Goulash is a soup or stew of meat, usually seasoned with paprika and other spices. Originating from medieval Hungary, goulash is a popular cuisine predominantly eaten in Central Europe but also in other parts of Europe. Since the 20th century, goulash has been a must-have dish at any Hungarian-inspired restaurant. But for Budapest’s best, head to Budapest Bisztró, known for its legendary Goulash’s soup countrywide
Grey Peas, Latvia
This healthy and hearty national dish is typically served at Christmas as Latvians believe that eating peas brings luck and money but you’ll see Grey Peas on menus throughout Riga. It’s served as a side dish or a bar snack and is made from dried peas (similar to chickpeas) cooked with fried onions and fatty smoked bacon. Dig into a bowl at one of the city’s Lido restaurants, a traditional Latvian chain is known for cheap and wholesome family-friendly dining.
Situated between Austria and Switzerland, Liechtenstein’s cuisine is influenced by these two countries the most. If one adds the drinks, it appears that also Italy, France and Scotland have an impact on the Principality of Liechtenstein. The traditional cuisine of Liechtenstein is simple and nutritious as the rural part of the country has influenced the food culture. Liechtenstein’s national dish is Käsknöpfle. The simple dough made of flour, eggs, water, salt and pepper is the basis for this culinary delight. The finished Käsknöpfle are served with local cheese, fried onions and apple puree aside.
Didžkukuliai (more commonly known as Cepelinai) is often called the national dish of Lithuania. While it’s considered an old, traditional recipe now, potatoes were only brought to Lithuania in the 17th century and became widely used for food at the beginning of the 19th one. Didžkukuliaiare large, Zeppelin-shaped (that’s where they get their name from) dumplings made from grated potatoes stuffed with meat. They are usually served with sour cream, spirgai (cracklings), or mushrooms. Some restaurants will serve a vegetarian version of the Didžkukuliai made with a curd filling instead of meat. As you can imagine, it’s a rather filling meal with enough calories to make any light eater or dieter run for the hills.
Kachamak (Качамак), Macedonia
Macedonian cuisine is an aspect of Balkan cuisine, is the traditional cuisine of Macedonia. It reflects Mediterranean and Middle Eastern influences and shares characteristics of other Balkan cuisines. Kachamak (Качамак) is a traditional cuisine made of corn flour, potato and, sometimes, feta cheese. Similar to the Italian polenta, it is prepared by boiling the mixture thick or rare depending on taste, and then mashing while the pot is still on the fire. It is usually served with milk, plain yoghurt, sour cream or sometimes with bacon.
Seafood Buzara, Montenegro
Montenegrin cuisine offers as much diversity as nature. Foods vary from the coast to the central part of the country to the mountains. If you like all kinds of seafood, Seafood Buzara has to taste! The prawns and shellfish are cooked in a local blend of wines, tomato and herbs and are served with thick slices of European bread. .Another delicious mixed seafood option is a seafood platter full of shellfish, prawns, octopus, calamari and fish.
The traditional cuisine from Poland is Pierogi. Pierogi is polish dumpling is made of thinly rolled-out dough filled with a variety of fillings. The most popular fillings are meat, sauerkraut and mushrooms, seasonal fruit (blueberries, strawberries and cherries), buckwheat, sweet cottage cheese or boiled potatoes with fried onions (called Russian dumplings). Pierogi is a Polish food that’s always served for Christmas.
The most popular are the Pljeskavica. Sticking with the majesty of grilled meats, Pljeskavica also goes by the name ‘Serbian Hamburger’. Like anything getting compared to the ideological West, this is like the original only much bigger and much better. If you’re feeling particularly gluttonous you can get it stuffed with cheese, although the word ‘heavy’ immediately springs to mind in that case. Pljeskavica is a national treasure.
Slovenian can prepare more than 70 different fillings for Potica, which is made from different types of dough. Potica is a rolled-up cake made with very thin dough and various fillings. Potica filled with tarragon is the most typical Slovenian one. Other typical fillings include walnuts, poppy seeds, pork cracklings, chives, lovage, cheese and others. The traditional Potica served at Easter and Christmas.
Swedish Meatballs(köttbullar), Sweden
Swedish meatballs, popularized around the world by their association with the Scandinavian furniture giant IKEA. Swedish meatballs, or köttbullar, must be prepared, above all, with love. This is why ‘Mom’s meatballs’ are a widespread concept in Sweden, and there are many different popular recipes. Some people feel there should be grated onion in the meatball mixture itself, while others prefer to dice the onion and fry it separately. As part of a smorgasbord buffet, it is better to skip the gravy altogether. So Buzzers you also can choose how you’d like to taste Swedish meatballs.
Sorrel soup, Russia
Traditional Russian soup emerged in the 11-12 century with the widespread of cabbage in Rus. There are several versions of the origin of the word “shchi”. According to the first version the word originated from ancient Russian word “съто” which means “food”, or “съти” which stands for “hot broth”. The second version suggest that the word “shchi” has the same root with the Dutch word “sky” which can be translated as “broth, chowder”.
Pavlova, New Zealand
Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova who toured Australia and New Zealand in 1926. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream.
Kiribati Crab Cocktail, Kiribati
Kiribati is the nation of islands is made up of 32 coral atolls and one solitary island, called Banaba. (An atoll is a ring-shaped, coral reef including a coral rim that encircles a lagoon.) The largest atoll there and in the world is called Kiritimati, or Christmas Island, which is 235 square miles. Kiribati crab cocktail is a beautiful way to start any meal, the largest atoll in Kiribati, is home to millions of red crabs which are now protected. These treasures can be enjoyed cold with a simple cocktail sauce or warm with some garlic butter sauce.
Soup Joumou, Haiti
Haitians throughout the diaspora commemorate their hard-fought freedom every year on New Year’s Day by eating Soup Joumou, a puree of soft, mild Caribbean pumpkin cooked with beef stock. Cabbage, pasta, carrots, plantains, root vegetables, celery, and various cuts of beef that can include ribs and trotters are added to that soup base, which is seasoned with Scotch bonnet chillies and other herbs and spices.