Korchma en 10 2016 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!

October 2016 | № 10 (157)

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

e

Project manager – Yuri Beloyvan

in

ia

w

ra

ith

Uk

lov

ruk_proekta@tarasbulba.ru

e nc d a uisine – m

Ducks are particularly tasty in the fall…

FrEdEric Beigbeder: Drugs Don’t Help Much With Writing

travelling:

The Holy Pokrova: First Ever Replica of the Legendary Cossacks’ Chaika Boat

Recipe for a Sweet Tooth: How to Keep on Eating Sweets and Lose Weight Wi-Fi in all restaurants

24/7 food delivery and hotline:

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

6+

2 | culinary

Ducks are particularly tasty in the fall…

Duck is a traditional meal for holidays and dinner parties. This is because any meal prepared of it is not only delicious and festive, but also very nourishing and suitable for a big party. There exists a multitude of recipes, which will cater to the needs of the most demanding foodie, and the healthy properties of duck meat can’t help but make both the cook and the guests happy.

Duck meat is considered a dark sort of meat because it is filled with tiny blood vessels. Thanks to this characteristic, this meat is often recommended for anemia. The main therapeutic effect of duck meat comes from its high content of the B-group vitamins (they are responsible for our nervous system, skin, and hair), phosphorus, zinc, and selenium. It contains more retinol (vitamin A) than any other type of meat. Thus duck is good for your eyesight. Choline and betaine contained in duck meat take part in a lipid exchange and are necessary for the production of cell membranes. This meat also contains the Omega-3 and Omeg a - 6

polyunsaturated fatty acids that help normalize the functioning of your cardiovascular system.

Duck meat is a fatty meat with quite a high calorie count: 300-400 cal per 100 g. But if you skin it, the fat content will decrease dramatically.

If eaten moderately, the duck’s fat is very beneficial: it helps remove cancer-inducing substances from your body. Overall, duck meat is nourishing and helps restore your physical strength and reinforce your immune system.

To prepare a delicious, juicy, and delicate duck, you need to know how to buy the right one. The best way is to go to a fresh produce market. What should you look out for? A good duck’s carcass should exhibit all of these qualities: 1. Be moderately fat. If a bird is too big, it will c o n - tain too much fat which can spoil your dish.

If the duck is too small, it will come out tough and dry.

2. Have a yellowish, shiny, and elastic skin, which does not stick to your fingers when you touch it.

3. When cut, the meat should be bright red.

4. Have yellow legs, soft beak, and transparent fat under the tail (evidence that the duck was young).

5. If you press your finger against the meat, the dent will spring back – this is a sign of fresh meat.

If you can’t go to a market to buy a fresh duck, you can still buy a frozen one from the supermarket, but you need to know how to defrost it. First, you leave the duck in the fridge for one day. Only then can you take it out and continue defrosting it at room temperature.

In Russia and Ukraine a duck is most often prepared whole by roasting it in an oven. It is stuffed with sour fruits (mostly apples), vegetables, forest berries, prunes, rice, buckwheat, mushrooms, etc.

The duck needs to be pre-soaked in a salty marinade to make it softer. The duck’s juice and fat make the other vegetables cooked together especially delicious, flavored, and tender. That’s why the duck is often roasted on the same pan with, for instance, potatoes.

The Chinese cuisine’s specialty is the famous Peking duck. Its preparation and cooking can often take up to two days. First, air is pumped under the duck’s skin with a special pump, and then it is glazed with honey and hung in an open

culinary | 3

oven above a fire made of cherry or pear tree, date palm or other fruit tree wood.

The skin becomes crispy, reddish, and shiny (which is a special requirement for this dish) and the meat tastes tender and has a fruit wood flavor. The duck is served in slices with a sweet sauce and Mandarin pancakes.

In Western Europe, duck is seasoned with salt, pepper, coriander, and butter, and then soaked in light beer. The duck is stuffed with apples and roasted.

The recipes suitable for cooking a home-raised duck can also be used for the game (which is especially topical in the fall – hunting season). There is only one difference: the game needs to be soaked in milk to get rid of the peculiar aftertaste.

Duck is not only roasted. It is used for delicious pates, stews, pilafs, aspic, and soups. Especially good is duck borscht.

