Korchma 10 preview eng

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

October 2015 | № 10 (145)

More news and photos at www.tarasbulba.ru korchma@tarasbulba.ru

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Project manager – Yuri Beloyvan

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Korchma is opening a new restaurant in Maryino

Cossacks at Elbrus

Employees of our restaurant chain climbed the highest mountain in Europe

British Surgeon Henry Marsh ‘Our Victories Are Only Victories Because of Our Big Defeats’ Wi-Fi in all restaurants

24/7 food delivery and hotline:

8 (495) 780-77-44

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2 | news from «korchma»

There are more and more places where you can find healthy and natural food. This season, our restaurant chain will open a new Korchma Taras Bulba restaurant. The well-known logo with a forelocked Cossack will now appear in Maryino. The new restaurant, even though designed under the chain’s standards, will have several specific features. Some of its secrets were kindly revealed by the brand’s founder, Yuriy Beloyvan. In an interview with us he talked about the total area of the restaurant, what the patrons can expect, and most important, how to maintain positive thinking and how to turn a recession into a launching pad for growth.

Korchma is opening a new restaurant in Maryino – Yuriy, many business projects either close down during a recession or at least save up their resources until better times. You, on the contrary, are not afraid to invest in another restaurant…

And one of the biggest restaurants at that. Are you aware of the risks?

There are always risks. But if your business prospers and there are opportunities for growth, why not use them? I believe that along with the negative developments there also appeared favorable conditions.

For example, rent prices finally reached market level. Up until recently these prices had no real basis. Owners could set any price they wanted and you had to pay it. But now they have to think twice before naming a price. The prices did go down and it’s a perfect opportunity for a new restaurant.

Our other advantage is that most of the items on the menu are prepared from ingredients produced in Russia. Their prices grew but not as much as imported products. There is still another principle – the principle of money investment. If we made profit last year, where do we invest it? I can deposit my money in a bank or purchase dollars and

hope for the exchange rate to grow. There are many people doing that, but not me. I like to work in a sphere that I know something about. And every time I have a chance, I open another restaurant. I am convinced that a recession is a time for growth. You can go bankrupt even during good years. Statistics show that eight out of ten restaurants close down even in economically stable periods…

– How important is it to remain optimistic and stay motivated?

Very important. My objective is not just to open a new restaurant but also to inspire people to think as if there were no recession, which is very difficult to do because all the prices went up. But I also know that people tend to exaggerate things and to fret about trifles. There is a joke: “Shrimp have grown expensive, everyone is in mourning.” But before that only two percent of the population was regularly buying shrimp – everyone else was only dreaming about doing it. Now the dreams are gone, but what will the Russian people do without dreaming?

And so everyone is depressed. A person used to dream about a Ferrari, and now he’s deprived of that dream. But this is just his point of view

news from «korchma» | 3

– the level of difficulty in getting a Ferrari didn’t change a bit. His thinking changed. And such defeatist thinking has a negative impact on business, on customers, on everything.

– The total area of the new restaurant will be 800 square meters.

I assume this is one of the largest restaurants in your chain?

We have several restaurants as large as this one, but their setup is so unfortunate that they seem to be under 500 square meters. They have many small closets, nooks, and other rooms. This one has a large open space and we plan to use it to our advantage. For example, we will have a big playroom for children there, the largest in our chain. We have hired a specialist who will work with children all day. It will be a sort of kindergarten at the restaurant. I hope we will be lucky and find a few vintage games – the Sea Battle, the Hunt, and others…

– Will the interior design follow the chain’s standards?

It will. The restaurant already has a stove decorated with painted tiles from Kosiv (Kosiv is a town in the Ukrainian Carpathian mountains), it’s already our tradition. We will have beautiful folk paintings. On one of the walls we plan to draw coats of arms of all the Cossacks divisions that ever existed: Zaporizhian, Don, Tersk… This will be our way of showing that Cossacks had one genealogy and that our nations have a huge cultural stratum which brings people together.

– Why did you decide to open a restaurant in Maryino?

It’s simple, really. There is a Korchma close to that neighborhood, and we used to receive many delivery orders from there. We saw that local residents liked our cuisine and our service. They kept asking, “Why there is no restaurant here?” That’s why we decided to open a restaurant there. We can cater to the needs of the many surrounding neighborhoods.

There is also another reason. We’ve noticed lately that the city center is oversaturated – there is never enough parking space, a huge density of cafes and other restaurants… But many people live in the suburbs which are on the rise now. They develop their own infrastructure and the residents don’t want to go to the city center every day. We have our own successful example – our restaurant in Odintsovo that has been successfully operating for several months.

– You mentioned that in your restaurants you only use ingredients from Russia. Are you thinking of expanding your farm, which has been producing food for the restaurant chain for many years?

Definitely. We already have cows, pigs, sheep, and rabbits there. We have a small poultry farm. We now plan to start our own cheese and dairy farm to provide our kitchens with healthy and natural ingredients. Our food should taste like home. This is our main principle!

Stepan HRYCYUK

4 | interview

He is a neurosurgeon with a world-renowned name, he has performed dozens if not hundreds of successful brain surgeries and has become a protagonist of two films.

Recently, Henry Marsh published his memories Do No Harm: Stories of Life, Death and Brain Surgery, which became a bestseller in several countries. It talks about relationship ethics between doctors and patients, about the bitter truth of a disease and the fragile hope for recovery. The book has just been translated into Ukrainian. We met the bestselling author and took an exclusive interview with him.

British Surgeon Henry Marsh: ‘Our Victories Are Only Victories Because of Our Big Defeats’ On neurosurgery Last week I operated in Albania. I like operating in exotic countries. The surgery was observed by a well-known Norwegian writer Karl Ove Knausgaard.

He wanted to see a brain surgery for himself. He watched the first part of the operation on a TV screen. Then I invited him into the OR and told him: “Take a look into my microscope.» He did, and he was fascinated, he asked to see it again and again. It is like watching an object through very powerful binoculars. Some operations are indeed awful and nasty, but there are those that seem beautiful.

