Eastern European cuisine

Eastern European cuisine encompasses many different cultures, ethnicities, languages, and histories of Eastern Europe.

The cuisine of the region is strongly influenced by its climate and still varies, depending on a country.

For example, East Slavic countries of the Sarmatic Plain (Belarusian, Russian and Ukrainian cuisine) show many similarities.

According to the Ethnic Food Lover's Companion, all significant Eastern European cuisines are closely connected with the political, social and economic revival of the region, following the long periods of historical turmoil.

"[1] Their main ingredients include eggs, used most frequently in doughs and pastries; dairy products (with yogurt and cheese among the staples); grains, including rye, barley, wheat, buckwheat and millet used in kashas and in the making of breads; vegetables, in cold storage and in pickling; fish (salmon, pike, carp and herring), birds and poultry (chicken, duck, goose, partridge, quail, turkey); red meats such as veal, beef, pork and mutton; and plentiful fruits including pears, plums, cherries, raspberries, pomegranates, dates, and figs, used for desserts and a variety of liqueurs.

Borscht , a beet soup found in many countries of Central and Eastern Europe
Beshbarmak , a traditional Kazakh pasta with horse meat
Sarma ( cabbage roll ) and mămăligă , popular in Romania, Moldova and other Eastern European countries
Kefir , a fermented milk drink originating in the North Caucasus region.