“17 Mouthwatering Eastern European Recipes: Dive into Delicious Dishes from the Heart of Europe!”

Exploring Eastern European Cuisine: 17 Delectable Recipes to Transport You Across the Continent

Introduction

Eastern European cuisine is a treasure trove of hearty, flavorful dishes that reflect the region’s rich history and diverse culinary traditions. From comforting soups to savory stews and delectable desserts, the food of Eastern Europe offers a delicious journey for your taste buds. In this article, we’ll explore 17 authentic recipes that capture the essence of Eastern European cooking, providing you with step-by-step directions to recreate these culinary delights in your own kitchen.

1. Borscht

Ingredients:

• 4 medium beets, peeled and grated
• 2 carrots, peeled and grated
• 1 onion, finely chopped
• 4 cups beef or vegetable broth
• 2 cups shredded cabbage
• 2 potatoes, peeled and diced
• 1 tablespoon tomato paste
• 2 tablespoons vinegar
• Salt and pepper to taste
• Sour cream and fresh dill for garnish

Directions:

In a large pot, sauté the onion until translucent. Add the grated beets and carrots, and cook for 5 minutes.

Pour in the broth and add the shredded cabbage, diced potatoes, and tomato paste. Bring to a boil, then reduce heat and simmer for 30 minutes.

Stir in the vinegar, and season with salt and pepper to taste.

Serve hot, garnished with a dollop of sour cream and a sprinkle of fresh dill.

2. Pierogi

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup butter, melted
• Potato and cheese filling (mashed potatoes mixed with grated cheese)

Directions:

In a large bowl, combine the flour and salt. Make a well in the center and add the egg, sour cream, and melted butter. Mix until a dough forms.

Roll out the dough on a floured surface and cut into circles using a cookie cutter or glass.

Place a spoonful of the potato and cheese filling in the center of each circle. Fold the dough over the filling and press the edges to seal.

Boil the pierogi in salted water for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and serve hot with sour cream.

3. Golabki (Stuffed Cabbage Rolls)

Ingredients:

• 1 head of cabbage
• 1 pound ground beef
• 1 cup cooked rice
• 1 onion, finely chopped
• 1 egg
• Salt and pepper to taste
• 1 can tomato sauce
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice

Directions:

Preheat the oven to 350°F (175°C).

Bring a large pot of water to a boil. Core the cabbage and carefully remove the leaves. Blanch the leaves in the boiling water for 2-3 minutes, then drain and set aside.

In a bowl, mix together the ground beef, cooked rice, chopped onion, egg, salt, and pepper.

Place a spoonful of the beef mixture onto each cabbage leaf and roll up, tucking in the sides.

Place the cabbage rolls in a baking dish. In a separate bowl, mix together the tomato sauce, brown sugar, and lemon juice. Pour over the cabbage rolls.

Cover the baking dish with foil and bake for 1 hour, or until the cabbage rolls are cooked through.

4. Beef Stroganoff

Ingredients:

• 1 pound beef sirloin, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 cup sour cream
• Salt and pepper to taste
• Cooked egg noodles for serving

Directions:

In a large skillet, heat some oil over medium-high heat. Add the sliced beef and cook until browned. Remove from the skillet and set aside.

In the same skillet, add the sliced onion and cook until softened. Add the minced garlic and sliced mushrooms, and cook until the mushrooms are golden brown.

Pour in the beef broth and Worcestershire sauce, and bring to a simmer. Cook for 5 minutes.

Stir in the sour cream and cooked beef, and simmer for another 5 minutes.

Season with salt and pepper to taste. Serve hot over cooked egg noodles.

5. Chicken Paprikash

Ingredients:

• 4 chicken thighs, skin-on and bone-in
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons sweet paprika
• 1 cup chicken broth
• 1/2 cup sour cream
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions:

Season the chicken thighs with salt and pepper. In a large skillet, heat some oil over medium-high heat. Add the chicken thighs, skin-side down, and cook until golden brown on both sides. Remove from the skillet and set aside.

In the same skillet, add the chopped onion and cook until translucent. Add the minced garlic and sweet paprika, and cook for 1 minute.

