my kolenormovska went to the kitchen of chef and restaurateur yevhen klopotenko together. they were preparing borscht. well, now olena asked you about the recognition of borscht at the unesco level, about culinary diplomacy and the restaurant business during the war, so let 's listen, let's go to say that i love ukrainian cuisine, i eat borscht i ate some other dishes there. wow, you are class. and all this completely changes the position of ukraine in the world yevhena. i congratulate you and thank you very much for letting the public into your restaurant. but nothing, i specially created a place for us to do something here sometimes, that's why i

i'm just glad we won't show honestly that we've turned all of them upside down here, of course, although we can say honestly let's start with the fact that, well, first of all, we congratulate you on the fact that borscht is now on the unesco list of ukrainian borscht congratulations. this is your merit to a very large extent you feel satisfaction from this, i feel that i have done something significant for ukraine, i think that school food is the first importance was borscht - this is also the first importance. i have done two things in my life that have a global and strong impact on ukraine and from i have tears of goosebumps. after i became popular, i must have said that i would use my fame to do some cool things, and now six years have passed or 7 and 6 years have passed and finally there are the results of my work and finally, society sees that it is possible to use your popular fame in

order to er change things er and on the best day of ukraine er you and i will prepare some kind of modification of borscht, a modification of borscht , first of all, what was it so ukrainian because ukrainian there is no other one, you can just say borscht , she argued with you, she will die soon, i think they looked at what she wrote in her phone, how did i immediately when this unesco decision was, i was like oh oh -oh more seems to me that the main sentence in this house is our borscht , our borscht in the defense is not it is needed, then she said , we destroy it while some are protecting it, we destroy it in a plate, i destroy a bucket in a plate, you are even there, but i don’t want to talk about it, i’m not interested, modification of borscht is such a bad word, it’s so simple, i immediately say that we lines, red lines, modification of borscht, there is no such thing as borscht, there is only one ukrainian borscht, and it’s

just that there are many theories, which was the first borscht , which one was much older, and which borscht was very popular there 200-300-400 years ago, and in fact there is no single opinion, which one was uh and but well, different researchers speak differently, and in general , researching food is such a difficult topic, that's why i definitely found one of the results of borscht, it inspired me a lot. for the reason that it has an idea, because usually there are such dishes there without an idea. yes there or some of these elements lead to borscht, there are ideas in this, there is some background, and it seems to me that this borscht should have been, could have been one of these, well, not the first . and who ate a lot? why do i say that we will not cook it, and of course everyone has an opinion that borscht was obtained in the oven and it was there. well, it is probably difficult to argue with this. but there is an opinion that borscht could be prepared and not boiled, but simply take

everything that was there in the garden, pour everything with beet kvass in beet kvass, which is very popular in that time and beetroot kvass - it's something like that well, we didn't have it of lemons, but because there were no lemons , we watered it with beet kvass and that way we got a sour taste. then there was a beet taste, we called it borscht, and this is the idea because uh, well, i like it, the theory is very cool, simple and clear, and that's why now we're going to prepare something it is very similar, but since beet kvass needs to be made there for a week or two according to the technology, it is quite difficult, so we will use sorrel , a little bit of sorrel, and we remember sorrel with a class of ordinary bread and we will add a little beet juice and in this way, we will have something similar in taste to beet kvass, that's right. so, this is such a pumped-up approach that what is needed from you, you just need to take a radish and cut a radish, this does not mean that it is authentic, it used to be. now we're just creating it, we're taking one of the recipes and improving it a little bit now i'm radishes, we're taking radishes, we 're cutting them for a sharp dish and adding everything to that

bowl, we're going to start mixing everything, how would you like it to feel in your mouth, i'll take care of it greek salad - it's big pieces and in your mouth so there are many, and france is all small and we have to choose how we want, we want, what is the desire, but i am surprised that you allowed me to do something. i thought, you know, that you are guided by the principle that in the kitchen i actually hoped for that no, well, eh master, but now it’s if we’re talking about the home system, if we’re talking about management in business, then let others do it, and i’ll talk here too. i’ll ask in parallel without questions. i ’ll take a cucumber and a potato, and i’ll also cut everything into cubes for that so that we have such a mixture for taborschu okay, this is not too normal. i don't know what , i don't know how the other pieces will look. let's cut

