35+ Hearty and Delicious Eastern European Recipes to Try Today

Eastern Europe is a treasure trove of rich culinary traditions, with each country offering a unique blend of flavors, textures, and cooking techniques.

From hearty stews to delicate pastries, the region’s food is a testament to centuries of cultural exchange and family recipes passed down through generations.

Whether you’re craving the comforting taste of borscht, the savory richness of goulash, or the indulgence of sweet pastries like babka, Eastern European cuisine offers something for every palate.

In this blog post, we’ll explore over 35 mouthwatering recipes from across Eastern Europe, each with its own history and a delightful twist.

Get ready to embark on a culinary journey through the heart of Eastern Europe and bring a bit of its charm into your kitchen.

35+ Hearty and Delicious Eastern European Recipes to Try Today

Eastern European recipes are not just about food; they’re a celebration of culture, tradition, and family. These dishes tell stories of resilience, comfort, and hospitality that have been passed down through the ages.

Whether you’re looking to try your hand at making classic borscht or bake the perfect loaf of khachapuri, each recipe offers a taste of a time-honored culinary tradition.

By recreating these recipes, you’re not just preparing a meal—you’re connecting with a rich heritage that spans generations.

So, roll up your sleeves, gather your ingredients, and bring these authentic Eastern European flavors into your home today.

You’ll find that these comforting, flavorful dishes will quickly become favorites in your own kitchen.

Borscht (Ukrainian Beet Soup)

Borscht is a traditional Eastern European soup, especially popular in Ukraine and Russia. Made with beets, cabbage, and a variety of vegetables, it offers a vibrant red color and a balance of tangy and savory flavors. This hearty soup is often served with sour cream and garnished with fresh dill, making it a comfort food ideal for colder months.

• Ingredients:
  • 3 medium beets, peeled and grated
  • 1 large onion, finely chopped
  • 1 carrot, peeled and grated
  • 1 medium potato, diced
  • 2 cups cabbage, shredded
  • 4 cups vegetable broth (or beef broth for a richer flavor)
  • 2 tablespoons tomato paste
  • 1 tablespoon vinegar
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • 1 bay leaf
  • 1 tablespoon fresh dill, chopped
  • Sour cream for serving
• Instructions:
  1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, grated carrots, and grated beets. Cook, stirring occasionally, for about 5-7 minutes until softened.
  2. Add the tomato paste and minced garlic, cooking for another 2 minutes.
  3. Pour in the vegetable or beef broth, add the diced potatoes, and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.
  4. Add the shredded cabbage, vinegar, sugar, bay leaf, salt, and pepper. Simmer for an additional 15-20 minutes, until the vegetables are tender.
  5. Taste and adjust seasoning if needed. Remove the bay leaf.
  6. Serve the borscht hot with a dollop of sour cream and a sprinkle of fresh dill.

Borscht is a deeply satisfying dish that brings warmth and nourishment, perfect for any occasion. Whether you enjoy it hot or cold, this Eastern European classic offers a rich balance of flavors that will delight your taste buds. The tang from the vinegar, the sweetness of the beets, and the creamy sour cream topping create a comforting and filling meal that can be enjoyed by everyone. Pair it with rye bread for an authentic experience!

Pirozhki (Russian Stuffed Buns)

Pirozhki are small, soft Russian buns filled with various ingredients such as meat, cabbage, potatoes, or mushrooms. These portable treats are perfect for a quick snack, picnic, or family gathering. Often baked or fried, they are golden on the outside and deliciously savory on the inside, offering a comforting taste of Eastern European home cooking.