Pour in the chicken broth and return the chicken thighs to the skillet. Bring to a simmer, then reduce heat to low and cover. Cook for 30 minutes, or until the chicken is cooked through.

Stir in the sour cream and simmer for another 5 minutes. Garnish with chopped fresh parsley before serving.

6. Cabbage Rolls

Ingredients:

• 1 head of cabbage
• 1 pound ground pork
• 1/2 cup cooked rice
• 1 onion, finely chopped
• 1 egg
• Salt and pepper to taste
• 1 can tomato sauce
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice

Directions:

Preheat the oven to 350°F (175°C).

Bring a large pot of water to a boil. Core the cabbage and carefully remove the leaves. Blanch the leaves in the boiling water for 2-3 minutes, then drain and set aside.

In a bowl, mix together the ground pork, cooked rice, chopped onion, egg, salt, and pepper.

Place a spoonful of the pork mixture onto each cabbage leaf and roll up, tucking in the sides.

Place the cabbage rolls in a baking dish. In a separate bowl, mix together the tomato sauce, brown sugar, and lemon juice. Pour over the cabbage rolls.

Cover the baking dish with foil and bake for 1 hour, or until the cabbage rolls are cooked through.

Discovering Eastern European Delicacies: More Authentic Recipes to Savor

Introduction

As we delve deeper into Eastern European cuisine, we uncover more tantalizing recipes that embody the region’s culinary diversity and cultural richness. In this continuation of our exploration, we’ll introduce you to seven additional authentic dishes that are cherished across Eastern Europe. From savory stews to sweet treats, these recipes are sure to awaken your taste buds and leave you craving more.

7. Kielbasa and Sauerkraut

Ingredients:

• 1 lb kielbasa sausage, sliced
• 1 lb sauerkraut, drained
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1/2 cup chicken broth
• Salt and pepper to taste

Directions:

In a large skillet, sauté the sliced kielbasa until browned. Remove from the skillet and set aside.

In the same skillet, add the sliced onion and minced garlic. Cook until the onion is translucent.

Add the sauerkraut, brown sugar, and chicken broth to the skillet. Stir to combine.

Return the cooked kielbasa to the skillet and season with salt and pepper.

Cover and simmer for 20-30 minutes, until the flavors meld together. Serve hot with crusty bread or boiled potatoes.

8. Beef Goulash

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons sweet paprika
• 1 teaspoon caraway seeds
• 2 cups beef broth
• 1 can diced tomatoes
• 2 tablespoons tomato paste
• Salt and pepper to taste

Directions:

In a Dutch oven or large pot, brown the beef stew meat over medium-high heat. Remove from the pot and set aside.

In the same pot, sauté the chopped onions until translucent. Add the minced garlic, sweet paprika, and caraway seeds, and cook for 1 minute.

Return the browned beef to the pot. Add the beef broth, diced tomatoes, and tomato paste. Stir to combine.

Bring the mixture to a simmer, then reduce heat to low and cover. Cook for 2-3 hours, stirring occasionally, until the beef is tender.

Season with salt and pepper to taste. Serve hot with crusty bread or over cooked noodles.

9. Potato Pancakes (Placki Ziemniaczane)

Ingredients:

• 4 large potatoes, peeled
• 1 onion, grated
• 2 eggs
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• Vegetable oil for frying

Directions:

Grate the peeled potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.

In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, and pepper. Mix until well combined.

Heat vegetable oil in a large skillet over medium heat. Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon.

Fry the potato pancakes for 3-4 minutes on each side, until golden brown and crispy. Drain on paper towels.

Serve hot with sour cream or applesauce for dipping.

10. Chicken Schnitzel

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• Salt and pepper to taste
• Vegetable oil for frying
• Lemon wedges for serving

Directions:

Place each chicken breast between two pieces of plastic wrap and pound with a meat mallet until thin.

Season the chicken breasts with salt and pepper. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Dredge each chicken breast in the flour, then dip into the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.

Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken breasts for 3-4 minutes on each side, until golden brown and cooked through.

