Korchma en 01 17 preview

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

January 2017 | â„– 1 (160)

More news and photos at www.tarasbulba.ru korchma@tarasbulba.ru Project manager – Yuri Beloyvan

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A Symphony of Taste in a Salad

Book Launch:

My Key from the Founder of Korchma Yuriy Beloyvan

The Globe in Your Pocket: Budapest: A Jewel of the Danube

Cooking Secrets: Heart-Warming Spices Wi-Fi in all restaurants

24/7 food delivery and hotline: www.tarasbulba.ru

8 (495) 780-77-44

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2 | culinary

No one can convince me that a brilliant symphony has more substance than a brilliant salad. We dedicate statues to Mozart, why don’t we dedicate a statue to Monsieur Olivier?

Anatoliy Marienhoff

A Symphony of Taste in a Salad New Year’s Eve is not another random holiday. It is an entire world of emotions, expectations, traditions, and symbols. The New Year is not just a New Year’s Tree, Father Frost with a Snow Maiden, and presents; it is also a festive dinner table with champagne, caviar, tangerines, and – of course – traditional salads.

Whatever culinary delicacies are being invented by chefs, our ladies remain loyal to the traditional Russian salad, Dressed Herring, and Vinegret. With time, the traditional recipes have been improved and adapted. These are the dishes of our childhood and they never get dull!

Back in Soviet times, many components of these salads were in deficit; for example, the green peas, sausage, and mayonnaise could only be bought if you knew someone working in a grocery store or after standing in a huge line. Today, all the ingredients are sold in all supermarkets, and the preparation of the beloved appetizers requires minimal time and effort.

New Year’s salads are delicious, nourishing, and presentable. This is an undeniable fact. But are they just as healthy? Let’s try to see.

We’ll start with the Russian salad.

As a rule, it contains boiled potato, carrots, eggs, meat (chicken or veal) or sausage, green peas, cucumbers

(fresh or pickled), and greens. The salad is traditionally dressed with mayonnaise (ideally homemade) and sour cream, but you can also experiment with fresh cream or natural yoghurt, which will decrease its calorie count and will make it more digestible. As we c a n

see, the s a l a d contains vitamins, potassium, calcium, phosphorus, magnesium, animal and vegetable proteins, as well as dietary fibers. This means the salad’s ingredients on their own can satiate you and provide you with nutritious substances. The only thing that is

questionable is the dressing, which is mayonnaise. It’s very high in calories and bad for your stomach. And if you buy your mayonnaise from a store, you cannot be sure of the quality. We suggest that you make it yourself so it won’t be as fatty.

The average calorie count of the Russian salad is 150-190 calories per a 100-g serving (people are unlikely to eat more at a dinner table that abounds with other dishes). In comparison, a glass of orange juice is 120 calories. Yet, the salad will make you feel satiated, while the juice will only work up your appetite. So don’t be afraid of the Russian salad: when prepared of quality ingredients and consumed moderately, it will only serve you right. And to make sure that all the salad’s ingredients are well digested, nutritionists suggest you first eat a piece of meat or fish, or some other protein-containing food.

Another traditional New Year’s salad is Dressed Herring. It is made

of herring, boiled potato, beetroot, carrots, eggs with the addition of onions (sometime marinated), sour apples (optional) and dressed with mayonnaise. What you get as a result is a nutritious, tasty and nicelooking appetizer. It’s interesting to note that this dish has all the components of Ukrainian borscht: potato, beetroot, carrots, and onions.

All of which are good for you. And if you don’t boil them but roast them in foil, they will preserve even more vitamins and minerals.

Dressed Herring contains vitamins of the B group, vitamin A, E, PP, folic acid, dietary fibers, amino acids, ferrum, magnesium, potassium, iodine and other nutrients. The herring’s calorie count is 150-180 calories per 100 g (equal to 200 g of natural yoghurt). In addition to that, the dish’s ingredients facilitate digestion and intestinal motility, they help remove toxins, cleanse blood vessels, and produce hemoglobin.

People who closely watch their health and figure are sometimes concerned about the herring and mayonnaise in this salad. We have already proved that mayonnaise does

culinary | 3

not necessarily have to be harmful.

What about the herring? It’s quite a fatty kind of fish with a high content of protein, fatty Omega-3 acids, lipoproteins (healthy cholesterol), vitamin D, antioxidants, all of which makes it especially good for your heart and vessels, your bones, kidneys, brain and eye-sight. It’s interesting that the herring fat reduces the size of adipocytes (fat cells) and helps us combat excess weight and weight-related diseases. And if you’re put off by the fish’s salty taste, you can always let it soak in milk for a while. The Swedes even have a proverb about it: “A herring on the table keeps the doctor away.”

This healthy fish is often part of another traditional salad – Vinegret.

It has an especially festive look on the table: it combines orange carrots with dark-red beetroot, white potato, sauerkraut and onions, green peas and pickles. The salad is dressed with vegetable oil, sometimes with a sprinkle of vinegar. In addition to the above ingredients, Vinegret may

also contain beans or pickled mushrooms. Every cook is free to add her own secret ingredient. For all the components to preserve their original color, mix the beetroot with oil first, and only later add other vegetables.

Vinegret’s components are rich in dietary fiber, vitamins, and minerals. Its calorie count is only 125 calories per 100 g. That’s why this salad is often a staple food for many diets. When at a dinner party, even the most sophisticated healthy food aficionados can afford to taste it.

All of your favorite traditional New Year’s salads are available in the Korchma restaurants. Our menu contains Russian salad with sausage or with chicken, a delicious Dressed Herring with a homemade mayo, Vinegret with herring, and numerous other traditional and new salads.