• Ingredients:
  • For the dough:
    • 3 cups all-purpose flour
    • 1 packet active dry yeast
    • 1 cup warm milk
    • 1 tablespoon sugar
    • 1/2 teaspoon salt
    • 1/4 cup vegetable oil
    • 1 egg
  • For the filling:
    • 1/2 lb ground beef or chicken
    • 1 onion, finely chopped
    • 1/2 cup cooked mashed potatoes (optional)
    • 1/4 cup cooked mushrooms, chopped (optional)
    • Salt and pepper to taste
    • 1 tablespoon vegetable oil for frying
• Instructions:
  1. In a small bowl, dissolve sugar and yeast in warm milk. Let sit for 5 minutes until it becomes frothy.
  2. In a large mixing bowl, combine flour and salt. Add the yeast mixture, oil, and egg. Knead the dough until it’s smooth and elastic, about 8-10 minutes.
  3. Cover the dough with a damp cloth and let it rise for 1 hour, or until doubled in size.
  4. For the filling, heat oil in a skillet over medium heat. Add the chopped onion and sauté until softened. Add the ground meat and cook until browned. Season with salt and pepper. If desired, mix in mashed potatoes or chopped mushrooms for added flavor.
  5. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and flatten it into a small circle.
  6. Place a spoonful of filling in the center of each dough circle, then fold the edges to seal the bun. Pinch the edges together.
  7. Preheat oven to 375°F (190°C). Arrange the pirozhki on a greased baking sheet, seam side down. Bake for 20-25 minutes, until golden brown.

Pirozhki are the perfect snack to enjoy during any time of the day, whether as a savory treat at lunch or a comforting dinner alongside a warm soup. The soft dough and rich filling create a delicious contrast in every bite, and these buns are incredibly versatile, with countless filling options to suit any taste. Their portability makes them a popular choice for picnics or even school lunches. Don’t forget to pair them with a refreshing drink, and you’ll have a hearty meal that’s sure to please.

Cabbage Rolls (Sarma)

Cabbage rolls, also known as sarma, are a traditional dish in many Eastern European countries, particularly in the Balkans and Ukraine. The recipe consists of pickled cabbage leaves stuffed with a flavorful mixture of ground meat, rice, and spices. These rolls are then simmered in a savory tomato-based sauce until tender and infused with rich flavors. Often served with sour cream, cabbage rolls are a comforting and filling dish perfect for any gathering.

• Ingredients:
  • 1 large head of sauerkraut (or fresh cabbage, blanched)
  • 1 lb ground pork or beef
  • 1/2 cup rice, uncooked
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 2 cups tomato sauce
  • 1/2 cup water or broth
  • 1 tablespoon vegetable oil
  • 1 tablespoon fresh dill (optional)
  • Sour cream for serving
• Instructions:
  1. If using fresh cabbage, remove the core and blanch the leaves in boiling water for a few minutes until softened. If using sauerkraut, rinse the leaves to reduce the saltiness.
  2. In a skillet, heat the oil over medium heat. Add the chopped onion and garlic, cooking until softened. Add the ground meat and cook until browned.
  3. Stir in the rice, paprika, black pepper, and salt. Cook for an additional 2-3 minutes, then remove from heat and let the filling cool slightly.
  4. Lay out the cabbage leaves and place a spoonful of the filling at the base of each leaf. Roll the cabbage around the filling tightly, folding in the sides as you go.
  5. Place the stuffed cabbage rolls seam-side down in a large pot. Pour the tomato sauce and water or broth over the rolls. Cover the pot and simmer for 1-1.5 hours, or until the cabbage is tender and the rice is cooked.
  6. Serve hot with a dollop of sour cream and sprinkle with fresh dill.

Cabbage rolls are the ultimate comfort food, offering a hearty combination of tender cabbage and savory fillings, all simmered in a rich tomato sauce. Whether enjoyed on a chilly winter evening or served at a festive gathering, these rolls are sure to be a crowd-pleaser. The process of making sarma may take time, but the results are well worth the effort, as every bite is packed with layers of flavor. Don’t forget to serve them with a generous spoonful of sour cream for an authentic experience!

Chicken Paprikash (Hungarian Paprika Chicken)

Chicken Paprikash is a classic Hungarian dish known for its rich and creamy sauce made from paprika, a spice that is a cornerstone of Hungarian cuisine. This dish features tender chicken simmered in a flavorful sauce of onions, paprika, and sour cream. Served over noodles or rice, Chicken Paprikash is a warming and satisfying meal perfect for any occasion.

