How to drink vodka.

As a table drink vodka is intended not simply for drink, and for giving culinary accompanying accent to dishes of the Ukrainian national table. First of all, it’s well to fat meat, meat-farinaceous foods and to sharp fish dishes, boiled beef, fried pork, fat pancakes, pel'menis, saltwort and borsch. Vodka also is well combined with similar sharp snacks of other people.

However, the basic application of vodka in a slavic table practice is connected with its use as the obligatory add to a meal. Not accidentally these two concepts vodka and snack have become in the end-ends indissoluble both lexical and gastronomical.

As our national snack with which it is accepted to use vodka are concerned:

• meat snack: lard, ham, galantine, veal, boiled corned beef;
• fish snack: a herring, caviar, balyk sturgeon, salmon, keta, humpback salmon, sprat salty, etc.;
• vegetable snack: pickles, soured cabbage, apples, salty tomatoes, stuffed eggs, salty and soured mushrooms, salads, boiled potato.

Vodka is perfect with all these snacks.