Eastern European Food: Most Popular Articles
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 easy recipe for Polish dill pickles is known as ogorki kiszone.
Mizeria is the Polish name for cucumbers in sour cream, a refreshing dish served year-round.
This basic pierogi dough recipe is a simple combination of flour, eggs, water and salt.
Langos is Hungarian fried bread sometimes called Hungarian pizza. It is a favorite street and fair food.
Here are recipes for 12 authentic, traditional Romanian foods.
Squash is considered a fruit and can be divided into summer squash and winter squash varieties
This recipe for charbroiled oysters was developed by Tommy Cvitanovich of Drago's Restaurant in New Orleans and Metairie, La.
This healthy recipe for dog biscuits is made with only four ingredients.
Cevapcici or cevaps are casing-less sausages favored by Eastern Europeans.
Easy Polish beet barszcz is a sour soup made with beets.
Learn more about a variety of polish sausages from this curated list, including links to recipes and vendors selling different kinds of kielbasa.
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.
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.
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.
This recipe for Hungrian cheese-stuffed wax peppers or sajtos toltott paprika is a perfect meatless main course or side dish.
Smoked pork chops are quick and easy to prepare and make a satisfying meal with braised cabbage and a green vegetable.
This recipe for Perfect Sunday Beef Roast uses a top sirloin cut of beef.
Here is an easy way to freeze leftover egg whites.
Polish dill pickle soup is common in Eastern Europe where pickling is a favorite way to preserve fruits, vegetables, meats and eggs.
This smoked Polish sausage and sauerkraut recipe makes a great potluck or tailgating dish.
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.
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.
Bulgarian shopska salata is a refreshing salad of tomatoes, peppers, onion and parsley in a vinaigrette dressing.
This recipe for Russian beef stroganoff or govjadina po strogonovski is made with beef tenderloin.
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 Hungarian cherry soup is served cold and made with tart Morello or Montmorency cherries.
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.
Roast rack of pork is a showy cut of meat similar to a standing beef rib roast or rack of lamb.
Polish kolaczki are flaky little pastries, sometimes considered cookies, filled with fruit, cheese, nut or poppyseed pastes.
When you have an abundance of fresh fruit, turn it into an easy, low added-sugar jam that requires no canning.
This recipe for Hungarian goulash soup or gulyas leves is hearty enough to be eaten as a main course.
Watermelon gazpacho or cold watermelon soup is enjoyed worldwide. It's just the name and spices that sometimes change.
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 blueberry cake bars recipe is simple to make in a 13x9-inch pan.
This Peach Butter recipe calls for just three simple ingredients - fresh peaches, water and sugar.
Paczki or Polish doughnuts are eaten on Fat Thursday in Poland and Fat Tuesday in the United States.
Here are stuffed cabbage recipes from Bulgaria, Croatia, Czech Republic, Hungary, Lithuania, Poland, Romania, Russia, Serbia, Slovenia, Slovak Republic, Ukraine, and other countries.
Once you've selected the dough and filling you want for your pierogi, follow these steps for rolling, cutting, folding and cooking.
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 Slovak stuffed cabbage, also known as holubky or halupki, is made with ground beef and pork, sauerkraut, paprika and tomato sauce.
This recipe for Polish potato pancakes or placki ziemniaczane is from Gwizdaly village.
Kohlrabi soup, made with this cabbage-like vegetable, is beloved by Eastern Europeans, in particular the Hungarians, Polish, and Russians.
This recipe for cold Lithuanian beet soup or saltibarsciai is made with buttermilk, sour cream, hard-cooked eggs, cucumbers and dill.
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.
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.
Eastern Europeans love figs in every conceivable form, including jam. Some of the world's best figs grow
Enjoy the taste of summer year-round by preserving fruits in brandy. Brandied fruit is delicious on ice cream or pound cake.
Here is a list, by no means comprehensive, of Polish delis, import stores and online grocers where one can purchase Polish foods.
This is a traditional Czech recipe for bread dumplings or houskovy knedlik.
These Jewish cheese blintzes are made with a sweetened filling.
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.
Burek sa sirom is a Croatian-Serbian cheese pie made with flaky filo dough. This recipe goes great with a glass of cold kefir.
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.
bee sting cake or bienenstich is a favorite in many German-speaking countries and one which Hungarians adopted.
Eastern Europeans have a charming tradition of offering
A step by step recipe for making cabbage rolls, also known as golabki, holubki and sarma.
