Some say: "How can you eat tongue, it was in the mouth of a cow," but she does not pay attention (laughs). It happens that some people are biased toward one food or another, but then they change their minds. Recently I suggested to one of the guests to try the sorrel borscht. And now he comes and always orders it.
‘EVERYTHING IS TRANSIENT, AND MUSIC IS ETERNAL...’ I am often asked why I focused exclusively on Ukrainian cuisine and do not try myself in other culinary traditions. I always answer with the words from the movie Only Old Men Are Going to Battle: "Everything is transient, and music is eternal..." Because in fact "There are cigarettes, and there are cigars – something is fashionable, and something is classic." Let's hope that the cuisine that we cook and present to people will not disappear. If I wanted to, I could have opened an Italian, German or Greek restaurant, but I do not see the need yet. SERVERS AND NOT ONLY Despite it all I try engage in other activities other than just the restaurants. We publish a newspaper, a children's magazine, books. Not so long ago, we published a book Taras Bulba based on the story of Nikolai Gogol, illustrated by a famous artist Vladislav Jerko. He worked on it for several years now and now it is possible to see how during this time he changed his style. I'm working on a book for servers, because I
INTERVIEW | 5
realized that in fact nobody taught them how to make money. Its working title is To Be a Proud Waiter or a Few Steps to 30% Tips. This will be a kind of training for the staff. Because when I talk with colleagues, they do not really believe that you can get such great tips for your work. But this is not really the case. Now, for example, there is no such thing as it was in the old Soviet times, when a person came and wanted to be served by a specific waiter. Why? Because he knew how to serve you, what foods you love, and so on. Then such a waiter could get very high tips. Now this tradition has disappeared. On the one hand, the guest comes and he does not care who serves him, and on the other hand, the server does not want to befriend the guest. And that is not right. CULINARY PREFERENCES I can hardly be called a cook because I do not really like to cook, but I love delicious food. My last discovery – I bought a blender, and I throw in carrots, celery, a little garlic, pepper or fruit, blend it, and get a pretty tasty and nutritious smoothie. I especially enjoy shakes for breakfast, because in the morning I’m especially lazy to cook something and even chew (laughs). Although, of course, I can cook borscht and meat, and much more. I remember when I was in the army, someone said: "You're from Ukraine, make varenyky!" I asked my mother for the recipe for the dough, made them, and everyone loved it. When it comes to my native cuisine, I know for sure when it's tasty and when not. Maybe that's why I do not want to open different kinds of restaurants. Interview by Stepan HRYTSIUK
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., 13Г, +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
6 | HISTORY
MARCH
March 3 – Poetry Day. Read a fable by S. Mikhalkov and get a free cocktail! March 8 – International Women's Day. Dear women! Today everything is for you!
March 20 – BIRTHDAY OF KORCHMA TARAS BULBA – WE ARE 20 YEARS OLD!!! March 21 – Birthday of Korchma Taras Bulba on Krasnokazarmenna March 25 – Cake Day Birthday of Taras Bulba Korchma on Petrovka March 29 – President’s Day
APRIL
April 1 – Birthday of the restaurant on Odintsovo April 3 – Birthday of the restaurant on Velozavodskaya Poetry Day (Gumelyov) April 7 – Father's Day April 17 – Postcards Day April 19 – Birthday of the restaurant in Kyiv April 20 – Chess day April 29 – President's Day
MAY
May 3 – World Sun Day Poetry Day (Okudzhava) May 5 – Father's Day May 9 – Victory Day May 17 – Postcards Day Birthday of Korchma Taras Bulba on Leningrad Ave. May 27 – President's Day
THE CONQUEROR OF HEAVEN: IGOR SIKORSKY’S IRON BIRDS In 1939, a 50-year-old engineer, surrounded by journalists and photographers, finally embodies the dream of his life. In a sophisticated suit and a hat, he sits in an open cabin, ignites an engine with a capacity of only 75 horsepower and takes off into the air. The flight doesn’t last long – about ten seconds. Nevertheless, he impresses everyone. The iron bird of the inventor Igor Sikorsky took flight! The Ukrainian man managed to do what the great Leonardo da Vinci talked about for years...
