>>21574882
>I'm not familiar enough with all the dark Slavs to comment
yeah well basically the climate is good enough for growing grapes and other produce so grape liquor and wine are more/as popular as beer and recipes use it too. so too do many recipes include peppers, eggplant, tomato, zucchini, etc. and there are a variety of salads, and i mean real salads not mayo and boiled potatoes and carrots and peas.
as for spices, being in the sphere of influence of the eastern roman empire and the ottomans means we were part of a giant market of spices and ingredients so there's a fair amount of spices too. we're nowhere near pajeet tier when it comes to spice variety, but in addition to all the usual herbs and spices lots of recipes also use cumin, coriander seed, fenugreek, allspice nutmeg, lovage, spearmint, savory, etc. which i haven't seen in central and eastern slav recipes
all that shit said, i'm not saying it's superior to central european cuisines, we're also missing stuff they have too, like say kohlrabi or marjoram (i can get them at the store but no native recipe uses them), and we don't really have many of those classic medieval european sweet and savory recipes like boar/venison stew with prune sauce, or raisins or whatever. it's just different.
also
>>21574985
>>21574948
yeah we have a solid wood fired grill culture. in my country (bulgaria), serbian barbecue is considered the most prestigious one, but in any country you're likely to find wood fired barbecue as street food where they're willing to put anything from a caseless sausage to a pork chop in a bun a for you with some veggies and a spread and call it a sandwich.
