Korchma en 12 16 preview

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December 2016 | â„– 12 (159)

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

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Salo: A Staple of the Winter Diet

Money and Art:

Interview with the Most Expensive Artist in Ukraine

History in Dates:

Arctic Expedition to the End of the World

The Globe in Your Pocket: Iceland Adventures Wi-Fi in all restaurants

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

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2 | culinary

Salo: A Staple of the Winter Diet

I don’t believe there are many people who look forward to winter. Along with snow and holidays, it also brings wet weather and colds. But even this dark season can be survived with comport and pleasure. And your defenses against colds and flus can include your favorite warming and immunity-boosting foods.

Winter is not the time to cut back on fats and carbohydrates, because they supply your body with the calories and energy so needed in cold weather.

The fats in your diet should be both of vegetable and animal origin. And a real treat on frosty winter days is salo (pork lard). It contains various antioxidants and fat-

soluble vitamins, including vitamins A, E, F, D and microelements (including selenium) and fatty acids.

A special health benefit comes from the arachidonic acid contained in the lard, which is one of the polyunsaturated fatty acids (Omega 6). It stimulates the brain, heart, kidney function, and improves your blood by removing excess cholesterol. This acid also helps the body activate the “immunity response” when attacked by viruses and bacteria. Seasoning your lard with garlic will boost its healing properties.

Lard is also a source of such indispensable fatty acids as linoleic, linolenic, stearic, palmic, and oleic acids. The lecithin contained in lard strengthens vessels and cellular membranes making them more elastic.

You shouldn’t forget, however, that lard is a calorie-rich and fatty product (790 calories

and 89 grams of fats per 100 grams), so consuming it in large amounts can be harmful. Nutritionists recommend limiting the intake of lard to 50 grams per day.

Another important thing is to choose a highquality product. What should you take into account when buying lard?

■ It should be white where you slice it. If it is grey or yellow, it means the lard is old. Pink can mean that at the time of butchering the blood wasn’t drained and it could have penetrated the lard along with parasites.

■ You can tell the quality of the lard with the help of a match. If it enters the lard easily, the product is good. If the match finds obstacles on its way in, it means that the lard has many fibers in it.

■ The thickness of the skin will help you know whether it will be soft or stiff. The thinner the skin, the softer the lard.

■ If the skin has a brand sign on it, it means that the product has been vetted for quality and has not been contaminated by parasites.

The best solution is when you know that the pig was fed natural feed without any hormonal or other additives. This type of product will be most healthy.

Korchma Taras Bulba offers its guests just this sort of salo – fresh, natural, grown at our own Kazachye Farm located in an ecologically clean area. The farm has not only cowsheds, pigsties, poultry houses, but

culinary | 3

also land where we grow our own wheat, barley, and forage crops.

Traditional Ukrainian cuisine can hardly be imagined without salo. It can be served as a stand-alone snack or as part of various dishes. It is often used for frying. Food fried on lard is usually tasty and nourishing. Its benefits were long under question, but recent results of a 20-yearlong study by British scientists revealed that lard is better suited for cooking hot meals than the praised olive oil!

Vegetable oils are still considered to be very healthy salad dressings. Yet, it turns out, it’s harmful to cook something with olive, corn, or sunflower oil. In the process of cooking, these oils release aldehydes – special substances that provoke cancer, heart diseases, and brain disorders. The authors of the above research say that fish fried in vegetable oil contain 200 times more toxic aldehydes than the amount allowed by safety standards.

The benefits and harmful effects of vegetable oils, oddly enough, are closely interrelated. Their main value is that they are rich in polyunsaturated fatty acids. Their problem is that when heated they release more toxic compounds than the monounsaturated fats contained in the lard and butter.

Thus the researchers think it is better to use dense animal fats for cooking hot meals.

When faced with a choice of what salo is best as a stand-alone snack, you should go for a salted or marinated one because smoked, fried, or boiled lard loses many of its beneficial substances in when cooked. Moreover, if the lard is of high quality, it needs no sophisticated processing. With limited efforts and simple spices, you can prepare a delicious treat.

