Event Passport Krasnodar Region

CMETAHA HAR Event Passport ГРИБЫ Krasnodar Region That's why a 'correct' Kuban borsch must be of a bright or- ange colour. The Kuban borsch is served with sour cream, finely chopped greens and fresh bread, and often with grated garlic. Menus of most restaurants of the Black Sea coast feature dish- es from Black Sea fish: crevallys, grouper, flounder and goatfishes. As a rule, fish is grilled with fla- vouring herbs or fried. A traditional dish of the Cossack cuisine is dumplings (vareniki). The paste for real Kuban dump- lings has always been made of the finest flour and ice water. A variety of fillings for dumplings partridges and quails. A specific place is held by Kuban pork fat ('salo'): in the South, it is slightly pink, with an obligatory meat lay- er and strongly pronounced salty taste. Eggplants are cooked in the most different combinations in Kuban: they can be fried, stewed or pickled. However, the most popular option is eggplants fried with tomatoes, onions and garlic, as well as 'rolls' a snack from folded pieces of eggplants filled with nuts, cheese or mushrooms. In the summer, these dishes are included in menus of restaurants and cafes in all places. - The assortment of traditional drinks includes all kinds of tea, particularly herbal tea, uzvars, compotes, kvas (bread juice), milk and various fermented dairy products. Kuban wines are worth special notice. The Krasnodar Region is the region where winemak- ing was born more than two thousand years ago. There are several centres of traditional vi- ticulture in the region located along the coast of the Black Sea. The most popular of them are the Kuban-Vino Winery, winer- ies of the Fanagoria settlement, Gai-Kodzor Winery, the Abrau- Durso Center of Wine Tourism, the Lefkadia Winery, the Myskha- ko Winery, the Divnomorskoye Estate Winery. All kinds of wines and cognacs can be tried in the Krasnodar Region. BAPEHUKM M Traditional Cuisine Currently the food industry of the region is represented with more than 8,000 generally accessible public catering enterprises. The average provision index is 70 seats per 1,000 residents of the territory. G cuisine. astronomic traditions of sines are entwined in the Kuban Kuban have been large- ly formed under the in- fluence of natural and climatic conditions. The proximity of the sea, warm and mild climate and favourable conditions for hus- Ibandry have determined gastro- nomic specificities of the region. The Kuban cuisine is notable for loads of greens, fresh vegetables and fruits, a variety of meat and fish dishes, extensive use of fra- grant herbs and sauces. Another factor that has had a sig- nificant influence on the forma- tion of gastronomic preferences is an ethnic variety of peoples that used to inhabit Kuban. Thus, traditions of Cossack, Ukrainian, Caucasian and even Asian cui- In the summer season, there are fresh eggplants, sweet 'pink' to- matoes and all kinds of greens on every table, no matter at home and in the restaurant. Vegetables can be served to the table both as independent dishes and as components of snacks and sal- ads. Poultry and meat are cooked in many ways: they can be grilled, baked in the oven, stewed or boiled. Summer home-made canned fruits and vegetables that are previously pickled and salted ('zakrutki') are incredibly popular in Kuban. Chief cooks of many restaurants have caught the use- ful habit from Kuban housewives to treat their guests with jams and compotes cooked as per family recipes. The Kuban feast is long, gener- ous, abundant, full of songs and heart-to-heart talks. Tradition- al dishes of the Kuban cuisine are the Kuban borsch (red-beet soup), Black Sea fish, dumplings (vareniki) with various fillings, meat cooked in different variants, and snacks made of eggplants which are affectionately called 'sinenkiye' ('blue vegetables'). Unlike the Ukrainian borsch, the Kuban one is not cooked with beetroot (which is called 'vine- gret beetroot' in the region), but with candy-striped beetroot. boggles the imagination: quark, potatoes with mushrooms, and soft sorts of cheese. But the most popular dish in Kuban is dumplings with pulpy berries cherries or strawberries. The best way to serve dumplings is with honey or sugar syrup. The Kuban meals are impossible to imagine without dishes from meat, poultry or wildfowl. Meat and poultry can be boiled, fried, stewed or baked. Various dish- es from wildfowl are also pop- ular: pheasants, hazel grouses, 110 111 11

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