Lemkish cuisine
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The Lemkish cuisine (rut. Харчування Лемків ) is the originally Ruthenian cuisine of the Lemken and related to the cuisines of the southeastern neighboring countries of Poland . The contribution of the typical old Wallachian dishes is the most important.
There is also a combination of local and regional cooking traditions in the individual regions of the Carpathian Mountains, such as the Ondauer Uplands , whose cuisine has many influences from Hungarian and Slovak , the Lower Beskids or the eastern border of the Forest Carpathians . In addition, in the south a strong influence of Mantakens in the western Carpathian arc became bigger and bigger, also from the northern ones as Lemkiwschtschyna was dominated under the influence of the forest German peasant culture in Poland, which was Polonized until the 17th century . Polish and Ukrainian cuisine coexist here. In the south, in the Polish-Slovakian border area, between the Poprad and the San River , mostly Lemks lived for a long time, who were resettled after the Second World War as part of the Vistula action . Today the small-scale Lemken enclaves are located on Polish soil in the upper Oslawa river basin and in the Beskids , east of Lake Solina , between Wołosate and Lesko .
The numerous sourdough and soup dishes such as borscht , sour flour soups , dumplings and pastries are characteristic of the regional Lemkish cuisine . Local products such as potatoes , sauerkraut , various types of cabbage and beans dominate the vegetable side dishes . Typical main course ingredients are kefir or buttermilk , cumin and garlic . Their daily diet mostly consisted of porridge and brimsen cheese with spicy foods, milk and dairy products, poultry, bread, potatoes, vegetables and fruit. The cheese is enjoyed with bread and various dumplings, but it is also used to prepare various types of food.
Of fish were river trout , eel , burbot , barbel , Marinken , gudgeon , bream or Dunken used. The other fish were caught either with nets or a special wire basket for fishing on the banks of the rivers San , Poprad , Ondava , Osława , Wisłok and most of the Carpathian streams, which were dried and salted, and a staple food for the poorest people was made out.
The kitchens of the Subcarpathian and Eastern Carpathians are similar, as they are the result of their connection with the Galician tradition of the dual monarchy . But even from village to village , even from family to family, there are differences in preparation and eating habits.
The first printed cookbook for Galician- Precarpathian cuisine is the Książka kucharska by Johann Pellar from 1866 (Reprint Rzeszów 1885)
Regional specialities
- Cabbage rolls with potatoes
- Brimsennocken the Lemkish way with bacon
- Potato cake with meat filling
- Sweet dumplings filled with plums
- Pierogi with plum filling
- Kiselo - potato chops with a meat filling poured over with sour milk, spicy with garlic and mint
Web links
Individual evidence
- ↑ Roman Reinfuss. Łemkowie w przeszłości i obecnie, p. 8. Janusz Rieger. Łemkowie i ich język. Pp. 25, 31, 1983
- ↑ W łemkowskiej kuchni
- ^ Fish from the rivers in Galicia p. 50 , Oskar Kolberg. Sanockie-Krośnieńskie p. 98
- ↑ Oskar Kolberg Sanockie-Krosnienskie I - III
- ↑ Bobrecki J.