Part 5 -1 – EASTERN EUROPEANS: UKRAINE, MOLDOVA AND BELARUS
The PA Melting Pot: A look at the evolution of food in southwestern Pennsylvania
– 5 -
Eastern Europeans Part 1
In many European countries the cross-over of cultures,
customs and cuisines have enveloped them causing the evolution today’s cuisines. As mentioned in another Russian Republic column
many of these countries were their own entities until the Russians amassed them
under USSR domination until 1991 when the breakup of this mega-power occurred. Despite the USSR oppression the individual cultures,
customs and cuisines survived and now strive today.
Commonalities/differences in cuisines exist in the US: barbecues, chilis, soups/chowders, relishes,
sourdough/yeast breads/muffins/biscuits and wieners/sausages, meatloaves,
hamburgers and pastas are prepared differently depending upon the US area.
As in the US similarities/differences exist in Eastern
European cuisine depending upon the area.
As people traveled in both worlds these travels caused transformations
in recipes, preparations and ingredients:
Pierogies, Chicken Kiev, Beef
Stroganoff, stuffed cabbage, blini, blintzes … are in some manner foods of most
European cuisines. I will not stress the
similarities and, not in many cases, list duplicate foods but will try to show
off the different foods through the LINKS that distinguish each country.
Today I have grouped three European countries by proximity: the Ukraine, Moldova and Belarus. There are no actual numbers for immigrants
from each country as US immigration lumped them together as all Russians. But
be sure if asked these immigrants/descendants know which individual country
they came from. For Example: A Ukrainian will say The
Ukraine not Russia and rightfully so!!
UKRAINE
Photos of Country
(See beneath for list and
food photos and food links)
food photos and food links)
Ukrainian Foods were influenced by Russian, Polish, Romanian, German, Austrian, Turkish, Polish and Hungarian cuisine, but the share of old Slavic traditions is still the most important:
**Some of the more popular and unusual Ukrainian foods are: DRINKS: Rhubarb Kompot (drink), beer, mead,
vodka, Kvass (fermented rye bread drink), local wine
APPETIZERS, SALADS, MAIN COURSES & AND DESSERTS: Chicken Kiev (chicken meat with herb
butter …),
varied sausages, Quark (fresh cheese), potatoes fried with garlic and caraway seeds, stuffed dumplings, Kholodets (jellied meats), beet relish,
Mannaya Kasha (semolina porridge), cabbage rolls in sour cream sauce, Borscht
(beetroot soup), Khrustyky (Ukrainian crispy pastry), beet salad with prunes and walnuts,
Varenyky (fresh cheese dumplings) and sour cherry dumplings.
UKRAINIAN LINKS
MOLDOVA
Photos of Flag and Country
(See beneath for list of foods,
food photos and food links)
food photos and food links)
Moldovian cuisine was influenced by the Ukrainians, Russians, Greeks, Jews, Germans and others.)
**Some of the more popular and unusual Moldovian foods are:
DRINKS: Fruit juice, beer, divin (brandy), Moldov ian wines and
vodka
APPETIZERS, SALADS, MAIN COURSES & AND DESSERTS: ciorba (appetizers), Mamaliga (cornmeal
mush), potato and meat pudding, sour soup with meatballs, fisherman’s soup, Moldovan
lentil soup, Coltunasi (stuffed dumplings with meat), Branza (brined cheese), Ghiveci (mutton stew),
Sarmal (stuffed cabbage), Moldovan
black butter (made with olives), Moldovian stuffed eggs, Vareniki (fruit
dumplings), and Peltea
(quince jelly).
MOLDOVIAN LINKS
BELARUS
Photos of Flag and Country
(See beneath for list of foods,
food photos and food links)
food photos and food links)
NOTE: According to Russian historian William Pochlyobkin, who wrote more then 50 books on history of culinary arts of different parts of Soviet Union, Belarusian cuisine came into existence only at the end of 19th century. Before 19th century there were a variety of cuisines and the difference was profound. Food of peasants, similar to other Slavic cuisines (such as Russian and Ukrainian) which roots went as far as 9th century had nothing in common with food of the ruling class which took after Polish and to some extent German cuisines. By the end of 19th century Belarusian cuisine was born by blending those two together.
**Some of the more popular and unusual Belarusian foods are:
DRINKS: Kvass (fermented rye bread drink), Kompot (fruit drink), Krambambula (diluted vodka with spices), mead, Miaducha (honey drink) and vodka.
APPETIZERS, SALADS, MAIN COURSES & AND DESSERTS: Borsc (borscht), Zrazy (stuffed chopped beef), Macanka (meat gravy used like a dip), Draniki (potato pancakes), sour rye bread, Blini (pancakes), Kapusta (cabbage soup), Yushka with meat (fish soup with meat), stuffed eggs, cottage cheese sticks, Mienski (sauerkraut, potatoes, onion & mushroom soup), Zacarika with milk (tiny dumplings), Niamiha Cutlet (pork), Harbuz with noodles (pumpkin), cranberry Kiesel (pastry) and stewed dried fruits with honey.
BELARUSAN LINKS
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