Bread made from the mix of wheat, rye and barley, with added yeast was a base of the diet in medieval Serbia. It was also made from oats and buckwheat. Bread dough would be wrapped in the leaves of sorrel or great yellow gentian, placed on the live coal and covered with ashes. Porridges were often prepared, made from barley, oats and millet. Broths were prepared with the addition of vegetables, red wine or bread soaked in red wine. A whole array of vegetables (onions, garlic, beetroot, cabbage), fruits (apples, pears, plums, raspberries, hawthorns, blackberries, blueberries, mulberries, cherries, walnuts, grapes, hazelnuts) and mushrooms supplemented the everyday diet. The fruit was often dried (apples, plums, apricots). The food intake was enriched with milk and dairies, mostly goat's sirene cheese and "skorup". With sour cabbage, "skorup" is today considered as the only autochthonous Serbian dish. Vlach sirene was more expensive than any meat. Meat itself was rarely eaten by the common people and was usually consumed during the festivals and religious holidays. Byzantine records write that the main food of the Serbian peasants were barley bread mixed with chaff, sorrel and sour cabbage. The lowest, poorest classes in general had a vegetable oriented diet as the meat was expensive and game hunting was allowed only for the noblemen.