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January 2016 | № 1 (148)

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Varenyky: Staple Food for Weekdays and Weekends

Korchma in the Himalayas: From Kathmandu to Pokhara and into the Jungle…

The Talented ALLOISE: Music is Like the Air I Breathe

The Holiday Movie: Wi-Fi in all restaurants

The Irony of Fate, or Enjoy the Steam!

24/7 food delivery and hotline:

8 (495) 780-77-44 www.tarasbulba.ru

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2 | culinary

Varenyky: Staple Food for Weekdays and Weekends It is very difficult to find a person who does not like varenyky. It’s a versatile dish: its thin unleavened dough goes well with any kind of filling – so choose anything you like.

The sky is your limit! It can be meat, fish, sweetened or salted cottage cheese, potato, mushrooms, cabbage, berries, poppy seeds, or lots of other things. You can make the taste more savory or set off the filling with the help of fresh sour cream, pureed berries, sautéed onions, or fried pork rind.

Korchma Taras Bulba invites you to try different sorts of this traditional Ukrainian dish. We offer a wide range of house specials and you will not be disappointed. In addition to the traditional varieties with meat, cabbage, potato and mushroom, and cheese, the Korchma chef also dug out an ancient Ukrainian recipe for varenyky with haslet.

But there is also a new and fine variety – with salmon and dill. And for those who have a sweet tooth there are varenyky with cherry, raspberry, strawberry, or poppy seeds.

Varenyky is an important component of both Ukrainian cuisine and Ukrainian culture. They are often mentioned in folklore and in literature.

Many readers can recall a c e l ebrated scene from Nikolai Gogol’s Evenings on a Farm Near Dikanka, in which Gogol describes a Cossack and two bowls in front of him – one with varenyky and the other with fresh sour cream.

Each varenyk would jump out of the first bowl, dive into the sour cream and then into the Cossack’s mouth.

There are also many proverbs and say-

ings about varenyky in the Ukrainian language.

For example, a person could be described as having “lips like varenyky” or “ears like varenyky,” which means they are enormous.

Due to their shape, varenyky in folk tradition were identified with the moon in its fourth quarter, at the time for harvest. People ate them when working in the field and believed it would help them to harvest and store the crops in time. The filling symbolized procreation and varenyky were traditionally cooked for women who just gave birth or when domestic cattle like cows or

sheep were expecting their little ones. People thought it would make the new mothers and their offspring healthy. Varenyky filled with millet porridge were thought to be a symbol of future life, with poppy seeds the incarnation of the countless stars in the sky, with eggs a source of colossal vitality. Our ancestors believed that mushroom filling strengthens men’s health and fish filling women’s health.

Varenyky were rarely a daily meal on the tables of Ukrainian peasants; they were rather special dishes of a Sunday or a festive meal. They were served at special events – weddings, christenings, wakes, and dedication days. Varenyky with cheese served with sour cream were a central course on Cheesefare Sunday along with all sorts of pancakes.

Folk traditions connected to this dish have been passed on until today. For example, on the eve of the Old Style New Year there is a custom of cooking varenyky with a surprise inside and to tell fortunes with their help.

Normally, the entire family participated in the process of making them.

Surprises were normally made of:

culinary | 3

• A button, which symbolizes a new purchase; • A piece of sugar or a candy, which symbolizes the “dolce vita”; • Paprika, which symbolizes a spicy, adventurous life; • A coin, which symbolizes wealth; • Salt, which symbolizes trouble; • Flour, which symbolizes sorrow; • A short or long piece of thread, which symbolizes a short or long road ahead; • A ring, which symbolizes a wedding; • A bay leaf, which symbolizes glory; • A raisin, which symbolizes temptation; • A cranberry, which symbolizes unrequited love; • A fish scale, which symbolizes a baby.

Many hosts add only pleasant surprises into their varenyky so as not to offend any guests.

The love for this iconic Ukrainian dish is manifested in many monuments erected in its honor.

The most famous varenyk monument was opened in 2006 in the Ukrainian city of Cherkasy in front of the Rosava Hotel. The sculpture is almost 2.5 meters high. It depicts Cossack Mamai sitting in front of a huge varenyk and holding a pot with varenyky and showing thumbs up. There is a bottle of vodka and a glass next to him. The ceramic monument was made by I. Fizer. For the opening day a large varenyk 75x174 centimeters and 70 kilograms was cooked!

