Eastern European Recipes
101 recipes found
Roast Chicken Bazha (Roast Chicken In Walnut Sauce)
Marian Burros brought this recipe to The Times in 1989, after attending a Georgian feast in Tbilisi. Chicken bazha is served with one of Georgia's rich ground walnut sauces made with garlic, onions and fenugreek.
Seared Top Round Of Beef With Fresh Horseradish Sauce
Czech Lentils (Cocka)
Hungarian Stewed Meat and Sauerkraut (Szekely Gulyas)
Edith Klein's Cholent
Georgian Cilantro Sauce
Years ago, I found an intriguing recipe for a sauce similar to this one. I loved it, but it wasn’t until I read Dara Goldstein’s “The Georgian Feast,” from which this recipe is adapted, that I realized this sweet, pungent sauce is a mainstay of Georgian national cuisine, often served with grilled meat, chicken or vegetables.
Transylvanian Goulash
Szekelygulyas (Sauerkraut Goulash)
Restaurant Ruc's Roast Goose With Sauerkraut
Bosnian Bread
In 2011, John T. Edge wrote an article about the growing popularity of Bosnian bakeries in St. Louis. This recipe for a simple white bread ran alongside it and came from his wife, Blair Hobbs. She adapted it from Jubilee Partners, an organization in Comer, Ga. that hosts refugees new to the United States, and other sources.
Armenian Pumpkin Stew
12-Fruit Compote
Czech Red Cabbage
Czech Stuffed Chicken
Cold Pink Borscht in a Glass
Karolina Kurkova's Czech Potato Pancakes
Mini-Blini
Beets-With-Greens Borscht
Pork Loin in Sour Cream and Paprika Sauce
Ukrainian Mushroom and Onion Dumplings
Vushka are plump mushroom-and onion-filled dumplings resembling tortellini. “Vushka” means little ears in Ukrainian, and with their curvy whorls, that’s just what they look like, especially when they turn bright red in a bowl of borscht served for Sviata Vecheria, the traditional 12-dish Ukrainian dinner that is meatless and dairy-free. The East Village restaurant Veselka serves the dinner from Dec. 24 to Jan. 6.
Potica
Liptauer Cheese Spread
Kasha Varnishkes With Confit of Gizzards