this whole radish again. if it's too big, we'll treat the operators. kitchens somehow felt the war of some products, now they are forced to look for substitutes, i respond to the call of time, if we do not have any products now, i do not take them and do not, well, for example , there is no fennel now, but i have everything else, i don’t know, to be honest, for example, we don’t know whether there will be more this year, kherson watermelons, there will be no watermelons this year, but i have 20 kg in my basement. i canned watermelons last year. and now i make caramelized watermelons and sell myself in a restaurant, but there will be no watermelons, which means that this year i will not sell dishes with watermelons in your

last post on facebook you are somehow mysterious i think you hinted at the fact that now you don't have enough erm erm stories with borscht with your restaurants you also want to work in the land tell us a little more about it well actually i have been for a long time i have been thinking about it for 3-4 years farming business but there was no solution how to do it because i actually calculated there and thought that everything is not simple and it is not simple the game is like that you take positions and you get two apples you are so happy this is a whole story like that it should be business she should have for a huge back grant - you can't just take it. that's how you open a farm . you have to clearly understand what you want to do. and the moment came. i opened an institution in lviv. and in lviv, i sometimes have an armpit there. that is, i live there. i don't understand now i live, but i live in lviv, in kyiv with i live and there i am in the bazaar, i was approached by a woman well, by the day, i would like to see a woman, she was selling something, some flowers i say what is this, what does lubystok say, i say that

, lubystok well, you heard the word lovage, but did they ever eat lovage? my grandmother did not eat lovage. she told me that you need to bathe in lovage water or, uh, so that the boys love as he said and that they bathed so successfully successfully about the farm 4 years ago when i ate lovage i was not so angry with "the same lick appeared as when it appeared when i spoke about borscht lubystok i've been looking for a salad mix all my life so you come to the kitchen of a restaurant and you say i want to make a ukrainian restaurant in my house, how do you want to make a salad, you can't make a salad because we don't have a salad tradition in ukraine and in all the books and you in grandma, now grandma, grandma, i say what is difficult, says what kind of salad, there is no such salad. well, we have never eaten salads, and therefore we have a tradition of not having such a set of greens that can be tasty and you can buy. so, in the store, greens are not allowed to be eaten . no, you come, you only buy arugula spinach

there's iceberg and it's like, well, this can of salad is not ukrainian products, they are grown in ukraine, but in one word, it's not ours, and when yasno ate lubystok, my eyes opened because it's such a ukrainian taste that can compete with all the others, and i just i ate it, i loved it, i just ate it all, and i want to learn how to grow lovage, maybe sorrel, maybe parsley, and make such a mix of ukrainian salad . that is, even his farming i will be original. well, you understood, i wanted to switch to a fully operated restaurant with 100% ukrainian products. it was such a task that there were no lemons and no black pepper, and i managed to do everything, but when i found out that the zucchini or zucchini that we buy are they go abroad. i say ok, parsley is from israel, you can’t

buy ukrainian parsley in the winter, then i can say garlic, because it’s chinese, and you can’t buy zucchini, parsley and basil, it costs 1,000 uah, and it’s such a shock for me, now basil costs 200 uah. 1,000 hryvnias in the winter and i have already started to act and i have already decided for myself that we will definitely work in the same direction and definitely i want well how come i don’t understand why you can’t buy ukrainian zucchini ok zucchini parsley no parsley is not ukrainian what can’t you do greenhouses that technology has not arrived, that we will kill parsley in winter in ukraine, it is not possible at which stage you and i are now. when was i didn't know the aeneid program before that, which was published on public television. i learned a lot from me there. a person came up to me at the market and gave me a zucchini in

which , according to the law, there was contrast transfer. i looked. this means that the classes were aware of ukrainian, i was not aware of ukrainian , this is exactly the idea of ​​why and i was hired as a presenter, i had what you all knew and they showed me by example how can a person who educates as a cook and as a future farmer like you stand now to this situation with the possibility of global hunger due to the war in ukraine, how do i put it, okay? no , seriously, what do you think, will russia use this tool for those who are in the field of communication about world markets, about different world , what are the influences called i think it will definitely go. well, why not go, uh, because it’s perfect. the more

