Cuisine

Ukrainian Lunch in the Dikanka Restaurant

More than two centuries ago in Southern Russia, the Zaporizhian Cossacks moved from the lower reaches of the Dnieper River to the territory between the Black Sea and the Sea of Azov. They had permission to occupy the land for as long as they wished, and in return they began to defend the southern borders of the Russian Empire. Since that time, these Cossack outposts and villages have transformed into modern cities, and Ukrainian traditions and the Cossack way of life have come together to form a unique culture for the local population. Even today in Krasnodar, echoes of the Cossack past can be found and are reflected in things such as cuisine. Try, for example, a lunch made following Zaporizhian recipes. Dykanka Restaurant serves dishes such as “Pansky borsch,” which is made with fish, “Khutorskaya pork” and “Zavertun,” which is made with pear and walnuts. There the dining experience is made to feel all the more authentic by the building in which the restaurant is located, which is styled to look like a typical 18th-century Ukrainian hut.

Director Aleksey Starchenko

Presenter Denis Golovko

Year 2012

Duration 00:26:06

Director Aleksey Starchenko

Presenter Denis Golovko

More than two centuries ago in Southern Russia, the Zaporizhian Cossacks moved from the lower reaches of the Dnieper River to the territory between the Black Sea and the Sea of Azov. They had permission to occupy the land for as long as they wished, and in return they began to defend the southern borders of the Russian Empire. Since that time, these Cossack outposts and villages have transformed into modern cities, and Ukrainian traditions and the Cossack way of life have come together to form a unique culture for the local population. Even today in Krasnodar, echoes of the Cossack past can be found and are reflected in things such as cuisine. Try, for example, a lunch made following Zaporizhian recipes. Dykanka Restaurant serves dishes such as “Pansky borsch,” which is made with fish, “Khutorskaya pork” and “Zavertun,” which is made with pear and walnuts. There the dining experience is made to feel all the more authentic by the building in which the restaurant is located, which is styled to look like a typical 18th-century Ukrainian hut.

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