Text: Olga SINYUGINA

Home-Style Salo You will need the following ingredients: ■ Lard ■ Coarse salt ■ Ground pepper (black and red) ■ Allspice ■ Coriander ■ Dried herbs – whichever you prefer ■ Bay leaf ■ Garlic bulb Now follow these steps: Make sure you scrub off all the dirt from the lard and the skin. No need to rinse it. Peel the garlic and crush it. Break the bay leaf. Mix all your spices with salt and garlic. Take a container (plastic, wooden, or glass) and spread a thin layer of salt and spices at the bottom of it. Then use the same mixture to rub the lard on all sides.

Don’t worry about overdoing it. The lard will absorb as much salt as needed. Then place your piece of lard at the bottom of the container, skin down. Sprinkle each layer with spices. Then cover the container with a lid and leave it at room temperature for 24 hours. Then place it in the fridge for another 3-5 days. Now you can taste your salo: if it was evenly salted, if its meat layers turned reddish-brown, then your salo is ready. Store the salo in a freezer. But I doubt it will remain there for long!

Подари праздник ребенку!

Не шути с Дедом Морозом.

Детские елки по всей сети

с 2 по 10 января. Спрашивай у администраторов.

4 | interview

Anatoliy Kryvolap: ‘I Am an Egoist in Art’ Interview with the most expensive artist in Ukraine

His work is often criticized. To some it seems he creates them hastily. Paint, paint – nothing is clear. His main success is advertising. And why pay that kind of money?

Nevertheless, over the last few years Anatoliy Kryvolap has been the most successful Ukrainian artist. Three years ago at a Phillips auction of contemporary art in London, one of Kryvolap’s paintings «Horse. Evening» sold for $186,000, a record for Ukrainian artists. Accordingly, his name is usually referred to with the prefix «most expensive Ukrainian artist.» Our reporter had the opportunity to ask the artist about his long road to success.

– Mr. Anatoliy, as a child you used to paint horses on walls. Your mother didn’t scold you for that?

– I don’t remember. I learned about that later. I said to her: “Mom, everyone asks me when I started to paint. And I don’t how to respond.” Two years before she died she told me: “You could barely walk, and you painted horses on all the walls of the house.” I lived in a town where there were no roads.

Mud... I liked to paint from books. I was captivated by it. By the way, horses influenced my work. One of my works sold well at an auction.

– As part of an experiment, you lived 15 years alone. Why did you chose such a life?

First of all, I began experimenting with colors. I thought which color complements another. Which should be the main one, and which an emphasis.

And most important – shades. I did this every day, writing notes in my diary. I created a formula of color. For example, red can be happy, tragic, present, can look to the future and for a thousand years. This can all be expressed using one color.

– You denied yourself of something to achieve purity in an experiment?

– I lived as minimalist. I had one pair of shoes which I wore in the summer and winter. I wore jeans.

I was advised that a ratine coat lasts long. I wore it 20 years. But I added a liner. A few years ago my Labradors tore it. It lasted from 1976 to 1990. I refused to make a living on my paintings until I became a professional artist. In 1991 Ukrainian Gradobank bought 15 of my works. I got 100,000 Soviet rubles. I went to the market (it was at a stadium) and bought a jacket from sheep skin. It was a bit small, but warm. I sighed with relief ... I still have it.

– Your favorite color is red. You are even wearing red jeans. Many people can’t stand the color...

– The question is not whether you like it or not, but whether you feel it or not. I know a dozen shades of green. But they do nothing for me. I do not feel anything. I am told: «You’re excited, that’s why you are working with red.» It’s the other way around, the brighter the red, the more it comforts me. This is purely personal. This may not be for everyone.

Color is a powerful psychological tool. Just no one understands it clearly. For example, you paint a large room black. You spend a whole day there. And undoubtedly you will feel depressed. What color do you like? (I pondered, and said “lilac.” – Author).

In such room you will feel comfortable. Sound also plays a role, but someone hears it and leaves, and the color remains. When you buy clothes, you look not only at the style but also at the color. This is

interview | 5

subconsciously. I do not know of something more powerful than color. It is a tool of influence.

– What do you think of being called one of the most expensive artists of Ukraine?

