#ukrainian heritage

[theophan-o]

Old Ukrainian bandura from the 1st half of the 19th century, which belonged to the real kobzar, Yevhen O. Adamtsevych (Євген О. Адамцевич, 1903/1904-1972)

Currently stored in the collection of the Kharkiv Historical Museum (Харківський історичний музей), ДР-68

There is a Cossack on horseback depicted on this beautiful musical instrument:

[cyreneduvent]

Easter bread! Didn’t think to take photos of the other one before I left my grammas (and started cutting it lol), but I’m quite proud of my decoration on this one.

Babka (Ukrainian Easter bread) is a very weird dough to knead, because it’s very very soft and seems like it should be sticky, but because it has a dozen eggs and a cup of butter it isn’t.

PS I have no idea how “authentic” this is. This is how my gramma does it tho.

[pebblegalaxy]

Vyshyvanka Day: Celebrating Ukrainian Embroidery Heritage

Title: Vyshyvanka Day: Celebrating the Richness of Ukrainian Embroidery Introduction:Vyshyvanka Day is a vibrant and culturally significant celebration observed annually to honor the traditional Ukrainian embroidered shirt known as vyshyvanka. This article explores the origins, symbolism, traditions, and global impact of Vyshyvanka Day, highlighting its significance in preserving Ukrainian…

[dontforgetukraine]

The ruins in the photo were the House of Culture in the village of Tomaryne, Kherson region. Yesterday, it was destroyed by a guided aerial bomb. The building was an important center of cultural life for the local residents, making the attack on it an alleged violation of the Hague Convention. Overall, Ukraine’s cultural heritage suffers nearly every day. At least 1,096 sites have been damaged as a result of Russian aggression.

Sources: Gyunduz Mamedov, olexandrprokudin/Telegram

[that-is-who-you-are]

❗️Preliminarily, 25 architectural monuments were damaged by a russian attack overnight in Odesa.

Among them are the buildings of the 19th and 20th centuries:

- Chyzhevych's house

- House of Papudova

- Zabludovsky's house

- Gagarin's house

- Janush's house

- Zhdanova's house

- House Russell del Turco

- House of Mass

- Manuk Bey's mansion

- Kovalevsky's house

- Porro's house

- House of Mashevsky and others

«Information as of 14:00. The documentation of crimes continues, experts are working on the ground»– Oleh Kiper, the head of Odesa regional military administration said.

This is the Transfiguration Cathedral in the center of Odesa:

The destruction suffered by the House of Scientists (Palace of Count Tolstoy). The building is an architectural monument of Odesa. Currently, the halls are damaged, many exhibits have been lost:

Historical center:

[anastasiamaru]

Cultural Heritage of Kharkiv

Boyko House

The House for I. Boyko, architects S. Timoshenko and P. Shirshov was built in 1912

The building was initially two-story. The mansion belonged to entrepreneur Boyko and included three apartments. The hall with a marble staircase was illuminated through a glass roof. In 1914, the vestibule and staircase walls were painted by artist Mykola Samokish. The hall was also adorned with a panel by Sergiy Vasylkivsky. In 1930, the building was transferred to the nkvd department, and the mansion was converted into an apartment building by adding two floors, but the original roof and tower were dismantled. The walls with paintings were half-painted over and then whitewashed, and Vasylkivsky's panel was discarded.

Later, artists cleaned the paintings from the paint.

The entrance was decorated with a floral ornament.

On the northern side, there was also a picturesque panel by Sergei Vasylkivsky, but it was completely lost.

In 1970, the whitewash was removed.

Already in 2006, a professor from the Kharkiv State Academy of Design and Arts, together with students, conducted a comprehensive study of the painting. They examined the ornament under ultraviolet light and a microscope and involved a chemistry expert. They then developed a restoration methodology. Over the course of two months, they restored two fragments. These fragments had seven layers of paint of different compositions from different periods.

[yuliia-ozen]

Kosiv painted ceramics, UNESCO Intangible Cultural Heritage. So cosy to touch and pleasant to use, not mentioning the aesthetic side.

