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Sorrel Soup
Sorrel soup is made from water or broth, sorrel leaves, and salt.Екатерина Авдеева. Ручная книга русской опытной хозяйки. СПб, 1842 Елена Молоховец. ''Подарок молодым хозяйкам''. 1-е издание, 1861, с. 65 Varieties of the same soup include spinach, garden orache, chard, nettle, and occasionally dandelion, goutweed or ramsons, together with or instead of sorrel. It is known in Ashkenazi Jewish, Belarusian, Estonian, Hungarian, Latvian, Lithuanian, Romanian, Armenian, Georgian, Polish, Russian and Ukrainian cuisines. Its other English names, spelled variously schav, shchav, shav, or shtshav, are borrowed from the Yiddish language, which in turn derives from Slavic languages, like for example Belarusian шчаўе, Russian and Ukrainian щавель, ''shchavel'', Polish ''szczaw''. The soup name comes ultimately from the Proto-Slavic ''ščаvĭ'' for sorrel. Due to its com ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eastern Europe
Eastern Europe is a subregion of the Europe, European continent. As a largely ambiguous term, it has a wide range of geopolitical, geographical, ethnic, cultural and socio-economic connotations. Its eastern boundary is marked by the Ural Mountains, and its western boundary is defined in various ways. Narrow definitions, in which Central Europe, Central and Southeast Europe are counted as separate regions, include Belarus, Russia and Ukraine. In contrast, broader definitions include Moldova and Romania, but also some or all of the Balkans, the Baltic states, the Caucasus, and the Visegrád Group, Visegrád group. The region represents a significant part of Culture of Europe, European culture; the main socio-cultural characteristics of Eastern Europe have historically largely been defined by the traditions of the Slavs, as well as by the influence of Eastern Christianity as it developed through the Byzantine Empire, Eastern Roman Empire and the Ottoman Empire. Another definition was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belarusian Cuisine
Belarusian cuisine refers to the culinary traditions native to Belarus and Belarusians, its people. It shares many similarities with the cuisines of other Central and Eastern European countries, particularly those of Polish cuisine, Poland, Russian cuisine, Russia, and Ukrainian cuisine, Ukraine. It is based predominantly on meat and various vegetables typical of the region. History Belarusian cuisine has predominantly Slavs, Slavic roots. Along with a Ruthenians, Ruthenian influence, it is also linked with Lithuanian cuisine, Lithuanian and Polish cuisine, Polish because of the long intermingling of these three peoples; first within the Grand Duchy of Lithuania (11th–16th centuries) and later within the Polish–Lithuanian Commonwealth (16th–17th centuries). Still, some of the borrowed dishes spread throughout the society, such as lazanki (, a mixture of flour dumplings and stewed meat, related to Italian lasagna) and, above all, various dishes made of grated potatoes, typ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Language
Russian is an East Slavic languages, East Slavic language belonging to the Balto-Slavic languages, Balto-Slavic branch of the Indo-European languages, Indo-European language family. It is one of the four extant East Slavic languages, and is the native language of the Russians. It was the ''de facto'' and ''de jure'' De facto#National languages, official language of the former Soviet Union.1977 Soviet Constitution, Constitution and Fundamental Law of the Union of Soviet Socialist Republics, 1977: Section II, Chapter 6, Article 36 Russian has remained an official language of the Russia, Russian Federation, Belarus, Kazakhstan, Kyrgyzstan, and Tajikistan, and is still commonly used as a lingua franca in Ukraine, Moldova, the Caucasus, Central Asia, and to a lesser extent in the Baltic states and Russian language in Israel, Israel. Russian has over 253 million total speakers worldwide. It is the List of languages by number of speakers in Europe, most spoken native language in Eur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belarusian Language
Belarusian (, ) is an East Slavic languages, East Slavic language. It is one of the two Languages of Belarus, official languages in Belarus, the other being Russian language, Russian. It is also spoken in parts of Russia, Lithuania, Latvia, Poland, Ukraine, and the United States by the Belarusian diaspora. Before Belarus Dissolution of the Soviet Union, gained independence in 1991, the language was known in English language, English as ''Byelorussian'' or ''Belorussian'', or alternatively as ''White Russian''. Following independence, it became known as ''Belarusian'', or alternatively as ''Belarusan''. As one of the East Slavic languages, Belarusian shares many grammatical and lexical features with other members of the group. To some extent, Russian, Ukrainian language, Ukrainian, and Belarusian retain a degree of mutual intelligibility. Belarusian descends from a language generally referred to as Ruthenian language, Ruthenian (13th to 18th centuries), which had, in turn, descend ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yiddish Language
Yiddish, historically Judeo-German, is a West Germanic language historically spoken by Ashkenazi Jews. It originated in 9th-century Central Europe, and provided the nascent Ashkenazi community with a vernacular based on High German fused with many elements taken from Hebrew language, Hebrew (notably Mishnaic Hebrew, Mishnaic) and to some extent Aramaic. Most varieties of Yiddish include elements of Slavic languages and the vocabulary contains traces of Romance languages.Aram Yardumian"A Tale of Two Hypotheses: Genetics and the Ethnogenesis of Ashkenazi Jewry".University of Pennsylvania. 2013. Yiddish has traditionally been written using the Hebrew alphabet. Prior to World War II, there were 11–13 million speakers. 85% of the approximately 6 million Jews who were murdered in the Holocaust were Yiddish speakers,Solomon Birnbaum, ''Grammatik der jiddischen Sprache'' (4., erg. Aufl., Hamburg: Buske, 1984), p. 3. leading to a massive decline in the use of the language. Jewish ass ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ukrainian Cuisine
