Shepherd's house in the carpathians kolyba. Recreation complex "kolyba"

When we hear the word “ kolyba”, Then in the mind immediately appears a house made of wooden beams, immersed in greenery and stylized in antique style.

V modern world largely, kolyba is a small restaurant designed in the ethnic style of the Carpathians and Transcarpathia. Dishes there are served strictly from the recipe of the national cuisine, the interior of the premises conveys all the originality and flavor of the mentality of the local population, even in the courtyard you can find almost museum exhibits of folk life, which are often real and have been around for decades.

Getting into such restaurants, it is as if you find yourself in the Carpathian Ukraine a hundred years ago. Even waiters and service personnel are dressed strictly in national costumes.

In reality, a hut in Ukrainian Carpathians and Transcarpathia it is considered a very small, often even a miserable house from a wild felling, lost in the mountains. Usually there are no windows in the kolyba, there is rarely a stove, and most often there is just a small place for a fire, instead of beds - one common flooring. Intended huts for the shepherds who lived there throughout the grazing season from spring to autumn, and with the onset of cold weather, the shepherds returned to the villages for the winter with herds of sheep or cows. Such huts can still be found, but huts lumberjacks will soon disappear completely and will remain only in the drawings and photographs of those lucky ones who managed to capture this miracle of Hutsul culture.

Currently huts often used by tourists who climb the mountains or travel through the vast expanses of the Carpathians and Transcarpathia.

A short dictionary of what is in the Carpathians, but has a different name.

Carpathian names.

Hutsul.

Hutsuls- one of the three peoples living purely in the Carpathians. The other two are strikers and lemkos. They are included in the ethnic group "Rusyns", which are sometimes ranked, then are not ranked among the ethnic Ukrainians. In Ukraine, Hutsuls live in the Transcarpathian and Ivano-Frankivsk regions. The Hutsul dialect is similar to the Ukrainian language, but sounds a little different due to its mixing with the neighboring Hungarian language.

Polonina.

Just like on Turkish yayls, livestock is grazed on meadows in summer. Traditionally, this word refers to the meadows located above the border of the forest. But this is the name of any large meadow in the Carpathians. The main thing is that it should be relatively level in order to graze the cattle there.

It should be noted that polonyna- the name is purely Carpathian, and is not found in other mountains.

Smereka.

Carpathian name for European spruce. In the Ukrainian Carpathians, it is distributed almost everywhere. The higher the mountains are, the thicker the forests are. Smereki can reach one and a half meters in diameter and forty to fifty meters in height.

Smereka is the main item of profit for the local population. They build houses from it, make musical instruments (see Trembita), make medicines, extract a bunch of useful substances from resin to vitamin C.

Skull.

Local name for alpine pine. Despite the proud name, this plant rarely grows above 3 meters and is a bush, similar to the top of a common pine, which is sold on New Year under the guise of a Christmas tree. Individual trees are over a thousand years old, so cut down zep is strictly prohibited.

The speed of movement through thickets of alpine pine is a little more than 0 km / h: elastic branches easily tear off tourist things, which they cling to, and the roots substitute footsteps at almost every step. Therefore, among tourists, the word "zherep" usually causes nervous tremors and panic in the ranks.

Kolyba.

The second name is "flock". Usually this word in the Carpathians is called a shepherd's house, most often located not far from the meadow. Most of all, the synonym “summer” is suitable for the kolyba: no one lives there in winter. Nevertheless, kolyba- a house well-built of smerek. Most often there are several rooms in it: for work (cheese and cheese making) and for sleeping. There are almost never stoves in huts, they are replaced by holes in the ceiling, under which you can make a fire. There are windows, but most often they are simply caulked, or simply covered with boards: glass in the mountains is more difficult to get than wood. In general, the kolyba is ideal workplace for the shepherds. And sometimes it is a great shelter from the bad weather for tourists.

An interesting paradox: huts with the inscription "Kolyba" does not exist. If you see such a sign, it’s just a cafe or hotel that has nothing to do with a real hut.

Trembita.

