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February 2017 | № 2 (161)
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Legumes: A Staple of Culinary Masterpieces
Guinness World Records: Pavlo Rezvoy: Across Two Oceans on a Row Boat
Saint Valentine: A Gift for Everyone in Love
Our History: Wi-Fi in all restaurants
Arsenalna – The Deepest Metro Station in the World
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2 | culinary
Legumes: A Staple of Culinary Masterpieces and a Delight of Lean Dishes The taste and nutritional value of legumes were appreciated many thousands years ago: one of the frescoes in Ancient Egypt portrays a pharaoh holding a branch of a chickpea plant. In present times, different world cuisines use such legumes as beans, peas, chickpeas, lentils, dal (Indian peas), black gram, and soy. Their primary nutritional value is their high content of vegetable protein and dietary fiber. That is why legumes are a staple food in the diets of vegetarians or people observing lent. Carbohydrates contained in legumes take a long time to digest and so they provide the feeling of satiation for a long time. And dietary fibers, in addition to satiation, also stimulate the functioning of the gastrointestinal tract and lower blood cholesterol. Furthermore, legumes are rich in antioxidants, amino acids, vitamins A, C, PP, minerals – potassium, calcium, phosphorus, magnesium, sulphur and ferrum. Molybdenum contained in legumes neutralizes harmful preservatives and stabilizes blood sugar levels. Moreover, carbohydrates from legumes don’t require insulin for digestion. Because of that, legumes are especially beneficial for people with diabetes.
Dishes prepared with legumes normalize the endocrine profile, strengthen our heart and blood vessels. Legumes also improve our memory and productivity, and thanks to their antioxidants they boost the immune system and remove toxins. Lysine contained in these acts as an anti-depressant, while phytoestrogens (they are especially abundant in soy) are good for female health. And yet, legumes should not be consumed in great quantities and every day, because they are difficult to digest and may cause bloating. In no circumstances should you eat them raw because they contain toxins (except for green beans and
peas). To speed up the cooking time of these products and to prevent stomach bloating, you need to soak the legumes in a large amount of water for several hours. Later, you need drain the water and replace it with fresh water. If you cook the legumes properly and eat them in moderation, they can be a genuine treasure chest of nutritious elements. And the myriad dishes prepared from legumes! You can cook soup from green peas, beans, and lentils, you can mash them into wonderful side dishes, you can add them to salads, porridges, sauces, and burgers. In the Middle East, they make a delicious tender hummus from chick-
peas. In India, they prepare dal from peas with piquant spices and make kachori with black gram. And the Caucasian lobbio with beans won the hearts of numerous foodies. Other national dishes that have their unique taste are the Uzbek pea pilaf, the Indian pea and rice khichri with vegetables and chili pepper, cabbage rolls with chickpea, chickpea balls, chanakh (beans and potato stewed in a pot). Soy is the all-time favorite of vegetarians and athletes and it is now an integral part of the healthy eating industry. It is used to produce milk, coffee creamer, mayonnaise, soy cheese, tofu and okara. Tofu
culinary | 3
is added to soups and salads; it is fried, boiled and roasted. Fermented soy beans are used to make a salad dressing called miso which is also used in soups. Soy products substitute meat for many people, in such dishes as cooked and smoked sausage, goulash soup, schnitzel, boeff stroganoff, burgers, bratwursts and wieners. Many of you will find soy sauce in your fridge, which can be used in marinades, salad dressings, and other dishes. Legumes are also a basis for ext r a o rd i n a r y desserts. For example, in the East they cook chickpea pancakes with sweet sauce, dried fruit balls, sweets made of chickpea flour, sugar, and nuts. Fans of healthy eating like desserts made of tofu: creams, parfaits, cheese cakes and also soy ice cream. In Russia and Ukraine, legumes are used to prepare many national dishes. One of the most popular soups is pea soup, while beans are a mandatory ingredient of the traditional borscht. Green peas and boiled beans are also components of favorite “popular” salads. Korchma offers
its patrons delicious and healthy dishes with legumes. First of all, a fragrant pea soup with smoked meat made in our own smoking house served with garlic wheat toasts. The tender taste and heartiness of beans in our borscht (either in the traditional one with meat or the lenten one with smoked pear) will be to its fans’ liking. The Vinegret salad, thanks to a combination of all of its ingredients – vegetables and beans – is a genuine vitamin cocktail. And the iconic Russian salad (with sausage or chicken) with green peas as an ingredient, dressed with home-made mayonnaise will embellish your meal. Green peas, beans, lentils, chickpeas, and other legumes play an important part in the lives of people all over the world. The wide variety of dishes made of these products is astonishing. And if peas and beans are well incorporated into our cuisine, then chickpeas, for instance, are still a novelty for most chefs. You can try treating your family to something new by preparing a tender hummus from our recipe: Text by Olga SINIUGINA
Hummus: You will need: dried chickpeas – 300 g; sesame seeds – 100 g; garlic – several cloves; cumin – half a spoonful; lemon juice – 3-5 tablespoons; olive oil; salt.
