Eastern European Cuisine
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Eastern European cuisine encompasses many different cultures, ethnicities, languages, and histories of
Eastern Europe Eastern Europe is a subregion of the European continent. As a largely ambiguous term, it has a wide range of geopolitical, geographical, ethnic, cultural, and socio-economic connotations. The vast majority of the region is covered by Russia, whic ...
. The cuisine of the region is strongly influenced by its
climate Climate is the long-term weather pattern in an area, typically averaged over 30 years. More rigorously, it is the mean and variability of meteorological variables over a time spanning from months to millions of years. Some of the meteorologi ...
and still varies, depending on a country. For example, countries of the Sarmatic Plain ( Belarusian,
Russian Russian(s) refers to anything related to Russia, including: *Russians (, ''russkiye''), an ethnic group of the East Slavic peoples, primarily living in Russia and neighboring countries *Rossiyane (), Russian language term for all citizens and peo ...
and
Ukrainian cuisine Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil ('' chernozem'') from which its ingredients ...
) show many similarities.


Characteristics

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." 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
kasha In English, kasha usually refers to pseudocereal buckwheat or its culinary preparations. In various East-Central and Eastern European countries, ''kasha'' can apply to any kind of cooked grain. It can be baked but most often is boiled, either i ...
s 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. The nutritional index of traditional dishes is generally high cholesterol, high sodium, and high fat.


See also

*
Armenian cuisine Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as sharing outside influences from ...
*
Ashkenazi Jewish cuisine Ashkenazi Jewish cuisine is an assortment of cooking traditions that was developed by the Ashkenazi Jews of Eastern, Central, Western, Northern, and Southern Europe, and their descendants, particularly in the United States and other Western coun ...
* Azerbaijani cuisine *
Balkan cuisine Balkan cuisine is a type of regional cuisine that combines characteristics of European cuisine with some of those from Western Asia. It is found in the Balkan Peninsula of Southeast Europe, a region without clear boundaries but which is generally ...
* Belarusian cuisine *
Bulgarian cuisine Bulgarian cuisine ( bg, българска кухня , translit=bǎlgarska kuhnja) is part of the cuisine of Southeast Europe, sharing characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical ...
* Czech cuisine *
Georgian cuisine Georgian cuisine () consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of the Caucasus and the wider Eastern Europe. E ...
* Hungarian cuisine *
Kazakh cuisine Traditional Kazakh cuisine is the traditional food of the Kazakh people. It is focused on mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and hors ...
* Moldovan cuisine **
Gagauz cuisine Gagauz cuisine refers to the culinary practices of the Gagauz people. Its emphasis on dairy products and meats can be traced to the Gagauz's nomadic past, while the importance of grains as a staple food reflects their current farming lifestyle. ...
*
Ossetian cuisine Ossetian cuisine ( os, Ирон хæринæгтæ ''Iron khɐrinɐgtɐ'') refers to the cooking styles and dishes of the Ossetians. Ossetian pie Fydzhin ( os, Фыдджын, russian: Фыдджин) is a type of meat pie. Three pies ( os, ...
*
Polish cuisine Polish cuisine ( pl, kuchnia polska) is a style of cooking and food preparation originating in or widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and it shares many similariti ...
* Romanian cuisine * Russian cuisine **
Bashkir cuisine Bashkir cuisine ( ba , башҡорт аш-һыуы, başqort aş-hıwı(romanized)) is the traditional cuisine of the Bashkirs. Their way of life, and the predominance of cattle breeding contributed culture, traditions, and cuisine of the Bashk ...
** Komi cuisine **
Mordovian cuisine Mordovian cuisine is the traditional cuisine of the Mordovians, who now live in Mordovia and surrounding areas. It consists of a variety of dishes, based on geographical, cultural and climate features of the region, with fish traditionally feature ...
** North Caucasian cuisine *** Chechen cuisine ***
Circassian cuisine Circassian cuisine is an ethnic cuisine, based on the cooking style and traditions of the Circassian people of the North Caucasus. This region lies between the Black Sea and the Caspian Sea, within European Russia. Traditional dishes Circassia ...
**
Tatar cuisine Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas. History The cuisine of the Volga Tatars takes its origin from the cuisine of the Volga Bulgars, who once were nomads, but nearly ...
** Udmurt cuisine ** Yamal cuisine *
Slovak cuisine Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when the majori ...
*
Soviet cuisine Soviet cuisine, the common cuisine of the Soviet Union, was formed by the integration of the various national cuisines of the Soviet Union, in the course of the formation of the Soviet people. It is characterized by a limited number of ingredi ...
*
Ukrainian cuisine Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil ('' chernozem'') from which its ingredients ...
**
Crimean Tatar cuisine The Crimean Tatar cuisine is primarily the cuisine of the Crimean Tatars, who live on the Crimea, Crimean Peninsula. The traditional cuisine of the Crimean Tatars has similarities with that of Greeks, Italians, Balkans, Balkan peoples, Nogais, N ...
** Odessite cuisine


References


Books on Eastern European cuisine

* Елена Молоховец, ''Подарок молодым хозяйкам'', 1861-1917; in Russian. English edition: Elena Molokhovets, ''Classic Russian Cooking:
A Gift to Young Housewives ''A Gift to Young Housewives'' ( rus, Пода́рок молоды́м хозя́йкам, r=Podarok molodym khozyaykam) is a Russian cookbook written and compiled by Elena Ivanovna Molokhovets (née Burman; ) and usually referred to as "Molokho ...
''. Indiana University Press, 1998. * Institute of Nutrition of the Academy of Medical Scientists of the USSR, ''Книга о вкусной и здоровой пище''. Москва: Пищевая промышленность, 1939-1999; in Russian. English edition: ''
The Book of Tasty and Healthy Food ''The Book of Tasty and Healthy Food'' (', ''Kniga o vkusnoi i zdorovoi pishche'') is a Russian cookbook written by scientists from the Institute of Nutrition of the Academy of Medical Sciences of the USSR. The cookbook was first published in ...
: Iconic Cookbook of the Soviet Union''. SkyPeak Publishing LLC, 2012, * ''Кулинария''. Госторгиздат, 1955-1958 (''Cookery'', Moscow: Soviet state publishing house for business literature, 1955-1558; Russian) * В. В. Похлебкин, ''Национальные кухни наших народов''. Москва: Пищевая промышленность, 1980, ; in Russian. English edition: V. V. Pokhlebkin. ''Russian Delight: A Cookbook of the Soviet People'', London: Pan Books, 1978 * В. В. Похлёбкин, ''Кулинарный словарь от А до Я''. Москва: Центрполиграф, 2000, (
William Pokhlyobkin William Vasilyevich Pokhlyobkin (August 20, 1923 – April 15 (burial date), 2000) (russian: Ви́льям Васи́льевич Похлёбкин, Viliyam Vasilievich Pokhlyobkin) was a Soviet and Russian historian specializing in Scand ...
, ''Culinary Dictionary''. Moscow: Centrpoligraf, 2000; Russian) * J. Gronow, S. Zhuravlev, ''The Establishment of Soviet Haute Cuisine''. In ''Educated Tastes: Food, Drink, and Connoisseur Culture''. Ed: Jeremy Strong. University of Nebraska Press, 2011, * Darra Goldstein, ''A Taste of Russia: A Cookbook of Russia Hospitality'', Russian Life Books, 2nd edition: 1999, * Darra Goldstein, ''The Georgian Feast: The Vibrant Culture and Savory Food of Georgia''. University of California Press, 2013, * Anya Von Bremzen, John Welchman. ''Please to the Table: The Russian Cookbook''. Workman Pub., 1990. * Metzger, Christine (ed.), ''Culinaria Germany''. Cambridge: Ullmann, 2008. * * Robert Strybel, Maria Strybel, ''Polish Heritage Cookery''. Hippocrene Books, 2005. * Massimo Montanari, ''Il mondo in cucina (The world in the kitchen)''. Laterza, 2002 *
Sidney Mintz Sidney Wilfred Mintz (November 16, 1922 – December 27, 2015) was an American anthropologist best known for his studies of the Caribbean, creolization, and the anthropology of food. Mintz received his PhD at Columbia University in 1951 and cond ...
. ''Tasting Food, Tasting Freedom: Excursions into Eating, Power, and the Past''. Beacon Press, 1997, * Mintalová - Zubercová, Zora: Všetko okolo stola I.(All around the table I.), Vydavateľstvo Matice slovenskej, 2009, * Л. Я. Старовойт, М. С. Косовенко, Ж. М. Смирнова, ''Кулінарія''. Київ: Вища школа, 1992, (L. Ya. Starovoit, M. S. Kosovenko, Zh. M. Smirnova, ''Cookery'', Kyiv: Vyscha Shkola, 1992; Ukrainian) * ''Українські страви''. Київ: Державне видавництво технiчної лiтератури УРСР, 1960 (''Ukrainian Dishes''. Kyiv: State publishing house of the
Ukrainian SSR The Ukrainian Soviet Socialist Republic ( uk, Украї́нська Радя́нська Соціалісти́чна Респу́бліка, ; russian: Украи́нская Сове́тская Социалисти́ческая Респ ...
, 1960; Ukrainian) * Л. М. Безусенко (ред.): Українська нацiональна кухня. Київ: Сталкер, 2002, (L. M. Besussenko (Ed.): ''Ukrainian National Cuisine''. Kyiv: Stalker, 2002; Ukrainian) {{DEFAULTSORT:Eastern European Cuisine European cuisine Eastern European culture