Day 19: A Day in Sv. Sv. Kiril i Metodii's Galley

Petty Officer II Class Vladimir Petrov, senior chef of the military scientific research ship Sv. Sv. Kiril i Metodii told BTA about a typical day in the ship's galley. "The day is relatively calm - no plates, pots or pans flying off their handles," Petrov joked.

“I start with breakfast, continue with lunch, then with dinner. I spend my day preparing food for the rest of the ship,” he said.

Petrov wakes up at 5:30 am and begins preparing breakfast, which is scheduled between 7:30 am and 8:30 am. Lunch takes place between 11:30 am and 12:30 pm and dinner is between 7 pm and 8:30 pm. 

On Friday, the ship's lunch menu included pork knuckle soup, pan-fried chicken fillet and peas, Petrov explained. "We have warm, fresh bread, two types – dinner rolls and baguettes," he added.

"All in all, the crew has nothing to complain about," joked Petrov.

Regarding the preparation of the chicken fillet, he said that he seasoned it only with salt. Not everyone likes black pepper, and some find it irritating to their stomach, he explained.

How does one prepare pork knuckle soup?

"First we boil the shank," Petrov said, adding that it is already cooked with a lot of garlic.

The broth is separated, strained. And after the shank is removed, the broth is thickened with a special mixture containing, egg yolks and yogurt, and vinegar to keep it from curding.