Trembita- Hutsul wind instrument. It is listed in the Guinness Book of Records as the longest in the world: individual copies reach 8 meters. It is a long smere pipe, narrow at one end. It is believed that the best smereka for making trembita is the one hit by lightning.
In the old days, trembitas completely replaced mobile phones: served as a way of communication between the Hutsuls located on different meadows. Sound trembita beat off the beginning and end of the shepherd's day, from which it was possible to understand where the shepherd is, how the process of grazing is going on. With the help of trembita, it was possible to report a sudden danger.

With the advent of modern communications, almost all of the functions mentioned above have been lost. Now trembita- more musical instrument for authentic ensembles. There are also fewer trembita masters, and now more and more often you can see metal trembita.

Bartka.

Hutsul ax. It differs from a regular ax in a longer hatchet and a smaller blade. Very often, both the ax and the hatchet are decorated with folk ornaments.

Hutsul bartka in the old days it was primarily a serious weapon: it was a light ax with a medium-length shaft. With a bartka it was convenient to both defend and attack, a sort of Hutsul tomahawk.

Over time, the bartka evolved into a more ethnic thing: the shaft lengthened, various ornaments appeared. As a result, the ax began to serve more for defense, as well as perform the functions of a cane when walking in the Carpathians.

Now bartka At first, it became an attribute of men's clothing in the Hutsul culture, and after that it completely became a souvenir.

Hutsul dairy products.

The process of making cheeses and feta cheese in kolyba is an extremely complex and exciting experience. Be sure to ask the shepherds about how things are done. We will describe the main products made by shepherds.

The first product to emerge from sour milk is budz.

Budz it looks like cheese, and it tastes like dried feta cheese. It is molded from curds of cheese formed in yogurt, and then dried in the sun. A distinctive feature is the crust: like bread, it is hard and brown.

Cheese (brindza, ukr.) - a secondary product obtained from budza. Carpathian feta cheese is very different from what is sold on the market: it is a budz, rubbed with butter and salt. Cheese is rolled into jars and stored in the refrigerator. It really tastes like feta cheese, and in appearance it looks like cottage cheese, you need to eat it with a spoon.

Vourda is another secondary product. It is boiled from the whey left over after the formation of budza. This is a very delicate type of cheese that literally melts in your mouth. Has a sweetish taste (although, at the request of the customer, the vurda can be salted). It looks very much like feta cheese - ordinary, not Carpathian.

Separately, it should be said about banoche- national Hutsul dish. For some reason, many people compare banosh with hominy, although they have only one thing in common: corn flour. This flour is poured into boiling cream as butter begins to form. If desired, banosh is decorated with mushrooms, cracklings and grated feta cheese on top - but in no case are they mixed with porridge. Hutsul banosh is a very satisfying dish, hardly anyone can master more than one ladle.

In Transcarpathia there are many "lures" for tourists - mountains, castles, beautiful towns with cobbled streets, finally, resorts with mineral water... Of course, a large number of tourists come here every year. Some stay in boarding houses or hotels, while others rent a room / house in the villages. But even if in the boarding house you are fed in the morning, afternoon and evening, and in the house you have a kitchen at your disposal, where you will cook for yourself, you will certainly go to a real Carpathian kolyba - a wooden restaurant in ethnic style.

What can you profit from here? Yes, all the same famous Ukrainian dishes - borscht and soups, dumplings and dumplings, chops and pancakes. But all this can be tasted in other regions of both Ukraine and the CIS. What to order interesting, from what is prepared and served only here?

Bograch

Probably one of the most famous dishes of the Transcarpathian (and Hungarian) cuisine. V last years it has even become customary to arrange a "bograch-party" here, inviting tourists specially to the cauldron of this delicious soup.

There is no classic and unshakable composition of bograch - it will be different for every housewife (and in every kolyba), like Ukrainian borscht. However, its basic ingredients are as follows: pork (often a leg, that is, a knuckle), broth, potatoes, tomatoes or tomato paste, paprika, peppers, onions, carrots, smoked meats. Less often they also put tender dumplings in it. Bograch is often served with a spoonful of sour cream and fresh herbs.

Bob goulash

This hearty dish will differ from bograch in the presence of beans, and often in the absence of some ingredients. For example, potatoes (instead of it, you may find the already mentioned dumplings, which are called a chipette). It is served with the same sour cream, and at first glance it may resemble borscht (like bograch).

