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64 relations: Ashkenazi Jews, Belarusian, Belarusian cuisine, Berry, Bilberry, Borscht, Broth, Central Asia, Cherry, Cinnamon, Czech lands, Dessert, Dough, Dried fruit, Dumpling, Egg as food, Esox, Farmer cheese, Fish, Flour, Fruit syrup, Germany, Ham, Hungarian cuisine, Islamic holidays, Italian cuisine, Jewish cuisine, Joshpara, Kreplach, Lahoysk, Lamb and mutton, Lithuanian, Lithuanian cuisine, Magic (supernatural), Magician (fantasy), Main course, Manti (food), Meat, Minsk, Mushroom, Onion, Pelmeni, Pierogi, Poles, Polish cuisine, Polish–Lithuanian Commonwealth, Pork, Ravioli, Russian cuisine, Salt, ..., Sander (genus), Sauerkraut, Sautéing, Siberia, Slavic languages, Smoking (cooking), Soup, Soviet Union, Tatars, Tyszkiewicz, Ukrainian cuisine, Ural Mountains, Veal, Water. Expand index (14 more) »
Ashkenazi Jews
Ashkenazi Jews, also known as Ashkenazic Jews or simply Ashkenazim (אַשְׁכְּנַזִּים, Ashkenazi Hebrew pronunciation:, singular:, Modern Hebrew:; also), are a Jewish diaspora population who coalesced in the Holy Roman Empire around the end of the first millennium.
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Belarusian
Belarusian may refer to.
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Belarusian cuisine
Belarusian cuisine shares many similarities with cuisines of other Eastern, Central and Northeastern European countries, basing predominantly based on meat and various vegetables typical for the region.
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Berry
A berry is a small, pulpy, and often edible fruit.
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Bilberry
Bilberries are any of several primarily Eurasian species of low-growing shrubs in the genus Vaccinium (family Ericaceae), bearing edible, nearly black berries.
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Borscht
Borscht is a sour soup popular in several Eastern European cuisines, including Ukrainian, Russian, Polish, Lithuanian, Belarusian, Romanian, Ashkenazi Jewish and Armenian cuisines.
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Broth
Broth is a savory liquid made of water in which bones, meat, fish, or vegetables have been simmered.
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Central Asia
Central Asia stretches from the Caspian Sea in the west to China in the east and from Afghanistan in the south to Russia in the north.
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Cherry
A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit).
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Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.
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Czech lands
The Czech lands or the Bohemian lands (České země) are the three historical regions of Bohemia, Moravia, and Czech Silesia.
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Dessert
Dessert is a confectionery course that concludes a main meal.
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Dough
Dough is a thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops.
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Dried fruit
Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators.
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Dumpling
Dumpling is a broad classification for a dish that consists of pieces of dough (made from a variety of starch sources) wrapped around a filling or of dough with no filling.
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Egg as food
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
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Esox
Esox is a genus of freshwater fish, the only living genus in the family Esocidae—the esocids which were endemic to North America and Eurasia during the Paleogene through present.
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Farmer cheese
In the United States, farmer cheese (also farmer's cheese or farmers' cheese) is pressed cottage cheese, an unripened cheese made by adding rennet and bacterial starter to coagulate and acidify milk.
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Fish
Fish are gill-bearing aquatic craniate animals that lack limbs with digits.
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Flour
Flour is a powder made by grinding raw grains or roots and used to make many different foods.
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Fruit syrup
Fruit syrups or fruit molasses are concentrated fruit juices used as sweeteners.
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Germany
Germany (Deutschland), officially the Federal Republic of Germany (Bundesrepublik Deutschland), is a sovereign state in central-western Europe.
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Ham
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking.
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Hungarian cuisine
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars.
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Islamic holidays
There are two official holidays in Islam: Eid Al-Fitr and Eid Al-Adha.
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Italian cuisine
Italian cuisine is food typical from Italy.
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Jewish cuisine
Jewish cuisine is a diverse collection of cooking traditions of the Jewish people worldwide.
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Joshpara
Joshpara are dumplings popular in Central Asian and Middle Eastern cuisines.
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Kreplach
Kreplach (from קרעפּלעך and קרפלך) are small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may also be served fried.
