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then dipped into the delicious mixture. That’s how fon- due became a Swiss winter tradition. Masala Chai (India) It is spices that enrich Indian cuisine with their complexity, and apart from food they also play a signif- icant role in beverages, such as intensely spiced teas. Masala Chai is made from strong black tea and vari- ous spices, and the end result is a strong, sweet and creamy beverage that warms the body from within and “awakens” life energy.
French Onion Soup (France) Fans of legendary TV series ‘Al- lo ‘Allo! will remember onion soup as something that was always on the menu at Rene’s cafe - and truth be told it is France’s most common “winter” dish. The recipe has undergone many chang- es since its emergence, so proper French onion soup is today made from caramel- ised onions and served with a toasted baguette and Gruyère cheese. Gnocchi (Italy) Gnocchi and pasta don’t look very different at first glance, but gnocchi isn’t a type of pasta, rather dumplings made from potatoes. When making them chefs usually mix boiled potatoes with flour and boil them together. They can be served with various sauces, wheth- er based on cheese, tomatoes or pes- to, just like pasta. They are even better if you bake them in the oven covered with cheese, with the addition of a few drops of truffle oil.
U Srbiji probajte podvarak,
jelo od kiselog kupusa
In Serbia, try podvarak, a dish with sauerkraut
W e are placing an emphasis on those underrated delicacies that really make us feel good in winter. And in order to turn that into a gour- met journey around the world, we have opted for specialities from different national cuisines. Why not give them a try? Kimchi (Korea) Kimchi is in a way reminiscent of the pickled cabbage/sauerkraut salad that we regularly consume in this region during the winter months, but the taste is made much more intense as a result of the addition of chilli, onion and ginger. Kimchi is traditionally kept under the ground in a large clay pot in order to prevent it from freezing during the winter months. Fondue (Switzerland) Fondue was created in Switzerland during the 18 th century. With families at the time having only limited access to fresh food during the winter, they found a way to use old cheese and bread. The cheese was heated with wine, garlic and aromatic herbs, with stale bread
Borscht (Russia) As Russian winters are long and cold, the coun- try’s cuisine includes various variations of thick soups. Over 50 different such variations have been record- ed, the most famous of which is Borscht, which many claim originated initially on the territory of today’s Ukraine. This strong and fragrant sweet and sour soup has a spicy taste and a specific colour due to the inclusion of beetroot. Apart from beets, the rec- ipe includes carrots, potatoes, onions, cabbage and something sour, such as vinegar, lemon, tomato, plums or anything that will not overpower the beet- root colour.
Cuisine » Kuhinja | 91
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