#eastern european recipes

[wisterianwoman]

Slow-Cooked, Perfect Beef Stroganoff

Introducing a Beef Stroganoff that's so rich, so creamy, and so flavorful that it'll make your taste buds dance with joy. It's the kind of comfort food that fills your home with warmth and your belly with happiness.

I’ll level with you – I don’t think there’s any other food on this earth that I love more than Beef Stroganoff. I remember the first time I ever had it. I don’t know what inspired my mom to pick up something new at the grocery store that day, but I’m so glad she did because it changed my life. Looking back, it was the worst beef stroganoff there is. A McCormick packet of powdered sauce, canned…

[wheresjonno2023-complete]

Recs to eat out in budapest honeymoon that isn't chicken

Tökfozelék aka Summer Squash Stew. Squash filled with sour cream and dill, very popular stew in the summer.

Gulyás. Full of flavor rich stew with beef, paprika, onions, and potatoes.��Impossible to not encounter in Hungary. Not expensive so it's perfect if you already blew your money on trains and hospitals.

Meggyleves. It's sour cherry soup as an appetizer. Sour cherries, sugar, and sour cream. Also Meggyes Rétes, sour cherry strudel.

Dobos torte was made in 1885, It is a sponge cake layered with chocolate buttercream and topped with caramel everybody try it right now this instant. Or chimney cake, even older, caramelized dough around a cylinder and cooked over an open fire.

Tokaji wine for sweetness and Bull's Blood wine. Good for recovery my grandma says so.

-Slovenian but shhh eastern european cuisines are sisters

This project is rapidly becoming the food blog our boy always dreamed of

You're so right I need Dobos torte in my life right now

[lake-lady]

Making this today.....🥔🥬🥕🍲

https://www.olgasflavorfactory.com/recipes/soups/shchi-russian-cabbage-soup/

[seasonalbakery]

How to: Apricot Hamantaschen

[foragings]

making coq au vin at 9pm on a wednesday night this would be peak unemployed behavior if i were unemployed

[patriciavetinari]

It's Mushroom time!

𓍊𓋼𓍊𓋼𓍊𓋼𓍊𓋼𓍊𓋼𓍊𓋼𓍊𓍊𓋼𓍊𓋼𓍊𓋼𓍊𓋼𓍊𓋼𓍊𓋼𓍊

This is a very basic recipe for mushrooms, onions cooked with sour cream or craîme fraiche, it can be eaten on its own or paired with potatoes, pasta, toast, other vegetables, or to make it even more Eastern European, buckwheat. If you don't like your food to have a lot of mushrooms or a LOT of onion - this post is not going to go well for you, also you're wrong.

Let's go over the ingredience. I will be using metric because fight me that's why. Cups don't make any bloody sense.

Here I have:

- 300 grams of mushrooms. As far as I know, any edible mushroom will work for this, although I haven't tried it with shiitake or portobello. Also, frozen mushrooms absolutely work as well, saving you spoons in cooking process.

- 1 medium-large onion. Where I am you can also get onion pre-chopped and frozen, saving yet another spoon. If you get frozen mushrooms, frozen onion, and sour creme or craime fraiche, this recipe will take barely any time.

- 1 chonky leek. THIS IS OPTIONAL. In fact, my father would have said this is unorthodox and messes up the proportions. The thing is, I love leek and I don't care if my dish has more texture and flavor profile. If you want to try more traditional version, skip the leek. If you want to use leek, you might also want to double the amount of mushrooms, but that will require a larger pan which I don't have. Or you can keep the amount of mushrooms and use half an onion and half a leek respectively. Do what you want with your life.

- 200 grams of sour cream or craime fraiche. Now, I know those things are different, but especially for this recipe they both work well and I'm aware of limited availability of sour cream in areas where people don't eat as many pierogi or pelmeni. Keep an eye on the fat content, craime fraiche usually has a higher one unless you're using a Light option. Any fat content in the 20-40% range is fine, it will affect how liquid will the dish become on addition of this. If you're pairing it with pasta you might want it a BIT more liquid. I personally have 40% fat content craime fraiche here because I like to live deliciously. I have not tried it with any vegan alternative, but any vegan product meant to substitute craime fraiche which also doesn't split on heating should work.