– I became famous in 1990. I never went to a Soviet-wide exhibition. The cost of my paintings continued to grow. My paintings were always more expensive than those of my peers. But in 1992 I sold my work in Germany for 12,000 marks and became rich.

– Money didn’t spoil you?

– I never noticed it. My paintings were bought only by foreigners. In Ukraine, I didn’t sell anything for 15 years. Until 2005, I didn’t have a single Ukrainian client. I returned from Germany on a red Volvo. Once a lot of people started to buy my work, I immediately raised my price. I talked about this to my colleagues. They also «moved up.»

– How can one “read” your paintings? Some see only bright colors ...

– Yes. This is one of the biggest problems. Perception. Since the colors are so strong, nothing beyond them is visible. But there is a moment of adaptation.

One’s eye gets accustomed. At first customers notice the paintings with subdued colors, but still buy radical pieces. Why is it so? I do not know. During a period of my search, intensity was my goal. Then I switched to mood. Everyone says I am too bright. Just paint and paint...

– You said that communication with people can be dangerous for art.

What kind of danger?

– The danger of illustration. The artist does not control himself. He is controlled by the gift which he was given.

– Do you regret that you burned your first sketches?

– No. But some of them still remain. It was my experiments that I didn’t finish. They were for me purely formal search.

– You work with enamel, and this paint is dangerous for your health...

– Every profession has its pros and cons. My work has so many pros that I don’t worry about the cons.

– You said that never met a woman who feels the world stronger than you.

And you are a man with a female soul ...

– A woman feels life, relationships between people. I «disabled» all of this for myself. Women who have an artistic sensibility become poets. Like Lina Kostenko, for example. And male artists always have female souls...

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Text by Suzanna Bobkova

Background: Anatoliy Kryvolap’s works have set several sales records. The first was in May 2011 when his painting “The Steppe” sold at the Phillips de Pury & Company auction in New York for $98,500. The second time was in October of that year, at the Phillips de Pury & Company auction in London, his work “Horse. Night” sold for $124,400.

In 2013 he broke his own record, when his work “Horse. Evening” was sold for $186,000.

“Kryvolap fell in love with the Ukrainian Carpathians. He has a workshop in the mountains. At home he is an ascetic. “He really doesn’t need much. He is very strict with himself. He understands the less effort he spends on his domestic life, the more he can spend on painting. In one month he can paint up to 30 paintings. And sometimes on one painting he can spend from one month to five years. He can also make one in an hour and it will be a very remarkable piece. But it took him many years to get to this point...”

Olesia Avramenko

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

Nativ ity Fa st om N ovem unti ber 2 l Jan 8 uary Fast 6! with us!

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6 | History

December 1st Gogol’s Day

December 3rd Children’s Day

December 4th Day of presents and letters to Santa Claus

December 5th Cheese Day

December 8th Women’s Day Birthday of the Korchma at Solntsevo

December 9th Victory Day Day of Motherland Russia’s Heroes

December 10th Borscht Day

December 11th Friends’ Day Father’s Day

December 12th Photo Day Take a picture in our restaurant, post it in social media with #korchmatarasbulbacompetition and win 5,000 rubles off for delivery

December 13th Day of Good Deeds Feast of Saint Andrew the Apostle

December 14th Varenyky Day

December 16th Cossack’s Day Everyone in a Cossack’s uniform gets 50 percent off

December 18th Poetry Day Recite a poem by Nekrasov, get a cocktail for free

December 19th Feast of Saint Nicholas the Miracle Worker

December 20th Chess Day Cake Day

December 21st Pancake Day

December 22nd Water Day

December 23rd Men’s Day

December 24th Mother’s Day

December 25th Charity Day

December 26th President’s Day Birthday of the Korchma at Piatnitskaya St.

December 29th Birthday of the Korchma at Bochkova St. Salo Day

December 31st Happy New Year!

Ice Expedition to the World’s End 105 Years Since Roald Amundsen Conquered the South Pole

“Visibility is poor. Terrible wind from the south. Minus 52 Celsius. The dogs can’t handle the cold. For people it’s hard to move in their frozen clothes, it’s difficult to regain strength – nights must be spent out in the freezing cold ... It is unlikely that the weather will improve...”

