Eastern Europe cuisine
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Think luscious figs and cherries, red peppers and aubergines, fresh white tangy cheeses, pasta and pancakes, spicy meat stews, then top it off with rich flaky pastries and cheesecakes - Eastern European food is more than just beetroot and buckwheat.
General origins
The late 20th century's reunification of Germany and war in former Yugoslavia highlight the extent to which the borders of Eastern Europe are man-made and political. Food does not tend to have the same respect for boundaries...
However, in many parts of Eastern Europe there has been a comparative lack of economic and industrial development, and a preservation of the agrarian way of life. A key advantage of this is that the cuisine of the area has remained true to its roots - natural and authentic.
Main influences
Eastern European cuisine is perhaps most clearly described by looking at the areas surrounding the region. Near Russia and the countries of the former USSR, the food is rustic and hearty to withstand the cold northern climate. On the Baltic coast, the food has more in common with Scandinavia, drawing on seafood from the same waters.
German and Austrian influences are strong on the Western side of the region. In the south, countries such as Bulgaria and those of the former Yugoslavia benefit from a Mediterranean climate and a cuisine that has much in common with neighbours such as Turkey, Greece and Italy.
Bulgaria
Bulgarian cuisine is simple and healthy, but refined rather than rustic. Apples, apricots, cherries, figs and quinces, as well as vegetables such as aubergines, okra and peppers thrive in this hot, fertile country that lies just above Greece and Turkey and borders the Black Sea.
Locally grown nuts include almonds, chestnuts, peanuts, and walnuts and these often feature along with herbs such as basil, dill, mint, tarragon and thyme in stuffings for vegetables. Walnuts are especially popular and used in savoury soups and sauces as well as sweet cakes. Walnut oil is used for cooking; so is sunflower oil.
Bulgaria is also known for its huge consumption of yogurt, which, like Greek yogurt is thick and made with sheep's milk. It features in a wide range of savoury and sweet dishes. Tarator, a soup made of cucumber, yogurt and ground walnuts and served cold, might be described as Bulgaria's national dish - it certainly incorporates several characteristics of the cuisine.
The late 20th century's reunification of Germany and war in former Yugoslavia highlight the extent to which the borders of Eastern Europe are man-made and political. Food does not tend to have the same respect for boundaries...
However, in many parts of Eastern Europe there has been a comparative lack of economic and industrial development, and a preservation of the agrarian way of life. A key advantage of this is that the cuisine of the area has remained true to its roots - natural and authentic.
Main influences
Eastern European cuisine is perhaps most clearly described by looking at the areas surrounding the region. Near Russia and the countries of the former USSR, the food is rustic and hearty to withstand the cold northern climate. On the Baltic coast, the food has more in common with Scandinavia, drawing on seafood from the same waters.
German and Austrian influences are strong on the Western side of the region. In the south, countries such as Bulgaria and those of the former Yugoslavia benefit from a Mediterranean climate and a cuisine that has much in common with neighbours such as Turkey, Greece and Italy.
Bulgaria
Bulgarian cuisine is simple and healthy, but refined rather than rustic. Apples, apricots, cherries, figs and quinces, as well as vegetables such as aubergines, okra and peppers thrive in this hot, fertile country that lies just above Greece and Turkey and borders the Black Sea.
Locally grown nuts include almonds, chestnuts, peanuts, and walnuts and these often feature along with herbs such as basil, dill, mint, tarragon and thyme in stuffings for vegetables. Walnuts are especially popular and used in savoury soups and sauces as well as sweet cakes. Walnut oil is used for cooking; so is sunflower oil.
Bulgaria is also known for its huge consumption of yogurt, which, like Greek yogurt is thick and made with sheep's milk. It features in a wide range of savoury and sweet dishes. Tarator, a soup made of cucumber, yogurt and ground walnuts and served cold, might be described as Bulgaria's national dish - it certainly incorporates several characteristics of the cuisine.
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