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February 2015 | № 2 (137)
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Andriy Kotelnik: Where the Big Money Is, Justice Ends
Andrey Kurkov: the Most Successful Ukrainian Writer in the World
Українські шедеври: «Похорон кошового» – картина на межі століть
Travel Diary:
New York – the World’s Big Apple
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2 | guest
Andriy Kotelnik: Where the Big Money Is, Justice Ends Former world boxing champion Andriy Kotelnik talked about how his difficult childhood spurred him to become a boxing star The life of Lviv boxer Andriy Kotelnik may become the basis for the script of a Hollywood blockbuster: a boy from a troubled family sold ice cream on the street, washed cars, and at the same time boxed. Sports was the only way for him to escape from poverty. Despite persistent problems with food and shelter, Andriy became a Ukrainian sports star. In 2000, he won a silver medal in the Sydney Olympics, and later moved to the professionals, which started a new chapter in his life. Andriy’s path to win the WBA light-welterweight title was very difficult. Three times he was a victim of biased refereeing, but nevertheless he was able to achieve it. And the ending was just fantastic – in the final 26 seconds of the fight with the Welsh boxer Gavin Rees the Galician beat his opponent in a knockout. Then there was a fight, organized by the famous Don King, in America against Devon Alexander. The Galician was better than the opponent, and this was even recognized by HBO analysts. However, the judges again were not on Kotelnik’s side and gave the victory to Alexander. This was the Lvivian’s last major fight. Not long ago, in his hometown he said goodbye to boxing, winning against the Georgian Alexander Benidze. Specially for Bulba NEWS, Kotelnik remembered his path to success. Below is the champion’s account. His difficult childhood They say success in sports is often reached by people from poor countries or from disadvantaged families. For them, sports is one of the only opportunities to secure a decent living. In general, I agree with this. Children from disadvantaged families have a strong incentive to prove that they’re not like their family or friends who do who knows what on the streets. I also had a hard life. But one does not chose his parents or relatives, so I don’t regret anything. After all, if things were different, then perhaps Lviv wouldn’t have its own champion in professional boxing. I loved sports since childhood,
watched television reports, played football and boxed. From childhood I had a dream – to become famous and powerful. Because I had a purpose in life, and I actually managed to make something of myself and not get lost in the streets. Until the 1990s, І wouldn’t say my family was poor. My dad worked as the head of the Polaron production plant, where he earned a good living. My mother worked in a kindergarten. We had a normal family. What happened next, I don’t want to remember. Let me just say that alcohol destroys all: my mom and dad divorced, and I lost my family. Various suspicious characters began to visit our apartment. One night a bleak individual with a knife came and told me: “I want to sleep here.” We had to put up with it. We had to sleep in the basement, in a factory, or wherever we could find. I spent a lot of time on the street, because no one looked after me. Sometimes I lived with my brother, I spent some time in coach Dmytro Sosnovsky’s house, there was a time when I was even given to an unknown family. So fate had it that as a child I had to take care of myself. I had to go through a lot... Older pupils of Dmytro Sosnovsky gave me jeans, someone gave me a coat, and when I received a pair of Adidas boxing shorts, I felt I was in seventh heaven. I rejoiced even when I received a jumping rope. Now one cannot impress kids with such things. When I was 16, I was presented with brand-name “blinchyky” (bag gloves). I was afraid to train in them, I wore them only at home when I did shadowboxing. At first I could not be entirely devoted to boxing. I needed first of all to survive, that is, make a living. I made money by cleaning cars, selling ice cream. At about age 12-13 I started boxing more seriously. However, I did not always go to the gym; there was even a break from training for a year or two. Because of constant malnutrition I could not gain the desired weight. Eventually I was moved into the category of the older juniors (15-16 years), where the lowest weight category is 105 lbs. Then I weighed about 77 lbs. So I was not accepted. I returned to boxing when I weighed 112 lbs and could train with the older juniors.
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First earnings in boxing As a child, I didn’t think I could make money from boxing. I liked the sport, the trips to the competitions, where we were provided with meals. It was pleasant, as I was able to lead a normal life. I boxed for the traveling, victories, and medals. At that time the system was different... Today you cannot win children over with medals and traveling. They want something more, because the media often publishes the amounts that famous athletes make: one a million dollars, another even more. So children even before achieving anything want to make money. No one thinks about the fact that an athlete becomes a champion not in one day, one month, or one year. To be the best, one must train hard for many years. But hard work remains behind the scenes. The public sees only the performance – the audience is not interested in anything else. In fact, it is very difficult psychologically and physically. Sometimes I think I should work until I’m too tired, then leave boxing. But I always have some goal, and I will never quit until I reach it. And then there are new aims. And so it continues: I always say to myself that you need a little more patience... You may not believe me, but the first time I felt that I had enough money was when I had the first fight for the world title against Souleymane M’baye. The award, for me, was solid. For the championship fight against Gavin Rizal I got half of what I got for the fight against the Frenchman. But I entered the ring not for money but for the title. Incidentally, the Olympic silver medal in Sydney in 2000 brought me a smaller financial award than the championship title fights in the professionals. Although, before the Games I had money only for food, but I returned from Australia a rich and famous person. At least at the time I thought I was rich. I got two apartments, 30,000 dollars. The beginning of a career in the pros After the Olympics in Sydney I moved to the professionals and joined the German company Universum Box-Promotions. When I signed the agreement and saw the numbers in the contract, I was very pleased. But when I was faced with life in Germany, with their taxes, rent, insurance (all of which I paid out of my own pocket), I looked at life differently. It turned out that I went to Germany not to earn money, but only to exist. Again, only when I became a world champion was I was able to put money into my own business. Until then I don’t believe I was earning big money. In Germany I had enough for food and some other minor things. If I had received German citizenship, the awards would be slightly larger. But it takes almost 10 years to become a German citizen. Besides, I didn’t join the amateurs of this country, because I moved there in adulthood, not at age 15.
