Eastern European Food: Most Popular Articles
This puffy Serbian cheese soufflé recipe is known as prijesnac and is suitable for a vegetarian diet but not a vegan diet.
Every Eastern European country has its version of stuffed cabbage rolls. For Lithuanians, it is holubki, for Poles it is golabki, for Serbs, it is sarma. However they are spelled, stuffed cabbage rolls are the original pocket meals.
This surprising combination of uncooked oatmeal and grated zucchini makes for a delightful dessert especially when topped with cream cheese frosting.
Apple trees abound in Eastern Europe and the logical thing to make with an abundance of this fruit is apple butter.
This basic pierogi dough recipe is a simple combination of flour, eggs, water and salt.
This easy recipe for Polish dill pickles is known as ogorki kiszone.
This recipe for Perfect Sunday Beef Roast uses a top sirloin cut of beef.
Here are recipes for 12 authentic, traditional Romanian foods.
Easy Polish beet barszcz is a sour soup made with beets.
This smoked Polish sausage and sauerkraut recipe makes a great potluck or tailgating dish.
This Hungarian Dobosh Torte recipe sports seven layers filled with chocolate buttercream and topped with a caramel layer.
Squash is considered a fruit and can be divided into summer squash and winter squash varieties
Stuffed zucchini is a great way to use up overgrown squash. Try it the Eastern European way.50
Bigos or Hunters Stew is considered the national dish of Poland. Traditionally, it was full of the fruits of the forest -- venison, mushrooms, dried fruits. Today, anything goes.
Plum cake is a favorite Polish dessert. It's quick and easy and uses fresh fruit. It can also be made with apples, nectarines or peaches.
Hungarian plum dumplings are made with a mashed potato dough and can be eaten as dessert, a meatless main dish or side dish.
Hungary is renowned for its fine pastries, some of them borrowed from Austria which, in turn, borrowed from France. In any case, Hungarians have created a delightful repertoire of rich desserts and stories to match.
Polish dill pickle soup is common in Eastern Europe where pickling is a favorite way to preserve fruits, vegetables, meats and eggs.
Learn more about a variety of polish sausages from this curated list, including links to recipes and vendors selling different kinds of kielbasa.
This recipe for charbroiled oysters was developed by Tommy Cvitanovich of Drago's Restaurant in New Orleans and Metairie, La.
Cevapcici or cevaps are casing-less sausages favored by Eastern Europeans.
This recipe for Hungarian goulash soup or gulyas leves is hearty enough to be eaten as a main course.
Once you've selected the dough and filling you want for your pierogi, follow these steps for rolling, cutting, folding and cooking.
Ajvar is Croatian / Serbian combination of roasted, mashed eggplant and sweet peppers served as a side dish with grilled meats or as an appetizer on bread.
This recipe for Hungarian stuffed peppers or toltott paprika is made with paprika and tomato sauce, two common ingredients in Hungarian cooking. What makes them Eastern European is the ever-present garnish of sour cream.
This easy recipe for pickled beets and onions is from the Culinary Institute of America.
This recipe for Russian beef stroganoff or govjadina po strogonovski is made with beef tenderloin.
This recipe for Slovak stuffed cabbage, also known as holubky or halupki, is made with ground beef and pork, sauerkraut, paprika and tomato sauce.
Jewish Potato knishes are a baked dumpling filled with potatoes similar to a Mexican empanada, a British pasty, a Russian pirozhki and an Italian calzone.
Through war and politics, Eastern European borders have fluctuated for years. It's trickier than one might think to name the countries considered to be part of this region of Europe.
Smoked pork chops are quick and easy to prepare and make a satisfying meal with braised cabbage and a green vegetable.
Langos is Hungarian fried bread sometimes called Hungarian pizza. It is a favorite street and fair food.
This healthy recipe for dog biscuits is made with only four ingredients.
Ukrainian meatless beet soup or borshch has a little tomato paste in it besides cabbage, onions and other vegetables.
Chicken Paprikash is a classic Hungarian comfort food dish.
Polish kolaczki are flaky little pastries, sometimes considered cookies, filled with fruit, cheese, nut or poppyseed pastes.
Mizeria is the Polish name for cucumbers in sour cream, a refreshing dish served year-round.
Jewish noodle kugel recipes can be sweet or savory. In this easy recipe, sugar and raisins are combined with noodles, eggs, sour cream and cottage cheese.
Hungarian lecso is a vegetable dish of stewed tomatoes, peppers and onions. It can be served as an accompaniment to a meal, an appetizer or the main meal itself, depending on its preparation.
This recipe for Polish potato pancakes or placki ziemniaczane is from Gwizdaly village.
Here are stuffed cabbage recipes from Bulgaria, Croatia, Czech Republic, Hungary, Lithuania, Poland, Romania, Russia, Serbia, Slovenia, Slovak Republic, Ukraine, and other countries.
This easy pear butter recipe requires only three ingredients - pears, water and sugar.
A step by step recipe for making cabbage rolls, also known as golabki, holubki and sarma.
Boiling is one way to cook Polish kielbasa sausage.
Paczki or Polish doughnuts are eaten on Fat Thursday in Poland and Fat Tuesday in the United States.
Polish crepes are known as naleÅ›niki. They can be filled with fruit, jam, or sweet or savory fillings and rolled or folded. Many people then call them blintzes.
This recipe for salmon patties is made with fresh, not canned, salmon. The cakes are browned on the stovetop and can then be finished in the oven.
This is a traditional Czech recipe for bread dumplings or houskovy knedlik.
Apples can be found in everything from sweet to savory Eastern European recipes.
This Jewish stuffed cabbage recipe or holishkes is a traditional dish for Sukkot, the harvest festival in autumn.
Sarma is the Serbian version of stuffed cabbage.
Cabbage with noodles is a popular dish throughout Eastern Europe. In Hungarian, it's known as kaposztas teszta.
Crispy, thin potato pancakes or Placki Kartoflane or Ziemniaczane are a perfect meal for meatless days and a great accompaniment for roast pork or braised short ribs.
Kohlrabi soup, made with this cabbage-like vegetable, is beloved by Eastern Europeans, in particular the Hungarians, Polish, and Russians.
Eastern Europeans have a charming tradition of offering
Here is an easy way to freeze leftover egg whites.
Pumpkin Butter is a favorite of Eastern Europeans both as a spread and as a component of other dishes.
Here are recipes typically eaten in the fall (autumn) in Poland.
This Peach Butter recipe calls for just three simple ingredients - fresh peaches, water and sugar.
Croatian strudel dough is different from filo or puff pastry strudel doughs. It is a flaky dough that bakes up golden brown and light.
This recipe for Hungarian stuffed cabbage or toltott kaposzta is made with ground pork, beef and sliced smoked pork butt for flavor.
Peppers can be roasted by broiling, grilling or oven baking. Page 2.
Polish plum butter - powidla sliwkowe - is like fruit butters but the puree isn't strained.
Does anyone really need a reason to try Hungarian food? Well, if convincing is what you're after, consider this. Hungarian cuisine has been influenced by the French, Germans, Italians and Turks, not to mention the Polish, Slavs and Asians. The result is a rich blend of one-pot meals cooked for hours over open fires and pastries that would put Vienna to shame. Take your palate on a magic carpet ride with these 10 recipes from Hungary.
Desserts vary from region to region in Poland, but this list of favorite Polish dessert recipes seem to be universal throughout the country.
Eastern Europeans, especially Poles, Lithuanians, Russians, Ukrainians and Slovaks, love rye bread. The coarser and darker, the better. There's a staggering variety of ryes, from sourdoughs to buttermilks to cracked rye meal breads. One could conceivably enjoy a different rye bread every day of the week.
Here is a recipe and step-by-step instructions for making farmer's cheese, also known as dry curd cheese, at home.
This recipe for Jewish kasha varnishkes is a traditional one with just onions mixed in with the bowtie pasta and cooked buckwheat groats.
Burek sa sirom is a Croatian-Serbian cheese pie made with flaky filo dough. This recipe goes great with a glass of cold kefir.
This recipe for Romanian stuffed cabbage or sarmale is made with pork, sauerkraut and tomatoes.
