Lipnitian cuisine

Lipnitian cuisine is a style of cuisine native to Lipnitia. It has been shaped by the History of Lipnitia as well as by other cuisines of surrounding regions, with which it shares numerous dishes. Additionally, Lipnitian cuisine has some borrowings from the New World as a result of its colonization by Lipnitia's neighbors, most notably and.

Contemporary Lipnitian cuisine is more meat-based than historically, due to a rise in availability of meat to all social classes following the abolition of serfdom. The most popular meats are, and. However, vegetarian dishes are also common and have been preserved by certain religious traditions such as the or the feasts of the  and.

Bread

 * , biely xlieb – a wheat-rye or wheat sourdough rustic bread; the most popular Lipnitian bread, eaten as a staple food.
 * , černy xlieb, žitny xlieb – an all-rye or multigrain rustic bread, often used in production or baked with the addition of seeds.
 * , razovy xlieb – a whole-wheat brown rustic bread, made with flour that is milled with whole wheat grains.
 * , kartofliany xlieb – a rustic wheat bread made with the addition of es or potato flour, historically eaten by the poor.
 *  – a braided ring-shaped bread or cake, traditionally used during various ritual meals, notably wedding celebrations.
 *  – a round-shaped wheat bread, often decorated with lavish ornamental designs. Similarly to kolač, kravaj is used during ritual meals and celebrations, and is notable for being used in the Lipnitian custom of greeting guests with bread and salt.
 *  – a simple made with yellow or white cornmeal and buttermilk or . Historically a bread of the poor who could not afford wheat, instead using the cheaper maize.
 *  – small biscuits or buns made with wheat flour and either buttermilk or . Named for the addition of or  as a leavening agent. Similarly to proja, sodiaki were historically eaten by the poor.
 * , priepiečki – a simple made with water, flour and salt. The oldest known bread of the Slavs, historically baked on rocks heated by a fire.

Soups

 *  – a sour soup made with red and sometimes  and/or, which is then poured over either , potatoes, beans, eggs and regionally meat or other ingredients. It is often served alongside various side pastries.
 * , kisielica – a sour soup made with fermented, boiled with meat (biela kalbasa and bacon), hard-boiled eggs, mushrooms and potatoes, and seasoned with and/or.
 *  – a cold variant of baršt, consisting of buttermilk or blended with beetroots, giving the dish a distinctive  color. Often served poured over a hard-boiled egg and garnished with chopped dill.
 * Zielieny baršt – a soup made with water or broth, leaves and salt. Baršt in Lipnitian means 'hogweed', and this recipe predates the more popular beetroot baršt.
 *  – a hearty meat-based soup, usually made with  and more rarely  or, stewed with vegetables such as es, s, s and s, and seasoned with sweet and/or hot ground peppers and  seeds. Traditionally cooked in a cast iron cauldron over hot coals, originating from Okhass cuisine.
 *  – a hot soup seasoned with a liberal amount of ground peppers, and usually made with.
 *  – a soup made with water or broth, leaves and salt.
 *  – a cold soup made by combining cold unsweetened bread with chopped vegetables, usually raw  and boiled potatoes.
 *  – a soup made with broth, vegetables and meat; usually chicken. Often served with noodles or whisked egg.
 *  – a thick pea soup made by boiling pre-soaked in a pork-based broth, often with sausages, bacon and marjoram.
 *  – beef, pork, or venison prepared as a broth-based soup or stew with hot ground peppers, giving the dish a red color.
 * , černy baršt – a soup made with boiled blood, flavored with vinegar, sugar and salt. Rabbit, chicken or pork blood may also be used.
 *  – a sour soup made with and meat. Historically, the dish was made with a broth based on either fish heads or pork snout; presently, pork ribs are more popular.
 *  – a mushroom soup made by cooking dried mushrooms, usually, , or mushrooms.
 *  – a sour soup prepared from pickled cucumbers and chicken, pork or beef, made with either potatoes or pearl barley.