• Ingredients:
  • 4 chicken thighs or drumsticks
  • 1 large onion, finely chopped
  • 2 tablespoons paprika (preferably Hungarian sweet paprika)
  • 1 tablespoon vegetable oil
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 2 tablespoons flour
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • Egg noodles or rice for serving
• Instructions:
  1. Heat oil in a large skillet or Dutch oven over medium heat. Season the chicken with salt and pepper and brown it on all sides, about 8-10 minutes. Remove the chicken and set aside.
  2. In the same skillet, add the chopped onion and cook until softened, about 5 minutes.
  3. Add the paprika to the onions and cook for 1 minute, stirring to prevent burning.
  4. Sprinkle the flour over the onions and paprika and cook for 2 minutes, stirring constantly.
  5. Gradually add the chicken broth, stirring to combine. Bring the mixture to a simmer, then return the chicken to the pan. Cover and cook for 30-40 minutes, or until the chicken is fully cooked and tender.
  6. Remove the chicken and set aside. Stir the sour cream into the sauce and simmer for another 5 minutes until the sauce is smooth and creamy.
  7. Serve the chicken with the paprika sauce over egg noodles or rice, garnished with fresh parsley.

Chicken Paprikash is the epitome of comfort food with its velvety paprika sauce and tender chicken. The richness of the sour cream adds a beautiful balance to the smoky paprika, making every bite feel indulgent yet hearty. This dish is perfect for a family dinner or even a special gathering, and it pairs wonderfully with egg noodles or rice to soak up every bit of the flavorful sauce. It’s a delicious way to experience Hungarian cuisine in the comfort of your own home.

Vareniki (Ukrainian Dumplings)

Vareniki are Ukrainian dumplings, similar to pierogi, and can be filled with a variety of ingredients, including potatoes, cheese, or fruit. These soft, pillowy dumplings are typically boiled and then topped with sour cream or fried onions for added flavor. Vareniki are a beloved comfort food in Eastern Europe, perfect for family meals or festive occasions.

• Ingredients:
  • For the dough:
    • 2 cups all-purpose flour
    • 1 egg
    • 1/2 cup warm water
    • 1 tablespoon vegetable oil
    • 1/2 teaspoon salt
  • For the potato filling:
    • 2 large potatoes, peeled and boiled
    • 1 small onion, finely chopped
    • 2 tablespoons butter
    • Salt and pepper to taste
  • For the topping:
    • 1/4 cup sour cream
    • 2 tablespoons fried onions (optional)
• Instructions:
  1. To make the dough, mix the flour and salt in a bowl. Make a well in the center and add the egg, warm water, and vegetable oil. Mix until the dough comes together, then knead for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
  2. For the filling, mash the boiled potatoes in a bowl. In a small pan, melt the butter and sauté the chopped onion until golden. Add the sautéed onions to the mashed potatoes and season with salt and pepper.
  3. Roll out the dough on a floured surface to about 1/8-inch thickness. Use a glass or cookie cutter to cut circles about 3 inches in diameter.
  4. Place a spoonful of potato filling in the center of each circle, fold the dough over to create a half-moon shape, and pinch the edges to seal.
  5. Bring a large pot of salted water to a boil. Drop the vareniki into the boiling water and cook for 5-7 minutes, or until they float to the surface.
  6. Serve with a dollop of sour cream and a sprinkle of fried onions, if desired.

Vareniki are a versatile and comforting dish that brings the flavors of Eastern Europe to life. Whether filled with potatoes, cheese, or fruits like cherries, these dumplings are a perfect choice for any meal. The light and soft dough combined with the flavorful fillings make vareniki a beloved favorite in Ukrainian cuisine. Paired with sour cream and fried onions, they become a true treat that will have you coming back for more.

Sarmale (Romanian Stuffed Cabbage Rolls)

Sarmale are Romanian stuffed cabbage rolls filled with a savory mixture of pork, rice, and spices, all wrapped in pickled cabbage leaves. These rolls are slowly simmered in a tomato-based sauce, creating a rich, flavorful dish that is traditionally served during holidays or family gatherings. Sarmale are often paired with sour cream and polenta for a truly comforting meal.