they do this kind of thing, the more their wheat will cost more, and the more their cars will cost more, the more you won’t be able to manipulate the world. and they will be able to do it themselves. to play and trade some things for themselves, people for russia in principle have no meaning, it’s nothing. well, people will die. okay, that is, they are not confused by what can happen in ukraine . there are no problems with them, look at the sorrel. i have already cut where to touch it, you need to touch it a little and that’s it. and i take potatoes and mix them with radishes. about your work, you, uh , i don’t know. by the name of others and bistro well, while there are still interviews and a little bit , the restaurant is good. yes, the restaurant is good. yes, you

opened this restaurant. it is unusual because it has a charity menu because i am unusual. there was not a charity menu, it was created and the institution was created right away when the war started. well, right away , on march 15. we opened in five days, we did not make repairs. it was an institution where people. you can do it yourself well, or uh, the hands will be a little red, uh, that's why i actually saw you approve and saw that there are many people and many people and they are walking there, there are only three people to open, i realized that there are many people who came from all over of ukraine i was at the train station there as i was preparing for uh, well, these are displaced persons, there were a lot of them, i worked with them myself and talked, i understood, felt the atmosphere, felt everything, understood that now is the best the most i can do is to support people, i

went, agreed to me they gave me a room for two months of free rent i took it i took a team of people also it was all internal transfers of people i took them i gave them a job and kept the team and started feeding everyone who needs it we are there the kitchen is small so we can feed and cook 300 people from march 15 to today, every day we feed 300 people who need it, but this is restaurant-level food. this is food. well, i don't want them to feel internally displaced, somehow, as if they are asking or something absolutely no, they come, we give them everything today they were caught. they are eating. it is very important to support this and even now when it seems that there is something there. well, they didn’t bomb anything in lviv. ours are actually calmer . i know that there are many people who simply do not have buildings or houses anymore, and you cannot return to the east of ukraine, well, actually, if such questions and i know that you cannot stop, you must continue to support. that is why i am doing it once and twice.

i rested in ivano-frankivsk and opened one more an establishment with a ukrainian street court, and i have chefs working there who came from novaya kakhovka. they also had two restaurants, they all opened and the same thing there. and i will open more restaurants and build more establishments, that is , i have the opportunity to come to this restaurant and eat for money as usual. and for people who can't afford it, they can order menu number two until one o'clock in the afternoon. culinary charity, of course, not even that gastro-volunteer, i would say look, you also go to europe, and e. there you organize charity dinners with ukrainian cuisine. yes, and collect money for products, and for ukraine.

they are inviting me because now i am so good to you right now i don't know how it happens in the world well , i went to study international economics, i went to a hotel, it's business, the university studies and they told me to go to the grindstone economy i didn't understand what international economics is like i didn't understand economics like that, but you went for a master's degree, i guess. well, somehow. well, i don't remember a bachelor 's degree, a specialist, if anything. i don't even know who i didn't even take it from, but it will definitely be taken away for the employment book. life is constantly throwing me like in international relations and i know how to cook speak and i'm just a plushie in english and in principle you know english in ukraine and you also cook so you, well, how are you in that competition is almost close to zero because there are not many people who know english and who cook and even less and which ones cook, they can speak even less, and it turns out that who can you invite, there are five people there who can speak and cook, and well, everyone knows that well,

many people in the world now want to touch ukrainian culture. and the best way to do this is through food, and that's why i just went to two charity events and wrote about it on social networks, and i just have 50 requests . the movement of dinners is in such demand now i have to give up ukrainian cuisine a lot. because i don't want to be with people. i don't want to. when i come abroad, i shoot a video there. i shoot a video just for myself. i shoot a video that is abroad. i feel that i, well , not in the context of ukraine. i understand that i want to be with people right now here, well, you are sitting here, you can hear everything, you are real, there are different processes happening there, the problem is that you have gone abroad like that yes, i support ukraine, but everyone lives there, you will be like that, coffee, coffee , let’s run around, and maybe we will go for a walk, and you you read like this news yes, there's trouble there, you help somehow, but it's not like that when you're here, you, i feel that i'm in

