Eastern European Food: Most Popular Articles
Ukrainian Easter bread or paska is a richer version of plain white bread that is often decorated with religious symbols made of dough.
Russian Easter bread or kulich is a sweet, yeast-risen bread with raisins, almonds and candied orange peel.
This Easter lamb cake recipe is made in a cast-iron mold.
For Poles, Easter is considered the holiset day of the year. Following a 40-day Lenten fast, Easter Sunday is celebrated with church services and a feast.
Babka is a slightly sweet Polish bread with raisins traditionally served for Easter.
A tradition among many Eastern Europeans is that of having an Easter basket of food blessed on Holy Saturday.
This Polish Easter Monday tradition is a good excuse for the boys to beat up on the girls. All in good fun, of course.
This traditional Polish Easter Babka recipe is a sweet, yeast-risen bread with raisins and candied citrus rind.
This recipe for Slovak Easter bread or paska is an eggy, yeast-raised round bread.
This recipe for Easter molded cheese dessert is common among Russians, Ukrainians, Lithuanians and other Eastern Europeans. It is known variously as paska or paskha.
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.
After the strict fasting of Lent, Poles are ready to feast on a hearty and diverse menu of Easter delicacies. Here you will find recipes for many of these items.
For Ukrainians, who are primiarly Orthodox Christians, Easter is the most important religious holiday of the year. Here is how Ukrainians celebrate Easter.
This recipe for Slovak egg cheese is typically made for Easter and goes by various names including hrudka, sirok, cirak and other spellings.
Babka and Paska are two of the favorite breads served for Easter in Ukraine.
White borscht soup or Polish bialy barszcz or zurek wielkanocny is made with the cooking water from white Polish kielbasa sausage and often the leftovers from the Holy Saturday basket of blessed food.
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.
To make Polish pisanki Easter eggs, Theresa Child starts with large hard-cooked and cooled eggs, and 100% pure beeswax.
This is a collection of Easter bread recipes from around the world.
Poles love horseradish. The addition of beets, gives color and sweetness to the condiment.
Eastern European countries all have their version of a slightly sweet yeast-risen Easter bread. What most have in common is the ingredients usually include foods forbidden during Lent -- butter, eggs, cheese.
This Bulgarian Easter bread recipe, known as kozunak, is a slightly sweet yeast-raised bread with raisins.
Smigus-Dyngus Day is a Polish tradition observed on Easter Monday when boys douse girls with water.
Boiling is one way to cook Polish kielbasa sausage. Page 9.
A traditional Slovak-Ukrainian-Russian Easter breakfast features all of the food items that were placed in a special basket and blessed in church on Holy Saturday or Easter Sunday.
Easter is considered the holiest day of the year for Orthodox Christians. It is a time for religious observance and feasting with family and friends after a strict Lenten fast.
This smoked Polish sausage and sauerkraut recipe makes a great potluck or tailgating dish.
This recipe for Polish ryemeal soup with sausage is from chef Marek Widomski of the Culinary Institute in Cracow, Poland.
After 40 days of fasting for Lent, Poles pull out all the stops with a feast that begins on Easter morning and doesn't end until well past Easter Monday. Polish desserts are varied and delicious. These are some of the more popular ones for Easter.
This healthy recipe for dog biscuits is made with only four ingredients.
Polish kolaczki are flaky little pastries, sometimes considered cookies, filled with fruit, cheese, nut or poppyseed pastes.
Here are recipes for 12 authentic, traditional Romanian foods.
Polish sausage (kielbasa) is a pork sausage flavored with garlic, marjoram and black pepper that can be smoked or unsmoked (fresh).
This recipe for charbroiled oysters was developed by Tommy Cvitanovich of Drago's Restaurant in New Orleans and Metairie, La.
There are hundreds, if not thousands, of varieties of Polish sausage, all made according to region and family custom.
Here is a description of how Bulgarians celebrate Easter.
Romanian Easter and Christmas Bread or cozonac is a slightly sweet yeast-raised dough similar to Bohemian hoska and Russian kulich.
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.
The centuries-old art of pisanki or pysanky is a wax-resist method (like batik) of decorating Easter eggs. Every Eastern European country has its version.
The cream cheese in this buttery pound cake makes it a winner on its own or dressed up with strawberries and whipped cream.
Here is a description of how Lithuanians celebrate Easter.
Here is a recipe and step-by-step instructions for making farmer's cheese, also known as dry curd cheese, at home.
Paczki or Polish doughnuts are eaten on Fat Thursday in Poland and Fat Tuesday in the United States.
These step-by-step photo instructions will help you make braided egg bread known variously as houska, chalka and challah.