Korchma offers its guests to taste an original borscht recipe with home-raised duck and smoked prunes served with fritters and sour cream. As a main dish, the menu offers home-cooked duck roasted in a sleeve with apples and buckwheat. This winning combination of tastes makes it especially popular among our clients.

To cook a duck well you need to have enough time, some degree of skill and inspiration. The result will make everyone happy. For the season of fruits and vegetables, we suggest the following recipe: Text: Olga SINYUGINA

Roasted duck in honey sauce with pumpkin and apples

Ingredients: Duck – 1 whole carcass Sour apples (e.g. some winter sort) – 4-5 pcs Pumpkin – 300 g Sunflower oil – 1 tbsp Honey – 3 tbsp Soy sauce – 2 tbsp Salt – 3.5 tbsp Ground pepper – to taste Rosemary – 1 branch Orange – 1 pc

Add 3 tablespoons of salt and juice from one orange into 5 liters of water. Place the duck into this marinade for three to five hours. Then take it out and dry with a paper towel. Mix soy sauce, honey, and sunflower oil. Glaze the duck with this marinade on the inside and outside. Let it stand for two to three hours. Cut the apples in wedges and the pumpkin in cubes.

Sprinkle them with salt and pepper, mix all together. Then stuff the duck with the vegetables and clip the sides with toothpicks. Put into a baking sleeve and place into a preheated (180°С) oven for an hour. Then open the sleeve from above for the duck to get brown and leave it in the oven for another hour. Fifteen minutes before it’s ready, sprinkle it with chopped rosemary.

Serve the duck on a large platter with boiled potatoes, rice, or vegetables on the side.

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

Frédéric Beigbeder: Drugs Don’t Help Much With Writing, Except Maybe Ecstasy He’s an esthete and party animal, a ladies’ man, and the most notorious writer in France, also read and admired all over the world. His books are tales of a young person’s oscillations between money and love adventures and they have rapidly won millions of fans.

Two of his novels – Love Lasts Three Years and 99 Francs – were made into successful movies. We give you the French writer Frédéric Beigbeder. This September he came to Ukraine to meet with his readers and we used this as an opportunity to ask him a few questions.

On Bad Habits Every writer has his own routines that he relies on when writing. They help him overcome the fear of writing. I write mostly at night and sometimes I need a glass of wine or beer for that, but I wouldn’t recommend a hard drink because it makes you want to party. I tried almost all available drugs but they rarely helped me with my work, except maybe ecstasy. One of my bad habits today that helps me to write is the need to be alone. I can only write in a quiet place with no TV or phone – with a view of the sky. I need to be alone and quiet. But this is a bad habit (he laughs). Because you need to tell your favorite people: “I need to be left alone,” which is not being kind to them.

On Writing I find it difficult to explain what I’m doing because I don’t really know it myself.

It is extremely difficult to analyze your own work. It’s like asking a duck to taste foie gras. I started writing at the age of seven, but I never knew where it came from. I write wherever I go: in a hotel room, on a train, in a taxi, when I travel.

My writing is my disease. I personally think that writers need treatment because this need to describe everything they see is nothing but sick. It is a weird

lifestyle. It’s not about living your life but rather about commenting on your own reality, to be always looking at it from somebody else’s perspective. In a sense, writing is refusing to live. Which is quite sad and rather painful.

On Love I think of myself as a romantic person. The only interesting thing in life and the only reason life is worth living is that I like falling in love and reliving the feelings again and again. I think that all the cynicism and pessimism you find in my books comes from the fact that they were all written by a disillusioned romantic. Disillusioned not so much by women, but by myself. But I think that all the jokes and decadence aside, my books give hope for a real and long-lasting love.

On Being a DJ I don’t think of myself as a DJ, I’m just a writer who likes sharing his musical tastes. I don’t do it more often than once in three months, but I write every day. I think it’s fun because I love parties and nightlife. I am inherently an introvert and so I use parties and going out to find and be around new people. After you have something to drink socializing becomes much easier. I am also convinced that it is better to write when you’re tired because that’s when the distance between your writing and your brain gets shorter. I like writing when I’m tired and exhausted.