Despite this, all of them are still very dangerous. A surgeon is not so much concerned with beauty, as with danger. You need to be very attentive when you’re on the border between science and human life. Surgery is sort of like a bloody sport. A surgeon is inspired by this adrenaline rush, this excitement before the operation. It can be compared with the work of a mine clearance engineer, but a newbie one, a coward, because it is the patient’s life not the surgeon’s life that is in danger. But what turns the operation into a really exciting spectacle is your deep and sincere desire to do everything you can to make the patient better.

Reflections on Ukraine I first came to Ukraine 23 years ago. It was a gray and gloomy country.

The atmosphere was very depressing. Fortunately, the situation has improved throughout the years. Whenever I met Ukrainian doctors I realized that so many of them are highly educated and intelligent people. But their work

conditions, compared with the West, were simply terrible. I was stunned. But I also immediately noticed that Ukrainians are open to Europe, they establish contacts, they want to learn. I am pleased to see that Ukrainian medicine has been moving in the right direction in the past few years; neurosurgery has improved, as well as medicine overall. There are still so many problems. As an Englishman, I keep saying that every obstacle is a chance to grow.

My wife (Henry Marsh’s second wife – Kate Fox – is a famous British cultural anthropologist) My wife wrote a book about English rules of conduct. One of them is called the rule of false modesty. It means that the Brits don’t like to boast their achievements and turn them into jokes. I like to break this rule. When I boast, I want to show my wife how this false modesty can be discarded. I am going to break this rule right now because I’ll tell you that my book is very successful around the world. It was published in the US, Germany, the UK. It has been translated into 17 languages. All the feedback that I receive from readers mentions honesty. Apparently, most of us are aware of the lack of honesty from doctors, otherwise my book wouldn’t be so popular.

The book was published thanks to my wife. Every day, when I would come home from work, she would ask me about my day. And I would read a piece from my diary to her. Then she said, “It would make for a good book. Why don’t you talk to my agent?”

interview | 5

I sent him one of those stories, incidentally it was about Ukraine. He replied that my notes are worth publishing. I spent the next ten years turning them into the book you’re now holding in your hands.

My book Do No Harm: Stories of Life, Death and Brain Surgery In my book I tried to relate a surgeon’s feelings during an operation. The problem is that this is a very exciting job. It gives you colossal feedback. But our victories are only victories because of our big defeats. In life, just like in surgery, we have to learn from our own mistakes. If a surgeon has no courage to recognize that a surgery failed because of his mistake, he won’t be able to improve later. He will stop growing. His younger colleagues will have no role model. My book is about victories and disasters of my life.

On relationships between doctors and patients I would be happy to know that my book helped readers realize how important the relationships between doctors and patients are. Every person deserves to have at least the tiniest hope of recovery. Any doctor, no matter what branch of medicine they work in, sooner or later will face a problem how not to lose empathy. You need to find a balance between caring for human life and professional objectiveness, a doctor’s impartiality.

On writing An English poet Robert Graves once said that a trashcan is a writer’s best friend. I can say that my best friend is the “Delete” button on my keypad. I come from a bookish family and I developed a reading habit early in my childhood. I don’t think you can become a good writer without reading many books.

I have to admit that I have this peculiar feeling of needing to communicate with the world through my texts. Early on in life, I felt an urge to write. In my teen years I was writing bad poetry, at the age of 13, I started writing a diary. At 22, I burned both of them. Sometimes I regret it now. I would be curious to read them now.

On a writer’s secrets One of the major writing rules tells you to never use two words where you can get away with one. I am lucky to be living a very interesting life. Daily I witness lots of exciting happenings at my work. It gives me plenty of material for my notes. I have no need to use many epithets or tropes to embellish my writing.

That is why I wrote my book in a simple and accessible style. My most valued reviews are those that praise how well-written the book is.

I still don’t see myself as a writer, but I must have become one. I am now facing a new problem known to all successful writers. After you write a bestseller people immediately start asking you about your next book. And so you start thinking about writing a new one.

On leisure In my free time I work in my garden, I grow trees, I keep bees. I like biking and making wooden furniture.

Text: Lesia Kichura Photo courtesy of “Staryi Lev” Publishing House

Quotes: A neurosurgeon’s life is never boring and he can be extremely successful, but you have to pay a high price for it.

There are funny cases. There are absurd cases. There are heartbreaking cases. But there are never boring cases.

A true Englishman will never talk about his feelings. If asked about them, he will joke his way out of it.

6 | History

October 1 Day of the Icon of Our Lady the Healer International Music Day

October 3 World Smile Day

October 4 Day of Saint Dimitry of Rostov

October 5 Teachers’ Day

October 9 St. Johnthe Evangelist’s Day

20 october

Chaika GAZ-13: The Best Gift for the Politburo

International Cooks’ and Bakers’ Day

October 14 The Mantle of Our Lady Day of the Ukrainian Cossacks

October 16 World Food Day Boss’s Day

October 18 Synaxis of the Hierarchs of Moscow

October 19 St. Thomas’s Day

October 20 International Cooks’ and Bakers’ Day

October 31 St. Luke’s Day

For the Soviet automobile industry, the release of Chaika GAZ-13 was an outstanding event. The car stood out from its competitors due to its outer-space design – it was stuffed with technical gadgets and could accelerate to 160 km per hour. And this was back in 1959! But for the lesser mortals, Chaika GAZ-13 was a mere dream for it was reserved for Politburo members, ministers, Soviet and foreign diplomats. Several Chaikas, however, were presented by Khrushchev to the first astronaut Yuri Gagarin, writer Mikhail Sholokhov, President of Cuba Fidel Castro. Valentina Tereshkova looked very chic in her Chaika, which she also received as a present.

The government commission for the development of an executive car for high-class politicians was issued to Soviet engineers in 1955.

They spent a lot of time designing the car until they finally chose an easy path. The Ministry of the Automobile Industry purchased in the United States two vehicles – the Packard Executive Patrician and Packard Caribbean – to inspire the Soviet engineers. After that, the work on the car took off the ground.