This short entry in his diary on September 12, 1911, was made by the famous Norwegian Roald Amundsen. At that time during his expedition, despondency and despair prevailed because the path to the destination looked bleak.

Then no one suspected that in two months, on December 14, the travelers would stand victoriously at the South Pole, in the heart of the ice continent of Antarctica. For the first time in history the eternal silence at that spot was broken by human voices.

At the beginning of twentieth century, the “white spots” on the world map were disappearing with astonishing speed. This was an era of great geographical discoveries and intrepid travelers.

But there were still two places where no human foot had stepped: the South and North poles.

The most famous researchers set the poles as their goals. Among them is the hero of our story, who was already famous for sailing around North America – from Greenland to Alaska and discovering the so-called Northwest Passage. And he did it on an old ship, which had sails and a 13 horsepower diesel engine...

Eight crew members survived the winter in the midst of the eternal ice, ocean storms, and encounters with icebergs. Ultimately, on a dog sled Amundsen made it to Alaska. He was emaciated and aged quickly, although only 33 years old, he looked 70. And despite this, upon his return he began to prepare a new expedition. The next task Amundsen set for himself was the conquest of the North Pole.

Interestingly, during his preparation for the expedition, researchers from America Robert Peary and Frederick Cook announced that the North Pole has already been conquered – by them.

For the ambitious Amundsen, it was very unfortunate news. Despite this, he continued to load the necessary items and food. He told everyone

he was going to the North Pole, but he secretly prepared to sail the other way – to the South Pole.

He didn’t tell anyone about his plans – neither the Norwegian government nor the donors who gave money nor his closest friends. Roald told his crew where their ship Fram was headed only 15 minutes before departure.

“To maintain my prestige as a polar explorer,” recalled Amundsen, “I had to reach any other sensational destination as quickly as possible ... I told my friends that as the North Pole has already been conquered, I decided to go to the South Pole.” All the expedition members agreed with this. Moreover, the crew knew that a British team led by Robert Scott had already set off for the same destination. The presence of competitors only piqued their interest.

After the ship left the coast, Amundsen sent two telegrams. One of them was addressed to the Norwegian king, to whom the researcher apologized for such an act. The other was sent to Scott, who was also sailing to the South Pole, “I have the honor to inform: Fram is headed to Antarctica.

Amundsen.”

On January 14, 1911, after eight months of expedition, Amundsen’s ship reached the coast of Antarctica. But the expedition could not immediately head to the Pole, because the short Antarctic summer was about to end, and the polar night

History | 7

History in Dates

December 13, 1971

Opening Night of Popular Comedy Gentlemen of Fortune would have impeded the travelers’ way. They made a camp and remained for the winter, which lasted eight months. Amundsen was well prepared for winter. He brought with him a wooden house, 900 boxes of provisions, 80 books, and playing cards with a set of phonograph records, darts, and more.

On October 20, 1911, the expedition finally set off for the South Pole. In order not to bring too much food, Amundsen decided that he would go with only five travelers. They took with them 52 dogs and four sleds loaded with canned food. The dogs pulled the sleds, and the travelers went on skis. When the rations would run out, Amundsen planned to kill their four-legged companions.

“I had the idea that a dog can feed a dog,” he explained. “You can gradually reduce the number of dogs, kiling the worst and feeding them to the chosen ones. The entire way our dogs received dog meat and pemmican (a mixture of fat and protein) so it worked brilliantly. And if we ourselves wanted to eat a piece of fresh meat, we could slice ourselves a fillet. It tasted delicious to us, like beef.

The dogs didn’t have anything against it.

They just wanted to get their own serving.

And from what place on the body of their friend the meat was cut, it didn’t matter. The only thing that remained after such a dog snack was the victim’s teeth.”

The transition lasted nearly two months.

The entire time, the travelers were up against strong winds and freezing temperatures that reached minus 20 degrees.

On December 14, 1911, Amundsen and his team reached the South Pole. They celebrated this by smoking cigars. They put a tent, hung a Norwegian flag, and left a note to their competitors: “Dear Captain Scott, as you will be the first to reach this place after us, I kindly ask you to send this letter to King Haakon VII. If you will need any of the things in this tent, do not hesitate to use them ... “ Robert Scott’s group reached the South Pole a month later. The Englishman found the letter addressed to him by his rival. On the way back he died from hunger and exhaustion.

