Nature, perhaps, the main thing that has affected the Serbian cuisine. Naturalness and purity of its products gives no reasons to doubt it. Pets graze on the most fresh air, mountain plains, and in the crystal clear water with fish. In Serbia, do not use pesticides and other chemical fertilizers. As well as other specialties, the Serbian absorbed the traditions of Eastern and Central European cuisine.
Negushsky ham or cured pork - the most popular dish in the snack menu Serbs. Title prosciutto gone from mountain village Njegusi. It is believed that it was there preparing this dish tastes best. In meat only added sea salt, and it vyalyat the fresh mountain air. If you find yourself in Montenegro or Serbia, it is prshrut you get the first dish, and with it, and homemade bread proey and clotted cream - milk snack tastes like cheese or cottage cheese. It is not only delicious, but also very satisfying. Just a couple of pieces of proi, kajmak and prosciutto - and not enough space for the other main dishes!
Ciorba - Serbian soups are very different from Russian soups. The secret lies in the fact that the broth is added to the flour. As a result, the soup becomes thick and very nourishing. The most popular Serbian soups - fish and veal ciorba and ciorba lamb. Portions of soups at times more Russian! So do not rush to order large main dishes.
Pleskavitsa and chevapchichi - the most popular meat dishes in Serbia and Montenegro. Pleskavitsa a tender cutlet, because the meat several times scrolls through a meat grinder. At your request, it can spice up a wide variety of spices. Chevapchichi called kebab in Serbian, he is chopped sausages grilled with onion rings.
Other unusual dish - a steak wrapped in bacon and stuffed with cheese. Served usually with fries and tartar sauce.