Central and Eastern European Cuisines

Gathers the cuisines of the central and eastern parts of the continent, where rye and wheat bread, dumplings, soups, pork, cabbage, root vegetables, pickles and dairy products are common. It includes Russian, Ukrainian, Polish, Czech, Slovak, Hungarian, Romanian and Bulgarian cuisines, and the Ashkenazi Jewish cuisine that developed among Jewish communities of this region. Within the European Cuisines subcategory it sits beside the groups Western European Cuisines, Northern European Cuisines, Southern European and Mediterranean Cuisines, and each entry is placed in the one group whose description fits it best.