In the Russian city of Yeysk stands another monument to a varenyk. It stands in a park on the Taganrog Quay, at the Palace of Culture square. It is a concrete figure of a varenyk lying on a table next to a piece of butter. There is an inscription on the monument in Russian and Ukrainian which says: “Let everyone live like a varenyk in butter.”

The author of this monument is I. Sapozhnikova.

Varenyky are also highly respected far away from their homeland. The city of Glendon, Alberta, Canada, in 1991, erected a three-story tall monument of a varenyk on a fork. This masterpiece made of stone weighs almost 3 tons and reaches a height of 9 meters. The monument stands on the main city square and is thought to be its official symbol. Canada is known to have the biggest Ukrainian community in the world and it was due to their efforts that this tourist attraction came into existence.

In short, varenyky are a multifaceted kind of dish – both mundane and magical, praised by writers and artists, but most of all a delicious treat.

SPECIALTY VARENIKI: Ground Meat 220/110 г - 290/210 р.

Old-Fashioned Ukrainian 220/110 г – 270/190 р.

Cabbage 220/110 г – 240/170 р.

Potato-Mushroom 220/110 г – 240/170 р.

Served with bacon, sautйed onions and homemade sour cream

Text: Olga SINYUGINA

«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!

4 | interview

ALLOISE –

Music is Like the Air I Breathe

She is called the most European voice of Ukraine, she has performed together with Morcheeba, Kosheen, Craig David, Nelly Furtado, and many others. She has worked with world renowned producer Narada Michael Walden, who produced Whitney Houston, Ray Charles, and Diana Ross, and in June 2014 this artist’s music video was aired on the US MTV. The song “Tell Me of Fire” was the first video by a Ukrainian artist to be shown on the United States’ main music channel. In this issue we talk with Alla Moskovka, better known by her stage name Alloise. We caught her between her rehearsals and concerts for an exclusive interview. becoming a world class musician. Today, I can say that I have achieved my goal. But as I’ve said many times, it’s been a long road, and we still have so much ahead of us.

The most important things that matter for creativity are freedom, honesty, and strength. I like to know that my music helps others get to know themselves, to take a load off their mind, to smile. This is simple but wonderful magic.

On the first Ukrainian-language song The most unexpected cooperation project was the duet with Skay. Our song “Znaydu” was the first song in my career recorded in Ukrainian. This is something unusual for me. As a singer, I chose English as the language of my musical emotions and I haven’t regretted that decision once. It is a very sexy and melodious language, both for me and for billions of people around the world.

On believing in yourself On Music I couldn’t live without music; it’s like the air I breathe. It was everywhere.

In my case you I would have had to be really dumb not to get the hint that music was my vocation.

Many music producers didn’t believe that we would succeed. We were lucky to prove them wrong. Our music is unique, though we experiment with mixing different styles and genres. I write and sing my songs freely, from the bottom of my heart. And that is something you can feel. I hope our music is able to touch the hearts of my listeners. From the outset, I had the goal of

It is a very difficult step on the path to success, but you have to believe in yourself. I know that it might sound trivial. But there are always so many talented people around us. They don’t believe in themselves, they are not sure they will achieve something, so they don’t even try. I believed in myself and I succeeded. But I also know many examples of people who were extremely talented but did nothing about it. They just sat at home and played their piano, while their colleagues were touring the world and performing in front of huge audiences.

My producer once introduced me to Sonique. She told me: “Hi! I’m sure you will make it.” I was young and cocky back then, so I replied: “I know.”

interview | 5

On my family name and stage name My family name is Moskovka. People often think it comes from the name of Moscow. But it doesn’t (she smiles). It comes from a species of titmouse that lives in Western Ukraine. I have relatives living there. But it’s an absolutely different story with my stage name. When I was a little girl, I had a bookshelf in my room. One of the books there was The Dog-Heads by Alois Jirasek. I never read it. It was just sitting there, over my head.

When it was time for me to choose my stage name, I remembered that book because the author’s name sounded similar to my own name Alla. My first option was Allois, then I added the “e” at the end and received a beautiful woman’s name – Alloise.

On theater and DJ-ing Acting gives me freedom on the stage during concerts. And vice versa – my performance experience in show business helps me discover my acting skills. Music and theater are the two interdependent and reinforcing phenomena. It’s a wonderful feeling when they merge.