This easy strawberry jam recipe can be processed in a water bath, if desired, or stored in the refrigerator for up to two weeks.
Chicken Paprikash is a classic Hungarian comfort food dish.
Sarma is the Serbian version of stuffed cabbage.
Among the standard desserts in Poland is cheesecake, also known as sernik or serowiec.
Hungarian plum dumplings are made with a mashed potato dough and can be eaten as dessert, a meatless main dish or side dish.
This pomegranate vinaigrette recipe combines pomegranate juice, honey and oil for a tasty salad topper.
Here are recipes for popular Serbian dessert recipes.
This recipe for traditional Polish cheesecake or sernik has a sweet pastry crust.
This recipe for Polish pickle soup or zupa ogorkowa is from the women of Gwizdaly village.
This dish, called Zurek, includes sausage. The recipe is from chef Marek Widomski of the Culinary Institute in Cracow, Poland.
Here is how to freeze leftover egg yolks.
Here is a recipe and step-by-step instructions for making farmer's cheese, also known as dry curd cheese, at home.
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.
Use this tip to keep your grated potatoes from turning dark.
This recipe for Romanian stuffed cabbage or sarmale is made with pork, sauerkraut and tomatoes.
Pljeskavica are juicy Serbian hamburgers made with pork, lamb and beef. They are popular in one form or another throughout the Balkans.
These pickles are fermented by the heat of the sun, so they should be made in summer or warm climates.
This recipe for braised pork belly is from chef Donald Link of Cochon Restaurant in New Orleans, La.
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.
Here is a list, by no means comprehensive, of Serbian, Croatian, Bulgarian, Macedonian, Romanian, Hungarian, Lithuanian, Ukrainian delis, import stores and online grocers.
This Hungarian recipe for creamed green bean soup can be served hot or cold.
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.
This recipe for Serbian lepinje is known as lepinje za cevapi because the bread is traditionally served with cevapcici sausages tucked inside.
Peppers can be roasted by broiling, grilling or oven baking. Page 2.
This Russian Napoleon Cake recipe is made with up to 16 layers of dough filled with a custard cream and is a national dessert.
Cabbage with noodles is a popular dish throughout Eastern Europe. In Hungarian, it's known as kaposztas teszta.
Desserts vary from region to region in Poland, but this list of favorite Polish dessert recipes seem to be universal throughout the country.
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.
Romanian mititei sausages have no casings like Serbian cevapcici and can be eaten as an appetizer or main course.
This mixed berry dessert sauce recipe can be used on blintzes, pound cakes, ice cream and more.
This Hungarian Dobosh Torte recipe sports seven layers filled with chocolate buttercream and topped with a caramel layer.
Polish blood sausage or kiszka is made with pig's blood, seasonings and, usually, barley.
Polish sausage or kielbasa is a garlic-flavored pork sausage that can be boiled, boiled and browned or smoked.
Caviar is a favorite appetizer of Eastern Europeans. Learn the different types of caviar and what to look for.
This recipe for Polish crab-stuffed salmon pinwheels is known as zrazy losos i krab.
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.
This recipe for Polish sweet-and-sour pickles or słodko kwaśnym ogórkiem delivers that lovely tart-sweet taste Eastern Europeans love.
Pork is a favorite meat for Poles and this breaded fried pork cutlet dish is very popular.
This recipe for Russian little meat dumplings is known as peljmeni or pelmeni in Russia.
Polish sausage (kielbasa) is a pork sausage flavored with garlic, marjoram and black pepper that can be smoked or unsmoked (fresh).
This Polish recipe for sorrel soup is popular in the springtime when sorrel is at its most tender.
Apple trees abound in Eastern Europe and the logical thing to make with an abundance of this fruit is apple butter.
This pierogi dough uses sour cream as one of its ingredients.
This recipe for Hungarian stuffed cabbage or toltott kaposzta is made with ground pork, beef and sliced smoked pork butt for flavor.
This Polish cucumber-beet soup, zupa letnia or chłodnik, is a summer offering as it is served cold. Hard-cooked eggs, buttermilk and sour cream make it especially refreshing.
Before refrigeration, Eastern Europeans preserved the fresh fruit flavor of summer by making butters, conserves, curds, jams, jellies, marmalades and preserves.
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.
This recipe for boneless pork chops is breaded and cooked in the oven for a lower-fat version of fried pork chops.
Potato-meat dumplings known as zeppelins or cepelinai are a traditional Lithuanian dish.
