Eastern European cuisine

An assortment of Eastern European meats and common ingredients

Eastern European cuisine is a generic term for the rich tapestry of ethnic cuisines that encompasses many different cultures, ethnicities, languages, and histories of East-Central and Eastern European nations excluding most Balkan countries.

The cuisine of the region is strongly influenced by its climate and still varies, depending on a country. For example, Belarusian, Czech, Hungarian, Polish, Russian and Ukrainian cuisine show many similarities,.[1]


According to the Ethnic Food Lover's Companion, all significant Eastern European cuisines are closely connected with the political, social and economic revival of the region following the long periods of historical turmoil. "These are substantial cuisines, meaty, rooty, smoky – part comfort food, part extravagance."[1] Their main ingredients include eggs, used most frequently in doughs and pastries; dairy products (with yogurt and cheese among the staples); grains, including rye, barley, wheat, buckwheat and millet used in kashas and in the making of breads; vegetables, in cold storage and in pickling; fish (salmon, pike, carp and herring), birds and poultry (chicken, duck, goose, partridge, quail, turkey); red meats such as veal, beef, pork and mutton; and plentiful fruits including pears, plums, cherries, raspberries, pomegranates, dates, and figs, used for desserts and a variety of liqueurs.[1] The nutritional index of traditional dishes is generally high cholesterol, high sodium, and high fat.[1]

See also


  1. 1 2 3 4 Zibart Eve (2010). Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World. Russia, Poland, and the Eastern Europe. Menasha Ridge Press. pp. 51–. ISBN 0897327756. Retrieved 4 October 2015.

Books on Eastern European cuisine

This article is issued from Wikipedia - version of the 6/21/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.