New Year’s Eve is a time for miracles. The beloved dishes on your New Year’s dinner table will decorate the main holiday of the year and create a cozy family ambiance.

www.tarasbulba.ru

ruk_proekta@tarasbulba.ru

composition

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

mg/l 4.5 3.5 4.6 95 77.2 20.67

4 | interview

My Key from Yuriy Beloyvan A new book from Bulba Press

MY KEY is the author’s account of his achievements. He writes about the long way he has come from a hospital orderly and factory handyman to the owner of a million-dollar business. The book serves as a practical guide to self-discipline, time management, designing projects with an idea behind them, positive thinking, and transforming from a grumpy loser into a successful winner. Bulba Press presents this new book, which was written by the CEO and founder of the restaurant chain Korchma Taras Bulba. After the book was launched, the author had a meeting with his readers. Here we are sharing some excerpts from his speech.

The story behind the book A little while ago, I wrote a brochure called “The Key to Success.” But then time went by, circumstances changed, and it turned out that money and material goods were not the main thing in life. And so later I supplemented the brochure with a new chapter – “The Key to Happiness.” The people who read it told me I should think about expanding it. They said that even less successful businessmen write books and give advice: how to build your own business, how to live your life, etc.

This is how the book My Key came to be. I wrote it for my employees when I learned that there were more than a thousand of them and I simply could not get my message across to them in any other way. To make the narrative more interesting, I added a few of my travel stories, in particular, about climbing Everest.

The purpose behind the book When I conceived this book, I didn’t plan to sell it and make money on it. I wrote it primarily for my employees – for them to read it, to be more efficient, to help them and to help all of us make money together. My idea was to make this a practical and effective tool.

The reception of the book I have no idea how this book will be received because it is not very positive in the traditional sense. I wrote about the truth as I know it – people will steal from you, people will hate you. And it happens all your life. When you climb to the top of a mountain, even your closest friends will tell you: “Where do you think you’re going? Come down right now!” You never get a lot of support but you almost always get some negative remarks.

I wrote about all of it. I even gave my readers a few tips as if I were preparing potential competitors. Later, unfortunately, my former employees open restaurants similar to mine but with a different name. When they fail, I am a little sad. I thought that my idea was very viable.

Creativity and writing skills People who know me well also know that I love to talk. I love to tell jokes and anecdotes – both terrifying and funny. At some point people started to tell me: “You should write them down, they are so cool!” This was why I wrote my first book The Fly. Why was it called that? Its opening short story is also called “The Fly.” It is about our drive in a Hummer from the Ferapontovo Monastery

interview | 5

to Vologda and a fly who traveled with us in the car. This particular vehicle has an almost vertical windshield. So I was trying to explore the feelings of the fly sitting on the inside and watching other flies crash into the windshield on the outside.

What does it feel when it sees all of that mess?

Then I got other ideas. When you start to write, it’s very difficult to stop.

There is this wonderful book called The Right to Write. The woman who wrote it teaches writing workshops in the US. They have entire institutes that prepare future writers, future Booker prize winners. In her book, she suggests a few interesting exercises. One of them is to write in different places. Not in your office, but rather in a coffee shop with many people around. I got hooked on this idea. I like to write in public places in New York City with all the buzz around. Whenever I need to create a character, I just look around and find someone to base my character on. It’s not the same in our country. When I’m home where the conditions are perfect, where it’s peaceful and quiet, I can never come up with new ideas.

Doing business People tend to think that business is a club of selfish people who started an enterprise and now sit around and collect their profits by cheating others. This is a common stereotype in our soci-

Quotes:

ety. In reality, the state of business is different.

Business people sell their services. If no one requires that service, then no one wants to have what you’re offering. And you will get nothing in return.

When we were in school we had to sacrifice our time and diligence and attention to get good

“One of the key tasks before a manager as I see it is to get his message across to his employees. This idea will make a hundred people’s work meaningful and will lead them to victory.”

“Everyone should know one basic truth: the more the world needs you, the happier you will be.”

“As soon as your inner voice starts telling you: ‘Stop pushing yourself, you don’t know anything about it, it’s too late to learn, I’ll remember it anyway,” you should know that you’re on your way to a future full of regret and a biography in which there is nothing to be proud about.”

grades. Without it, you won’t get your education.

The same is later repeated in college. As a result, you just need to find a person who requires your expertise, your qualifications, and who’s ready to pay money for it. Because many have their expertise, but not many people have money, and they are not keen on parting with it. I remember my son and I were once driving in the US and saw a beggar with a sign on the sidewalk. I remember he was standing at a very slow turn, and there were many rich people passing by him. There were driving convertible cars so they didn’t even have to roll down the window. And yet, no one gave him anything. I asked my son: “Why do you think this is so?” And he replied: “Dad, you just don’t understand, people like their money, they don’t want to give it away…” That’s why if you want to start your business, you should look out for a moment when you’re ready to give something away that other people need and are ready to pay for it. When all the above conditions coincide, it brings both happiness and all the problems in your life.

My advice to the young generation Whenever I speak to a young audience, they always ask me: “What advice would you give to people just starting in business?» I say: “Never take a loan from a bank. Find a person who doesn’t know how to spend his money, who will go and lose it in a casino or will spend it on women. Tell him that you have a good project. Pitch it to him, sell him your business plan. But be honest. And he will give you the money.”

6 | History

Shchedryk: From a Ukrainian Village to Carnegie Hall and Hollywood

January 1st Gogol’s Day

January 2nd to 8th Children New Year’s Parties

January 6th Christmas Eve Caroling

January 7th Christmas

January 8th Women’s Day We celebrate the 8th of March every month

January 9th Victory Day

January 10th Borscht Day

January 11th Friends’ Day

January 12th Photo Day Get a prize of 5,000 Rubles for delivery for the best picture Prosecutor’s Day

January 19th Epiphany

January 20th Cossack’s Day Come dressed in a Cossack uniform and get 50% off

January 21st Pancake Day

January 22nd Water Day

January 23rd Men’s Day

January 24th Mother’s Day

January 25th Feast of St. Tatiana.