Preparation Wash the chickpeas and soak them in water overnight. Drain the water and fill the pot with fresh water. Do not add salt. Cook for about two hours before ready. The chickpeas need to turn very soft. Drain the broth into a separate container (you will need it later). Pour cumin onto a dry frying pan and let it heat for a few minutes until you can smell a slight aroma. Transfer the cumin into a coffee grinder and grind it. Then put the sesame seeds on the frying pan and brown them. Let it cool down and then grind in a coffee grinder. Transfer the ready spices into a blender. Add the peeled garlic, a sprinkle of salt, and olive oil. Puree it until uniform. Add the cooked chickpeas, then puree all the ingredients in a blender. Start adding the chickpea broth into the mashed substance while still blending it. Taste it as you go and add lemon juice and salt if needed. The puree should be uniform. Place the ready hummus on a plate and sprinkle it with olive oil. You can spice it with paprika. Serve cold with pita or flatbread.
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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 | traditions
Saint Valentine: A Gift for Everyone in Love The History and Interesting Facts about the Most Romantic Holiday of the Year
Red hearts, winged Cupids with bows, colorful balloons, flowers and happy smiles – every winter, on the 14th of February, we find ourselves among these symbols of the most romantic holiday of the year, St Valentine’s. Moreover, it is celebrated in almost every country of the world. Lovers confess their love and prepare wonderful surprises for their loved ones. But the traditions of this holiday vary from one country to another. In February issue of our newspaper we decided to share with you the history and most interesting facts about Saint Valentine. We hope our piece will put you in a romantic mood and make you put away your phone in order to present your beloved person with a valentine of your own making. It’s hard to say when the Lovers’ Day first started to be celebrated. What we know for sure is that it was many centuries ago. There are several versions to the holiday’s origin, but the most credible is the following: there used to be a Christian priest named Valentine in the Roman city of Terni back in the third century A.D. It was the time when the Roman Empire was reigned by Emperor Claudius. His army was in dire need for new soldiers for his military campaigns, and so he prohibited the legionnaires to marry. The mot i v a tion was simple: a married soldier cared more about his
family and loved ones than about the glory and splendor of the empire. Naturally, the Emperor’s decree could not prevent the legionnaires from falling in love. Only now, there was no one who could bless their marriages. Fortunately, there was a priest named Valentine. He wasn’t scared of the Emperor’s fury and continued to unite the loving hearts at the altar. When Claudius learned about this, Valentine was sentenced to death. If we are to believe historical sources, when in prison the priest fell in love with his jailer’s blind daughter. Before his execution, he succeeded in curing her and wrote her a farewell note where he declared his love for her. He signed the letter: “Your Valentine.” The priest was later
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canonized as a Christian martyr and then the Pope declared February 14 as his feast day. Naturally, it was predominantly lovers all over the world who started observing the holiday. This is how it is celebrated in different countries: In Italy, Valentine’s Day is also called “Sweet Day” as the most popular gift on this day is confectionary. The French give each other jewelry and write quatrains on postcards, which they later send to each other. The British send love messages not only to their beloved, close and distant friends, but even to their pets. The Japanese hold a competition for the loudest love confession on Valentine’s Day. To participate, young men and women have to climb a special podium and shout out their words of love. The winner wins not only their beloved one’s heart but also a special prize. In Japan, this holiday slightly resembles men’s day: it is mostly women who give out gifts on this day. However, they can get their revenge in a month’s time: March 14 is called “White Day” in Japan, and on this day, it is men who give white chocolate to their beloved. Jamaica has for many years hosted one of the wildest Valentine’s celebrations. They even organize so called “naked weddings” where the bride and a groom stand before the altar in their birthday suits. Muslim countries, on the contrary, do not celebrate Valentine’s Day. For instance, in Saudi Arabia it is strictly prohibited. The country thinks that it invites harmful Western traditions, spoils the youth’s mind, and cultivates sin. All stores are banned from selling teddy bears, hearts, and red roses on this day.