Christ is risen!
TARAS BULBA TAVERN CONGRATULATES EVERYONE ON THE BRIGHT HOLIDAY OF EASTER!
THE KORCHMA’S CORPORATE HOLIDAYS Celebrate with us every month 1st day of the month – Gogol’s Day. 5th day of the month – Cheese Day. 8th day of the month – Women’s Day. 9th day of the month – Victory Day. 10th day of the month – Borscht Day. 12th day of the month – Photography Day. 13th day of the month – Day of Kindness 14th day of the month – Varenyky Day. 21st day of the month – Pancake Day 22nd day of the month – Water Day. 23rd day of the month – Men’s Day. 29th day of the month – Salo Day. Friends’ Day (every second Tuesday). Cossack’s Day (every third Friday). Come in a Cossack costume and receive a 50% discount. Mother’s Day (every fourth Saturday) President’s Day (the last Monday of the month) Charity Day (the last Sunday of the month)
Igor Sikorsky was born in Kyiv in 1889. His family was quite wealthy, as his father worked as a professor at the Department of Neurology and Psychiatry at the Medical University. The home in which the boy grew up was packed with medical literature, but it did not attract his attention. The young man read the adventure novels of Jules Verne, and for hours he would look at the sketches of Leonardo da Vinci. So, already at age 19, he marveled his relatives, saying that he planned to devote his life to flight... He enrolled in the Kyiv Polytechnic Institute. He worked not only in aero garages, but also in the courtyard of his father's estate. But all early attempts to construct an aircraft failed. Later, he recalled: "The first of these ships refused to break away from the ground, and the second could lift itself, but refused to lift me." The inventor understands that in order to lift the helicopter in the air, he first of all lacked a high-power engine, which, unfortunately, was not simple to come by in Ukraine. So the Ukrainian decides to go to Paris, from where he brings not only an engine, but also a lot of technical literature, which allowed him to significantly improve his knowledge of the subject. But he still finds no success. Very quickly Igor Sikorsky puts aside his plans for a vertical flight, and instead works on the creation of an airplane. Together with friends, he organizes a workshop. There he gets assistance from
students and workers – locksmiths, carpenters, etc. Shortly thereafter, the young team creates the first biplane S-1, which later was reconstructed into the S-2 aircraft. In June 1910, in the presence of the sports commissars of the Kyiv Society of Aeronautics, Sikorsky performed a successful flight in a straight line. The plane rises above the ground by only 1.5 meters and crosses the distance of 182 meters. Nevertheless, it was a real success! The team did not stop there. Already a year later, Sikorsky took his first two passengers on board his airplane. And in August 1911 he was invited to participate in the maneuvers of the Tsarist Army near Kyiv, in which the young designer acts as a pilot-scout and photographs the positions of the "enemy." Sikorsky flew from the station Hurivshchyna and immediately set four records within the Russian Empire: a flight height of 500 meters; a distance of 85 kilometers with three landings for refueling; a flight time of 52 minutes; and a speed of 125 kilometers per hour. A month after this success the airplane designer almost crashed. With his friends and airplane he went to Bila Tserkva for a demonstration flight. After reaching a height of 50 meters, Sikorsky’s airplane fell. Miraculously the pilot found ground for landing, but the machine was seriously
HISTORY | 7 damaged. During the inspection of the engine it turned out that a mosquito got into the carburetor, which is responsible for the dosage of fuel. After the failure, Sikorsky concluded: "For reliable air travel over long distances, it is necessary to use airplanes with several engines and there must be several people on the plane, each of which must carry out a specific task." In 1913 Sikorsky built a 4,000-kilogram "Russian Knight" – the first four-engine aircraft that successfully took flight. When the First World War began, the plane with almost a one ton load carrying capacity attracted the attention of the Russian tsar. Sikorsky went further, creating the "Ilya Muromets," which was named after the Slavic folk hero. "Ilya Muromets" so impressed Russian Tsar Nicholas II that the tsar presented the young designer with a gold watch and ordered a full fleet of heavy bombers for the Imperial Russian aviation service. But in 1917 the revolution ousted the king from power. The Bolshevik coup was a disaster for Sikorsky. "The ideals and principles of the Marxist revolution are unacceptable to me," he recalled later. In February 1918, via Arkhangelsk the designer forever abandons Bolshevik Russia.