Drain on paper towels and serve hot with lemon wedges for squeezing.

Exploring Eastern European Cuisine: More Authentic Recipes to Delight Your Palate

Introduction

In our quest to uncover the culinary wonders of Eastern Europe, we continue our gastronomic journey with seven more authentic recipes that showcase the region’s diverse flavors and traditional ingredients. From comforting soups to savory main courses and delectable desserts, these dishes are sure to transport you to the heart of Eastern Europe and leave you craving for more.

11. Pelmeni

Ingredients:

• 2 cups all-purpose flour
• 2 eggs
• 1/2 cup water
• 1/2 teaspoon salt
• 1/2 pound ground pork
• 1/2 pound ground beef
• 1 onion, finely chopped
• Salt and pepper to taste
• Sour cream for serving

Directions:

In a large mixing bowl, combine the flour, eggs, water, and salt to form a dough. Knead until smooth, then cover and let rest for 30 minutes.

In another bowl, mix together the ground pork, ground beef, chopped onion, salt, and pepper to make the filling.

Roll out the dough on a floured surface until thin. Cut out small circles using a cookie cutter or glass.

Place a small spoonful of the filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, then pinch the edges to seal.

Bring a large pot of salted water to a boil. Drop the pelmeni into the boiling water and cook for 5-7 minutes, or until they float to the surface.

Serve hot with a dollop of sour cream on top.

12. Cabbage Soup (Kapusniak)

Ingredients:

• 1/2 head of cabbage, shredded
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 can diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon caraway seeds
• Salt and pepper to taste
• Sour cream for serving

Directions:

In a large pot, sauté the chopped onion until translucent. Add the sliced carrots and diced potatoes, and cook for a few minutes.

Stir in the shredded cabbage, chicken or vegetable broth, diced tomatoes, tomato paste, and caraway seeds. Season with salt and pepper to taste.

Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.

Serve hot with a dollop of sour cream on top.

13. Beef and Potato Casserole (Kartoffel-Piroggen-Auflauf)

Ingredients:

• 2 pounds potatoes, peeled and thinly sliced
• 1 onion, thinly sliced
• 1 pound ground beef
• 1 cup shredded cheese (such as cheddar or mozzarella)
• 1 cup beef broth
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions:

Preheat the oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.

Layer half of the sliced potatoes in the bottom of the baking dish. Top with half of the sliced onion and half of the ground beef. Season with salt and pepper.

Repeat the layers with the remaining potatoes, onion, and ground beef. Pour the beef broth over the top.

Cover the baking dish with foil and bake for 45 minutes, or until the potatoes are tender.

Remove the foil and sprinkle the shredded cheese on top. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Garnish with chopped fresh parsley before serving.

14. Chicken Kiev

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• Vegetable oil for frying
• Lemon wedges for serving

Directions:

Preheat the oven to 375°F (190°C). Grease a baking sheet with butter or cooking spray.

In a small bowl, mix together the softened butter, minced garlic, chopped fresh parsley, lemon juice, salt, and pepper to form a compound butter.

Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until thin.

Spread a spoonful of the compound butter onto each chicken breast. Roll up the chicken breasts and secure with toothpicks.

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Dredge each rolled chicken breast in the flour, then dip into the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.

Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken breasts for 2-3 minutes on each side, until golden brown.

Transfer the fried chicken breasts to the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until cooked through.

Remove the toothpicks before serving. Serve hot with lemon wedges on the side.

Embarking on a Culinary Adventure: More Eastern European Recipes to Enjoy

Introduction

Our culinary journey through Eastern Europe continues as we explore seven more delightful recipes that capture the essence of the region’s rich gastronomic heritage. From hearty casseroles to savory dumplings and sweet pastries, these dishes offer a taste of tradition and a glimpse into the vibrant flavors of Eastern Europe. So, join us as we discover new culinary delights to savor and enjoy.