Day of Russian students Day of a Postcard

January 26th Poetry Day. V. Vysotskiy

January 27th Salo Day More salo!

January 28th Chess Day

In over a hundred years, this carol has been performed with no words, no instruments, in sign language, and even with basketballs – in an original performance by NBA players. The Ukrainian “Shchedryk” is played in several Hollywood-produced films that we remember from childhood, like Home Alone, its various interpretations were played by numerous bands and DJs. However, this popular Christmas tune written by Ukrainian composer Mykola Leontovych is widely known around the world under a different name – “Carol of the Bells.” And only a few people are aware of its Ukrainian origin.

No one can say for sure when “Shchedryk” was sung for the first time. Whatever the case, its lyrics go back to pagan times. It was very popular in Ukrainian villages and was performed only on New Year’s Eve. The carol tells a story of a swallow flying into a household to wish the family a happy and prosperous year.

“Shchedryk” would have likely remained an obscure Ukrainian folk song had it not been for the genius composer Mykola Leontovych, who wrote its classical arrangement and turned it into a hit. The song, written back in 1916, was first performed by a Kyiv University choir. Five years later it was performed in Carnegie Hall in New York City.

The American audience liked it so much that in 1936 Peter Wilhousky – who was also of Ukrainian origin – adapted it and wrote the English lyrics to it. The English version, however, has nothing to do with the original text: “Hark how the bells / Sweet silver bells / All seem to say / Throw cares away.”

This is when the Christmas song really started its triumphant march. It is now dif-

History | 7

The Story of the Christmas Tree

Щедрик, щедрик, щедрівочка, Прилетіла ластівочка, Стала собі щебетати, Господаря викликати: «Вийди, вийди, господарю, Подивися на кошару, – Там овечки покотились, ficult to imagine Christmas and the New Year without it. During the holiday season, “Shchedryk” plays on repeat on many radio stations, TV channels, in the streets and malls in the US, Canada, Europe, Australia, and Japan. Its popularity was boosted by the film industry and various bands, who recorded various versions. “Shchedryk” has been performed by musicians of all genres: rock bands, rap artists, disco, and techno performers.

This carol has been played in South Park, The Simpsons, Family Guy, Saturday Night Live, The Mentalist. It has also been used for the score of Harry Potter, Home Alone,

А ягнички народились. В тебе товар весь хороший, Будеш мати мірку грошей, Хоч не гроші, то полова, В тебе жінка чорноброва». Щедрик, щедрик, щедрівочка, Прилетіла ластівочка.

The Mirror Has Two Faces, Die Hard 2, The Adams Family. The English Wikipedia states that by 2004 there existed over 150 versions of “Schchedryk,” which is hardly surprising because it is adored even in China, which has traditionally stayed away from Western cultural traditions.

It’s unfortunate but Leontovych’s “Shchedryk” is a rarely sung by Ukrainian carolers today. In Ukraine, the folk carol was turned into an exclusively academic song. And that’s despite its popularity even in the Soviet Union. Since the lyrics contain no reference to religion, it was performed quite often during Soviet times.

The tradition of celebrating winter holidays with a Christmas tree has b e come such an integral part of our lives that we stopped asking ourselves where this evergreen tree came from and why it become a symbol of Christmas and New Year. It turns out that this is quite an ancient custom that goes back several hundred years.

Back in the sixteenth century, people in Central Europe used to put a little tree on their festive table and decorate it with honey-cooked apples, plums, pears, and nuts.

The ritual used to have a pagan meaning because people believed that trees are alive and that they host souls of departed ancestors. They also believed that the tree branches host spirits – both good and evil. By decorating the tree, people tried to make peace with the spirits.

It is said that the tradition to decorate a spruce came from Germany. It was launched by the German reformist Martin Luther. According to the legend, one night when Luther was returning home, he looked up to admire the beauty of the starry sky and it looked as if even the tree tops were sparkling with lights. In order to reproduce a part of the winter magic at home, he decided to put a spruce on the table, decorated it with candles, and put a star on top of it to represent the Bethlehem star that showed the way to Jesus Christ’s birthplace.

This romantic tradition soon spread around the world.

In the eighteenth and nineteenth centuries, the Christmas tree was decorated in countries far beyond Germany: in England, Austria, the Czech Republic, Holland, and Denmark, and in other countries. Thanks to German immigrants, the evergreen tree entered American homes.

The launch of tree decoration in Russia is attributed to Peter the Great. When he was young, he used to visit his German friends and was pleasantly surprised to see a strange tree: it looked like a spruce but instead of pinecones it bore apples and candies. The future emperor liked it a lot. As soon as he ascended the throne he issued a decree to celebrate the New Year like they did in enlightened Europe and ordered by a separate circular: “The noblemen living in grand streets and the houses of clergy and secular aristocracy should decorate trees and branches of spruce and pine and install them at your gates…”

But no matter how hard the emperor tried, the new tradition never caught on. After Peter the Great died, his decrees were forgotten, and mass Christmas tree decoration was taken up by the Russians only 100 years later.

In 1817, Great Prince Nicholas married Prussian princess Charlotte, who was later converted to Orthodoxy and took the name Alexandra. It was she who convinced everyone in Russia to adorn their New Year’s tables with centerpieces of spruce branches. A Christmas tree appeared for the first time in the palace to be admired by the aristocracy. Finally, in 1852 a Christmas tree was first decorated in the Catherine’s Train Station in Saint Petersburg.

That was the start of a real Christmas tree frenzy. Russians began ordering special expensive ornaments from Europe, and rich families organized New Year’s morning parties for children with a decorated tree in the middle of it. This tradition survived several ban attempts and was even called “anti-national,” but nothing could destroy the people’s love for this evergreen beauty.

