The Melting Pot
In many European countries the cross-over of cultures, customs and cuisines have enveloped them, causing the evolution of today’s cuisines.
As mentioned in my previous 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 thrive today.
Commonalities and differences in cuisines exist in the United States, including barbecues, chilis, soups/chowders, relishes, sourdough/yeast breads/muffins/biscuits and wieners/sausages, meatloaves, hamburgers and pastas, although they are prepared differently depending upon the area.
As in the United States, similarities and 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 and 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 that distinguish each country.
I have grouped three European countries by proximity: the Ukraine, Moldova and Belarus.
There are no actual numbers for immigrants from each country as American immigration lumped them together as all Russians. But be sure, if asked, these immigrants/descendants know which individual country from where they came.
Some of the more popular and unusual Ukrainian food that came with the immigrants are: Rhubarb Kompot (drink), beer, mead, vodka, Kvass (fermented rye bread drink), local wine, 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.
Some of the more popular and unusual Moldovan foods are:
Fruit juice, beer, divin (brandy), Moldovan wines, vodka, 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), Moldovan stuffed eggs, Vareniki (fruit dumplings) and Peltea (quince jelly).
Some of the more popular and unusual Belarusian foods are:
Kvass (fermented rye bread drink), Kompot (fruit drink), Krambambula (diluted vodka with spices), mead, Miaducha (honey drink), vodka, 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 and mushroom soup), Zacarika with milk (tiny dumplings), Niamiha Cutlet (pork), Harbuz with noodles (pumpkin), cranberry Kiesel (pastry) and stewed dried fruits with honey.
For recipes from 1700s to 1960s and modern day links versions, visit www.ThePAMeltingPot.com.
Christine Willard, a native of western Pennsylvania, researches and blogs about the food unique to western Pennsylvania. She currently resides in North Carolina. Her blog can be found at www.ThePAMeltingPot.com.