Dishes of Transcarpathian cuisine: recipes and culinary traditions

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Historically, representatives of many nationalities live in Eastern Europe. Therefore, Transcarpathian cuisine can be safely called international. The unique and original cuisine is based on ingredients typical of Slovaks, Hungarians, Jews, Ruthenians and Romanians. For example, from the first, the cuisine was replenished with such meat dishes as jadki, steranka, carbonatki and bays. The latter borrowed dishes with a complex pronunciation, but excellent taste: zama ku bean, tokana ku cheese.

Favorite foods

A hearty, rural-style meal is made from the simplest and most affordable ingredients. The most commonly used potatoes, milk, cabbage, cheese, corn and beans.

It is worth noting that the traditional lunch does not include first courses. Transcarpathian cuisine is famous for its gravies and broths - there are several dozen of these recipes in cookbooks. So, it is customary to start the midday meal here with cutters - chicken gravy with homemade noodles.

In the preparation of snacks and side dishes, greens andvegetables. Many dishes are created using flour, which is a must-have in any local woman's kitchen.

Maize is considered the leading grain crop. There are many ways to prepare it in Transcarpathia, and each differs not only in the composition of the ingredients, but also in the method of heat treatment.

Transcarpathian cuisine: recipes with photos

1. Roar-crumply. The mysterious name of the dish hides the usual potatoes cooked in their skins and then baked with sour cream and egg sauce with cheese and sausage. In the arsenal of every housewife there is an original way of cooking. Some prefer to add lard here, others ham, and still others use tamping instead of sour cream. Such experiments only improve the taste of rumble crumples.

2. Torgon. Basically, it's homemade pasta. One of the old flour dishes of Transcarpathian cuisine, borrowed from the Hungarians. The process of its preparation is quite specific. First, the steep dough is slightly dried and rubbed on a grater. The finished shavings are dried again. Then they are fried in a small amount of oil with the addition of finely chopped tomato, sweet pepper and a medium-sized onion. After two minutes, add pepper or paprika. Then the pasta is sent to stew in the oven along with herbs and vegetables.

Recipes of Transcarpathian cuisine (with photo): ruddy langosh

Dilute dry yeast (bag) with a spoonful of sugar in milk (300 ml). Beat in the egg and mix lightly with a fork. In flour (500 g)add s alt (1/3 tsp), pour in the milk mixture and knead the dough. Set aside for an hour. The flour semi-finished product must be kneaded once and divided into several parts. Mash each into a flat cake with a thin center and thick edges.

Heat oil (0.5 l) in a saucepan and fry langosh until golden brown. For lubrication, you can use the sauce: chop the garlic, add a pinch of s alt and a spoonful of water. Brush hot tortillas first with hot sauce, then with sour cream, and then sprinkle with grated cheese.

Favorite sweet

Can you deny yourself the pleasure of trying a few curd koloboks, inside of which there is a surprise - juicy ripe cherries? In Transcarpathian cuisine, Gombovtsy is cooked from potatoes or cottage cheese, hiding pieces of fruit or meat stuffing inside.

For cooking, you will need to fill the pot and wait until the water boils.

Stir well 500 g cottage cheese, a pinch of s alt, 1/3 tbsp. semolina, 2 eggs and 50 g of sugar. Send the resulting curd mass for 15 minutes in the refrigerator.

Now do the topping. Grind wheat crackers and fry in butter (50 g). Add sugar (4 tablespoons) mixed with cinnamon (to taste).

It's the turn of plums (8 pcs.). Cut large fruits in half. Pour sugar into the depression where the bone was.

Take out the curd mass. Separate a piece and form a juicy. Put the plum and "blind" the bun. Send gombovtsy to boiling water. After surfacingcook for another 3-5 minutes. Arrange the finished balls on a plate. You can roll them in breadcrumbs or just sprinkle the topping on top.

Kremzliks

As noted at the beginning, many recipes of Transcarpathian cuisine cannot be imagined without potatoes. For example, kremzlik. In fact, these are ordinary potato pancakes, but they are cooked in a special delicious way, flavored with onions, sour cream and meat. Extraordinary taste!

So, to start, cut the meat (450 g) into pieces and fry over moderate heat. As soon as they are ready, immediately pepper and s alt. Grate potatoes (1.5 kg) on the smallest grater and add chopped onion (1.5 pcs.). Next, send 5 cloves of crushed garlic, flour (5 tbsp.), Eggs (2 pcs.) And 2 tbsp. spoons of sour cream. Knead the dough thoroughly until smooth. Fry like regular potato pancakes.

Put 5-6 kremzliks into prepared pots. Arrange the meat on top and the remaining onion, which should have been fried in a separate pan. Add to each pot 2 tbsp. spoons of sour cream, and at the end pepper and sprinkle with herbs. Bake for 15 minutes at 180°C.

Dishes to Try

If you are planning a gastronomic tour and want to get acquainted with Transcarpathian cuisine in its historical homeland, be sure to write down the following dishes in your dictionary:

• Picnica - sausage with paprika.
• Palinka - alcoholic tincture on berries or fruits.
• Gurka - black blood with rice.
• Kifliki - bagels with sweet fillings.
• Shovdar - preparing forbig holidays and is pork smoked on plum or cherry branches.
• Baniki - yeast dough rolls with various fillings.
• Strepachki - dumplings made from boiled or raw potatoes.