Here you'll find recipes for main courses that easily can fit into the cuisine of any Eastern European country.
This recipe for roast pork loin is stuffed with Serbian banijska kobasica sausage.
While frequently seen as an appetizer, braised pork belly also can be enjoyed as a main course.
This recipe for pan-roasted filet of duck breast is fast and easy and is delicious with a honey-brown sugar sauce.
Here you will find recipes for many Eastern European pork dishes.
This stuffed pork chops recipe is typical of the type of finely chopped vegetable stuffing Eastern Europeans love.
Roast rack of pork is a showy cut of meat similar to a standing beef rib roast or rack of lamb.
Eastern Europeans are well known for rotisserie- or grate-style cooking over an open fire.
Pork steaks and sauerkraut is a flavorful one-pot dinner that can be made in the oven or on the stovetop.
This recipe for stuffed kohlrabi is typical of Eastern Europeans' love of hiding food in other food.
Jewish beef brisket is cooked for hours and produces a fork-tender meal.
This easy beef cube steak recipe is fast and budget-friendly.
Roasted Veal Breast with Mandarin-Orange Kasha Stuffing is a nice alternative to beef or chicken.
Yes, Virginia, Eastern Europeans DO eat gourmet! Dazzle your lover, your family or your guests with this easy, do-ahead upscale meal with Eastern European flair.
This easy grilled chicken breast dish is both marinated in pomegranate vinaigrette and drizzled with it at service time.
This easy grilled salmon dish is both marinated in pomegranate vinaigrette and drizzled with it at service time.
This poached fish in shrimp sauce recipe is an elegant meal fit for entertaining.
Filet mignon with sundried tomato butter is easy to prepare and takes very little time.
Smoked pork butt is a versatile piece of meat that can be cooked with potatoes and cabbage and the leftovers can be turned into many different meals.
Smoked pork chops are quick and easy to prepare and make a satisfying meal with braised cabbage and a green vegetable.
Spit-roasting spring lamb is a tradition among Serbians, Croatians, Slovaks, Bulgarians, Yugoslavians, Lithuanians and other Eastern Europeans. It's considered the only way to barbecue and is served for Easter and other holidays, and special occasions like slavas.
Spit-roasting suckling pigs is a tradition among Serbians, Croatians, Slovaks, Yugoslavians, Lithuanians and other Eastern Europeans. It's considered the only way to barbecue and is traditional for major holidays and celebrations.
Spit-roasted lamb and pig are very popular with many Eastern Europeans, especially Serbians, Croatians, Bulgarians, Lithuanians, and more.
These Eastern European chopped meat recipes can be formed into sausages without casings, meatballs or hamburgers that can be skewered, if desired, and grilled, broiled, pan fried or baked in the oven.
Ground pork, cabbage and noodles make a satisfying and easy casserole dish any time of year and is popular with many countries in Eastern Europe.
Eastern Europeans love highly spiced ground meatballs and meat patties. These meatballs are threaded on skewers to form shish kebabs that can be grilled or pan fried.
The meatiness of mushrooms makes this mushroom strudel a great vegetarian main-course offering.
Salmon-Asparagus Rolls and cucumber drizzled with lemon-dill vinaigrette make a healthy and light meatless main-course salad.
Bulgarian kashkaval cheese is perfect on grilled, toasted bread.
