What people eat and treat with in Transcarpathia (PHOTOS)

The culinary traditions of Transcarpathia were largely influenced by the tastes of the countries that surround it. Transcarpathian dishes reflect multinational, warm and unforgettable flavor of the westernmost region of Ukraine, as they have the taste of Hungary, the Czech Republic, Romania, Slovakia, Germany and even France, the Depo.Zakarpattya informs.

Here are some of the masterpieces of Transcarpathian cuisine, that both residents of the region, and many of its guests like.

Rokot-krumpli

Transcarpathia are raised on rokot-krumpli as others are raised on cereal or oatmeal. Although this dish is considered a Hungarian national dish, not a single Transcarpathian family imagine their menu without rokot-krumpli. "Rokot" is translated from Hungarian as "eggs" and "krumpli" – as potato.

Tokan 

Corn grits, cheese, bacon – that’s all you need for a delicious tokan.  It is a corn porridge, which is cooked with cream or sour cream, it is served in several ways: with cheese, bacon, mushrooms. Tokan can be cooked only in a pot, and only on fire. Dish can be stirred only in one direction and only with a wooden spoon.

Frogs’ legs

The tradition of eating frogs was brought to Transcarpathian village of Turyi Remety by the French in the early 19th century. Thanks to this dish, the small Transcarpathian village became famous. Because not only people come there to taste frogs’ legs, Kyiv and foreign restaurants buy them from local residents.  And they taste like rabbit or chicken. By the way, the meat is very soft and does not contain fat. And it is also valuable. Frogs legs contain a bunch of vitamins – folic acid, iron, magnesium, B vitamins

"Segedynsky" goulash

The dish is made of sauerkraut, meat and sour cream. Interestingly, the dish has different names in different areas of Transcarpathia. So in one village you can enjoy segedynsky, in another one – seikelysky or seikeikaposto. Another Czech dish – dumplings – is used as garnish for this gastronomic masterpiece.

Bograch

Bograch has become the king of food in Transcarpathia. Seemingly usual meat and vegetables, but a very popular nutritional Hungarian dish. Tourists often ask whether it is a soup or maybe some other dish. There is no answer to that. Few festivals are complete without cooking of bograch. We can talk long about the features of its cooking, but there is only one piece of advice – bring a big spoon and do not eat anything for three days before it.

Stuffed cabbage

Stuffed cabbage with mushrooms Transcarpathian-style is a tasty dish. Traditionally, cabbage leaves are boiled in salted water. For the filling, chopped pork is mixed with rice, bacon and mushrooms.

Such stuffed cabagge is best served with a sauce with grated garlic, slices of new onions and dill.