Hajtvaňoše, ratota, papcun, cikošky. Do you know Eastern dishes and specialties? (quiz)

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1. 1. Čušpajz may not sound appealing, but it is tasty. It is about:

   1. stew
   2. mashed potatoes
   ?
   Quiz result

   In regions with a German population, cuspajz was also called and it is a stew. A favorite was the bean one, which was prepared from pre-soaked dry beans, roast, salt, vinegar and sour cream. There was also a variation of the carrot one, for which it is enough to fry the chopped carrots in fat, especially fry the onion in butter, add plain flour, cover with milk and make a thicker sauce. It just needs to be combined with carrots and softened with sour cream.

   Source: pixabay

2. 2. Hajtvaňos are preparing …

   ?
   Quiz result

   In Above, this is what they called (and many still call) thicker loks made from unleavened dough. They can have a sweet version – sprinkled with powdered sugar or coated with jam, or eaten as a side dish to meat, stew, or soup. They are prepared from plain flour, baking soda, a pinch of salt, egg, sugar, sour milk and lard.

   
   Source: TASR

3. 3. Ratota is suitable for breakfast and tastes good to both young and old. It is:

   1. Semolina pudding
   2. fried rice
   ?
   Quiz result

   This term for fried egg is used mainly in Zemplín and seems to come from the Hungarian rántott, which means to fry, and rántotta, meaning fried egg.

   
   Source: pexels.com

4. 4. Hollows. Cabbage is the basis of this dish. But what is it?

   1. It is another name for stuffed cabbage leaves – pigeons
   2. It’s a cream soup with cabbage
   ?
   Quiz result

   It is a soup made from young cabbage leaves, sometimes even from kohlrabi. Housewives cut and boiled the washed leaves. In the second pot, they prepared a stew from butter and flour, added water in which cabbage, milk or cream had been boiled. An egg can also be added. They let it boil, added boiled cabbage to the finished soup and seasoned it.

   
   Source: adobe archive/stock

5. 5. Would you like some sweet snacks? They are:

   1. small apples
   2. potato dough cakes
   ?
   Quiz result

   The simple goodness from Šariš pleased those with a sweet tooth at a time when bread was baked in the household. The dough is made from plain flour, yeast or sourdough, pressed boiled potatoes, water and salt. After it had risen, the housewives made small loaves, rolled them out and spread them with cottage cheese or jam, covered them with a second dough, joined the edges and baked them in the oven together with the bread. While they were still warm, they were smeared with melted butter.

   
   Source: pexels.com

6. 6. Papcun was the food of the poor. And according to him, they are also calling residents of the village of Švábovce – Papcuňare. It is:

   1. soup with pasta
   2. dry with bryndza
   ?
   Quiz result

   Papcun is a soup that has several versions, for example with milk or with mushrooms. Its basis is simple. Diced potatoes could be boiled in salted water, in the meantime one egg, a pinch of salt and flour were made into a hard dough, which was then crumbled to the potatoes, boiled together for a short time and seasoned.

   
   Source: pexels.com

7. 7. When you are offered jelly on Zemplín, it will be:

   1. aspic specialty
   2. sour soup
   ?
   Quiz result

   Beans are cooked in one pot, potatoes in the other. The finished beans are added to the potatoes, which are not strained. The soup is seasoned with sauerkraut water, which they call jelly, salt, pepper and, finally, dry-fried flour.

   
   Source: pexels.com

8. 8. Tartarka is an important part of Ruthenian and Zemplin cuisine. But fried cheese does not belong to her. What is hidden under this name?

   ?
   Quiz result

   Buckwheat was brought to Europe by Tatars. Each soldier had a bag of buckwheat tied to his saddle so that he would have sustenance even when he was not with the others. And so, apparently by derivation from the Tatars, buckwheat remained Tatar in the east of Slovakia. And it is from this buckwheat – tartar – flour that the famous pies are made.

   
   Source: archive

9. 9. In some Spiš villages, they can also serve you cikoški. On the plate you will see:

   ?
   Quiz result

   We won’t speculate on what our ancestors derived this name from, but they are classic potato wedges. They were often eaten, for example, with poppy seeds.

   
   Source: archive

10. 10. And at the end we serve Bosporus. It sounds like a strait between Europe and Asia, but even in this case it is a gastronomic specialty. Do you know her?

    1. breakfast porridge
    2. lentil soup
    ?
    Quiz result

    In Ruskov, but also in other villages around Košice, this is how they call porridge, which takes a few minutes to prepare. It is enough to dry-fry the flour until light brown, in the meantime with water so that a mushy or creamy consistency is created. Fry the finely chopped onion in the second container of lard until golden, set aside, sprinkle with ground red pepper and mix well. Serve the porridge, a little roasted onion on top, and the so-called black Bosporus is ready. There is also a white one, and then the flour is poured with milk and sweetened with sugar.

    
    Source: archive