Meat and fish

 *  – beef or pork stew or soup with hot peppers and ground peppers, eaten with a side of mashed potatoes or bread.
 *  – ground pork with added rice or buckwheat and dried mushrooms, wrapped in cabbage leaves and often served in a tomato sauce.
 *   – marinaded meat and vegetables grilled and served on a skewer.
 *  – sausage made by stuffing pork intestine with meat, usually pork, smoked or boiled; a staple of Lipnitian cuisine, with many variations:
 *  – a light-colored pork sausage with which is then steamed.
 * Ziemliačana kalbasa – sausage filled with potatoes, pork, (lard) and onions.
 * , jelito – sausage filled with buckwheat grains and coagulated pork blood.
 * Syrna kalbasa – pork sausage with added cheese, usually for grilling.
 *  – beef or pork tongue boiled in broth, often served with a creamy horseradish roux.
 *  – a whole pig or roasted on a skewer over a fire or cooked underground, often served during feast days and celebrations.
 * , čvarki – a variant of pork rinds or made by thermally extracting fat from lard. Commonly used as a garnish or side dish and in pastries, or as a snack when drinking.

Flour-based

 * , varieniki – crescent-shaped dumplings, a staple of Lipnitian cuisine with various savory or sweet fillings:
 * Tvarožni pirožki – pirožki with cheese, potato and onion filling.
 * Pirožki s gribami – pirožki with dried mushrooms and optionally buckwheat grain and/or bacon filling.
 * Pirožki s miasam – pirožki with blended meat or offal and broth.
 * Pirožki s syram – pirožki with quark cheese, either sweet or savory.
 * Pirožki s kislym zielam – pirožki with and optionally dried mushroom or quark cheese filling.
 * Pirožki s jagodami – pirožki with berry or fruit (strawberry, cherry, blackberry, blueberry) filling, often served with sour cream and/or sugar.
 *  – a smaller version of pirožki filled with either meat, mushrooms and/or cabbage, served almost exclusively in a plate of.
 *  – baked or fried yeast-leavened buns with a variety of fillings.
 *  – a large with a savory or sweet filling. Traditionally baked in a wood-fired oven, the dough often being decorated with complex ornamental designs.
 * , mučne šiški – yeast-leavened dumplings made with wheat flour which are boiled and subsequently steamed. The dish's potato-based equivalent, ziemliačane šiški, is more popular.
 *  – deep-fried filled with ground meat and onions, originating in Okhass cuisine.
 *  – small baked of fried yeast-leavened garlic-flavored buns, usually served as a side to.
 *  – small buns or dumplings filled with potatoes, buckwheat or cheese, usually baked or deep-fried.

Potato-based

 *  – pancakes consisting of grated and strained potatoes, often with the addition of onion for flavor and flour, potato flour and/or egg for consistency. Draniki are traditionally served with sour cream (smietana).
 *  – fried dumplings similar to draniki made with grated potatoes with a minced meat (pork or poultry) and onion filling. In some parts of Lipnitia, kolduny may also refer to flour-based dumplings similar to pirožki with a variety of fillings.
 *  – dumplings similar to kolduny, made with grated potatoes and optionally stuffed with a filling. Unlike kolduny, pyzy are boiled in water or broth.
 * , kartofliane šiški – dumplings made with a dough based on boiled potatoes which may have a sweet or savory filling, usually plums or strawberries.
 *  – small dumplings made with potatoes, eggs and flour. Mainly used as a side dish or in soups.
 *  – small potato dumplings similar to kopytka, but more noodle-like in size and consistency. Typically served with cheese and/or bacon.
 * , smažene kartoflie – sliced or cubed pan-fried potatoes, often with the addition of onion or fried egg. Usually served with a glass of kislo mlieko.
 * , mlade kartoflie – oven-roasted baby potatoes topped with dill and melted butter. Served with fried egg and a glass of buttermilk.
 * , kartofliana babka – a savory oven-baked pie made with grated potatoes, eggs, onions and meat (bacon, lard or sausage).