[thisisyourdriverspeaking]

It took almost no time at all after they invaded Ukraine for all Western countries to condemn Russia & ban them from most major associations.. yet those same Western countries are gladly support Israel committing a full of genocide against innocent Palestinians & are even going to the lengths of bombing the countries that ARE condemning Israel.

What a fucking twisted world we live in honestly

[theownerofsich]

Palace of the Lopukhin

Located on an island in the middle of the Ros River. City of Korosten.Ukraine.

It was built in 1789 by Prince Stanisław Poniatowski, its architecture, in the neo-Gothic style, looks stunning. Of particular note are the entrance gates, executed in the spirit of French defensive architecture. Many contemporaries note that the palace (along with the adjacent territory, park) was long considered one of the richest in Europe. Founded in 1782 and intended as his own summer residence. In fact, the building was erected on the remains of a fortress of Polish princes, which was built on the Ancient Rus' hillfort of the town of Korosten. Initially, talented architects named Lindsay and Muntz worked on the building project. With the participation of Prince Lopukhin, the exterior of the building was significantly transformed – separate features of romanticism, classicism, supplemented with elements of Gothic, appeared. Fortunately, the revolutionary events of those times did not affect the integrity and present beauty of the palace. To this day, it has survived practically in its original form. The history of the property is controversial.

Lopukhin, in 1799, purchased the estate from the Polish leader Stanisław Poniatowski, giving him 10,000 rubles in silver. A corresponding decree was separately prepared. It stated that along with the palace, trees, lands, crockery, library, and garden were transferred. One of the heirs of the estate was the most enlightened Prince Nikolai Petrovich Demidov. If the former owners of the object had enough income not only for living but also for maintaining the entire economy, then the newly minted owner began to experience significant financial difficulties. The situation was exacerbated by the abolition of serfdom, the improper lifestyle of Nikolai Petrovich. Even the work of two sugar factories of his own did not save the situation, despite the fact that other industrialists made good money on similar enterprises. It got to the point that by 1897, Lopukhin-Demidov was forced to take out a loan of 2.5 million rubles. The estate, which was estimated at that time at 4,167 thousand rubles, was mortgaged. Such significant "infusions" did not change the situation. Therefore, the prince decided to transfer his debts to the state. In 1901, he applied for guardianship of the estate in order to reduce the total debt. The historical importance of the palace, its integrity played a positive role in this matter.

By 1902, the unfavorable condition of the estate served as an impetus for its sale, transfer to the state balance. The lack of working capital, excessive indebtedness, the obligations of the Lopukhin-Demidov family contributed to the activation of this process. Numerous efforts did not allow getting rid of debts. Again, in 1907, the palace was laid down for another 66 and a half years. The composition of the guardianship management changed several times, while the total debt continued to grow. The situation began to get out of control, and Nikolai Petrovich turned to the emperor for help. It turned out that the cause of all the troubles was the manager, whom they did not prosecute after proving his guilt. Nikolai Petrovich planned that within the next three to four years, he would be able to settle private debts, a little later – with the rest. At the end of 1910, the Most Enlightened One died. His wife applied for the preservation of guardianship over the inheritance. The descendants of Lopukhin-Demidov (sons) rarely visited the estate, preferring other countries.

The estate went through a difficult time during World War II, in 1944. In Korosten, the 80-thousand-strong army of German invaders was based, who were successfully "knocked out" from their positions .For this operation, the city was awarded the Order of the 1st degree. By February 14, the city was completely liberated from the fascists. Today, there is a thematic museum in the estate dedicated to the Great Battle.

[keithal]

blocking isn’t enough i need to physically beat the next person who complains abt assad zaman being cast as armand

[theophan-o]

Antin I. Manastyrsky (Антін І. Манастирський, 1878–1969), Cossack and rusalki

Ukrainian Cossack on a vintage postcard, published in Lviv, c. 1915.

[zoiamossour]

Zoïa’s tattoo. ‘мир’ means ‘peace’ in Ukrainian and Russian. Zoïa’s father is Ukrainian. Her god-father is currently serving in the Ukrainian army.

