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Restaurant «Turgenef»
Location: Downtown
Cuisine: European, Japanese, Jewish
Price: from $40 to $50 per person
 
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Chicken.Kiev >> «Chicken.Kiev» internet-magazine >> World cuisine

Eins, Zwei, Polizei

The first impression is really deceptive sometimes!

That's exactly what I can say about Germans and the German cuisine. I expected to meet stiff and rude Aryans, but instead I met very cheerful good-natured Germans.

The first of them is Ulrich Kartman, who owns an internationally-famous law firm. Such a nice man, who speaks four languages simultaneously: German, English, Russian, and the dialect of an African tribe where he lived for ten years.

The second is Andreas Zeemueller, President of Gillette Ukraine, an ideal and cordial collocutor, who wins your favor at first sight.

I can share the same feelings about the German cookery. Fried sausages and trotters (pigs feet) give only a superficial idea of it. The main things are kept behind the heavy, oak-made doors of German quality, which we will try to open a bit.

But let's still start with trotters with sauerkraut.

To make this dish, you will need four pigs feet, 375 grams of depoded green peas, 1 kg of sauerkraut, 1 onion, several juniper berries, 1 bay leaf, 1 teaspoonful of marjoram, and pepper and salt.

Boil the peas until they become soft, adding marjoram and salt. Then do the same with the pig legs, onion, bay leaf and juniper berries. In an hour, add the sauerkraut and pig legs on top and boil for another half an hour. Rub the peas through a sieve, and put the resulting mush on a plate together with the sauerkraut and pigs legs. Serve with potatoes and mustard.

And what great dishes do they make of fish, those Germans! There are fish in oil, eel soup a la Hamburg, fried fish a la Hamburg, baked eel, and many others.

Germans themselves even say that (s)he who did not eat labskaus (also made of fish), did not eat at all!.

To make labskaus, you will need 400 g of lean corned beef. Boil it and mince. At the same time, boil potatoes and make puree. Take 100 g of pickled beetroots, 2 cucumbers, and 2 halves of well-soaked herring, and cut into big pieces. Pan-fry onions and add to them everything you have prepared before. Add pepper, but not salt. It should only be served together with fried eggs!



 
 
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UKRAINIAN CUISINE

Budmo, hey! (Let's be!) The first thing which comes to my mind... No, that's not what I should say. The first picture which my imagination paints when I hear the words "the Ukrainian cuisine" is an episode from the movie of Hohol's "Evenings in the hamlet near Dykanka", where varenyky, having rolled around by themselves in sour cream, jump into Patsiuk(The Rat)'s mouth. What a great moment! What a great delicacy! And what a great way to eat it! It is certainly a pity that nobody has yet invented a "remote control for the mouth and the plate", and the above method of delivering food into the mouth is just the devil's trick or Hohol's project that is impossible to implement. But then, the amount of halushky (by the way, in a big, big bowl) is just right for our healthy and inspired Ukrainian appetite! Never mind how other people eat, but we, not so rich people, or one can even say people very far from being rich, are used to eating in grand style. It is not without reason that our phrase, "Love comes and goes, but you will always want to eat!", simply does not translate well into other languages - probably foreigners simply just do not have such words. So, what am I talking about? Oh yeah, about the unmatched Ukrainian cuisine! "There's no fish better than tench, and no meat better than pork." Among all the dishes of Ukrainian cuisine, for example, that of the very beginning of the XX century, one can single out several subcategories, which were the most popular among native Ukrainian people: those made from grains, beans, vegetables, and fruits. Note than in the old days, dishes made from meat were considered food for festive days only, and among all the existing kinds of meat, the undisputable preference was given to pork and certainly (could there be any doubting it?) salo - oh, our Ukrainian salo!


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