15. Apple Strudel

Ingredients:

• 4 large apples, peeled, cored, and thinly sliced
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 cup raisins (optional)
• 1/2 cup breadcrumbs
• 8 sheets phyllo dough
• 1/2 cup unsalted butter, melted
• Powdered sugar for dusting

Directions:

Preheat the oven to 375°F (190°C). Grease a baking sheet with butter or cooking spray.

In a large bowl, combine the sliced apples, granulated sugar, ground cinnamon, and raisins (if using). Toss until the apples are evenly coated.

Place one sheet of phyllo dough on a clean work surface and brush with melted butter. Sprinkle with breadcrumbs.

Repeat the process with the remaining phyllo dough, layering each sheet on top of the previous one and brushing with butter and sprinkling with breadcrumbs.

Spoon the apple mixture onto one end of the phyllo dough stack, leaving a border around the edges. Fold the edges over the filling, then roll up the strudel tightly.

Transfer the strudel to the prepared baking sheet and brush with any remaining melted butter.

Bake in the preheated oven for 30-35 minutes, or until the strudel is golden brown and crispy.

Remove from the oven and let cool slightly before dusting with powdered sugar. Serve warm with whipped cream or vanilla ice cream.

16. Honey Cake (Medovik)

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 cup honey
• 2 cups sour cream

Directions:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, sift together the flour, baking soda, and ground cinnamon. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.

Gradually add the sifted dry ingredients to the creamed mixture, alternating with the honey and sour cream. Mix until smooth and well combined.

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Once the cakes are completely cool, assemble the honey cake by layering the cakes with sour cream between each layer. Frost the top and sides of the cake with the remaining sour cream.

Refrigerate the cake for at least 4 hours before serving to allow the flavors to meld together. Slice and enjoy!

17. Lithuanian Cold Beet Soup (Saltibarsciai)

Ingredients:

• 2 large beets, peeled and grated
• 2 cups kefir or buttermilk
• 1 cucumber, peeled and diced
• 2 hard-boiled eggs, chopped
• 2 green onions, thinly sliced
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Directions:

In a large bowl, combine the grated beets and kefir or buttermilk. Stir until well combined.

Add the diced cucumber, chopped hard-boiled eggs, sliced green onions, and chopped fresh dill to the bowl. Season with salt and pepper to taste.

Cover the bowl and refrigerate the soup for at least 1 hour to chill and allow the flavors to meld together.

Serve the cold beet soup in chilled bowls, garnished with additional chopped dill if desired. Enjoy as a refreshing appetizer or light meal on a hot summer day.

Borscht

Instructions:

Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook until softened.

Stir in grated beets, shredded cabbage, diced potatoes, and vegetable broth. Bring to a simmer.

Cover and cook for 30-40 minutes, or until vegetables are tender.

Stir in tomato paste, lemon juice, and sugar. Season with salt and pepper to taste.

Serve hot, garnished with sour cream and chopped fresh dill.

Pierogi

Instructions:

In a mixing bowl, combine flour, eggs, sour cream, and salt. Knead until a smooth dough forms.

Roll out the dough on a floured surface and cut into circles using a round cutter.

Place a spoonful of filling in the center of each dough circle. Fold over and seal the edges.

Bring a large pot of salted water to a boil. Drop the pierogi into the boiling water and cook until they float to the surface.

Remove the pierogi with a slotted spoon and drain.

Serve hot with melted butter and sour cream.

Golabki (Stuffed Cabbage Rolls)

Instructions:

Preheat your oven to 350°F (175°C). Grease a baking dish with non-stick spray.

Bring a large pot of water to a boil. Blanch cabbage leaves for 2-3 minutes, then set aside.

In a mixing bowl, combine ground pork, cooked rice, chopped onion, minced garlic, egg, tomato sauce, salt, and pepper.

Place a spoonful of the meat mixture onto each cabbage leaf and roll them up.

Place the cabbage rolls seam-side down in the prepared baking dish.

Pour tomato sauce over the cabbage rolls.

Cover with aluminum foil and bake for 45-50 minutes.

Serve hot.

Beef Stroganoff

Instructions:

Heat olive oil in a skillet over medium-high heat. Add sliced mushrooms and cook until browned. Remove and set aside.