On January 16, 1959, on the first day of the 21st Congress of KPSS, the new Chaika GAZ-13 was presented to the Soviet citizens. The date of the presentation was not fortuitous – Soviet ideologists liked to time all achievements to the Communist Party congresses.

The novelty from Gorky Automobile Factory hit the newspapers and pictures were distributed by the thousand. It was indeed worth the pride.

After the morose ZIM and ZIS, this car looked very elegant and stylish. Precisely for this reason it received such a romantic name – “chaika” means “seagull” in Russian. Chaika also had a large panoramic windshield with wonderful visibility, an efficient heating system, and a spacious interior which could comfortably seat seven

passengers! Since the car was over five meters in length, it could fit three rows of seats, with a collapsible middle seat.

In addition to that, all limousine windows were equipped with electric power lifts, a button antenna control, and a hi-tech radio receiver with automatic channel tuning.

The engine was also a state-of-the-art invention: it held 5.5 liters and had 195 horsepower. Even when fully loaded, the car could drive at up to 160 km per hour. It was an economical vehicle as well, because for each 100 km it consumed an average of 21 liters of fuel!

The car was released in the then fashionable colors: black, dark red, and light beige. But the main décor item was a stylized figure of a seagull on the radiator. The engineers explained this in the following way: “Residents of the city of Gorky on the Volga River are often fascinated by gliding seagulls that fly over the water expanse. When faced with the problem of naming the new highclass vehicle GAZ-13, the Gorky engineers settled on the name Chaika – Seagull.”

The cars were tested on the roads in Ukraine, Russia, and Kazakhstan. The test vehicles drove over twenty thousand kilometers overall. After

History | 7

How Gina Lollobrigida met Elizabeth Taylor

Chaika GAZ-13 (1959-1981) that, they were put into production and presented at world salons.

Everything would have been great had Chaika not been copied to the minute detail from the latest model of the American Packard Caribbean… It is said that visitors at the 1959 US Salon were extremely surprised to see a foreign car brought from the USSR. They simply couldn’t understand how overseas engineers managed to create an automobile so similar to the one driving on their roads. But no one made a big deal out of it. A year later Packard went bankrupt and Chaika was successfully

Packard Patrician (1956-1958) produced until the Olympic Games in Moscow.

And yet, regular citizens could not take a ride in the car. It was a privilege of the heads of ministries and agencies, first secretaries of the republican Communist Parties, and ambassadors. Only when the car served its term it was given to the Inturist hotels or Marriage Palaces. Only then happy newlyweds had a chance to drive in Chaika.

They wanted to start their marriage with wealth and prestige – what better symbol was there than this car?

Text: Stepan HRYCIUK

Technical specifications of Chaika GAZ-13: Body type: 4-door sedan (7 seats) 4-door limousine (7 seats) 4-door phaeton (6 seats) Configuration: front-engine, rear-wheel drive Gear: RENK HSWL Weight and dimensional characteristics: Length: 5,600 mm Width: 2,000 mm Height: 1,620 mm Clearance: 180 mm Wheelbase: 3,250 mm Rear gauge: 1,530 mm Front gauge: 1,540 mm Weight: 2,100 kg Acceleration to 100 km/hr: 20 sec Max speed: 160 km/hr Fuel consumption: 14-21 l /100 km Gas tank volume: 80 l

In 1961, Moscow hosted an international film festival. The capital of the USSR welcomed celebrities from around the world: Akira Kurosawa, Elizabeth Taylor, Jean Marais, Monica Vitti. It was an extraordinary event: to regular Soviet citizens, the foreign guests seemed like celestial stars which fell to the ground. They were greeted with flowers and ovation. The actors also had a good time. For example, Gina Lollobrigida, who at that time was into photography, not only posed with Yuri Gagarin, but also took several wonderful pictures of him. She also dedicated a few shots to Nikita Khrushchev.

The festival would have gone by uneventful if not for the reception at the Kremlin where Gina Lollobrigida suddenly crossed paths with another honorary guest and actress – Elizabeth Taylor. The women looked at each other and tried to contain their emotions. They both were wearing identical dresses

by Eves Saint Laurent… This was immediately picked up by the onlookers, somebody started giggling, and paparazzi flocked to the two embarrassed celebrities.

Scandalous pictures soon reached all major news agencies.

To save the day, the two beauties had nothing else left to do but to step toward each other and say, “Dear sister!” They spent the evening walking hand in hand like twins, but after they returned home, they both filed a suit against the couturier. Eves Saint Laurent’s sales plummeted after that incident.

If such big stars could not buy an exclusive outfit, what would the rest of us have to do?

8 | Travelling

Cossacks at Elbrus

Employees of our restaurant chain climbed the highest mountain in Europe In September 2015 the corporate calendar of the Korchma Taras Bulba restaurant chain got a new date – a group of 12 employees climbed the highest summit in Europe – Mount Elbrus. The team consisted not only of men, but also tender girls. They weren’t scared away by the fact that almost none of them had any experience climbing such heights.

Our team congratulates our champions. We wish them all the health and strength needed to conquer many more summits!

To tell you about the most interesting moments on the journey to Elbrus, we decided to publish the journal by Alena Khomenko.

Day One (September 4) We meet at Vnukovo Airport, everyone carries a big backpack, everyone is in high spirits and is in a positive mood. We check in for the domestic flight Moscow – Mineral Waters. The flight is good, we eat sandwiches, drink coffee, tea, and juice on the plane. The Mineral Waters’ airport is surprisingly small. But the weather outside is joyful – it is 36°C. After a rainy Moscow this brings smiles to our faces. We collect our baggage and go to our bus. We pick up our gear: sticks, ice picks, harnesses, boot covers, helmets, boots, and tents.

We drive eighty kilometers in about two hours.