Here are recipes for popular Serbian dessert recipes.
This yeast bread, known as houska to Bohemians and Czechs, chalka to Poles, and challah to Jews, is slightly sweet and rich, like French brioche.
This recipe for traditional Polish cheesecake or sernik has a sweet pastry crust.
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 crullers, known as chrusciki, are a favorite fried Polish dessert popular especially at the holidays and for weddings. They are also known as angel wings.
This pierogi dough uses sour cream as one of its ingredients.
Serbian Easter egg bread is braided and topped with red hard-cooked eggs.
Once you've selected the dough and filling you want for your pierogi, follow these steps for rolling, cutting, folding and cooking.
Scald is a culinary term which means to heat a liquid until just below the boiling point.
Polish coffee cake or placek z kruszonka is a simple sweet yeast-raised cake with a crumb topping.
Mizeria is the Polish name for cucumbers in sour cream, a refreshing dish served year-round.
Among the standard desserts in Poland is cheesecake, also known as sernik or serowiec.
Easy Polish beet barszcz is a sour soup made with beets.
This comprehensive list of Eastern European babka recipes features Polish, Jewish and Ukrainian babkas.
This recipe for cream cheese frosting uses butter, cream cheese and confectioners' sugar.
Cevapcici or cevaps are casing-less sausages favored by Eastern Europeans.
This recipe for braised pork belly is from chef Donald Link of Cochon Restaurant in New Orleans, La.
Here is an easy way to freeze leftover egg whites.
Poles love horseradish. It is used as a condiment with kielbasa, ham, beef, just about anything.
I adapted this recipe for Sunny Lemon Cake from " Piece of Cake: One-Bowl, No-Fuss, From-Scratch Cakes
Desserts vary from region to region in Poland, but this list of favorite Polish dessert recipes seem to be universal throughout the country.
Egg washing yeast doughs prior to baking adds color or shine that makes them all the more appetizing.
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.
Polish crepes are known as naleśniki. They can be filled with fruit, jam, or sweet or savory fillings and rolled or folded. Many people then call them blintzes.
A step by step recipe for making cabbage rolls, also known as golabki, holubki and sarma.
This recipe for Slovak sweet egg cheese is typically made for Easter and goes by various names including hrudka, sirok, cirak and other spellings. The most common hrudka is made without sugar.
Squash is considered a fruit and can be divided into summer squash and winter squash varieties
Polish cheese babka or babka ser is made with a sweet yeast-raised dough and farmers cheese filling.
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 Polish potato pancakes or placki ziemniaczane is from Gwizdaly village.
Smoked pork chops are quick and easy to prepare and make a satisfying meal with braised cabbage and a green vegetable.
These Jewish cheese blintzes are made with a sweetened filling.
This recipe for Hungarian goulash soup or gulyas leves is hearty enough to be eaten as a main course.
Mazurek or mazurka is a flat Polish cake made with a yeast dough or nonyeast dough and filled with various toppings including, preserves, fruits, nuts, creams.
This authentic recipe for Salata de Boeuf/Salat Olivje or is a traditional Romanian/Russian salad offering.
: Polish, literally, for "grandmother." In this context refers to a slightly sweet bread dotted with
Langos is Hungarian fried bread sometimes called Hungarian pizza. It is a favorite street and fair food.
Use this tip to keep your grated potatoes from turning dark.
Here is a list, by no means comprehensive, of Polish delis, import stores and online grocers where one can purchase Polish foods.
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.
This recipe for Slovak stuffed cabbage, also known as holubky or halupki, is made with ground beef and pork, sauerkraut, paprika and tomato sauce.
Here is a description of how Croatians celebrate Easter.
Romanian Easter bread with cheese starts with a slightly sweet yeast-risen dough filled with sweetened farmers cheese.
A Serbian Easter feast wouldn't be complete without a platter of sausages, cured meats, roasted peppers and cheeses, ajvar, kajmak and pogacha, and red wine. But the real centerpiece is spit-roasted barbecued lamb with lots of raw green onions. The best way to eat this delicacy is with your fingers. It's almost a requirement! The meal is rounded out by sarma, burek, cevapcici, Easter bread, salads, potatoes or rice, and desserts like nutroll, krem pita and kumas with strong Serbian coffee.
A popular sweet yeast bread made by Croatians and Slovenes at Easter time is known as pinca or sirnica.
Here is how Easter is celebrated in the Czech Republic.
This easy Croatian nut roll recipe has sour cream in the yeast dough.
This Polish egg twist bread recipe or chalka often features raisins.
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.
Jewish cheese babka is made in a loaf pan instead of the fluted pan Poles use.