After all, I would never have agreed to it. I am a patriot of my hometown, my country. No matter what my homeland is like, I always want to come back here. About an impossible dream Of course, I would like to be the undisputed world champion. But I would need to go to America, for in Europe it is difficult to become one. Except if your manager is the British man Frank Warren. He works directly with American TV. Thank God that I became a WBA world champion. And I got used to seeing things realistically. Unification fights are very hard to arrange. Іn the professional ring I have four defeats. But those who understand boxing and saw my fights know that I was not defeated by anyone but the judges. It was not I who lost, but my promoters. Where the big money is, justice ends. But God sees everything. On the third attempt I became a world champion and took what rightfully belongs to me. Favorite Dishes I love varenyky and borshch. Varenyky are the number one dish. I really like the ones with meat. And with potatoes as well. In Germany I loved Turkish cuisine. I also like sushi. In the West this dish is more popular and cheaper than in Ukraine. And once at the King Cup in Thailand I tried “snake” soup. I was so hot that I thought I would burn from inside. Other Thai dishes such as fried grasshoppers, frogs, spiders I did not want to try. During the tournament I ate a lot of fruit. Text: Gleb KURKOV Photos: Yuriy HELYTOVYCH
Background Andriy Kotelnik was born December 29, 1977, in Lviv. He was
trained by the famous Ukrainian coach Dmytro Sosnovsky. In the amateur ring he had 150 fights, of which he won 135. Silver medalist of the 2000 Olympics (Sydney, Australia). Winner of the European Cup 1999 (Lviv, Ukraine). Winner of the Junior European Championship 1995 (Siofok, Hungary). Five-time champion of Ukraine. On November 15, 2000, he signed his first professional contract with the German club Universum Box-Promotions (Hamburg), coach Michael Timm. He made his debut in professional boxing on December 16, 2000, in Essen. Overall he had 36 fights, won 31, suffered four defeats, and one draw. Andriy Kotelnik six times defended the WBA Intercontinental title and two times the WBO Asia Pacific title. He is also a former WBA light welterweight champion.
4 | interview
Andrey Kurkov: «My Home Is in Ukraine»
Even if we present our today’s guest in a few words: “The most successful Ukrainian writer in the world” – it would be more than enough to know who we are talking about. His books have been translated into 36 languages (including Japanese, Chinese, and Turkish). His novel Picnic on the Ice became the first former-Soviet-Union book to make it to the top 10 European bestsellers. Incidentally, in Ukraine the number of printed copies of this book reached 150,000 – it is more than any other book by any other Ukrainian writer. Andrey Kurkov met the BulbaNEWS reporters for an exclusive interview and talked about Ukrainian literature, his reading tastes, European traveling, and translations of his books abroad. – When you read new Ukrainian books who is it that catches your attention? And with what – the style, the language, the plot? – The reader in me finds it quite hard to find a book that I want to read to the end. And it’s rare if books fascinate me. So this makes me appreciate these writers’ books even more and then I talk about them to my Ukrainian friends and foreign publishers. One of the last such books was Oleh Shynkarenko’s Kagarlyk – a contemporary dystopia, which tells about life in Ukraine after the apocalypse, after an incomprehensible and inexplicable war. I had several reasons to love it, one being the author’s style: he subdivided the text not into chapters but into blocks of 100 words. The narrative was fascinating: the protagonist is looking for his lost girlfriend. But also Oleh Shynkarenko’s talent to
create his own literary world got my attention. There are much fewer writers capable of creating their own literary world than writers who can compose an interesting narrative. Out of foreign literature I was fascinated by Knut Hamsun, several novels by Vladimir Sorokin – The Oprichnik’s Day, Sugar Kremlin, Blizzard. Another novel by Liudmila Ulitskaya – Medea and Her Children – made an unforgettable impression on me, it delighted me. – Do you also follow new books or specific names in Europe? – To be honest, sometimes I do, and sometimes I just forget. But at every time I get with my foreign friends and publishers I always ask them: have you noticed any interesting authors? – In Europe, some readers prefer electronic books. In your opinion, is this a threat to printed books?
– Europe is a conservative continent. As of now, in all European countries, except Great Britain, the number of purchased electronic books does not exceed 1 to 3 in relation to printed books. This ration has been in place for several years. Many readers use electronic books on vacation, to save space, but at home they still prefer printed books. – You are the most successful Ukrainian writer abroad. Which of your latest novels is currently being translated and into what languages? – At the end of September we saw the publication of the German translation of Jimmi Hendrix’s Lviv Tour. Now it is being translated into French. In addition to that, different translations of The Maidan Diaries are being published. This book recorded the events that occurred in Ukraine
between November 2013 and the end of April 2014. This book is already out in German, English, French, and Italian. Now Japanese, Polish, and Estonian translations are being prepared. Also, my earlier novels are being translated. Recently, my novel The Dead Man’s Friend, which I wrote back in 1993, has come out in Norwegian; in Austria, they are preparing volume three of the trilogy Geography of a Single Shot – The Bullet Found its Hero. – ”Successful writer in Ukraine” and “Successful writer in Europe” – what is the difference between the two? – In this case, success depends on the country’s book market. Ukraine has practically no book market, there are too few bookstores. And those bookstores that do exist, do not pay the publishers for the books they sell, which makes it
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impossible to be a successful writer in Ukraine. You can be famous, you can be iconic, even celebrated. But success is what makes a writer financially independent. Alas, such independence is easier to get abroad, where the book market is stable and active. In Ukraine, all authors whose books have been published in more than 50,000 copies should be successful and financially independent. But I strongly doubt that is the case. – You often talk to students at foreign universities. Do they identify you as Ukrainian and can they point to your home country on the map? – At first, back in the 1990s, when I just started my literary tours in Europe, many readers were confused when they heard the name Ukraine. But now everyone knows not only where my country is situated, but also the names of different regions which are often mentioned in the newspapers – Crimea, Donbas. – If you were giving a workshop to beginning writers, what would you tell them? – Learn to create an interesting story, then think of how to write it. – You travel a lot. Which countries made an impression on you with their culture, their traditions, cuisine? – It would most of all be South Korea and India. They are very different but in both countries the national culture plays an important part in the social and private life.
– What kind of tourist are you? – I like meeting people more than going to museums. I like places where tourists don’t go. I never think of myself as a tourist. I am a traveler who came to get to know the country and the people. – How do you spend your free time? – In the warm season I garden. We have 40 acres of land and a house in the Zhytomyr region. In the cold season, I mostly read. – Your wife is English, you are Russian by origin, but you live in Ukraine. You are loved and read by so many readers all over the world, why didn’t you choose a different, more comfortable and developed country? – My home is Kyiv, my home is in Ukraine. I never looked for a material comfort. Psychological comfort is much more important for me. I can feel it only what I’m at home. – Your children must know that you are a very successful European writer. What do they think of your popularity? Do any of them dream to become a writer like you? – No, my children have their own passions, they are not much interested in literature. But they read with pleasure. My older son, who used to read my fairy tales, now started reading my novels. – Do you keep the Ukrainian traditions at home? Which culture prevails?