• Ingredients:
  • 1 large head of sauerkraut (or fresh cabbage, blanched)
  • 1 lb ground pork (or a mix of pork and beef)
  • 1/2 cup rice, uncooked
  • 1 onion, finely chopped
  • 1 tablespoon tomato paste
  • 1/2 teaspoon thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 cups tomato sauce
  • 1 cup water
  • 1 tablespoon vegetable oil
• Instructions:
  1. If using fresh cabbage, remove the core and blanch the leaves in boiling water for a few minutes until softened. If using sauerkraut, rinse the leaves to reduce the saltiness.
  2. In a pan, heat the oil and sauté the chopped onion until softened. Add the ground pork and cook until browned. Stir in the rice, paprika, thyme, salt, and pepper, then remove from heat.
  3. Lay the cabbage leaves flat and place a spoonful of the filling at the base of each leaf. Roll the cabbage tightly, folding in the sides as you go.
  4. In a large pot, layer the stuffed cabbage rolls and pour the tomato sauce and water over them. Bring to a boil, then reduce to a simmer. Cover and cook for 1.5-2 hours, or until the cabbage is tender and the flavors are well combined.
  5. Serve with sour cream and polenta for an authentic Romanian experience.

Sarmale are a cherished dish in Romanian cuisine, offering a delightful mix of savory, tangy, and rich flavors. The combination of tender cabbage, flavorful meat filling, and hearty tomato sauce creates a dish that is comforting and satisfying. Whether served at a holiday feast or a family dinner, sarmale will bring a taste of Romania to your table. The addition of sour cream and polenta elevates the dish, making it a truly unforgettable experience.

Borscht (Ukrainian Beet Soup)

Borscht is a vibrant, tangy beet soup that is a staple in Ukrainian cuisine. Known for its rich red color and hearty texture, this soup combines beets, cabbage, and potatoes with a unique balance of sour and savory flavors. Traditionally served with a dollop of sour cream and fresh dill, borscht is a beloved comfort food, often enjoyed warm or cold, depending on the season.

• Ingredients:
  • 4 medium beets, peeled and grated
  • 1 small head of cabbage, shredded
  • 2 medium potatoes, diced
  • 1 onion, chopped
  • 1 carrot, grated
  • 2 tablespoons tomato paste
  • 1 tablespoon vegetable oil
  • 6 cups vegetable or chicken broth
  • 1 tablespoon white vinegar (or lemon juice)
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 2 tablespoons fresh dill, chopped
  • 1/2 cup sour cream, for serving
• Instructions:
  1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and grated carrot, and cook until softened, about 5 minutes.
  2. Add the grated beets and tomato paste, and cook for another 5 minutes, stirring occasionally.
  3. Pour in the broth, diced potatoes, and shredded cabbage. Bring the mixture to a boil, then lower the heat to a simmer. Cook for about 30 minutes, or until the vegetables are tender.
  4. Stir in the vinegar, sugar, salt, and pepper. Taste and adjust the seasoning, if needed. Let the soup simmer for an additional 5-10 minutes to meld the flavors.
  5. Serve hot or cold, garnished with a dollop of sour cream and fresh dill.

Borscht is a comforting, nourishing soup that reflects the rich culinary traditions of Ukraine. Its vibrant color and balanced flavors are sure to delight your taste buds with each spoonful. The combination of earthy beets, tangy vinegar, and sweet sugar creates a perfect harmony of flavors. Whether you enjoy it as a warming winter soup or a refreshing summer dish, borscht is a timeless recipe that brings people together around the table.

Poppy Seed Roll (Makowiec)

Makowiec is a traditional Polish poppy seed roll that features a rich, slightly sweet dough rolled with a dense, fragrant poppy seed filling. It’s a festive dessert often served during holidays like Christmas or Easter, but its delightful texture and taste make it suitable for any occasion. The combination of the soft, yeasty dough and the nutty, slightly sweet poppy seed filling is simply irresistible.

