The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version.
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.
Use Yukon Golds or other waxy potatoes, such as red or new potatoes, for this simple, comforting side dish.
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.
An updated version of an Austrian classic.
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.
This Russian favorite is a cool and colorful vegetable salad using beets and potatoes.
This chilled soup—a mixture of chopped vegetables and beef (okroshka means minced in Russian)—offers a refreshing antidote to the heat of summer.
In Hungary, the dish most of us think of as goulash is usually called pörkölt, meaning stewed.
Carp's meaty flesh stands up well to the bacon and sour cream sauce in this dish.
This recipe is from the celebrated Plachutta Wollzeile in Vienna.
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
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.
This soup is an adaptation of a recipe from Markus Wolf’s book on Russian cooking.