On style and fashion I am very lucky that my work is connected to fashion. That’s why I can always keep up with fashion and cooperate with different designers.

When you’re on stage, you want to look better than you are. And clothes help a lot with that. But you should always remember to be moderate. You need to learn to strike a balance between what comes from outside and what your inner world dictates.

I like designer clothes. I often buy exclusive outfits by Ukrainian designers. I work closely with brands like LUVI, IVANOVA, LAKE, Andre Tan, Litkovskaya, Yulia Aysina. What our Ukrainian designers do now is not only beautiful but also it can easily compete with international brands. For me, style is the expression of your individuality. I like shopping if it doesn’t last longer than an hour.

The cost of clothes sometimes prevents me from buying what I want. But there are things that you instantly fall in love with – and then nothing can stop me.

vision format will change and their standards will expand, and then we will be happy and free to participate in this music competition.

On favorite cities

On working with Whitney Houston’s producer I knew I had to grow as a professional. It is an extremely important for an artist. I was lucky enough to work with a good friend and producer of Whitney Houston’s – Mr. Narada Michael Walden.

I had an opportunity to rehearse with him, to sing a song with him, and to make a new friend. It was a seminal experience of working with a very famous musician.

Michael Walden made me realize that everything a musician needs is inside herself. You don’t need to go looking for it – it’s inside every one of us. What you need to learn is how to recover it from inside yourself.

Together with Whitney Houston, they would often sing gospels in his studio: that was their way of tuning into the spiritual wave. Now I know what buttons to push inside me to reveal the best of me.

On Eurovision People often ask me about this competition. I have never tried to take part in it. To do that, I would need to conform – to radically change what we’re doing. We would need to get a ballet, we would need to write a totally different song. But you never know, maybe one day, maybe the Euro-

My favorite cities are Kyiv and London. I like the UK for its spirit, in terms of culture and esthetics.

I think London is the capital of European music and the place where musicians can evolve effectively thanks to the variety of printed scores, staged performances, and musicals.

Kyiv is unlike any other city I’ve been to. Kyiv has a unique soul – it’s special, tender, and cozy.

On traveling I like spending my vacations in the mountains. Sometimes I just sit in my kitchen, having turned off all the communication devices. I like to scooter around Sri Lanka. I like tasting local cuisine when I’m traveling.

I find Indian cuisine delicious but very spicy. Even in Sri Lanka it is not that spicy. But food is good everywhere, and it tastes the best at home.

I find every country unique in its own way and when I travel I try not to focus too much on the details, but just try to savor every moment. My dream country is my Ukraine where everyone is healthy, happy, and prospering in love and harmony.

Text: Lesia KICHURA Photos courtesy of Alloise

6 | History

January 1st New Year

January 3rd Remembrance Day of St. Peter, the Metropolitan of Moscow and All Russia

January 6th Christmas Eve

New Year’s Eve in the Soviet Union was associated with champagne, the Olivier salad, the Secretary General’s TV address, and the iconic film The Irony of Fate, or Enjoy the Steam! Everyone who was born and raised in the USSR can hardly imagine a New Year’s party without these things.

The film’s story, which begins with a group of friends “who go to a public bath every year on the 31st of December,” has influenced several generations of viewers. Even though the film has been broadcast on every New Year’s Eve since its premier on TV on the 1st of January 1976, it never got old. Moreover, the film by the talented Eldar Ryazanov has left a lasting impact on Soviet film culture. Many years later it was followed by a sequel, and many other countries borrowed the Soviet romantic comedy’s plot for films of their own. This article is a tribute to and a celebration of the classic piece’s anniversary.

Christmas

The Irony of Fate, or Enjoy the Steam!

January 8th

A Classic Soviet Holiday Movie

January 7th

Synaxis of the Most Holy Theotokos

January 13th Old Calendar New Year

7

january

Orthodox Christmas

January 14th The Feast of the Circumcision of Christ

January 19th Epiphany

January 20th Synaxis of St John the Baptism and Forerunner of Christ

January 21st International Hugging Day

January 25th Student’s Day (Feast of St. Tatiana)

There are several stories about the origin of the film The Irony of Fate, or Enjoy the Steam! According to one of the versions, the director heard the following story: Once upon a time, the city of Omsk decided to organize a chess tournament for the hard of hearing. One of the competing teams was coming from Khabarovsk. The chess players flew by plane and immediately upon landing hired a taxi. They gave the driver the tournament site address: 24 Oktyabrskaya St. When the taxi brought them there, they saw an apartment block instead of a sports complex. The tournament participants eventually found out that the plane made an emergency landing in Novosibirsk instead of Omsk. The plane’s captain announced it while still in flight, but the chess team didn’t hear it because of their hearing disabilities…

According to another version, Ryazanov used another true story about a Soviet man who went to a public bath on the 31st of December, knocked back a few vodkas, and then joined his friends who were celebrating their wedding anniversary.