We drive past a majestic mountain landscape. We stop on the way to take pictures and to shoot a video. We get out at our first camp before the Emmanuel Meadow. We have a good lunch and start our hike up to the meadow at 2,585 m. This is our first acclimatization camp. It takes us two hours to reach it. It gets darker while we hike. We eat dinner and go to sleep in our tents.

Day Two (September 5) We are woken up at 7 a.m. by our guide: “Good morning, dear country!” We open our tent flap and see the bright warm sun. The morning is planned: exercising, delicious and good breakfast. At 8 a.m. all of our team sets of for acclimatization.

We climb rocks and mountains from 2,585

m to 3,400 m. The entire journey took us about four hours. On the way we pass an airfield for emergency landings.

When we arrive, we also drop off some of our stuff (crampons, boots, harnesses) to make our next climb easier. We leave them in special thermal bags between big rocks – we don’t want

them to get rained on. We enjoy the view for a while longer and descend back to our camp at the Emmanuel Meadow.

On our way we find stone mushrooms, charged with energy.

Day Three (September 6)

Travelling | 9

We get up at 7 am. Some of the guys go for a dip in a cold spring rich in silver and minerals. It’s a really vigorous way to start off the day. We have our breakfast, pick up our 60-70-liter backpacks and start climbing to our next camp from where we will climb the summit. The road is difficult, the backpacks are heavy, it’s getting colder and we keep going. Finally, we reach the height of 3,750 m and set up our second camp. On our way we pick up the stuff we dropped among the rocks the previous day.

At 3,750 m the weather is noticeably different: it’s cold and windy. We have a good dinner with garlic and onion, dress warm, pitch our tents, and make our first attempts on the snow.

Our guides, Sergey and Andrey, teach us to walk with crampons, to put on safety harness, etc.

It’s not so easy, every detail is crucial, we are very attentive and complying because we understand that our lives depend on this. The exercises last for about two hours but it grows dark in the meantime, and we find our way back to camp with pocket lights.

The girls get good news: they won’t sleep in a tent, but in an Emergency Service shed. Five of us together, a bit cramped but it’s warm and quiet.

The men will have to tough it out.

Day Four (September 7) We wake up early. We put on the harness, the crampons, we take our sticks, ice picks, and we go out. We have another acclimatization scheduled.

The path is very difficult. Liudmyla, Artem, and Lena feel worse with altitude: they feel nauseous and dizzy… But we are tough and we keep going.

We rest every 40-50 minutes. The weather is nice and the sun is warm. The snow around us is very beautiful.

Finally we reach our destination. The Lents Rocks at 4,700 m! We breathed the thin air for half an hour and started our way back. The descent was very long. At last we are again in our camp at 3,750 m. Everyone is tired, we are exhausted and hungry… We eat another tasty dinner: soup, tea, coffee, cookies.

The guide tells us shocking news. Our plan was to take a day of rest on the 8 of September and to start our ascent on the next day, but…

The weather is changing and we have to make a tough choice: we either have to climb without any rest or we cancel the climb altogether. The weather for September 9 to 11 is expected to deteriorate, and the storm alert is no joke in the mountains.

We choose to climb without a rest.

Day Five (September 8) We rise at 3 a.m., it dark, windy, and cold outside. We pack thermoses with warm tea into our backpacks, along with dried apricots and nuts. We dress warmly: masks, balaclavas, warm hats, three pairs of gloves. Only our eyes are visible, but even they are behind glasses. We take our pocket lights and set off to conquer the mountain.

We walk slowly, no rush. The guide is at the front, we are all roped, we all think about the summit. There is no fear – only motivation. The most pleasant thing in it is that after an hour of climbing we stop for a rest. Our guides and all teammates encourage one another. We try to eat something, to drink some tea, it’s difficult to do because we don’t feel well.

An hour and a half later Artem feels really bad.

He can’t stand the thin air pressure – he is dizzy,

nauseous, and weak. The guides decide that he needs to go back.

We move forward. Three hours later we reach the Lents Rocks and the altitude of 4,700 m. We enjoy the sunrise. After a short rest we feel tired, our feet ache, we are dizzy.

Liuda and Lena feel bad, they are nauseous all the time. But we are a team, and our guys help us. We all have one goal – to conquer this summit together, no other thoughts exist. It is more and more difficult to do with every next step, the wind grows stronger, we can’t see anything ahead of us…

Everyone says that the summit is close. But every step is getting more and more difficult.

We’ve been walking for six, eight, twelve hours – we can see the summit, but it’s not so easy to reach it. We need to walk for at least three more hours, but everyone is exhausted, hungry, and dehydrated. We fall after every three steps. It requires lots of mutual support to go on, but we are tough – we are there for each other.

The last hour we are almost unconscious, only the shouting from our guides make us move forward.

At last we see the summit. It seems to be at an arm’s length. This invigorates us. Our guys walk behind us, they support us, they help us up.

Only their words that they won’t climb without us make us continue walking.

Finally we reach our goal – the top of Elbrus!

The emotions we felt at the summit are hard to put into words. We seemed to have only one thought – we made it!

The weather at the top is awful, it’s freezing cold, the wind is knocking us over, and we can’t see anything. We take out our flags, we take a photo and hide our hands – it’s no joke to freeze your digits. We feel like falling asleep from exhaustion. But our guide tells us we need to go down immediately, otherwise we can freeze in the mountains.

So we pick up our sticks and we walk back. We go home!

10 | culinary

Eggplants: Precious Autumn Gifts These dark purple vegetables, which are known simply as “the blues,” have acquired a lot of foodie fans all over the world. In cooking, eggplant is a vegetable, but in botany, it’s a berry. It serves as an ingredient for many different dishes; it can be stewed, roasted, fried, etc. Many people find that it tastes similar to mushrooms. When combined with other ingredients it acquires new flavors. And all this while being an extremely healthy product.

The eggplant’s place of origin is thought to be India, the Middle East, or South Asia. Wild species of this plant can still be found growing in those regions. Ancient Sanskrit texts mention the eggplant as far back as 1,500 years ago.

