Soups & Stews
Though versions of this robust meat stew are eaten throughout Georgia, the salt-cured plums, hot chiles, and fragrant fresh herbs are typical of the bold, contrasting flavors of the Kakheti region.
A thick, aromatic walnut sauce adds luscious body and earthy flavor to this spiced chicken recipe.
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.
The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version.
Airy semolina dumplings bob in the fragrant, paprika- and caraway-spiced broth of this warming chicken soup, along with tender chunks of carrot, parsnip, and celery.
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 polenta-like pudding, a staple across Romania, has a firm texture and a briny flavor from a salty, feta-like cheese mixed in at the end of cooking. A topping of more cheese and sour cream makes this a satisfying side dish.
This recipe for paprika-spiced cauliflower soup comes from chef Andrea Németh at the restaurant Bagolyvár in Budapest. To form the tiny dumplings, called galuska, she simply drops bits of dough into the simmering broth.
Hungarian chef Andrea Németh mixes sour cream with flour before adding it to this paprika-spiced lamb and vegetable soup. It thickens the soup and prevents the cream from curdling.
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.
The recipe for this comforting soup is based on one from Budapest chef András Singer, who crumbles matzo to make his matzo balls, giving them a striated texture. We found that using baking powder makes them even more springy and airy.
Chicken noodle soup recipe with photo from Babushka's Kitchen in northeast Ohio.
This Hungarian dish is a dessert disguised as a soup.
Thin noodles and hearty liver dumplings make this rich, hearty soup a mainstay of the 86-year-old Klas Restaurant in Cicero, Illinois.
This recipe is based on one in Please to the Table by Anya von Bremzen and John Welchman (Workman, 1990).
This classic beet soup is traditionally served with savory pastries called pirozhki.
Bigos, or hunter's stew, is one of Poland's national dishes.