Recipe from Andrey Kurkov – Veal Ribs with Potato Chop carrots and place at bottom of a cast iron stewing pan. Then put in peeled and sliced potatoes, then chopped onions, and on top veal ribs. Pour sunflower oil all over it, season with pepper and salt to taste, put in a bay leaf, cover with a lid, and put into the oven for 2-3 hours.
– There is no competition of cultures at our home. We celebrate the European Christmas, called Catholic Christmas here, we celebrate Orthodox Christmas, and the New Year. – Our magazine promotes Ukrainian cuisine. Can you please tell us your favorite Ukrainian dishes?
borscht, but also chicken curry and rice noodles with sweet-and-sour sauce. – When you travel, do you like to try local cuisine, or you try to find something that would remind you of your native cuisine?
– Your family’s menu normally consists of…
– I always prefer local cuisine. But I also try to pace myself, and whenever I’m in China, I eat not only the famous spicy dishes, but the others, not spicy dishes as well. We are used to the representation of national cuisines by certain cliché dishes. You need to remember that even if you went to an Indian restaurant in Kyiv or Dnipropetrovsk, the real Indian cuisine is so much more versatile than in the restaurant. Just be curious and try to learn more about it.
– Thai, Ukrainian, and Indian dishes. Almost every week we make
Text: Lesia Kirchura Photo: Taras BOVT
– Borscht with vushka, I only tried it a couple of times in my life. Few people know how to make it. Vushka are these small dumplings filled with mushrooms and paprika in very thin dough. I also like, and I can make as well, white beans with chicken fat.
6 | history
February 1 Day of Enthronization of Patriarch Kirill of Moscow and All Russia
February 6 International Bartender’s Day
February 7 The Day of the Mother of God Icon
February 8 Day of Russian Science Flowers to all Ladies
February 14 St. Valentine’s Day
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february
St. Valentine’s Day February 15 Presentation of Jesus at the Temple
February 16 - 22 Shrovetide Week
February 20 World Day of Social Equality
February 21 International Mother Language Day
February 21 Parents’ Saturday
February 22 Forgiveness Sunday
February 23 Motherland Defender’s Day
February 23 Start of Lent (till April 11)
International Love:
USSR Bans Marriages between Soviet Citizens and Foreigners February 15, 1947, is one of the most remarkable dates in the history of the Soviet Union. This was the day the Supreme Council Presidium passed the Decree “On Banning Marriages Between Soviet Citizens and Foreigners.” The lawmakers explained their position solely by their concern for women’s feeling. Allegedly, when they get married and go abroad they don’t feel well and are subject to discrimination. It was no more than a pretext since many USSR citizens dreamed of going abroad. By tabooing such marriages the country’s leadership was pursuing absolutely different goals. The campaign of the Soviet authorities against international marriages began in the times of WWII. Back then many military personnel (both men and women) started their families abroad. Nurses, cooks, pilots, and operators settled in the countries of Eastern Europe where the war was waged and where the USSR later maintained its numerous occupation forces. When the troops began to be withdrawn, it turned out that many men were already married. Women did not want to go back after they had found a spouse and tasted a different life. Naturally, this was not the trend that pleased the Soviet authorities, as it was claimed to be class immaturity. This is not surprising, because the country’s post-war economy was shattered and needed recovery, and it first of all required human resources. Second, it also had negative ideological implications. The Soviet Union propagated itself as the best country in the world where life was a bed of roses, while
the flight of its citizens did not quite match the myth. As a result, on February 15, 1947, the USSR leaders took a radical step. Up until then people were merely intimidated or ”disciplined” at party assemblies, but from that point on any marriages to foreign citizens were prohibited by law. Additionally, in order to remedy the demographic situation, abortions also were banned and the divorce procedure became more complicated. Plus, even international marriages that had been concluded before the decree were annulled. Any types of relationships with foreigners, as well as attempts to leave the country, were treated in the USSR as “anti-Soviet agitation” and were prosecuted under the notorious Article 58. This resulted in the break-up of many families and the breaking of many hearts. The ban for international marriages was officially lifted only after Stalin’s death, but despite this the persecutions continued. This changed only after the Sixth World Youth Festival that took place in Moscow in 1957. More than 35,000 guests from 131 countries of the world came to the festival. Young women and men shook hands, smiled, and sent each other seductive glances. This was not the end of their interaction… Aleksey Kozlov wrote in his memoirs: “The events developed with a lightning speed. No courtship, no false flirting. The newly made couples would wander off away from the buildings, into the dark, in the fields, in the bushes, and they knew exactly what they would be doing. They didn’t take care to walk far that’s why the space
history | 7
Provençal Mayonnaise The 1930s in the Soviet Union were marked with industrialization, which also spread to the food industry. Not only was the production technology overhauled, but also the range of products was considerably extended. This task was the personal responsibility of the People’s Commissar of the Food Industry Anastas Mikoyan, who took a trip to the United States in order to learn from the Americans’ experience. The Soviet delegation returned from the States with the recipes for Coca-Cola and delicious ice cream as well as the secret for making a new sauce – mayonnaise. Mikoyan first tasted it at the Chicago Agricultural Fair. around the hotel was densely occupied, the couples were pretty close to one another, but this mattered little in the dark. The image of a mysterious, shy, and chaste Russian Komsomol girl did not just crumble, it gained a new unexpected feature – a desperate and reckless wantonness. Indeed, ‘still waters run deep…’ Special flying motorized squads equipped with lighting equipment, scissors, and hair clippers were organized. When the squads on trucks, in accordance with the raid plan, suddenly drove onto the fields and switched on all their headlights and beams, then all the large-scale orgy would come to light. The loving couples were a legion. They did not touch the foreigners, they only punished the girls: they would shave off part of their hair right in the middle. The only thing left for her to do was to shave off the rest and grow the hair anew. Gossip about what was happening immediately spread around Moscow. The most curious onlookers would come to the Tourist Hotel, to Luzhniki, and other places of the raids to see the unusual phenomenon.”