The eggplant arrived in Europe in the fifteenth century. At first it was thought to be poisonous because people didn’t know how to grow it and when to harvest it. As a result, the vegetables would accumulate toxins that caused food poisoning and even hallucinations. Europeans called eggplant “the mad apple” and sometimes even “the love apple” (they confused it with an aphrodisiac). The explanation lies in the fact that overripened vegetables contain solanine – a glycoalkaloid with side effects. But when consumed underripened, the eggplants don’t cause such a reaction.

This vegetable was imported to Russia in the seventeenth century from Turkey and Persia where it was extremely popular. (It is thought to have been brought by merchants or by Cossacks who raided those countries.) The South Russian provinces made a hospitable new home to the eggplant.

People immediately appreciated the wonderful taste and called them

“the blues.” They began to grow eggplants and use them in cooking.

Today, researchers have no doubt about the eggplant’s benefits to human health and folk medicine. They contain a balanced complex of microelements, vitamins В, А, С, Р, PP. They also contain biologically active substances beneficial for the cardio-vascular system and the kidneys.

Due to their high ferrum, manganese, and zinc content, eggplants are good for a n e m i c patients.

They also contain organic acids and dietary fibers that stimulate stomach acid secretion and intestinal motility, as well as pectin which decongests bile ducts and intestines, lowers the effects of endointoxication, and prevents atherosclerosis.

Eggplants are ideal for a diet because they are low-calorie food (only 28 cal per 100 g). They also remove extra fluids and eliminate toxins. They are ideal for people with diabetes as they lower the blood sugar level.

But if you are for some reason on a diet, you need to remember that eggplants have a tendency to absorb lots of fat. It is recommended to soak them in salty water before cooking. This will take away the bitterness, and so they will absorb less oil.

This wonder vegetable has another special characteristic. It is rich in vitamin PP (nicotine acid) and so it can be prescribed to anyone trying to break the nicotine addiction. If you’re trying to quit smoking, you will find that eating eggplants satisfies your craving for nicotine.

In order to avoid poisoning with solanine and to cook the most delicious dishes, you need to choose young vegetables. They normally have a dark purple color, no spots, a smooth and sleek peel, and contain almost no seeds.

Eggplant can be the basis for a hearty lunch or dinner for the entire family or a party of guests.

Text: Olga SINYUGINA

culinary | 11

Greek Moussaka Recipe Preparation Melt the butter on a slow fire in a frying pan, add flour, mix it, and fry. Take pan off from the burner and let it cool a bit. Warm the milk. Put the pan with flower and butter on fire again. Slowly pour in the milk and stir the sauce carefully.

While stirring, bring it to a boil and let it boil for 5 minutes.

Add salt, a pinch of nutmeg, and mix it all. Pour it into a bowl and let it cool down. Whip the eggs separately and add the sauce to them, stirring constantly. Cover the bowl with plastic wrap.

Chop the onion. Peel the tomatoes by putting them first into boiling water and then into ice water. Cut them in cubes.

Slice the eggplants thinly. Place them in a colander, salt them, and leave for half an hour for the bitterness to go away. Then wash them and dry. Fry the slices in vegetable oil.

Fry the onions separately. Take them out, add oil on the frying pan and fry the ground beef there. Turn the heat down, add wine, onions, tomatoes, salt and pepper, and stir well. Stew it until all the liquid evaporates. Place a layer of eggplants into a baking pan. Place the ground beef on top. Then another layer of eggplants. Pour the béchamel sauce over it and sprinkle with grated cheese. Bake in a hot oven at 180 °C for up to 40 minutes until the crust gets pink. Let the dish cool before serving; it will make cutting easier. Bon appetite!

GRILLED VEGETABLES 300 g 350 rub

«Taras Bulba» chain of restaurants we present a CD of Ukrainian classical music in modern arrangements from Bulba Press.

Main ingredients: eggplants – 2-3 pcs.; ground beef – 700-800 g; one onion; tomatoes – 3 pcs.; dry white wine – 200 ml; hard cheese – 50 g; frying vegetable oil; salt, pepper.

For the béchamel sauce: butter – 50 g; flour – 30 g; milk – 500 ml; eggs – 2 pcs.; salt; nutmeg.

EGGPLANTS STUFFED WITH CHEESE AND NUTS 150 g 295 rub

The exclusive new disc will be available for sale in our restaurants!

Find time in your life for our music!

12 | news from «korchma»

The Weekend in Odintsovo When you grow tired of the metropolitan city and are looking to spend quality time alone or with your family, but you cannot afford to travel far away, why not come for a weekend to Odintsovo? It is a small but a very cozy town, with a just as cozy Korchma restaurant in it, right outside Moscow. It will greet you with hospitality and open heart.

The town has a centuries-old history which dates back to 1470. It started as a manor presented by a tsar to his Boyar Andrey Odinets for his long-

standing service. A thousand and a half years later the manor has grown into a town of over 140,000 people.

It is worth remembering that Odintsovo was voted the most comfortable residential town in the Moscow metropolitan area. Everything is well-groomed, the streets and buildings are lined with green trees, which in the fall turn into various shades of yellow and red.

You should visit the ancient Grebnev Church, which was built in the seventeenth century

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!

to honor the patron of Odintsovo – the great martyr Artemon. Or you can take a stroll on the quiet little streets. Be assured, you will be left with lots of pleasant memories.

Odintsovo even has its own island. Though tiny, it hosts a family of bronze deer.

The staff of Korchma Taras Bulba do their best to make sure you feel like home wherever you go. From now on, a part of our hospitable soul also resides in Odintsovo.

Text: Olena DYSHKANT

news from «korchma» | 13

Long-Distance Run Our athletes once again won first prizes at Moscow Marathon

We waited a whole year for this major sporting event. And it was worth the wait because by its energy and adrenaline level the Moscow Marathon leaves other competitions far behind.

It’s an unforgettable experience when you stand at the start, shoulder to shoulder with other athletes. This year, there were quite a few contesters. On September 20, the Moscow Marathon brought together around 20,000 people from all over the world! Imagine the scale of the event! All of them came to the Russian capital to run one of two distances: 42 km or 10 km. Nearly 8,5000 people decided to conquer the classic marathon distance, while 11,500 settled for the shorter one.