On December 13, 1971, one of Moscow’s movie theaters premiered a new comedy titled Gentlemen of Fortune. The first screening attracted only a few viewers, but the film immediately won the audience over. In the next few days, profiteers would buy out all the tickets from the movie theaters in the morning and resell them later in the day for 3 rubles. The ticket price at the box office was just 0.2 rubles.

This craze lasted for a while. In 1972, the film became a box office hit with 65 million viewers. The film had a total budget of 400,000 rubles, but made about 30 million rubles in profits after just a year.

The comedy became a Soviet classic and even today references are still made to this movie.

The film’s initial title was Jailbird. Alexander Seryi who had previously been jailed on charges of battery and who had first-hand knowledge of criminal argot, was chosen to direct the film. He was invited to work on in by one of the film’s screenwriters, Georgiy Danelia.

Much later, Georgiy shared his memories of that time: “Alexander’s unruly and passionate character landed him in prison. He had been sentenced to eight years but he was paroled after serving four years. He had no money and no job. We had been friends back at the Film Directors’ School and so I offered to write a script and produce the film, and asked him to direct it. That was the deal.”

The work for Gentlemen of Fortune lasted only three months: from February to April 1971. The prison and the break-out was shot in Samarkand, the archeology professor’s cottage in Serebriannyi Bor, and the kindergarten, theater, and a dilapidated house in Moscow.

The filming almost didn’t happen because of a camel. Everyone presumed that there would be no problem with camels in Samarkand. But when the crew arrived there they were surprised to learn that there was only one camel in town – the one living in a zoo.

To play it safe, the film script was sent out for approval to all the police chiefs in the country. Everyone had something to say about it. One such adviser wrote: “The language of the script is overflowing with criminal argot. I am concerned that such a film might promote the thieves’ cant among the youth.”

Despite all of this, the comedy was a hit and it is still loved by many today. The film is a long-time classic, even though both the director and leading cast have passed away.

8 | Travelling

Iceland. part two

There must be some secret about Iceland, like in their gas stations. Or maybe our city plans, maps, or navigation systems are as crooked as a dog’s hind leg. Our plan said there was an ancient gothic-looking rock and a seal rookery nearby. By all my calculations, we should have passed them a long time ago. But then, all of a sudden we saw a picture of an upcoming cape and – and lo and behold – all these places were located along its shores.

The Globe in Your Pocket The road is unpaved – the faster I drove, the fewer potholes I could feel under the wheels. And the greater was my fear to end up with a flat tire. Thank God I was spared that fate because I don’t have the slightest idea where our car’s spare tire was stored. Engulfed in such gloomy thoughts, we passed the magic rock and approached the seal rookery. There were no seals around.

The wilderness is not a zoo; it doesn’t offer its inhabitants on demand. But in the sea, a small distance from the

shore, we noticed a group of either small whales or large dolphins. About a hundred individuals flocked together and bobbed on the waves. Their heads and backs were above the water surface almost up to their “shoulders.” It was a weird sight. From afar they resembled a group of holiday-makers standing in the water and discussing current affairs of the seaside country.

We took a stroll along the shore and were lucky to find the seal colony. Ivanna said that was the highlight of her trip. Apparently, everyone had their own expectations. Somebody wanted to see the seals and so she did.

The children spent almost an hour observing the lazy furry animals lying on the stones and in the water. There was even a special shelter for this purpose with two (they knew it!) binoculars.

Both binoculars were chained. But alas, that’s the world we live in.

We drove back twenty kilometers and found the magic rock. Then there was another descent down a steep hill. It was a vertical mountain wall

all the way down with a trail cut in the stone. We looked at it both from below and from the upper observation deck. A very old man decided to relieve himself right next to the observation deck. It’s empty all around, and he’s about 90 years old. He had nothing to lose – he deserved the right to piss wherever he wanted. Sasha filmed the entire process on his camera. I just hope he didn’t forget to turn it on. I have no idea how we can later use that shot in our film. I’m pretty sure something else happened that day. But I don’t remember what. The density of events and the world matrix changed very often. I will probably forget a lot of things. Some of them might get captured on the pictures, so if you see something, don’t hesitate to ask. This way, I will remember those happy days and you will learn to ask questions.

