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 recipe for Perfect Sunday Beef Roast uses a top sirloin cut of beef.
This basic pierogi dough recipe is a simple combination of flour, eggs, water and salt.
Apple trees abound in Eastern Europe and the logical thing to make with an abundance of this fruit is apple butter.
Here are recipes for 12 authentic, traditional Romanian foods.
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 kolaczki are flaky little pastries, sometimes considered cookies, filled with fruit, cheese, nut or poppyseed pastes.
Pumpkin Butter is a favorite of Eastern Europeans both as a spread and as a component of other dishes.
This smoked Polish sausage and sauerkraut recipe makes a great potluck or tailgating dish.
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.
Weeks before Christmas, my family would get out the cookie tins and start baking traditional Polish cookies or ciasteczka na swieta for the holidays.
Easy Polish beet barszcz is a sour soup made with beets.
Here are stuffed cabbage recipes from Bulgaria, Croatia, Czech Republic, Hungary, Lithuania, Poland, Romania, Russia, Serbia, Slovenia, Slovak Republic, Ukraine, and other countries.
This healthy recipe for dog biscuits is made with only four ingredients.
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 Hungarian goulash soup or gulyas leves is hearty enough to be eaten as a main course.
Polish dill pickle soup is common in Eastern Europe where pickling is a favorite way to preserve fruits, vegetables, meats and eggs.
Once you've selected the dough and filling you want for your pierogi, follow these steps for rolling, cutting, folding and cooking.
A step by step recipe for making cabbage rolls, also known as golabki, holubki and sarma.
This recipe for Slovak stuffed cabbage, also known as holubky or halupki, is made with ground beef and pork, sauerkraut, paprika and tomato sauce.
Learn more about a variety of polish sausages from this curated list, including links to recipes and vendors selling different kinds of kielbasa.
Here are recipes for Ukrainian Christmas Eve or Holy Supper, which is known as Sviaty Vechir. Learn more about Ukrainian Christmas here.
This gingerbread house dough recipe, while edible, is not meant to be eaten. It is firm and sturdy enough to support decorations.
This recipe for Russian beef stroganoff or govjadina po strogonovski is made with beef tenderloin.
Royal icing is the mortar that holds a gingerbread house together.
Chicken Paprikash is a classic Hungarian comfort food dish.
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.
Smoked pork chops are quick and easy to prepare and make a satisfying meal with braised cabbage and a green vegetable.
This is a traditional Czech recipe for bread dumplings or houskovy knedlik.
Paczki or Polish doughnuts are eaten on Fat Thursday in Poland and Fat Tuesday in the United States.
Sarma is the Serbian version of stuffed cabbage.
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 recipe for Polish potato pancakes or placki ziemniaczane is from Gwizdaly village.
This dish, called Zurek, includes sausage. The recipe is from chef Marek Widomski of the Culinary Institute in Cracow, Poland.
This traditional Polish noodles and cabbage dish known as haluski is easy to make and can be a side or main meal.
Langos is Hungarian fried bread sometimes called Hungarian pizza. It is a favorite street and fair food.
Cevapcici or cevaps are casing-less sausages favored by Eastern Europeans.
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 pomegranate vinaigrette recipe combines pomegranate juice, honey and oil for a tasty salad topper.
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 Romanian stuffed cabbage or sarmale is made with pork, sauerkraut and tomatoes.
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.
bee sting cake or bienenstich is a favorite in many German-speaking countries and one which Hungarians adopted.
This recipe for Hungarian stuffed cabbage or toltott kaposzta is made with ground pork, beef and sliced smoked pork butt for flavor.
This recipe for sweetened chestnut puree can be used in many desserts and combined with whipped cream as a filling.
Polish Christmas Eve - Wigilia - and Christmas Day are two of the holiest days of the year to Roman Catholics along with Easter.
Desserts vary from region to region in Poland, but this list of favorite Polish dessert recipes seem to be universal throughout the country.
This recipe for Czech stuffed cabbages or holubky uses ground beef and pork, rice, tomato juice and paprika.
Eastern Europeans have a charming tradition of offering
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.
Here is an easy way to freeze leftover egg whites.
