Transcarpathian

Since a considerable number of nationalities live in this area due to historical moments, the dishes of Transcarpathian cuisine are international in nature. They are unique and contain many unique components that will unite the tastes and preferences of Hungarians, Ruthenians, Slovaks, Jews, Romanians, as well as other nationalities and nations. The prevailing majority of these meals have reached us since ancient times and are rarely found on other peoples' menus.

Hungarian cuisine here is represented by such national dishes as "Paprikash, " "Perkelt, " "Kereset, " "Bograch-gulash" and popular among the Russian population "Lecho. " The names of Romanian meals are quite difficult to pronounce to our person, but from this they do not become less tasty - "Zama ku beans, " "Tokana ku brynza, " "Givech" and "Ingroshala ku hrybe. " In Slovakia, the most popular are mainly meat dishes, such as "Carbonatki, " "Strapachki, " "Steranka, " "Jadki, " "Polivka sentinel" or "Bukhty. "

Undoubtedly, one cannot ignore Ruthenian cuisine, which is characterized by "Kremzliki, " "Chicken in Uzhgorod, " "Meat in Poloninsky, " dumplings with different fillings and soup gulash.

In rural areas, the dishes of Transcarpathian cuisine are distinguished by their simplicity in preparation and an uncomplicated set of products. The main food for villagers and villages is bread, cheese, cabbage, beans, potatoes, corn and sour milk.

In addition, a meal in Transcarpathia is not complete without first courses. The most common are watering and broths - recipes for Transcarpathian cuisine for their preparation are far from one dozen. The traditional family lunch here always starts with chicken watering with homemade noodles, called "The Cutters. "

Transcarpathian cooking uses a variety of vegetables and herbs on a large scale, which are important ingredients in numerous snacks and side dishes. And flour takes pride of place in the arsenal of any hostess - there are a lot of dishes with various types of flour in Transcarpathia. The most common meals from wheat flour according to the recipes of Transcarpathian cuisine among foodies are "Gombovtsi" (boiled balls of cottage cheese, semolina and wheat flour), as well as "Knedli" (a version of the same balls, but only with filling).

But, undoubtedly, in Transcarpathia, the advantage is given to dishes based on corn flour, because corn there is one of the leading grain crops. Traditionally, cornmeal dishes are quite common in foothill and mountainous areas, where locals cook and consume them almost every day. There are a lot of methods for preparing these dishes and they differ not only depending on the type of heat treatment, but also the components that are included in their composition.

Animal husbandry, including pasture, has always been one of the most important links of agriculture in the Carpathian region. First of all, good natural conditions contribute to this, so meat, milk and their processing products are the basis for the nutrition of the local population.