Cuisine » Kuhinja | 91 We are placing an emphasis on those underrated delicacies that really make us feel good in winter. And in order to turn that into a gourmet journey around the world, we have opted for specialities from different national cuisines. Why not give them a try? Kimchi (Korea) Kimchi is in a way reminiscent of the pickled cabbage/sauerkraut salad that we regularly consume in this region during the winter months, but the taste is made much more intense as a result of the addition of chilli, onion and ginger. Kimchi is traditionally kept under the ground in a large clay pot in order to prevent it from freezing during the winter months. Fondue (Switzerland) Fondue was created in Switzerland during the 18th century. With families at the time having only limited access to fresh food during the winter, they found a way to use old cheese and bread.The cheese was heated with wine, garlic and aromatic herbs, with stale bread In Serbia, try podvarak, a dish with sauerkraut U Srbiji probajte podvarak, jelo od kiselog kupusa then dipped into the deliciousmixture.That’s how fondue became a Swiss winter tradition. Masala Chai (India) It is spices that enrich Indian cuisine with their complexity, and apart from food they also play a significant role in beverages, such as intensely spiced teas. Masala Chai is made from strong black tea and various spices, and the end result is a strong, sweet and creamy beverage that warms the body fromwithin and “awakens” life energy. French Onion Soup (France) Fans of legendary TV series ‘Allo ‘Allo! will remember onion soup as something that was always on themenu at Rene’s cafe - and truth be told it is France’s most common “winter” dish. The recipe has undergone many changes since its emergence, so proper French onion soup is todaymade fromcaramelised onions and served with a toasted baguette and Gruyère cheese. Gnocchi (Italy) Gnocchi and pasta don’t look very different at first glance, but gnocchi isn’t a type of pasta, rather dumplings madefrompotatoes.Whenmakingthem chefs usually mix boiled potatoes with flour and boil them together. They can be served with various sauces, whether based on cheese, tomatoes or pesto, just like pasta. They are even better if you bake them in the oven covered with cheese, with the addition of a few drops of truffle oil. Borscht (Russia) As Russian winters are long and cold, the country’s cuisine includes various variations of thick soups. Over 50 different such variations have been recorded, the most famous of which is Borscht, whichmany claim originated initially on the territory of today’s Ukraine. This strong and fragrant sweet and sour soup has a spicy taste and a specific colour due to the inclusion of beetroot. Apart from beets, the recipe includes carrots, potatoes, onions, cabbage and something sour, such as vinegar, lemon, tomato, plums or anything that will not overpower the beetroot colour. 5