As has become tradition, our Taras Bulba Marathon Club also enrolled its athletes into this year’s competition. They had already won ten prizes in the past and decided to try their luck again.

Their fans who came to cheer for them were not disappointed!

Sergey Zyrianov won a sure second place. He was basically snapping at the heels of the Kenyan athlete Kipt Kimutai who finished only 23 seconds sooner than Sergey! Third place went to a marathon runner from Ukraine, Oleksandr Matviychuk. Fifth place was occupied by another athlete from the Taras Bulba Marathon Club – Sergey Marchuk!

Our restaurant team congratulates all the winners. We wish you Cossacks health and new victories!

And remember: you achieved a rare thing!

14 | menu

O UR CUIS INE*OUR PROD UC T S GENUINE HOMEMADE FOOD gram

price

HOMEMADE KHOLODETS 150 g Chicken and veal aspic with savory horseradish sauce HERRING IN ORIGINAL TARAS BULBA MARINADE 350 g Served in a jar with croutons AUTHENTIC PICKLED VEGETABLES 500 g Crisp cucumbers, tomatoes, sauerkraut, garlic sprouts, hot peppers, garlic cloves, and cabbage marinated with beets SALO “KORCHMA’STREASURE” SALTED AND SMOKED HOME CURED FATBACK 80 g LARD ROLLED AROUND GARLIC SPROUTS 100 g Home cured fatback assortment of paprika, black pepper, and 80 g red pepper served with mustard BEEF TONGUE 75 g slices of tongue boiled in vegetable bouillon served with horseradish sauce RUSTIC PORK SAUSAGE 80 g Preparation is based on ancient Ukrainian recipe served with horseradish sauce BUZHENINA 80 g Luxurious oven roasted pork with vivid notes of garlic and mustard served with horseradish sauce CHICKEN ROULADE 100 g Free range chicken rolled up with tender liver pâté SLIGHTLY SALTED SALMON 90 g CURED HERRING WITH SLICED ONIONS AND POTA75/100 g TOES Pair it with a cold shot of vodka for a real Ukrainian experience RED SALMON CAVIAR 30 g Roe from wild salmon served with butter and toasted bread PIKE CAVIAR ON TOASTS 60/50 g Spread of pike caviar with green onions, parsley, and lemon juice on toasted bread EGGPLANTS STUFFED WITH CHEESE AND NUTS 150 g HONEY PICKLED CUCUMBERS 100/30 g VILLAGE-STYLE SAUERKRAUT 100 g CABBAGE MARINATED WITH BEETROOTS 100 g GARDEN VEGETABLES ASSORTMENT 500 g Tomatoes, cucumbers, spring onions, parsley, cilantro, basil ARTISANAL CHEESE SELECTION 200 g Feta, Classic Suluguni, Smoked Suluguni, and “Cheese Noodles” MARINATED MUSHROOMS “ALL IN ONE” 240 g Chanterelles, Honey Ogaric and Porcini mushrooms with chopped onions and oil dressing

290 r.

C o ld Ap p eti z er s V V P

P P

N HL L L

VM

S a l a ds

V N

N

N V

S N S

DRESSED HERRING “SHUBA” Chopped herring under the layers of roasted beets, potatoes, carrots, topped with hard-boiled egg and homemade mayonnaise SPRING SALAD Chopped fresh cucumbers, radish, eggs and green onions with choice of sour cream or homemade mayonnaise OLIVIER Cubes of potatoes, hard-boiled eggs, peas, and pickles with homemade mayonnaise. (Ham, sausage or chicken options are available upon request) VINEGRET Boiled diced beets, potatoes, and carrots with pickles, onions, and white beans dressed in sunflower oil ZAKARPACIE Roasted eggplant, zucchini, peppers, onions and carrots with garlic, olive oil, soy sauce and almonds served under thin slices of boiled tongue “GENTLE” SALAD Combination of boiled chicken, juicy apple, celery, and walnuts topped with homemade mayonnaise FETA CHEESE SALAD Tomatoes, cucumbers, coriander, basil, and dill with garlic infused olive oil dressing “SUKHARNICHEK” Restaurant’s Specialty Chicken, fresh tomatoes, lettuce, walnuts, wheat crackers, and shredded cheese with homemade mayonnaise dressing FRESH VEGETABLES Chopped seasonal vegetables with extra virgin sunflower oil “OX HEART” Boiled beef heart with pan seared vegetables, eggs, and homemade mayonnaise DNEPR Pan seared cubes of pike and shrimp mixed with fresh tomatoes, lettuce, olives and olive oil dressing BEET SALAD Beetroots with pickled cucumbers or prunes KERCH Arugula with shrimp, cherry tomatoes, and shredded Parmesan.

Served in an olive oil soy sauce dressing

285 r.

375 r.

M V V

H ot A p p e t i ze rs

230 r.

230 r.

230 r.

DERUNY Finely grated potato pancakes served with sour cream DERUNY WITH RED SALMON CAVIAR Roe from wild salmon served with potato pancakes BLINI WITH MEAT Thin crepes filled with ground meat and sour cream WISPY BLINI WITH CHOICE OF Sour cream / Honey / Raspberry puré Cured Salmon Red Salmon Caviar LAVASH WITH SULUGUNI Wheat flatbread with semi-firmed Georgian Sulguni cheese and fresh herbs JULIENNE BULGAKOV’S STYLE Choice of chicken of mushroom of tongue

290 r.

275 r.

250 r.

220 r.

390 r.

210 r.

350 r.

290 r.

P 295 р.

90 r.

105 r.

105 r.

470 r.

V

330 r.

455 r.

200 g

230 r.

200 g

190 r.

200 g

195 r.

200 g

160 r.

P

H

200 g

390 r.

200 g

240 r.

200 g

340 r.

200 g

245 r.

200 g

240 r.