Interesting facts:
– Every year on Valentine’s Day, over 1,000 letters are received in the city of Verona, the home of Shakespeare’s Romeo and Juliette. – In the Netherlands, there is a special rule on Valentine’s Day: if a woman on February 14th proposes to a man, it would not be considered in bad taste. And if a man decides to decline, he has to buy the woman a silk dress. – According to the US Greeting Card Association, valentines are the second most popular cards after Christmas cards.
In our country, this day has mostly a secular and commercialized nature. Valentine’s Day is mostly celebrated by young people, while the older generation do not take the 14th of February seriously. Young couples buy gifts for each other, they exchange valentine greeting cards, and declare their love. Many marriages are conceived on this day because it is customary to propose on St. Valentine’s. Valentine’s Day is also a beloved holiday for couples who have been together for a while. For
them, this is a perfect opportunity to get away for a romantic date like they used to do in the early days of their relationship. Candles, music, dinner, a party or just a movie night are all wonderful ways to spend time with your beloved. Don’t be afraid to talk about your feelings. Talk from your heart and remember there are people waiting to hear your kind words. Allow yourself to be happy and loved at least on this wonderful and blissful day! All you need is love! Text by Maria KRASNA
6 | History
February 1st Gogol’s Day
February 3rd Poetry Day
February 5th Cheese Day
February 6th Bartender’s Day
February 8th Women’s Day
February 9th Victory Day
February 11th Father’s Day
February 12th Photographer’s Day: Take part in a photo competition
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february
Valentine’s Day February 14th February 14th Valentine’s Day
February 15th Presentation of Christ in the Temple Friends’ Day
February 16th Cake Day
February 17th Cossack’s Day
February 20th Beginning of Butter Week
February 23rd Defender of the Motherland Day
February 24th Mother’s Day
February 25th Postcard Day
February 28th Salo Day
Arsenalna – The Deepest Metro Station in the World There are many metro stations with impressive architecture and design. Some of them are so beautiful or have such an interesting story that they are included in tours. But only one of them can boast the title of the deepest and it is located in Kyiv. It is Arsenalna Station, which lies at a depth of 105 meters! It was built back in 1960, but used a unique for its time technology. We delve into the history and secrets of the deepest subway station in this edition’s history section. The first Soviet metro system was opened in May 1935 in Moscow. It consisted of thirteen stations and was built in only four years! Local engineers developed a unique technology, which was later used in other cities of the USSR. The experience proved that the Soviet people could do anything they set their minds to. Subsequently a subway appeared in Leningrad, and in 1960 in Kyiv. Underground trains were meant to run in the Ukrainian capital much earlier, but plans were pushed back due to the devastation the long and exhausting war had on the economy. Once the city was liberated from invaders and was rebuilt from the ruins, the leadership of the Soviet Union decided to build a new transit system in Kyiv. The construction of the century began in 1949. First, underground tunnels were built in the city center. The work lasted as many as eleven years! The best engineers from around the Soviet Union were sent to Ukraine to construct it. The work on the first metro stations went smoothly, but the construction of Arsenalna Station was not as simple because of the difficult terrain (the very high banks of the Dnipro River.) The builders had to reach a record 105 meters! Even on the escalator it takes about five minutes. But what’s even more impressive than the depth is the engineering ingenuity.
History | 7
History in Dates
February What could be done if there were no long escalators? Builders thought long and hard and finally came up with a seemingly unrealistic plan – to break the descent into two parts and between them build a lobby. But then they had to deal with another question – how can the builders construct the lobby deep underground between the the two foundation pits? Then again, a revolutionary solution was born. It was decided the lobby would be built above ground and then lowered below ground. This was never done before in the world. So, on the outside was built a huge ring, which the people immediately called a
“glass.” It had a concrete dome and weighed more than three thousand tons! Below the construction rested on sharp edges that cut into the ground, while special machinery removed ground from underneath it. Interestingly, in order to facilitate the work, the surrounding ground was frozen. To do this, workers poured calcium chloride through hundreds of holes. In the meantime, inside the ring a digger ejected earth through special openings. In the end, the whole process of lowering the lobby took four months. But the efforts were not in vain. Kyivans not only got another subway station, but also a world record!