First he emigrates to France, and from there to the United States. There he founds his own aviation firm Sikorsky Aero Engineering Corporation, the first investor of which is his friend, composer Sergei Rachmaninov, who invested $5,000. Having collected enough money already the following year, the Ukrainian presented the plane S-29-A, which could carry 14 passengers at a speed of 130 km/h. It was able to transport 1,900 kilograms of cargo, and take off from small platforms. Three years later, the aircraft was purchased by pilot and businessman Roscoe Turner, who in turn sold it to a Hollywood film studio where the "Iron Bird" starred in a film about the First World War.
PAVLOVO POSAD SHAWLS: A 200-YEAR HISTORY
Sikorsky understood that there is still not enough infrastructure for airplanes - there are only several airports around the country, while there are huge water spaces, so he decides to use them instead of a runway. His amphibian plane S-40 and S-42, which could carry 38 passengers at distances up to 1,500 km, becomes a sensation. It was the largest commercial liner of the time, flying to the Caribbean and South America under the banner Pan American Airways. Television speakers proudly announced that anyone could now see the exotic Puerto Rico, Havana, or Brazil. The time came for Sikorsky to return to his childhood obsession – a helicopter. In 1939, the designer successfully tested the BC-300 propeller. One observer said that at that time he looked "like a confused professor trying to recall his notes." It became the first and only helicopter that was used in the Second World War. In 1954 the helicopter Sikorsky S-58 makes liftoff, which determined the development of helicopters for the next half a century. It accommodated up to 16 people, the armies of 25 countries of the world bought it, and it even carried presidents Eisenhower and Kennedy. During the visit of Nikita Khrushchev to the United States, American president General Eisenhower took the Soviet secretary general for a helicopter ride. Text by Stepan HRYTSYUK
In Rus’, married women could be recognized not only by a ring on the finger, but also by the ornament, color, and style of their clothing and, most importantly, by their headdress: after the wedding the woman’s hair had to be covered. All kinds of headwear were worn by Russian beauties, but the universal item was always a shawl. It was worn separately or with something else, for example, with a kokoshnik (wreath). The most popular among them is the Pavlovo Posad colored shawl, which has not gone out of fashion. Its motives or elements are even used by Russian and European fashion designers. For example, Vyacheslav Zaitsev released several collections of exquisite clothes inspired by these shawls, and Andrei Sharov used Pavlovo Posad designs on silk skirts. As a result, today the Pavlovo Posad shawls are popular souvenirs among tourists. But few people know that the unique and popular accessory has a more than 200-yearold history. The beginning of the Pavlovo Posad garment factory is officially considered to be 1795, when the peasant Ivan Labzin arranged for the production of silk scarves, which he himself bought at fairs and brought to his village, which later became part of a settlement called Pavlovo Posad. The production included 12 female weavers, and was proudly called a factory. There were several dozen similar factories in the district. Traditional Pavlovo Posad shawls had a special feature – an unusual and unique pattern. The patterns were so exclusive that it was impossible to find two identical shawls. They were applied to the material using carved woodblocks. Such boards were called "flowers" and "manners." The "flower" board was carved out of wood and used to apply paint to the fabric, while the “manners” boards filled the outline of the ornament or pattern. For a long time, the main colors of the shawls were black, burgundy, and white. All other colors – pink, green, and blue, etc. – appeared more recently. Such a bright and unusual accessory has its own character, history, and soul, and is still popular among fashionistas.