On Other Places I can’t talk in many details about other places because even though I’m traveling a lot

Interview | 5

for my books, I rarely stay somewhere for a long time. For instance, I never liked London. I imagine that’s because the Brits are snobs, such big snobs that they voted for Brexit. On the other hand, I feel at home in Spain, especially in Barcelona and San Sebastian. I love Berlin, some cities in Italy. New York City used to be better twenty years ago, now it’s turned into a tourist site. Despite that, there are still a few nice places to be found in Brooklyn. Now I get the impression that I am speaking like a tourist guide. I would recommend that you to go to Budapest, there is a good restaurant there, but I forget what it’s called (he laughs).

Quotes

On War When working on the novel Oona & Salinger I researched World War II. It was with sadness that I discovered that the war wasn’t that much in the past. I think the world situation today is very similar to the one we had back in 1939-1940. I think the war never left for good.

Some time ago I wrote a book Windows of the World which talks about people who live their quiet lives but then are suddenly confronted with evil that bursts into their lives. The same way that the young people in the US were confronted with the war that broke them apart.

Talking about the war here in Ukraine has a special bearing.

Just as Paris has suddenly become a city of sudden violence.

“I’m a dead man. I wake up in the morning and the only thing I crave is to go back to sleep. I wear all black: I’m in mourning for myself. For the person I never became.”

(Love Lasts Three Years) “The two most terrible phrases in the world are: ‘I need to talk to you’ and ‘I hope we can stay friends.’ The funniest thing is that they always lead to the opposite result than what was intended, they destroy both the conversation and the friendship.”

(Memories of a Deranged Young Man) “I dream of becoming a boomerang. They throw you away and you fly back right into their faces.”

(99 Francs)

Text: Stepan HRYTSIUK

Только натуральные и свежие продукты! Деревенское молоко, сметана, масло, творог!

Лучшее детское меню

Самая большая детская комната! У Вас будет лучший День рождения на свете! Работает аниматор Мастер-классы, квесты, конкурсы, игры

Организация детских праздников

м. Марьино ул. Люблинская, 163/1 тел: 8 (495) 349 78 96 8 (905) 533 88 96

6 | History

October 1st Gogol’s Day at Korchma Children’s Day at Korchma

October 2nd Father’s Day at Korchma

October 5th Teacher’s Day Cheese Day at Korchma

October 8th Women’s Day at Korchma

October 9th Victory Day at Korchma

October 10th

Borsch Day at Korchma

October 11th Friends’ Day at Korchma

October 12th Day of Photography Korchma announces a photo contest Terms of participation at www tarasbulba.ru

October 13th Day of Goodness

October 14th The Mantle of Our Lady Varenyky Day at Korchma

October 20th International Cook’s Day Cake Day at Korchma

October 21st

Pancake Day at Korchma Cossack’s Day

31 october

Peter of Moscow, or the Scandalous Story of the Peter the Great Statue The official budget paid by the Moscow government for the construction of the statue of Peter the Great has never been revealed. Unofficial guesses quote at least $15 to 20 million. The monument turned out gigantic and impressive. It is 98 meters tall (the height of a 25-storey building) and is even taller than the Statue of Liberty in NYC. But despite all of this, its designer Zurab Tsereteli received mostly outrage and criticism rather than recognition and admiration.

Some critics said that Tsereteli’s statue of Peter the Great is based on a modified and repurposed design for a Christopher Columbus statue which the author had unsuccessfully tried to sell to different cities in the Americas. They even started an initiative and a fundraiser to dismantle the monument, but it was never put into life. This month’s rubric “Curious Moscow Sites” recalls the story behind the monument and the scandals that surrounded it.

The statue of the Russian Emperor was officially opened in September 1997. For this purpose, an artificial island was constructed at the confluence of the Moskva River and a canal. This was a necessary step considering the enormous weight of the statue. As per the architect’s design, its frame was made of stainless steel and faced with bronze. The total weight of the gigantic emperor exceeded 2,000 metric tons.