Nine months later, in the spring of 1958, “the festival’s children” started to be born. Most of them had darker skin, and so the mothers had a hard time concealing the origin of their babies. First, every time the baby would appear on the street, they would cause quite a stir, because darkskinned baby was a proof of the mother’s easy virtue. Soon after this the USSR legalized abortions again and then amended the Family Code. The times were changing and the number of foreigners in the Soviet country was constantly growing. By origin, they were mostly from Asia, Africa, and Latin America. At the turn of 1950-1960s, 300-350 foreign specialists graduated per year from Patrice Lumumba University, which means that over the course of five years this Moscow university hosted about 1,500 foreigners. No more taboo on international love was ever possible. Text: Stepan HRYCYUK
True to form, all culinary innovations imported from across the ocean were immediately put into mass production. Mayonnaise, in particular, began to be produced at the Shelepikha Factory, which was later made part of Moscow Fat Processing Complex. It received the name “Provençal” and was given to Joseph Stalin to taste. The leader liked the sauce so much that he included it into the food baskets distributed for food stamps. At first the mayonnaise was made exclusively of natural ingredients: egg yolks, refined oil, salt, mustard, and vinegar, which served as a preservative. As recently as in the 1950s it was still produced without any chemical additives. Needless to say, the mayonnaise had an exquisite taste. No feast could go without it: birthday parties, New Year’s Eve, sending-off to the army. The sauce was used as a salad dressing, as a borscht seasoning, or as a bread spread for sandwiches. After the war everything changed. The country was so exhausted that it had an immediate effect on Provençal. First of all, the factories started to economize on oil. The sauce acquired a prevalent vinegar taste and it became liquid and half-transparent. Despite the changes, its popularity still grew. In 1960, 75,000 tons were produced per year and by the time of the USSR collapsed 450,000 tons were produced! Not only did the volume grow, but the product line did as well. The classic Provençal was accompanied by several new types, like Spring, which was made with dill oil. They also produced a special mayonnaise for people with diabetes and sauces with horseradish and tomato paste. P.S. In the 1970–1980s, a bottle of mayonnaise cost 47–48 kopecks. This was enough money to buy 48 copies of a newspaper, 6 cookies, or 9 lbs of carrots.
8 | health care
«Take a Bath – Reverse the Time!»
Since time immemorial different peoples of the world paid great attention to their hygiene and turned the process of washing into a ritual with its own rules and traditions. Going to baths was an important part of their lives. Depending on the geographical location and local traditions, there are some variations in the construction of baths (Russian and Finnish baths were built of wood, Turkish baths were made of stone with an inner marble décor), but their purpose was always the same. 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
The Russians have many sayings about the benefit of baths to a human body: “Take a bath – get born anew,” “Steam your body – live a long and healthy life,” etc. In the baths people not only washed themselves and relaxed, but also treated their colds and other ailments with the help of steam, fragrant twigs, massages, herbal drinks, honey, and other means. The most famous baths in Russia are the Sandunov Baths established in Moscow in 1808 and they are still operating today. The building is recognized as a cultural monument, at different times it served as a filming location for such films as Eisenstein’s Battleship Potemkin and Alexander Nevsky. In the Soviet Union, when individual apartments with all amenities were a rare thing, the baths were an integral part of people’s lives. With the housing problem solved, the city residents did not frequent the baths as often as they used to do before. But in recent years, the baths culture has been making a comeback. Alongside the traditional Russian banya, the spas now offer a Finnish sauna, a Turkish bath (hamam), and other exotic services. This allows everyone to choose a steaming room to their own liking. A Turkish hamam is the mildest impact, with a temperature of just over 100°F with humidity at 95–100 percent. The Russian banya keeps air temperature at above 120–160°F, and the humidity a bit below 40 to 70 percent. Meanwhile, the Finnish sauna keeps low humidity (15 percent) but the temperature can reach up to 230°F. Yet, practice shows that because the air is so dry, such heat is quite bearable. A visit to a steam room is normally paired by swimming in a pool, which has a beneficial effect on your body. Some spas offer all the three types of steam rooms, so you can try each and choose the one you prefer best. For example, young children, elderly people or those who can’t tolerate high temperatures will feel most comfortable in a hamam. Healthy people of all ages can safely go into a Russian bath. The microclimate in those two steam rooms is more endurable and so it is easier to stay there during the procedures – only at the end the pulse rate may slightly rise. But in the sauna the temperature is so extreme that the heart immediately starts to race so it is not suitable for people with heart conditions. The hamam is usually a very comfortable and beautiful room decorated with marble and ornamented with mosaics. In the hamam not only the air, but also the floor, the walls, and stone benches are warmed. There is a special steam generator installed in a separate room. The steam is transported to the room by pipes. You can stay in a hamam for a rather long time without any harm to your
health care | 9
body. Relaxing messages are also given in the hamam. Traditionally in the East, the hamam was not only a place for steaming, but also for socializing, exchanging news – it was a kind of ritual. The hamam is still quite popular today for it gives you a chance to relax, put your thoughts and body in order. A modern Russian banya is normally equipped with a brick, stone, or metal stove. Inside it, behind a closed hatch, are stones that produce steam, and a container for heating water. The hatch is only opened to add water. In this way, the stones are heated more than they would in the open air, at the same time the steam room is not very hot. The air is very humid and has good thermal conductivity, which helps warm the entire body (muscles, bones, joints). The main specialty of the Russian baths is platza – a treatment with a bunch of twigs, the best method for massage and rejuvenation. The venik is composed of different therapeutic plants and they help treat many diseases. The types of wood used for veniks are birch, oak, linden, eucalyptus, and juniper. The microelements, volatile substances, and essentials oils contained in the leaves and bark of these trees always help to treat colds, coughing, muscle and joint pains, headaches, etc. The venik treatment also stimulates sweat production, skin cleansing, and rejuvenation. But in the sauna a venik is not recommended, because at low humidity and high temperature it can dry out and break the skin. As opposed to the banya, in the sauna the stones are open. There are different opinions about whether water should be poured on the stones: some people think that hot dry air is healthier and more bearable, while others feel more comfortable at a higher humidity. Whatever you prefer, you should first of all listen to your own
feelings and stay in a heated room no longer than 20 minutes at a time. Gradually, you can extend your sauna time. If you feel good, next time you may remain in a steam room for up to 30 minutes. Before entering a sauna you need to undress and put on a hat as dry heat may damage your hair. Remember that upper benches are normally hotter, while lower benches are cooler. Start steaming with lower benches, then gradually make your way to the top. And if you’re on a top bench and start feeling dizzy, come down and let your body rest or leave the steam room for a while. Dry hot air produces opulent sweating. It protects the body from overheating. Because the heat in the sauna is so extreme, try to move as little as possible. Together with sweat, the body releases toxins, cleanses itself, and warms up. But you also get dehydrated so that’s why after sauna it is recommended to drink fluids: tea, herbal drinks, juice, mineral water. Do not consume alcohol. Before going to any type of bath, try not to overeat, yet don’t steam on an empty stomach either: it’s best to allow 1.5-2 hours to pass after eating. Note that a visit to a bath will take up at least two hours of your time. Popping in for half an hour is useless for it will have no effect. This ritual is best in the evening because bath presupposes subsequent rest. You will sleep especially well after steaming. Going to a bath is a wonderful way to recover after heavy physical exercises. It’s best to go steaming after a long day’s work. Whatever steaming room you choose – Russian, Finnish or Turkish – the most important thing is to relax, restore your health, enjoy yourself, and put your thoughts in order.