8 | TRAVELLING
ON THE EDGE OF THE WORLD: ANTARCTICA THROUGH THE EYES OF AN EXPERIENCED POLAR EXPLORER A continent bound by an icy armor. Negative temperatures at which all moisture in the air freezes. Boulders of icebergs that seem to support the sky with their spikes. This is Antarctica. It is precisely because of its inaccessibility and cold beauty that it entices adventurers and researchers. Our readers can read about all the most interesting facts about this place as told by Ukrainian polar explorer Ihor Dykyi, who is already going for the fourth time to this continent. So put on your hats and mittens and get ready to teleport to the coldest place on earth. HELLO ANTARCTICA. TOP 5 INTERESTING FACTS Fact 1. The height of the ice layer is up to 4 km To understand the scale, it is worth looking at the map: Antarctica is about twice as large as Europe. “Imagine that the entire territory of Europe is covered with 2 to 4 km of ice. Ukraine’s tallest mountain Hoverla has 2 km, and here the height of the ice sheet is up to 4 km, says Ihor Dykyi with enthusiasm. Fact 2. Colossally low temperatures: metal splits into shards like glass The Ukrainian polar explorer explains that Antarctica is a continent-record holder for many parameters, in particular, with regard to the largest reserves of fresh water and to negative temperatures. “In the Arctic the lowest temperature can be -72 degrees centigrade, in Antarctica almost -90 degrees (recorded in the 1980s). In such a frost, metal loses its physical properties and at temperatures of -70 degrees, metal can break like glass: if you knock on a train track with a hammer, it will split into pieces like a sink. Fact 3. The largest glacial desert on the planet Did you think the driest air is in the Sahara? You’re deeply mistaken. Yes, yes – it’s in Antarctica. “Already at -40 degrees, let alone -90, all the moisture in the air turns into a solid state. That means it is the driest continent. In some Antarctic oases humidity is up to 5%, while in the Sahara desert this indicator is 22%. Imagine the dryness of the air! It turns out that this is the largest glacial desert on the planet.
Fact 4. The highest continent on the planet As Ihor Dykyi explains, the average height on Antarctica is 2.5 km. Fact 5. Extremely powerful winds that can easily lift cars in the air “One more record – winds: maximum speed of 320 km/h. For comparison, the hurricanes that caused damage to the United States in the past year that lifted cars in the air had a speed of 200 km/h. The gusts of wind here can be up to 70 m/s.” EXCURSION TO THE UKRAINIAN ANTARCTIC VERNADSKY RESEARCH BASE The station is open all year round and is a meteorological and geographic observatory. “The Vernadsky Research Base is a rather small station if you compare it with foreign ones," says Ihor Dykyi. “At the moment, there are 12 people who are wintering there, before there were 15. When I was there, there were 13. So, for example, about 200-300 people stay at the McMurdo Station (the Antarctic research center of the United States, established in 1955), which is practically a whole scientific institution, they may not all even know one another.” It was founded in 1953 as the British Faraday Station. However, in February 1996, it became the property of Ukraine. “In 1996 the station was transferred to Ukraine. This transfer was often presented in the press that Ukraine received the station ‘for free’ as it was purchased at a symbolic price of one pound. It was nothing like this, just little was written about how much effort it took to make it Ukrainian. There
TRAVELLING | 9
was a major competition, in which more than ten countries participated.” The National Antarctic Scientific Center selects the polar explorers for an expedition. The crew consists of technical staff (doctor, chef, system administrator of communication, system mechanic, diesel engineer) and scientific staff. Fifty percent of the crew must have prior experience staying at the station. Earlier expeditions were sent by ships from the shores of the Black Sea, but today there is virtually no scientific fleet –everything was turned into scrap metal. Now the expeditions are sent by airplanes with transfers. “Then a ship is loaded with supplies, fuel for the whole year: up to 30 tons of food, 150 tons of fuel. When a ship arrives at the station, it is unloaded, and then over the next few days a changeover takes place – expedition members who had been staying there return home, and the new crew remains for a year.” WHAT DO POLAR EXPLORERS DO? The working hours of the polar explorer are not normalized. It all depends on the research and experimentation. During his stay, Ihor Dykyi, in particular, studied what food seals eat and how they survive under such conditions. They grow very quickly because of maternal milk, which has more than 40% fat content. “Weight gain in babies in the first month reaches 3-5 kg per day. They grow like yeast dough. When we first weighed them, we thought that we had defective weights. They are born with a height of 1.4 m and weighing 25 kg. In order not to freeze in such a climate and to be ready in a month to dive into water, they must quickly grow fat,” explains the polar explorer. For leisure, members of the expedition can play soccer in the snow, even conduct entire championships. “When the middle of the season comes, we have a tradition that everyone should take a dip