8 | Travelling

Budapest: A Fairy Tale City, A Dream City, or the Jewel of the Danube Some people may find it similar to Paris and go there to spend hours wandering the streets which are adorned with splendid architecture; some people cannot imagine their holiday without its thermal baths or a delicious goulash. Still others are attracted by its mystical stories and romantic walks along the wide river. All of this can be found in Budapest, the capital of Hungary and one of the most beautiful cities in the world – a city that has all the right to be called a gem on the Danube. In our rubric “The Globe in Your Pocket” we decided to take a short tour around Budapest.

Our story should probably start with the fact that some 150 years ago there was no such city as Budapest. These were two different cities: Buda and Pest, each sitting on opposite banks of the Danube River. The seat of kings and local aristocracy was on the hills of Buda, while Pest was a center of craft and trade and later developed as a business center.

In the late nineteenth century the citizens decided to unite the two cities into one. This gave rise to Budapest, which soon turned into a European jewel. And it’s not surprising because its rich history turned the city into a bustling hub where ev-

eryone is able to find something to their liking. And it has nothing to do with the season you decide to come there. In the summer, you can walk the narrow green streets and cruise the Danube on a motorboat; in winter, you can enjoy the white winter wonderland and wash it all down with a hot and spicy mulled wine.

It goes without saying that regardless of your mood or the weather outside, Budapest is always splendid because of its ancient squares, statues, dozens of magnificent cathedrals and temples from the times of the Austrian-Hungarian Empire.

What are some of the must-sees

in this town? First and foremost, one must visit the majestic Hungarian Parliament Building, the image of which is printed on all souvenirs that tourists bring home from Budapest. It is the most visited site of the capital and there is no tour that would not include it. The monument took nineteen years to build under the personal supervision of architect Imre Steindl. Thousands of people worked on the construction, and according to historical evidence it required forty million bricks and forty kilograms of gold! There is a rumor that most of the interior décor is made from this precious metal. The

inception of architects was put into life with flying colors. Unfortunately, the chief architect himself was never able to see his brainchild – by the time the work was finished he had gone blind. In return, his architectural miracle is now admired by millions of tourists from all around the world. There are tours both inside and around the building; it takes a few hours just to see it all.

The grand entrance to the Parliament Building is from Lajos Square, and the most photogenic side is on the Danube quay.. But if you want to see the entire Parliament Building

Travelling | 9

and fit it into one photograph, you need to cross the river and get to the opposite bank.

A few steps away from the Parliament Building is another important monument on the quay. This one, however, is heartbreaking and sad. Right on the edge of the water are sixty pairs of old worn ironcast shoes and boots. Nothing more.

These are men’s, women’s and children’s shoes and they make up a Holocaust memorial to commemorate the Hungarian Jews shot during WWII. Mass executions took place at this particular spot on the bank of Danube. The sixty pairs of shoes symbolize the exact number of people shot during each execution. The Fascists would line the people up, chain them to each other, and then shoot the first person. The body would fall into the water and drag the rest of them behind. Before the execution people were made to take off their shoes as they were in great deficit during the war. The shoes were later sold on the black market.

Another popular site in Budapest is St. Stephen’s Basilica. The dome of the cathedral which reaches 96 meters can be seen from almost any point in the city. The basilica contains a shrine with relics of St. Stephen and stained-glass windows depicting Hungarian saints.

It can also boast of an ancient organ with a wonderful sound and the biggest bell in the country!

Colossal in its size, the Heroes’ Square lies next to the City Park. It features several monuments. The most prominent is right in the middle. It is a tall pillar with Archangel Michael at the top standing on a globe with King Stephen’s crown and apostolic cross in his hands. According to the legend, it was he who converted the Magyars to

Christianity. Behind the central monument are two semi-circular colonnades with statues of Hungarian kings, princes, and statesmen. The square was designed to celebrate the thousandth anniversary of Hungary. It held up to fifty thousand people who came to the opening ceremony.

Right in the center of the Hungarian capital stands a very unusual building of white stone, which has drawn tourists for many years. It is the Fishermen’s Bastion with numerous windows, stone benches, towers and arches, and it stands out among other architectural sites of Budapest.

Tourists tend to think that it was constructed to defend the

city back at the times of Turkish invasions. But it is far from the truth.

The structure was built no later than the early twentieth century and was never used for military purposes. It got its name from a fishermen’s market that used to be on its site in the medieval times. It was a fishermen’s neighborhood whose residents went fishing in peaceful times, and in the times of war they would climb up the castle walls and defend the city from invaders. Today, the Bastion is a large observation terrace with a beautiful view of the city. You can order a cup of fragrant Hungarian coffee and soak in the sites of ancient Budapest in solitude.

The Hungarian capital deserves many more delighted compliments, but it’s impossible to fit all of its treasures in one text. The jewel of the Danube deserves to be seen at least once in a lifetime. Check it out and you won’t be disappointed!

Text: Stepan HRYTSYUK Photo: Yuriy HELYTOVYCH

10 | culinary

Heart-Warming Spices Winter is the time when dream of hot exotic countries. A hint of the warm ambiance from those places can be found in fragrant and warming spices that boost the taste of dishes and drinks and help us fight colds and depression.

Some of the warming spices include star anise, ginger, nutmeg, cardamom, cinnamon, cloves, and many others. They are added into desserts and main dishes, alcoholic and alcohol-free beverages, and are widely used in alternative medicine.

Star anise is characterized by its pronounced taste and flavor and its especially nice appearance: an eight-pointed star. This spice is widely used in Chinese cuisine where it is added to both main dishes and desserts. In European cuisine, star anise is used primarily in baking. A

young star anise can add an original flavor to any pastry. But you should use only a sprinkle of it because the spice’s strong taste can spoil a dish.

In addition, star anise is good for your health: it facilitates stomach and intestinal digestion, and it can cheer you up like coffee. By the way, star anise goes very well with coffee and boosts its beneficial qualities.

