What are huts in Transcarpathia. Huts in the Carpathians

Recreation complex "Kolyba" is located in the village of Migovo, Chernivtsi region, next to the famous ski resort "Migovo".

Ski resort "Migovo" is located at an altitude of 500 m above sea level at the foot of the picturesque peaks of the Bukovina Carpathians Kichera and Stozhok, not far from the tract Solonets, which is known for its healing mineral water springs.

Accommodation: recreation complex "Kolyba" consists of 6 two-storey wooden cottages. Cottages can accommodate from 6 to 16 people.

Cottages:
I floor. Living room with fireplace (folding sofa, TV), kitchen.
II floor. Two bedrooms: double bed, chest of drawers, TV, terrace, bathroom (shower, WC). It is possible to organize additional places in the cottage (folding chair or folding bed), in agreement with the administrator.

Rooms are cleaned, bed linen and towels are changed on request.

Water supply: Cold and hot water constantly.

Heating: autonomous water.

Food: in a kolyba for 50 seats, according to the menu. Home kitchen. Dishes of Ukrainian and European cuisine, local Bukovinian dishes. Corporate parties, banquets, birthdays, weddings, etc. are celebrated in the kolyba.

Infrastructure:
- kolyba;
- sauna;
- outdoor heated summer pool (12*6*1.4);
- playground;
- sports town;
- gazebos with barbecues.

Services:
Included in the price: parking (the territory is guarded around the clock). Recreation areas: gazebos with barbecue facilities. Outdoor summer swimming pool with heating and lighting.
Additionally paid: sauna with natural pool. Transport services. Entertainment.

Entertainment, sports:
Winter. Skiing, sledding, ice skating. Nearby there is a drag lift at 1300 m. The length of the ski slopes is 1.5 km, night lighting, a snowcat is working. There is a rental of skis (including children's equipment), snowboards, sledges, skates, instructor services. Snowmobile rental.
Spring Summer Autumn. Excursions, hiking in the mountains (in summer), picking berries, mushrooms, nuts.

Trips to the mountains on armored vehicles (along the route). There is a rental of ATVs, bicycles. Horseback riding, horseback riding.

Mobile connection: Kyivstar, MTS…

Checkout time: 12.00

Directions:
- by train, bus: to the city of Chernivtsi, then with AS-1 minibus to the village. Migovo.
- by car:
- along the road Chernivtsi - Storozhynets - Migovo, turn at the sign of the tourist complex "Migovo" (~ 50 km);
- along the road Chernivtsi - Vizhnytsia - Verkhovyna (R-62), in the village of Beregomet turn at the sign of the tourist complex "Migovo" (~ 70 km).

Cost of accommodation per cottage per day, UAH:

Included in the price: cottage rental, meals - breakfast.
Note: the exact cost is specified by the administrator.
IMPORTANT!!! Discounts for groups and for long stays.

Prices are valid for the season 2015
If prices are out of date, please contact us!

Recreation complex "Kolyba" (Migovo) - full information about services, infrastructure, prices, rooms. You can check the availability and prices in the offer of the Kolyba Recreation Complex using the "Order" button. During the day, our managers will contact you by e-mail, phone or ICQ and answer your request.
Migovo, rest in the Carpathians - will give you a good mood and a charge of vivacity for the whole year.

A brief dictionary of what is in the Carpathians, but called differently.

Carpathian names.

Hutsul.

Hutsuls- one of the three peoples living exclusively in the Carpathians. The other two are Boikos and Lemkos. They are part of the ethnic group "Rusyns", which is sometimes considered, sometimes not considered as ethnic Ukrainians. In Ukraine, the Hutsuls live on the territory of the Transcarpathian and Ivano-Frankivsk regions. The Hutsul dialect is similar to the Ukrainian language, but sounds a little different due to mixing with the neighboring Hungarian language.

Polonina.

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

It is worth noting that meadow- 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, the denser the smerekovye forests. Smereki can reach one and a half meters in diameter and forty to fifty meters in height.

For the local population, smereka is the main source of income. They build houses from it, make musical instruments (see Trembita), make medicines, extract a bunch of useful substances from resin to vitamin C.

Zherep.

Local name for alpine pine. Despite the proud name, this plant rarely grows above 3 meters and is a bush that looks like the top of Scots pine, which is sold on New Year's Eve under the guise of a Christmas tree. The age of individual trees goes off scale for a thousand years, so cutting down zherep strictly prohibited.

The speed of movement through the thickets of alpine pine is a little more than 0 km / h: elastic branches easily tear tourist things, which they cling to, and roots substitute footboards 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 the shepherd's house, most often located near the meadow. Most of all, the synonym “letovka” fits the kolyba: no one lives there in winter. Nonetheless, kolyba- a well-built house from smereka. Most often, there are several rooms in it: for work (raw and cheese making) and for sleeping. There are almost never stoves in the huts, they are replaced by holes in the ceiling, under which you can build a fire. Windows are present, 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 an ideal workplace for shepherds. And sometimes - a great shelter from bad weather for tourists.

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

Trembita.

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

With the advent of modern means of communication, almost all the functions mentioned above have been lost. Now trembita– more of a musical instrument for authentic ensembles. There are also fewer craftsmen who make trembitas, and now you can see metal trembita more and more often.

Bartka.

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

Hutsulskaya bartka in the old days, it was primarily a serious weapon: it was a light ax with a medium-length shaft. With bartka it was convenient to both defend and attack, a kind 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, and also to serve as a cane when walking in the Carpathians.

Now bartka first became an attribute of men's clothing in the Hutsul culture, and then completely moved into the category of souvenirs.

Hutsul dairy products.

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

The first product that comes out of sour milk is budz.

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

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

Wurda is another secondary product. It is brewed from the whey left after the formation of budza. This is a very delicate type of cheese that literally melts in your mouth. It has a sweetish aftertaste (although, at the request of the customer, voodoo can be salted). It looks very much like cheese - ordinary, not Carpathian.

Special mention should be made of banoshe- national Hutsul dish. For some reason, many people compare banosh with hominy, although they have only one thing in common: cornmeal. This flour is poured into boiling cream when butter begins to form from them. If desired, banosh is decorated on top with mushrooms, cracklings and grated cheese - but in no case are they mixed with porridge. Hutsul banosh is a very hearty dish, hardly anyone can master more than one ladle.

When we hear the word kolyba”, then a house built of wooden beams immediately appears in the mind, immersed in greenery and stylized in antiquity.

In today's world, for the most part, kolyba is a small restaurant, sustained in the ethnic style of the Carpathians and Transcarpathia. Dishes are served there strictly from the recipes of the national cuisine, the interior of the premises conveys all the originality and color 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 more than a dozen years in their lifetime.

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

In fact, a hut in the Ukrainian Carpathians and Transcarpathia is considered quite small, often even a miserable house from a wild log house, lost in the mountains. Usually there are no windows in the hut, there is rarely a stove, and most often there is just a small place for a fire, instead of beds there is one common flooring. were intended kolyby 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 along with herds of sheep or cows. Such huts can still be found, but kolyby lumberjacks will soon completely disappear and remain only in the drawings and photographs of those lucky people who managed to capture this miracle of Hutsul culture.

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

In Transcarpathia there are many "lures" for tourists - mountains, castles, beautiful towns with cobbled streets, and 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 you are fed in the boarding house in the morning, afternoon and evening, and in the house you have a kitchen where you will cook for yourself, you will definitely go to a real Carpathian hut - a wooden restaurant in ethnic style.

What can you do 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 Transcarpathian (and Hungarian) cuisine. In recent years, it has even become customary to arrange “bograch parties” here, inviting tourists specifically 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 hut), like Ukrainian borscht. However, its basic ingredients are: pork (often a leg, that is, a knuckle), broth, potatoes, tomatoes or tomato paste, paprika, peppers, onions, carrots, smoked meats. Less often, tender dumplings are also placed 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, the already mentioned dumplings, which are called chipset, may be found). 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 massively look for mushrooms in the mountains, sell them on the tracks in all forms (fresh, pickled and dried), rent them to harvesting companies. It is not surprising that porcini mushrooms occupy a place of honor in the cuisine of this region.

If you order soup with porcini mushrooms, it can be very inexpensive - only 10-15 hryvnias (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 is very rich and tasty.