- Butter or oil to heat up in the pan. Both are fine, I have 20 grams of butter here.

- NOT PICTURED because I forgor: salt, pepper, garlic (I used 3 cloves).

- Tools you will need: 1 pan, deep and wide, chopping board, knife, spoon for the sour cream, spatula or wooden sooon for mixing everything in the pan. Stovetop or burner.

Step 1: clean and chop everything choppable (mushrooms and onion and leek if using).

The size of the bits doesn't matter much, you will be simmering mushrooms the longest, so even large bits will get cooked through. The bigger you leave the pieces, the more mushroom flavor you will get per bite. I personally like to freestyle and end up with some bits bigger and others smaller and that's fine. Onions you might want on the smaller side.

STEP 2: Heat the butter or oil in the pan, add garlic at this step to fill your house with great smell.

The heat should be on high or medium-high, depending on your stove and pan. Once the butter/oil is heated and starts making sounds, you're ready to go.

STEP 3: mushrooms go in first. Onions are more sensitive and at more risk to be burned, and mushrooms need to be cooked down in volume, so they go in first.

Keep the heat on high, give the mushrooms a little exercise, move them around. Let them start getting nice and tanned and reduce in volume.

STEP 4. Onion (and leek) goes in. Make mushroom circle in your pan as if you were sacrificing your onions to the fae. In they go.

NB! My proportions will look fucked up because I'm using both a leek and an onion. If you're using only 1 onion per 300 grams of mushrooms, the mushrooms should prevail still.

Move around the onions inside the well to get them to golden, this will happen quickly, so the mushrooms shouldn't get time to burn, add a bit more oil if needed. Once onion has become slightly golden, mix everything together and drop the heat to medium before getting the sour cream.

STEP 5. Sour cream joins the party.

Just plop entirety of her in. Mix everything together. This is the moment where sour cream fat content will come to play: the less fat content, the more liquid the dish will be at this stage. If you want to pair it with pasta or buckwheat, you might want it a bit more liquid, so add those (cooked!!) now if using. I'm not, so I am going to simmer it a little bit on medium heat while I add salt and pepper to taste. I personally prefer less salt, more pepper (ground, black).

It might not look like anything fancy, but if you like mushrooms, it's the best excuse to consume 300 grams of them.

You're basically done.

STEP 6. Stop yourself from eating the entire thing directly from the the pan and serve. I'm piling about half of that over some steamed potatoes.

I have no clue how it freezes or how long it keeps. This pan was gone same day. I would eat that concoction literally until I'm sick. It took all of my willpower to divide tha panful between lunch and dinner.

You can eat this straight up, honestly, there are no rules, but here are some other good pairings:

- Toast. Just put it on wholewheat or sourdough toast. Or even put it on a rice cake.

- Pasta. I recommend wholewheat fussili.

- Boiled, steamed, roast or fried potatoes. Classic.

- Buckwheat, boiled. Classic, if you know where to get some toasted buckwheat (a quest here where I am).

Also, as you can see, the basic recipe is very, well, basic. Experiment with spices, herbs (I recomment rosemary, add it at butter melting step), add heat. You can add ham if you want extra protein. The only thing guaranteed to make this recipe better is if the mushrooms were lovingly foraged by yourself or a loved one.

If you make this, let me know how it is please!

[video-recipes]

Pickle soup

Only Soup Recipes on tiktok

[c4d3nz4]

Classic Beef Stroganoff in a Slow Cooker Making beef stroganoff in a slow cooker is simple. It's a delicious family meal made with top round steak, sliced fresh mushrooms, and egg noodles.

[phosphire]

Just made these - fucked up the salt but they are otherwise amazing

Balmora cabbage biscuits

Biscuits and cabbage aren’t exactly two foods you hear of in conjuction with each other, but the Dunmer of the former town of Balmora, Vvardenfell, would disagree. These saltrice buns are soft on the inside, crunchy on the outside, and filled with a delicious meat and cabbage filling. While the old fashioned Dunmer recipe calls for nix-hound or alit for meat, beef will be just fine for those of us without immediate access to exotic meats. This is a great on-the-go food, reminiscent of the old days of Morrowind when traders and travellers would fill their supplies with these buns for sustenance on a long trek across the Ashlands.