Halloween October 22nd Water Day at Korchma

October 23rd Men’s Day at Korchma

October 29th Mother’s Day at Korchma Salo Day at Korchma

October 31st Halloween President’s Day

The Washington Monument Architect: Robert Mills USA, Washington, DC, 1885

Peter the Great Statue for 300th anniversary of the Russian Navy Architect: Zurab Tsereteli Russia, Moscow, 1997

The Central Victory Monument Architect: Zurab Tsereteli Russia, Moscow, 1995

The Motherland Calls Architect: Yevgeniy Vuchetich Russia, Volgograd, 1967

Statue of Liberty Architect: Frédéric Auguste Bartholdi USA, New York City, 1886

Christ the Redeemer Architect: Paul Landowski Brazil, Rio de Janeiro, 1931

History | 7

The USSR Bouillon Cubes:

Natural Meat Only

Despite the harsh criticism, it was indeed a highly complicated architectural solution, especially since the monument is composed of three separate components: the pedestal, the ship, and the emperor’s figure. It took a year to assemble each part separately. The builders also paid particular attention to the quality of construction materials. They only used high-quality bronze covered with special veneer and wax. The scroll that Peter the Great holds in his hand is gilded and so are the St Andrew’s crosses on the Russian Navy Ensigns. Inside the statue, the architects built a staircase to be used by maintenance staff.

Immediately after the end of the construction, both Peter the Great and his author Zurab Tsereteli came under harsh criticism. According to numerous opinion polls in 1997, almost half of the capital’s population were against the statue. The people of Moscow complained about its appearance, its size, and dissonance with the surrounding landscape. The final verdict was harsh: the monument has no artistic significance for the city whatsoever.

Right at the same time the media started saying that the unique construction was originally a Columbus statue that the designer had tried to sell to Spain, USA, and Latin America to commemorate the 500th anniversary of the discovery of the American

continent. Allegedly, none of the renowned sculptor’s offers had been accepted.

All this commotion in the city gave rise to a campaign for relocating the “Colossus of Moscow” to some other place or even to a different city. The opponents of this idea argued that it would be impractical as it would require massive investments enough “to build two kindergartens.”

While the people of Moscow were raising funds for the dismantling of the monument, a few Russian cities volunteered to “harbor” Peter the Great. For instance, the city of Voronezh remembered that the Emperor founded his naval fleet in their town. Voronezh was joined by the city of Petrozavodsk named after Peter and Symbirsk on the Volga River where the Emperor stopped once to have tea.

Be it as it may, but the monument was never moved. It stayed where it was and even had an impact on the contemporary culture. In Yuriy Shevchuk’s song Interview the Emperor is called “Peter the Gulliver in a Lilliput’s boat.” In Oleg Divov’s novel Solar System’s Best Crew, set in a post-nuclear universe, the Peter the Great statue and the Cathedral of Christ the Savior are some of the few buildings that survived in the city. The mutants of the novel treat the statue as an impersonation of a pagan god and worship him. To do that, they must make special pilgrimages along the bed of a dried-out river…

Fast food restaurants, prepackaged food, and oneminute meals – in the race for fast dollars, food processing companies are full of tricks that promise to make our lives easier and relieve us of cooking duties.

Among their multitude of products are bouillon cubes.

They turned into a hard sell a few years ago and modern consumers have been under the impression that it was a newly invented product. But it’s not quite so.

Strange as it may be, this dried soup started to be produced back in the Soviet times. Back then the cubes were packaged in small metal boxes. They were made of high-quality meat, vegetable extract, sugar, fat, salt, nutmeg, and potato starch. They contained no harmful flavor enhancers whatsoever. That must have been the reason for their extraordinary taste.

Naturally, they hardly resembled real chicken broth, but it was quite tolerable.

In addition to the metal box, each cube was carefully wrapped in paper-lined foil and the cubes could be stored for four months. Thanks to these cubes, the cooking process was extremely simplified. All you needed to do to enjoy some broth was to dissolve the cube in 200 grams of hot water.

The Book on Delicious and Healthy Food, published in 1939, wrote: “Bouillon cubes are indispensable when traveling, on tours and expeditions, while camping and hunting, etc. Bouillon cubes will save you a lot of time, effort, and money in the kitchen.”

Despite all this, bouillon cubes were never popular among Soviet people, even though other types of prepackaged food were widely used. The time saved on cooking could have been efficiently used for building a bright new future.