Our next stop on the road was Akureyri – the northern capital of the island. It was a nice small town.

We decided to spend the night in a guesthouse. The hosts were a mother,

father, and four beautiful daughters . Everything was clean and nice. We liked the restaurant a lot. It was indeed a restaurant, not some breakfast joint in a hostel. Everything was white. Everything was based on trust.

You could take a beer from the bar and write down your room number. A pen and a piece of paper were lying right there on the bar. This is what I call socialism. This is what I call a savings economy, because there is no bartender stealing money from the family.

They might need to get one though when their daughters get married.

The blankets were all as light as feathers. The toilet and shower were down the corridor.

It was a very cool tourist project. It got me thinking: should we even design a bathroom in each room when we decide to build our own guesthouse?

Lobsters again and five different flavors of ice cream. We took a shower in a three-cubicle bathroom and played the army. It’s time the children learned to clean up after themselves.

Travelling | 9

When we got back to Italy, Sasha surprised his nanny. At three in the morning he undressed on his own and even neatly folded all his clothes next to his bed. But this would happen much later. On that particular day, we deserved a bit of sleep. Especially after 60 hours spent in a car J Our morning was a standard hotel morning: packing and breakfast. We decided to take a walk around Akureyri. It was literally a “one-horse town”; there was a parking lot, one street, a cathedral, and 2-3-storey buildings all around. Very neat. Looks very much like a typical German town. A few stores and a café.

We went into a bookstore and bought a paper map. Hooray! Admittedly, we didn’t have a chance to open it then. We studied it in detail much later, after we returned to Moscow and reminisced about the past days.

Bookstores in a small town func-

tion as a club, a library, and a café.

I bought myself a pretty decent cappuccino. The children read on a very clean wooden floor. You would imagine them reading guidebooks about Iceland? A story of icebergs and geysers? I first thought that myself.

But alas, they read comics from the Minecraft computer game. Simplistic cubic graphics, obscure storyline. But they are ready to do whatever you tell them the whole day, if you promise them an hour of Minecraft. We didn’t have this currency when I was a child. An ice cream or 20 minutes of clumsy stop-motion cartoons were tempting, but not as enticing and alluring.

After another ritual at the gas station we drove from Akureyri to Husavik. Husavik is a whale-watching site.

You know that we did meet them after all. But back then we were in total bliss and ignorance. It was a beautiful

day. The sun and the northern colorful summer were bright.

On that day we also went to the Asbyrgi Canyon and the Dettifoss Waterfall. But these fascinating sights were wiped from our memory by our impressions from the whales.

And then we had pizza and fish in a neighboring restaurant.

The Asbyrgi Canyon is a unique phenomenon. It is large, a few hundred acres, a piece of land surrounded on three sides by a wall of volcanic rock stockade. It was a result of either the surrounding land rising up or a small platform sinking below the surface. The rocky walls are uneven.

They resemble a picket fence or a stockade made of stone piles of the same shape and height. The sun was setting down and one of the canyon walls turned red. Our cameras didn’t capture even a tiny bit of that beautiful landscape.

We reached the Dettifoss Waterfall just before nightfall. We decided to come back the next day. It was a 50km detour from our hotel on the Skutustadir Lake, but it was worth it.

It was night when we arrived at our hotel. No more than a hostel. A room for three cost 350 euros. The tap water smelled like of hydrogen sulfide and of a volcanic bath. Another surprise was that the children’s cot was nothing more than a baby crib. But a Polish guy Zdenek replaced it with a mattress, so that Sasha could sleep on the floor. That was the end of another Icelandic day…

Text and photographs by Yuriy Beloyvan To read more about this journey and to find many more interesting stories visit the author’s blog www.beloyvan.ru

10 | Anniversary

17 Years with Korchma

One of the employees at the Korchma Taras Bulba on Pyatnitskaya Street has just turned 70. Her name is Evgenia Riabova and she has been with the restaurant for 17 years. As a birthday present, she received a trip to Israel from Korchma. Evgenia told us about her voyage and the story of her work at Korchma.