You will need:

For the dough:

350g self-raising flour, plus extra for dusting

1 sachet dried yeast

¼ cup sugar

Pinch of salt

1 cup warm water

½ cup oil

1 egg, whipped for brushing

Chili flakes, to sprinkle (optional)

For the filling:

180g minced beef

2 cups shredded green cabbage

4 cloves garlic, minced

½ onion, diced finely

½ tsp smoked paprika powder

1 tsp mixed dried herbs

½ tsp chili powder

Olive oil

Salt and pepper, to taste

Method:

In a mixing bowl, combine the yeast, sugar, and water. Stir together and leave for 5 minutes until the yeast activates.

Add the flour and salt when the yeast looks frothy and knead with your hands until the dough begins to form, then add the oil and continue kneading. If the mixture is too runny, add more flour and vice versa. At the end you should have a ball of nice smooth dough that’s easy to stretch. Place it back in the mixing bowl, cover with a tea towel, and leave the dough to rise for 30 minutes in a warm place.

While the dough rises, work on the cabbage filling. Lightly fry the onions and garlic on medium heat until pale brown and glossy, then add the beef, paprika and chili powder, dried herbs, and salt and pepper. Continue to cook until the meat is just barely pink, then throw in the cabbage and continue to stir fry the mixture until the cabbage has softened slightly and is no longer hard and crunchy. Remove from the heat and set aside.

Preheat your oven to 180C/356F, and grease a baking tray with a bit of olive oil.

Remove the dough from the bowl and roll it out into 5"-wide circles on a clean work surface dusted with flour. Take a heaped tablespoon of cabbage mix and pop it in the centre of the dough, then seal it in by pinching the corners together. Gently smooth the dough out by patting it together and rolling it gently on your work surface.

Place the buns a few inches apart on the tray, baste gently with egg and top with chili flakes to your taste, and bake for 30 minutes.

Remove from the oven to cool for 10 minutes before serving. Goes great with a bit of sour cream!

[lionmatsudaoffical]

Vegetarian Borscht With beets, potatoes, and lentils, this vegetarian borscht recipe is a traditional, hearty Eastern European dish from Ukraine. 1/4 medium head cabbage shredded, 2 tablespoons tomato paste, 3 tablespoons vinegar, 2 tablespoons vegetable oil or as needed, 2 tablespoons chopped fresh dill, 2 carrot coarsely grated, 3/4 cup dry yellow lentils, 1 onion chopped, 8 cups water, 3 medium potatoes peeled and diced, salt and pepper to taste, 2 small beets peeled and coarsely grated, 2 tablespoons sour cream or more to taste

[teamjenitics]

Ukrainian Sandwiches These open faced Ukrainian sandwiches are very easy to make and are really good. If you can find Eastern European style sausage then try it with that, otherwise use your favorite cold cuts. They are called 'Kanapki' in Ukrainian. 1 hard-cooked egg chopped, 3 medium tomatoes sliced, 2 loaves French bread sliced, 1 tablespoon minced garlic, 1 package cream cheese softened, 1/2 cup butter softened, 1 pound sliced sausage of your choice, 1 cucumber sliced

[quillandwand]

Ham - Cabbage and Noodles with Ham Ham and gnocchi are tossed with cooked cabbage and onions in this easy skillet meal. It is a great way to use leftover ham.

[larrimeme]

Slow Cooker Sweet and Sour Kielbasa An easy-to-make crowd-pleaser is sweet and sour kielbasa sausage slowly simmered in a sauce that is neither too sweet nor too sour.

[beckettsworld]

Russian Sour Cream Cake This easy Russian cake is made with only 3 ingredients and then filled with a delicious cream made of sour cream, sugar, and lemon juice.

[logankruidenier]

Cabbage and Noodles with Ham In this simple skillet dish, cooked cabbage and onions are combined with ham and gnocchi. It's a fantastic way to utilize leftover ham.

[caramhel]

Cuisine - Kolaczki Jam filled Holiday cookies which have been a tradition for every Polish Christmas Eve I can remember.