Eastern European Recipes

This simple, hearty dessert of cooked, ground wheat fortified with ground nuts and sugar is central to Serbian culture. Serve in small decorative bowls topped with dollops of whipped cream. 

This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream. 

Borscht is a traditional Russian and Polish soup made with beets and cabbage simmered in a rich broth. Garnish with a dollop of sour cream to add a little decadence. 

Ok...so my mother would just kill me if she knew I made our family recipe for Choereg public. But my policy is 'why keep a good thing to myself'. Choereg is a traditional, slightly sweet bread, especially made for Easter. It is delicious for breakfast with a nice cup of coffee. It takes some level of skill, but anyone used to handling yeast should not have a problem. You can find Mahleb at Middle Eastern grocery stores, especially around Easter. It will be with the spices. Please do not omit it, as this is what gives it its distinctive flavour and aroma. 

Dill pickles are wrapped with cream cheese slathered beef. Serve with buttery round crackers, if desired. 

These filled pancakes are served during Russia's Pancake Week (Maslenitsa) celebration before Lent begins. Traditionally they're filled with caviar, jam, sour cream, or mushroom filling.