[iamnmbr3]

so tired of tankies being all ‘uwu comrade Goncharov was one of us.’ um. Susan. ‘comrade’ Goncharov fled the Soviet Union due to Stalin’s repression and became estranged from his brother due to Valery’s refusal to condemn the hypocrisy and crimes of the Soviet government. sorry if you didn’t understand the movie and if anything more complicated than Marvel characters looking at the camera and going “well that happened” and then explaining their motivations is beyond u. if u missed the anti-authoritarian message of the film that’s on u. 

[obessivedork]

New Sole Survivor: Marta Tkachuk- from part of the Canadian resistance who wound up in Boston with an American veteran sympathetic to their cause. The veteran had to retire from military because his brother & sister in law died in a car crash and left him a baby nephew to take care of. Boston was deemed an inconspicuous place to get information to pass along from, so win win they play house pretending to be a happy couple with their new baby and Tkachuk gets info to send to the resistance >:)

[jazzeria]

I learned how to make pyrizhky from a friend using this recipe* from Traditional Ukrainian Cookery by Savella Stechishin (this book is a national treasure btw).

* the online recipe is undoubtedly copied from Traditional Ukrainian Cookery; but in book, the amount of yeast is "1 package" (which is about 2.25 teaspoons); yeast enhancers are omitted; and the original salt is 1.5 teaspoons.

And then I made a metric shit tonne of pyrizhky:

But I also lost track of what fillings went where, so we'll call it Ukrainian Roulette:

Fillings:

Mushroom

Sauerkraut (which may also contain farmer's sausage)

The recipe below is copied directly from the Ukrainian Classic Kitchen forum link above:

Pyrizhky are well-liked pastries with a filling. Pyrizhky are usually made of yeast-raised dough but for important occasions, puff pastry or short pastry may be used. 

1 teaspoon sugar 1/4 cup lukewarm water 1/4 teaspoon powdered ginger or pinch of citric acid (vitamin C) or both as a dough enhancer  (optional) 1 Tablespoon active dry yeast

1 cup scalded milk 1/4 cup butter or shortening or oil 2 eggs, beaten 1 teaspoons salt 1/4 cup sugar 4 1/2 to 5 cups sifted flour

To make pyrizhky, cut off small egg-sized pieces of dough, flatten each or roll 1/4 inch thick. Place a generous portion of the filling in the center, bring the edges together, and press to seal securely -- All edges must be free of filling.

NOTE: (I wet the edges with beaten egg white for a better seal and with well floured fingers seal the dough). I then roll the pyrizhky between my palms and seal again with well floured fingers at the seam again -- this prevents the pyrizhky from opening (double sealing).

Shape into an oblong with a plump center and tapering ends and place sealed side down on a well buttered parchment lined pan. This is the traditional shape of pyrizhky.

As an alternative method, the dough may be rolled 1/4 inch thick, cut into squares, filled, and sealed as directed.

Place, sealed side down, on a greased baking sheet, spacing them 1 to 1 1/2 inches apart. Cover and let them rise in a warm place until light, for about 1 hour.

Brush them with a beaten egg diluted with 2 tablespoons of water or milk. Bake in a moderate oven on the second level (375°F) for 30 to 35  OR (350º F. ) on the first level for about 25 to 35 minutes depending on their size. Makes about 22 to 24.

COOKED MEAT FILLING: (Nachinka z varenoho abo pechenoho miasa.

Use any kind of cooked ground meat (pork, veal, beef, chicken).  Combine the meat with a chopped or grated onion, cooked in butter or bacon fat. Butter gives a much better flavour.  Add a little gravy to moisten the mixture sufficiently.  Season to taste with salt and pepper.  If desired, a small quantity of any one of the following may be added:  Cooked rice, chopped cooked mushrooms, hard cooked eggs, chopped fine.  For additional flavouring, parsley or dill may be used.

