A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
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.
A specialty of dumpling houses in Tbilisi, Republic of Georgia, these large, juicy pork-and-beef-filled pockets are spiced with chiles, cilantro, and fenugreek.
These juicy, beefy smoked sausages, from chef Michael Anthony of New York City's Gramercy Tavern, can be served sliced on a platter accompanied by plenty of mustard.
The recipe for this slow-cooked dish of beans, brisket, and vegetables was inspired by one that András Singer serves at Fülemüle, his restaurant in Budapest.
Thin noodles and hearty liver dumplings make this rich, hearty soup a mainstay of the 86-year-old Klas Restaurant in Cicero, Illinois.
This hors d' oeuvre can be found in a traditional Russian feast.
This classic beet soup is traditionally served with savory pastries called pirozhki.
An updated version of an Austrian classic.
This is not your ordinary burger!
This chilled soup—a mixture of chopped vegetables and beef (okroshka means minced in Russian)—offers a refreshing antidote to the heat of summer.
This recipe is from the celebrated Plachutta Wollzeile in Vienna.
Use only sour cherries for this hearty Russian dish; sweet cherries will yield a result that is overly cloying.
Schnitzel in Vienna is often made with pork-an inexpensive alternative to veal, the meat original to the dish.
We adapted the recipe for this traditional soup from Please to the Table: The Russian Cookbook by Anya von Bremzen and John Welchman.
This dish of sliced beef in a sour cream sauce garnished with straw potatoes was named for the Stroganov family of Russian merchants. The inventor was plainly familiar with French cuisine.
It has been told that these links were invented one evening at an inn called La Iordachi in Bucharest, known for its sausages, when the kitchen ran out of casings.
This menu of authentic Georgian recipes is full of big, contrasting flavors.
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This recipe is the winner of our “My Family Recipe Contest,” sponsored by Le Creuset, and comes from the Constantinescu Spetler family in Romania.
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