То же самое что русское только жирнее?

селюк

ну борщ годнота

>>746809 украинской
что это

>>746809 отлично отношусь. Люблю борщик со сметанкой и часнычков. Черный хлебушек и сальцо с прожилочками. Также люблю пампушки. Эх.

>>746850 ты не знаешь что такое русская кухня?

>>746809 Пузата Хата чи шо?

Украинская кухня, это чисто татарская кухня, с добавлениями восточно-сибирских и западно-славянских блюд.

>>747060 шо несет поехавший, где татарстан и сибирь а где Украина

>>747062 а где Украина
что это такое

>>747057 да, у них везде такие подносы типовые и посуда

В целом норм тема, за свои деньги чуть лучше столовского, но вот алкоголь там лютая поебень

>>747060 ты ведь понимаешь, что так любую национальную кухню можно рассмотреть и пиздануть, что это просто смесь кухонь соседей?

>>747062 шо несет поехавший, где татарстан и сибирь
это он так просто намекает на общность русской и украинской кухни

>>747082 Я раньше из Пузатой Хаты не вылазил, но потом цены начали расти а сервис тот же, теперь редко туда заходу

В целом нравится, но в среднем украинская кухня чрезмерно жирная для меня, поэтому отдельно выделил бы гуцульскую едушку, вот это вообще тема

>>747084 смесь кухонь соседей?
Усраинцы - не только кух0нь.))

>>747088 я перестал туда ходить после того, как решил сто писят грам горилочки к борщику взять, по итогу чуть не блеванул и пошёл в паб синячить

>>747096 не скрепно, не скрепно.

Не могу сказать что нравиться абсолютно все из укр-кухни, но в основном это вкуснятина.

>>746809 примерно тоже самое, что русская . Кстати знаменитые котлеты по киевски были придуманы в Петербурге в начале 20 века и изначально назывались новомихайловское

>>747102 я вот из Украинской кухни очень люблю Русский хуй!

>>747103

Есть такое.

>>747103 пруфы, маня?

>>747125 полон интернет.

>>747096 горилочки к борщику
а что было хуевым, горилка или борсч?

>>747129 ясно, ты слит и обоссан за пиздеж

>>747153 усраинский скам настолько туп, что даже на Вику зайти не может: https://en.wikipedia.org/wiki/Chicken_Kiev

Перевожу для грамоте необученого козломордочубатого скама: либо Русские изобрели, либо Французы.

>>747153 меня очень прикалывает, когда требуют пруфы на широко известные факты, которые любой имбецил за полминуты нагуглить может. Но ты похоже тупее имбицила

>>747177 кек стекломойный скотоублюдский ватный скот порвался и да википедия - свободноредактируемый сайт, не является источником, давай первоисточник или на хуй иди, лох.

М.

>>747180 да у тебя же батхерт, мокша

>>747186 жирно, пидорша.

видения киевских котлет?

>>747137 горилка
Это. Реально разбадяженная залупа, хотя нормальной марки, к застольям стабильно покупал такую же.

А борщ там как раз достойный с пампушками.

>>747186 и да википедия - свободноредактируемый сайт
апачую, моя правка про то что финский снайпер Симо Хайха "шинковал красных петухов" во время Зимней войны продержалась где-то месяца два в своё время

>>747187 ну дай мне пруф, что киевские котлеты были придуманы в Киеве за 100500 лет до нашей эры древними украми

Вижу татарские, турецкие, сибирские и французике блюда, где тут украинские блюда? В целом, чисто тюркская кухня с небольшими заимствованиями из европейских кухонь. Аутентичности тут нет от слова совсем.

>>747190 да у тебя же батхерт, русошвайн

>>747231 украинские
что это такое?

>>746850 То же самое что русское только жирнее?

вкуснее

Манты, картошка с котлетой, хлеб с хеленью, салат, салат, хлеб с зеленью, пельмени, суп русский, картошка с котлетой, тортик. Что тут "украинского" есть?!

>>748303 Что тут "украинского" есть?!


Зависть

Селюк

>>748303
Это все татарское.

>>748315 This. Это всё татэрские блюда, татарам дарам дам!

>>747177
While the roots of chicken Kiev can thus be traced back to French haute cuisine and Russian cookery of the 19th century, the origin of the particular recipe known today as chicken Kiev remains disputed.

Oral tradition in Kiev (Kyiv) attributes the invention of the "cutlet de volaille Kiev-style" (kotłeta de-voljaj po-kyjivśky) to the restaurant of the Continental hotel in Kiev in the beginning of the 20th century.[50] A luxury hotel built in 1897 in the center of Kiev, it was run until the German invasion of the Soviet Union in 1941. The building was then mined by the retreating Red Army and exploded when the German Army occupied Kiev in September 1941.[51] After the war, the building was rebuilt and has since then been used by the Kiev Conservatory. According to the memoirs of contemporaries, Chicken Kiev was the signature dish of the hotel's restaurant.[50]

An early reference of "Kiev cutlets from chicken or veal" is found in the Cookery Digest (1915), a collection of recipes which were published in the Moscow Journal for Housewives in 1913–1914. These were minced meat cutlets similar to the Pozharsky cutlets, but shaped like a croquette with a bar of cold butter placed in the middle. Like modern chicken Kiev, the croquettes were covered with egg and breadcrumbs and fried.[45]

