Home

Cooks

Reviews

Photos

Recipes

Find a Location:

Click on map to view location

Eastern Europe

Although the cuisine of Eastern Europe is largely influenced by each area's climate and available resources, hearty soul-warming dishes are common throughout. To survive the region’s long, frigid winters, food in the north is usually hearty, sensible, and sustaining. Not surprisingly, countless varieties of soups and stews are found across Eastern Europe, although borscht is most well-known. Said to have originated in the Ukraine, almost every country has its own variation of the distinctive beet soup. Potatoes, a winter-resistant crop, are another staple in most Eastern European kitchens. Served in every possible shape and form, from thick pancakes to puddings, the tubers are especially beloved in Belarus, where they’re dubbed the country’s “second bread." Not just "the other white meat,” pork is favored throughout Eastern Europe. Everyday fare like roast pork, served with dumplings and cabbage, is often enjoyed in the Czech Republic, while jellied pork is a Romanian treat reserved for the holidays.

	Featured Cook chefofthevalley Cooking Level: Professional Home Town: Magadan, Magadan Oblast, Russia
About me: I am a personal chef who came to work in the US. I am 30 years old (but have been learning and cooking almost as soon as I could come to the stove)and looking forward to progressing in the US. I love to try new recipes, but also changing or adding on to them to make a better result. My Profile | Cooks I Like | Reviews | Photos Recipes | Blog Create your own Cook's Profile | MORE Cooks »