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.
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.
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.
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.
Freeze whole cabbage heads instead of boiling them to remove the leaves for stuffed cabbage.
This is just one version of hundreds of recipes for Polish apple cake.
Mushrooms are a favorite of Eastern Europeans and they find their way into everything from soups to stews.
This Jewish stuffed cabbage recipe or holishkes is a traditional dish for Sukkot, the harvest festival in autumn.
Bulgarian shopska salata is a refreshing salad of tomatoes, peppers, onion and parsley in a vinaigrette dressing.
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.
Boiling is one way to cook Polish kielbasa sausage.
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 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 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.
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.
This pierogi dough uses sour cream as one of its ingredients.
Polish sausage (kielbasa) is a pork sausage flavored with garlic, marjoram and black pepper that can be smoked or unsmoked (fresh).
Here is a recipe and step-by-step instructions for making farmer's cheese, also known as dry curd cheese, at home.
This Hungarian Dobosh Torte recipe sports seven layers filled with chocolate buttercream and topped with a caramel layer.
This recipe for braised pork belly is from chef Donald Link of Cochon Restaurant in New Orleans, La.
Among the standard desserts in Poland is cheesecake, also known as sernik or serowiec.
This recipe for Polish Drop Potato Dumplings - Kartoflane Kluski - is made with raw potatoes, not mashed potatoes.
Caviar is a favorite appetizer of Eastern Europeans. Learn the different types of caviar and what to look for.
Use this tip to keep your grated potatoes from turning dark.
Hungarian plum dumplings are made with a mashed potato dough and can be eaten as dessert, a meatless main dish or side dish.
Kohlrabi soup, made with this cabbage-like vegetable, is beloved by Eastern Europeans, in particular the Hungarians, Polish, and Russians.
Cabbage with noodles is a popular dish throughout Eastern Europe. In Hungarian, it's known as kaposztas teszta.
Here are recipes typically eaten in the fall (autumn) in Poland.
This recipe for Croatian stuffed cabbage or sarma is from Klara Cvitanovich of Metairie, La.
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 Polish kapusniak is made with fresh cabbage, sauerkraut and vegetables in a beefy-tomato broth.
For Poles, Christmas Eve is arguably the most important Roman Catholic holiday of the year and wigilia, or Star Supper, is the main focus. An odd number of courses is served -- anywhere from five to 13 -- depending on a family's finances. It was believed the more courses, the more properous the year ahead.
This easy recipe for pickled beets and onions is from the Culinary Institute of America.
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 Polish potato dumplingsor kopytka is made with cooked mashed potatoes.
Potato-meat dumplings known as zeppelins or cepelinai are a traditional Lithuanian dish.
The origins of gingerbread are said to date to the ancient Greeks and Egyptians.
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 easy persimmon bread recipe is made with butter, not oil as other quick breads are.
This Romanian cornmeal porridge or mamliga recipe is similar to Italian polenta.
This easy recipe for Polish dill pickles is known as ogorki kiszone.
Polish blood sausage or kiszka is made with pig's blood, seasonings and, usually, barley.
Sauerkraut and apples are a winning combination in this tasty side dish.
Mizeria is the Polish name for cucumbers in sour cream, a refreshing dish served year-round.
This authentic recipe for Salata de Boeuf/Salat Olivje or is a traditional Romanian/Russian salad offering.
This recipe for Russian little meat dumplings is known as peljmeni or pelmeni in Russia.
Apples can be found in everything from sweet to savory Eastern European recipes.
This recipe for Polish country-style pork ribs and sauerkraut, known as Zeberka Wieprzowe w Kapuscie, is an economical but delicious meal.
Solyanka Soup is popular in Russia and Ukraine, and is a combination of sausage, cured meats, rich broth, olives, capers and more.
This recipe for homemade Hungarian sausage or hazi kolbasz is made with pork shoulder, garlic, salt, pepper and paprika.
This recipe for Hungarian chicken paprikash uses no green or red peppers and is served over rice.
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 cake pops on a stick can be dressed up as elegantly as you like or turned into wacky characters the kids will love.
