In Kiev, at the bottom of steep, cobbled Andriyivsky uzviz, sits a sweet-faced old lady with the abandoned dogs she has rescued. She was there in 2004 and in 2008. This is her life. As you walk by, you can make a contribution.
At the top of Andriyivsky Street stands beautiful St. Andrew’s Church, built in 1754 by an Italian architect.
KIEVSKI KAPUSTYANI SALAT
based on a recipe in Bohdan Zahny’s The Best of Ukrainian Cuisine
½ lb carrots, sliced in circles
1 lb cabbage, julienned
½ tsp salt
1 lb apples, peeled and julienned (2 apples)
2 tbsp lemon juice (separated: use 1 tbsp with each apple)
2 tbsp crushed pecans
¼ pound freshly grated Pecorino or Parmesan cheese
4 tbsp mayonnaise
3 tbsp sugar
¼ tsp pepper
3 tbsp chopped parsley
1 tbsp chopped basil
- Heat 1 cup water in a small saucepan with ½ tsp salt. When it’s boiling, add carrots and cook covered for 3 minutes. Check if they are tender, then drain, and set aside to cool.
- Julienne cabbage, put in large bowl, and sprinkle with ½ tsp salt.
- Put 1 tbsp lemon juice into a small bowl. Cut up one apple and stir it about in the lemon juice (to prevent browning). Do the same with the second apple.
- Mix the apples in with the cabbage.
- Add the cooled carrots to the bowl.
- Stir together sugar, mayonnaise, and pepper, then add this to the cabbage, and stir well.
- Decorate the top of the salad with the crushed nuts, parsley, and basil.
Ukrainian restaurants offer many amazing salads.