Explore More UK Winter 2020-2021

Viking TRAVEL
COLUMN
The Hermitage Behind Closed
Doors guided tour for exclusive
access to these secured vaults to
see the many treasures within.
My talisman and the piece of
jewellery I have worn for the past
20 years is a gold Scythian stag,
a replica from the Gold Room, and
a symbol of The Hermitage.
Do you have a favourite place
to walk in the city?
I love the Field of Mars – it
is peaceful and symbolic of
everything that the city of has
had to live through. An eternal
flame burns in the centre,
commemorating the victims of
the 1917 Russian Revolution.
ON LOCATION with Karine
Executive Vice President of Viking, Karine Hagen, writing from home, takes
the opportunity to recall her top tips for visitors to St. Petersburg
What is your top tip for the
first-time visitor?
I would take a canal trip. There
are around 100 canals and
tributaries in the city, and over
800 bridges. As many of the
grandest buildings are situated
along the banks of the canals, it is
the best way to see the city!
Visit Viking.TV for many
more interviews and films
about Russia.
BORSCHT Serves 4
How long did you live in
St. Petersburg?
I lived in the city for about 10
years, on and off.
What do you love most
about the city?
I love St. Petersburg for its
people. They are so kind and
incredibly cultured. Most Russian
people also are very friendly and
hospitable and will make you
feel welcome.
What are your favourite local
dishes to eat?
I love Russian food, and one of
my favourite dishes is borscht. I
recommend trying it cold as well.
What do you like to do
in the evenings?
I go to the Mariinsky Theatre,
especially if my good friend
Xander is performing. He was the
first British dancer to sign with
the Mariinsky and he rose quickly
to become a soloist, which was so
well deserved. Afterwards, I like to
go to the Shamrock Pub, owned
by my friends, which is just across
the street and a favourite haunt
of ballet dancers.
Which museums and galleries
stand out for you?
St. Petersburg is my top art
destination as it has so much
choice. I am particularly
impressed by the storage facilities
at The Hermitage. Viking guests
can take a Privileged Access:
PHOTOS: © ISTOCK; ALAMY
INGREDIENTS:
• 1.4 l (3 pints) chicken stock
• 3 potatoes, peeled and chopped
• ½ a green cabbage, very finely shredded
• 3 tbsp olive oil
• 3 medium beetroots, peeled and chopped
• 1 red onion, finely chopped
• 3 tbsp tomato purée
• 2 bay leaves
• 1 lemon
• 3 tbsp chopped dill
TO GARNISH:
55g (2 oz) sour cream
1 Heat the stock in a large pot and add the
potatoes. Bring to a simmer and cook for about
15 to 20 minutes until tender. Add the sliced
cabbage and cook for another five minutes.
2 Meanwhile, heat the oil in a frying pan and
gently sauté the beetroot and red onion until soft,
then stir in the tomato purée.
3 Transfer the contents of the pan into the stock
pot and stir through, adding the bay leaves, a good
squeeze of lemon juice and two tablespoons of the
chopped dill. Season well with salt and pepper to
taste and simmer for a further 15 minutes. Serve
garnished with sour cream and the remaining dill.
68 VIKINGCRUISES.CO.UK | WINTER 2020/21
WINTER 2020/21 | VIKINGCRUISES.CO.UK 69