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Vareniki
Pierogi ( ; ) are filled dumplings made by wrapping unleavened dough around a filling and cooked in boiling water. They are occasionally flavored with a savory or sweet garnish. Typical fillings include potato, cheese, quark, sauerkraut, ground meat, mushrooms, fruits, or 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, Eastern and 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. In Ukraine and parts of Canada they are known under their Ukrainian name – varenyky'','' or, in some dialects, pyrohy. In Russia, this dish is referred to as vareniki (usually when filled with cheese, potatoes, or fruit) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pelmeni
Pelmeni (, '' pel’meni'', ; pelmen, , '' pel’men’'', ) are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough. They are considered to be a national dish. Pelmeni became a staple of Russian cuisine during the period of Russian expansion into the Ural Mountains and Siberia. Pelmeni also have deep roots in the traditions and folklore of the Komi region of northwest Russia and figure prominently in Komi cuisine. The name itself was borrowed from the language of the Komi-Permyaks. Description The dough is made from flour and water, sometimes adding a small portion of eggs. Pelmeni can be served in several ways; for example, they can be cooked in stock, or they can be cooked ''consommé'' and served in a bowl with soup. Pelmeni can be served as a main dish for lunch or dinner, either smothered in butter or prepared Siberian-style, which involves sprinkling them with vinegar and adding freshly ground pepper for extra flavor. The filli ... [...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] |
Dumplings
Dumplings are a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, Fish as food, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines. One of the earliest mentions of dumplings comes from the Chinese scholar Shu Xi who mentions them in a poem 1,700 years ago. In addition, archaeologically preserved dumplings have been found in Turpan, Turfan, Xinjiang, China dating back over 1,000 years. Definition The precise definition of a dumpling is controversial, varying across individuals and cultures. The term emerged in English by the 17th century, where it referred to a small lump of dough cooked by simmering or steaming. The definition has since grown to include filled dumplings, where the dough encloses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poland
Poland, officially the Republic of Poland, is a country in Central Europe. It extends from the Baltic Sea in the north to the Sudetes and Carpathian Mountains in the south, bordered by Lithuania and Russia to the northeast, Belarus and Ukraine to the east, Slovakia and the Czech Republic to the south, and Germany to the west. The territory has a varied landscape, diverse ecosystems, and a temperate climate. Poland is composed of Voivodeships of Poland, sixteen voivodeships and is the fifth most populous member state of the European Union (EU), with over 38 million people, and the List of European countries by area, fifth largest EU country by area, covering . The capital and List of cities and towns in Poland, largest city is Warsaw; other major cities include Kraków, Wrocław, Łódź, Poznań, and Gdańsk. Prehistory and protohistory of Poland, Prehistoric human activity on Polish soil dates to the Lower Paleolithic, with continuous settlement since the end of the Last Gla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Cream
Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste. Traditional Traditionally, sour cream was made by letting cream that was skimmed off the top of milk ferment at a moderate temperature. It can also be prepared by the souring of pasteurized cream with acid-producing bacterial culture. The bacteria that developed during fermentation thickened the cream and made it more acidic, a natural way of preserving it. Commercial varieties According to US ( FDA) regulations, commercially produced sour cream contains no less than 18% milkfat before bulking agents are added, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Naukova Dumka
Naukova Dumka ( — literally "scientific thought") is a publishing house in Kyiv, Ukraine. It was established by the National Academy of Sciences of Ukraine in 1922, largely owing to the efforts of Ahatanhel Krymsky, a prominent Ukrainian linguist and orientalist. It is one of the oldest scientific and academic publishing houses in the former Soviet Union and became known as ''Naukova Dumka'' in 1964, before which it simply functioned as the official publisher of the National Academy of Sciences of Ukraine. It continues its operations in Ukraine, publishing primarily scientific and historical works as well as dictionaries A dictionary is a listing of lexemes from the lexicon of one or more specific languages, often arranged Alphabetical order, alphabetically (or by Semitic root, consonantal root for Semitic languages or radical-and-stroke sorting, radical an .... Products “Naukova Dumka” has published dictionaries of synonyms of the Ukrainian language, foreign ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ukrainian Dialects
In the Ukrainian language there are three major dialectal groups according to territory: the Southwestern Ukrainian dialects, southwestern group (), the Southeastern Ukrainian dialects, southeastern group () and the Northern Ukrainian dialects, northern group () of dialects. List of dialects Southwestern group Southeastern group Northern group Emigre dialects Ukrainian is also spoken by a large émigré population, particularly in Ukrainian Canadians, Canada (Canadian Ukrainian), Ukrainian Americans, The United States, Ukrainian Brazilians, Brazil, Ukrainian Argentines, Argentina, and Ukrainian Australians, Australia. The founders of this population primarily emigrated from Galicia (Central Europe), Galicia, which used to be part of Austro-Hungary before World War I, and belonged to Poland between the World Wars. The language spoken by most of them is based on the Galician dialect of Ukrainian from the first half of the twentieth century. Compared with modern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canadian Cuisine
Canadian cuisine consists of the cooking traditions and practices of Canada, with regional variances around the country. First Nations and Inuit have practiced their culinary traditions in what is now Canada for at least 15,000 years. The advent of European explorers and settlers, first on the east coast and then throughout the wider territories of New France, British North America and Canada, saw the melding of foreign recipes, cooking techniques, and ingredients with indigenous flora and fauna.Jacobs, H. (2009). Structural Elements in Canadian Cuisine. Cuizine, 2(1), 0–0. https://doi.org/10.7202/039510ar Modern Canadian cuisine has maintained this dedication to local ingredients and ''terroir'', as exemplified in the naming of specific ingredients based on their locale, such as Malpeque oysters or Alberta beef. Accordingly, Canadian cuisine privileges the quality of ingredients and regionality, and may be broadly defined as a national tradition of "creole" culinary prac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polish Language
Polish (, , or simply , ) is a West Slavic languages, West Slavic language of the Lechitic languages, Lechitic subgroup, within the Indo-European languages, Indo-European language family, and is written in the Latin script. It is primarily spoken in Poland and serves as the official language of the country, as well as the language of the Polish diaspora around the world. In 2024, there were over 39.7 million Polish native speakers. It ranks as the sixth-most-spoken among languages of the European Union. Polish is subdivided into regional Dialects of Polish, dialects. It maintains strict T–V distinction pronouns, Honorifics (linguistics), honorifics, and various forms of formalities when addressing individuals. The traditional 32-letter Polish alphabet has nine additions (, , , , , , , , ) to the letters of the basic 26-letter Latin alphabet, while removing three (x, q, v). Those three letters are at times included in an extended 35-letter alphabet. The traditional set compri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Compendium Ferculorum, Albo Zebranie Potraw
''Compendium ferculorum, albo Zebranie potraw'' (''A Collection of Dishes'') is a cookbook by Stanisław Czerniecki. First put in print in 1682, it is the earliest known cookery book published originally in Polish. Czerniecki wrote it in his capacity as head chef at the court of the house of Lubomirski and dedicated it to Princess Helena Tekla Lubomirska. The book contains more than 300 recipes, divided into three chapters of about 100 recipes each. The chapters are devoted, respectively, to meat, fish and other dishes, and each concludes with a "master chef's secret". Czerniecki's cooking style, as is evident in his book, was typical for the luxuriant Polish Baroque cuisine, which still had a largely medieval outlook, but was gradually succumbing to novel culinary ideas coming from France. It was characterized by generous use of vinegar, sugar and exotic spices, as well as preference for spectacle over thrift. The book was republished several times during the 18th and 19th cent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