– Evgenia, please accept our heartfelt congratulations on your jubilee. You are a unique person: you’ve worked in one place for so many years and you are still working. It’s rate today to find such a loyal worker. Would you tell us how you first came to the Korchma and what work you started with?

– I first came to work at the restaurant on Pyatnitskaya Street; they were still getting it ready for the opening. They were finishing renovation and installing equipment. At the beginning, I came to work as a clean-

ing lady, but I took up all the tasks I could manage – I helped with the renovation, I made curtains and tablecloths. Then I started buying vegetables at the farmer’s markets. I made pickles for sale and for decoration. In 2003, I was promoted to housekeeper. I sewed, ironed, and worked in the summer terrace garden.

– And what do you do now?

– I am now a manager of the alcohol stock. That is my career path in short.

– What do you enjoy most in your work?

– The Korchma is my second home, I like everything here.

I like our interior. I like to make different things for decoration, to plant flowers, to care for the territory around the restaurant. Lots of things here were made by these very hands. Whatever I do, I always put my soul into it, and that’s why it comes out so nice. I like the fact that our guests love our restaurant.

Anniversary | 11

– Don’t you get tired at work? Do you ever want to take a break?

– No, I don’t get tired. On the contrary, my work gives me a rush of energy. I don’t like sitting around and doing nothing.

– Are there any challenges in your work?

– I never notice those challenges. I have a good working relationship with the management, I try to do my job without any delay – to buy the goods, to get them ready. I have no problem with either suppliers or my coworkers.

We have a wonderful staff here. I enjoy working with them; they are all so nice.

– What does your family say about your working all the time?

– I have two grown-up children and four grandchildren. I try to make them understand that the Korchma is my second home.

– What else would you like to do at work?

– I’d like to improve our interior even more, so that our guests would find it even more interesting and cozy.

– How did you celebrate your jubilee?

We had a cake and tea party at work.

Everyone congratulated me, everyone said such nice and heartfelt words.

Yuriy Beloyvan presented me with a trip to Israel. I was very excited because it’s been my long-time dream to go visit the Holy Land. We went to the town of Eilat in the South of Israel. Even though it is wintertime there, the temperature is 27 degrees. We lived on the shore of the Red Sea, just a two-minute walk from the beach.

– We also went on a tour to Jerusalem, the holy Jordan River where Jesus Christ was baptized. We didn’t miss out on the opportunity to take a swim there ourselves. We also went to the Church of the Holy Sepulcher.

I remember the divine singing of an

Armenian choir! I was standing there and tears were running down my cheeks…

– I can’t even begin to tell you my impressions of the Wailing Wall… I was in a state… It is all lit up, two or three stories high. The wall is the remains of a huge temple. The temple itself was destroyed but the wall remained, and now people come there to pray to the Almighty…

– Where else did you have a chance to go?

– After returning from Jerusalem, we had a day of rest at the hotel and then we went to the Dead Sea. We spent three days there. The water was as warm as in my home bathtub. And so salty! It pushes you up to the surface. On my way there, I felt so bad, I was in pain, but after the trip it all vanished as if by magic!

I feel like I was purged in the Holy Land, I revised my attitude toward life.

– Anything in particular?

– Everyone is in a rush in Moscow, so many people are around, we never have time to go to church. There is a constant hustle and bustle. After the trip, I don’t pay any attention to that commotion. I keep remembering the Holy Land where everything is so peaceful and quiet.

Even the line to the temple was calm despite the fact that we had to wait four hours just to get inside! The priest said everyone had to go wait. I am now convinced that there exists a bigger force.

I almost forgot – we also visited a monastery. We needed to hike about four kilometers uphill until we reached the monastery. There are only six solitary monks there, they don’t talk to anyone.

It used to be St. Lazarus Monastery, he used to wander around the desert until he found this mountain and decided to settle there. It’s an old shrine, it dates back to the fourth century.

What else can I say? I have never had a better time in my life, I have never seen anything like it! My deepest appreciation goes to the restaurant’s founder Yuriy Beloyvan!