in the water. I'll remind you, its temperature is -2 degrees,” recalls the scientist, laughing. In such isolation during the year, it’s not easy for the polar explorers. “The expedition entails complete isolation for a year. Even when it comes to illness or the death of loved ones, nobody will let you get out, and it is impossible to get anywhere. It is important to understand that you will return home only a year later. The internet is very limited. Although earlier you couldn’t even send any photo files. When I returned home, I saw how much my children had grown in a year ... Now there is an opportunity to send photos and videos. We did not have such a possibility: we could send only text messages, saying we are alive, healthy, that we saw a penguin,” he remembers with laughter. One of the greatest dangers facing polar explorers is glacial cracks, as well as ice in the ocean. “In the spring, when the ice clears, we get around on the Zodiac motorized boats. All work takes place on the ocean, and all danger comes from it,” explains Ihor Dykyi. “If a motor boat dies, it can simply be taken by the ocean, where paddles are of no use, no matter how strong you may be, because it is not a lake. There is no helicopter at the station, there is only a spare Zodiac and a rescue team that constantly alternates and stays on the radio.” “There may even be a situation where ice closes in on a boat from all sides. In the ocean, the situation with the ice changes very rapidly. You are in captivity, because you cannot leave the boat, because the ice is ‘alive.’ The depth is 400-500 meters, and the water temperature is -2 degrees, so you will not last long if you fall. Moreover, you can be crushеd by the moving boulders of ice.” ANTARCTICA IS NOT ONLY PENGUINS AND ICEBERGS What could be interesting to see? Icebergs of various shapes, mountains and glaciers, southern polar lights, pearl clouds that are only in Antarctica, mirages (icebergs reflected in the sky), snow rainbows, the polar night (the period when the sun
does not appear for more than 24 hours beyond the horizon, the shortest polar night is observed for 1 day, the longest at the pole is 6 months). “We do not have a full-fledged polar night, on the horizon for two hours there is a glow from the sun. But, if the weather is bad, then the darkness lasts almost 24 hours. Such a night can last up to 3.5 months. It is very oppressive and badly affects the ability to work, because you almost always live under artificial light,” explains Ihor Dykyi. All life in Antarctica is concentrated under water. "When you dive, you see a bright underwater world," says the scientist. “Different sizes of starfish that resemble octopuses; sea spiders with no bodies, their internal organs located in each limb; squid ascites, which in fact instead of blood have concentrated sulfuric acid, and vanadium and other heavy metals in their bodies; crocodile icefish...” Text by Maria KRASNA www.tarasbulba.ru
ruk_proekta@tarasbulba.ru
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
A cheerful culmination to winter. Maslenitsa: cultural and culinary traditions
Maslenitsa is an ancient Slavic holiday, which to this day has not lost its relevance and popularity. It lasts for a whole week, accompanied by delicious food, games, and fun. It came to us from pagan culture and survived after the adoption of Christianity. Maslenitsa became a church holiday and received such names as Butter Week and Cheesеfare Week. It is celebrated starting a week before Lent. In 2019 Maslenitsa is celebrated from March 4 to 10. Traditionally, the holiday was celebrated with a Maslenitsa straw effigy, which was burned, by sledding and jumping over fire. It was also a time to visit friends and family, treat each other with pancakes, dumplings, cheesecakes. Meat cannot be consumed this week, but fish and dairy products can be. The meaning behind the Maslenitsa traditions is to drive away the winter, to awaken nature from slumber, and to secure a good harvest. No wonder the ashes of the burned-up Maslenitsa (symbol of fertility) effigy were scattered across the fields: people believed that in this way fertility was transmitted to the earth. A round, rosy pancake, similar to the sun, according to pagan beliefs, would call the god of the sun Yarylo and help drive away the winter. The worship of pagan gods is a thing of the past, but the tradition of preparing pancakes on Maslenitsa has continued. Pancakes are cooked every day of Cheese Week, starting Monday. They are made mainly from wheat flour, but there are recipes using buckwheat, oatmeal, and corn flour. Traditionally, Maslenitsa is divided into Narrow (from Monday to Wednesday) Maslenitsa and Wide