There, the bath-goer passed out and one of the party guests (allegedly it was Nikita Bogoslovsky who was renowned for his pranks) took the unconscious man to a railway station and put him on a train to Ukraine. The poor guy woke up when the train was pulling into the terminal station. No one knows what happened to him next, but the director is said to have modified the story for his own purposes.

Be it as it may, even before the film was conceived, Soviet theaters staged a popular play named Enjoy the Steam, or Once on New Year’s Eve. It was co-written by Eldar Ryazanov and Emil Braginsky. It depicted a stag party at a public bath: a group of friends went to the bath before the New Year to relax in the steam room, drink beer, and tell jokes. The comedy was staged in over a hundred theaters all over the country.

Despite the popularity of the play, the script was not immediately accepted for TV adaptation. The

screenplay was deemed inappropriate because it promoted excessive drinking and debauchery.

The ball got rolling again only after the President of the State TV and Radio Company Sergey Lapin vouched for Ryazanov. His very convincing argument to the committee officials was: “Have you never gone to a bath and had a drink with your buddies there?!”

The filming began in February 1975. Ryazanov held a very scrupulous casting for the leading roles. Among the candidates for the role of Zhenya Lukashin were Andrey Mironov, Petr Veliaminov, Stanislav Liubshin, and even Oleg Dal. Andrey Miagkov’s chances were very slim from the start, but after the director saw him acting on the set, he was immediately cast for the role. Casting for the lead female part – Nadia Shevelyova – was also a long and painstaking process. Many talented actresses auditioned for this role: Liudmila Gurchenko, Alisa Freindlikh, Svetlana Nemoliayeva. Nemoliayeva auditioned eight times, but in the end could not get into the character.

Finally, the director remembered about a Polish actress Barbara Brylska who had delivered a very impressive performance in the 1972 Polish melodrama Anatomy of Love. After reading the script and numerous phone calls, she came to Moscow, auditioned, and was cast for the part.

“Already at casting, Barbara showed amazing delicacy in playing the intimate scenes. Her performance gently hinted at a true Leningrad intelligence, and she was also the right age – the actress’s and the protagonist’s age was the same.

Behind her charming looks was a hard-learned and rich life experience. She was perfect from most perspectives, if not from all,” Ryazanov reminisced much later.

Naturally, the Polish actress had some problems with Russian so eventually she had to be dubbed

by Valentina Talyzina. All the main character’s songs were recorded by Alla Pugacheva, who back then was a rising star. Mikael Tariverdiev wrote

History | 7

The Most Reliable Matches in the World: Balabanovskie

music to the poems by Tsvetayeva, Akhmadulina, Pasternak, and Yevtushenko.

The film was shot on locations in Moscow and in Leningrad and on the sets of the Moscow Film Studio. The two-room apartment of “32 square meters of living space,” which is featured in the film, was in fact set out on the 600 square meter soundstage!

The film was labeled by Eldar Ryazanov as a romantic comedy, but very often the shooting crew had no reason to laugh.

When they were shooting on location in Leningrad there was no snow on the streets because the winter was very warm that year. To create the impression of a winter wonderland, the filmmakers had to procure hundreds of kilograms of cotton wool and several tons of chalk! They hanged the cotton wool on the trees and sprinkled pavements with chalk. If you take a closer look, you will see that in the scene where Nadia walks along the streets of Leningrad there is no snow on the buildings even though

there are plenty of snowbanks around and snow is falling.

The filming didn’t go without a few fun incidents. One of them happened on the day they were shooting the bath scene, which just happened to be Alexander Beliavsky’s birthday. His friends decided to throw a party for him. The shooting lasted long after hours and the soundstage was quite cold, so the actors threw out the water from the prop bottles and filled them with real vodka. After a few takes into the shooting, they really warmed into their characters. Naturally, Ryazanov noticed it. “They are blind drunk!” he shouted and stopped the shooting. It caused a big scandal and the actors got a good scolding from him the following day!

