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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.
 

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Cooking Level: Beginning

Home Town: Fort Worth, Texas, USA
Living In: Prague, Hlavní Mesto Praha, Czech Republic
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I have been married (and, thus, cooking) for the last four and a half years, but cooking hasn't been anything that I spent a lot of time on until we moved here to Prague and I had a lot more time!

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