200 g

250 r.

200 g

395 r.

200 g

180 r.

200 g

420 r.

200 g

390 r.

200 g

175 r.

200 г

180 r.

160/50 g

180 r.

160/30 g

370 r.

200/50 g

270 r.

150/50 g 150/60 g 150/30 g 200 g

160 r.

280 r.

300 r.

250 r.

130 g 130 g 130 g

220 r.

240 r.

310 r.

300 g 200 g

290 r.

210 r.

300 g 200 g

290 r.

200 r.

300 g 200 g

180 r.

130 r.

300 g 200 g

270 r.

190 r.

300 g 200 g

230 r.

180 r.

300 g 200 g

360 r.

250 r.

300 g 200 g

290 r.

200 r.

300 g 200 g

290 r.

200 r.

300 g 200 g

360 r.

220 r.

300 g 200 g 300 g 200 g 300 g 200 g

260 r.

180 r.

299 r.

209 r.

240 r.

170 r.

BOYARSKY Boiled beef tongue, chicken, egg, sautéed mushrooms, and pickles with homemade mayonnaise dressing VITAMINS SALAD Coleslaw, apples, celery with sunflower oil and lemon juice dressing PODILSKY Light juicy combination of fresh cucumbers, tomatoes, radishes, cauliflower, and carrots sautéed in sunflower oil with fresh herbs

S ou p s

UKRAINIAN BORSCHT WITH PAMPUSHKA “KORCHMA ORIGINAL RECIPE” Traditional hearty beetroot soup coupled with freshly baked garlic bun and homemade sour cream VILLAGE BORSCHT Beetroot soup with duck and smoked prunes served with freshly baked garlic buns and homemade sour cream LEAN BORSCHT CHEF’S SPECIAL Vegetarian beetroot soup served with a smoked pear with homemade sour cream TARAS’ SORREL BORSCHT Rich chicken and sorrel soup served with hard boiled egg and homemade sour cream LEAN SORREL BORSCHT Light vegetarian broth with tomatoes and rye croutons freshly baked in our bakery SOLYANKA WITH MEAT Rich spicy and sour soup with calves kidneys, capers and lemon served with sour cream PEA SOUP Thick soup with homemade smoked meats served with rye garlic toast CHICKEN NOODLES SOUP Rich chicken broth with handcrafted noodles served with rye toasts freshly baked in our bakery PORCINI MUSHROOMS SOUP Flavorful handcrafted noodles soup with porcini mushrooms imported from Taiga served with sour cream LAMB SOUP UKHA Royal fish soup with potatoes, onions, and herbs OKROSHKA KIEV STYLE Chilled kvass based soup with potatoes, ham, egg, fresh cucumbers, radishes and green onion served with sour cream, mustard and horseradish

Korchma Taras Bulba Bakery Specialties

FRIED PIROZHKI Pastries filled with finely chopped meat / potatoes / sauerkraut / rice and egg or jam M P OVEN BAKED PIROZHKI Pastries filled with meat / giblets / potatoes and mushrooms / sauerkraut / cottage cheese or apples PAMPUSHKA Freshly baked garlic buns

SYMBOLS ON THE LEFT MEAN THAT THE DISH CONTAINS THE FOLLOWING PRODUCTS:

M – mushrooms P – pork N – nuts A – alcohol S – shrimps H – honey V – vegetarian

www.tarasbulba.ru

1 p.

50 r.

1 p.

55 r.

2 p.

30 r.

menu | 15

Ma in C ou rs e

GRANDMA-STYLE CUTLETS

FISH

А M SALMON IN CREAMY SAUCE Slices of wild salmon pan seared in creamy sauce with mushrooms, tomatoes, onions and white wine reduction served with black olives M PIKE-PERCH COUNTRY STYLE Pike-perch baked on tomatoes with mushrooms, onions, cheese and mayonnaise BAKED SALMON Oven baked fillet of wild salmon with spices served with “Narsharab” sauce SALMON ROASTED IN WINE SAUCE PERCH WITH VEGETABLES Perch with grilled eggplant, zucchini, peppers, tomatoes and onions DORADO Steamed or grilled CARP WITH ONIONS Pan fried Carp with onions served with lemon and “Narsharab” sauce M

POULTRY

CHICKEN STEAK WITH THYME Served with vegetables on skewers and sour cream sauce CHICKEN TABAKA Crispy pan-fried whole chicken served with garlic sauce TENDER CHICKEN Delicate slices of chicken with broccoli, cauliflower, cabbage and carrots in a creamy sauce RABBIT STEW WITH CREAMY SAUCE DUCK WITH APPLES AND BUCKWHEAT

250 g 530 r.

240 g 490 r.

P

130 g 490 r.

200 g 510 r.

300 g 530 r.

P

150 /50 g

380 r.

1/2

390 r.

250 g

380 r.

300 g 1/2

590 r.

770 r.

P P

BAKED WITH CHEESE AND BACON POTATOES : Pan-fried with bacon and onions PM Pan-fried with mushrooms PM Pan-fried with mushrooms and smoked lard Boiled with garlic Mashed potatoes STEAMED RICE WITH SOY SAUCE P BUCKWHEAT WITH BACON STEWED CABBAGE ROASTED CAULIFLOWER LM GRILLED VEGETABLES Served olive oil infused with herbs, garlic, lemon

PORK CARBONATE KORCHMA’S TRADEMARK 250 g Pork tenderloin pan fried until golden crust and baked with creamy mushroom sauce and cheese PM PORK LOIN WITH MUSHROOM MUSTARD SAUCE 300/75 g P GRILLED PORK 250 g Served with Adjika sauce PORK WITH TOMATOES AND BASIL 200/180 g P EGG-COATED PORK CHOP 200 g GRILLED BEEF 250 g Served with Adjika sauce А M BEEF STROGANOFF ZAKARPATTIA STYLE 200 g Slices of beef tenderloin in creamy mushroom sauce with bell peppers and onions EGG-COATED BEEF WITH HERBS 150 g Served with sweet and sour sauce M BEEF STEW 300 g Prime beef sirloin stewed in a pot with potatoes, mushrooms, peppers, onions, and garlic in a sour cream sauce M BEEF TONGUE 250 g Tender beef tongue sautéed with mushrooms, spinach, and onions in cream sauce P GOLUBTSY 300 g Braised cabbage leaves stuffed with minced meat and rice served with sour cream BEEF LIVER WITH MASHED POTATOES 200/100 g LAMB DUSHENINA 300 g Lamb stewed in a pot with potatoes, carrots, bell peppers, onions, and garlic PM

700 r.

