The Must-try Dishes When Coming To Europe
Like the culture, the cuisine of European countries is very diverse and rich, including dishes you cannot miss if you come here.Wiener Schnitzel (Austria): Thin veal with butter and crumbs Noodles, deep-fried, served with potatoes and herbs while still hot. This dish of clams and fried potatoes is very popular in Belgium. You can even enjoy it at gas stations or cafes in supermarkets. Photo: Casinotroisilets
com.Jota (Croatia): With ingredients such as beans, bacon, pork, potatoes and cabbage, this is a traditional dish of Istria region in Croatia. Enjoying a bowl of hot jota on a cold day is always great. Halloumi and watermelon (Cyprus): The salty and fatty taste of Halloumi cheese combined with the sweetness of the watermelon creates a delicious snack, adding a cup of Cyprus coffee. perfect. Photo: Yestoyolks.com
Photo: Lidovky.cz.Frikadeller (Denmark): Pork balls (can be beef or veal) are served with potatoes and cabbage, sprinkled with a special sauce, bread and butter. Photo: Favfamilyrecipes.com.Goulash (Hungary): Goulash is meat stewed with potatoes and other vegetables, add paprika. This is a traditional dish and one of the symbols of Hungary that you should not miss when coming here. Photo: Tasteofnovascotia. com.Moussaka (Greece): Eggplant, tomatoes and ground meat are layered, sprinkled with Béchamel sauce and baked, creating a fascinating fragrance. Photo: Mygreekdish.com.Poronkaristys (Finland): Reindeer meat is popularly used in Finland. Slices of meat are deep fried, salted and pepper, added with water, cream, and beer, and then stewed. This dish is usually served with mashed potatoes, Lingonberry jam and pickled cucumbers. Photo: Reseptitaivas.
fi.Pot-au-feu (France): It can be said that this is the most popular dish in families in France, including beef stewed with various vegetables such as carrots, potatoes , radishes, onions… depending on the time of year. Photo: Oregonlive.com.Rosolje (Estonia): Beetroot is mixed with potatoes and other ingredients to create a salad with eye-catching color and unforgettable taste. Photo: Estonianworld.com.Sauerbraten (Germany): Beef (or pork, sheep . ..) is marinated with vinegar or wine, water, herbs, spices, for about 3-10 days before cooking. The longer it is left on, the softer and more delicious the meat is. Sauerbraten is usually served with red cabbage, potato cake or boiled potatoes. Lamb stew (Ireland): Lamb is stewed with potatoes, onions and parsley, with a place to add carrots. This dish has an attractive taste. Photo: Thenakedkitchen.
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