(from Thursday to Sunday) Maslenitsa. The first three days people would still work on the farm, and from Thursday they began to celebrate more fully. And every day of Cheese Week has its own name and customs. Meeting (Monday). On this day, there were fun games and treats. A straw Maslenitsa effigy was made and dressed up. Children went caroling. Woman began to prepare pancakes. Game Day (Tuesday). The day of newlyweds. Couples went sledding, boys and girls met. Pancakes were served in all homes. Tasty (Wednesday). On this day a son-in-law went to his mother-in-law for pancakes, and the mother-in-law had to show him respect. Funny “punishments” were made up for the unmarried, for which they had to buy others off with pancakes and candy. Revelry (Thursday). The beginning of Wide Maslenitsa, all stopped work and began celebrating. The villagers dressed up. The effigy was brought to the top of a hill. Mother-in-Law Eve (Friday). A son-in-law invited his mother-in-law for dinner. His wife pre-
pared pancakes while he was supposed to show his respect to his mother-in-law and father-in-law. Meeting of the husband's sister (Saturday). A young bride invited her husband's sister, his other relatives, and her girlfriends to her home. The sisterin-law was supposed to give a gift to her husband's sister. Forgiveness Sunday. The last day of Maslenitsa. In an effort to be cleansed of sins before the Great Fast, people asked each other for forgiveness, went to the cemetery, remembered relatives, left pancakes on graves. In the evening the Maslenitsa effigy was burned, and the celebration included jokes, songs, and dancing near the fire, and later jumping through the fire. Some of these traditions have remained in the past, while others have survived to this day. But today Maslenitsa is not only for having fun, eating delicious pancakes, and a good excuse to visit friends and family, but also the symbol of the end of winter, the onset of the long-awaited warm season and the awakening of all living things. That's why we love this ancient pagan holiday. Text by Olga SINYUGINA
TRADITIONS | 11
EASTER AT KORCHMA: LET’S PREPARE AN EASTER BASKET TOGETHER In 2019, Orthodox Christians celebrate Easter on April 28. This is one of the most popular holidays. A lot of preparation and satisfaction goes into its celebration, in particular when it comes to its culinary traditions. In Russia it is customary to serve special Easter dishes for the holiday. This includes a paska (Easter bread), a cheese paska (a dessert in the form of a truncated pyramid) and painted eggs. It is eggs that are eaten to break the Lent. The preparation of Easter dishes brings together all family members. Making the dough and baking the paska requires much skill. The older generation shares their experience with the younger members of the family, so that the traditional pastries turn out tasty and beautiful. In Ukraine, it is also customary to begin celebrating Easter with a painted egg (pysanka). It is no wonder because for Slavs from ancient times for the egg symbolized the birth of a new life. And in Christianity, it became the symbol of the Resurrection of Christ. After blessing eggs, it’s time to eat the paska and other holiday dishes. Interestingly, on this day, no hot dishes are served. After all, the woman of the house go to church and so they prepare the festive dishes in advance. Aspic, salceson, homemade sausage or stuffed goose are served. On Great Saturday, on the eve of Easter, believers bring Easter food to church to be blessed. Women prepare the Easter basket. All of the food
placed in the basket has a symbolic meaning. The paska, painted eggs, and optionally dairy products (cheese, butter), ham or sausage, horseradish, and salt, are gathered. • Cheese Paska, according to different versions, is a symbol of the Lord's Tomb, the place of the miracle of the Resurrection, or a symbol of the mountain of Calvary, on which Jesus was crucified. • Paska is an angelic bread, a symbol of the resurrection of Christ. • Cheese and butter symbolize the sacrifice and love of God. By consuming these dairy products, believers seek God's grace, just as a baby aspires for its mother's milk. • An egg symbolizes the birth of eternal life and resurrection from the dead. • Sausage or ham is the fatted calf, which the father killed upon the return of the prodigal son. It is a symbol of spiritual joy from the fulfillment of God's will. • Horseradish makes one stronger, just as the sacrament of Confession