This is just one version of hundreds of recipes for Polish apple cake.
This recipe for braised pork belly is from chef Donald Link of Cochon Restaurant in New Orleans, La.
Ukrainian beet leaf rolls with bread dough filling is just another take on stuffed cabbage known as holuptsi. But here, instead of cabbage and meat filling, beet leaves are filled with bread dough.
This recipe for Polish creamed beet barszcz is thickened with sour cream and is delicious cold or warm.
This recipe for Hungrian cheese-stuffed wax peppers or sajtos toltott paprika is a perfect meatless main course or side dish.
bee sting cake or bienenstich is a favorite in many German-speaking countries and one which Hungarians adopted.
These Eastern European recipes only take 15 minutes to prepare.
This dish, called Zurek, includes sausage. The recipe is from chef Marek Widomski of the Culinary Institute in Cracow, Poland.
Polish sausage (kielbasa) is a pork sausage flavored with garlic, marjoram and black pepper that can be smoked or unsmoked (fresh).
Freeze whole cabbage heads instead of boiling them to remove the leaves for stuffed cabbage.
These Jewish cheese blintzes are made with a sweetened filling.
Fresh cabbage soup or shchi is one of the national dishes of Russia. It can also be made with sauerkraut or a combination of fresh and brined cabbage.
Bulgarian shopska salata is a refreshing salad of tomatoes, peppers, onion and parsley in a vinaigrette dressing.
This Czech garlic soup recipe or cesnecka is said to be the number one hangover cure.
This pierogi dough uses sour cream as one of its ingredients.
This Russian Napoleon Cake recipe is made with up to 16 layers of dough filled with a custard cream and is a national dessert.
This recipe for Hungarian chicken paprikash uses no green or red peppers and is served over rice.
Poppy seeds are a favorite ingredient in Eastern European cooking and find themselves whole in savory dishes like noodles and ground to a paste in pastries like poppy seed rolls.
These easy Eastern European recipes are ideal for teachers who want their students to explore cultural diversity through food.
In Russia, soup isn't considered a starter, although it is usually followed by a main course. Soup is so important to the cuisine and often so hearty, it is frequently featured on its own with crusty bread.
This pomegranate vinaigrette recipe combines pomegranate juice, honey and oil for a tasty salad topper.
This traditional Polish noodles and cabbage dish known as haluski is easy to make and can be a side or main meal.
Weeks before Christmas, my family would get out the cookie tins and start baking traditional Polish cookies or ciasteczka na swieta for the holidays.
Use this tip to keep your grated potatoes from turning dark.
This pear streusel coffee cake recipe is from Gale Gand and it's easy to make. The use of pears instead of apples makes this recipe unique.
This recipe for traditional Polish cheesecake or sernik has a sweet pastry crust.
Among the standard desserts in Poland is cheesecake, also known as sernik or serowiec.
Here is a list, by no means comprehensive, of Polish delis, import stores and online grocers where one can purchase Polish foods.
This recipe for Jewish chocolate babka is baked in a loaf pan instead of the swirled tube pan that Poles bake theirs in.
This recipe for cake pops on a stick can be dressed up as elegantly as you like or turned into wacky characters the kids will love.
Eastern Europeans love tomatoes. From the Hungarians, Poles, Lithuanians and Ukrainians in the north to the Czech and Slovak republics to the southern Balkan countries of Serbia, Croatia, Romania, and Bulgaria, tomatoes show up in many dishes.
Polish blood sausage or kiszka is made with pig's blood, seasonings and, usually, barley.
This recipe for Czech stuffed cabbages or holubky uses ground beef and pork, rice, tomato juice and paprika.
This recipe for Polish kapusniak is made with fresh cabbage, sauerkraut and vegetables in a beefy-tomato broth.
Royal icing is the mortar that holds a gingerbread house together.
This easy grilled lemon chicken recipe is ideal for weeknight dinners when time is short.
This recipe for Polish pickle soup or zupa ogorkowa is from the women of Gwizdaly village.
Croatian plum dumplings, known as knedle s sljivama, are made with a mashed potato dough and are coated with buttered bread crumbs and sugar.