At the end of the day, the film The Irony of Fate, or Enjoy Your Steam! was a hit and Eldar Ryazanov lived up to his fame as a gifted film director. In its first year of screening, the film had over seven million viewers!

In 1977, the film won the USSR State Award.

Some things produced in the Soviet Union were so popular that you would inevitably come across them in your daily life. One of these things were the famous Balabanovskie matches. They were produced in the small town of Balabanov, Kaluga Region, but the factory was far ahead of all the other match-making enterprises, because it was the biggest one. It was also known for its high-quality products.

The story goes that in the 1950s the Balabanovskie matches were voted the best in the world! It even gives credit for this to Joseph Stalin himself. One day, Stalin summoned the managers of all match factories in the country. Without a word, he took his pipe and started to light it in front of everyone. He lit one match – it hissed and went out. Then he reached for a second match – it went out as well. At the umpteenth attempt, the Secretary General managed to light his pipe, but the officials got the hint. They returned to their factories and started a feverish search for new technologies that would improve the quality of the product. To increase the burning quality, the wood for the matches was treated in a special chemical substance, and the formula of the match head was also modified. But one thing is absolutely true: the Balabanovskie matches were thought to be the best of all.

It was also the cheapest merchandise in the USSR – one box of matches used to cost 1 copeck! For comparison, that was the price for a glass of sparkling water without syrup. Matches were often given for change in stores if shop assistants were short of coins. People never refused such change as it could be put to good use in the household. Matches were used to light a fire in a gas stove or at a picnic, to show tricks, and even to make construction models, like buildings and other structures.

Another interesting fact: at the beginning, matches were sold in a wooden box. It was only in the late 1970s that it was replaced by a paper one. It contained 100 matches and was five centimeters long. When people needed to measure something without a ruler, a matchbox could come in quite handy.

8 | Travelling

Korchma in the Himalayas: From Kathmandu to Pokhara and into the Jungle… part 2 After two days and two nights in Kathmandu our Korchma and Seven Summits Club team boarded a small plane and flew over the mountain tops to the small town of Pokhara. When we learned that our carrier was a local airline, we got a bit worried. Especially me, because I remembered all too well the last flight I took from the capital of Nepal to Tibet two years ago. The plane was so old and dilapidated that it felt like I was flying on a stool.

Fortunately, this time our fear was in vain. The plane, even though tiny – besides twelve members of our team it carried only three or four locals – was quite decent. We covered our two hundred kilometers in less than half an hour. The flight was a bit bumpy, but we had nothing to worry about: the local carrier foresaw all the probable inconveniences.

Each seat had a paper bag with a telltale picture on it. Even the luxury Arabian airlines can hardly boast of such bags.

Pokhara met us with sunny, warm weather and picturesque landscapes.

Unlike Kathmandu, it has no ancient architecture, but it has fresh air and beautiful mountains and lakes. It is a small cozy town with tree-lined streets and practically no litter on the ground. There is not much traffic or the usual hustle and bustle.

After noisy and dirty Kathmandu with its monkeys jumping from one electrical pole to another, it seemed as if we had landed somewhere out-

side Nepal. We checked into the hotel, ate lunch, and went to look around. Our groups split into several smaller groups. Nastya, Konstantin from Florida, and I decided to take a walk along the coastline of the large Phewa Lake.

While strolling along the coast we met some local fishermen who were catching huge fish – this is their way of earning a living and providing for their families and tourists. They cast their lines either from the shore or from their old wooden boats. There are so many of these little vessels here. For a small amount of money, anyone can rent one and go for a row. It’s true that most of these boats are in poor condition. I saw two young women get into one such boat. Its bottom was covered with water and the water kept coming in, but the ladies didn’t seem to notice and floated off further and further. I shouted to them to stop because the lake seemed deep and it could be dangerous. But

Travelling | 9

they either didn’t understand me or didn’t care. They just sat there and rowed. We went on and, after a while, I lost sight of the two women. I kept on thinking: did they reach the other side or not?

