Culinary journey. Food & Serbia

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Food & Serbia

Culinary journey the area where miraculously combines the beauty of nature and the wonders of architecture, created by human hands; the ancient capital, as if descended from the pages of fairy tales; emerald forests and mountains in the clouds, the blue Danube and Silver Lake, which can be compared to the sea. All have this beautiful and friendly country, can only wish her the world. Peace to you, Serbia!

Country: Serbia

Official name: Republic of Serbia, the capital – Belgrade.

Serbia on the world map: a State in south-eastern Europe, in the central part of the Balkan Peninsula and part of the Pannonian Plain. In the north of Serbia borders Hungary to the north-east of Romania, in the east of Bulgaria, in the south of the former Yugoslav Macedonia, in the south-west of Montenegro, in the west of Bosnia and Herzegovina.

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  • The feed here?

Why do people go to other countries? Obviously, not only relax but also to get to know another culture, history and nature. But there is another reason -poprobovat! Everyone who comes for the first time in Serbia at a glance fall in love with the beauty of this country and its cuisine. Local cuisine – one of the main attractions, and if you say that you are from Russia, you will open another miracle – a special Serbian hospitality mixed with the centuries-long respect for our country.

Why is it so delicious food in Serbia? Maybe because animals graze in clean meadows, fish splashing in the clear water, and grows in the pure land is not supersaturated with fertilizers and pesticides. And, most importantly, preparing all this with a pure soul and good thoughts.

So pass over carefully laid table Serb hostess.


Prshut – dried in the clean mountain air or smoked over charcoal pork, seasoned only with salt. Eat Prshut with cornbread proey and clotted cream. It is not only delicious, but also satisfying. And it’s just a snack!

Ciorba – daily soups, they have the flour is added and the soup becomes thick and rich. The most popular soup – veal, fish and ciorba chorba lamb. By the way, if you order in the Serbian chorba restaurant, do not rush to order a second dish – a sober assessment of their strength, because portions here – oh, which are not small!

Pleskavitsa – it is not a liquid meal, although the title seems to be obliged to splash anything on the plate. This is a big, very big burger, made from several times the processed meat, tender and juicy. Podaeyut it with fried potatoes and chopped onion.

Cevapcici – Serbian kebab, or rather little chopped grilled sausages, which can be enjoyed spiced onions and clotted cream. On the street they are sold wrapped in pita bread.

Karadzhordzheva shnitsla – pronounce the hard and eat delicious! This is an amazing schnitzel, breaded, stuffed with cheese, wrapped ham. The name of the dish received from the royal Serbian names – Karadjordjevic. And in this case, ordering shnitslu soberly count their strength – it is not small!

Muchkalitsa – worthy of your attention dish resembling a stew, but a little sharper, because the spices added to it without feeling sorry! Eat it with rice or boiled potatoes.

From fish dishes worth a try fried carp or trout, or fish chorba.

Srpska, Shopska salad and lettuce – salad of cucumbers, tomatoes and onions, except in Shopska need to add cheese.

Pechena paprika – one of the favorite dishes of the Serbs. Bulgarian peppers are peeled, marinated in vinegar with garlic and baked on an open fire.

All this is just the beginning of the list of those dishes that you are lucky enough to enjoy traveling the hospitable Serbia. You will find many delicious creations of hands of Serbian chefs: food on the grill and spit, beans and peppers, cheese, sausages, deli meats and pastries.

A few words about baking: it is indescribable! Layer Cake with cheese gibanica, meat – burek, with greens – zelyanitsa with potatoes – krompirusha, cabbage – pita sa-kupusom. And rolls, pizza, cakes, pancakes …. And sweet pastries!

  • Culinary journey. Dessert and drinks

Serbian sweets is a fusion of east and west: baklava, halva, sherbet and puff cakes with cherries, apples. Fruit and chocolate pancakes, cakes and pastries. If you have a sweet tooth – you just need to get here!

Culinary journey

Coffee in Serbia – all this, as well as in Russian tea. It is drunk with or without, between the case and on schedule. Here it is cooked extremely delicious and served with mineral water. Favorite drinks stronger coffee – a rakiy of plums, grapes, quince, pears and whole palette of local fruits. What is the difference between an ordinary vodka and rakiy? The aftertaste! It can not drink or snack, because the mouth is the taste and aroma of cherries, apricots …. In hot weather you will be offered a glass of wine – do not give up. The glass will shpritser – a white wine with mineral water, quenching your thirst in the hottest days. The main thing is not to overdo it.

  • National dishes


Culinary journey Moussaka

Although this dish is considered to be Greek, it excellently prepared in Serbia, bringing their flavor notes.


2 kg of potatoes
500 g minced meat (a mixture of beef and pork)
1 onion
2 cloves garlic
1 carrot
50 g of tomato paste
vegetable oil
salt, pepper, nutmeg, parsley
Filling: 4 eggs, 1 tablespoon cream, milk and 100 ml of mineral water.


Gently fry the onion and garlic in vegetable oil, add the minced meat and stir. Fry until cooked and add all the spices. Add the tomato paste and a little water (or broth), simmer for about half an hour. While the basis of dishes is stewed, potatoes cut into rings and fry until golden brown in oil. Then lay out the layers of potato and meat filling, final layer of potatoes. Fill the dish with a mixture of eggs, cream, milk and mineral water and bake in the oven for 20 minutes. We take out the moussaka from the oven, cut into chunks and bake another 20 minutes. The finished dish is decorated with parsley and serve with vegetable salad.


Culinary journey tulumba

Tulumba – one of the favorite desserts in the whole Balkan Peninsula. Outwardly, they look like little custard eclairs without glaze. But this is only the physical resemblance – they are baked in advance and the night soaked in syrup.


180-200 not salted butter
1 1/2 Art. water
1/2 tsp salt
250- 300 g flour
6 large eggs
For syrup:

6 tablespoons. Sahara
4 tbsp. water
1 tablespoon vanilla sugar
1 tsp lemon juice
Prepare the syrup. Sugar dissolved in water and bring to a boil, cook over low heat for 15 minutes. Give cool, add the vanilla and lemon juice, then poured into two large deep bowls.

Prepare the dough. Melt the butter in the water, add salt, add the flour, stirring quickly until a thick sauce-like dough. Then, trying to drive one egg in their intervening vigorously dough. Otsazhivayut cakes length of 12 cm using a pastry bag on a baking sheet, parchment paper ready made.

Bake for about 20 minutes. Hot tulumba shift in a bowl with the syrup, lightly crushing the top to the syrup covered them completely. Serve the next day.

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