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.
Thin noodles and hearty liver dumplings make this rich, hearty soup a mainstay of the 86-year-old Klas Restaurant in Cicero, Illinois.
The porcini mushrooms in this recipe are substituted for prawdziwki, a similar Polish variety.
In this dish, pork loin, a lean cut, is wrapped in bacon to moisten and flavor the meat while roasting.
This is not your ordinary burger!
In Hungary, the dish most of us think of as goulash is usually called pörkölt, meaning stewed.
This recipe is the winner of our “My Family Recipe Contest,” sponsored by Le Creuset, and comes from the Constantinescu Spetler family in Romania.
Does Not Apply
These delicious kebabs are found in street stalls all over the former Russian empire.