before Easter makes a Christian stronger in spirit. • Salt is one of the vital products for humans. It gives food taste and symbolizes the connection of people with God who said: "You are the salt of the earth." • An evergreen plant (such as boxwood) is a symbol of immortality and eternal life. • The inalienable attributes of the Easter Basket are an embroidered cloth and a candle. The cloth symbolizes the thread of life, woven into eternity. A candle is the light that people carry. Preparing products for the Easter basket requires not only knowledge, but labor and time. This is especially true for the paska and cheese paska. We at Korchma have always made sure that everyone could fill their festive basket with a paska (without food
additives and preservatives), as well as delicious and delicate cheese paskas and hand-painted eggs. All of this can be purchased starting April 10th. And for those who have decided to bake the Easter bread by themselves, at Korchma Taras Bulba restaurants you can purchase natural products from our farm in the Ryazan province: flour, eggs, butter, sour cream. And you can even bless your Easter basket at Korchma! On the eve of the Feast of the Resurrection Orthodox priests will be blessing and sprinkling with holy water Easter baskets. Get ready for Easter with Korchma Taras Bulba, and may your festive basket be filled with all the most beautiful and delicious food! Text by Olga SINYUGINA
12 | CULINARY
A SWEET LIFE: DESSERTS THAT ARE GOOD FOR YOU We actively fight for the perfect body and the right diet. We wage a war against sweets, and when we eat cake, ice cream, or candy, we blame ourselves for all our sins, we begin to hate our body, and we run to the gym or at least try to do some sit-ups on the mat at home. But do we really have to be afraid of sweets and give it all up for good? According to the latest research – not at all! Finally, the myths about the harmful effects of sweets have been debunked. And these scientists not only debunked the myths, but proved that your favorite desserts can also be good for you. So now the reasons why we just have to eat that stuffed bun, strudel, or ice cream. First of all, it is a boost of energy. It is scientifically proven that simple carbohydrates and sugars that do not possess complex structural connections are rapidly removed from the body and give it a lightning fast charge of vivacity. Believe me, in order for your body to work without fail during heavy physical activity, sweets is just what it needs. The most healthy are desserts with low levels of fat and sugar, which include honey, nuts, dairy products, berries, and fruits (including dried fruit) that are rich in protein, vitamins, fiber, pectin, and antioxidants. Prunes, for example, are very good for people with gastrointestinal problems, as they normalizes the tract’s work and make one feel full. And honey is used not only in cooking, but also in folk medicine, because of its health benefits. Dairy products, such as cheese and yogurt, can be used as a basis for desserts or as one of their ingredients. These include cheese casseroles, puddings, mousses, and ice cream.
Fruits and berries are a good source of vitamins and minerals. They are used to make fruit salads. They are added as stuffing in varenyky, buns, and pancakes, they decorate cakes, pastries, and ice cream. While a variety of the latter, sorbet, is made from fruit juices and puree. So Korchma offers its guests a rich selection of homemade desserts that contain natural, healthy ingredients. This is the sorbet mentioned above (lemon, berry), and ice cream (vanilla, chocolate, strawberry), and magnificent apple strudel, and buns with fruit (plum, cherry or apple). Our roll with prunes and nuts is a real vitamin-mineral explosion. Our honey, raspberry, cream cheese, and poppy seed cakes (with raisins, dried apricots, and prunes) will not only delight you with their delicate, refined taste, but will also give you a boost of energy. So do not be afraid to eat sweets, because the myths about their harmful health effects often remain only myths. Text by Maria KRASNA
NEWS FROM KORCHMA | 13 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
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
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
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.
We h ave o n l y f r es h a n d s a v o r y n ew s !
www.bulbanews.ru Bulba NEWS has its own website now We offer only fresh and savory news! Share the news in social networks, and leave your comments. Send your news to: office99@mail.ru EVERYBODY READS US!
The newspaper office is open for cooperation! Call us at +7(926) 493-94-96 or write to: office99@mail.ru
We are 20 years old! korchma taras bulba
20th of March 20% discount 25th of March 25% discount
Cautio�!
4 4 7 7 0 8 +7(495) 7
Reading books may change you! Change for the better with us.
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�!
www.bulbapress.ru Certificate of registration PI № FS 77 – 19940. Circulation is 5 000 copies.
The town of Odintsovo 122 Mozhayskoye Shosse, +7(495)228-17-61
Laskavo prosymo!