Ukrainian cuisine is the collection of the various cooking traditions of Ukrainians, the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil () from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine". The national dish of Ukraine is red borscht, a well-known beet soup, of which many varieties exist. However, (boiled dumplings similar to Pierogi#Ukraine, pierogi) and a type of cabbage roll known as are also national favourites, and are a common meal in traditional Ukrainian restaurants. These dishes indicate the regional similarities within Eastern European cuisine. The cuisine emphasizes the importance of wheat in particular, and grain in general, as the country is often referred to as the "breadbaske ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Cuisine
Russian cuisine is a collection of the different dishes and cooking traditions of the Russians, Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles. History The history of Russian cuisine was divided in four groups: Old Russian cuisine (9th to 16th century), Old Moscow cuisine (17th century), the cuisine that existed during the ruling of Peter the Great, Peter and Catherine the Great (18th century), and finally Petersburg cuisine, which took place from the end of the 18th century to the 1860s. In the Old Russian period, the main food groups were bread, grains, and other foods that contained starch. Women baked pies with many different fillings, such as mushrooms or berries. During gatherings, a loaf of bread and salt was always present. Kasha, such as buckwheat and oats, were represented as wellbeing to the household. Many Russians used honey and berries and mad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polish Cuisine
Polish cuisine ( ) is a style of food preparation originating in and widely popular in Poland. Due to History of Poland, Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as ''à la polonaise''. Polish cuisine is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, spices, fungi and mushrooms, and herbs. Polish Meals – Polish Food – Polish Cuisine . Retrieved 6 June 2011. It is also characterised by its use of various kinds of kluski, pasta, cereals, kasza, kasha and pulses. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Georgian Cuisine
Georgian cuisine ( ka, ქართული სამზარეულო, tr) 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 South Caucasus, the Middle East and Eastern Europe. Every region of Georgia has its own distinct style of food preparation. Eating and drinking are important parts of Georgian culture. Georgia was one of the countries on the Silk Road, which resulted in travelers influencing Georgian cuisine. The Georgian love of family and friends is one of the reasons why the (feast) is so important in Georgia. ''Supra'' is offered spontaneously to relatives, friends or guests. Every has its ( toastmaster), who gives the toast and entertains the guests. Regional traditional cuisines Abkhazia Abkhazian cuisine uses many spices and walnuts. The most popular dishes from Abkhazia are Abysta (, porridge made of corn, similar to the Mar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armenian Cuisine
Armenian cuisine () includes the foods and cooking techniques of the Armenians, Armenian people and traditional Armenian foods and drinks. The cuisine reflects the history and geography where Armenians have lived and where Armenian empires existed. The cuisine also reflects the traditional crops and animals grown and raised in Armenian-populated or controlled areas. The preparation of meat, fish, and vegetable dishes in an Armenian kitchen often requires stuffing, Aeration#Aeration in food, frothing, and puréeing. Lamb, eggplant, and bread (lavash) are basic features of Armenian cuisine. Armenians traditionally prefer cracked wheat to maize and rice. The flavor of the food often relies on the quality and freshness of the ingredients rather than on excessive use of spices. Fresh herbs are used extensively, both in the food and as accompaniments. Dried herbs are used in the winter when fresh herbs are not available. Wheat is the primary grain and is found in a variety of forms, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Romanian Cuisine
Romanian cuisine () is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been influenced mainly by Ottoman cuisine, Ottoman and Turkish cuisine but also a series of European cuisines in particular from the Balkan cuisine, Balkan Peninsula, Greek cuisine and Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe. Romanian cuisine includes numerous holiday dishes arranged according to the mentioned season and holiday since the country has its religious roots in Eastern Orthodoxy. Romanian dishes consist of vegetables, cereals, fruits, honey, milk, dairy products, meat and game. Various kinds of dishes are available, which are sometimes included under a generic term; for example, the category ''ciorbă'' includes a wide range of soups with a characteristic sour taste. Variations include meat and vegetable soup, tripe (''ciorbă de burtă'') and calf f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lithuanian Cuisine
Lithuanian cuisine features products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, Leaf vegetable, greens, Berry, berries, and Edible mushroom, mushrooms are locally grown, and dairy products are one of its specialties. Various ways of pickling were used to preserve food for winter. Soups are extremely popular, and are widely regarded as the key to good health. Since it shares its climate and agricultural practices with Eastern Europe, Lithuanian cuisine has much in common with its Baltic neighbors and, in general, northeastern European countries. Longlasting agricultural and foraging traditions along with a variety of influences during the country's history formed Lithuanian cuisine. German traditions have had an influence on Lithuanian cuisine, introducing pork and potato dishes, such as potato pudding (''kugelis'' or kugel) and intestines stuffed with mashed potato (kishka (food), ''vėdarai''), as well as the baroque tree cake know ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