MORS: cranberry, lingonberry, raspberry 300/500 ml 160/250 rub
Text: Olga Synyugina
MINT, MELISSA, LINDEN, VERBENA TEA 300/600 мл 80/140 rub
To celebrate the 15th birthday of the Korchma «Taras Bulba» chain of restaurants we present a CD of Ukrainian classical music in modern arrangements from Bulba Press.
The exclusive new disc will be available for sale in our restaurants! Find time in your life for our music!
10 | Travelling
New York: The World’s Big Apple
The Founder’s Travel Diary A flight from Moscow to New York is not what it used to be a hundred years ago – a sea voyage. Not even what it used to be twenty years ago – ten hours in a smoking coach. I don’t know what’s worse – the transatlantic seasickness or a flight in a smoking cabin. Twenty years ago, the airline companies used to issue certificates for crossing the Atlantic. I have two of those. In this way, they would let you know
I keep promising myself to read fifty pages a day and to write ten. I just wanted to write “at least ten”! But then I noticed a catch that would make me procrastinate again. How simple it is to sit down in the evening and jot down a story from that day. The story that just happened and is still fresh in your memory and senses. I know I will keep my promise and will be writing down everything, digging for it in the depths of memory. My memory is not very retentive: the events from ten years ago are more vivid than from a week ago. The vivid old memories are overtaken by gossip and fantasies and stop being trustworthy. It’s good that I have a habit of taking pictures and by opening a journey’s album I can at least relive the emotions and motives. But photos don’t always make it to albums – they often get lost in storage programs and airbrush software. that a flight is dangerous and difficult. They don’t give those out any longer. Now, when I sit in my business-class seat I think what will happen when the oil deposits run out and how I will get to my New York then. It has long become a very familiar and dear city. I know Manhattan just as well as I know Moscow. When I arrived the weather was sunny and I regretted not bringing my sunglasses or even my
sun block. But the weather is changeable, and the bright sunshine can quickly turn to rain or snow, and then suddenly it’s sunny again and the sky is light blue. The Korchma restaurant in New York brings me mixed feelings. I love it as my own child. I hate it because I am no longer a careless traveler in this city but have to solve millions of restaurant problems.
Welcome to our happy team!
We are always happy to welcome young and energetic men and women eager to work hard and to become professionals at what they do. Every focused and enthusiastic employee will get an opportunity for career growth. A unique feature of our HR strategy is to employ not only the experienced professionals, but also young people, which results in an effective team.
Our job openings: Administrator Cook Hostess Cashier Waiter Delivery operator Bartender Doorman We offer: convenient flexible shifts + free meals + social package + career growth + high corporate culture + competitive salary. Requirements: nationals of the Russian Federation, Ukraine, Belarus, aged 18 to 50. Enthusiasm to work, grow and improve. Human resources department: Moskow, Aeroport metro station, 3 Chernyakhovskogo St. Phone: 8-926-904-41-54, 8-926-461-21-71 resume@tarasbulba.ru
Note! We are now hiring to work in Korchma “Taras Bulba” restaurants in Kyiv and New York.
Travelling | 11
My first day here is Thursday, the visitors and I are happy. They prefer restaurant is full, there is even a small our food! Our products! But what’s more waiting list. With badly concealed glee, important – they have an alternative. my wife and I take our dinner at the bar. They are like us. It’s difficult to make Unfortunately, not all days are like this. them worry for somebody else’s business, But everyone finds it hard now. just as with our employees. It’s more The Apple Store has only a couple of difficult than to make a zebra screw a customers – was iPhone 6 a failure or was deer, I would say. I should make such a the CEO’s coming-out too much for the sculpture out of balloons. homophobes who are still quite numerous An American friend once told me: here. “Yuriy, there is no such thing as a But in the UGG store we find ourselves difficult business! There are people in a line. One time in Australia we made working there who make it difficult!” fun of a former oligarch’s wife, now a “The more people you have the Wall-Street wolf’s girlfriend, for buying harder.” such asexual footwear. We honestly There is nothing I can add to it, I could not understand how she could wear absolutely agree. And I believe it. I am them. Everything changed in 2005. I tip happy I was able to discipline one person an African-American shop assistant for – myself! singling us out in the line and bringing Now I have my own business and I us everything we wanted. make deer live with a zebra! Do you even know how many pairs of My friend from Lviv came and as a UGGs are needed for three children each “New Yorker” I showed him my city, but year? refused to go to Brighton Beach and New I post pictures on Facebook. iPhone 6 Jersey. We went to Brooklyn though, price tag in a New York store. First line – walked over the Brooklyn Bridge. It was 64GB 299$! Everyone starts bombarding a nice sunny day, we moved against the me with requests to bring the phone. tourists’ flow. I will exhibit my picture of People couldn’t care less, they don’t the bridge at some show or place it in the even bother to read to the end (300$ book dedicated to New York when I get for an iPhone!) where it says that this down to writing it. is the price with a year’s contract!!! The We went to the Empire State Building; gadget’s real price is 749$ + 10% tax. The we chose the day, the time, and the euphoria goes away. Everyone goes to the weather in advance. We avoided the line Moscow Apple Store. and moved freely on the observation The picture of brain-shaped soap is deck. These are the two places – the mistaken for a chocolate dessert. I get Brooklyn Bridge and the Empire State requests from brain-eaters and cannibals Building – that are worth seeing every г.Москва, ул. Пятницкая 14 222-15-18 (495) 953-7153, to bring some of them. These are typicalтел.: 8 (915) time. From the951-3760 Bridge you realize the reactions when consumerism prevails power of Manhattan, from the skyscraper reflection. And the advertisers are you see its depth. There is no other way exploiting it! It would be good to learn to experience the city. Times Square is from them, wouldn’t it? cool. The mounted police. The city of I allowed the chef in the New York tamed electricity. Five hundred thousand restaurant to use his imagination, and people pass here every day. But you can’t our food started to look different. know the city. The city is very different. More alluring, should I say? And You can drive in а convertible the servings are bigger. They through Times Square and listen to www.tarasbulba.ru now serve burgers, of course, an Armenian street musician. You they are Ukrainian burgers. can drink coffee in Central Park Also Ukrainian sushi made and be attacked by a starling or of salo. A Ukrainian pizza a killer squirrel. that looks like the Georgian Overall, New York is the Ajarian khachapuri bread – capital of the world in a it has a hard-boiled egg in different sense than Moscow is the middle of it. The food is the capital of Russia. All kinds good: the American customers people live and coexist here. At who make up 80 percent of the two in the afternoon you can
