Eastern European food 

                                                                        a meal to fill the tummy

Do you also think that food is one of the primary delights of travelling? Do you also like experiencing the local food and drink traditions while you are in a new country?

When we went on our interrail and Couchsurfing journey through Eastern Europe, we wanted to discover every country´s speciality.

The Eastern European food traditions are quite similar to the ones in Scandinavia, where we are from. Historically, the food was made to meet certain criteria: it should be 

* cheap to produce

* cooked to fill the stomach 

* provide a lot of energy during the long winter months

In other words – lots of potatoes, beets, cabbage, soups and meat.

When we came to Poland, of course we had to try pierogi – a sort of dumpling that could be filled with almost anything and could be eaten both as an everyday meal and for special occasions.

In Hungary we tried the no 1 street food: langós – which is deep fried bread with a topping of garlic, sour creme and cheese. In later years, you could also find toppings such as bacon, mushrooms and black caviar – but those are mainly popular among tourists.

In Slovenia, our host made the traditional dish Idrijski zlikrofi, which is traditional Slovenian dumplings from Istria, made with homemade dough and potato filling.

And my son, who is a big fan of meat, decided to have a schnitzel at every place we visited – which was to his great surprise a common dish in most Eastern European kitchens.

Curious about our whole trip through Eastern Europe?

Here you can read more about it

And here you could get your own copy of the book