Polish pork hocks, also known as ham hocks, are called golonka in Poland, and considered a national dish.
This recipe for Polish potato dumplingsor kopytka is made with cooked mashed potatoes.
Kajmak or kaymak is a Serbian/Croatian/Macedonian unripened (not aged) cheese similar to clotted cream still made in many kitchens today. It is usually served with bread as an appetizer.
This recipe for potato-cheese pierogi or pierogi ruskie is from chef Marek Widomski of the Culinary Institute in Cracow, Poland.
Fruit butters let the real taste of the fruit shine through because they use less sugar and no pectin.
This recipe for Croatian stuffed cabbage or sarma is from Klara Cvitanovich of Metairie, La.
Step-by-step instructions with pictures showing how to fill a pastry bag with icing.
This easy Polish lemon-blueberry bundt cake, or cytryny-borowkowy ciasto bundt, uses a packaged lemon-flavored cake mix.
Serbians prefer the tetovac legume in their white bean soup, but most cooks use Great Northern beans because they are easier to find and less expensive.
This recipe for homemade Hungarian sausage or hazi kolbasz is made with pork shoulder, garlic, salt, pepper and paprika.
This recipe for Polish creamed beet barszcz is thickened with sour cream and is delicious cold or warm.
This Romanian cornmeal porridge or mamliga recipe is similar to Italian polenta.
Egg washing yeast doughs prior to baking adds color or shine that makes them all the more appetizing.
This recipe for easy Russian rye bread does not require a starter and contains no eggs or oil.
Royal icing is the mortar that holds a gingerbread house together.
Duck or goose blood soup, or Polish czarnina or czernina, is a sweet-sour soup made with poultry blood, vinegar and dried fruits.
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.
Freeze whole cabbage heads instead of boiling them to remove the leaves for stuffed cabbage.
This recipe for Polish Drop Potato Dumplings - Kartoflane Kluski - is made with raw potatoes, not mashed potatoes.
Kohlrabi is a common Eastern European vegetable.
This recipe for Strawberries Romanoff is a classic Russian-American dessert invented by Michael Romanoff at his namesake restaurant in Beverly Hills, Calif., that is now closed.
Polish plum butter - powidla sliwkowe - is like fruit butters but the puree isn't strained.
This recipe for Polish cream cake has been renamed papal cream cake or kremowka papieska when it was learned the late Pope John Paul II loved this dessert.
This recipe for homemade creamy garlic salad dressing was concocted by my Aunt Reggie after having it at a restaurant.
Palachinke are Croatian and Serbian crepe-like pancakes filled and rolled with sweet or savory fillings like blintzes.
This recipe for Hungarian chicken paprikash uses no green or red peppers and is served over rice.
Serbians and Croatians prefer potato salad made with oil and vinegar instead of sour cream or a mayonnaise base.
Ukrainian meatless beet soup or borshch has a little tomato paste in it besides cabbage, onions and other vegetables.
Weeks before Christmas, my family would get out the cookie tins and start baking traditional Polish cookies or ciasteczka na swieta for the holidays.
This is how a Lithuanian tree cake, known as raguolis or sakotis, is made at Racine Bakery in Chicago.
This gluten-free pierogi recipe is perfect for those who love Polish dumplings but can't tolerate gluten.
This Jewish stuffed cabbage recipe or holishkes is a traditional dish for Sukkot, the harvest festival in autumn.
Here are top Polish-style cheesecake recipes.
Beets are an important part of Eastern European cuisine. They're enjoyed in everything from salads to soups to side dishes. The beauty of this versatile root vegetable is every recipe usually can be enjoyed hot or cold!
Milk soup is a common recipe among Poles, Lithuanians, Ukrainians, and Russians. It can be served for breakfast or as a meatless main dish.
Here is what you can do with leftover egg whites.
Lithuanian cepelinai or zeppelin dumplings, so-called beause of their ovoid shape, are one of the national dishes of Lithuania. They are most often served in meat and cheese varieties.
This recipe for Polish kapusniak is made with fresh cabbage, sauerkraut and vegetables in a beefy-tomato broth.
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 Russian beetroot soup is known as borshch, not borscht as many believe. It is made with beef, cabbage and beets.
This easy beef cube steak recipe is fast and budget-friendly.
Hungarian Beef Goulash is another delicious one-pot offering with the trinity of onions, tomatoes, green peppers and, of course, paprika.
This authentic recipe for Salata de Boeuf/Salat Olivje or is a traditional Romanian/Russian salad offering.