Israeli cuisine spicy or sweet-and-sour, with ingredients such as bell peppers, chili peppers, figs, onion, artichoke bottoms, Swiss chard, beet, dried fruits, tomato, vine leaves, potatoes, mallow, eggplants and zucchini squash, and stuffing such as meat and rice in Balkan style, bulgur in Middle Eastern fashion, or with ptitim, a type of Israeli pasta. The Ottoman Turks introduced stuffed vine leaves in the 16th century and vine leaves are commonly stuffed with a combination of meat and rice, although other fillings, such as lentils, have evolved among the various communities. Artichoke bottoms stuffed with meat are famous as one the grand dishes
Cabbage soup polévka"), German ( or "Krautsuppe"), French () cuisine, and Swedish () cuisine. The Swedish cabbage soup is usually made from white cabbage, which is browned before being boiled, and seasoned with generous amounts of allspice and sometimes served with boiled meatballs. A variety of the soup called "shchi" () is a national dish of Russia. While commonly is it made of cabbages, dishes of the same name may be based on dock, spinach or nettle. The sauerkraut soup is called "sour shchi", as opposed to "fresh cabbage shchi". Drained and chopped sauerkraut is cooked in water with chopped pork, pieces