50 Dishes

Side, Snack, Appetizer

Baklazhannaya ikra

Roasted eggplant spread or dip, serve with toast, bread, vegetables

Side, Snack, Appetizer

Chrain

Chrain (czech: křen; slovak: chren; german: meerrettich or kren; polish: chrzan; romanian: hrean; russian: хрен, romanized: khren; ukrainian: хрiн, romanized: khrin; yiddish: כריין, romanized: khreyn; hebrew: חזרת, romanized: khazeret; meaning "horseradish" in all these languages) is a spicy paste made of grated horseradish. it is a common condiment for meat and fish dishes in eastern and central european cuisines (slovene, northern croatian, belarusian, czech, slovak, german (especially bavarian), polish, romanian, latvian, lithuanian, russian, ukrainian and ashkenazi jewish cuisine). chrain comes from yiddish כריין, which is in turn a loanword from slavic languages.there are two common forms of chrain in the slavic and ashkenazi jewish cuisines. white chrain consists of grated horseradish and vinegar, and sometimes sugar and salt, while red chrain includes the addition of beetroot. these types of chrain are distinct from other horseradish-based condiments in that they are pareve (contain no dairy products), making it acceptable at both meat and dairy meals according to jewish dietary law. in contrast, many central european varieties include cream, while some russian recipes call for chrain with smetana (sour cream). there are also varieties including apples, lingonberry, cranberry and oranges. the use of chrain in eastern and central european cuisines jewish communities is ancient, and is first attested in writing from the 12th century. though it has had several historical uses, chrain is most commonly associated in modern times with gefilte fish, for which it is considered an essential condiment. in eastern and central european cuisines chrain is a typical condiment for various fish dishes, as well as for meat and fish zakuski, such as kholodets (aspic) and beef tongue.

Side, Snack, Appetizer

Khrenovina

Khrenovina sauce (russian: хреновина) is a spicy horseradish sauce served with a main course, popular in siberia. it is prepared by blending fresh tomatoes, horseradish, garlic and salt. ground black pepper, ground paprika, sweet bell pepper, vinegar, and sugar may also be added. it may be served with traditional russian meat dishes, including pelmeni. the sauce is sometimes also called khrenodyor (radish-throttler), gorlodyor (throat-throttler), , vyrviglaz (yank-out-the-eye) or flame. the sauce can be kept in a refrigerator for a long time without preservatives if stored in a sealed jar. increasing the amount of horseradish and garlic used extends the length of time for which it can be stored.

Side, Snack, Appetizer

Vegeta

Vegeta is a condiment which is a mixture primarily of salt with flavour enhancers, spices and various vegetables developed in 1959 by a bosnian croat scientist zlata bartl, and has become a product sold worldwide. vegeta is produced by podravka, a company from koprivnica, croatia, as well as a subsidiary of podravka in poland and two vegeta licensees from austria and hungary. there have been around 50 instances of other companies attempting to reproduce the product.vegeta was conceived in 1958 in podravka's laboratories and professor paul ivanić was head of the team that developed it. the product was first sold in yugoslavia in 1959 as "vegeta 40". in 1967 vegeta was first exported to hungary and the ussr and is now sold in around 40 countries worldwide.there is also a "no msg added" version for those avoiding monosodium glutamate.

Side, Snack, Appetizer

Chorba

Chorba from arabic (شوربه) from the word chareb (شرب, drinked) or shorba is a broad class of stews or rich soups found in national cuisines across the middle east, algeria, central europe, eastern europe, central asia, middle east, balkans and the indian subcontinent. it is often prepared with added ingredients but served alone as a broth or with bread.