Ginger root is added for a spicy flavor into different dishes and drinks. Ginger is consumed fresh,

dried, marinated, or candied, in one piece, sliced, or ground. It can also be added into salads, soups, meat, vegetables, mushrooms, cereals, beans, and cheese. It is a frequent ingredient in desserts, pastries, and numerous drinks. For sauces and soups it is better to use ground ginger, while for meat dishes fresh root is best. In India, ginger flour is used to make sweet and non-sweet dough. In some Asian countries, ginger is candied in syrup and covered in chocolate for candied fruits and jams.

In Europe, they make ginger bread and ginger ice cream. In Japanese restaurants marinated ginger root is served with sushi and rolls. Ginger is known to freshen your breath, improve digestion, stimulate blood flow, boost immunity, treat colds, and help you lose weight.

culinary | 11

Nutmeg is normally used dried and ground. It is most often added to desserts, chocolate, pastries, jams, and drinks (like cocoa). But nutmeg can also be used in meat and fish dishes, with mushrooms or vegetables. In eastern countries it is also added to soups, sauces, salads, and rice.

Nutm e g is an ingredient in the famous béchamel sauce so valued in Italian and French cuisines. In Switzerland, nutmeg is used to flavor a cheese fondue. Nutmeg helps your human body to digest meat and dairy products. It is often added to milk along with honey and cardamom to be consumed at night to help you sleep better. Nutmeg also calms our nervous system and helps treat gastrointestinal problems and sexual disorders.

Cardamom has a fragrant aroma and pleasant taste with a slight lemon undertone. It is widely used in Indian cuisine. It can be green (most widespread), white (most appropri-

ate for desserts and drinks), and black (because of its strong taste it is used to add a piquant taste to main dishes). Cardamom usually goes well with meat and cereals; it tastes good in chocolate desserts and adds a sophisticated touch to different drinks. This spice is a popular component of many folk remedies because it helps treat bronchitis, gastrointestinal and gynecological diseases, and removes toxins from your body.

Cinnamon is probably the most widespread of all the “warm” spices in our part of the world. It originated from Sri Lanka and then was disseminated all over the world from there. This spice is used as a powder or in sticks; it is added to sweet and hot dishes, into coffee, tea, and mulled wine.

A regular cherry or apple pie seasoned with cinnamon turns into a festive Christmas dessert. This spice is also added to marinades and poultry dishes. It has a soft taste and flavor and so is easily combined with other spices.

Cinnamon is an effective remedy for cold and heart conditions.

Cloves are miniature dried flower buds of the clove tree. They have a piquant taste and

a strong aroma. Cloves are most often added to marinades, pastry, meat dishes, soups, sauces, and warming drinks.

It is not often used in sweet dishes, but when combined with cinnamon, it can add a special flavor. Desserts make use only of the tops of the clove buds. This spice has antibacterial, anesthetic, anti-spasmodic, and other medicinal qualities.

Inhalations with clove oil are especially helpful for colds, runny noses, and coughing. Cloves help us warm up, facilitate digestion, and strengthen our liver and stomach function.

All these spices can be used separately or in different combinations.

By varying your spices, you can get new interesting tastes and flavors.

A cup of good o l d mulled wine will cheer you up on a cold day. You can make use of all the above s p i c e s by adding it to red wine or juice (for children or people abstaining from alcohol).

Mulled wine To prepare mulled wine you will need: dry red wine or juice (grape, pomegranate, cherry, or apple) – 1 liter; ginger (fresh and sliced – half a root, or dry and ground – a sprinkle); cinnamon – ½ of a teaspoon; ground cardamom – 1/3 of teaspoon; cloves – 4-5 pcs; star anise – 2 pcs; a pinch of nutmeg; lemon – two slices; honey to taste. Mix it all and heat up (but don’t let it boil). Enjoy!

12 | news from korchma

Celebrate with Korchma – Have Fun for the Whole Month!

The first month of the New Year is filled with numerous holidays. First, we welcome the year 2017, then on January 6th we set our tables for Christmas Eve, then comes the most triumphant holiday of the year – Christmas. This is a period of merry carols and verteps that go on until Epiphany. People spend this time giving heartfelt wishes for a good and healthy year ahead. Those courageous enough even dive into an ice hole because the waters of Epiphany are believed to have healing properties.

Our restaurant chain will be right with you throughout this festive period. In addition to our holiday menu, we will also organize caroling and verteps, as well as New Year’s parties. We invite you come join us for the festivities. Come and carol with us, and remember that this year a group of our brave clients will dive into freezing cold water and everyone is welcome to join them.

Follow our announcements on our corporate website www.tarasbulba.ru or ask for more details from our administrators.

We hope all hardships and trials stay in the past year! Let’s meet 2017 with hopes for the best!

Father Frost and Snow Maiden Parade December is the time of holidays and presents. Employees of our restaurant chain decided to celebrate it with their regular Father Frost and Snow Maiden Parade. Over thirty participants came out on the streets in the guise of these famous New Year’s characters. They greeted children and adults, gave out presents and created a party mood in the midst of a gloomy winter’s day. The children were exstatic: they had a chance to take a selfie with their favorite fairy-tale characters.

news from korchma | 13

prizes: 1st prize:

5,000 rubles 2nd prize:

3,000 rubles 3rd prize:

2,000 rubles

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

Winners will be selected every month.

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

november Winners:

1st prize – 128 likes Valeriya Fortunato

2nd prize – 56 likes – Irina

3rd prize – 28 likes – Yana Kovalchuk

14 | MENU

ED COOK LOVE! WITH

O U R CU I S I N E - O U R PR O D U C T S GENUINE HOMEMADE FOOD

C o l d A p p e t i ze rs ARTISANAL CHEESE SELECTION Kozak’s Feta - brined curd white cow’s cheese Bryndza Cheese - creamy, rich and semi-dry cheese Kamorinski Cheese - traditional Adygei creamy cow’s cheese

gram

price

200 g

350 r.

S KERCH arugula, shrimp, cherry tomatoes, and shredded Parmesan served in an olive oil soy sauce dressing

200 g

455 r.