• Ingredients:
  • For the dough:
    • 3 cups all-purpose flour
    • 1 packet active dry yeast (2 1/4 teaspoons)
    • 1/2 cup milk, warm
    • 1/4 cup sugar
    • 1/2 teaspoon salt
    • 1/2 cup unsalted butter, softened
    • 1 egg
  • For the filling:
    • 1 cup poppy seeds
    • 1/2 cup milk
    • 1/4 cup sugar
    • 1 tablespoon honey
    • 1/4 teaspoon vanilla extract
    • 1/2 cup chopped walnuts (optional)
  • For glazing:
    • 1 egg, beaten (for brushing)
• Instructions:
  1. To make the dough, combine warm milk, yeast, and sugar in a bowl. Let it sit for about 5 minutes until the yeast activates and becomes foamy.
  2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture, softened butter, and egg. Mix until the dough comes together, then knead for about 5-7 minutes until smooth and elastic.
  3. Cover the dough with a clean towel and let it rise in a warm place for about 1 hour, or until doubled in size.
  4. While the dough is rising, prepare the filling. In a small saucepan, combine the poppy seeds, milk, sugar, honey, and vanilla extract. Bring to a boil, then simmer for 5 minutes. Remove from heat and let cool. Stir in the chopped walnuts, if using.
  5. Preheat the oven to 350°F (175°C). Once the dough has risen, punch it down and roll it out into a rectangle on a floured surface.
  6. Spread the poppy seed filling evenly over the dough, then carefully roll it up tightly into a log shape.
  7. Place the roll on a baking sheet lined with parchment paper. Brush the top with the beaten egg and let it rise for 15 minutes before baking.
  8. Bake the roll for 30-35 minutes, or until golden brown. Let it cool before slicing.

Makowiec is a decadent, delightful treat that perfectly balances the softness of the dough with the nutty, aromatic flavor of the poppy seed filling. This traditional Polish roll is often enjoyed with coffee or tea and is a wonderful dessert for special occasions. The nutty poppy seeds and honey-sweetened filling give it a rich and unique flavor that will make it a beloved addition to any holiday spread or family gathering.

Cabbage and Noodles (Haluski)

Haluski is a simple yet flavorful dish that originates from Eastern European countries, particularly Poland and Slovakia. This comforting meal consists of sautéed cabbage and onions, combined with soft, buttery noodles. It’s often served as a main dish or a side, and it’s known for its hearty, satisfying qualities. Haluski is perfect for a quick, weeknight meal or a comforting dish for cooler weather.

• Ingredients:
  • 1 medium head of cabbage, shredded
  • 1 onion, thinly sliced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 cups egg noodles (or any pasta of your choice)
  • Salt and pepper to taste
  • 1 teaspoon caraway seeds (optional)
  • Fresh parsley for garnish
• Instructions:
  1. Cook the egg noodles according to the package directions. Drain and set aside.
  2. In a large skillet or Dutch oven, heat the butter and olive oil over medium heat. Add the sliced onions and sauté until they are soft and translucent, about 5 minutes.
  3. Add the shredded cabbage to the skillet and cook, stirring occasionally, until it is tender and slightly caramelized, about 15-20 minutes. Season with salt, pepper, and caraway seeds (if using).
  4. Add the cooked noodles to the cabbage mixture and toss to combine. Cook for another 5 minutes, allowing the noodles to absorb some of the cabbage flavor.
  5. Serve warm, garnished with fresh parsley.

Haluski is a comforting, flavorful dish that captures the essence of Eastern European home cooking. The sweetness of the caramelized cabbage and onions, combined with the buttery noodles, creates a hearty meal that feels like a warm hug. Whether enjoyed on its own or as a side to a larger feast, Haluski is an easy, satisfying dish that brings people together with its simplicity and warmth. It’s the perfect meal for any occasion where comfort and flavor are key.

Sarmale (Stuffed Cabbage Rolls)

Sarmale is a traditional Eastern European dish of stuffed cabbage rolls, commonly enjoyed in countries like Romania, Serbia, and Ukraine. These hearty rolls are filled with a flavorful mixture of ground meat, rice, and herbs, then simmered in a tangy tomato sauce. Sarmale is a comforting and filling dish often served during holidays, family gatherings, or special occasions. The combination of tender cabbage, savory filling, and rich tomato sauce makes it a beloved dish across Eastern Europe.

