Serbian traditional cuisineSrpska tradicionalna kuhinja
Text by Tamara Bošković
Serbian traditional cuisine encompasses many flavors and aromas of various peoples. You can try special Serbian dishes only in Serbia. In Serbia, it is common to eat three times a day (breakfast, lunch and dinner), noting that the most important and most often the most extensive meal – lunch.
Serbian cuisine is characterized by a very diverse, strong and spicy food, which is said to be a combination of Greek, Bulgarian, Turkish and Hungarian cuisine. It is dominated by meat, dough, vegetables and dairy products.
Food preparation is a special part of Serbian tradition and culture that everyone enjoys. In Serbian villages, the kitchen was also called “house”. The central part was “ognjište” (the fireplace), which was an important, cult place, next to which everyday life took place, the whole family gathered. They sat on wooden benches and chairs, the dishes were wooden and earthen, and in richer houses they were also made of copper. Bread was made from wheat or corn flour.
The specialties you must try in Serbia are: burek, gibanica, grilled meat, roast, Karadjordjeva steak, sarma, mućkalica, greaves, kajmak, prosciutto, ajvar and sour milk.
Bread is one of the basic ingredients of every meal in Serbia, it can even be said that it has a kind of ritual character. The traditional welcome greeting is when bread and salt are brought out in front of the guest. Bread also plays a very important role in religious rituals, and it is even considered a sin to throw away this food, no matter how long it lasts.
My favorite dish is a soup. There are two main types of this dish in Serbian cuisine: soup with noodles or dumplings (standard soup) and soup (soup with vegetables, pieces of meat …) Other soups are called čorbe – fish soup, tomato soup. The best soup made my grandmother.
by Tamara Bošković
Srpska tradicionalna kuhinja obuhvarta mnošštvo ukusa i mirisa raznih naroda. U Srbiji je uobičajeno jesti tri puta na dan (doručak, ručak i večera), gde je najvažniji i najopsežniji obrok –ručak.
Srpsku kuhinju karakteriše vrlo raznolika, jaka i začinjena hrana, za koju se kaže da je kombinacija grčke, bugarske, turske i mađarske kuhinje. Dominiraju meso, testo, povrće i mlečni proizvodi.
Priprema hrane poseban je deo srpske tradicije i kulture u kojoj svi uživaju. U srpskim selima kuhinju su takođe zvali „kuća“. Centralni deo je bilo ognjište (kamin), koje je bilo važno, kultno mesto, pored koga se odvijala svakodnevnica, okupljala se cela porodica. Sedeli su na drvenim klupama, stolicama, posuđe je bilo drveno i zemljano, a u bogatijim kućama pravljeno je od bakra. Hleb se pravio od pšeničnog ili kukuruznog brašna.
Specijaliteti koje morate probati u Srbiji su: burek, gibanica, meso sa roštilja, pečenje, Karađorđeva šnicla, sarma, đuveč, mućkalica, čvarci, kajmak, pršut, ajvar i kiselo mleko.
Hleb je jedan od osnovnih sastojaka svakog obroka u Srbiji, čak se može reći da ima ritualni karakter. Tradicionalni pozdrav dobrodošlice je kada se ispred gosta iznese hleb i so.
Moje omiljeno jelo je supa. Postoji dve vrste ovog jela u srpskoj kuhinji: supa sa rezancima ili knedlama i supa od povrća i komadića mesa. Sve ostale supe nazivaju se čorbe – riblja čorba, teleća čorba, paradajz čorba. Najbolju supu pravi moja baka, supu sa knedlama.
