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 rustic, rib-sticking chicken stew is full of warming paprika, cumin, and chiles. Pair it with something starchy, like buttered potatoes or Romanian polenta with sour cream.
This chilled soup—a mixture of chopped vegetables and beef (okroshka means minced in Russian)—offers a refreshing antidote to the heat of summer.
Pickling is called Russia's national pastime and here is a delicious example of their labor of love.
Vegetables form the foundation of the cuisine of the Republic of Georgia, and lobios (green beans) are a favorite. This salad is from The Georgian Feast by Darra Goldstein (HarperCollins, 1993).
Sorrels are found in home gardens all over Latvia.