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Russian Mushroom and Potato Soup

Submitted by: DTERESA

I make this soup every Halloween and is the 'signal' to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!

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Kolachky

Submitted by: Patricia

My father and grandparents were born in Czechoslovakia. I use to watch my grandmother make these small pastries at Christmas time and I couldn't wait to eat them when she was all done. I do hope you will enjoy this recipe as much as I do. You will need a large area to work.

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Ukrainian Apple Cake (Yabluchnyk)

Submitted by: Olga Drozd

This is a delicious layered apple cake topped with streusel which is easy to prepare. You can also use this pastry base with pitted cherries, plums, or sliced peaches.

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Potato and Cheese Filling for Pierogi

Submitted by: Jill

Mashed potatoes and Cheddar cheese make a hearty, comforting filling for squares of Pierogi dough.

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Polish Pickles

Submitted by: Cheryl Lowther

Dill pickles are wrapped with cream cheese slathered beef. Serve with buttery round crackers, if desired.

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Ukrainian Sandwiches

Submitted by: UKRAINIANCOOK

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.

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Ice Cream Kolacky

Submitted by: Holly

This dough is made rich by adding ice cream. It is made even quicker and easier by using a canned filling.

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Sirecz (Easter Cheese)

Submitted by: Lorrie

A traditional Slovak Easter Cheese served with the Easter meal. This is served sliced and cold. It tastes like a sweet custard.

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Babka III

Submitted by: Valinda

This very eggy egg bread is rich with butter and delicate in texture. Lemon zest and raisins add fine flavor.

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Russian Style Creamy Salad Dressing

Submitted by: Sara

This cool, creamy and slightly spicy dressing is a tantalizing combination of spices in a mayonnaise, sour cream and piquant tomato base.

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Beet, Walnut and Prune Salad

Submitted by: Irene

Home Town: Andover, Massachusetts, USA

Living In: Cliffside Park, New Jersey, USA

This beet salad works great as a side dish. It's garlicky, creamy, sweet, a little crunchy, and a little salty. Enjoy this authentic Russian recipe that everyone in my family always makes.

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Choereg (Armenian Easter Bread)

Submitted by: Ani

Living In: Montreal, Quebec, Canada

Ok...so my mother would just kill me if she knew I made our family recipe for Choereg public. But my policy is 'why keep a good thing to myself'. Choereg is a traditional, slightly sweet bread, especially made for Easter. It is delicious for breakfast with a nice cup of coffee. It takes some level of skill, but anyone used to handling yeast should not have a problem. You can find Mahleb at Middle Eastern grocery stores, especially around Easter. It will be with the spices. Please do not omit it, as this is what gives it its distinctive flavour and aroma.

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Solianka or Russian Beef Soup

Submitted by: Karena

The recipe for this rich and tangy Russian soup calls for wild mushrooms and three types of meat cooked in a highly seasoned beef stock with kalamata olives, marinated mushrooms, capers, and dill pickles.

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Polish Dill Pickle Soup

Submitted by: Holly

Serve with your favorite hamburger. This soup tastes best chilled, the next day.

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Vanilla Kifli

Submitted by: Nancy Gavlak

A Hungarian holiday cookie.

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Sarmale (Stuffed Cabbage or Vine Leaves)

Submitted by: RodicaG

Cabbage is stuffed with rice, pork and vegetables in these classic cabbage rolls. This recipe is a very traditional Moldovan recipe. My mother and my grandmother used to cook it at almost every Moldovan holy day and sometimes on a casual day. I love it!

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Traditional Russian Pirozhki

Submitted by: The Beatles Rock My Sox

Small pockets of dough are filled with cabbage and hard-cooked egg before baking. I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).

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Nut Rolls

Submitted by: Bob

This is an old Slovak recipe. In Slovak it is called Roshky. The rolls are filled with lekvar, a thick, soft fruit spread. This is an all day project. This recipe will make 7 or 8 twelve inch loaves, or some dough may be reserved for lekvar squares.

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Hungarian Lecso II

Submitted by: Robyn Skodzinsky

A hearty vegetarian version of Lecso - as close to meat as you can get! Green peppers are stewed with tomatoes and eggs with paprika, then served over rye bread.

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Hunza Bread II

Submitted by: Holly

This simpler version of Hunza Bread is a sweet, rich white bread adorned with golden raisins.

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Eastern European : Top 20

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Russian Mushroom and Potato Soup

Kolachky

Ukrainian Apple Cake (Yabluchnyk)

Potato and Cheese Filling for Pierogi

Polish Pickles

Ukrainian Sandwiches

Ice Cream Kolacky

Sirecz (Easter Cheese)

Babka III

Russian Style Creamy Salad Dressing

Beet, Walnut and Prune Salad

Choereg (Armenian Easter Bread)

Solianka or Russian Beef Soup

Polish Dill Pickle Soup

Vanilla Kifli

Sarmale (Stuffed Cabbage or Vine Leaves)

Traditional Russian Pirozhki

Nut Rolls

Hungarian Lecso II

Hunza Bread II

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