Roast rack of pork is a showy cut of meat similar to a standing beef rib roast or rack of lamb.
Croatian Easter Bread Dolls or primorski uskrsne bebe are made with a slightly sweet yeast dough wrapped around a colored hard-cooked egg.
This easy casserole of American origin is a great way to use up sauerkraut and sausage from Easter dinner.
This Russian Napoleon Cake recipe is made with up to 16 layers of dough filled with a custard cream and is a national dessert.
Polish dill pickle soup is common in Eastern Europe where pickling is a favorite way to preserve fruits, vegetables, meats and eggs.
Sarma is the Serbian version of stuffed cabbage.
This recipe for Romanian stuffed cabbage or sarmale is made with pork, sauerkraut and tomatoes.
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.
Sweet cheese filling using farmer's cheese is a favorite with pierogi eaters.
Polish blood sausage or kiszka is made with pig's blood, seasonings and, usually, barley.
These step-by-step photo instructions walk you through the preparation of Polish-style crullers known as chrusciki or chrust faworki.
These are step-by-step instructions for making Polish Smigus-Dyngus Casserole, traditionally served on Easter Monday.
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 is a traditional Czech recipe for bread dumplings or houskovy knedlik.
: Polish for "Easter basket" of food blessed by a priest on Holy Saturday. It further refers to the Easter
This easy recipe for pickled beets and onions is from the Culinary Institute of America.
This potato latke is suitable for Passover because it is made with matzoh meal, not flour.
This mixed berry dessert sauce recipe can be used on blintzes, pound cakes, ice cream and more.
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.
Here are the ingredients needed to make Slovak Easter paska bread peeps.
Polish stuffed eggs, or jajka faszerowany, are also known as deviled eggs.
This recipe for Hungarian egg twist or fonott kalacs is a slightly sweet braided loaf studded with raisins.
Lithuanian Easter bread or velykos pyragas is a sweet yeast-raised dough with white raisins.
Here are stuffed cabbage recipes from Bulgaria, Croatia, Czech Republic, Hungary, Lithuania, Poland, Romania, Russia, Serbia, Slovenia, Slovak Republic, Ukraine, and other countries.
The rise time for yeast breads and cakes can be cut by 1 1/2 hours by using a microwave oven to speed things up.
Caviar is a favorite appetizer of Eastern Europeans. Learn the different types of caviar and what to look for.
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.
Eastern Europeans have a charming tradition of offering "cake and coffee" to any guest who visits, expected
This recipe for potato-cheese pierogi or pierogi ruskie is from chef Marek Widomski of the Culinary Institute in Cracow, Poland.
Russians love buckwheat blini with caviar, smoked salmon, minced onion, chopped eggs, sour cream and a sip of vodka.
This Jewish challah recipe is made in a bread machine and gets a touch of sweetness from honey.
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.
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 chicken paprikash uses no green or red peppers and is served over rice.
Here are top Polish-style cheesecake recipes.
This pomegranate vinaigrette recipe combines pomegranate juice, honey and oil for a tasty salad topper.
This recipe for Polish potato dumplingsor kopytka is made with cooked mashed potatoes.
Cast-iron baking molds should be seasoned before their first use and then re-seasoned as necessary.
Here is how to freeze leftover egg yolks.
Red cabbage is a delicious accompaniment to almost any meat, fowl or fish dinner.
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.
bee sting cake or bienenstich is a favorite in many German-speaking countries and one which Hungarians adopted.
Polish pork hocks, also known as ham hocks, are called golonka in Poland, and considered a national dish.
Step-by-step instructions with pictures showing how to fill a pastry bag with icing.
This recipe was translated from Polish on Inmet's Easter bunny cake mold box. It is perfect for a 9-inch high rabbit mold.
This gluten-free pierogi recipe is perfect for those who love Polish dumplings but can't tolerate gluten.
Burek sa sirom is a Croatian-Serbian cheese pie made with flaky filo dough.
Bulgarian shopska salata is a refreshing salad of tomatoes, peppers, onion and parsley in a vinaigrette dressing.
Poppy seeds are a popular ingredient in many Eastern European recipes. Here are some of the most popular poppy seed recipes.
Slovenian Easter bread or velikonocni kruhki is a slightly sweet yeast-risen dough formed into individual round balls.
Smoked pork butt is a versatile piece of meat that can be cooked with poratoes and cabbage and the leftovers can be turned into many different meals.
Jewish kugel is a type of sweet or savory pudding made with noodles.
Chicken Paprikash is a classic Hungarian comfort food dish.
Duck or goose blood soup, or Polish czarnina or czernina, is a sweet-sour soup made with poultry blood, vinegar and dried fruits.
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