My dear Yuriy!

I am so grateful and honored by your help in making my lifetime dream come true – to go to the Holy Land and to bow before the Christian sanctuaries.

I had a chance to go to the Church of the Nativity, the Church of the Holy Sepulcher, the Wailing Wall, and the healing waters of the Dead Sea. I can’t possibly put all my impressions in words…

You are my miracle worker because of the precious gift that you gave me!

I look forward to thanking you in person, I would like to hug and kiss you to show my appreciation.

With kind regards, Evgenia Riabova

12 | news from korchma

‘MY KEY’: New Book from Founder of Korchma Yuriy Beloyvan MY KEY is the author’s account of his achievements. He talks about his long path from a hospital orderly and an odd hand at the factory to the owner of a multi-million-dollar business. In his book, he shares practical advice on selfdiscipline, time management, designing projects with an Idea behind them, positive thinking, and the transformation from a grumpy loser into a successful winner.

The author expresses his extraordinary opinions on cash philosophy and the connection between “labor and capital.” He addresses his readers with slightly ironic intonations, thus implying that this book is far from being a pill from poverty – it only helps you find the right path. The book is meant for everyone who wants a change and is not afraid of stepping out of his or her comfort zone.

Flash Mob, or Fairy Tale Adventures in Korchma

Korchma Taras Bulba in Maryino hosted an costume party based on children’s fairy tales and film adaptations of Nikolai Gogol. The performers were recruited from the restaurant’s employees. They entertained their guests with their performances, wit, sense of humor, and colorful costumes.

The most creative employees were from the following restaurants:

1st prize – Krasnokazarmennaia St. 2nd prize – Piatnitskaya St. 3rd prize – the Airport

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.

october Winners:

1st prize – 298 likes Korchma on Velozavodskaya st.

2nd prize – 124 likes – Olga Smelova

3rd prize – 108 likes – Marina Troyan

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

– Почему Санта-Клаус кладет конфеты в носок, а Дед Мороз под ёлку?

– Потому что наши дети никогда не будут есть конфеты из носков! Разговор двух блондинок.

– Представляешь! Говорят, что этот Новый год выпадет на пятницу!

– Да-а! Только бы не на тринадцатое! Скоро к идиотским вопросам «Как дела?» и «Что делаешь?» добавится еще один: «Где Новый год будешь праздновать?». Самое тихое время в году – 1 января до полудня: ни пешеходов, ни пробок...

Our opening hours for the New Year: December 31 until 9 p.m.; January 1 from 2 p.m.

4 4 7 7 0 8 (495) 7

Ukrainian cuisine – made with love!

Restaurants’ location:

MOSCOW, Aviamotornaya metro station, 6 Krasnokazarmennaya St., (499) 763 5741

Avtozavodskaya metro station,

6 Velozavodskaya St., (499) 764 1532

Akademicheskaya metro station,

16/10 Profsoyuznaya St., (499) 125 0877

Alekseyavskaya metro station, 3 Bochkova St., (495) 616 6754

Airport metro station,

64 Leningradskiy Prospekt St., (499) 151 9011

Baumanskaya metro station,

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

Borovitskaya metro station,

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

Krasnye Vorota metro station,

47 Myasnitskaya St., (495) 607 1762

Leninskiy Prospekt metro station,

37 Leninskiy Prospect St., (495) 954 6466

Maryino metro station,

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

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

Novye Cheryomushki metro station, Nametkina St., 13 г, (495) 331 4211

Smolenskaya metro station,

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

Tsvetnoy Boulevard metro station,

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

Chekhovskaya metro station,

30/7 Petrovka St., (495) 694 6082

Yugo-Zapadnaya metro station,

6 Borovskoye Road, (495) 980 2051

Vystavochnaya metro station, of 1905 year,

27 Shmitovskiy Passage, 24-hour, (499) 256-4660

The town of Odintsovo

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

KIEV, “Teatralnaya”, “Zolotye Vorota”,“Kreschatik” metro station, 2-4/7 Pushkinskaya St.,+38 (044) 270-7248 357 West Broadway, NYork City, NY 10013 phone: (212) 510 75 10

Laskavo prosymo!

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