find a disco in a simple restaurant with a bunch of hipsters, champagne, lights, and music. America is constantly changing. They started drinking wine instead of whiskey. Their coffee is almost as good as in Italy. We arrived in America. On one of the days I went to take pictures in Central Park. The weather was wonderful. The right sunlight, a warm morning. Beautiful colors, light blue sky, white sycamore trunks, green grass. A starling marching on the table where we drank coffee. It must be pretty scary from an ant’s point of view. A girl from Ecuador in a café. Her smile is Ecuadorian too. Despite the early Tuesday hours, the park is swarming with people. I decided to get up early to avoid the crowds. I don’t like people, particularly in my pictures. So I got up with the birds and went to the park. And it is full of dog-walkers. They even outnumber the runners. Naturally, for the dogs it is morning toilet time. They defecate all over the place. In New York, you can get fined for $200 for dog’s poop. So everyone picks it up. They carry special bags around and then place the bag on their hand to carefully pick it up. Sometimes it’s a sausage, sometimes something nastier. Even the very welldressed ladies do it. I know what it feels like, I used to pick up after myself at the South Pole. But it was a different thing, it was minus 40 degrees outside so it froze right away. And here… I suddenly imagine how this same lady then touches somebody with those hands. Of course, she wears a bag and everything, but it’s still nasty. You need to really love your pet. I didn’t take pictures in the park then, there were more people than in the afternoon. I got cold and almost lost my wallet. I was later sitting in Starbucks, drinking coffee and watching how many people enter and leave in 20 minutes. Text and photo: Yuriy Beloyvan To read the entire text of the article and other stories about traveling go to: www.beloyvan.ru
к н и га-мен ю To celebrate its 15th birthday
‘Korchma Taras Bulba’ reveals its secrets! We offer you a recipe book
Not by the salo alone
12 | Історія одного шедевра
«Похорон кошового»: картина на межі століть Олександр Мурашко часто згадував своє дитинство, коли він лежав у ліжку, а бабуся розповідала героїчні історії про козаків. Маленькому хлопчикові уявлялися переможні битви, суворі гетьмани, посиденьки на Запорізькій Січі біля вогнища і далекі походи на човнах. Згодом пройдуть роки і всі ці спогади він втілить у картині «Похорон кошового», яка стане у його творчому доробку чи не найважливішою. Досі мистецтвознавці дивуються – як в одній роботі митцеві вдалося так детально відтворити народний ритуал похорону. Художник народився 26 серпня 1875 року у Києві. Його виховувала бабуся, яка була простою селянкою. Згодом хлопчик переїжджає мешкати до свого вітчима, що мав іконописну майстерню. Господар став активно залучати пасинка до роботи, але той працював неохоче, адже мріяв піти вчитися і стати великим художником, а не просто створювати лики святих. Пізніше він згадував роки, прожиті у вітчима, так: «Якось розмалював недавно побілену стіну сходів, за що отримав значного прочухана. Мріяв: коли виросту – стану великим художником, але батько й слухати про це не хотів. Йому були потрібні працівники в іконописній майстерні...» Врешті-решт між пасинком і вітчимом виникає конфлікт. Підліток втікає з дому, збирає трішки грошей і таки їде вчитися до Санкт-Петербурга. Вступає до Вищого художнього училища, що діяло при Петербурзькій
Академії, і згодом потрапляє до майстерні Іллі Рєпіна, який був кумиром тамтешньої молоді. Подейкують, що саме його картина «Запорожці пишуть листа турецькому султанові» надихнула юнака на створення однієї з найвідоміших робіт – «Похорон кошового». За сюжетом вона стає ніби продовженням рєпінських «Запорожців…», адже на ній зображено похорон кошового, хороброго Івана Сірка, який також присутній на полотні Рєпіна. Ця єдина на історичну тематику картина Мурашка просякнута скорботою. Обличчя запорожців суворі і засмучені, а кожна фігура – яскравий характер. Особливо колоритною є центральна постать – старий козак, який несе на подушці символ отаманської влади – булаву. Подейкують, що для цього образу художникові спеціально позував шістдесятирічний письменник Михайло Старицький, автор п’єси «За двома зайцями».
Похоронна процесія на картині рухається урочисто. Домовина, традиційно накрита червоною «китайкою», ніби пливе на могутніх плечах козаків. Дехто з них несе у руках запалені свічки, які м’яко розганяють темряву, а фоном для запорожців слугує похмурий ліс. Від чого гнітюче враження тільки підсилюється… У 1900 році Олександр Мурашко представляє «Похорон кошового» на конкурс та отримує найвищу нагороду – золоту медаль, а разом з нею можливість три роки навчатися за кордоном за рахунок Академії. Отже, можемо впевнено сказати, що у творчій біографії Мурашка картина стає визначальною. Нею він не тільки залишає позаду своїх конкурентів, серед яких було багато талановитих російських художників, але й отримує унікальний шанс виїхати до Європи. На нього чекає Рим, Венеція, Париж, а з ними нові перемоги і визнання.
news from «korchma» | 13
Epiphany Bathing by Korchma Epiphany is a Christian holiday that celebrates the Baptism of Christ in the Jordan River. During the Baptism, the Gospels say, the Holy Spirit manifested Himself in the form of a dove. One of the major traditions on this day is bathing in rivers and lakes. On the 19th of January a hole in the form of a cross is cut in the frozen water, and people make a procession to it. Many parishioners, despite cold weather, take a dip in the freezing water – they believe that it can cure all diseases and strengthen the spirit and help them remain healthy throughout the year! It’s already a tradition that the employees of the Korchma Taras Bulba chain of restaurants take a dip in the freezing water on this day. This year, 72 daredevils volunteered to do it! We packed a lot of hot tea and sandwiches and went to Strogino to Small Bezdonnoye Lake. The most courageous jumped into the ice hole right away! An unforgettable experience! Their support group was waiting for them on the bank with towels and blankets. After putting on warm clothes, we went off to drink the tea and enjoy the beauty of the winter forest. With the squirrels jumping on the trees next to us and the pines covered in a blanket of snow, it looked like we were in a fairy tale! We spent the day laughing and having lots of fun.