• Ingredients:
  • 1 large head of cabbage
  • 1 lb ground pork (or a mix of pork and beef)
  • 1 cup rice, cooked
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 egg
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 3 cups tomato juice or crushed tomatoes
  • 1 tablespoon vinegar
  • 2 tablespoons vegetable oil
  • 1 bay leaf
• Instructions:
  1. Carefully remove the cabbage leaves from the head of cabbage. Blanch the leaves in boiling water for 2-3 minutes until soft, then drain and set aside.
  2. In a large bowl, combine the ground meat, cooked rice, chopped onion, garlic, egg, thyme, paprika, salt, and pepper. Mix thoroughly until well combined.
  3. Place a spoonful of the meat mixture in the center of each cabbage leaf. Fold in the sides and roll tightly to form a bundle.
  4. In a large pot, heat the oil over medium heat. Arrange the stuffed cabbage rolls in the pot, layering them neatly.
  5. Pour the tomato juice or crushed tomatoes over the rolls, ensuring they are covered. Add the bay leaf and vinegar, then bring the mixture to a boil.
  6. Reduce the heat to low and simmer the rolls for about 1.5-2 hours, adding more water if necessary to keep the rolls covered.
  7. Serve warm with a dollop of sour cream, if desired.

Sarmale is a timeless dish that embodies the heart of Eastern European comfort food. The tender cabbage wraps, filled with a savory, spiced meat and rice mixture, paired with the tangy tomato sauce, create a rich and satisfying meal. This dish is perfect for large gatherings and celebrations, as it brings people together to share in the tradition and warmth of home-cooked food. Whether served as a main dish or alongside other traditional sides, sarmale is a dish that is sure to become a favorite in your kitchen.

Pierogi (Polish Dumplings)

Pierogi are a classic Polish dish that has become beloved across Eastern Europe and beyond. These dumplings are filled with a variety of ingredients, ranging from savory fillings like potato and cheese to sweet ones like fruit. The dough is soft and chewy, and the dumplings are typically boiled and then pan-fried for added texture. Pierogi are a versatile dish that can be served as a main course, side, or dessert, making them perfect for any occasion.

• Ingredients:
  • For the dough:
    • 2 cups all-purpose flour
    • 1 egg
    • 1/2 cup water
    • 1/4 teaspoon salt
    • 2 tablespoons butter, melted
  • For the filling (Potato and Cheese):
    • 2 cups mashed potatoes
    • 1 cup farmer’s cheese or ricotta
    • Salt and pepper to taste
    • 1 onion, sautéed in butter (optional)
• Instructions:
  1. In a large bowl, combine the flour and salt. Make a well in the center and add the egg, water, and melted butter. Mix until a dough forms, then knead for about 5-7 minutes until smooth and elastic.
  2. Cover the dough with a towel and let it rest for about 30 minutes.
  3. Meanwhile, prepare the filling by combining the mashed potatoes and cheese in a bowl. Season with salt and pepper to taste. Optionally, mix in some sautéed onions for extra flavor.
  4. Roll the dough out on a floured surface to about 1/8-inch thickness. Use a round cutter (a glass works well) to cut out circles of dough.
  5. Place a spoonful of the filling in the center of each circle, then fold the dough over to form a half-moon shape. Press the edges together to seal.
  6. Bring a large pot of salted water to a boil. Drop the pierogi in batches and cook for 3-4 minutes, or until they float to the surface.
  7. For extra flavor, heat a little butter in a skillet and fry the boiled pierogi until golden brown on each side.
  8. Serve hot with sour cream or sautéed onions.

Pierogi are a versatile and comforting dish that showcase the rich flavors of Eastern European cuisine. The soft, pillowy dough pairs perfectly with a variety of fillings, making them an adaptable meal for any occasion. Whether you enjoy them fried or boiled, pierogi are always a crowd-pleaser. Their satisfying texture and heartwarming flavors make them a must-try dish for anyone exploring Eastern European food traditions.