my place, i feel that i'm with people, i feel that now, during the war, an institution is open here - that's one thing, and now we're just coming to promote eh i promote ukrainian cuisine as soon as i can and return, and in this way, i want that after the war, when it ends, ukraine should remain in the world context, this means that ukraine should be talked about not only as a progrom, what a war and everyone is already saying that we are strong we restrain all of them already know this europe, the germans have understood there, they are all praying for us to let him go to europe, but besides that, i want them to say that i don't like ukrainian cuisine, i ate borscht there, i ate some other herbs. let's go. let's do it. for you, ukrainian cuisine doesn't call for such a type. well, how can i say what they eat in the country of western sudan? you know. no, or, for example, somalia. what do you know about somalia? but the main thing is what you know about the samian pirates. well, that's it. that's all you know about this country from the english parade and there the sila culture lives the same way in europe when you stand two people in spain and i don't know you, what

do you know about ukraine? but nothing or what do you know? well, you know that they are fighting, they are such strong milkmen, but i know them i support them. they are cool, the president is cool, and now they also have cool food, and this will completely change the position of ukraine in the world, because of the victory of the borscht, and these are all the dishes, the title of the dinner, which they make just for this. and what do we enjoy at these dinners with you? i'm not interested in your guests, you don't ask, i don't believe me i never ask what it tastes like because people lie i never ask if you liked it i never ask even in a restaurant you just see if people like it they do n't like it 80% of their plates are empty i saw them eating in they eat dumplings with meat and cherries, they are in shock, er, meat with herring, they eat, they don't understand how this can be, er, well, they are in shock, and for them, it is such a strange world, but they seem to know something for themselves new i always say ukraine was closed to you in order to now open and

you were something, you were full of administration, you were full of different pastas, they are pizzas, i have this, that's all i'm telling you. well, i'm telling you. and now you want something new. yes, i say, keep ukraine, they're like that. well, i show them different things, i give them bees once i came here to your restaurant. and we are now in the center of kyiv and in the restaurant. fast forward a hundred years ago and uh, we sat down with friends and you in the evening went out to those guests who stayed and fed us bees. to be honest, it is clear that you are your they confused us with their presence and we had to eat bee foreign guests of your green dinners you also impress with this you serve the body of bees i took a pikeperch i bake a pikeperch and on top i make a bpp a bee is standing they eat i bring him a dog i show you look at this why do we use bees for the reason that these are such and such products he e- it is from ukraine, we make tinctures from it, it has many useful substances and it is cool, i take it in the context of driving, add a little basil, add a little oil, which is aromatic from opishnya to bring there abroad. they

eat it, they feel that there is nothing like it in well, this is like the opposite of the world, it means that there is a lot of eating there, well, not only meat, but not in other options, well, here it is a whole straight, well, it’s a global trend, everyone just feels sorry for bees, but let’s tell our viewers that it’s not just bees, so that they did not eat bees, which die in their own death, and other bees process them and they become fermented bees, which are made into tinctures in ukraine, and if someone has an apiary, everyone knows this about these bees for a long time, this is our culture. cheese all they show different spices there. people have never seen such a thing. for us, it is clear. people have never seen it and they are opening us. something so forgotten. how trendy and modern. where are we now with you and our cold borscht. so we already have potatoes, radishes, sorrel spinach. potatoes, buckwheat , sorrel, this is the basis for us, yes, this is the basis

for what we will eat, there are beets, there are potatoes, er, radishes, more precisely, there is a little meat, oh, the meat is used, it is a baked turkey, i will smell a little turkey a little, well, it's for desire it is possible without it traditionally. i think we used to cook it in our house. and this is just our base, and then we need to make a mix of bread kvass and beetroot juice. we will pour the mixture into our plates and our actual dish is ready. it is only in the summer or you don’t eat it outside our film set it will be

cold borscht now it is just borscht it is just borscht when you say borscht that means i am expecting boiled borscht it is not boiled borscht why is it good okay so now we will put it on plates here with what to advise to eat it or is it self-sufficient donuts probably here with garlic are not very suitable in this restaurant of yours borscht with plum platman yes with the word jam it is actually very tasty and by chance i am sending you greetings from my boyfriend who is a fan of this borscht yes oh and boy hello we are probably then we'll cut it out, but just so you know that there are fans of your eh, the boys bought lovage and found it. i think so, and tell him that there is

borscht, it will be shorter. the lovage will be here at all. i live well. and you have a restaurant, by the way, well, it's obvious it was closed after february 24 for quite a long time, but it was, well, three days before the review, on the third day we started to prepare teroboron here, we fed one and a half thousand people every day. coronavirus, now we have a big war, how do you manage your business? i have seen japanese people who know how to do things like that. years of covid. we already have three countries that did not survive covid after covid. they closed down. well, they

