St. Petersburg's "Soviet Cuisine"

[Bapopik at AOL.COM]

Part II, from WHERE/ST. PETERSBURG, May-June 2001, pg. 32, col. 1:

   UZBEK CUISINE
(..)  ..."bichak" (a patty made (Col. 2--ed.) from unleavened dough with herbs), "chim-cha" (spicy cabbage), "kazy" (home-boiled horse-meat sausage), "Kurt" salted Uzbek cheese, "shurpa" (the celebrated Uzbek soup), "Uzbekchakabob" (lamb shashlik), "Toi Oshi" pilaff (wedding pilaff), "kazi-korin" (pepper stuffed with vegetables and mushrooms), "gan-fan" (boiled Uzbek rice prepared by a special method) and, of course, the famous Eastern sweetmeats.
(...)
   UKRAINIAN CUISINE
(...)  You will find traditional Ukrainian dishes, without a European gloss (as is the fashion these days)--"Katsap" salad; "Ukraine" salad; noodles mixed with cottage cheese and sour cream; vareniki (dumplings) with cheese, potato and mushroom, or cherry; "golubtsi" (vine leaves stuffed with rice and meat); buckwheat kasha with crackling; fritters; Chicken Kiev; pork roll; "Poltavsky" and "Chernigovsky" borshch; kapustnyak; deruni.  It is not possible to list them all--we advise you to go and try for yourself.

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MISC. (from same WHERE issue)

Pg. 13, col. 2:
   Traditional Russian cuisine can also be found on the menu: borshch with fritters, Boyars' shchi (cabbage soup) made from sauerkraut and white mushrooms, potato "draniki" (grated raw potato in batter) with salo (lard) and smetana (sour cream).

Pg. 15, col. 2 headline:
_PLUNG INTO..._
_A DOLPHINARIUM_
   THE LENINGRAD DOLPHINARIUM...

Pg. 52, col. 2:
   "Byblos," St. Petersburg's first Lebanese restaurant, opens in the middle of May.  (...)  ...Lebanese cuisine's most celebrated dishes, like "kibbi," "tabuli" and "mezze"...

Pg. 68, col. 3:
   ..."kokoshniks" (coloured cupolas)...