Russian meat dumplings
Like most Central European cuisines, Polish cuisine is hearty and meat-heavy. Additionally, noodles and cereals make regular appearances on the dinner table. While Poland’s most famous dish is their pierogi (dumplings), their cabbage-based stews are also worth trying.
Try: Bigos (Hunter’s stew) at Polonia @ The Polish Club
Like Poles, Hungarians are fond of meat and stews. According to Corner 75 owner Paul Varga: “this explains why the goulash became Hungary’s national dish.” For something with a bit more spice, try the paprikás, a meat stew that’s flavoured with paprika and served with nokedli (small dumplings).
Try: Goulash at Corner 75
the peasant population’s local produce. Rye sandwiches (smørrebrød) make for simple lunch options, while frikadeller (meatballs) is the ultimate comfort food for those long Danish winters.
Try the: Smørrebrød selection at DANSK
According to Bulgarian-born Andy Popov, Bulgarians consume a large quantity of yoghurt which explains why yoghurt-based dishes such as tarator (yoghurt and cucumber soup) are popular. Additionally, oven-baked dishes such as the banitsa (filo pie) and moussaka remain enduring favourites.
Try: Banitsa at The Crimean
Russia, by area, is the largest country in the world. Thus, it’s no surprise that Russian cuisine is diverse. From borscht to pelmeni (Russian meat dumplings, pictured above) and from blini to shashlik (shish kebabs), there is a dish to match all kinds of vodka.
Try: Pelmeni with dill and sour cream at Nevsky
In addition to influenced by the former-Yugoslavia as a whole, Serbian cuisine also has strong Greek and Turkish influences due to the Ottoman rule. For a dish that culminates them all into one neat package, look no further than the spicy pljeskavica, Serbia’s answer to the hamburger.
Try: Pljeskavica at Village Grill
Like Serbian cuisine, Croatian food has heavy Slavic influences. Additionally, Croatia’s coastal location means that there are also strong Mediterranean touches to the food such as the use of olive oil, seafood and pasta, especially in Dalmatia.
Try: Dalmatian-style chargrilled prawns at Brutale
Like the Dutch people themselves, Dutch cuisine is straightforward. According to Dutch-born chef Anton Kaijser, high carb and fat content is a result of the Dutch labourers’ dietary needs, thus diary products and potatoes appear in almost every meal. To meet your daily protein requirements though, head for the meatballs.
Try: Bitterballen (meatballs) at The Dutch Butcher
Contemporary Czech food is very meat-based thanks to the current abundance of farmable meats. A typical Czech dinner would consist of two courses: a soup course and a hearty main dish, with steins of Budvar as the perfect accompaniment.
Try: Knedliky (bread dumplings) at Cheeky Czech
Due to Sweden expansive land mass, its cuisine is diverse. Reindeers sit alongside game meats at dinner with bowls of lingonberry jam on the side – yes, that’s right, IKEA meatballs make up only a fraction of Swedish cuisine. Can’t decide what you want? Sample all the delights at a smörgåsbord, a buffet that’s better than your hotel restaurant’s.
Try: Smörgåsbord at Miss Maud
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