Drevstranese cuisine

Drevstranese cuisine describe the various cullinary styles found across the modern days country of Drevstran. It can vary widely from region to region, but it is generally admitted all of these styles find their characteristics from three original sources : Gothic, Ludic, and Lush - or Steppe - cuisine. All and all, Drevstran cuisine is primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.

General Features

Bread is perhaps the most important and basic part of the Drevstranese diet and has always been. It is eaten at all meals, accompanying main dishes. "Main Dishes" are generally a form of soup, stew, or broth. The most famous of these is the Gulyasleves (lit. "Soup of the Herd"), the stapple meal of the Lushyod herdsmen who brought it to every places where they originally settled, both in the Lushyodorstag and the Kingdom of the Drev. At that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal.

It is considered unacceptable to serve Main Dish without a Side Dish to accompany it. These include various kinds of noodles, dumplings, potatoes, and rice. These are traditionally cooked directly in the broth or in the cooking waters, left to simmer as the fire is extinguished under the pot.

Drevstran produce a wide variety of cheese, from quark to cream, and ewe-cheese.

Many dishes get their character from the smoky taste of one or more of these ingredients. Smoked sausages, smoked ham, smoked lard... these are generally consumed without further preparation or accompanied with bread and fresh vegetables either as breakfast or as starters in restaurants.

Fermented vegetables are consumed during winter The most common of which being the sour-cabbage or savanyú káposzta in Lush, kyslá kapusta in Ludz. Cauliflower, green tomatoes, baby water melon, and other vegetables are also frequent.

In the past two centuries, Drevstraneses have developped a passion for desserts. Pastries notably are especially popular and so are stuffed sweet crepes. Based on Palatschinke these rolled desserts are especially popular in restaurants but have also come, alongside Strudels, to become the most common form of breakfast in the country once served with a cup of coffee or a glass of milk. The other form of breakfast was simply an {{wp}Open sandwich}} that could be topped with almost anything depending on taste : butter, cheese, ham, liver pâté, bacon, salami, mortadella, sausages, eggs, and tomatoes or other vegetables.