Gastronomy of Vojvodina
Vojvodinian cuisine is known as a mixture of the different cuisines of the peoples who have lived in this area for centuries. German cuisine has a great influence on nutrition and food preparation in Vojvodina. Hungarian, Romanian, Slovak and Serbian cuisine also exert a strong influence, while some dishes are derived from Russian and other culinary traditions from the surrounding area. The influence of all these peoples can be seen in the names of dishes that have been preserved to this day.
Vojvodina is an inexhaustible source of inspiration when it comes to gourmets and hedonism.
The traditional Sunday lunch is a kind of national brand that is cherished with love and has a ritual status among the inhabitants of Vojvodina. It starts with a cold appetizer, often specialties of dry and smoked meat, such as ham, prosciutto, pork scratchings or fish goujons, but also pastries such as scones with crackling or rolls with cheese. Then, soups or stews made from different types of meat and vegetables are served, or the famous white soup, also known as ragu soup, sour soup, as well as various types of fish soup. The main meat dishes include such important examples as goulash, stew, perkelt (mutton stew) and ajmokac (chicken stew), which are prepared with abundant use of onions, tomatoes and other vegetables, with different spices, such as ground red pepper.
Vojvodinian cuisine is also rich in sweets. Every real Vojvodina lunch ends with a sweet dish or treat. In the previous edition of the cookbook, we wrote about poppy seed strudel, plum dumplings, floating islands and Doboš cake, and in this book we add recipes for doughnuts, grilijaš cake, somloi galuska, Palić pancakes, višnjara (cherry pie), cream rolls, cream pie and noodles with poppy seeds. The list of foods from Vojvodina is of course much, much longer, so vanilla cakes, gurabije, gingerbread, puslice, various types of homemade biscuits, princess doughnuts, semolina koh, wafers, damen kapric, macaroons and numerous other cakes immediately come to mind.
THE LIST OF DISHES FROM VOJVODINA IS VARIED, WITH A LOT OF MEAT, AMONG WHICH PORK IS PREDOMINANT. THE GASTRONOMIC WEALTH OF THIS CUISINE WITH GRAINS, VEGETABLES, FISH,SPICES AND FRUITS ORIGINATES FROM THE RESOURCES OF VOJVODINA PLAINS, ITS FOREST AND RIVERS.
Salads and cold cuts, of course, accompany the rich list of appetizers, soups, main dishes and desserts, and the special spirit of Vojvodinian cuisine is complemented by homemade juices, brandies and wines.
