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Eastern European/Russian
Potato
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Main Course (9)
Soups & Stews (7)
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03/16/2012
Bialy Barszcz (Polish White Borscht)
The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version.
Issue #146
11/08/2011
Halušky (Boiled Potato Dumplings)
These earthy potato dumplings, a staple of families of Eastern European descent in Pennsylvania's Pocono Mountains, are delicious tossed with sweet caramelized onions and bacon and topped with sour cream.
Issue #143
04/13/2011
Kartupeli ar Dillēm (Boiled Potatoes With Dill)
Use Yukon Golds or other waxy potatoes, such as red or new potatoes, for this simple, comforting side dish.
Issue #138
02/21/2010
Hungarian Goulash
The recipe for this hearty, savory soup comes all the way from the village of Bony, in northwestern Hungary. Hungarian sweet paprika confers a singularly deep, rich color and flavor. Continue...
Issue #118
05/08/2008
Russian Salmon Soup (Ukha)
This recipe is based on one in Please to the Table by Anya von Bremzen and John Welchman (Workman, 1990).
Issue #112
02/29/2008
Borscht
This classic beet soup is traditionally served with savory pastries called pirozhki.
Issue #110
12/19/2007
Austrian-Style Steak with Potato Salad
An updated version of an Austrian classic.
Issue #108
07/19/2007
Tom's Vladivostok Potato Salad
This potato salad—flavored with crabmeat, salmon caviar, and garlic-laced mayonnaise—was created by Tom Hudgins when he lived in the Russian city of Vladivostok.
Issue #104
07/13/2007
Beet and Potato Salad
This Russian favorite is a cool and colorful vegetable salad using beets and potatoes.
Issue #104
07/13/2007
Chilled Russian Vegetable Soup
This chilled soup—a mixture of chopped vegetables and beef (okroshka means minced in Russian)—offers a refreshing antidote to the heat of summer.
Issue #104
01/16/2008
Venison Goulash (Ozpörkölt)
In Hungary, the dish most of us think of as goulash is usually called pörkölt, meaning stewed.
Issue #96
01/16/2008
Baked Carp with Sour Cream Sauce (Rácponty)
Carp's meaty flesh stands up well to the bacon and sour cream sauce in this dish.
Issue #96
12/15/2005
Vienna's Favorite Cut of Boiled Beef with Traditional Accompaniments
This recipe is from the celebrated Plachutta Wollzeile in Vienna.
Issue #78
12/17/2007
Viennese Christmas Goose
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
Issue #71
10/23/2007
Beef Stroganoff
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.
Issue #45
04/02/2002
Lena's Vegetarian Borscht
This soup is an adaptation of a recipe from Markus Wolf’s book on Russian cooking.
Issue #12
12/10/2009
Polish Potato Pancakes
These Polish-inspired potato pancakes are a quick and delicious treat and are great at any time of the day. Topped with cream and sugar, they even work well as a dessert!
Does Not Apply
Source: Bella Online
12/10/2009
Potato Latkes
Grating the potatoes and onions by hand give these latkes a rustic feel, but if you're short on time, feel free to take some help from your trusty food processor. Either way, the result will be absolutely delicious.
Does Not Apply
Source: I'm Mad and I Eat