Treat yourself! Starting in the New Year, the restaurant chain Korchma Taras Bulba will offer an exclusive line of designer T-shirts. The number is limited so don’t wait too long to buy one for yourself. This is your chance to stand out!
500
rub.
500
rub.
600 ru
b.
14 | menu
from 9 am to 12 pm с 9:00 до 12:00
СНIДАНОК Ъ - ЗАВ Т РKАК - С НIД А Н О К Ъ B R EA FAЪST
(у к р ) (р у с ) (б е л ) BEST RECIPES OF SLAVIC CUISINE ЛУЧШИЕ РЕЦЕПТЫ ОТ СЛАВЯНСКИХ НАРОДОВ
BREAKFAST OF CHAMPOINS ЗАВТРАК ПОБЕДИТЕЛЯ Ham, egg, toast, potatoes, cheese and musветчина, tard sauceяйцо, тост, домашний картофель, соус из сыра и горчицы VILLAGE EGG OMELETTE ОМЛЕТ ИЗ ДЕРЕВЕНСКИХ ЯИЦ Fillings (optional): ham, cheese, tomato с добавками на выбор: ветчина, сыр, помидор COSSACK’S SNACK Village eggs, ham, vegetables КАЗАЦКИЙ ПЕРЕКУС домашние, 2яйца FRIED EGGS ветчина, овощи Village eggs, bacon, roasted potato wedges ГЛАЗУНЬЯ ИЗ ДВУХ Served in a frying pan ЯИЦ яйца домашние, бекон, картофель подеревенски. Подаётся на сковородочке.
150/50 g 150/50 г
200 r 200 р
3 pcs 3 шт 30 g 30 г 250 g
110 r 110 р 50 r 50 р 220 r
250 г 200 g
220 р 195 r
200 г
195 р
BLINTZES STUFFED WITH COTTAGE НАЛИСТНИКИ С ДЕРЕВЕНСКИМ CHEESE AND SWEET RAISINS ТВОРОГОМ И СЛАДКИМ ИЗЮМОМ Served with homemade sour cream Подаются c домашней сметаной 1MAGIC COTTAGE CHEES CAKES СЫРНИКИ (SYRNIKI) ВОЛШЕБНЫЕ сToppings: медом / соhoney сметаной протертой / sour/ сcream / raspberry малиной puree Приготовлены из домашнего Made with cottage cheese and творога raisins с изюмом RICE PORRIDGE with fresh fruit (apple, КАША РИСОВАЯ со свежими pear, banana) фруктами (яблоко, груша, банан) OATMEAL PORRIDGE with cinnamon КАША ОВСЯНАЯ с корицей COCOA КАКАО
200 g 200 г
195 r 195 р
150 g 150 г
185 r 185 р
200 g 200 г
110 r 110 р
200 g 200 г 200 g 200 г
95 r 95 р 80 r 80 р
при заказе двух блюд кофе в ПОДАРОК! FREE COFFEE on– ordering two dishes! Все блюда приготовлены на воде Water used for cooking comes from artesian «Каморинская» из артезианской скважины, well situated at peasant farm enterprise которая находится в хозяйстве «Казачье» “Kazachye” of района the Mikhaylovsky Михайловского РязанскойDistrict области. of the Ryazan Region. Meat and dairy products Используются мясные и молочные продукты come from our ownхозяйства enterprise«Казачье» “Kazachye” из собственного
НОВОСТЬ — СОБСТВЕННАЯ ПАСЕКА NEWS OF ГОДА THE YEAR – OUR OWN BEEYARD
30 30 минут minutes
ПОСТНЫЙ LEAN
ДЕЛОВЫЕ BUSINESS ОБЕДЫ LUNCH
САЛАТ ИЗ ЧЕЧЕВИЦЫ С СОЛЕНЫМ LENTIL SALAD WITH PICKLES ОГУРЦОМ
315 р. 315 r.
200 г 200 g
БОРЩSORREL ЗЕЛЕНЫЙ ПОСТНЫЙ LEAN BORSCH
200 200 гg
ВАРЕНИКИ ПОСТНЫЕ С КАРТОФЕЛЕМ LEAN VARENIKI WITH POTATOES
200 200 гg
УЗВАР В ПОДАРОК FREE UZVAR
РЫБНЫЙ FIS H
САЛАТ ИЗ СВЕКЛЫ С СОЛЕНЫМ ОГУРЦОМ BEET SALAD WITH PICKLES УХА «ДНЕПРОВСКАЯ» DNEPROVSKY FISH SOUP КОТЛЕТЫ ИЗ ЩУКИ И СУДАКА PIKE AND SANDER CUTLETS WITH RICE УЗВАР В ПОДАРОК FREE UZVAR
220000мmлl
МЯСНОЙ MEAT ОЛИВЬЕ С КОЛБАСОЙ OLIVIER SALAD WITH SAUSAGE ФИРМЕННЫЙ БОРЩ «КОРЧМА» SPECIALTY BORSCH “KORCHMA” КОТЛЕТЫ БАБУСИНЫ СGRANNY’S КАРТОФЕЛЬНЫМ ПЮРЕMASHED CUTLETS WITH POTATOES УЗВАР В ПОДАРОК FREE UZVAR
540 р. 540 r.
КУРИНЫЙ C H I C K EN
115/100 115/100 гg
CHICKEN КУРИНАЯ NOODLE SOUP КОТЛЕТА СCHICKEN РИСОМ CUTLET WITH RICE УЗВАР В ПОДАРОК FREE UZVAR
200 г 200 g 200 200 гg
200 200мл ml
ВИНЕГРЕТ VINEGRET (BEET SALAD) ЛАПША КУРИНАЯ
узвар в ПОДАРОК! free uzvar!
475 р. 475 r.
200 г 200 g 200 г 200 g 115/100 г 115/100 g 200 мл 200 ml
445 р. 445 r.
200 г 200 200 г g
200 gг 85/150 85/150 g 200 млml 200
menu | 15
HOMEMADE DESSERTS MADE BY OUR BAKERS
H
HONEY CAKE An all-time favorite, tender and airy cake with
150 g
Crispy wafers with Dulce de Leche cream 1000 LAYER CAKE (NAPOLEON)
200 r.
KIEV CAKE
150 g
210 r.
H
130 g
200 r.
150 g
230 r.
HOMEMADE CHERRY PEROGI with light cherry tartness
90 g
130 r.
HOMEMADE PLUM PEROGI Tender dough, incredible taste of plums and chili pepper
90 g
130 r.
HOMEMADE APPLE AND PEAR PEROGI A summer aroma and taste of sweet pears
90 g
130 r.
