About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 32. Chapters: Beer and breweries in Slovakia, Slovak beverages, Slovak cheeses, Slovak wine, Head cheese, Pierogi, Goulash, Kielbasa, Furmint, Tokaj, Nut roll, Christmas wafer, Kofola, Blaufrankisch, Bryndza, Strudel, Porkolt, Palatschinke, Liptauer, Bryndzove halu ky, Paska, Pogacsa, Borovi ka, in ica, ari Brewery, Sour cherry soup, Trdelnik, Stein, Sour rye soup, Kapusta, O tiepok, Zlaty Ba ant, Vypra any syr, Normalizovany mu tomer, Parenica, Topvar, Korba iky, Strapa ky, Tla enka. Excerpt: Pierogi (Polish pronunciation: also spelled perogi, pierogy, pierogi, pyrohy, or pyrogy) are boiled, baked or fried dumplings of unleavened dough traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit. Of central and eastern European provenance, they are usually semicircular, but are rectangular or triangular in some cuisines. The Polish word pierogi is plural; the singular form pierog is rarely used, as a typical serving consists of several pierogi. The origins of pierogi are difficult to trace. While dumplings as such are found throughout Eurasia, the specific name pierogi, with its Proto-Slavic root "pir" (festivity) and its various cognates in the West and East Slavic languages, shows the name's common Slavic origins, predating the modern nation states and their standardized languages, although in most of these languages the word means pie. In English, the word pierogi and its variants: perogi, pyrogy, perogie, perogy, pirohi, piroghi, pirogi, pirogen, pierogy, pirohy, and pyrohy, are pronounced with a stress on the letter "o." The Turkish word borek for a kind of pie or stuffed pastry may be a borrowing. Pierogi are popular among the peoples of the former Polish-Lithuanian Commonwealth. The West Slavic Poles, Czechs, and Slovaks, as well as the East Slavic Belarusians, Russians, Ukrainians and Rutheni...