MEAT FILLING:

1 medium onion, chopped fine 4 tablespoons butter (divided) 1 pound ground beef, or half pork and half beef, or even left over cooked meat 1/2 teaspoon salt Pepper to taste 1 tablespoon flour 1/2 cup stock or water 1 teaspoon chopped parsley 2 hard cooked eggs, chopped

Cook the onion in half of the butter until it is tender. Add the remaining butter and the meat. Brown the meat lightly. Season with salt and pepper. Cover and cook over a low heat until done. Remove the meat. Stir the flour into the drippings. Add the soup stock or water, then cook, until the sauce comes to a boil. Combine with the meat and cool. Mix in the parsley and chopped eggs. For the above recipe I used leftover meat which I chopped up and added the same ingredients as above for meat filling.

SAUERKRAUT FILLING:

If you wish you can add other ingredients to your kapusta.  Sometimes I add a handful of seedless raisins, grated carrots, a teaspoon of brown sugar or fried mushrooms.  I like to use half and half olive oil and butter for the fat.

1 1/2 to 2 quarts sauerkraut 1 large onion, chopped fine 4 to 5 tablespoons fat Salt and pepper.

Rinse the kraut well in warm water, squeeze dry, and chop finely. Cook the onion in the fat until tender. Add the kraut and cook it for about 15 minutes, or until the kraut is tender but not overcooked. Season to taste with salt and pepper. For a mild flavored filling, add some fresh cabbage that has been cooked, squeezed dry, and chopped. This filling should be dry.

COTTAGE CHEESE FILLING:

Press the cottage cheese through a sieve or mash it well. Add the remaining ingredients and mix thoroughly. Use with a yeast-raised dough.

MUSHROOM FILLING:

2 pounds mushrooms 1 onion, chopped fine 4 tablespoons butter 1/3 cup sour cream 1 cup soft bread crumbs 1 tablespoon chopped dill 2 hard cooked eggs, chopped 1/4 teaspoons salt Pepper to taste

Clean and wash the mushrooms.  Cook  the wild variety of mushrooms in boiling water for 5 minutes and then drain thoroughly. Cultivated mushrooms need not be boiled. Chop the mushrooms very finely. Cook the onion in the butter until tender. Add the mushrooms and cream; cook over a low heat for 15 minutes. Stir in the remaining ingredients. Season to taste and cool the mixture. If the filling is crumbly, a raw egg may be added. This filling is good with a short pastry.

LIVER FILLING:

1 pound veal liver, sliced 1/4 pound bacon, sliced 1 onion, ground 1/2 cup soft bread crumbs 1/3 cup milk Salt and pepper

Scald the liver, drain, and remove the membrane. Cook the bacon until crisp and remove it from the pan. Cook the liver and onion in the hot bacon fat until the liver is browned on both sides and the onion is tender. Grind the liver, onion, and bacon. Soak the bread crumbs in the milk and combine with the liver mixture. Season to taste with salt and pepper. an egg may be added to this mixture, if desired. Chill the filling when using it with a short pastry.

GREEN ONION FILLING:

4 cups green onions, cut fine 3 tablespoons butter 1/2 cup chopped dill 3 hard cooked eggs, chopped 1/4 teaspoon salt Pepper to taste

Cook the onions in the butter until wilted. Stir in the dill and cook for 1 minute. Remove the onions from the range, add the eggs, and season to taste with salt and pepper. Use this filling with yeast-raised dough.

CABBAGE FILLING:

1 large head cabbage 1 tablespoon salt 1 onion, chopped 1/3 cup butter 1 tablespoon lemon juice Salt and pepper 2 hard cooked eggs, chopped

Shred the cabbage very finely, sprinkle with salt, and let it stand for 15 minutes. Squeeze it dry. Cook the onion in the butter until tender. Add the cabbage and cook until it is tender but not overcooked. Mix in the lemon juice. Season to taste with salt and pepper. Stir in the hard cooked eggs. If desired, some chopped, cooked ham or chopped, cooked mushrooms may be added to this filling in place of eggs. Use the filling with yeast-raised dough or short pastry. Allow a generous portion of the filling when making pyrizhky because cabbage settles in baking.

