I am ashamed to admit that despite frequent visits to Chernivtsi,
My knowledge of Ukrainian is not much better than when I left Czernowitz In 1945,
it may actually be worse, even though long forgotten words, occasionally come
To my mind when I need them. Consequently, I read the restaurant menus in their German
or English translation. Still sometimes the waiter or waitress would say the name
of a dish in Ukrainian; from this I learned that what we called "Borsht" is called "Borsh"
What we called "Pirogen are called "Varenyiki", Mamaliga cooked in cream, is "Banush"
"Schmetten" is "Smetana" and buttermilk ( in German: "Gesäuerte Milch"), is "Kefir".
In one restaurant they served "Tzimmes" which bore no resemblance to the real thing.
In another, they served "Mayine", which tasted just like I remember it.
Nowhere could I find "Cholodnik", the cold soup made out of Sorrel leaves
(Sauer Ampfer) in German.
The Strudel, whether made with apples or cherries was always wonderful
And so were the Pirogen/Varenyiki, whether filled with potatoes, cheese or cherries.
Are all of you now properly hungry?
Mimi
Sent from my iPad
On Sep 5, 2016, at 11:41 AM, "alexander rosner" <alexanderrosner_at_yahoo.de> wrote:
> Mimi,
>
> boiled? I think, fried or backed in a pan we called Toczerl - exactly what other call Latkes.
> Did you find in the Ukraine restaurants with typical Bukowinean food, where dishes are called same way as in our families?
>
>
> Alex
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Received on 2016-09-06 11:53:34