closed down. and those who survived covid started a war. well, i can't explain to you how the situation is, it's just art, it's like that, it 's like that, the lego company, the lego company, it was created during the great depression in america. when everything was very bad there, but they did not open because people do not save on children and they during the great depression, they created a super business. i thought , so now we have to open establishments now , because now we have to open an establishment. there are no problems before you, in order to open an establishment, you have to be allowed to stand in traffic jams to get there, a realtor , a lot of money, a lot of everything, even though here you open calmly without super design you open a normal institution, everyone is coming to meet you because now the market is empty, the prices are cheaper, you open an institution, you take a risk, well, but you always take a risk, you open an institution and without any problems, i can find premises in kyiv tomorrow, i will be seen until 20 premises that are rented now in kyiv without problems but the main thing is that you have to help people because

now it is not just opening a restaurant to help people to give them something new to give them something interesting to support and help and that is why i called this project we will have a franchise well as always there will be such a network, because the ukrainians and others and the food that we give are different, different approach and everything, that is, such restaurants as opened in lviv, in frankivsk are planning to open an interview in chernivtsi, we are planning maybe in poltava maybe in ternopil well, it will be look like the stars of the machine, do you plan to save this charitable component when the war ends, it will be important now, show me what you are doing next, i forgot the salt and mustard, but it’s okay, we will know that we need a goal and be bitter, and i’m sorry, it’s parmesan, because i missed this moment, well the rule, don't accept it anymore, watch the plot and you'll find out everything there. i'm joking , it's not fun, i added a little carpathian cheese because it's salty, because i forgot

the salt, but we can do without cheese, i apologize for my parmesan in this kitchen didn't think that this image is already beautiful, probably like everything what's in the beetroot and you by the way, uh, think about the fact that in the current conditions, you can be mobilized as what are your thoughts on this matter? well, i think everyone thinks well, i i don't have to just not think, but that's the way life is, that's the way it is, you never know how it's going to be. well, i don't know. well, what do i think? if i'm mobilized, i'll come, no , they'll look, they'll say okay. go cook, if necessary, of course i'll go. well, what are the options, there are no options, but for me it seems that simply i can do much more on other fronts and i show everyone with my actions that i do it, think about such things, why think about them, when they become, then they will go to the studio, i don't think about it, i

usually think about what should be it will be effective to do something and then it will be. by the way , you are already carrying out the reform of school meals. have you tasted what the ukrainian military eats? i know for sure that you had an e-e vlog together with the blogger. directly, that is, the top, there is still a lot to be done, you can work on some things, but there i think the issues are related to financing there, the taste is worse, but there is more variety, we have less variety , but the taste or, but i think it is related to money and that i tasted the old model, now it is higher , and i think that when we win, then we will culturally rebuild the country, continue to physically build the country, and further on, i plan to reform the food system, the school is only the beginning, there are hospitals, there are armies, and there are uh there are prisons where global reform should be carried out.

when it comes then already then i will consider that in general the reform of the food system in ukraine is complete when we win that we prepare borscht is logical and you want to answer such and such yes borscht no i will prepare the case i will prepare the dish i will come under i came up with this dish with raisins when everyone asked me on facebook and said that evgeny is there now, er, the ukrainian armed forces is burning russian under raisins. you can prepare such a dish as the dish sounds . well, i prepared it. i suspect that there is meat and there there is meat, brandy, you set it on fire, it burns, you add tomato paste, it means a little blood, then you take raisins from the top, coriander, spices, and everything should turn out well. a wonderful dish that you can have here, i will cook it, of course. well, to be honest, i think there will be borscht, it seems that we will taste it, despite the fact that there is no salt and mustard, there is cheese , this is the final note of our meeting. and how about everything

, then do i know you cooked it for the first time? no , you can cut it. so i am not sure about the quality. unreal i'll say it's just an unreal sign but everyone would like it better, thank you. it's really tasty , original, we haven't cooked beetroot yet, and i think that ukrainian hosts and hostesses who prepare summer variations of various soups should adopt yevgeny. thank you very much for having us in your kitchen. good luck to you. we hope that our borscht is now reliable protection and development and i think that success will not only be for us, not only for me, but for all of us, ukraine will be all right until victory, we are waiting for that day and everything will be