But the Soviet Union fell into oblivion and with it the natural bouillon cubes. The cubes that are being sold today contain hardly any meat. Manufacturers substitute it with vegetable protein extract, salt, starch, and colorants, as well as with a notorious flavor enhancer – sodium glutamate. Obviously, a single meal like with it won’t do you much harm, but we wouldn’t recommend including these cubes into your daily diet.

The difference between the Soviet and modern ones is striking.

8 | Travelling

The Holy Pokrova: First Ever Replica of the Legendary Cossacks’ Chaika Boat Chaikas were the boats that the Ukrainian Cossacks used for all their naval raids. They were light, maneuverable, and fast, which gave them an advantage when attacking the cumbersome Turkish galleys. Apparently, that was the reason why the Cossacks’ boat got its name: chaika means “seagull.” After the Zaporozhian Sich was destroyed, these boats were forgotten until in the early 1990s when a group of enthusiasts took it upon themselves to recreate the ancient boat.

They built according to old drawings and sailed it to major European ports in Turkey, Greece, Italy, France, and Morocco. Here’s the history of the contemporary chaika as related by its captain Hryhoriy Koziy.

Inception It all started with an itinerant Christmas theater, which we performed with a group of friends. We divided among ourselves the traditional roles of a gypsy, devil, Jew, and Cossacks, we drank moonshine, and shot from our canons. But winters were too short for us and so we started looking for something we could do in the summer. We made ourselves Cossacks’ outfits, cast a canon, and equipped ourselves with sabers. I remember one day we took all this paraphernalia and went to the village of Subotiv, the ancient seat of Hetman Bohdan Khmelnytskyi.

It stands on a Dnipro tributary and we needed kayaks to get there. When we were paddling back we looked at the vastness around us, at the calm waters and decided that a kayak is for kids, we needed a real chaika!

The building of the chaika When we took up the construction of a chaika, we didn’t even have exact drawings because none

survived. We searched lots of archives, we talked to many historians. Finally, we found a drawing made by French engineer Beauplan who traveled to Ukraine in the seventeenth century. At first we were ecstatic, but then we saw that his drawing was wrong, the boat’s height was absolutely wrong. We built the chaika but it kept turning over. Time after time we tried to set it afloat but it would sink every time… Finally, by trial and error we struck the right parameters. As you can see, our ship is still afloat.

Money and construction materials Our chaika is made 100% of oak. We went to the woods ourselves to choose the tree. It’s a curious thing but the trunk we needed fell down and broke at the exact mark of 13.5 meters. These were the dimensions we needed for the keel. However, its bow isn’t as high and protruding as in the Viking drakkar.

The money for our first sail was donated by different people. When the chaika was completed, we took it to the town square and everyone who wanted to support us was able to donate. Nobody gave

Travelling | 9

Pen Duick. He lost his life doing what he liked. But when he came to see our boat he had a million questions about everything. As an experienced sailor, he wanted to know everything.

Elizabeth boarded a British ship, the Ukrainians decided to should salute her. They loaded the canons and fired deafening rounds. It was only the next day that they learned they needed a special official permit for such loud salutations.

Food and the crew Adventures at Sea

much, not more than one or two hryvnias. We didn’t raise much then, but it helped us a great deal at the beginning.

From land to sea.

Meeting with Eric Tabarly Our first trip was on the Dnipro, on to the Black Sea, the Mediterranean Sea, to Saint Trope. We covered all this distance without an engine – just using oars and sails. We were later presented with a regular Volkswagen 1.6l diesel. We had it for about seven years. We had to put on an engine as we were going up the Rhone, up the canals, via Paris and the Seine on to England. There we took part in the World Cup Sailing Regatta. After that we went to the Netherlands, sailed around France, reached the Basque Country where we were greeted very warmly. I should probably point out that our chaika received ambivalent reception in different places: from excitement to carelessness. The Holy Pokrova was never greeted warmly in Greece nor in Italy. When we arrived in Sicily, they wouldn’t even allow us on shore. They sent the Carabinieri who said: you’ve got sabers and canons, we can’t let you in. But France greeted us with open arms. I think their mentality is so much closer to our own. I studied English at school but I am much more fluent in French, even though I never purposely studied it. When in France, our chaika was visited by Eric Tabarly, a world-renowned yachtsman who singlehandedly crossed the Atlantic on his

At the beginning our crew was 45 people. That left us no space for anything else. We took very little food, nothing more than some biscuits. So whenever we are out at sea we practically never eat. It’s good for your health and makes you feel lighter. I still follow the old rule of mine: at the first opportunity I stuff my stomach for the next three days in advance.