In many parts of Eastern Europe, Christmas trees are hung upside down from the ceiling. Here's why.
Polish pork hocks, also known as ham hocks, are called golonka in Poland, and considered a national dish.
This traditional recipe for Russian Herring Under Fur Coat, known as Shuba or Seledka Pod Shuboi, is a layered salad that gets its name from the beet topping considered to be a fur coat or shuba.
Here are recipes for popular Serbian dessert recipes.
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.
Pljeskavica are juicy Serbian hamburgers made with pork, lamb and beef. They are popular in one form or another throughout the Balkans.
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.
This gluten-free pierogi recipe is perfect for those who love Polish dumplings but can't tolerate gluten.
Ukrainian meatless beet soup or borshch has a little tomato paste in it besides cabbage, onions and other vegetables.
This easy pear butter recipe requires only three ingredients - pears, water and sugar.
Here is how to freeze leftover egg yolks.
This recipe for Polish creamed beet barszcz is thickened with sour cream and is delicious cold or warm.
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.
These Jewish cheese blintzes are made with a sweetened filling.
Peppers can be roasted by broiling, grilling or oven baking. Page 2.
Here is a list, by no means comprehensive, of Serbian, Croatian, Bulgarian, Macedonian, Romanian, Hungarian, Lithuanian, Ukrainian delis, import stores and online grocers.
Polish apple tart or szarlotka is like American apple pie but the crust is sweeter and is made with butter.
Duck or goose blood soup, or Polish czarnina or czernina, is a sweet-sour soup made with poultry blood, vinegar and dried fruits.
This recipe for potato-cheese pierogi or pierogi ruskie is from chef Marek Widomski of the Culinary Institute in Cracow, Poland.
This Polish soup recipe is made with three simple ingredients: flour, water, and eggs. Making the noodles is a great kids project.
Poppy seeds are a popular ingredient in many Eastern European recipes. Here are some of the most popular poppy seed recipes.
Sweet cheese filling using farmer's cheese is a favorite with pierogi eaters.
Enjoy the taste of summer year-round by preserving fruits in brandy. Brandied fruit is delicious on ice cream or pound cake.
This recipe for Jewish chocolate babka is baked in a loaf pan instead of the swirled tube pan that Poles bake theirs in.
Here are top Polish-style cheesecake recipes.
This recipe for Croatian soured cabbage heads or kiseli kupus is often used to make sarma or cabbage rolls.
Pork is a favorite meat for Poles and this breaded fried pork cutlet dish is very popular.
A rye sour adds tang to this Polish rye bread recipe.
This easy beef cube steak recipe is fast and budget-friendly.
This recipe for Polish stuffed cabbage rolls with tomato sauce or golabki is from chef Marek Widomski of the Culinary Institute in Cracow.
Polish noodles and sauerkraut, or Kluski z Kwasna Kapusta, is a favorite side dish in Eastern European kitchens.
Follow these step-by-step photo instructions for making Hungarian stuffed peppers.
Attach a pastry tip to the pastry coupler followed by the plastic coupler ring and tighten.
This Polish recipe for sorrel soup is popular in the springtime when sorrel is at its most tender.
: "Temper" is a culinary term meaning to stabilize certain products. For instance, when a hot liquid,
This recipe for easy Russian rye bread does not require a starter and contains no eggs or oil.
Milk soup is a common recipe among Poles, Lithuanians, Ukrainians, and Russians. It can be served for breakfast or as a meatless main dish.
This recipe for Russian beetroot soup is known as borshch, not borscht as many believe. It is made with beef, cabbage and beets.
This recipe for Hungarian Chocolate Mousse Cake - Sutemeny Rigo Jancsi - is made with a chocolate sponge cake, chocolate mousse and chocolate glaze.
This easy caramel sauce recipe takes only 10 minutes to prepare.
Here are step-by-step photo instructions for making Hungarian nokedli dumplings.
Hungarian Beef Goulash is another delicious one-pot offering with the trinity of onions, tomatoes, green peppers and, of course, paprika.
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.
Here are several recipes for kolaczki, kolachky, kolacky, kolace. However you spell them, they mean flaky, delicious, Eastern European filled cookies or pastries.