A
visitor to Kiev, Ukraine, cannot fail to notice all the tall, thin, gorgeous girls
in trendy clothes confidently owning the Khreschatik in their impossibly high
heels. How do they do it?
Sara Brajovic, a pianist and model, was in Kiev for Ukrainian Fashion Week. She
admired the “breathtaking churches” and visited St. Michael’s Cathedral and ancient
St. Sophia Cathedral. She also enjoyed
the vintage markets, saying, “I was on the hunt for traditional Russian
Kokoshnik hats to nurture my fantasy from The
Tale of Tsar Saltan, a Russian cartoon I watched as a child.” She also noted, “Three days in Kiev was not
enough . . . Ukrainian food is simple, soulful, and rustic:
dill, beetroot, walnuts, borscht, pancakes with salmon or cottage cheese, and
prunes . . . all my favorite flavors
now.” (Vogue
Magazine, Feb 2013)
Ah ha! Sara does not
mention Smetana. Perhaps there’s the answer to my
question. Or maybe not. Can you imagine
skipping the Smetana?
A close
approximation to the slightly soured cream that is served in Ukraine, by the
way, may be obtained
by adding a little lemon juice to fresh cream. J
I picked this up at a stall on Andriyivsky Uzviz.
And the figurine.
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