ICE CREAM Vanilla, chocolate, strawberry
50 g
110 r.
SORBET Lemon, berry
50 g
110 r.
Our favorite – majestic APPLE STRUDEL Served with ice cream and caramel sauce.
cake 100 g
SMETANIK (SOUR CREAM CAKE)
180 r.
wonderful cream cheese frosting HN POPPY SEED CAKE A recipe straight out of mother’s cookbook. cream and delicious layers of raisins, dried apricots and dried plums
150 g
150 g
200 r.
UKRANIAN WAFFLE CAKE (“HOPE”) Crispy wafers with Dulce de Leche cream
100 g
140 r.
DRINKS
MORSES
ORGANIC BERRIES, “KAMORINSKAYA” WATER (WELL NO. 12/04K) AND RECIPE THAT IS GUARANTEED TO PRESERVE BERRIES’ PROPERTIES MORS: cranberry, lingonberry, raspberry 300/500 ml 160/250 r. MORS: blueberry, cherry 300/500 ml 140/200 r. UZVAR a kompot from dried pears, 300/500 ml 90/130 r. apples, cherries and plums
KVASSES
300/500 ml 70/90 r. HOMEMADE KVASS Traditional Ukranian beverage made form bread LEMON AND HONEY FLAVORED KVASS 300/500 ml 130/190 r.
FRESHLY SQUEEZED JUICES 300/500 ml 300/500 ml 300/500 ml 300/500 ml 300/500 ml 300/500 ml 300/500 ml 200 ml 200 мл
COFFEE at e d decaffein ble ai l a coffee av
HIGH MOUNTAIN-GROWN CEYLON TEA (black)
350/600 ml
JASMINE TEA
350/600 ml 140/250 r.
FIRE FLOWER TEA
350/600 ml 130/230 r.
SUN OF CHINA TEA
300/600 ml 130/230 r.
MINT, MELISSA, LINDEN, VERBENA TEA 300/600 ml 300 ml
220/370 r. 250/420 r. 190/320 r. 210/360 r. 150/220 r. 190/320 r. 190/320 r. 270 r. 400 r.
300 ml
130 r
45 ml 100 ml 150 ml 150 ml 150 ml
90 r. 90 r. 130 r. 140 r. 170 r.
90/160 r.
80/140 r. 180 r.
TEA ADDITIONS THYME; FRESH MINT
6g
70 r.
HERBAL TEA
6g
70 r.
30 g
40 r.
HONEY: melilot / esparcet / linden and
50 g
70 r.
HONEY FROM OUR OWN BEEYARD
50 g
60 r.
white cherry / apricot / raspberry
JUICES ORANGE, GRAPEFRUIT, PEACH, APPLE, TOMATO
TEA
VITAMIN SEA BUCKTHORN TEA
ORGANIC HONEY, RAISINS, MASH, LEMON, “KAMORINSKAYA” WATER
ORANGE GRAPEFRUIT CARROT Served with cream or olive oil CUCUMBER, CELERY and APPLE BEET, CARROT and APPLE APPLE and CARROT APPLE PINEAPPLE POMEGRANATE
NH ROLLED CAKE WITH DRIED PLUMS AND NUTS
210 r.
RASPBERRY CAKE Who doesn’t dream of summer during the cold winter? Tender sponge cake and raspberries in cream cheese frosting
ESPRESSO AMERICANO CAPUCCINO LATTE GLACE
180 r.
by sweet pastry crumbs
cream cheese frosting N
150 g
MINERAL WATER SODAS “KAMORINSKAYA” WATER sparkling, still BON AQUA sparkling, still NARZAN sparkling VITEL still PERRIER sparkling COCA-COLA / COCA-COLA LIGHT / SPRITE / FANTA / TONIC RED BULL
500/1000 ml
30/60 р.
500 ml 500 ml 330 ml 330 ml 250 ml
90 r. 130 r. 160 r. 210 r. 150 r.
250 ml
220 r.
We h ave o n l y f r es h a n d s a v o r y n ew s !
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We offer only fresh and savory news! Share the news in social networks, and leave your comments. Send your news to: bulbanews.ru@gmail.com EVERYBODY READS US!
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e Cat and the Fox’, Children’s encyclopedia, a fairy tale ‘Th puzzles. Look for new issue as well as poems, riddles and crossword BULBA PRESS of the children’s magazine Tarasik by aurants in “Korchma Taras Bulba’ chain of rest
Your kids deserve the best childhood!
4 4 7 7 0 8 (495) 7
Ukrainian cuisine – made with love! Restaurants’ location:
MOSCOW, Aviamotornaya metro station, 6 Krasnokazarmennaya St., (499) 763 5741
Avtozavodskaya metro station,
6 Velozavodskaya St., (499) 764 1532
Akademicheskaya metro station,
16/10 Profsoyuznaya St., (499) 125 0877
Alekseyavskaya metro station, 3 Bochkova St., (495) 616 6754
Airport metro station,
64 Leningradskiy Prospekt St., (499) 151 9011
Baumanskaya metro station,
23/41 Bakuninskaya St., 8 495 956 55 81
Borovitskaya metro station,
8 Mokhovaya St., 24-hour, 8 962 918 75 38, 8 985 644 85 44
Krasnye Vorota metro station,
47 Myasnitskaya St., (495) 607 1762
Leninskiy Prospekt metro station,
37 Leninskiy Prospect St., (495) 954 6466
Novokuznetskaya metro station, 14 Pyatnitskaya St., (495) 953 7153
Novye Cheryomushki metro station, Nametkina St., 13 г, (495) 331 4211
Smolenskaya metro station,
12 Smolenskiy Avenue. St., 24-hour, (499) 246 6902
Tsvetnoy Boulevard metro station,
13 Sadovaya-Samotechnaya St., 24-hour, (495) 694 0056
Chekhovskaya metro station,
30/7 Petrovka St., (495) 694 6082
Yugo-Zapadnaya metro station,
6 Borovskoye Road, (495) 980 2051
Vystavochnaya metro station, of 1905 year,
27 Shmitovskiy Passage, 24-hour, (499) 256-4660
Odintsovskiy District, Gorki-2
‘Zhyvoi Dom’ Trade Center, 3rd floor +7 (495) 221-03-34
KIEV, “Teatralnaya”, “Zolotye Vorota”,“Kreschatik” metro station, 2-4/7 Pushkinskaya St.,+38 (044) 270-7248 357 West Broadway, NYork City, NY 10013 phone: (212) 510 75 10
Laskavo prosymo! Certificate of registration PI № FS 77 – 19940. Circulation is 5 000 copies.