The southern half of Eastern Europe is a wheat and wine-producing area. The northern half is a rye and beer producing area. The two basic grains of Eastern Europe are wheat and rye. Wheat is produced in the south and center; rye in the north and east. Generally both are processed into bread. The potato is a starch staple throughout Eastern Europe. The most valued meats are beef and veal, and large amounts of butter, cream and a variety of cheeses are consumed. Throughout Eastern Europe meat and animal products are emphasized. Seasonings play a lesser role and foods are often mildly or subtly flavored.
Four to five meals a day are customary including coffee breaks, which are usually served with small sandwiches such as a roll or pastry. Breakfast consists of tea or coffee and often porridge of oatmeal, barley or rice. Sometimes toast with butter and jam is eaten. Eggs, ham and cheese may be included. Lunch away from home consists of sandwiches and a pastry. At home, however, lunch is often a soup and perhaps sausage with potatoes. Supper includes soups and stews served with dark rye breads and rolls. Caviar is popular and often served with minced onions and sour cream. Evening teas are served with sandwiches and dessert foods.
When invited for a specific time it is polite to arrive promptly. If you are considered a friend you may simply be asked to come for dinner, in which case 6 p.m. is common. It is acceptable to bring a gift for the host. Prior to the meal, drinks and some hors d’oeuvres are typically served. It is proper to comment positively about the food, which may be passed at the table. It is impolite to add seasonings to your food without having tasted them first; ideally they should be eaten as served. Conversations are lively, and it is normal to remain seated at the table long after the meal is finished.
| Milk Products | Milk and milk products from cows, sheep,
goats and mares are used. Sour cream is important and other fermented dairy products are also important. |
| Meat, Fish, Poultry and Protein Alternatives | Pork is most prevalent while mutton, veal,
beef and game are also common. A wide variety of poultry and game birds are used. Fresh and saltwater fish are eaten; caviar and other fish egg products are incorporated. Eggs are used. |
| Fruits and Vegetables | A wide variety of fresh and dried fruits
and berries are used. Root vegetables are common. Hot peppers and paprika are prevalent, particularly in Hungary. |
| Breads and Cereals |
Rye, buckwheat (as Kasha and in Blini) and wheat are common grains and
used in breads. Pumpernickel and rye breads are staples. Oat
and barley are used in porridge and gruel. Millet and rice can
also be found. Egg noodles are prevalent. |
| Cooking fats |
Butter and lard are most common, although goose and chicken fat are used
if available. Vegetable oils are favored in Poland. |
| Beverages | Tea is a preferred beverage in the former
Soviet Union, coffee elsewhere. Wine and vodka are made locally. |
| Seasonings | Chives, cinnamon, coriander, dill, lemon juice, nutmeg, parsley, pepper and vinegar are used in the north. Horseradish root, caraway seeds, poppy seeds, mustards and mayonnaise are also used frequently. Paprika is used widely in Hungarian cooking. Garlic is used extensively in southern regions, but is not found in traditional northern cuisines. |
| Other | Nuts and seeds are widely used. |
| Cooking methods | Soups and stews are prevalent; Smoking, curing and sausage-making are also common. Various forcemeats are used. Preserves are important. |
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Last Updated: February 17, 2006