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Eastern Europe

Although the cuisine of Eastern Europe is largely influenced by each area's climate and available resources, hearty soul-warming dishes are common throughout. To survive the region’s long, frigid winters, food in the north is usually hearty, sensible, and sustaining. Not surprisingly, countless varieties of soups and stews are found across Eastern Europe, although borscht is most well-known. Said to have originated in the Ukraine, almost every country has its own variation of the distinctive beet soup. Potatoes, a winter-resistant crop, are another staple in most Eastern European kitchens. Served in every possible shape and form, from thick pancakes to puddings, the tubers are especially beloved in Belarus, where they’re dubbed the country’s “second bread." Not just "the other white meat,” pork is favored throughout Eastern Europe. Everyday fare like roast pork, served with dumplings and cabbage, is often enjoyed in the Czech Republic, while jellied pork is a Romanian treat reserved for the holidays.

	Featured Cook Leslie B Safar Home Town: Cinnaminson, New Jersey, USA Living In: Nagykanizsa, Zala, Hungary
About me: I am a Karate Instructor teaching Instructors in Hungary right now. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »