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Slovak Cuisine
Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisines, cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived self-sufficiently in villages, with very limited food imports and exports and with no modern means of food preservation or Food processing, processing. This gave rise to a cuisine heavily dependent on a number of staple foods that could stand the hot summers and cold winters. These included wheat, potatoes, milk and milk products, pork meat, sauerkraut and onion. To a lesser degree beef, poultry, lamb and goat, eggs, a few other local vegetables, fruit and wild mushrooms were traditionally eaten. All these were usually produced and processed by families themselves with some local trade at the country markets. Wheat was ground, and bread, dumplings and noodles were made from it. Potatoes were mostly boi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tagliatelle
Tagliatelle (; from the Italian word , meaning 'to cut') are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about wide.''The Classic Italian Cookbook'', 1973 by Marcella Hazan Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. Tagliatelle are traditionally made with egg pasta. The traditional ratio is one egg to one hundred grams of flour. Origins The term ''tagliatelle'' can be traced back to the Renaissance, with one of its first written records appearing in a treaty by Cristoforo di Messisbugo, steward of the House of Este in Ferrara, published in 1549. Tagliatelle are also mentioned in 1593 among the main pasta shapes by the humanist Tommaso Garzoni. A glass case in the Bologna chamber of commerce holds a solid gold replica of a piece of tagliatella, demonstrat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kapusniak
Cabbage soup may refer to any of the variety of soups based on various cabbages, or on sauerkraut and known under different names in national cuisines. Often it is a vegetable soup, with lentils, peas or beans in place of the meat. It may be prepared with different ingredients. Vegetarian cabbage soup may use mushroom stock. Another variety is using a fish stock. There is also a preference to cook cabbage soup using a pork stock. In national cuisines Cabbage soup is popular in Russian, Polish, Slovak and Ukrainian cuisine. It is known as or in Polish, in Slovak, and () in Ukrainian. It would be () in Russian, however. The same goes to Czech ( or ), German ( or ), French () cuisine, Finnish () and Swedish (). Shchi ''Shchi'' () is a national dish of Russia. While commonly it is made of cabbage, dishes of the same name may be based on dock, spinach or nettle. * The sauerkraut variant of cabbage soup is known to Russians as "sour " ("кислые щи"), as opp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beans
A bean is the seed of some plants in the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are often preserved through drying (a ''pulse''), but fresh beans are also sold. Dried beans are traditionally soaked and boiled, and used in many traditional dishes throughout the world. They can be cooked in many different ways, however, including frying and baking. The unripe seedpods of some varieties are also eaten whole as green beans or ''edamame'' (immature soybean), but many fully ripened beans contain toxins like Phytohaemagglutinin, phytohemagglutinin and require cooking. Terminology The word "bean" and its Germanic cognates (e.g. German language, German ''wikt:Bohne#Noun, Bohne'') have existed in common use in West Germanic languages since before the 12th century, referring to Vicia faba, broad beans, chickpeas, and other pod-borne seeds. This was long before the New World genus ''Phaseolus'' was known in Europe. With the Colum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pierogi
Pierogi ( ; ) are filled dumplings made by wrapping Leavening, unleavened dough around a Stuffing, filling and cooked in boiling water. They are occasionally flavored with a savory or sweet garnish. Typical fillings include potato, cheese, Quark (dairy product), quark, sauerkraut, ground meat, Edible mushroom, mushrooms, fruits, or Berry, berries. Savory pierogi are often served with a topping of sour cream, fried onions, or both. Pierogi varieties are associated with the cuisines of Central European cuisine, Central, Eastern European cuisine, Eastern and Southeast Europe, Southeastern Europe. Dumplings most likely originated in Asia and came to Europe via trade in the Middle Ages. However, the dish itself dates back to at least 1682, when Poland's first cookbook, ''Compendium ferculorum, albo Zebranie potraw'', was published. The widely used English name pierogi was derived from Polish language, Polish. In Ukraine and parts of Canadian cuisine, Canada they are known under t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christmas Carp
Christmas carp () is a traditional dish for Christmas Eve in Central Europe. The fish is traditionally kept in a bathtub before preparation to remove muddy flavours and is commonly fried or served in dishes like gefilte fish. In some regions, leftover bones are placed in fruit trees for spring growth and its scales are carried for good luck. Some beliefs link its head to Arma Christi, Christ's torture instruments and protection against witches. Customs The tradition of eating Common carp, carp arose when, in accordance with Christian teachings, Advent was celebrated as a time of fasting. Fish is commonly eaten during fasting periods as it is not considered meat. Christmas carp became a special fasting dish to celebrate Christmas Eve as the high point of Advent and the eve of Christmas Day. In the Middle Ages, the carp (like the Northern pike, pike) was particularly religiously valued and was therefore often eaten at Christmas. According to the belief of the time, the fish's head ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tripe Soup
Tripe soup or tripe stew is a soup or stew made with tripe (cow or lamb/mutton stomach). It is widely considered to be a hangover remedy. Etymology The Turkish name , meaning "tripe soup", consists of ("stomach/tripe"), ("soup"), and the possessive affix that links the two words. It came from Persian (, "rumen") and (, "soup"). Some South Slavic languages borrowed the dish name from Turkish: as () in Bulgarian and () in Macedonian, as () in Serbian and Bosnian, and ''Çorbë'' in Albanian. Southeastern Europe Tripe chorba (, , , ) is a common dish in Balkan, Eastern European and Middle Eastern cuisines. It is widely (not universally) considered to be a hangover remedy. In Greek cuisine, tripe soup is known as ''patsas'' () from Turkish () which means trotter. Trotter/() is a different soup in the Turkish cuisine. Bulgaria In Bulgaria, '' škembe čorba'' () is made with whole pork, beef or lamb tripe, boiled for a few hours, chopped in small pieces, and r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smažený Sýr
Smažený sýr () or vyprážaný syr () – both meaning "fried cheese" – is a Czech and Slovak cheese-based dish that is widely consumed in both countries of the former state of Czechoslovakia. It is a common street food in both countries and is popular among students as an inexpensive staple in school canteens. A slice of cheese about thick is first breaded with flour, egg, and bread crumbs and then fried either in a pan or deep-fat fryer. It is typically served with tartar sauce or mayonnaise, and is often served accompanied by bread and potatoes (fries or boiled potatoes). The cheese most commonly used is Edam; Gouda and Emmental might be used as well (especially in better restaurants). When Hermelín (or Camembert), Niva or Olomoucké tvarůžky is used, the dish is no longer called ''Smažený sýr'' but rather ''Smažený hermelín''/''Smažená Niva''/''Smažené tvarůžky''. It is similar to the Italian mozzarella in carrozza. The dish may also be prepared ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schnitzel
Schnitzel () is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, Chicken as food, chicken, mutton, beef, or turkey meat, turkey. Schnitzel originated as ''Wiener schnitzel'' and is very similar to other breaded meat dishes. Etymology The German word ''das'' () is a diminutive of , 'slice'. The name ''Wiener schnitzel'' is first attested in 1845. Schnitzel is sometimes mispronounced or misspelled as "Snitchel". ''Wiener schnitzel'' is a popular Viennese cuisine, Viennese dish made of veal and traditionally garnished with a slice of lemon and either potato salad or potatoes with parsley and butter. In Austria and Germany, must be made of veal. When other meats are used, it can be called ("Viennese schnitzel of pig/turkey/chicken") or ("Schnitzel Viennese style"). Schnitzels worldwide The English term schnitz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knedľa
Knedle (plural from ), is a dish of boiled ball- or oval-shaped dumplings with a filling. The dough can be potato-based or made of choux pastry; sometimes it is curd-based. It is filled with fruits (whole strawberries, prune plums, apricots, pieces of apples), mushrooms, curd cheese, meat etc. ''Knedle'' are popular in Central and Eastern European countries. The fruit-filled variant can be eaten as dessert, a main dish, or side dish. Dumplings originated in the Austro-Hungarian Empire. Plum knedle Plum dumplings are known in other languages as: , , , , or alternatively ''gomboce'' in Vojvodina, , , , , . The dough is typically made with mashed potatoes, eggs, and flour. The dough is flattened out and cut into squares. The plums are inserted into the dumplings by hand. Some versions of the dish use noodles instead of potatoes. The preparation can include removing the stone and stuffing the fruit with sugar. The plums are then completely wrapped in dough and dropped in b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Szeged
Szeged ( , ; see also #Etymology, other alternative names) is List of cities and towns of Hungary#Largest cities in Hungary, the third largest city of Hungary, the largest city and regional centre of the Southern Great Plain and the county seat of Csongrád-Csanád County, Csongrád-Csanád county. The University of Szeged is one of the most distinguished universities in Hungary. The Szeged Open Air (Theatre) Festival (first held in 1931) is one of the main attractions, held every summer and celebrated as the Day of the City on 21 May. Etymology It is possible that the name ''Szeged'' is a mutation (linguistics), mutated and truncated form of the final syllables of ''Partiscum (castra), Partiscum'', the name of a Roman colony founded in the 2nd century, on or near the site of modern Szeged. In Latin language contexts, has long been assumed to be synonymous with ''Szeged''. The Latin name is also the basis of the city's Ancient Greek, Greek name ''Partiskon''. However, ''Sz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spiš
Spiš ( ; or ; ) is a region in north-eastern Slovakia, with a very small area in south-eastern Poland (more specifically encompassing 14 former Slovak villages). Spiš is an informal designation of the territory, but it is also the name of one of the 21 official tourism regions of Slovakia. The region is not an administrative division in its own right, but between the late 11th century and 1918 it was an administrative county of the Kingdom of Hungary (see separate article Szepes County in this regard). Etymology The name is probably related to the appellative ''spiška'', ''špiška'' known from Slovak (Eastern Slovakia and Orava) and Moravian dialects ( Haná) - a (cut) stick, a piece of wood or sugar, etc. Old Slavic ''pьchjati'', ''pichjati'' - to stab, to cut → prefixed form sъ-pich-jь → after palatalization and extinction of yers ''spiš''. Spiš probably means "a cut forest". The theory is supported also by the fact that almost all early Latin documents ment ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
