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Saturday, 1 September 2012


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.

  Andriyivsky uzviz



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

  1.  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.
  2. Julienne cabbage, put in large bowl, and sprinkle with ½ tsp salt.

  1. 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.
  2. Mix the apples in with the cabbage.
  3. Add the cooled carrots to the bowl.
  4. Stir together sugar, mayonnaise, and pepper, then add this to the cabbage, and stir well.
  5.  Decorate the top of the salad with the crushed nuts, parsley, and basil.

Ukrainian restaurants offer many amazing salads.