Concept
Borscht
Related concepts (18)
West Slavic fermented cereal soups
In West Slavic countries, as well as in Belarus, fermented cereals, such as rye, wheat, or oatmeal, are used to make soups. In Poland and parts of Belarus, rye is traditional for making żur; a variant made with wheat flour instead of rye is known in Poland as barszcz biały ("white barszcz"). Fermented oatmeal is a common ingredient in Belarus and in some regions of Poland. Fermented wheat or sourdough soups are also found in other western Slavic cuisines, in particular in the Slovak (kyslovka), Silesian (Sauermehlsuppe) and Czech (kyselo) cuisines.
Börek
Börek or burek is a family of pastries or pies that originated in Turkish cuisine but also found in the Balkans, Middle East and Central Asia. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. Boreks are mainly associated with the Middle East, Armenia, and also with the former Ottoman Empire, including the Balkans and the South Caucasus, Eastern European and Central European countries, Northern Africa and Central Asia.
Polesia
Polesia, Polissia, Polesie, or Polesye is a natural and historical region in Eastern Europe, including part of Eastern Poland, the Belarus–Ukraine border region. One of the largest forest areas on the continent, Polesia is located in the southwestern part of the Eastern-European Lowland, the Polesian Lowland. On the western side, Polesia originates at the crossing of the Bug River valley in Poland and the Pripyat River valley of Western Ukraine. The swampy areas of central Polesia are known as the Pinsk Marshes (after the major local city of Pinsk).
Samogitia
Samogitia or Žemaitija (Samogitian: Žemaitėjė; see below for alternative and historical names) is one of the five cultural regions of Lithuania and formerly one of the two core administrative divisions of the Grand Duchy of Lithuania alongside Lithuania proper. Žemaitija is located in northwestern Lithuania. Its largest city is Šiauliai. Žemaitija has a long and distinct cultural history, reflected in the existence of the Samogitian language.
European cuisine
European cuisine comprises the cuisines that originate from the various countries of Europe. The cuisines of European countries are diverse, although there are some common characteristics that distinguish them from those of other regions. Compared with traditional cooking of East Asia, meat is more prominent and substantial in serving size. Many dairy products are utilised in cooking. There are hundreds of varieties of cheese and other fermented milk products.
Blini
A blini (plural blinis or blini, rarely bliny; блины pl.), traditionally also called a blin is a Russian and more broadly Eastern European pancake traditionally made from buckwheat flour or nowadays wheat and served with smetana, tvorog, butter, caviar and other garnishes. Blini are among the most popular and most-eaten dishes in Russia. In the West, blini traditionally refers to small savory pancakes made with leavened batter.
Carp
A carp (: carp) is an oily freshwater fish from various species of the family Cyprinidae, a very large group of fish native to Europe and Asia. While carp is consumed in many parts of the world, they are generally considered an invasive species in parts of Africa, Australia and most of the United States. The cypriniformes (family Cyprinidae) are traditionally grouped with the Characiformes, Siluriformes, and Gymnotiformes to create the superorder Ostariophysi, since these groups share some common features.
Israeli cuisine
Israeli cuisine (המטבח הישראלי ) comprises both local dishes and dishes brought to Israel by Jews from the diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Arab cuisine and diaspora Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking.