A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.
Side dishes such as salad, potatoes and bread are commonly used with main courses throughout many countries of the western world. Rice and couscous have grown to be quite popular throughout Europe, especially at formal occasions. The term “side” usually refers to a smaller portion served as a side dish, rather than a larger, main dish-sized serving. For example, a “side salad” usually served in a small bowl or salad plate, in contrast to a large dinner-plate-sized entrée salad.
A typical American meal with a meat-based main dish might include one vegetable side dish, sometimes in the form of a salad, and one starch side dish, such as bread, potatoes, rice, or pasta.
Pommes fries, Belgium
There are not so many dishes in the world that have gain so much popularity as this one. Invented in Belgium, and then spread all over the world. Amazingly simple dish is made from potatoes, cut into sideways strips, and deep-fried in hot oil. eaten it daily, as a side dish or as a snack. Pommes frites shops (called frietkots or fritures), can be found throughout the country. Belgian-style pommes frites are freshly prepared, cut into thicker strips and fried on the spot.
Sauerkraut, Germany
German invention of fermented cabbage has its origins in China. Use of salt results in water being drawn out from the cabbage, making a juice that accompanies it in the process. Fermented cabbage is often used as a side dish accompanying numerous meat dishes, but it is also often found in casseroles and sandwiches. Sauerkraut is also praised as being an excellent source of vitamins, along with being a flavorful comfort food consumed throughout Eastern Europe and abroad
Knedlíky, Czech Republic
Traditional Czech dumplings, that is comes in sweet or savory variety. While the sweet variations are filled with fruit and served as a dessert, the savory dumplings are usually formed in a roll, boiled, or steamed, and served sliced. They can also be improved with smoked meat, different herbs, or diced onions. Regardless of the type, Knedliky should always be fragrant and succulent. The main savory varieties include houskový, made with soaked bread, bramborové, made with mashed potatoes, syrove, made with cheese, and the plain yeast dumplings. They are the most common side dish in the country, traditionally served alongside roasted meat and hearty stews.
Nattō, Japan
Nattō is an unusual Japanese dish of fermented soybeans. The final products result in a unique texture of firm beans combined with glutinous strings which hold the beans together. If energetically mixed, the dish becomes stickier, creating a unique eating experience. Since it is produced by fermentation, Nattō has a pungent, distinctive smell, often compared to that of a strong, aromatic cheese. Depending on the variety, it might even have a light smoky flavor.
Cornbread, USA
There is no food more American than cornbread. Cornbread is a popular item in Southern cooking enjoyed by many people for its texture and aroma. Cornbread can be baked, fried, or (rarely) steamed. Steamed cornbread is mushy, chewier, and more like cornmeal pudding than what most consider to be traditional cornbread. Cornbread can also be baked into corn cakes. Widely eaten with barbecue and chili con carne. It is still a common side dish for many suppers, often served with butter. Cornbread crumbs are also used in some poultry stuffing’s; cornbread stuffing is particularly associated with Thanksgiving turkeys.
Kopytka, Poland
small potato dumplings from Poland that are similar in taste and appearance to the Italian gnocchi. They are made with boiled and mashed potatoes with the addition of flour. The name of the dish can be translated to little hooves, referring to the shape of the dumplings.
It is said that the best Kopytka should be light, soft, and fluffy in texture. Kopytka are usually consumed as the main course, topped with buttered breadcrumbs or a mushroom sauce, but they can also be served as a side dish combined with lard, pork, and fried onions
Grits, USA
First eaten by Native Americans. The name grits are derived from the Old English word “grytt”, meaning coarse meal. Grits are tiny broken grains of corn that are boiled and served with other additional ingredients. The thick porridge is usually savory and rarely sweet. Traditionally eaten as breakfast dish, when is accompanied by bacon, eggs, and toast on the side. The popularity of grits run throughout the Southern United States.
Farofa, Brazil
Immensely popular side dish in Brazil. that no churrasco (barbecue) is complete without. toasted manioc flour served up with additional ingredients such as onions, olives, nuts, crispy bacon pieces, dried jerky, or fresh herbs. Popular since the time of Brazil’s first settlers, it is typically sprinkled over savory dishes such as feijoada and xinxim. Due to its sandy texture and a relative lack of flavor, outsiders are sometimes puzzled by farofa.
Israeli salad, Israel
the most popular Israel national dish. Amazingly simple salad made of finely chopped tomatoes and cucumbers, sometimes with an additions of onions, dressed with lemon juice and olive oil. Almost a condiment to most of the dishes, as well a dish on its own.
Semmelknödel, Germany
popular German dumplings, that have recognizable round form and utilize bread as the base ingredient. Sliced or diced bread pieces are soaked in milk to soften, then mixed with eggs to form a flexible, soft base. Since they flavor is very neutral by itself, bread dumplings are usually mixed with different spices and additional ingredients. They commonly include onions and fresh herbs such as parsley or marjoram, as well as nutmeg or fresh lemon zest. Semmelknödel are mostly served as a complement to various roast meat dishes and stews, they can be enjoyed as a nourishing dish on their own, usually served alongside vegetables and lentils, or covered in creamy mushroom sauces.
Halušky, Slovakia
Mini potato dumplings. The dough is created with grated raw potatoes and flour. They are typically cooked so the batter is spread on the wooden board, and small pieces of dough are cut and dropped directly into the boiling water, creating tiny dumplings in the process. Irregularly shaped dumplings which have a soft texture and pale color. They are usually served alongside traditional meat dishes, but the most famous combination is known as bryndzové Halušky, a Slovak classic consisting of Halušky, salty sheep cheese, and fried bacon
Mizeria, Poland
One of the most famous Polish side salads. Thinly sliced cucumbers that are seasoned with salt and pepper, then mixed with creamy sour cream. The essential part of mizeria is a freshly chopped dill (one of the favorite herbs used in Polish cuisine). It is usually consumed during summer, but it can occasionally be prepared even when the cucumbers are not in season. Mizeria is a perfect accompaniment to hearty and nourishing dishes such as meat cutlets, or any rice or potato-based dishes.
Kimchi, South Korea
classic Korean dish. Spicy, salty, sweet, and sour vegetables known as kimchi start their way sliced, tied in bundles, and marinated in brine with hot chili peppers, salty fish paste, leeks, ginger, sugar, and garlic. It was originally called chimchae, literally translated to soaked vegetables, because kimchi was soaked only in brine or beef stock in the past, but by the 12th century, other ingredients and seasonings began to be added to the pot.
Kartoffelpuffer, Germany
German potato pancakes are a restaurant staple, a homemade classic, and a popular street food snack. They are prepared with a thick batter that employs grated raw potatoes, flour, and eggs, and are usually shaped into flat, round discs that are shortly pan-fried until golden and crispy. Even though they are often served as a complement to stews, grilled meat, and sausages, potato pancakes make an excellent snack or main course. Kartoffelpuffer are traditionally accompanied by creamy applesauce, fruit preserves, or sour cream.
Kluski śląskie, Poland
As the name suggests, they stem from the Polish region Silesia but are commonly consumed throughout the country. Characterized by their round shape and a small dent in the center. The dough for the Silesian dumplings is made of cooked, mashed potatoes combined with potato flour or potato starch, and usually egg yolks. When boiled, they are usually paired with gravy or smothered in meat drippings and can be enjoyed as the main meal or as an accompaniment to various roasted meat dishes
Hush Puppy, USA
Staple of Southern food. Deep-fried cornmeal batter, with the addition of onions, garlic, corn, and peppers. Hushpuppies are best when served steaming hot with tartar sauce or a smoked trout dip, while some claim that a glass of crisp sparkling wine proves to be the best accompaniment.
Cauliflower cheese, UK
The begging of this dish goes back to 17th century when Cauliflower was introduced in United Kingdom. This traditional dish is created by using boiled florets of Cauliflower, covered with a creamy sauce doused in a sauce made from flour, milk, butter, nutmeg, and one or few mature cheeses such as cheddar. baked in the oven, until bubbly brown. Served as a main meal or as a flavorful side dish, to meat courses.
Bratkartoffeln, Germany
Pan-fried potatoes German way. The potatoes are traditionally diced or sliced, then combined with bacon, ham, onions, vegetables, and a variety of fresh herbs and spices. Crispy, golden on the outside, soft and tender on the inside. Simple and affordable, Bratkartoffeln served as an accompaniment to roasted or grilled meat, sausages, fish, or fried eggs.
Collard greens, USA
green leafy vegetable that is characterized by thick leaves with tough stems and a slightly bitter flavor (eliminated through cooking). Commonly eaten raw and can easily lend themselves to various cooking methods – steaming, frying, or sautéing – the most traditional way to enjoy them in the South is slow-cooked in water or broth along with smoky cured meats (ham hock, bacon, ham, pork jowl, or smoked turkey wings or legs). Most popular ingredients used for flavoring the greens include onions, garlic, red pepper flakes, currants, vinegar, salt, and pepper. The long braising results in tender Southern-style collard greens, without any hint of bitterness in their flavor, and drenched in a deeply flavored broth known as pot likker. This dish has been attributed to African slaves, and it is one of the specialties that are part of the so-called soul food cuisine.
Fun Fact* On June 2, 2011, Collard Greens has been recognized as the official state vegetable of South Carolina.
Salpicão, Brazil
extremely popular Brazilian chicken salad. Made with cooked and shredded chicken breast, shredded carrots, corn, peas, shredded apples, sliced green olives, raisins, and shoestring potato chips. Mixed with salt, pepper, and mayonnaise.
Mushy peas, UK
This dish dates back, somewhere to 1970s. Traditionally served with roast leg of lamb in Ireland and fish and chips in England. Prepared by boiling marrowfat peas (green mature peas that have been allowed to dry out naturally in the field, rather than being harvested while still young like the normal garden pea). with soda bicarbonate, resulting in a thick pea soup. Mushy peas are typically served warm, but there is also the industrial version of the dish, found in numerous supermarkets across the country.
Boston Baked Beans, USA
Iconic side dish from Boston (also known as Beantown). It started climbing the culinary ladder around 17th century. People used to fill the pots with dry beans on Saturday and leave them to cook slowly until Sunday so the beans would be tender, falling apart, and melting. The key ingredient is molasses, making the dish sweet and rich, but it is not yet clear who added it to the dish. The dish is so popular that it can be found in almost any place where hot dogs are served, occasionally splashed with vinegar for those who find the beans just a bit too sweet
Home fries, USA
Extremally popular American side dish. Large chunks of potatoes fried in butter or oil until they are crispy and golden in color. The potatoes are sometimes left unpeeled, and they are often shortly boiled or steamed before frying. Home fries are often combined with onions and peppers in the same pan. The dish can be consumed on its own with some salt as a snack, or as a crispy breakfast accompaniment.
Cheese fries, USA
American Variation on French fries. Fast food dish is made by topping French fries with melted cheese. Depending on the varieties of the dish, the cheese is sometimes enriched with the addition of various vegetables or meats (Chili cheese fries, or just Chili fries). It is believed that it gained popularity after 1952, when canned cheese products became available in the United States of America. This comforting side dish is a staple of numerous diners and fast-food places across the country.
Caruru, Brazil
The dish undoubtedly has African origins, it was exported out of Africa by the slaves who worked on sugar plantations in Brazil. Caruru is a staple of Afro-Brazilian religious ceremonies. Nowadays popular Brazilian dish of okra, dried shrimps, onions, and toasted nuts cooked in palm oil. The dish is traditionally served to guests as a sign of celebrating family ties and friendship.
Seffa, Morocco
Seffa is a traditional Moroccan dish that is typically reserved for celebrations and festivities. It consists of either vermicelli noodles or couscous combined with a savory-sweet onion sauce and a topping of icing sugar, cinnamon, raisins, and ground almonds.
It is not unusual to see pieces of chicken in the dish, as there are several variations on Seffa. The dish is quite easy to prepare, and it is usually served as a side dish. It is recommended to pair Seffa with a glass of warm milk.
Tostones (Plantano Frito), Mexico
Simple side dish made by frying ripe plantains in oil until they are golden brown. The dish is often served for lunch, accompanying numerous main dishes. The plantains can be additionally topped with Mexican crumbly cheese, sour cream, guacamole, or condensed milk if they are served as a dessert.
Succotash, USA
Originally, it was a Native American staple, a thick stew so nourishing that it would feed a crowd. The name comes from the word “msakwitash” meaning broken corn kernels. Succotash is a flavorful side dish involving mainly corn and lima beans, with additional corned beef, potatoes, garlic, onions, turnips, salt pork, tomatoes, multi-colored sweet peppers, and okra. Served in a creamy sauce made with milk, cream, or butter.
Onion rings, USA
Immensely popular American dish item that is usually served alongside burgers or other fast-food meals. and they are. This popular side dish is made by dipping onion rings in batter, then deep-frying them until golden and crispy. They are traditionally accompanied by ketchup, mayonnaise, or some other dipping sauce
Arroz de coco, Colombia
Both savory and sweet in flavor, arroz con coco is a flavorful Colombian side dish consisting of white rice, coconut milk, sugar, salt, and water. When mixed with raisins, arroz con coco becomes slightly sweeter, while the version without raisins is savorer and traditionally served with fish dishes. It is recommended to use coconut milk without stabilizers so that it can separate into fat and solids.
Couscous, Morocco
the national dish of Morocco. The word itself refers both to the complete dish and the tiny grains of semolina Plentiful of tiny, light, tender grains, ideally arranged to form a pyramid and served on a platter. Traditionally comes with vegetables, cooked in flavorful broth, and with rich stew meats.
