Friday 28 October 2011

The diary of a traveller, entry 22, Staying in Ekaterinburg


22. November

Well there’s definitely a lot to see here in Ekat (Ekaterinburg). Am a bit miffed at my accommodation people (HOFA) for putting me so far away from the centre in two cities now. Andrei gave me an appropriately weird breakfast earlier. Consisted of biscotti, milky, sicky porridge and bread with a centimeter thick slab of butter on it which I assumed was cheese at first before taking a nice big bite. “He’s trying to feed me up”, I thought. I feel that my Russian has completely deserted me since I arrived. Had a difficult time trying to change money in the bank earlier (I made sure the notes were all crisp and clean in advance). Going to be difficult to form a constructive opinion of Ekat in the limited time I have so will have to prioritise where to go. Off to the Museum of Youth to start with.

I didn’t go to the Museum of Youth because it doesn’t appear to exist anymore. Instead I went to the very small photography exhibition which contained lots of pretentious snaps including a collection by an apparently famous photographer documenting the everyday existence of, of course, drug addicts. My overall impression was that the majority of the photos in the gallery were either of drug addicts or taken by drug addicts. Spoke briefly with a Polish girl who works at the gallery. She’d been in St Petersburg for 3 years, moved to Ekat 3 months ago and lurves it. She walked off mid-conversation which I thought was a tad rude.

Really can’t make up my mind about Yekaterinburg at the moment. It certainly hasn’t won me over yet. I reckon this is the coldest I have been so far. Might have to break out the thermal underwear soon. A lot depends on your first impressions and where you’re staying and all that. Time of year, who you’re with, who you meet. All these things factor into your opinions and experiences in a big way when you come to a new place.

Back at the flat. This sofa bed is the most uncomfortable thing I have ever attempted to sleep on. I think it must be older than Andrei. Everything in this place is old and crusty and stale – like the dried bread crumbs on the floor.


from 'Trans-Siberian Journal' 
photos are taken from Richard's archive

Hint: 5 Russian great scientists to recognize

Science and great scientists - is one more reason to be proud of Russia. Here is JUST 5 scientists (oh how difficult is to choose among all of them!!!) to recognize and appreciate

1. Dmitry Mendeleev (1834-1907)

Russian chemist and inventor. He is credited as being the creator of the first version of the periodic table of elements. Using the table, he predicted the properties of elements yet to be discovered.



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2. MIKHAIL LOMONOSOV (1711 - 1765)

Russian polymathscientist and writer, who made important contributions to literatureeducation, and science. Among his discoveries was the atmosphere of Venus. His spheres of science were natural sciencechemistryphysicsmineralogyhistory,artphilologyoptical devices and others. Lomonosov was also a poet, who created the basis of the modern Russian literary language. The first Moscow University was founded by him, now the МГУ (MGU = MSU), which is the main university of the country, is named after Lomonosov. 

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3. SERGEI KOROLEV (1907-1966)


the lead Soviet rocket engineer and spacecraft designer in the Space Race between the United States and the Soviet Union during the 1950s and 1960s. He is considered by many as the father of practical astronautics.


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4. MIKHAIL KALASHNIKOV (born 1919) 

 Russian (formerly Sovietsmall armsdesigner, most famous for designing the AK-47 assault rifle, the AKM and the AK-74.


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5. ZHORES ALFEROV (born 1930) 

Soviet and Russianphysicist and academic who contributed significantly to the creation of modern heterostructure physics and electronics. He is an inventor of the heterotransistor and the winner of 2000 Nobel Prize in Physics 

Hint: 5 Russian dishes to try

Russian cuisine as well as everything that belongs to Russian culture is well-known not only within the country, but also abrod. Still if you ask any one 'What Russian dish you know?' or more than that - 'What Russian dish did you try?', the most usual reply will be 'mmmmmm.....'


Indeed, what is so special about the Russian food?

