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Around the World: Belarus/Polish/Slovak/Ukrainian

post #1 of 7
Thread Starter 
In re: to this thread http://www.cheftalk.com/forums/food-...y-kitchen.html I've decided the easy way to tackle the first two weeks is taking my own ancestry and then NRatched. Well, my background is mainly Belorussian with a little Polish and a little Slovak, and probably a little Ukrainian.

Grandparents came to the US running from the war, some other family members stayed in US Military housing for displaced people (and believe it or not, STILL live in the SAME housing albeit they are legit apartments now)

So, let's discuss this "region"/areas food and it's staple dishes and cuisine. Accessing ingredients, is well.....simple. I can spit out my door and hit 4 Eastern European provisions, and a few bakeries even (Rye bread second to none)

a quick wiki:
Belarusian cuisine consists mainly of vegetables, meat (especially pork), and breads. Foods are usually either slowly cooked or stewed. A typical Belarusian eats a very light breakfast and two hearty meals, with dinner being the largest meal of the day. Wheat and rye breads are consumed in Belarus, but rye is more plentiful because conditions are too harsh for growing wheat. To show hospitality, a host traditionally presents an offering of bread and salt when greeting a guest or visitor.[113] Popular drinks in Belarus include Russian wheat vodka and kvass, a soft drink made from malted brown bread or rye flour. Kvass may also be combined with sliced vegetables to create a cold soup called okroshka.[114]
post #2 of 7
I don't know much about Eastern European foods - but just a question....

How does someone of Eastern European stock end up with an Irish surname?!!!:lol:
post #3 of 7
Thread Starter 
That's not my real name haha. R. P. McMurphy is a character from a great book, and even greater movie (whom I can relate to VERY much as of late...)
post #4 of 7
My late grandmother used to make something along these lines at Christmas. Kolaches II - All Recipes
I mostly remember an apricot filling, poppyseed filling and prune filling.

A very common meal at my grandparents house was chicken noodle soup. I just spoke with my sister who visited with family still in Slovakia and Sunday dinner(lunchtime) was chicken noodle soup. Supper that evening was scrambled eggs.

My mother may remember some recipes or meals.

Also my sister has a Slovakian cookbook that was sent to her by one of the family members. She can't read it as it is written in Czech. I can see if I can borrow it and find some way to translate the recipe names if you would like.

Found another recipe I remember both my grandmother and my mother making How To Make Haluski (Cabbage and Noodles)
post #5 of 7
My preferred source for cooking Eastern European food is The Frugal Gourmet On Our Immigrant Ancestors. There are probably better more detailed books that delve regionally, but this is the one I have and know.

And it was the Frugal Gourmet's shows that ignited my passion for cooking.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #6 of 7
I'm Half Slovak,The real Slovak meal I remember was at Easter, Nut and poppyseed cake, also an egg dish that was made and hung in a cheese cloth and sliced and cut in cubs. The name of it was like (Hrudka) or Sernik. Sliced Kielbasa, Babka (Bread). Pagach (Slovak cabbage flat bread) Of Course Stuffed cabbage rolls (Golabki) or stuffed Kapusta, Sauteed Cabbage and egg noodles, Potato and Cabbage Pierogi,Potato pancakes..........................Ok I'm done and hungry. This dishes bring back alotr of memories a week before Easter.............Take care......Bill
post #7 of 7
Thread Starter 
I'll actually be making Babka for orthodox easter (not this sunday, next) for the family. that following week is the week I'm going to be cooking this "region"

here is my post from last year
Choose Life.: Easter

are things like stuffed cabbage, pierogi, and potato pancakes really "staples" of that cuisine? In other words, what do people eat on a weekly basis??

if so, I'm going to start looking at some authentic recipes, and sweet talk the ladies like I did for the babka recipes at the european provisions stores.
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