A Look at the National Dishes of These 6 European Countries
Europe is a diverse mix of countries, cultures, and cuisines packed into a relatively small area. The continent’s food culture is particularly rich: the cuisines of the larger nations are globally popular, and even the smallest countries have iconic dishes. Italy, of course, is associated with pasta and pizza, whereas Greece is known for its kabobs, pitas, and olive oil, among other foods.
Many European countries have multiple national dishes, or signature dishes for which they’re known. These usually have a rich history and are informed by geography, agriculture, and readily available ingredients. Below is a sample of signature dishes from six European countries.
Steak-Frites (Belgium)
Steak-frites, which is also popular in France, is one of Belgium’s signature dishes. The dish is quite simple and a common menu option at restaurants around the world. It involves a cooked steak, usually rib-eye, smothered in a peppercorn sauce (au poivre), and paired with deep fried potato batons, also known as French fries. Don’t call them that in Belgium, however — the “French” fry actually originated in Belgium and was incorrectly named by American servicemen after World War I.
Fries have been a staple of Belgian cuisine for centuries and the country has roughly 5,000 frites vendors, known as frietkoten. UNESCO, in 2017, recognized Belgian fries as a cultural treasure.
Mussels and fries, or moules frites, is another popular Belgian dish that pairs fries with steamed or poached mussels in a white wine and butter sauce.
Goulash (Hungary)
Often served with fresh crusty bread and sour cream, goulash is not quite a soup or a stew, but a rich and delicious dish with elements of both. Hungary’s hearty national dish involves meat, usually beef, and a mix of vegetables. The meat is heavily seasoned with paprika, which has been an important ingredient in the recipe since the Ottoman Turks introduced it during the 15th century.
The dish itself, which is eaten throughout Central Europe, dates back more than 1,000 years, when Magyar shepherds would slow cook a pot of meat and vegetables until all liquid was absorbed. They would then put the mixture into bags made of sheep’s stomachs and add water before consuming.
Svíčková (Czech Republic)
Svíčková is another slow-cooked dish that is popular in Central Europe, especially in the Czech Republic, where it is considered the national dish. Svíčk translates in English to candle and refers to the shape of the larded beef tenderloin that is a key component of the dish. When Czechs say svíčková, however, they are usually talking about the sauce that covers the meat.
The meat is marinated for 24 hours, stuffed with lard, and slow cooked over a bed of vegetables, usually onions, carrot, root celery, and parsley. Those vegetables are then used to make the creamy sauce. Usually served at Czech weddings and other special events, svíčková is often accompanied by dumplings, cranberries, a lemon slice, and a dollop of cream.
Shopska Salata (Bulgaria)
A signature side dish or starter at most Bulgarian restaurants, shopska salata is a cold and colorful salad packed with fresh, local vegetables. While some restaurants and families have different versions of the national dish, the salad usually has onion, cucumber, tomato, and red pepper. The dish was created during the 1950s to promote tourism, and those vegetables were selected because they represent the green, white, and red colors of the Bulgarian flag.
Shopska salata is a light and flavorful dish that is particularly popular in the summer. The vegetables are usually covered in a dressing made of sunflower oil and red wine, then topped with crumbled Bulgarian sirene cheese, which is similar in taste and texture to feta.
Wiener Schnitzel (Austria)
Although wiener schnitzel was first conceived in Spain during the Middle Ages, it is now a relatively popular dish worldwide, but no more so than in Austria, where it is the national dish. The name “wiener” is derived from the dish’s popularity in Vienna, the Austrian capital that is spelt “Wien” by locals in the German language. Wiener schnitzel is also commonly served at restaurants in Germany.
While the dish can feature different cuts of meat, including chicken or pork, the traditional version, which is protected by Austrian law, uses a veal cutlet that is breaded in a batter of flour, breadcrumbs, and beaten eggs and then deep fried. It is almost always accompanied by a lemon wedge and side dishes like potato salad, cucumber salad, or fries.
Borscht (Ukraine)
A rich red beet soup, borscht is the sour and nourishing national dish of Ukraine. It is known for its striking red color, which comes from cooked beets or beetroot, but it also contains other vegetables, including potatoes and carrots, and can include different types of meat. Borscht is an incredibly versatile dish that has origins dating back hundreds of years, and different variations are common in other Eastern European countries, including Russia and Poland. In Poland, borscht can be white or green.