The Deepest Metro Stations: Arsenalna Station (Kyiv, Ukraine) – 105 meters Puhung Station (Pyongyang, North Korea) – about 100 meters. There is evidence that this particular station is the deepest in the world, but it is impossible to confirm or deny this since North Korea is a very closed country. Admiralty Station (St. Petersburg, Russia) – the depth, according to various sources, is 102 or 86 meters, depending on how it is counted Victory Park (Moscow, Russia) – 84 meters Washington Park (Portland, USA) – 79 meters
24, 1852 The Burnt Manuscript, or Why Gogol Burned the Second Volume of Dead Souls On February 24, 1852, Mykola Gogol burned the manuscript of the second, almost completed volume of Dead Souls, which he had been working on for almost ten years. This happened in Moscow, in the house on Nikitsky Boulevard, which belonged to Count Alexander Tolstoy. It was he who sheltered the forever unsettled and lonely writer and did everything to make him feel as comfortable as possible. It is worth noting that it was necessary to do so. The great mystic author used to devote himself to literary craft and never cared about material wealth or his own welfare. Why did he throw the work on which he invested so much time, effort, and energy into the fire? This question still haunts literary scholars and critics. Researchers have put forward a wide variety of hypotheses ranging from madness to the life crisis he experienced during those years. It turns out that it was most likely because of a disease that he destroyed the manuscript. As eyewitnesses recall, during the last years of his life the writer suffered constant weakness. Instead of consulting doctors, however, he constantly exhausted himself with religious fasting and daily work. In one of the letters to his friend Nikolay Yazykov he wrote: “My health has deteriorated... Neurotic anxiety and various symptoms of a total breakdown of my entire body frighten me.” Along with a physical malady, a slight mental disorder was also present. It all began in January 1852, when his closest friend’s wife passed away. The woman’s death had an incredibly negative impact on the writer. Gogol confessed to others, “the fear of death has overwhelmed me.” Since then Gogol often worried about death and complained about the decline in his strength. Probably it was an emotional crisis that made him throw his manuscript in the fireplace. His servant Semen witnessed this scene and asked Gogol to abandon the venture, but only heard an angry response, “It’s none of your business! Pray!” The next morning, being stunned by his own deed, the writer complained to Count Tolstoy: “Look what I have done! I wanted to burn some papers that had been waiting for their time for a long time, but burned everything! Look how powerful the Devil is! He urged me to do it. I explained a lot of reasonable things in the book... I wanted to send a few samples of the manuscript to my friends and let them do with it whatever they want. Now everything is gone.” Another reason for the destruction of the second volume of Dead Souls by Gogol could be his perfectionism. He treated the art of writing very seriously and meticulously. He used to ponder over every sentence for a long time and didn’t stop until he had five to seven drafts of the same manuscript. For example, when his poem Hans Kukhelgarten was harshly criticized, he bought up all the copies and also burned them.
8 | Travelling
He holds a world record, he is a living legend, and one of the most extreme travelers on Earth. At age 65 the Ukrainian man Pavlo Rezvoy sailed alone across the Atlantic Ocean in a boat made of plywood. The trip lasted more than sixty days and covered more than five thousand kilometers. For the average person this dose of adrenaline would be more than enough. Just not for the hero of our story. After breaking a record, the Pavlo was not ready to rest – the following year he packed his bags and went on another sea journey. This time, across the Indian Ocean, setting another record. And he did it at an age when most people think that nothing interesting will ever happen again. In the February issue of the newspaper Bulba News we offer you an exclusive interview with a man who deserves to be praised.