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

Meat dishes with cheese - ribs, chops

In the kolyb menu you can see dishes such as "meat in the Transcarpathian", "in the Hutsul", "in the Polonin" or "Romanian". Such meat costs 30-40 hryvnias (up to 100-140 rubles), but in reality it may turn out that in addition to the actual two pieces of chop or a few ribs, they didn’t forget to put potatoes and a salad on your plate.

Want some local flair? Order meat with feta cheese (local sheep cheese). Bryndza can be served in different ways: grate it on a still hot chop so that it melts, or put it in a slide on a plate. It tastes salty and somewhat reminiscent of parmesan familiar to many.

Strong alcohol

If you come across the brand " Chizay"("Chizay"), feel free 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 wine and local tincture of blueberries or lingonberries(here they call blueberries Jafina), choose the second one! The tinctures are very sweet, so the girls will definitely like it, but you shouldn’t order too many of them - they knock you down. But for male tourists who prefer something more substantial, they will endure slivyanka- plum flavored vodka. But remember: it is a 50-degree fortress!

If you are going to go around Transcarpathia, moving along the highway that runs along the border with Romania, do not fly past 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 it 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

Blueberries can be called another "strategic product" of the region. So, ordering a dessert with these berries at the local restaurant, you can be sure that you will not get Danone from the store, but real Carpathian berries, fresh and environmentally friendly.

In our descriptions of routes and reports on trips to the Carpathians, the word "kolyba" is often used, which may not be entirely clear to residents of Russia, Belarus and other countries.

Kolyba is a dwelling of shepherds on the meadow, which is intended for caring for livestock during the warm season. There are also lumberjacks' huts, but now they are almost gone, because the style of management in the logging industry has completely changed.

Today, travelers usually call kolybs, any structures located in the mountains. However, everything is not so simple, they all differ in the style of construction and their purpose. Let's try to figure out what we often see in our campaigns in the Carpathians, and why it was built there by the Hutsuls.

So, actually "kolyba" - a one-room wooden hut, without windows, is intended for living from 2 to 8 shepherds. There is no floor, and no stove. In the center of the hut there is a place for a fire - "vatry". Along the walls are wooden benches and shelves for things. Smoke exits the hut through a special hole in the roof. Such huts are usually rectangular in shape, with a gable wooden roof covered with shingles. Woodcutters' huts are very interesting - they are rounded and somewhat reminiscent of a wigwam or a yurt. Now, however, almost no such huts have been preserved.

Among other buildings that happen in the campaigns in the Carpathians, "flocks" are very important. Real, old flocks were also without floors and windows, but consisted of several rooms. One where there was a place for a fire - "vaternyk", and several storage or utility rooms.

Over time, such buildings were transformed into “zymarks” and various cheese dairies, which already looked more like a residential hut. They had a floor, a stove, and not a place for a fire, windows, a roof with an attic - where the chimney often goes for additional heating of the room and smoking cheese. Once the huts and flocks were built very low. Their walls did not exceed a meter. The later and modern Poloninsky buildings are much higher.

Hutsul shepherds are very undemanding to the conditions of life, and very often they live on the meadows almost under the sky, in small "stagnations" that are built from spruce branches.

Such Poloninian buildings are used by shepherds from May to September, and the rest of the year is simply empty waiting for the return of their owners. It is then that the huts become our shelters. A trip to the Carpathians in winter is sometimes quite difficult if there are no such huts along the route. And although at first glance they are very Spartan, but on cold winter nights in the Carpathians they warm very well and save from snowstorms and frost.

In prolonged rains, huts often provide an opportunity to dry off and take a break from the vagaries of the weather. Therefore, our hikes in the Carpathians during the cold season are built in such a way that each overnight stay is in such a hut. Therefore, you should not be afraid of winter hiking in the Carpathians with our active recreation club.

Unfortunately, over time, many of these huts today are in poor condition and continue to collapse. Therefore, it is necessary to treat these buildings very carefully, observe fire safety rules when kindling a fire, do not litter or destroy these cozy shelters among the wild nature of the Carpathians.

The good news is that voluntary volunteer organizations have appeared today, which are trying to repair such structures with their own efforts and means, and to adapt them as much as possible to the needs of travelers. This is in particular the organization "stitches of the Carpathians". Therefore, everyone who is not indifferent to the old Hutsul heritage can take part in voluntary projects to revive mountain shelters, mark tourist routes and clear garbage from parking lots. (jcomments on)