Czech Republic Poland Ukraine Hungary Eastern European Cuisine

Czech Republic Poland Ukraine Hungary Eastern European Cuisine Romania Yugoslavia

Geography & Relation to Food • Eastern European countries covered in this presentation: – Ukraine – Poland – Yugoslavia – Czech Republic – Hungary – Romania

UKRAINE ● Second largest country in Europe ● Favorable to agriculture with gently rolling hills ○ Best farmland in Europe ○ Abundant grains ➢ Known for making varieties of bread ● Highlands, forests, some mountains ● 3, 000 rivers Ukrain e is the si combin ing ari ze of z New Me ona & xico

Poland ● Mostly plains ○ Excellent for growing many grains ● Some mountains and many forests ○ Mushrooms, berries, nuts, and game ● Cold winters and mild summers ○ Favorable to grow crops & raise livestock tly h g i l s s i Poland han t r e l l a m s germany

Yugoslavia ● ● Harsh climate with very cold winters Half of land is farmland ¼ of country is forest Diversity in cuisine due to the varying ethnic groups ○ Prefer highly seasoned foods ● Turks ruled area for 5 centuries: ○ Strong Middle Eastern mark on cuisine Several ethnic groups make up area: ● ● ● Serbians Croatians Macedonians Slovenians montenegrins

Czech republic ● Warm summers and cold winters ● Good agricultural conditions for production of: ○ Barley, rye, corn, hops ○ Wheat ○ Potatoes, beets, vegetables, fruits ○ Hogs, cattle, poultry, and sheep

Hungary ● Landlocked with cold winters and hot summers ● Fertile soil and good climate for agriculture ○ Hogs and chickens prevalent ○ Cattle & sheep also raised ○ Grow grapes and turn into wine ○ Beets and potatoes

Romania ● Plains & plateaus provide fertile land ○ Corn, wheat, beets, potatoes, grapes, and other fruits ○ Sheep, cattle, pigs, poultry

History of Eastern Europe

History: Changing Borders ● Russia and Eastern Europe have intertwined, conquering one another and losing control ● Boundaries continue to change ● Some countries previously founded may no longer exist, having been taken over by other countries ● Other cases, new countries have formed: ○ Czechoslovakia Czech Republic and Slovakia

History: Common Threads ● Slavic Ancestry ○ Evidence of Slavic tribes as early as 2000 B. C. ○ Migrated to Yugoslavia during 6 th century ○ By 800 s A. D. , tribes inhabited most of the countries covered in this presentation

History: Romania ● Named after the Romans (ruled the land for first 2 centuries) ● Because of desirable location, numerous tribes and countries conquered and ruled the area ○ None throughout history developed the nation into having economic power. ● Mid 19 th century, Romania became independent but developed into a country with a lower standard of living than most of Eastern Europe.

History: Poland ● Many invaders throughout history have changed its borders many times but left imprint on cooking methods Germans Turks Dutch French Spanish

History: Hungary ● 1400 s: King Cornvinus’ wife was Italian ○ Italian cuisine introduced: ➢ Garlic, onions, cheese, pasta very common ➢ Learned to prepare gravies using natural juices from meat and poultry ● 1526: 150 years of Turkish rule ○ Brought paprika, tomatoes, corn, cherries, phyllo dough, stuffed vegetables, and coffee into Hungarian cuisine

Religions of Eastern Europe

Religion Watch the following video that summarizes Eastern Europe, including countries, major cities, and religion. You will need audio access and will only be able to watch through approximately 2: 30 (it will stop at this point).

Cuisine of Eastern Europe

Common themes among cuisine ● Hearty and heavy foods dominate meals ○ Meats, stews, vegetables in sour cream sauces, soups ● Sturgeon: Both whole and yields high quality black caviar ● Herring ● Starches ○ Dumplings, potatoes, and noodles ● Cabbage ● Sour foods: vinegar, sour cream, horseradish ● Dill

Eastern European Meals ● Breakfast: Hearty ○ Eggs, porridge, cheese &/or sausage, accompanied by bread, butter, and jam ● Midday: Main meal ○ ○ Appetizer or Salad Soup Meat or fish with potatoes and/or another grain Dessert ● Evening: Light meal

Ukrainian Dishes ● Pork products, fish, chicken, potatoes, kasha, and rye or oat breads ● Hearty soups, stews, and breads ● Mushrooms and potato dishes

Polish Dishes ● Similar to Russia ● Hearty meals ○ Meat stews, beet or cabbage soups ● Favorite meats: Pork and sausages ● Frequent use of sour cream and flavoring with dill ● Sweet and sour dishes

Yugoslavian DIshes ● ● ● Northern area: Similar to Germany and Austria Southern area: Similar to Middle East, Mediterranean, Italy Most popular meat: Pork Sauerkraut, pickled herring, apple strudel Ample amounts of hot peppers, garlic, onions, and highly seasoned dishes

Czech Republic Dishes ● ● Rich, heavy cuisine: Lots of bacon and caraway Favorite meats: Pork and beef Dumplings (knedliky) in sweet and savory dishes Soups consumed for any meal, including breakfast ● Beverage of choice: Beer ○ Served with snacks like cheeses or sausages that are grilled, boiled, or pickled Czech beer consumptio n ranks as the highest in t he world per ca pita

Hungarian Dishes ● ● ● Highly seasoned foods Liberal use of paprika, ranging from sweet to hot in flavor Strong use of tomatoes and garlic Daily soups and abundant starches Most popular meat: Pork (but also eat chicken and beef) Trademark dessert: Hungarian strudel

Romanian Dishes ● ● Favorite meat: Pork Favorite beverages: Wine and plum brandy (tuica) Mamaliga: Cornmeal mush (Romanian staple that resembles polenta) Adopted foods from both neighbors and conquerors ○ ○ ○ Yugoslavia (stuffed cabbage) Germans (potatoes) Austria (torte and strudels) Hungary (goulash and paprikash dishes) Russia (hearty dark breads and sour soups)

Specialty Dishes

Pierogi ● Pierogi are filled dumplings of East European origin, made by wrapping pockets of unleavened dough around a savory or sweet filling and cooking them in boiling water. ● Considered national dishes in Poland, Ukraine and Slovakia ● Often semi-circular but triangular and rectangular ones are also found. ● Typical fillings include potato, sauerkraut, ground meat, cheese and fruits. The dumplings may be served with toppings, such as melted butter, sour cream or fried onion. The traditional method is with onion.

Pierogi Cook-Off ● Each group will prepare the same dough (yield: 12) ● Plan your filling: ○ May be sweet or savory ○ If using meat, no more than 8 oz ○ Need approximately 1 ½ c filling

TO DO 1. Plan Pierogi Filling ➢ BEFORE you leave ✓ Grocery order ✓ Recipe template 2. Eastern European Notetaker 3. Southern & Eastern Europe Extended Learning ➢ Under Eastern Europe Canvas Module