I also noticed a curious thing: if you spend too much time on the water and then set foot on the ground, the ground is really shifting under your feet. You can hardly hold on to the toilet seat (he laughs).

Technical specifications The boat is twenty meters long with a very low draft – 90 centimeters. It allows it to easily cross the whitewater rapids on the Dnipro. It is designed to withstand a 4-scale storm but it is known to have survived up to 8.

The Holy Pokrova and the Queen of England The Holy Pokrova attracted even the attention of the Queen of England herself. When Her Majesty Queen

We are now trying to spare the ship and never go out in a storm. After all, our chaika is already over 20 years old. One time in the English Strait we broke our helm and barely reached the shore. When we docked in Dunkerque we went straight for the hot shower because we were freezing to death. Then some guard came who wanted to get rid of us because we set off some alarms. But we didn’t mind him and continued warming up. Then the police came and wanted to know who we were and where we came from. We said we came from England. They told us we were lying because even ferries didn’t work because of the storm.

The Strait was closed. Then they made a call to England and got a confirmation from them that indeed, a d a y before, a group of Cossacks set off from their port. Their treatment of us changed radically: instead of the police they sent the rescuers.

They gave us warm food and drink and found us accommodation. An hour later we were playing the accordion and singing (he laughs).

Text: Stepan HRYTSIUK

10 | culinary

Eat Up Pumpkin!

Meet the pumpkin, a fall favorite of many restaurant menus around the world. If you hear someone say they don’t like pumpkin, it simply means they haven’t yet found their favorite pumpkin dish. Pumpkin is admired for its wonderful taste, nutritional value, and long shelf life. Not only the fruit’s flesh is used in cooking and alternative medicine, but also its juice, seeds, leaves, and flowers.

Pumpkin is a source of vitamin A (it helps your eyesight), vitamin T (extremely rare, stimulates platelet formation and better blood clotting), vitamins C and E, vitamins of the B group, etc. Iron, potassium, and dietary fibers are abundant in this vegetable, which makes it an indispensable diet component for ensuring cardiovascular and gastrointestinal health. Pumpkin seeds deliver zinc, which is necessary to heal the prostate gland and acne. The seeds are rich in essential fatty acids that combat tapeworms, but at the same time are harmless for human beings. Pumpkin pulp is a low-calorie product – only 22 cal per 100 g – and is perfectly suitable for a healthy diet.

Due to the fact that pumpkin is easily digested, it is highly recommended for young children and the elderly.

There is a vast variety of recipes of pumpkin dishes.

For example, the most common in Europe are soups, puddings, salads, and puree. In Styria, Austria, they make pumpkin schnaps and brew pumpkin coffee. In Armenia, this vegetable is roasted, stewed with lentils, stuffed with nuts or rice, or is added to a

traditional pilaf. In India, authentic halva is also made of pumpkin. A traditional Russian dish is pumpkin porridge, which is commonly cooked with millet or rice. In addition to this, these fruits are marinated, added to stews, or baked in the oven with sour cream.

You can also use it to make delicious jelly, jam, pancakes, cutlets, pies, and dumplings.

Pumpkin desserts with honey, dried fruits, nuts, and spices stand out for their beautiful color and unusual taste.

It is one of those products where the nuances of its preparation affect severely its final taste. It may happen that the pumpkin dishes are somewhat tasteless. That is why adding lavish spices, as well as other fruits and vegetables of rich flavor, is highly recommended.

Baking ensures a more intense flavor and scent than boiling or steaming. That’s w h y baked pumpkin is so often used in soups. Pumpkin is an excellent basis for various dishes and that leaves you a lot of space for culinary creativity.

A variety of pumpkin dishes is available at all restaurants of the Korchma Taras Bulba chain. Taste away from our fall season menu!

culinary | 11

Recipe for a Sweet Tooth

How to Keep on Eating Sweets and Lose Weight We have fantastic news for you: scientists from Tel-Aviv made a discovery that was long awaited by all sweets lovers in the world.

