Eastern Europe

Eastern Europe

By
Gaye Weeden, Hayley Smorgon, Natalie King
Contains
18 recipes
Published by
Hardie Grant Books
ISBN
1740662865
Photographer
Mark Roper

A hearty cuisine, Eastern European cooking contains many vegetables and fruits, often preserved, pickled and stored in cellars over the freezing winter months. Relying on local produce, this peasant-style cooking comprises stews, soups and dumplings that warm and nourish the soul. Potatoes are a mainstay in the region, which is primarily devoted to farming and agriculture. The unique traditions and customs of the Ashkenazi Jews of Eastern Europe evolved over centuries. In the past, Ashkenazim tended to live in ghettos (or shtetlach) segregated from the non-Jewish population. They spoke Yiddish, a combination of German and Hebrew written in Hebrew script, and were sustained by pots of chicken soup. Ashkenazi food is usually cooked in chicken or goose fat, enriched with golden onions.

Featured Recipes in this Chapter

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