Around the lake, there were bulls grazing, women washing their linen, and men washing their hair in the lake water. We could see banana trees, cacti, and some other gigantic trees growing around us. And lots of tiny bars seemingly made of plywood. We saw no tourists there; there were mainly black-haired swarthy young local men and women. If we saw any foreigners, they were mostly weird-looking bearded dreadlocked men. They were either listening to Nepalese music or singing songs. Every time we passed a joint like that, their patrons would turn to us, wave, and greet us with: “Namaste!”

We walked on and on along the coast. They sky became overcast, it began to drizzle, and twilight fell over the lake. It almost blended with the opposite coast and the mountains. A minute before there was bright sunshine, and now it disappeared and the moon came out into the sky. The

clouds were tinted in different hues. Somewhere in the middle of the lake, a lone boat rowed by. A few minutes later it was pitch dark.

Small houses lit their round lamps, the moon got brighter and the exotic plants more defined. We took a taxi and returned to the hotel. We went to bed early because we had planned a light trekking trip for the next morning.

The next day we woke up at five, packed our backpacks, and set off to one of the nearby mountains. Our group was very small; many decided to stay in bed.

We climbed very fast to the top.

It took us two hours to get there. At the start, because of my enormous enthusiasm, I got lost. I dashed off and left my friends behind. Consequently, I missed the spot where we needed to turn and added several more kilometers to my trek.

When I finally realized that there was no one around me, I decided to

retrace my steps. Fortunately, we didn’t lose one another on the narrow paths and thick woods. A while later, I was standing on top of the mountain with everyone else and photographing the views. The feelings you have in such moments are amazing. The night crept away, the sun started crawling up from behind the horizon, we saw outlines of the mountains and their shadows, the air was refreshing and somewhat dense. We watched the beauty of the surrounding nature, sang the “Om Mani Padme Hum” mantra, and then headed back.

Today we are going to travel further into the country. We look forward to spending a night at high al-

titude and the journey through the jungle. To be continued in the next chapter.

Text and photo: Stepan Hrytsiuk To be continued.

We express our gratitude for organizing the trip to Minhma Helu Sherpa (Nepal Luxury Treks) and the Seven Summits Club: www.7vershin.ru

10 | history

Champagne: A Sparkling Symbol of the New Year Champagne is more than just one of the many alcoholic beverages. It has a romantic and symbolic vibe. Not only is it the favorite drink of aristocrats and beautiful ladies, but also a symbol of true triumph, success, and joy. This is a drink that has its own character. Probably every family buys it for the New Year’s celebration. To the clinking of glasses, it is customary to make wishes and to greet the New Year.

The light and refreshing taste of this drink allows us to enjoy it with a lot of dishes, and the bubbles make it rush to the head, creating a joyful festive atmosphere. People like to pop the cork while opening a champagne bottle and that is why the festive nature of the beverage has made it popular around the world.

As can be seen from its name, this drink derives from the French province of Champagne, which was famous for winemaking even during the Middle Ages. At first, it produced mainly red wines, slightly fizzy with a fruit aroma. But such wine ran the risk of starting to ferment once more, so barrels often exploded because of the built-up carbon dioxide. In the seventeenth century, the monk Dom Pérignon had an idea how to “tame” this obstinate wine and improve its taste. The ideas of wine blending (mixing the juice of different grapes) and corking wine bottles belong to him. Later, his followers, among which was the prominent madam Clicquot, created the technology for eliminating sediment from the drink (remuage), changed the shape of bottles, and decided how to fix the cork more firmly.

According to the traditional recipe, still wines are made from Chardonnay, Pinot Noir, and Pinot Meunier grapes by means of fermentation. Then, the wine is bottled and a bit of sugar and yeast is added to stimulate the secondary fermentation inside the bottle. While using another method that is less time-consum-

ing, the secondary fermentation occurs in large pressurized tanks.

Its by-product is carbon dioxide, which forms the lovely bubbles.

In the traditional method, the lees which settles on the cork as a result of rotating and inclining the bottle so that it’s neck is upside down is eliminated after a while. A small part of liquid is lost during the process.

Its place is filled with a mixture of wine, sugar, and cognac. The amount of sugar added at this point determines the type of champagne – dry, medium-dry, medium-sweet, or brut. Then, the bottle is capped with a permanent cork and a wire cage (muselet).

Generally speaking, the word “champagne” can be used only for the wine made in the French province of Champagne. This is accepted in all international trade agreements. All other similar drinks must be called “sparkling wines.”

But for many years this word has been used as a generic name of various trademarks around the world, including in Russia (“The Soviet Cham-

pagne”). Such wines can only be sold inside the country. But all the production meant for export is called “sparkling wine.”

But for a consumer, the name of the drink is less important than its quality. Original champagne made in the province of Champagne undoubtedly stands out because of its excellent quality, but it is not available for everyone. Besides, domestic manufacturers offer a wide choice of worthy sparkling wines. The main point is to buy them in authorized stores, which have all the required certificates of quality. Before buying, you should carefully read the label with the ingredients, and the name and address of the manufacturer.

A good champagne must only be sold in a dark bottle because light has a detrimental effect on the wine. The cork must be natural and not plastic. Champagne of high quality is transparent, clear, and without sediment. It has a pleasant, delicate aroma and small bubbles, which fizz for a long time.

history | 11

Big bubbles mean that the drink was carbonated artificially.

In order to enjoy the aroma of this naturally fizzy drink, it is advised to pour it in tall and narrow flute glasses. It is recommended to pour it while holding the bottle at an angle of 45 degrees, filling only two thirds of a glass. In order to avoid foam, it is advised to slightly tilt the glass too.

Champagne is usually served chilled. It is often paired with seafood, caviar, white meat and game, olives, fruit desserts, strawberries, mangoes, and, of course, pineapples. A piece of pineapple in the glass of champagne increases bubbles and gives the drink an elegant taste and aroma.

One might wonder whether there is there anything healthy in this drink, which is pleasant on every count. Yes, there is. But due to the fact that it is an alcoholic beverage, its healthiness is relative. The healthy characteristics of the champagne are similar to those of red wine. Scientists claim that wine contains antioxidants, which combat free radicals. They can lower arterial blood pressure and prevent cardiovascular diseases. Polyphenols contained in wine expand blood vessels. This improves the blood supply to the heart and brain. But the percentage of such substances in sparkling wine is less than in red wine, so the former is not that healthy.

Champagne has a positive effect on digestion and bile secretion and stimulates the respiratory system. But all this is possible only when drinking high-quality champagne in reasonable amounts of 1–2 glasses.

New Year is a great reason to gather your family and friends at a festive table, to congratulate each other, and to make wishes, raising glasses with delicious and healthy champagne.

Text: Olga SINYUGINA

Our Top Winter Dessert!

The Moscow Cake is now available at Korchma restaurant!

Don’t miss your chance to try a new exquisite delight!Â

12 | news from «korchma»

We Are Always Welcome in Korchma!

Each football team has its own loyal fans, each brand has its own loyal customers. Our restaurant chain also has its own regular clients. Since the first restaurant opened its door, we have made friends with many people who have grown to be something more than simply customers. Among them is the couple of Sergey Grigoriyev and Ekaterina Sevostyano-

va, the latter of whom celebrates her birthday on the 26 of January. We would like to congratulate her and to wish her a happy birthday. As a present, we had a brief interview with our guest where she told us about her first experience in the Korchma, the benefits of natural products, and her own culinary preferences. course, the divine salo. It wins the Grand Prix!

(Adds the husband and laughs.)

–As residents of a big metropolitan city, you probably find Moscow to be a bit stressful and tiresome… Can you say that the restaurant is a home away from home with homecooked food? Is this important at all?

– I think it is very important for all people of Moscow because the food here is good and what’s more important – it’s balanced. I think Korchma helps all of us – residents of big cities – to save time. We save time on groceries shopping, time on cooking. We come in and everything is ready and well-served, the meals are healthy and nutritious, and this is what everyone needs! And the setting here makes you feel happy and relaxed, which is another crucial thing…

– Ekaterina, in the period of over 15 years of its time in business, Korchma Taras Bulba has acquired many friends and fans, but you seem to be the most loyal. How did you get introduced to our restaurant? Do you remember the year and the circumstances that brought you here?

– Korchma and we are very old friends indeed.

I wouldn’t be able to remember the exact year. I think it was six or eight years ago. But I remember the day I first came to this restaurant very well – it was my birthday. My husband and I are devoted theater-goers and we have a tradition of going to the theater on holidays. That day we bought tickets to the Modern theater on Spartakovskaya Square. We arrived early and decided to take a walk. I was stopped in the street by a young man wearing a beautiful national costume – he was inviting passers-by to come in to the restaurant. We decided to go in and see whether it was indeed as nice as he was describing. We went inside and we never regretted that decision.