V COLESLAW cabbage, apples, celery with sunflower oil and lemon juice dressing

200 g

200 r.

N BEET SALAD beetroots with pickled cucumbers or prunes

200 g

190 r.

DERUNY (POTATO FRITTES) finely grated potato pancakes served with sour cream

160/50 g

180 r.

FRIED CHEESE served with spicy tomato sauce

170/50 g

250 r.

200/50 g

315 r.

150/50 g

190 r.

KAMORINSKI CHEESE with fresh tomatoes and sauce of crushed basil leaves

100/100 g 295 r.

HOMEMADE KHOLODETS chicken and veal aspic with horse raddish sauce

150/30 g

290 r.

V HERRING IN ORIGINAL “TARAS BULBA” MARINADE Served in a jar with croutons

350 g

285 r.

V ASSORTED PICKLED VEGETABLES cucumbers, tomatoes, sourcrout, garlic sprouts, hot peppers, garlic cloves, and cabbage marinated with beets

500 g

375 r.

80 g 80 g 100 g 80 g

230 r.

230 r.

230 r.

290 r.

75 g

290 r.

310 r.

250 r.

P BORSCH «KORCHMA» traditional hearty beetroot soup coupled with freshly baked garlic bun and homemade sour cream

300 g

80 g

300 g

210 r.

100/30 g

90 r.

V LEAN BORSCH vegetarian beetroot soup with smoked pear and homemade sour cream

100 g

105 r.

300 g

285 r.

75/100 g

210 r.

SORREL BORSCH rich chicken and sorrel soup served with hard boiled egg and homemade sour cream P SOLYANKA WITH MEAT rich spicy and sour soup with calves kidneys, capers and lemon served with sour cream

300 g

360 r.

30 g

350 r.

300 g

290 r.

50/60 g

320 r.

P PEA SOUP thick soup with homemade smoked meats served with rye garlic toast

300 g

290 r.

N EGGPLANTS ROLLED WITH CHEESE AND NUTS

150 g

315 r.

CHICKEN NOODLE SOUP rich chicken broth with handcrafted noodles served with rye toasts

V GARDEN VEGETABLES ASSORTMENT tomatoes, cucumbers, scallions, dill, parsley, cilantro, basil

500 g

485 r.

300 g

380 r.

240 g

485 r.

M PORCINI MUSHROOMS SOUP flavorous chicken soup with porcini mushrooms and handcrafted noodles UKHA royal fish soup with potatoes, onions, and herbs

300 g

380 r.

KIEV STYLE OKROSHKA chilled kvass based soup with potatoes, ham, egg, fresh cucumbers, radishes and green onion served with sour cream, mustard and horseradish

300 g

240 r.

CREAMY PUMPKIN SOUP

300 g

250 r.

P SALO “KORCHMA’S TREASURE” Cured pork fatback Smoked pork fatback Thin sliced pork fatback rolled around garlic sprouts Home-style Salo with mustard BEEF TONGUE slices of boiled in vegetable bouillon tongue served with mustard and horseradish sauce P BUZHENINA luxurious oven-roasted pork with vivid notes of garlic and mustard served with horseradish sauce V H PICKLED CUCUMBERS WITH HONEY V Country - style Sourcrout (original or with beets) CURED HERRING WITH SLICED ONIONS AND POTATOES pair it with a cold shot of vodka for a real Ukrainian experience SALMON CAVIAR Salmon roe served with butter and toasted bread PIKE CAVIAR ON TOASTS pike caviar blended with scallions, parsley, and lemon juice, served on toasted bread

V M Chanterelles, Honey Ogaric and Porcini mushrooms with chopped onions and oil dressing

SA L A D S 180 g 20 g

290 r.

20 r.

40 g 40 g 40 g

60 r.

60 r.

60 r.

V «PODILSKY» light juicy combination of fresh cucumbers, tomatoes, radishes, cauliflower, and carrots sautéed in sunflower oil with fresh herbs

200 g

220 r.

V SPRING SALAD chopped cucumbers, radish, eggs and green onions with choice of sour cream or homemade mayonnaise

200 g

190 r.

200 g

195 r.

V VINEGRET beets, potatoes, and carrots with pickles, sourcrout, onions, and white beans, all dressed in sunflower oil

200 g

190 r.

N ZAKARPATTIA roasted eggplant, zucchini, peppers, onions and carrots with garlic, olive oil, soy sauce and almonds served under thin slices of boiled tongue

200 g

390 r.

N «GENTLE» SALAD combination of boiled chicken, juicy apple, celery, and walnuts topped with homemade mayonnaise

200 g

240 r.

N «PETITE CROUTON» Restaurants’s specialty salad chicken, fresh tomatoes, lettuce, walnuts, wheat croutons, and shredded cheese with homemade mayonnaise dressing

200 g

265 r.

«OX HEART» boiled beef heart with pan seared vegetables, eggs, and homemade mayonnaise

200 g

250 r.

HERRING IN “SHUBA” сhopped herring under the layers of roasted beets, potatoes, carrots, topped with hard-boiled egg and homemade mayonnaise

200 g

230 r.

DNEPR pan seared cubes of pike and shrimp mixed with fresh tomatoes, lettuce, olives and olive oil dressing

200 g

415 r.

GARDEN VEGETABLES SALAD WITH CHEESE Available with Lemon or Vinaigrette Dressing Choice of : Kozak’s Feta Bryndza Cheese Kamorinski Cheese

OLIVIER cubes of potatoes, hard-boiled eggs, peas, and pickles with homemade mayonnaise. Select protein: bologna or chicken

S

Hot Appetizers

P BLINI WITH MEAT thin crepes filled with ground and sour cream WISPY BLINI with SOUR CREAM

SOUPS

K o r c h m a T A R A S B U L B A B a k er y Specia l ties FRIED PIROSHKI pastries filled with potatoes/rice and egg

1p

50 r.

