Soups & Stews
A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
Bigos—a Polish stew of pork shoulder, bacon, kielbasa, and sauerkraut is perfect for every celebration.
Eaten hot or cold, vegetarian or with shreds of beef, enriched with a dollop of sour cream and wisps of dill, the beet-based soup is the quintessence of good Eastern European cooking.
Ciorbă (from the Turkish çorba) is the Romanian name for a soup that has been soured—in this case, with a generous shot of fresh lemon juice. Pork-and-rice meatballs bring savory flavor and substance to the paprika-spiced broth.
This one-pot dish of pork shoulder, vegetables, and prunes in a sweet and sour tomato sauce is a specialty of home cook Anita Rūtīte's.
Bigos, or hunter's stew, is one of Poland's national dishes.
We adapted the recipe for this traditional soup from Please to the Table: The Russian Cookbook by Anya von Bremzen and John Welchman.