It proves that in order to part with extra pounds you don’t have to exclude all sweets from your diet.

All you need to do is know when the best time is to eat them.

A team of doctors conducted a medical trial by divided 193 patients, all overweight, into two groups. The first group had a moderate breakfast with a nutritional value of 300 calories, while the other group ate a rich meal of 600 calories including dessert. The overall number of calories consumed during the day was identical for both groups.

According to Adme.ru, eight months after the start of this diet, all participants of the trial lost 15 kg each. But another eight months later, something totally unexpected happened: the participants who ate desserts for breakfast lost another 7 kg, while those who had a moderate breakfast not only stopped losing weight but also gained back 10 kg and more. As a result, at the end of the experiment those with a sweet tooth lost at least 20 kg, while all the rest no more than 5 kg.

Here’s a comment from Dr. Daniela Jakubowitch: “The people sticking to the low-carb diet were hungry all the time and so they had to raid the fridge and eat outside the established times. The people who were allowed to eat desserts were less prone to deviate from the regime. Thus the best time for sweets is the morning because this is when our metabolism is at its fastest.”

12 | etiquette

Rules for Eating Soup Soup is quite a vernacular kind of meal and so it might seem there’s no difference how you eat it: you just dive in as low as you can over the bowl and spoon it out… But it’s not quite so easy. There are special etiquette rules made particularly for eating soup. Let’s talk about them.

Soup is quite a vernacular kind of meal and so it might seem there’s no difference how you eat it: you just dive in as low as you can over the bowl and spoon it out… But it’s not quite so easy. There are special etiquette rules made particularly for eating soup. Let’s talk about them.

Soup is traditionally served in a bowl or a special cup.

Cream soups can be served in a special glass bowl that exhibits its color. The bowl is filled up to its inner rim.

But if you ordered a chicken broth, it will normally be served in a cup with two handles.

There is a special soup spoon for first course meals. If you are served a broth, however, it should be eaten with a dessert spoon. The broth can also be drunk right from the cup by grabbing it with two handles and sipping slowly.

If the soup you are served is too hot, don’t blow on it. Just wait a little for it to cool down. You can slightly stir the broth, but be careful when doing that so as not to spill anything on the table.

You should eat the soup with your spoon held diagonally between your thumb and index finger. You bring it with its sharp end to your mouth, not with its side. Take just enough soup so that it doesn’t spill over.

Remember you should always spoon the soup in the bowl “away” from yourself. Don’t lick the spoon while eating, and don’t put the entire spoon into your mouth either. The remains of the soup can be scooped out with a spoon by slightly turning the bowl away from yourself. To prevent the liquid from dripping from your spoon, you can slightly “wipe” it against the rim of the bowl. You can also hold a slice of bread or toast under your spoon.

If you are served soup with large pieces of vegetables or meat in it, they should be cut into smaller pieces with the help of a spoon. The soup meat should be placed onto a plate and then cut with a knife and a fork. The vegetables are to be eaten together with the liquid.

After you finish your meal, put your spoon into the bowl. But remember – a spoon in a bowl can also mean that you are asking for another serving. Therefore, a considerate waiter will always clarify this with you.

By keeping to these etiquette rules you will eat more elegantly and with more dignity, and at the same time you will avoid embarrassing moments that are so frequent during dining. The proper serving of your first and second courses will also make your meal even more enjoyable and luxurious.

Don’t!

– Blow on your soup. Be patient and let the soup cool down on its own.

– Bend over the bowl. The etiquette requires that your posture is straight.

– Put your spoon on the table. The used spoon can be placed into the bowl, normally after you are finished eating.

– Tilt the bowl.

news from korchma | 13

prizes: 1st prize:

5,000 rubles 2nd prize:

3,000 rubles 3rd prize:

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.

august winner

2,000 rubles

14 | news from korchma

Flash Mob in Kazachya Slava Park Korchma has organized another amusing flash mob in Kazachya Slava Park on Krasnokazarmennaya Street. This time the conditions for participation were slightly changed: number one was a dance performed for our guests, number two was a sketch based on Nikolai Gogol’s texts. The participants displayed rare artistic talents while they performed for the public. The show was met with standing ovations. Smiles, songs, dances, and joy are the traditional companions of our festivals.