Pavlo Rezvoy: Across Two Oceans on a Row Boat
Across the Atlantic out of stubbornness “There was a period in my life when I met with many oarsmen. I told one of them, Jeff Aulum, that I would really like to row across the Atlantic Ocean. He said that I was too old (64 years - Ed.). I was offended and decided to prove that I was capable of crossing it. Aulum noted my stubbornness and agreed to help,” recalls Pavlo Rezvoy. After some time they found a boat for Pavlo. Oarsmen from around the world sent the Ukrainian equipment that they no longer needed. “In 61 days I crossed the Atlantic. It was such a fascinating trip that I wanted more and more. Friends suggested I row from the Barbados to Cuba to cross the Caribbean,” says the traveler. Pavlo didn’t have any problems crossing borders. But he also didn’t have any money to return home. “I could have lived at port in my boat for a long time. Even the owners benefited from my presence: I was like a monkey in a circus – everyone wanted to see me and photograph my tiny boat on the background of large ferries,” says the man.
The captain of a boat which carried fruit to Great Britain agreed to take him home. The dolphins continuously tried to glance at the boat He recalls that his most memorable moment was when he came upon a group of whales in the Atlantic Ocean. “There were six of them, majestic and huge – three times bigger than my ship, 20-25 meters. I really wanted to pet a young whale that sailed near my boat, but was afraid that I would scare him and he would capsize my boat,” says Pavlo. In the Atlantic Ocean Pavlo also came across a group of dolphins. There were many more of them than the whales – about 4-5,000. “They were very interested to see what was swimming in the middle of the ocean. They swam closer, jumped out of the water, doing various pirouettes. Some of them swam on their fins and tails and looked straight at me in my boat, turning their heads, observing,” says the man.
From the Cocos Islands to the Seychelles Pavlo made it to the Indian Ocean by chance. His son Theodore was supposed to go on this trip. But suddenly he abandoned it. “He made it to the Cocos Islands and then refused to to go on. I do not know why. Learning of this, I immediately traveled to Keeling Island, to replace my son,” he says. The distance of almost 5,500 kilometers – from Cocos Islands to Seychelles – Pavlo crossed in 57 days and became the fastest and oldest rower who crossed the Indian Ocean. “I didn’t spend anything on this voyage either. My son arranged it with sponsorship money. I reached the Seychelles, British rower Jane Meek was also there. She bought me a ticket to Europe.” “In the Indian Ocean I was most bothered by the sharks” “In the Indian Ocean, in shallow water – from 6 to 20 meters – I encountered sharks. The boat suddenly started to shake heavily and I heard some screeching.
Travelling | 9
It was night. I grabbed a lamp, looked out over the side and saw that small sharks were rubbing against my ship with their fins. They were being bitten by some parasites,” said the Ukrainian rower. The traveler says that he could even swim in the ocean with the sharks. But one must on alert. “If you swim too long you can attract sharks. I made a small ladders, steps, and as soon as I would see the shadow of a shark I would climb up them on board. The most unpleasant thought is when you remember that below you is 5 kilometers – this feeling becomes uncomfortable. The monumentality under you us scary.” The shoal is a big dormitory The shoal seethed with life: a wide variety of fish, big and small, flying birds that prey on the fish, even turtles swam to the boat. The ocean turns into a large dormitory with various flora and fauna. In the shallow Indian Ocean, flying fish interfere with rowing and often cling to the boat.
“They used me as a place to relax or something. It was impossible to drive away them: I dived under the boat, drove them from one side, and they immediately went and clung to the other side. And I would try it several times. I would get sick of it, get on the boat and wait until I reached deeper water so that they would go away,” says the oarsman. In bad weather, little birds always covered the sides and sat on the ship. It was extremely difficult to shoo them: they immediately would peck the traveler. Ocean experiments “I remember how I conducted an experiment to lure turtles. They swam to me when I was washing clothes. And how do you wash clothes in the ocean? You take all your clothes and tie them to a rope and throw it overboard. They swim behind the boat and get washed. Turtles were attracted to the clothes behind the boat. They swam, tasted my things, and with some disgust spit them out and swam away,” laughs the traveler. One day while fishing off the coast of Jamaica Pavlo caught a fish that was nearly 20 kilograms. Since one man cannot eat so much, the question arose of what to do with the rest of the meat. On that day an albatross visited the boat. The oarsman began throwing pieces of fish to the bird.