In the same skillet, cook sliced onions until translucent. Remove and set aside.

Season beef strips with salt and pepper. Cook in the skillet until browned on all sides.

Stir in beef broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer.

Return mushrooms and onions to the skillet. Stir in sour cream and simmer until heated through.

Serve hot over cooked egg noodles or rice.

Chicken Paprikash

Instructions:

Heat olive oil in a large pot over medium heat. Add diced onions and cook until softened.

Add chicken pieces to the pot and cook until browned on all sides.

Stir in minced garlic, sweet paprika, and flour. Cook for 1-2 minutes.

Pour in chicken broth and chopped tomatoes. Bring to a simmer.

Cover and cook for 30-40 minutes, or until chicken is cooked through.

Stir in sour cream and chopped fresh parsley.

Serve hot over cooked egg noodles or rice.

Cabbage Rolls

Instructions:

Preheat your oven to 350°F (175°C). Grease a baking dish with non-stick spray.

Blanch cabbage leaves in boiling water for 2-3 minutes. Set aside to cool.

In a mixing bowl, combine ground beef, cooked rice, chopped onion, minced garlic, egg, tomato sauce, salt, and pepper.

Place a spoonful of the meat mixture onto each cabbage leaf and roll them up.

Place the cabbage rolls seam-side down in the prepared baking dish.

Pour tomato sauce over the cabbage rolls.

Cover with aluminum foil and bake for 45-50 minutes.

Serve hot.

Kielbasa and Sauerkraut

Instructions:

Heat olive oil in a large skillet over medium heat. Add sliced kielbasa sausage and cook until browned.

Add thinly sliced onion and minced garlic to the skillet. Cook until onion is translucent.

Stir in drained sauerkraut and chicken broth. Bring to a simmer.

Cover and cook for 20-25 minutes, or until sauerkraut is tender.

Season with salt and pepper to taste.

Serve hot.

Beef Goulash

Instructions:

Heat olive oil in a large pot over medium-high heat. Add chopped onions and cook until softened.

Add beef cubes to the pot and cook until browned on all sides.

Stir in sweet paprika, tomato paste, and beef broth. Bring to a simmer.

Cover and cook for 1.5-2 hours, or until beef is tender.

Season with salt and pepper to taste.

Serve hot over cooked egg noodles or mashed potatoes.

Potato Pancakes (Placki Ziemniaczane)

Instructions:

Grate potatoes and onion into a mixing bowl.

Add eggs, flour, salt, and pepper to the bowl. Mix until well combined.

Heat vegetable oil in a skillet over medium-high heat.

Drop spoonfuls of the potato mixture into the hot oil. Flatten with a spatula.

Fry for 2-3 minutes on each side, or until golden brown and crispy.

Drain on paper towels.

Serve hot.

Chicken Schnitzel

Instructions:

Place chicken breasts between plastic wrap and pound to an even thickness.

Season chicken with salt and pepper.

Dredge each chicken breast in flour, then dip in beaten eggs, and coat with breadcrumbs.

Heat vegetable oil in a skillet over medium-high heat.

Fry chicken breasts for 3-4 minutes on each side, or until golden brown and cooked through.

Drain on paper towels.

Serve hot.

Pelmeni

Instructions:

Combine ground beef, chopped onion, minced garlic, salt, and pepper in a mixing bowl.

Place a small spoonful of the meat mixture in the center of each dumpling wrapper.

Fold edges over filling to form a half-moon shape. Press edges to seal.

Bring a large pot of salted water to a boil. Drop pelmeni into the boiling water and cook for 5-7 minutes.

Drain.

Serve hot.

Cabbage Soup (Kapusniak)

Instructions:

Combine pork ribs, chopped onion, minced garlic, shredded cabbage, diced carrots, diced potatoes, beef broth, bay leaves, salt, and pepper in a large pot.

Bring to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours.

Remove pork ribs from the soup and shred the meat.

Return shredded meat to the pot.

Adjust seasoning with salt and pepper.

Serve hot.

Beef and Potato Casserole (Kartoffel-Piroggen-Auflauf)

Instructions:

Preheat oven to 375°F (190°C). Grease a baking dish.

