Depends, coastal eat a lot of seafood, even have their own way of cooking involving a wood fire stove and a cast iron cauldron lid, continental eat like Bulgarians, Hungarians, etc and my grandma also made the best soups and sarma, while my grandfather made the best smoked meats and rakija out of his own plums.
the variation in our cuisine stems from times of historical occupation of our various territories. dalmatia and istria have been byzantine and italian territories for a very long time, while croatia proper and slavonia get most of their external influences from times of austria-hungary and turkish incursions into the balkans.
inland areas are heavy on pork, with salami, sausages, stews, stuffed foods and hams making up a good chunk of continental cuisine alongside corn (polenta), peppers and cheeses. it also has more turkish influence from the time of the ottoman empire, so things like sarma or kebabs (with our cabbage-based iteration of sarma stemming from austrian introduction of sauerkraut, and čevapi being a variation of kebab we lifted from bosnians)
coastal areas are seafood and pasta of a more mediterranean type, so various fish, bivalves, squid/octopus, truffles, olives and olive oil, wine, etc.
and also rakija is everywhere. generally of the plum kind, often homemade.
I effectively know jack shit about Slav food/culture in general.
But my job sends me to a shit ton of countries/regions ranging from great to tribal shithole, usually for at least a month for each assignment, which is long enough to get drunk often enough to ask a restaurant for a hangover cure.
Slavs have, unequivocally, the best hangover cure items on the planet. And I say this as someone who has been shitfaced almost everywhere except a research station in Antarctica.
As I said, I know jack shit about what it actually was.
I was given a small glass of what seemed like 50/50 vodka and pickle brine.
And a slightly larger glass of what I’m certain was kefir because I actually know kefir
And I was served some savory fried pastries/pies sort of like deep-fried perogis, along with some stuff that was sort of like sauerkraut but not, and also had onions in it.
But that combination of stuff made me feel tons better, and did so faster than “hangover” cures I’ve had in countries where I actually know a bit of the language and know what I’m eating.
yeah, when everyone in your country is a vodka enjoyer / alcoholic you get pretty good at hangover cures
pickle brine is a classic, it works a bit like an isotonic drink, rehydrates you nicely (need to use salt-fermented pickles though, not ones with vinegar). same thing with kefir and anything fried tends to help too
I went to dinner at my Russian friend's house and the food was so insanely bland I could barely get it down. Slavs, what are your most well seasoned flavorful dishes? I refuse to believe all Slavic food is bland.
barszcz / polish-style borscht is very flavorful. sweet and sour, often with lots of herbs and spices
bigos can also be very flavorful, especially if you add some nice forest mushrooms and prunes to it
>my Russian friend's house and the food was so insanely bland
I suppose after ussr a lot of Russians cant cook well russian dishes=)
Also i think we tend to not put spices into dishes, but to use condiments and sauces. Most common are horseradish, mustard and ogonek (like tomato passata with shitloads of garlic). Also we adopt from nearby countries things like adjika (chili paste with spices), tkemali (sour plum sauce), narsharab (pomegranate sauce) etc.
And for very dishes, dunno, try beef Stroganoff, soljanka, coulibiak (that was even in shokugeku no soma)
I am transitioning to trasn slavic because there is a cute slavic girl I want to bang and marry. Whats the most slavic meal I can make her on our first date
What do HRVATZI/Croatians eat?
Depends, coastal eat a lot of seafood, even have their own way of cooking involving a wood fire stove and a cast iron cauldron lid, continental eat like Bulgarians, Hungarians, etc and my grandma also made the best soups and sarma, while my grandfather made the best smoked meats and rakija out of his own plums.
Croatia is a very tiny area.
the variation in our cuisine stems from times of historical occupation of our various territories. dalmatia and istria have been byzantine and italian territories for a very long time, while croatia proper and slavonia get most of their external influences from times of austria-hungary and turkish incursions into the balkans.
inland areas are heavy on pork, with salami, sausages, stews, stuffed foods and hams making up a good chunk of continental cuisine alongside corn (polenta), peppers and cheeses. it also has more turkish influence from the time of the ottoman empire, so things like sarma or kebabs (with our cabbage-based iteration of sarma stemming from austrian introduction of sauerkraut, and čevapi being a variation of kebab we lifted from bosnians)
coastal areas are seafood and pasta of a more mediterranean type, so various fish, bivalves, squid/octopus, truffles, olives and olive oil, wine, etc.
and also rakija is everywhere. generally of the plum kind, often homemade.
any sources on this? most of it sounds ridiculously far-fetched
Nobody would lie on the internet, anon.
I effectively know jack shit about Slav food/culture in general.
But my job sends me to a shit ton of countries/regions ranging from great to tribal shithole, usually for at least a month for each assignment, which is long enough to get drunk often enough to ask a restaurant for a hangover cure.
Slavs have, unequivocally, the best hangover cure items on the planet. And I say this as someone who has been shitfaced almost everywhere except a research station in Antarctica.
don't leave us hanging, ass; what is it?
As I said, I know jack shit about what it actually was.
I was given a small glass of what seemed like 50/50 vodka and pickle brine.
And a slightly larger glass of what I’m certain was kefir because I actually know kefir
And I was served some savory fried pastries/pies sort of like deep-fried perogis, along with some stuff that was sort of like sauerkraut but not, and also had onions in it.
But that combination of stuff made me feel tons better, and did so faster than “hangover” cures I’ve had in countries where I actually know a bit of the language and know what I’m eating.
yeah, when everyone in your country is a vodka enjoyer / alcoholic you get pretty good at hangover cures
pickle brine is a classic, it works a bit like an isotonic drink, rehydrates you nicely (need to use salt-fermented pickles though, not ones with vinegar). same thing with kefir and anything fried tends to help too
You have to remember, half your cures are alcohol too. Chesty cough? Booze. Headache? A different booze.
Pelinkovac is a cureall.
Oh boy I sure love pickled shit
Me too
can't go wrong with cevapi, greasy flatbread with a sour cream thing and ajvar
I went to dinner at my Russian friend's house and the food was so insanely bland I could barely get it down. Slavs, what are your most well seasoned flavorful dishes? I refuse to believe all Slavic food is bland.
barszcz / polish-style borscht is very flavorful. sweet and sour, often with lots of herbs and spices
bigos can also be very flavorful, especially if you add some nice forest mushrooms and prunes to it
looks like roaches in manure lol
do east euros really????
>t. cincinatti chilli enjoyer
You can dice the ingredients if you have a terminal case of child-palete and don't like texture in your food.
>my Russian friend's house and the food was so insanely bland
I suppose after ussr a lot of Russians cant cook well russian dishes=)
Also i think we tend to not put spices into dishes, but to use condiments and sauces. Most common are horseradish, mustard and ogonek (like tomato passata with shitloads of garlic). Also we adopt from nearby countries things like adjika (chili paste with spices), tkemali (sour plum sauce), narsharab (pomegranate sauce) etc.
And for very dishes, dunno, try beef Stroganoff, soljanka, coulibiak (that was even in shokugeku no soma)
I am transitioning to trasn slavic because there is a cute slavic girl I want to bang and marry. Whats the most slavic meal I can make her on our first date
cigarettes, pickles, and the preferred white liquor from her country of origin.