Follow these step-by-step photo instructions for making Hungarian stuffed peppers.
Here are recipes for popular Serbian dessert recipes.
The French dessert tower made of cream puffs stuck together with caramel is known as a croquembouche and has become popular in Eastern Europe.
This recipe for Croatian stuffed cabbage or sarma is from Klara Cvitanovich of Metairie, La.
This spiced plum jam recipe requires no canning and is made with only 1 1/2 cups sugar.
Caviar is a favorite appetizer of Eastern Europeans. Learn the different types of caviar and what to look for.
Step-by-step instructions for making Croatian-Serbian cheese burek.
Polish pork hocks, also known as ham hocks, are called golonka in Poland, and considered a national dish.
This recipe for Russian little meat dumplings is known as peljmeni or pelmeni in Russia.
Solyanka Soup is popular in Russia and Ukraine, and is a combination of sausage, cured meats, rich broth, olives, capers and more.
Fruit butters let the real taste of the fruit shine through because they use less sugar and no pectin.
This recipe for Polish potato dumplingsor kopytka is made with cooked mashed potatoes.
Potato-meat dumplings known as zeppelins or cepelinai are a traditional Lithuanian dish.
This easy blueberry muffin recipe can be made with fresh or frozen berries.
Jewish beef brisket is cooked for hours and produces a fork-tender meal.
This Hungarian recipe for creamed green bean soup can be served hot or cold.
Pork is a favorite meat for Poles and this breaded fried pork cutlet dish is very popular.
This gluten-free pierogi recipe is perfect for those who love Polish dumplings but can't tolerate gluten.
This easy beef cube steak recipe is fast and budget-friendly.
This recipe for Polish Drop Potato Dumplings - Kartoflane Kluski - is made with raw potatoes, not mashed potatoes.
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.
Hungarian nokedli dumplings are similar to German spaetzle and are made by passing the dough through a noodle grater into boiling water.
Serbian coleslaw is made with vinegar and oil instead of sour cream or mayonnaise.
Polish Christmas Eve - Wigilia - and Christmas Day are two of the holiest days of the year to Roman Catholics along with Easter.
Pure vanilla extract is so important in baking. When you're going to take the time to create a delicious Eastern European dessert or pastry from scratch, use pure vanilla extract. Artificial vanilla simply won't do. But did you realize where it comes from? Read on.
These Ashkenazi or Eastern European Jewish recipes are suitable for the celebration of Rosh Hashanah.
Pljeskavica are juicy Serbian hamburgers made with pork, lamb and beef. They are popular in one form or another throughout the Balkans.
Here is how to freeze leftover egg yolks.
The seeds of pumpkins, a native American fruit, made their way back to Europe with early settlers and, today, are enjoyed in many dishes throughout Eastern Europe.
This gingerbread house dough recipe, while edible, is not meant to be eaten. It is firm and sturdy enough to support decorations.
Hungarian Beef Goulash is another delicious one-pot offering with the trinity of onions, tomatoes, green peppers and, of course, paprika.
This recipe for potato-cheese pierogi or pierogi ruskie is from chef Marek Widomski of the Culinary Institute in Cracow, Poland.
Palachinke are Croatian and Serbian crepe-like pancakes filled and rolled with sweet or savory fillings like blintzes.
When you have an abundance of fresh fruit, turn it into an easy, low added-sugar jam that requires no canning.
This recipe for Polish country-style pork ribs and sauerkraut, known as Zeberka Wieprzowe w Kapuscie, is an economical but delicious meal.
This Romanian cornmeal porridge or mamliga recipe is similar to Italian polenta.
This recipe for dragon fruit sorbet is magenta-colored and delicious.
This recipe for Polish crab-stuffed salmon pinwheels is known as zrazy losos i krab.
Tomato Butter is a great way to use an overabundance of tomatoes. Even unripe, or green, tomatoes work.
Poles love horseradish. The addition of beets, gives color and sweetness to the condiment.
This recipe for homemade Hungarian sausage or hazi kolbasz is made with pork shoulder, garlic, salt, pepper and paprika.
This Polish recipe for sorrel soup is popular in the springtime when sorrel is at its most tender.