“I wondered how much this bird eats. I kept throwing it more and more. He ate about 5 kilograms, although he weighs almost as much. When I threw the last piece, he swallowed it and could not fly. I was so scared. However, the bird spit out the last piece of meat, looked at it with inexpressible sadness, and flew away,” recalls the man. Pacific Ocean dream remains unfulfilled Pavlo Rezvoy says that with great pleasure he would also row across the Pacific Ocean. He regrets that he didn’t do this right after Cuba. He says that if he had crossed the Pacific, he would have been the first man on Earth to cross three oceans alone. One needs a lot of money for such a voyage – about 80,000 euros. A few years ago there was an opportunity to cross the Pacific Ocean. Every two years from Pavlo flies to his eldest son in the United States. In 2013, close to Connecticut a lot of entrepreneurs gave up their massive yachts since maintaining such boats became too expensive. Then the man firmly decided to take one of the boats and cross the Pacific on it. “But my oldest son Petro and daughter-in-law protested and did not let me go out into the ocean (Pavlo at that time was 75 - Ed.) So my dream to cross the Pacific remains unfulfilled. But now if I had the opportunity, I would not hesitate to make it come true.” Text by Iryna Skits
10 | traditions
Maslenitsa or Butter Week: An Orthodox Carnival! Butter Week is one of the favorite feasts of the Slavic peoples. This is hardly a surprise as it lasts an entire week and is accompanied by delicious food, games, entertainment, and time spent with family and friends. Due to the scale of the feast and its traditions, Butter Week is often compared to the carnivals that take place at about the same time in Western Europe. The celebration originated from pagan culture and continued to be observed after the advent of Christianity. The Church added Butter Week to its calendar and named it Cheese Fare Week or Sexagesima. The celebration starts a week before the Great Lent. The dates change every year depending on the dates of Easter. In 2017, Butter Week will be between the February 20 and 26. Maslenitsa is celebrated by making and burning a straw effigy, sledding, and jumping over bonfires. People visit their friends’ homes, eat pancakes, varenyky, and cheese cakes. Meat is forbidden this week but fish and dairy products are allowed; hence, this explains the origin of the name Butter Week. Other folk names are Lady
Maslenitsa, Crepe Week, Week of Joy, Gluttonous Week, Kissing Week. The purpose behind all of these traditions is to banish winter, to wake up nature from hibernation, and to ensure a good harvest. For this reason the ashes of the burnt Maslenitsa effigy (a symbol of fertility) were scattered over the fields: people believed that it would make the earth more fertile. According to pagan belief, a round rosy pancake, which looked like a sun, was supposed to summon the God of Sun – Yarylo – to chase away winter. While the worshiping of pagan gods has long passed, the tradition of making pancakes for Butter Week has remained. Pancakes are made every day of the Cheese Fare Week starting with Monday.
There are innumerable recipes for this dish, and every lady of the house has her own, which was passed down to her from older generations. Pancakes are usually made of wheat flour, but there are also recipes that use buckwheat, oat, or corn flour. Butter Week is traditionally divided into Narrow Maslenitsa (Monday through Wednesday) and Wide Maslenitsa (Thursday to Sunday). The first three days are dedicated to doing usual household work, while starting Thursday people start celebrating on a grand scale. Each day of the Cheese Fare Week had its own name and certain established customs that had to be observed. Convening (Monday). On this day, people would build snow hills, swings, and prepare festive
traditions | 11
snow towns, etc. Villagers would dress up, and the effigy of Maslenitsa was put up on the hill. These celebrations are reflected in the paintings Taking of a Snow Town by Vasily Surikov and Maslenitsa by Boris Kustodiev. Mother-in-Law’s Dinner (Friday). This was when a mother-in-law paid a return visit to her son-in-law. After receiving an invitation, she and her husband had to send to the son-in-law’s house everything needed to make pancakes (utensils, flour, butter). Pancakes were made by their daughter (the wife of the son-in-law). And the son-in-law had to pay respects to his in-laws. Sister-in-Law’s Evening (Saturday). On this day, a young wife invited to her house her sister-in-law – the husband’s sister and his other family, as well as her girlfriends. The wife had to prepare a gift for her sister-in-law. There was also a custom of a “kissing round” where the newlyweds performed a special ceremony honoring the guests. Young couples would climb up a snow hill, take a bow, kiss, and then sled down the hill. Forgiveness Sunday or Farewell (Sunday). The last day of Butter Week, the last day before the Great Lent. To repent for their sins, people would ask each other for forgiveness, go to the cemetery, commemorate the departed, and leave pancakes on their graves. At the end of the day, they would burn the Maslenitsa effigy, accompanied with jokes, songs, and dances around a bonfire. Butter Week is a favorite and long-awaited holiday period because it not only brings joy and an excuse to visit family and eat pancakes, but also symbolizes the end of the long winter and the advent of warm weather and renewal. Text by Olga Siniugina
tables with food. They would make an effigy out of straw and decorated it. Children would meet in the morning and walk from house to house singing songs. Women would begin making pancakes. The first pancake was given to the poor to commemorate the departed. Then pancakes would be given to children. This would last until the afternoon and later everyone would go sledding. People believed that those who managed to go the farthest down the hill would have the best flax harvest. Courting (Tuesday). This was the day of newlyweds. All the recently married couples would go sledding. Every household would treat their guests to pancakes. The hosts invited family members and friends: “Snow hills are ready, pancakes are
made, welcome!” On this day, young men would look for wives, and girls for their future husbands. Sweet Tooth (Wednesday). This was the day when a son-in-law went to his mother-in-law’s house “for pancakes,” and she had to receive him with respect. This day was also known for its custom called “a shoe-tree”: young men who did not get married in the previous year had a shoe-tree (a symbol of marriage) fastened to their leg, thus prompting them to marry. There were also other “penalties” for bachelors who could buy their way out of them with pancakes and candies. Merrymaking (Thursday). This was the beginning of the Wide Maslenitsa and the start the most exciting festivities: fistfights, taking of
12 | news from korchma
Gifts for the little ones, carols and fun – for their parents! All restaurants of our chain have held traditional children’s New Year’s parties and Christmas plays. With best memories, we look forward to new encounters!
During the Cold Winter Days of Epiphany… Korchma employees take traditional ice hole plunge The word “baptizo” (“to baptize”) is translated from Greek as “to dip in or under water.” Our ancestors’ tradition of water blessing appeared in ancient times. All the employees of Korchma Taras Bulba happily keep to the tradition by following the yearly Epiphany ice water plunge.
This year, on January 19, several dozen people recreated the sacramental dip in the Jordan River by plunging into an ice hole. Just like last time, this year’s plunge was held in the Serebryanyy Bor forest park in Moscow. People came with a good supply of hot tea, a cheerful mood, and a manda-
tory energy source – tasty salo. They left Serebryanyy Bor with their souls and bodies full of joy and health! It appears that there are a lot of brave souls in Russia. In Moscow alone, over one hundred thousand people took an ice hole plunge on Epiphany Day.
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.
december Winners:
1st prize – 1629 likes Alexandr (Shura)
2nd prize – 155 likes – Irina
3rd prize – 150 likes– Ekaterina
14 | MENU
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
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Девушки делятся на два типа: на тех, кто ненавидит 14 февраля, и тех, у кого есть парень. На День святого Валентина женщина или получит подарок от мужчины, или будет пилить его за то, что не получила подарка. Но и в том и в другом случае она получит удовольствие. Жена столкнулась с мужем в торговом центре в День святого Валентина. В руках он нёс шикарный составной авторский букет. Жена: – Надеюсь, что это для меня? – Теперь уже да.
Caution! Reading books may change you! Change for the better with us.
4 4 7 7 0 8 (495) 7
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
Look for the book
Borovitskaya metro station,
8 Mokhovaya St., 24-hour, 89037965141; 89856448544
in all restaurnts
Leninskiy Prospekt metro station,
37 Leninskiy Prospect St., (495) 954 6466
of the Korchma
Maryino metro station,
163/1 Lublinskaya St., 8 (495) 349 78 09
“Taras Bulba” chain!
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
В ДРУГУЮ РЕАЛЬНОСТЬ
НЕПАЛ
Tsvetnoy Boulevard metro station,
13/14 K2 Sadovaya-Samotechnaya St., (495) 694 0056
Chekhovskaya metro station,
ПУТЕШЕСТВИЕ
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
ПУТЕШЕСТВИЕ
НЕПАЛ
В ДРУГУЮ РЕАЛЬНОСТЬ
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
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