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Lahoysk
Lahoysk (Lahojsk,; Логойск, Łohojsk) is a city in the Minsk Region of Belarus and the administrative center of Lahoysk District.
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Lamb and mutton
Lamb, hogget, and mutton are the meat of domestic sheep (species Ovis aries) at different ages.
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Lithuanian
Lithuanian may refer to.
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Lithuanian cuisine
Lithuanian cuisine features products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialties.
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Magic (supernatural)
Magic is a category in Western culture into which have been placed various beliefs and practices considered separate from both religion and science.
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Magician (fantasy)
An enchanter, enchantress, mage, magician, sorcerer, sorceress, warlock, witch, or wizard, is someone who uses or practices magic derived from supernatural, occult, or arcane sources.
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Main course
The main course is the featured or primary dish in a meal consisting of several courses.
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Manti (food)
Manti (مانتا, manta, monta, мәнті, mänti, مأنتى, mantı, manti, մանթի, Tatar: манты; indicates either singular or plural) or mantu (мантуу or манты; Pashto, Persian, منتو) are dumplings popular in most Turkic cuisines, as well as in the South Caucasian, Central Asian, Chinese Islamic.
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Meat
Meat is animal flesh that is eaten as food.
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Minsk
Minsk (Мінск,; Минск) is the capital and largest city of Belarus, situated on the Svislach and the Nyamiha Rivers.
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Mushroom
A mushroom, or toadstool, is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.
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Onion
The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
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Pelmeni
Pelmeni (пельме́ни — plural, пельмень — singular) are dumplings of Russian cuisine which consist of a filling wrapped in thin, unleavened dough.
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Pierogi
Pierogi (singular pieróg), also known as varenyky, are filled dumplings of Eastern European origin made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water.
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Poles
The Poles (Polacy,; singular masculine: Polak, singular feminine: Polka), commonly referred to as the Polish people, are a nation and West Slavic ethnic group native to Poland in Central Europe who share a common ancestry, culture, history and are native speakers of the Polish language.
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Polish cuisine
Polish cuisine is a style of cooking and food preparation originating in or widely popular in Poland.
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Polish–Lithuanian Commonwealth
The Polish–Lithuanian Commonwealth, formally the Crown of the Kingdom of Poland and the Grand Duchy of Lithuania, after 1791 the Commonwealth of Poland, was a dualistic state, a bi-confederation of Poland and Lithuania ruled by a common monarch, who was both the King of Poland and the Grand Duke of Lithuania.
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Pork
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus).
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Ravioli
Ravioli (singular: raviolo) are a type of dumpling composed of a filling sealed between two layers of thin pasta dough.
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Russian cuisine
Russian cuisine is a collection of the different cooking traditions of the Russian people.
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Salt
Salt, table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
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Sander (genus)
Sander (formerly known as Stizostedion) is a genus of fish in the Percidae (perch) family.
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Sauerkraut
Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria.
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Sautéing
Sautéing (in reference to tossing while cooking) is a method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat.
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Siberia
Siberia (a) is an extensive geographical region, and by the broadest definition is also known as North Asia.
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Slavic languages
The Slavic languages (also called Slavonic languages) are the Indo-European languages spoken by the Slavic peoples.
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Smoking (cooking)
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.
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Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, juice, water, or another liquid.
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Soviet Union
The Soviet Union, officially the Union of Soviet Socialist Republics (USSR) was a socialist state in Eurasia that existed from 1922 to 1991.
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Tatars
The Tatars (татарлар, татары) are a Turkic-speaking peoples living mainly in Russia and other Post-Soviet countries.
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Tyszkiewicz
Tyszkiewicz is the name of the Polish-Lithuanian magnate family of Ruthenian origin.
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Ukrainian cuisine
Ukrainian cuisine is the cuisine of Ukraine.
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Ural Mountains
The Ural Mountains (p), or simply the Urals, are a mountain range that runs approximately from north to south through western Russia, from the coast of the Arctic Ocean to the Ural River and northwestern Kazakhstan.
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Veal
Veal is the meat of calves, in contrast to the beef from older cattle.
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Water
Water is a transparent, tasteless, odorless, and nearly colorless chemical substance that is the main constituent of Earth's streams, lakes, and oceans, and the fluids of most living organisms.
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References
[1] https://en.wikipedia.org/wiki/Kalduny