620 r.

590 r.

380 r.

730 r.

520 r.

435 r.

540 r.

470 r.

350 r.

275 r.

200 g 200 g 200 g 200 g 200 g 150 g 150 g 150 g 150 g 300 g

160 r.

180 r.

275 r.

160 r.

135 r.

70 r.

150 r.

120 r.

160 r.

350 r.

PORK Served with Adjika or Satsebeli LAMB Chops Served with Adjika or Satsebeli BEEF Served with Adjika or Satsebeli CHICKEN Served with Adjika or Satsebeli

320 r.

225 r.

320 r.

220 r.

155 r.

260 r.

180 r.

260 r.

180 r.

290 r.

from Taras Bulba Bakery 370 r.

590 r.

H N

170 g

495 r.

150 g

700 r.

170 g

570 r.

170 g

430 r.

Ukrainian Sausages Prepared by Traditional Recipe and Served on Red-Hot Pan ASSORTMENT OF HOMEMADE KOVBASY Chicken, Pork, and Blood Sausages served with pan-fried potatoes with onions, herbs and horseradish.

BLOOD SAUSAGE Served with buckwheat and horseradish HOMEMADE PORK SAUSAGE Served with horseradish HOMEMADE CHICKEN SAUSAGE WITH SAUTÉED ONIONS Served with horseradish

290/210 r.

270/190 r.

240/170 r.

240/170 r.

Homemade Desserts

NH

KOVBASY

P

200 g

PM SPECIALTY VARENIKI: Ground Meat 220/110 g Old-Fashioned Ukrainian 220/110 g Cabbage 220/110 g Potato-Mushroom 220/110 g Served with bacon, sautéed onions and homemade sour cream VARENIKI WITH SALMON AND DILL 220 g Served with mayonnaise 110 g VERENIKI SAMPLER 250 g VARENIKI WITH SALTED COTTAGE CHEESE 220 g Served with homemade sour cream 110 g P PELMENI 220 g Dumplings filled with minced meat 110 g served with sour cream DESSERT VARENIKI 220 g Served with sour cream or raspberry purée 110 g Cottage cheese / Cherry / Raspberries / Poppy seeds / Strawberries DESSERT DUMPLINGS SAMPLER 250 g

All of our fresh meats are brought in daily from Korchma’s Butchery

P

290 r.

220 r.

Traditional Ukrainian dumplings stuffed with a variety of delicious fillings

460 r.

SHASHLIK (Ukrainian Barbeque)

P

300 g 150 g

Vare ni ki by Py sh n ya k Fa m i l y O r i g i n a l R eci pe

MEAT

P

170/85 g 340/240 r.

115 g 390 r.

115 g 290 r.

160/80 g 380 r.

Side Dishes

300 g 700 r.

500 g 450 r.

700 g 650 r.

GOLDEN-CRUSTED AND WONDERFULLY MOIST GROUND PATTIES SERVED WITH HOMEMADE MASHED POTATOES AND PICKLED VEGETABLES CHOICE OF Chicken Rabbit Combination of Pork and Beef CHICKEN KIEV Pounded chicken breast stuffed with gorgeous garlicky butter then coated with golden breadcrumbs and baked in the oven served with mashed potatoes and crispy onions ZRAZY Potato cutlets stuffed with ground meat served with homemade sour cream

375 g

640 r.

200 g

410 r.

150 g

430 r.

150 g

410 r.

H NH

HONEY CAKE Light, sweet, and perfectly moist layered cake with buckwheat honey cream KIEV CAKE Cake made with airy layers of sponge cake, meringue and dulce de leche frosting SMETANNIK Delightful layers of chocolate sponge with a unique homemade sour cream filling MAKOVIY Poppy seeds sponge cake with whipped cream and layers of raisins, apricots, and prunes RASPBERRY TART Gentle biscuit with raspberries in butter cream “NADEZHDA” CAKE Layers of crispy wafers with condensed milk cream “1000 LAYERS” CAKE Delicate puff pastry with cream custard covered with a crunchy sweet dusting APPLE STRUDEL Classic pie with a touch of lemon and honey served with ice cream and caramel syrup SWEET ROLLED PRUNES AND NUTS SOUR CHERRY TART TENDER PLUM PIE HOMEMADE APPLE AND PEAR PIE ICE CREAM Choice of: vanilla, chocolate, and strawberry SORBET Choice of: lemon, mixed berries

Moscow Kiev New York

150 g

200 r.

150 g

250 r.

100 g

180 r.

175 g

210 r.

150 g

240 r.

100 г

140 r.

150 g

220 r.

130 g

230 r.

150 g 90 g 90 g 90 g 50 g

230 r.

130 r.

130 r.

130 r.

120 r.

50 g

120 r.

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eality unr f o sense val. easant l arri p but upon ly e A mild immediat in ts se

Moscow 5% holders discount card

nal 5% off get an additio rk in a New Yo Restaurant

Korchma in

Soho

‘Korchma Taras Bulba’ reveals its secrets!

357 West Broadway, Soho, New-York

We offer you a recipe book

Not by the salo alone

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., +7 (495) 956 55 81

Borovitskaya metro station,

8 Mokhovaya St., 24-hour, +7 (962) 918 75 38; +7 (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

Maryino metro station,

163 Lublinskaya St., 8 (495) 349 78 09

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

The town of Odintsovo

122 Mozhayskoye Shosse 8 (925) 166-16-18

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.