Later, "chicken cutlets Kiev-style" were listed in Apportionments for dinners, separate dishes and other products of public catering (1928) which served as a standard reference for Soviet catering establishments. The book also included other items for chicken cutlets, such as "cutlet de volaille" and "cutlet à la Maréchale". The book demanded renaming of many traditional restaurant dishes to replace the (mostly French-style) "bourgeois" names with simple "proletarian" forms. In particular, the "cutlet Kiev-style" had to be renamed into "chicken cutlet stuffed with butter".[52] This program was not realised immediately (at least not completely), and its successor, The Directory of Apportionments for Catering (1940), published by the Soviet Ministry of Food Industry, still included the traditional names.[53] In post-World War II publications of this directory and in other Soviet cookery books, such as Cookery (1955), the "Kiev-style" name was retained, but the terms de volaille and à la Maréchale were indeed dropped in favour of simple names such as "chicken cutlet stuffed with milk sauce", "chicken cutlet stuffed with liver" and "chicken cutlet stuffed with chicken quenelle and mushrooms".[54][55][56] As a result of this policy, the names de volaille and à la Maréchale disappeared from menus of Soviet restaurants.

>>748371 While the roots of chicken Kiev can thus be traced back to French haute cuisine and Russian cookery of the 19th century, the origin of the particular recipe known today as chicken Kiev remains disputed.

Oral tradition in Kiev (Kyiv) attributes the invention of the "cutlet de volaille Kiev-style" (kotłeta de-voljaj po-kyjivśky) to the restaurant of the Continental hotel in Kiev in the beginning of the 20th century.[50] A luxury hotel built in 1897 in the center of Kiev, it was run until the German invasion of the Soviet Union in 1941. The building was then mined by the retreating Red Army and exploded when the German Army occupied Kiev in September 1941.[51] After the war, the building was rebuilt and has since then been used by the Kiev Conservatory. According to the memoirs of contemporaries, Chicken Kiev was the signature dish of the hotel's restaurant.[50]

An early reference of "Kiev cutlets from chicken or veal" is found in the Cookery Digest (1915), a collection of recipes which were published in the Moscow Journal for Housewives in 1913–1914. These were minced meat cutlets similar to the Pozharsky cutlets, but shaped like a croquette with a bar of cold butter placed in the middle. Like modern chicken Kiev, the croquettes were covered with egg and breadcrumbs and fried.[45]

Later, "chicken cutlets Kiev-style" were listed in Apportionments for dinners, separate dishes and other products of public catering (1928) which served as a standard reference for Soviet catering establishments. The book also included other items for chicken cutlets, such as "cutlet de volaille" and "cutlet à la Maréchale". The book demanded renaming of many traditional restaurant dishes to replace the (mostly French-style) "bourgeois" names with simple "proletarian" forms. In particular, the "cutlet Kiev-style" had to be renamed into "chicken cutlet stuffed with butter".[52] This program was not realised immediately (at least not completely), and its successor, The Directory of Apportionments for Catering (1940), published by the Soviet Ministry of Food Industry, still included the traditional names.[53] In post-World War II publications of this directory and in other Soviet cookery books, such as Cookery (1955), the "Kiev-style" name was retained, but the terms de volaille and à la Maréchale were indeed dropped in favour of simple names such as "chicken cutlet stuffed with milk sauce", "chicken cutlet stuffed with liver" and "chicken cutlet stuffed with chicken quenelle and mushrooms".[54][55][56] As a result of this policy, the names de volaille and à la Maréchale disappeared from menus of Soviet restaurants.


While the roots of chicken Kiev can thus be traced back to French haute cuisine and Russian cookery of the 19th century, the origin of the particular recipe known today as chicken Kiev remains disputed.

Oral tradition in Kiev (Kyiv) attributes the invention of the "cutlet de volaille Kiev-style" (kotłeta de-voljaj po-kyjivśky) to the restaurant of the Continental hotel in Kiev in the beginning of the 20th century.[50] A luxury hotel built in 1897 in the center of Kiev, it was run until the German invasion of the Soviet Union in 1941. The building was then mined by the retreating Red Army and exploded when the German Army occupied Kiev in September 1941.[51] After the war, the building was rebuilt and has since then been used by the Kiev Conservatory. According to the memoirs of contemporaries, Chicken Kiev was the signature dish of the hotel's restaurant.[50]

An early reference of "Kiev cutlets from chicken or veal" is found in the Cookery Digest (1915), a collection of recipes which were published in the Moscow Journal for Housewives in 1913–1914. These were minced meat cutlets similar to the Pozharsky cutlets, but shaped like a croquette with a bar of cold butter placed in the middle. Like modern chicken Kiev, the croquettes were covered with egg and breadcrumbs and fried.[45]

Later, "chicken cutlets Kiev-style" were listed in Apportionments for dinners, separate dishes and other products of public catering (1928) which served as a standard reference for Soviet catering establishments. The book also included other items for chicken cutlets, such as "cutlet de volaille" and "cutlet à la Maréchale". The book demanded renaming of many traditional restaurant dishes to replace the (mostly French-style) "bourgeois" names with simple "proletarian" forms. In particular, the "cutlet Kiev-style" had to be renamed into "chicken cutlet stuffed with butter".[52] This program was not realised immediately (at least not completely), and its successor, The Directory of Apportionments for Catering (1940), published by the Soviet Ministry of Food Industry, still included the traditional names.[53] In post-World War II publications of this directory and in other Soviet cookery books, such as Cookery (1955), the "Kiev-style" name was retained, but the terms de volaille and à la Maréchale were ind

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