Plăcintă (Romanian Pie)

Plăcintă is a traditional Romanian pie that comes in both sweet and savory varieties. Made with thin, flaky pastry, it is filled with a variety of ingredients such as cheese, potatoes, apples, or pumpkin. It is a popular dish in Romanian homes and is often served at family gatherings, festivals, or holidays. The combination of the crisp pastry and flavorful filling makes plăcintă a beloved snack or dessert.

• Ingredients:
  • For the dough:
    • 2 1/2 cups all-purpose flour
    • 1/2 cup butter, softened
    • 1/2 cup water
    • 1 teaspoon salt
    • 1 egg
  • For the filling (Cheese and Dill):
    • 2 cups farmer’s cheese or ricotta
    • 1 egg
    • 1 tablespoon fresh dill, chopped
    • Salt and pepper to taste
• Instructions:
  1. In a bowl, combine the flour and salt. Add the butter, water, and egg. Mix until a dough forms, then knead on a floured surface until smooth. Cover with a towel and let rest for 30 minutes.
  2. Preheat the oven to 350°F (175°C).
  3. For the filling, mix the cheese, egg, dill, salt, and pepper together until well combined.
  4. Roll out the dough on a floured surface to a thin rectangle. Spread the filling evenly over the dough, leaving a border around the edges.
  5. Fold the edges of the dough over the filling to form a rectangle or square. Pinch the edges to seal.
  6. Place the pie on a baking sheet lined with parchment paper. Brush the top with an egg wash (beaten egg).
  7. Bake for 30-40 minutes, or until the pastry is golden brown and crisp.
  8. Let the pie cool for a few minutes before slicing and serving.

Plăcintă is a delicious Romanian pie that highlights the beauty of flaky pastry combined with savory or sweet fillings. Whether filled with cheese and dill, apples, or pumpkin, it offers a satisfying bite with every slice. This versatile pie can be enjoyed as a snack, dessert, or main dish and is perfect for family gatherings or special occasions. The crispy crust and flavorful filling make plăcintă a delightful addition to any Eastern European-inspired meal.

Borscht (Ukrainian Beet Soup)

Borscht is a staple in Ukrainian cuisine and a beloved dish across Eastern Europe. This hearty beet soup is rich in flavor, with earthy beets, tangy cabbage, and savory broth, often accompanied by a dollop of sour cream and fresh dill. Borscht can be served hot or cold and is highly customizable, with variations that may include meat, potatoes, or other vegetables. Traditionally enjoyed as a starter or main dish, borscht is a symbol of Ukrainian hospitality and a comforting bowl of nourishing goodness.

• Ingredients:
  • 3 medium beets, peeled and grated
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 carrot, grated
  • 1/2 head of cabbage, shredded
  • 4 cups beef or vegetable broth
  • 2 medium potatoes, peeled and diced
  • 2 tablespoons tomato paste
  • 1 tablespoon vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1/4 cup sour cream (for garnish)
  • Fresh dill (for garnish)
• Instructions:
  1. In a large pot, heat the vegetable oil over medium heat. Add the onions and carrots and sauté for about 5 minutes until soft.
  2. Add the grated beets, potatoes, and shredded cabbage. Stir and cook for another 5 minutes.
  3. Pour in the broth, add the tomato paste, vinegar, sugar, garlic, and bay leaf. Bring the soup to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the vegetables are tender.
  4. Season with salt and pepper to taste. If desired, adjust the acidity with more vinegar or sugar.
  5. Remove from heat and discard the bay leaf. Let the borscht cool for a few minutes before serving.
  6. Ladle the borscht into bowls and top with a dollop of sour cream and a sprinkle of fresh dill.

Borscht is a comforting, flavorful soup that carries the essence of Eastern European home-cooking. The balance of sweet beets, tangy vinegar, and savory broth creates a deliciously complex flavor profile that’s both nourishing and satisfying. Whether served hot in the winter or cold during the summer months, borscht is a versatile dish that brings warmth to any table. It’s a fantastic dish to prepare in large batches and is even better the next day, making it an excellent choice for meal prep or family gatherings.