Soups with porcini mushrooms

Porcini mushrooms are a real seasonal "vegetable" for most Transcarpathians. People en masse are looking for mushrooms in the mountains, selling them on the highways in all kinds (fresh, pickled and dried), and handing them over to harvesting companies. It is not surprising that porcini mushrooms take pride of place in the cuisine of this region.

If you order a soup with porcini mushrooms, it can be very inexpensive - only 10-15 hryvnia (35-50 rubles). Such soups often do not even contain potatoes - only two types of mushrooms (fresh and dried), thin homemade noodles, and traditional onions with carrots. But the dish turns out to be very rich and tasty.

But buying mushrooms on the highway will be much more expensive. A small bag of dried mushrooms is estimated here at 40 hryvnia (about 130-140 rubles), and a three-liter jar - at all 110 hryvnia (more than 350 rubles). Well, for a bunch of fresh (8 large fungi) they will ask for 60 hryvnia (or 200 rubles).

Meat dishes with feta cheese - ribs, chops

In the menu of kolyba you can see dishes such as "Meat in Transcarpathian", "in Hutsul", "in Poloninsky" or "in Romanian". Such meat costs 30-40 hryvnia (up to 100-140 rubles), but in reality it may turn out that in addition to actually two pieces of chop or a few ribs, they did not forget to put both potatoes and a salad on your plate.

Do you want local flavor? Order meat with feta cheese (local sheep's cheese). Cheese can be served in different ways: grate on a still hot chop so that it melts, or put it in a slide on a plate. It tastes salty and somewhat resembles Parmesan, which is familiar to many.

Strong alcohol

If you find the brand “ Chizay"(" Chizay "), do not deny yourself to try this wine... It is local, made in the Transcarpathian region. And, although it is inexpensive, it has earned many awards (in particular, it "took gold" in St. Petersburg and Yalta).

However, if there is a choice between such a wine and a local tincture of blueberries or lingonberries(blueberries are called Yafinian here), choose the second! The tinctures are very sweet, so the girls will definitely like them, but ordering too many of them is not worth it - they knock them down. But for male tourists who prefer something more substantial, they will endure plum- vodka with a taste of plums. But remember: it is 50-degree fortress!

If you are going to bypass Transcarpathia, moving along the highway along the border with Romania, do not fly over the village! Many winemakers live here, bringing their wine for sale. Home wine it turns out to be very strong (this is noted not only by ladies, but also by many men), and also smells intensely of grapes. In general, it will be inexpensive (20-40 hryvnia, that is, 70-140 rubles), but an interesting present for relatives, or a purchase for yourself.

Pancakes with blueberries

Another “strategic product” of the region is blueberries. So, having ordered a dessert with these berries in a local restaurant, you can be sure that you will not receive Danone from the store, but real Carpathian berries, fresh and environmentally friendly.

3D tour of the Krasiya Kolyba estate

Krasiya Kolyba great stay for a reasonable price

Krasiya - famous ski resort in the Carpathians is currently in great demand. For comfortable rest a number of ski lifts have been built and are successfully operating here. For living in the resort and nearby villages there are hotels, hotels and actively offer accommodation services in private estates. In some of them, the services are provided at the highest level.

Private estate " Kolyba"- one of the first complex for recreation and accommodation in the Krasiya resort, which is located directly on Mount Krasiya, now in.

The homestead includes a restaurant, restaurant - kolyba and four rooms for stay... Two rooms for three and one for four lovers active rest in the Carpathians. The fourth room is of improved comfort. Rooms on the second floor of the estate. There are all the amenities: a bathroom, shower, washbasin, a small kitchen area. We offer meals in the restaurant on the ground floor, and spend a pleasant evening and dinner in an ethno kolyba. Cooking is very tasty.

The estate on the mountain Krasiya Kolyba welcomes guests in summer and winter. In winter, there is less entertainment and the main thing is, of course, skiing and snowboards. In the evening, we advise you to visit the bathhouse right on the mountain or the famous vat (in the village of Vyshka). In summer, the rest is more varied. These are hikes along the picturesque peaks of the Carpathians, excursions to local attractions, hiking and horseback riding, you can pick mushrooms and berries, but the main thing in winter and summer is to breathe clean mountain air, enjoy the wonderful landscapes of the Carpathians. We will be glad to offer and swim in a cast-iron vat with water filled with healing herbs from Krasiya. It is near in the village of Vyshka. Come!