The first prize went to the Profsoyuznaya Street restaurant, the runner-up was the Korchma on Piatnitskaya Street, and the third prize was awarded to the restaurant in Maryino! Keep it up guys!!!

Even men sometimes

cook borscht But the best borscht is at Korchma Стихотворение от нашей постоянной гостьи Татьяны Самоновой

в День рождения ресторана на Ленинском проспекте

Любимая красавица-Москва Нас удивляет ежедневно Обильем мест, где непременно Ступить должна твоя нога.

г.Москва, ул. Пятницкая 14 тел.: 8 (915) 222-15-18 (495) 953-7153, 951-3760 Открыты двери казино, Туда ходить не всем дано. Театры, выставки, музеи – Для знатоков и ротозеев.

Ну и конечно, масса мест, Где можем вкусно мы поесть, Но для славян она одна – Гостеприимная Корчма!

www.tarasbulba.ru Вам рады здесь уже с порога, Горилки с сальцем подадут, Накормят, словно мама дома, А интерьер – сплошной уют!

За каждый вложенный здесь рубль Мы получили на все пять. Готовьтесь, хлопцы и девчата, Вернемся завтра к вам опять!

кн и га-м ен ю

‘Korchma Taras Bulba’ reveals its secrets!

We offer you a recipe book Not by the salo alone

news from korchma | 15

On September 25 the Russian capital hosted its traditional marathon, which this year broke several records: both in the finishing results and in the number of participants. Over 30,000 eager runners from 70 countries of the world gathered in downtown Moscow.

Fastest People in Moscow: A Member of Korchma Marathon Club Breaks Running Record

The enormously fierce competition made the victory of Artem Alekseiev from our Taras Bulba Marathon Club especially remarkable. Not only did he finish the race first, but he also broke a new record – he ran the distance of 42 km 195 meters in just 2 hours 13 minutes and 40 seconds.

He beat the achievement of Kibeth Barngetuni from Kenya who in 2014 covered the same distance in 2 hours 17 minutes and 23 seconds.

Artem talked about his victory: “This is in my character, I strive for constant improvement, I literally try to be better at every training session. Today I should be faster than yesterday, tomorrow I should be faster than today, even though it might just be by a second. After running for 20 km I could feel my

competitors were getting tired while I was feeling great. I didn’t go to the front and it was a wise decision. But I managed to run the entire distance at an even pace, and the second half was even faster than the first, which is quite rare for a marathon.”

The second prize went to Fedor Shutov and the third to Yuriy Chechun, both of them were also competing for the Korchma! The men came to the finish respectively 51 seconds and 1 minute 27 seconds later than the winner. Our marathon club runners won the first six places overall!

Our heartfelt greetings to the three winners and all other athletes who competed for our club. We wish you health and stamina for breaking your future records. Well done!

Our winners Taras Bulba Marathon Club Artem Alekseiev – 2:13’40” (1st place) Fedor Shutov – 2:14’31” (2nd place) Yuriy Chechun – 2:15’07” (3rd place) Mikhail Maksimov – 2:16’57” (4th place) Sergey Zyrianov – 2:21’02” (5th place) Ruslan Khoroshilov – 2:21’16” (6th place) Mikhail Bykov – 2:25’17” (8th place)

Triple Celebration in Our Restaurant Chain Bountiful feasts, culinary novelties from our chefs, songs and joyful dances – this September, three of our restaurants celebrated their birthdays. The Korchma on Smolenskiy Boulevard, on Miasnitskaya Street, and on Lublinskaya Street threw three different birthday parties, which brought together all of our best friends. Thank you all so much for coming to share this celebration with us! We promise to never let you down and to do our best to provide you only with high-quality service! We hope to see you again next year!

We h ave 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

Осень – пора перемен. Пора переходить с мохито на глинтвейн. Как всегда, весна опоздала... Да и лето припоздало... Только осень – пунктуальная сволочь, всегда вовремя приходит! Жена звонит мужу: – Але! Можешь говорить?

– Могу. – Тогда слушай... Семён парковался так, что ему на машине писали не «дурак», а «дура». Никогда не думал, что буду с ностальгией вспоминать гаишников, ловивших меня раньше за скорость в тех местах, где нынче стою в часовых пробках.

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