The cuisines of Eastern Europe offer a fascinating variety of flavors, traditions and stories, ranging from the Czech Republic to Armenia and beyond. Delving into the food of Eastern Europe means immersing yourself in a world where every meal tells a story and hospitality is paramount.
In the Czech Republic, the culinary journey often begins with a hearty dish such as the classic goulash or knedlíky (dumplings). Further south, in Slovakia, you will find similar hearty dishes such as Bryndzové Halušky, a national dish of potato dumplings with sheep’s cheese and bacon.
Hungarian cuisine is known worldwide for its paprika powder and dishes such as goulash and paprikash. But desserts such as Dobos cake and strudel are also an integral part of the culinary heritage.
In Romania, oriental, Balkan and local traditions combine to create a cuisine rich in meat dishes, soups and stews.
In Ukraine, borscht and vareniki are popular classics that represent the hearty and nutritious side of Ukrainian cuisine. In Poland, you can enjoy Żurek, a sour soup, or pierogi, delicious dumplings.
Finally, in Georgia and Armenia, you will find a cuisine known for its use of fresh herbs, nuts and pomegranate. Khachapuri, a cheese-filled bread, and kebabs show the variety and sophistication of these cuisines, which are strongly influenced by their geographical location and the local ingredients available.
In Estonia, Latvia and Lithuania, there is a preference for root vegetables, dark bread, dairy products and fish. Dishes such as smoked fish, especially herring, sauerkraut and various types of pierogi are common throughout the region.
Ćevapi, small grilled meat rolls served with flatbread and onions, are a popular dish that can be found in many Balkan countries. Similarly, sarma (stuffed vine leaves) and ajvar (a spicy bell pepper paste) are also widespread specialties that highlight the versatility and similarities of regional cuisines and showcase the rich cultural heritage of the region.