We had a hearty dinner, we liked the interior decor – we could have sat there and admired the beauty of it for hours. We enjoyed everything!

And just when we were leaving we heard the maitre d’: “You are always welcome here!” Alright, if you say we are always welcome then we need to come again – and we returned to Korchma again and again! That was a beginning of a long and beautiful friendship!

– That is so wonderful! Did you know about Ukrainian culture before? Or did you first learn about it in Korchma?

– The thing is, my father comes from Ukraine.

He was born in the town of Kupiansk, Kharkov

region. He was drafted to fight on the front, he served until the end of WWII. During the war, he met my mother. So, in fact, I knew Ukrainian culture a little before, and Korchma now helps me stay in touch with my roots. (She laughs.)

– What was it about our restaurants that made you come here again and again?

– Delicious food, its variety, so many good dishes to choose from. There’s a lent menu, a children’s menu, a summer menu, sometimes they offer a pumpkin menu, and so many others! Sergey is a gastroenterologist by profession and he always evaluates meals from that perspective. And he has been evaluating them for many years. He recommends Korchma to everyone because the food is tasty, nutritious, and balanced. And you can always feel the hospitality of the staff. All of this makes you want to come here again.

– Our cuisine is very rich and varied, every guest can find something to their taste. Can you tell us about your favorite dishes here?

What is your top 5?

– I think the first prize from us will go to the borscht with smoked pear and the mushroom noodles. These two dishes are the winners. The second place goes to baked duck with buckwheat, apples, and oranges. It is a beautiful and delicious meal. The third place goes to the chicken sausage. Number four is cabbage rolls.

But not only those currently on the menu, but also the Hutsul-style cabbage rolls, the little ones stuffed with buckwheat, they are so good.

We still remember them and look forward to the day when they will make a comeback. And, of

– …at mealtime! To the best of my knowledge, nutritionists say it’s not recommended to eat when you feel down.

– Exactly! As I see it, when a person feels blue they should come to Korchma because everything here makes you feel better, you acquire a taste for good living, creative work, and eating well!

– What will be your Christmas and New Year’s wishes to all customers of our restaurants?

I wish you all the brightest and most beautiful moments in your life! Let your home be full of prosperity, love, and comfort! And to our Korchma I wish good luck and prosperity. Open more restaurants in our beautiful city of Moscow! Lots of luck and money to you because when you have money then you can cook borscht! (They laugh.)

‘Korchma Taras Bulba’ reveals its secrets!

We offer you a recipe book

Not by the salo alone

news from «korchma» | 13

The Father Frost Parade The first winter month didn’t treat Moscow residents to winter weather: no frost, no snow. We decided to take matters into our own hands and to create the holiday spirit by organizing our traditional flash mob motor rally “The Father Frost Parade.”

On December 20, 2015, employees of Korchma drove around the Bulvarnoye Circle and marched along the New and Old Arbat.

They sang and danced on their way posing for photographs with onlookers. Children recited winter poems that they memorized

Дата

4 января

5 января

6 января

7 января

8 января

9 января

for the holiday season. The entertainment was very joyful and left its participants in expectation of the holidays! We hope that the eighteen Father Frosts and as many Snow Maidens made the gloomy December day a bit more cheerful. Happy New Year!!!

Адрес

Время

Моховая

14.00-14.45

Петровка

15.00-15.45

Садовая-Самотечная

16.00-16.45

Мясницкая

17.30-18.15

Наметкина

15.00-15.45

Профсоюзная

16.00-16.45

Ленинский пр-т

17.00-17.45

Люблино

14.30-15.15

Велозаводская

16.00-16.45

Пятницкая

17.30-18.15

Смоленский б-р

14.30-15.15

Шмитовский пр-д

16.00-16.45

Ленинградский пр-т

17.30-18.15

Красноказарменная

15.00-15.45

Бакунинская

16.00-16.45

Бочкова

17.30-18.15

Боровское шоссе

14.30-15.15

Одинцово

16.00-16.45

14 | menu

menu | 15

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Korchma in

Soho

Приходит мама за ребёнком в детский сад. Смотрит, дети сидят в песочнице с телефонами, а воспитательница на скамейке спит.

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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, 89037965141; 89856448544

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

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