Historically, there are representatives of many nationalities living in Transcarpathia. And thanks to this, Transcarpathian cuisine has long become international. Unique and unique, it is filled with ingredients peculiar to Hungarians, Ruthenians, Jews, Slovaks, Romanians and other peoples living in this region. Most of them are known for a long time, and they can often be found on the tables of many nationalities.
Multinational sources of the kitchen of Transcarpathia
Speaking about the Hungarian component of Transcarpathian cuisine, first of all it is necessary to mention "paprikash", "kerezet", "perkelt" and "bograch-goulash".Among them is also the hotly beloved Lecho in Russia.
Romanian dishes are complex in their names, but they are tasty filling: "giveche", "zamu ku beans", "Ingroshala khrybe" and "Tokana kubinza".
And from the Slovaks the kitchen was replenished with such famous meat lovers as "carbonates", "jadki", "stapachki", "bays" and "stark".
Rusinskaya cuisine is represented by such characteristic treats as "meat in Poloninsky", "Chicken in Uzhgorod", "Kremzliki", soup-goulash and various vareniki.
Traditional dishes of Transcarpathian cuisine
Simple and hearty dishes of Transcarpathian cuisine in the rural version are made from simple products. Here, potatoes, cabbage, bread, sour milk, cheese, beans and corn are most often used.
Transcarpathian lunch does not happen without the first dish. In honor here broths and watering, their recipes in the Transcarpathian culinary tradition are typed several dozen. So, they are accustomed to starting a traditional dinner with "Rezanok" - chicken watering with the addition of home-made noodles.
For cooking garnishes and snacks here it is customary to use vegetables and greens. Many dishes are prepared with the use of flour, it is necessarily present in the kitchens of Transcarpathian housewives. The most famous dishes from wheat flour are "Gombovtsi" - boiled balls made from flour, semolina and cottage cheese, and "Knedli"( the same, only with the filling).
Corn in Transcarpathia is the leading cereal crop, most of the recipes with flour are based on the use of corn flour. In mountainous regions and foothills, cornmeal dishes are popular, and I am constantly present on the tables of most local residents. There are many methods for preparing them, and they differ in terms of both ingredients and methods of temperature treatment.
Pasture livestock breeding has always been the central link in agriculture in Transcarpathia. A considerable role in this was played by the natural conditions in which the local population lives. That is why at the core of the food of the inhabitants of the foothills and mountain areas are meat, milk and various products of their processing.