1p

55 r.

2p

30 r.

A SALMON IN CREAMY SAUCE slices of wild salmon pan seared in creamy sauce with , tomatoes, onions and white wine reduction

250 g

530 r.

A ROASTED RAINBOW TROUT served with carrots, shallots, celery sauteed with butter and white wine reduction

280 g

520 r.

240 g

490 r.

V PIKE PERCH WITH VEGETABLES perch with grilled eggplant, zucchini, peppers, tomatoes and onions

300 g

530 r.

V CARP FISH FRIED WITH ONIONS

P OVEN BAKED PIROSHKI pastries filled with meat/ giblets/ potatoes/ cabbage/ cottage cheese or apples PAMPUSHKA freshly baked garlic buns

Fish

PIKE PERCH COUNTRY STYLE pike-perch baked with tomatoes, mushrooms, onions, cheese and mayonnaise

100 g

98 r.

PIKE - PERCH FISH CAKES served with herbed butter

120 g

310 r.

VARENIKI WITH SALMON AND DILL served with mayonnaise

220 g

590 r.

ROASTED SALMON WITH CHERRY TOMATOES

180 g

540 r.

FRIED CAPELINS

170 g

320 r.

Contact us: +7(495)780-77-44

MENU | 15

ED COOK LOVE! WITH

P OU LT RY CHICKEN STEAK WITH THYME 150/50 g served with vegetables on skewers and sour cream sauce TENDER CHICKEN delicate slices of chicken with broccoli, cauliflower, cabbage and carrots in a creamy sauce CORNISH HEN crispy pan-fried whole cornish hen served with garlic sauce Sautéed RABBIT WITH CREAMY SAUCE ROASTED DUCK WITH APPLES AND BUCKWHEAT GROATS

380 r.

250 g

395 r.

1/2

390 r.

300 g

590 r.

1/2

770 r.

MEAT P PORK LOIN KORCHMA’S TRADEMARK pork tenderloin roasted with creamy sauce and cheese

250 g

480 r.

M BEEF STROGANOFF slices of beef tenderloin in sour cream and mushroom sauce

250 g

520 r.

BEEF TONGUE tender beef tongue sautéed in cream sauce

250 g

570 r.

EGG - COATED BEEF PAN SEARED with herbs

150 g

445 r.

BEEF STEW prime beef sirloin stewed in a pot with potatoes, mushrooms, peppers, onions, and garlic in a sour cream sauce.

300 g

540 r.

300 g

395 r.

P GOLUBTSY braised cabbage leaves stuffed with minced meat and rice, served with sour cream

Al l s er ve d on ske wer s w ith Adji k a or S ats eb eli S au c e CHICKEN

170 g

430 r.

BEEF

170 g

590 r.

LAMB

150 g

700 r.

PORK

170 g

495 r.

K O V BA S Y

U K R A I N IA N S AU S AG E S PREPA RED BY T R A DI T IONA L P ASSORTMENT OF HOMEMADE KOVBASY chicken, pork, and blood sausages served with panfried potatoes with onions, herbs and horseradish

375 g

695 r.

P BLOOD SAUSAGE served with buckwheat groats and horseradish

200 g

430 r.

P HOMEMADE PORK SAUSAGE served with horseradish

150 g

490 r.

150 g

430 r.

C U T LE T S

200 g

230 r.

P OLD-FASHIONED FRIED POTATOES with pork lard and onions

200 g

160 r.

200 g

275 r.

BOILED POTATOES WITH GARLIC

200 g

160 r.

MASHED POTATOES

200 g

170 r.

STEAMED RICE WITH SOY SAUCE (on side)

150 g

70 r.

P BUCKWHEAT GROATS WITH FRIED PORK FATBACK

150 g

150 r.

STEWED CABBAGE

150 g

120 r.

FRIED CAULIFLOWER

150 g

160 r.

300 g

370 r.

P M FRIED POTATOES with oyster mushrooms and smoked pork fatback

VARENIKI

Bas e d on P yshny a k f am i l y or i g i na l re c ip e P SPECIALTY VARENIKI served with fried pork fatback, sautéed onions and homemade sour cream. Choice of: Meat Old-Fashioned Ukrainian Cabbage Potatoes

220 g 220 g 220 g 220 g

325 r.

310 r.

260 r.

260 r.

P VARENIKI SAMPLER

250 g

340 r.

220 g

290 r.

P PELMENI «KORCHMA» dumplings filled with minced meat served with sour cream

220 g

310 r.

FISH PELMENI dumplings filled with pike served with sour cream or mayonnaise

220 g

320 r.

DESSERT VARENIKI Served with sour cream or raspberry purée. Choice of: Cottage cheese Cherry Poppy seeds

220 g

270 r.

VARENIKI DESSERT SAMPLER served with sour cream or raspberry purée

250 g

310 r.

VARENIKI WITH CHEESE AND DILL served with homemade sour cream

H O M E M A D E D E S S E R TS F R O M “ K O R CHM A ” B A K E R Y H «HONEY» CAKE light, sweet, and perfectly moist layered cake with buckwheat honey cream

100 g

250 r.

N «KIEV» CAKE cake made with airy layers of sponge cake, meringue and dulce de leche frosting

100 g

290 r.

«SMETANNIK» delightful layers of chocolate sponge with a unique homemade sour cream filling

100 g

180 r.

N «MOSCOW» CAKE childhood’s favourite treat – condensed milk, hazelnuts, crunchy meringue and delicate jelly – an amazing combination that is sure to surprise guests

100 g

295 r.

100 g

250 r.

100 g

250 r.

«1000 LAYERS» NAPOLEON CAKE delicate puff pastry with cream custard covered with a crunchy sweet dusting

100 g

240 r.

100 g

250 r.

2p

205 r.

200 g

CHICKEN CUTLETS golden-crusted and wonderfully moist ground chicken patties served mashed potatoes and pickles, sourcrout

170 g

340 r.

115/50 g

350 r.

115 g

390 r.

H APPLE STRUDEL classic pie with a touch of lemon and honey served with ice cream and caramel syrup

150/50 g

420 r.

N “DUET” ÉCLAIRS oblong pastry made with choux dough filled with vanilla and hazelnut cream and topped with icing

RABBIT CUTLETS ground rabbit patties served with mashed potatoes, pickles, Sourcrout M Ground Beef and Chicken Cutlets

Korchma Taras Bulba is proudly using “Kamorinskaya” Spring Water at all stages of cooking as well as products are delivered on an everyday basis from “Korchma” Farm, Cheese Factory, and Bakery.

INGREDIENTS INFORMATION M - Mushrooms P - Pork N - Nuts A - Alcohol S - Shrimps H - Honey V - Vegan

290 r.

P BANOSH creamy cornmeal with additions of cheese and pork fatback

CHICKEN KIEV pounded chicken breast stuffed with butter then coated with golden breadcrumbs and baked in the oven, served with mashed potatoes, cherry tomato and crispy onions

P M BEEF AND PORK CUTLETS ground pork and beef patties served with creamy mushroom sauce, mashed potatoes and pickles, sourcrout

380 r.

300 g

Garnishing

V SEASONAL GRILLED VEGETABLES

B A RBE QU E

HOMEMADE CHICKEN SAUSAGE WITH SAUTEED ONIONS served with pan fried potato and horseradish

P ZRAZY Potato cutlets stuffed with ground meat served with homemade sour cream

RASPBERRY TART gentle biscuit with raspberries in butter cream N «POPPY SEED CAKE» Recipe out of mama’s notebook.

Poppy Seed sponge with fluffy cream and flavourful layers of raisins, dried apricots and prunes

H N SWEET ROLLED PRUNES AND NUTS

100 g

230 r.

SELECTION OF HOMEMADE PIES: Sour Cherry Plum

90 g 90 g

130 r.

130 r.

ASSORTED SEASONAL FRUITS

200 g

320 r.

SELECTION OF ICE CREAMS: Vanilla, Chocolate, Strawberry

50 g

120 r.

SORBET SELECTION: Lemon, Mixed Berries

50 g

120 r.

m М oо sс cк вo аw Кkиiеeвv Нn ьeюw- Йy оo рr кk

We h av e o n l y f r es h a n d s a v o r y n ew s !

www.bulbanews.ru Bulba NEWS has its own website now

We offer only fresh and savory news!

Share the news in social networks, and leave your comments.

Send your news to: bulbanews.ru@gmail.com EVERYBODY READS US!

The newspaper office is open for cooperation! Call us at 968-665-12-07 or write to: bulbanews.ru@gmail.com

– Дорогой, я так хочу на старый Новый год… шубу!

– Моя ты хозяюшка! Сейчас же пойду куплю свеклу и селёдку!!!

– В России самый экстремальный месяц – январь! Новый год, Рождество, старый Новый год...

– А зачем нам старый Новый год?

– Это контрольный выстрел в печень! Скоро досидимся в Интернете до того, что Новый год будем не справлять, а обновлять. Коротко о праздниках – прожрали месячный бюджет. В новогодние праздники, пожалуй, самый популярный вопрос в России: «А сегодня какое число?»

1 января – день психической ломки автомобилиста: и пробок вроде нет, и ехать никуда не нужно...

Caution!

4 4 7 7 0 8 (495) 7

Reading books may change you!

Change for the better with us.

Ukrainian cuisine – made with love!

Restaurants’ location:

MOSCOW, Aviamotornaya metro station,

г.Москва, ул. Пятницкая 14

6 Krasnokazarmennaya St., (499) 763 5741

тел.: 8 (915) 222-15-18 (495) 953-7153, 951-3760

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

www.tarasbulba.ru

Airport metro station,

книга-меню

64 Leningradskiy Prospekt St., (499) 151 9011

Baumanskaya metro station,

23/41 Bakuninskaya St., +7 (495) 956 55 81

Borovitskaya metro station,

Look for the book

8 Mokhovaya St., 24-hour, 89037965141; 89856448544

Krasnye Vorota metro station,

in all restaurnts

47 Myasnitskaya St., (495) 607 1762

Leninskiy Prospekt metro station,

of the Korchma

37 Leninskiy Prospect St., (495) 954 6466

Maryino metro station,

“Taras Bulba” chain!

163/1 Lublinskaya St., 8 (495) 349 78 09

Novokuznetskaya metro station, 14 Pyatnitskaya St., (495) 953 7153

Novye Cheryomushki metro station,

ÌÅÍÞ

В ДРУГУЮ РЕАЛЬНОСТЬ

НЕПАЛ

С А М О Е

П О Л Н О Е

М Е Н Ю

Nametkina St., 13 г, (495) 331 4211

Smolenskaya metro station,

12 Smolenskiy Avenue. St., 24-hour, (499) 246 6902

Tsvetnoy Boulevard metro station,

13/14 K2 Sadovaya-Samotechnaya St., (495) 694 0056

Chekhovskaya metro station,

ПУТЕШЕСТВИЕ

ИСТОРИЧЕСКИЕ ФАКТЫ

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 ПУТЕШЕСТВИЕ

НЕПАЛ

Ñ ÒÀÐÀÁÀ ÁÓËа Ü зами гл й го с те

В ДРУГУЮ РЕАЛЬНОСТЬ

The town of Odintsovo

БАЛЛАДЫ О ВКУСНОМ

РЕЦЕПТЫ ЛЮБИМЫХ БЛЮД

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

KIEV, “Teatralnaya”, “Zolotye Vorota”,“Kreschatik” metro station, 2-4/7 Pushkinskaya St.,+38 (044) 270-7248

www.bulbapress.ru Certificate of registration PI № FS 77 – 19940. Circulation is 5 000 copies.

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Laskavo prosymo!