In Ukraine, we eat very well, strong flavors, I decided, complex, a heavy tantinello. Many cold appetizers: first, of course, Russian salad, much better than what you eat in Italy, with more vegetables, less mayo and more dense. Then other mixtures with potatoes, cabbage, chicken or signs of herring, linked by various sauces mustard or horseradish formidable, very strong. Follows, missed the soup. Dominates the borsch, red cabbage, with bits of flesh and abundant spoonful the center, cream thick salt. If there is not 'the borscht, vegetable soup is another variety, more of our tasty soup, soup base and vegetables almost always a bit ' to the tooth. Follow the second, very different. But the majority are stews of meat and potatoes and other things that are not identifiable, with strong and thick sauces. The kitchen was done in traditional stoves, such as the aunt of Igor, very similar to the small pizza ovens and had triple purpose: cooking, heating the room handyman and bottom of the bed to sleep in the warmth. So typical of the long and slow cooking stews, or as the French would say with a straight finger, the pot-au-feu. Ho trovato anche carni alla brace, marinate in yogurt e erbette, che restano, anche se ben cotte, morbide e succose. Tante polpette, milanesi dalla crosta spessa e poco croccante, ravioli di carne di origine probabilmente più cinese-mongola che italiana, lesso freddo in gelatina, bombe di pasta di pane fritta con formaggio o carne dentro, tipo supplì. Accompagnamento principe, le patate saltate o il purè. Anche una insalatina di cavolo e di carote alla julienne. A volte l’insalatina è una miscela di cavolo crudo e cavolo scottato. Del tutto assenti le foglie verdi, tipo lattuga, già da tempo, congelate. Pane sul nero. Pasticceria assente o modesta, peccato. Il pranzo non pare essere fatto da un solo piatto forte, ma da più, di cui servirsi in successione o insieme. Spesso presenti salse di pomodoro, peperoncino, rafano, da aggiungere alla carne arrosto o, meglio, alle patate. Si bevono succhi di frutta e vodka. Molte le conserve casalinghe: cetriolinoni, pomodori interi in salamoia, crauti, melanzane, frutta intera sciroppata, con il cui sugo, moderatamente dolce, si pasteggia. In campagna il tutto si conserva in una cantina sottoterra, con accesso dall’orto, dove arriva il freddo, ma non il gelo. L’Oscar del viaggio va ad un pollo ruspante al forno della zia di Igor. Piatto semplicissimo ma di cottura celestiale; ed ad una bistecca di maiale marinato e alla brace, a Leopoli, di soavissima morbidezza.
Breakfast of a Ukrainian, also of cities, is made from the leftovers of the meal and borsch. I have need in the morning without a warm foam cans, I suffer terribly. Instead, the borscht is banished from the dinner, for some reason. It is always eaten with bread, garlic and often plenty of lard sprinkled with parsley. A breakfast is also much vodka.
If left free, I have the impression that Ukraine does not pay much attention to the times and has a tendency to eat at all hours. Also because the feed allows him to drink vodka, which seems to be the ultimate goal of a life well spent. The vodka is sold in restaurants and bar for glasses but for grams: 100 grams or 200, etc.. The price depends on the brand, but is widespread suspicion that sell you a brand, but then they give you another, more vile. Fact is brought to the table in a bottle from which the anonymous diners are served in small glasses. These must be emptied, as usual well-known, a gulp. I drink it is granted in stages, but just because I am a stranger and perhaps even a little Recchione. I suspect the reason for this tradition has been swallowed and the response overwhelming. It seems that Ukrainians hate the taste of vodka and the only thing they want is to leave it in the bottom of the stomach where his duties promptly intoxicating effect. In short, drink it as if they took the bitter medicine of happiness. Women do not drink less than men.
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