Layer thinly sliced potatoes in the bottom of the prepared baking dish.

Cook ground beef, chopped onion, and

minced garlic until browned. Drain off any excess fat.

Spread cooked beef mixture over potatoes.

Pour beef broth over beef and potatoes. Season with salt and pepper.

Sprinkle shredded cheddar cheese over the top.

Cover with aluminum foil and bake for 45-50 minutes.

Garnish with chopped fresh parsley before serving.

Chicken Kiev

Instructions:

Combine softened butter, minced garlic, chopped parsley, salt, and pepper in a mixing bowl.

Place a spoonful of butter mixture onto each chicken breast.

Roll up chicken breasts and secure with toothpicks.

Dredge each chicken breast in flour, then dip in beaten eggs, and coat with breadcrumbs.

Heat vegetable oil in a skillet over medium-high heat.

Fry chicken Kiev for 3-4 minutes on each side, or until golden brown and cooked through.

Remove toothpicks before serving.

Apple Strudel

Instructions:

Toss together sliced apples, granulated sugar, ground cinnamon, and raisins (optional).

Place phyllo dough sheets on a clean surface and brush with melted butter.

Sprinkle breadcrumbs over the top sheet of phyllo dough.

Arrange apple filling in a line along one edge of the phyllo dough.

Roll up the phyllo dough, enclosing the apple filling.

Brush the top of the strudel with melted butter.

Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until golden brown.

Dust with powdered sugar before serving.

Honey Cake (Medovik)

Instructions:

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Cream together softened butter and granulated sugar until light and fluffy.

Beat in eggs, then stir in honey, sour cream, and vanilla extract.

Gradually add sifted flour and baking soda, mixing until smooth.

Pour batter into prepared cake pan and smooth the top.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Dust with powdered sugar before serving.

Lithuanian Cold Beet Soup (Saltibarsciai)

Instructions:

Combine grated beets, kefir or buttermilk, and cold water in a large mixing bowl.

Stir in chopped hard-boiled eggs, diced cucumbers, sliced green onions, and chopped fresh dill.

Season with salt and pepper to taste.

Cover and refrigerate for at least 2 hours.

Serve cold with a dollop of sour cream on top.

Conclusion

From the flaky layers of apple strudel to the luscious layers of honey cake and the refreshing flavors of Lithuanian cold beet soup, these Eastern European recipes offer a delightful array of tastes and textures to satisfy every craving. Whether you’re seeking comfort in a warm slice of strudel or a refreshing bowl of chilled soup, these dishes are sure to transport you to the heart of Eastern Europe and leave you craving for more. So, gather your ingredients, roll up your sleeves, and embark on a culinary adventure that celebrates the rich culinary heritage of this enchanting region.

From the hearty comfort of cabbage soup to the indulgent delight of Chicken Kiev, these additional Eastern European recipes offer a tantalizing array of flavors and textures to satisfy any palate. Incorporate these dishes into your culinary repertoire to experience the authentic taste of Eastern Europe and delight your family and friends with memorable meals. So roll up your sleeves, gather your ingredients, and embark on a culinary adventure that celebrates the rich heritage of Eastern European cuisine.

From the comforting warmth of beef goulash to the crispy indulgence of potato pancakes, these additional Eastern European recipes offer a delightful array of flavors and textures to satisfy every palate. Incorporating these dishes into your culinary repertoire will not only expand your cooking skills but also provide you with a taste of the rich cultural heritage of Eastern Europe. So gather your ingredients, fire up your stove, and embark on a culinary journey that celebrates the diverse and delicious cuisine of this enchanting region.

From the vibrant hues of borscht to the comforting flavors of chicken paprikash, these 17 Eastern European recipes offer a delicious glimpse into the culinary heritage of the region. Whether you’re craving a hearty stew or a satisfying dumpling, these dishes are sure to satisfy your appetite and transport you to the picturesque landscapes of Eastern Europe. So gather your ingredients, roll up your sleeves, and embark on a culinary

adventure that will delight your senses and nourish your soul.