Khachapuri (Georgian Cheese Bread)

Khachapuri is a traditional Georgian dish known for its delicious combination of cheese and soft, fluffy bread. Often served as a breakfast or snack, this cheesy bread is typically filled with a blend of local Georgian cheeses, creating a mouthwatering savory pastry. The most famous version is the “Adjaruli” Khachapuri, which is shaped like a boat and topped with an egg and butter. This dish is not only a culinary icon of Georgia but also a comfort food that has gained popularity worldwide.

• Ingredients:
  • For the dough:
    • 3 cups all-purpose flour
    • 1 teaspoon salt
    • 1 tablespoon sugar
    • 2 teaspoons dry yeast
    • 1 cup warm water
    • 2 tablespoons olive oil
  • For the filling:
    • 2 cups mixed cheese (feta, mozzarella, or any soft cheese)
    • 1/2 cup ricotta cheese
    • 1 egg (optional for topping)
    • 2 tablespoons melted butter (for topping)
• Instructions:
  1. In a bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy.
  2. In a separate large bowl, mix the flour and salt. Add the yeast mixture and olive oil, then stir until a dough forms.
  3. Knead the dough on a floured surface for about 5-7 minutes until smooth. Cover the dough and let it rise for about 1 hour or until it doubles in size.
  4. Preheat the oven to 475°F (245°C). Punch down the dough and divide it into two equal pieces.
  5. Roll each piece of dough into an oval or boat shape. Place them on a baking sheet lined with parchment paper.
  6. Mix the cheeses together and spread the filling evenly over each piece of dough, leaving the edges free.
  7. Fold the sides of the dough over to form a boat shape. Pinch the ends to seal.
  8. If making the Adjaruli version, crack an egg into the center of the bread.
  9. Bake the khachapuri for 12-15 minutes, or until the edges are golden brown and the cheese is melted.
  10. Brush with melted butter and serve warm.

Khachapuri is a dish that beautifully captures the essence of Georgian comfort food. The combination of a soft, slightly chewy bread with the rich, gooey cheese filling is irresistible. Topped with an egg and butter, this dish elevates the concept of cheesy bread to an entirely new level. Perfect for breakfast, brunch, or any time you crave a filling and indulgent meal, khachapuri is sure to impress anyone who tries it. Whether you’re savoring it with a dollop of yogurt or just enjoying it as is, khachapuri is a dish you’ll want to make again and again.

Goulash (Hungarian Stew)

Goulash is a rich, flavorful stew that originates from Hungary and is popular throughout Central and Eastern Europe. It’s a comforting dish typically made with tender beef, onions, paprika, and vegetables, all simmered to perfection. The dish can be served as a soup or stew, depending on the desired consistency. Goulash is a perfect example of how simple ingredients can come together to create a hearty and satisfying meal.

• Ingredients:
  • 2 lbs beef chuck, cut into cubes
  • 2 tablespoons vegetable oil
  • 2 large onions, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons paprika (preferably Hungarian)
  • 1 teaspoon caraway seeds (optional)
  • 4 cups beef broth
  • 3 large potatoes, peeled and diced
  • 2 bell peppers, chopped
  • 2 tomatoes, diced
  • Salt and pepper to taste
• Instructions:
  1. Heat the vegetable oil in a large pot over medium heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
  2. In the same pot, add the onions and garlic and sauté until softened, about 5 minutes.
  3. Stir in the paprika and caraway seeds (if using), cooking for 1-2 minutes until fragrant.
  4. Return the beef to the pot and add the beef broth. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the beef is tender.
  5. Add the potatoes, bell peppers, and tomatoes to the pot. Continue to simmer for another 30 minutes, or until the vegetables are tender.
  6. Season with salt and pepper to taste.
  7. Serve hot with crusty bread or over a bed of rice.

Goulash is a rich, hearty dish that perfectly captures the flavors of Hungarian cuisine. The tender beef, earthy paprika, and comforting vegetables come together in a flavorful broth that is sure to satisfy. Whether served on a chilly evening or as part of a larger meal, goulash is the epitome of comfort food. It’s a versatile dish that can be enjoyed with bread, rice, or noodles, making it perfect for any occasion. Enjoying a bowl of goulash is like taking a step into the heart of Eastern Europe, where tradition and flavor come together in the most delightful way.

Note: More recipes are coming soon!