Russian cuisine is a par of a national tradition. Some dishes reflects the mentality of the nation, and of course the way of life. It's kitchen and the variety of dishes is mush more richer than it may seem from the first sight. Just imagine! What could YOU eat during the fasting periods - if you CAN NOT eat meat, milk, eggs, cheese and even sometimes fish? Or how to find food in the forest and enjoy your dinner after that? Do you think it's better to die instead? If you do - please, learn to cook Russian dishes!

Russia has a rich culture in cooking various savoury soups, it is famous for tender pies, and really talented in cooking and eating 'gifts of forest'- mushrooms!

Borsch, salads, beef stroganoff, tvorog, smetana, kovrizhka, rasstegay, kulebiaka.... Plenty of names worth trying! Let us today introduce 5 very speacial but not banal dishes!
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1. SOLYANKA
 - kind of thick, spice and sour soup
For meat solyanka (traditional one) we take ingredients like beef, ham, sausages, chicken breast, and cabbage, together with salted mushrooms, cucumber pickles, tomatoes, onions, olives, capers, allspice, parsley, and dill are all cut fine and mixed with cream in a pot. The broth is added, and heated for a short time on the stove, without boiling

Nice recipe is borrowed from SRAS

Make broth by boiling the meat and bones. Remove the meat and bones and place to one side. String-cut the onions and fry them in butter (without letting them brown). Add them to the broth along with the tomato paste. Remove the skin from the pickles, slice into cubes, and add to the broth. Cook 4-5 minutes. Add the pepper kernels and bay leaf. Next, add all the various boiled meats, finely sliced into pieces about 2-3 mm thick and 2-2.5 cm long, along with the capers, and a few pitted olives. When serving, add olives, sour cream, and a slice of peeled lemon. You may also cook solyanka with chicken broth and smoked meats instead. But remember: the greater the variety of meat, the tastier your solyanka will be!

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2. SYRNIKI


fried cheese \ cottage cheese (tvorog) cutlets garnished with jam, sour cream or sweet condensed milk.

Russians indeed are fond of all types dairy products. From our childhood we learn to drink a cup of KEFIR to improve our diestion. And SYRNIKI are great for breakfast.

Recipe with photos is found on 'Cheating cook'

Ingredients: 2 cups of quark or creamy cottage cheese, 2 tablespoons white sugar, 1 tablespoon flour, 3 tablespoons of flour for dusting, 1 egg, canola oil or butter for frying.


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3. KHOLODETS


seems to be like meat in jelly. It is a sour spicy dish, usually goes as appetizer and ate with mustard, much more burning that anywhere else, or horseradish which in Russia is similar to wasabi in its taste.

Ingredients:
2 lb beef/pork leg bones (sawed in pieces)
1.5 lb beef meat
1.5 lb chicken parts (legs or wings)
Filtered water
Salt
1 big yellow onion , peeled or washed
Black pepper corns
Bay leaf
4-6 cloves finely sliced or chopped garlic (optional)

Detailed recipe with photo is in Recipe Studio

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4.CHICKEN KIEV or Cutlet a la Kiev
popular dish of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then breaded and either fried or baked.

 INGREDIENTS

4 oz (100g) Butter (At Room Temperature)
1 tsp Lemon Juice
1 tbsp Chopped Parsley,  pinch of Nutmeg, Salt & Pepper
4 Chicken Breasts
White Flour (Seasoned with Salt & Pepper)
2 Eggs
Dried White Breadcrumbs, Sunflower Oil for Deep Frying
 

Detailed recipe is in Retro Food 

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5. PRYANIKI


maybe translated as gingerbread or spicy bread.
Ingredients
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, 1/2 teaspoon ground nutmeg,½ teaspoon ground allspice, 1/8 teaspoon salt
2 egg yolks
1 tsp vanilla, 1 cup granulated sugar, 1 cup honey
1/2 cup confectioners' sugar

Detailes recipe is in Global Cookies 

ПРИЯТНОГО АППЕТИТА! 
(pri-yat-na-va a-pi-ti-ta)