Learn how to make borscht, a traditional Eastern European soup, with this easy-to-follow recipe. Discover the essential ingredients.
Soft, wholesome, with a smidge of sweetness, our nalesniki recipe can be filled or topped with so many delicious ingredients, and are so easy to make.
Pork schmalz is used in Germany and Eastern Europe as a cooking fat and as a spread for bread. Here is our easy recipe for schmalz with cracklings.
ULTIMATE BALKAN FOODS LISTS: From sarma to cevapi, shopka salad and bureks, here are the best foods in the Balkans.
Sweet, yeasted Polish pancakes. Makes 12 to 14 small pancakes. Serves 4.
This classic Polish soup (which has close cousins across Eastern Europe) is the ultimate in summer refreshment: Cool, creamy, and gently crunchy from cucumbers, with a gorgeous fuchsia color that makes it even more unforgettable.
These Kraut Bierocks are a fond memory of my childhood. Bierocks are meat-filled pocket pastries originating in Eastern Europe, possibly in Germany or Russia, as the dish is very common among theVo…
Bublanina is a simple Czechoslovakian dessert made with whatever fruit is plentiful. It's similar to a coffee cake and sometimes enjoyed at breakfast.
Bigos or Polish hunter's stew recipe traditionally was made with the fruits of the forest—venison, mushrooms, dried fruits. Today, anything goes.
Burek, or Borek depending on what spelling you use is a dish made with phyllo pastry that is filled with meat or cheese. Burek is thought to have originated in Central Asia; it was then adopted by the Ottoman Turks who took it with them to the various corners of their military empire.
A recipe for sweet, fruity pastries from my Belarusian mom.
Recipes - Panning The Globe: Find any recipe you need on Panning The Globe's recipe page: Recipes listed by dietary requirement, type of dish, or occasion.
Palachinkes are also known as crepe suzettes. When I was growing up this was one of my Dad’s favourite foods. In our tradition this recipe is used mostly
Ever since I moved to the UK, I've come to realize that cabbage has a bad reputation here. The quintessential symbol of bad and smelly Eastern European cuisine, this nutrient-rich brassica is generally named as the main reason why some people dislike or are not keen to try Russian food. Well, I am here to dispel this stereotype. I absolutely love cabbage in all its guises (yes, even the scent of boiled cabbage makes me go 'yum!'), from borsch and shchi soups to sauerkraut and, of course, stuffed cabbage leaves. Known across Eastern Europe and Russia as 'little pigeons', golubtsy are widely consumed in most households. But despite their popularity, they are quite a time-consuming dish to create. So I've decided to make this crustless cabbage pie instead, a sort of a 'golubtsy for the lazy'. As I've since discovered, there are similar dishes in Balkan and Hungarian cuisines - what can I say, there is a lazy cook in all of us. What I particularly like about this version is that you can combine different flavours and add as many layers as you like, adhering to the old Russian tradition of multi-tiered savoury pies. Serve it with this bacon and rye crumb, and then try telling me you don't like cabbage!
Discover the rich, diverse and cross-cultural cuisine of Eastern Europe.
What are the best European desserts? Here's our list of the 20 most amazing European pastries that you should absolutely try on your next trip to Europe.
Latvian dill potatoes are perfect to enjoy with the pork cutlets or would be lovely as a side for just about anything. You use small potatoes like Yukon golds or red or white new potatoes
Try to guess why is fluffy and airy vanilla custard cake "Kremsnita" (Cream Slices, Cremeschnitte) the most popular dessert in Croatia?
Now for something completely different! Potato dumplings are popular throughout eastern Europe, and while they’re usually regarded as a savoury dish, you’ll often find them served as a dessert with fruit too. Each dumpling contains a whole strawberry, and the black pepper and basil add an aromatic finish that works incredibly well with the sweetness of the fruit.
This mamaliga recipe is the Romanian version of polenta and has been called the country's national dish. Learn the fascinating history behind the dish.
Citizens, Khalia is a zesty beef stew from the proud and magnificent country of Georgia that is redolent with garlic and lots of fresh herbs, given extra body with walnut pieces. It is a dish
Delicious savory crepes stuffed with cheese and ground beef, then served with sour cream!
Enjoy sweet treats native to Eastern Europe, from breads and pastries to cakes and tortes.
Gomboce is probably the best thing you can make if you have locally sourced plums in your household.
Syrniki is a Russian name for "cheese pancakes." A traditional Syrniki Recipe is made from a fine curd farmer's cheese (tvorog), eggs, flour, and sugar. Some Eastern European's call them Tvorozhniki and in Ukrainian, we call them "Syrnyky."
Here is how to make Croatian walnut roll. This easy to make recipe comes from a Croatian reader who lives in Canada. Thanks so much.
If you’re tiring of your usual weekend pancake routine, it might be time to try something new. Transport yourself to Poland for some sweet inspiration. These 'Naleśniki' are made from a thin, egg-rich batter. They're fried in a skillet to produce thin cake-like layers that can be rolled up or folded. Here, I'm suggesting a Sweet Cheese filling, but feel free to experiment. This recipe makes 10 crêpes (roughly 9in / 23-24 cm in diameter).