Vegetables

 *  – a dish consisting of stewed with  and.
 *  – hollowed stuffed with mushrooms, meat, cheese, and/or rice.
 *  – a dish consisting of broad beans (fava beans) pan-fried with breadcrumbs or dill, and butter.

Alcoholic

 * Radka, mieduška – a very strong (~60–90%) alcohol similar to medical tinctures and usually flavored with honey and fruit; it is considered Lipnitia's national drink.
 * , gorielka – a high-proof clear liquor usually made with potatoes or grain. Illicitly distilled vodka is usually referred to as samogon.
 * , rakija – a strong distilled fruit liquor or brandy popular throughout the Cozars, having various types depending on the fruit used:
 * , slivovka – the most popular form of palinka, distilled from.
 * Grozdievka – a form of palinka distilled from either fresh s or grape.
 * Brieskvovka – a form of palinka distilled from es.
 * Gruškovka – a form of palinka distilled from s.
 * Marielovka – a form of palinka distilled from s.
 * Jabalkovka – a form of palinka distilled from s.
 * Tutovka – a form of palinka distilled from.
 * Gdulievka, dulievka – a form of palinka distilled from fruit.
 * Smokovka – a form of palinka distilled from s.
 * Čerešnievka, čerešnievica – a form of palinka distilled from.
 * Višnievka, višnievica – a form of palinka distilled from (višnia).
 * Roževka – a form of palinka distilled from wild.
 * Borovinovka – a form of palinka distilled from.
 * Jalovcovka – a form of palinka distilled from.
 * Anisovka – a form of palinka distilled from.
 * Smradinovka – a form of palinka distilled from s and/or s, occasionally also s.
 * Glogovka – a form of palinka distilled from.
 * Drienovka – a form of palinka distilled from.
 * Imbirovka – a form of palinka distilled from.
 * Oriexovka – a form of palinka distilled from green s.
 * Malinovka – a form of palinka distilled from.
 * Černicovka – a form of palinka distilled from.
 * Černobylievka – a form of palinka distilled from.
 * Xriestovničevka, kriestovničevka – a form of palinka distilled from.
 * Miedovka – a form of palinka with added honey, not to be confused with mied.
 * , miedovina – mead; made by fermenting in water. It has many varieties depending on fermentation time, and some flavored with fruit juice or a mixture of herbs and spices.
 *  – beer; presently mainly brewed with hops. Beer has been manufactured in Lipnitia since at least the 9th century, and is one of its most popular alcoholic beverages.
 *  – wine; made by fermenting grapes. Lipnitia has an extensive history of winemaking, with wine being produced in 20 different geographical regions. Both white and red wine are popular in Lipnitia.

Non-alcoholic

 *  – a fermented cereal-based beverage, often made with, which may be sweetened with berries, fruit, or honey. Home-made kvas may have an alcohol content of ~1.5–2%.
 * Miedovy kvas – a form of kvas made by fermenting with the addition of s, s,  and ; it may also be sweetened with berries.
 *  – a sweet beverage made by boiling dried or fresh fruits or berries in water with the addition of sugar. Vzvar can be served hot or cold, and is often flavored with cinnamon or cloves.
 *  – a thin fruit jelly or porridge, made by thickening sweetened berry juice with potato starch. Like vzvar, kisielj can be served hot or cold.
 *  – a low-alcoholic fermented beverage made with hops, yeast and sugar, created as a byproduct of production.
 *  – birch sap, known as briezovy sok ('birch juice') in Lipnitian, has been a popular spring-time drink for centuries, and is also available commercially almost all-year round when preserved with additives.
 *  – a honey-based beverage which is flavored with herbs and spices and served hot; sbitienj is a traditional winter beverage.