SAVORY CHEESE PYRIH:

Prepare 1/2 recipe of yeast-raised dough for Pyrohy and Pyrizhky, or use bread dough when making bread. Use Cottage Cheese Filling and add to it about 1/2 teaspoon of caraway seed, if desired. A tablespoon of grated, mature onion may be used in place of the green onions. The cheese should be delicately flavoured with onion.

Roll the dough 1/2 inch thick to fit a 10 x 15 inch baking pan. Butter the pan and place the dough in it. Cover and let it rise until almost double in bulk. Spread with the cheese filling and sprinkle the top with melted butter. Cover and let it rise for about 20 minutes. Bake in a moderate oven (375 degrees F.) for 30 to 35 minutes. Cut into squares and serve warm.

COTTAGE CHEESE ZAVYVANTSI (rolls):

Prepare the dough as for Pyrohy and Pyrizhky or use bread dough when making bread. Prepare Cottage Cheese Filling. Some chopped green onions may be added to the filling, if desired. Roll the dough 1/4 inch thick, keeping it in a long and narrow rectangle. Spread with the filling and roll it up like a jelly roll. Seal the edges. Cut into 1 inch pieces. Dip each piece in melted butter and place, cut side up. in a buttered baking pan or buttered muffin pans. cover and let them rise in a warm place until light. Bake in a moderate oven (375°F.) for 30 to 35 minutes, or until done. Serve warm.

ONION ROLLS:

Prepare the dough as for Pyrizhky. Roll the dough 3/4 inch thick and cut out rounds with a large cookie cutter. Sprinkle the top of each round with a finely chopped onion. Press the onion pieces into the dough. Place the rolls on a greased baking sheet and brush with melted butter. Let them rise until very light. Bake in a moderate oven (375°F.) for about 25 minutes, or until done. Serve warm with soup or coffee.

NOTE:  If you have a bread machine you can make this dough recipe http://www.ukrainianclassickitchen.ca/index.php?topic=8457.msg9323#msg9323

SHORT PASTRY FOR PYRIZHKY:

2 cups sifted flour 1/2 teaspoon salt 1/2 cup plus 2 tablespoons butter or shortening 1 egg yolk 2 teaspoons lemon juice 3 to 4 tablespoons ice water

All the ingredients should be very cold. Fillings should be cold. Sift the flour with the salt. Cut in the butter or shortening with a pastry blender until the mixture resembles a coarse meal. Combine the yolk with the lemon juice and water. Sprinkle the liquid over the flour and mix lightly until the dough holds together. Chill thoroughly. Roll the dough 1/4 inch thick and cut into squares or rectangles of the desired size. Have the filling ready. Place a portion of the filling in the centre, bring the edges together, and seal in a neat ridge along the centre. Place, sealed side up, on a greased baking sheet. Brush with a beaten egg diluted with 2 tablespoons of water or milk. Bake in a hot oven (400°F) for 15 to 20 minutes.

[anastasiamaru]

The Museum of Architecture in Zaporizhzhia

The museum boasts a large collection of exhibits that represent architectural styles and building technologies from various periods. Here you can find models and mock-ups of buildings, drawings, photographs, and other materials illustrating the evolution of architecture in the region.

The museum's permanent exhibitions cover a wide range of topics, including traditional Ukrainian architecture, soviet architecture, modernism, and contemporary trends in construction. The exhibits also highlight the impact of industrial development on the city's architecture.

Museum History: The Architecture Museum in Zaporizhzhia was founded to preserve and promote the architectural heritage of the city and the region. Zaporizhzhia, being an important industrial center, has a rich history of architectural development, spanning from the Cossack era to the present day.

Restoration and Preservation: One of the museum's main tasks is the restoration and preservation of historical buildings and architectural landmarks. The museum collaborates with architects, historians, and restorers to conserve architectural objects of historical significance.

Exhibition Halls: The museum features several exhibition halls, each dedicated to different epochs and architectural styles. Visitors can explore exhibits that narrate the development of architecture from the Cossack era to the soviet period and modern construction technologies

The curators and experts of the project have captured the history of Zaporizhzhia in vivid and captivating images of urban architecture, which can both impress and inspire new ideas.