18 Delicious Eastern European Recipes Traditional

Embark on a culinary journey to Eastern Europe without leaving your kitchen! Our roundup of 18 Delicious Eastern European Recipes Traditional brings the comfort, warmth, and rich flavors of this region right to your table. From hearty stews to sweet pastries, these dishes are perfect for home cooks looking to explore new tastes. Ready to spice up your cooking routine? Let’s dive into these mouthwatering recipes!

Borscht with Beef and Sour Cream

Nothing warms the soul quite like a bowl of hearty Borscht, with its rich beef broth and vibrant beet-infused color, topped with a dollop of cool sour cream.

Ingredients

• 1 lb beef stew meat, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 3 medium beets, peeled and grated
• 4 cups beef broth
• 2 cups water
• 2 tbsp red wine vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 head cabbage, shredded
• 2 medium potatoes, peeled and diced
• 1/4 cup fresh dill, chopped
• 1/2 cup sour cream, for serving

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
2. Add the diced onion and sliced carrots to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
3. Stir in the grated beets, 4 cups beef broth, 2 cups water, 2 tbsp red wine vinegar, 1 tbsp sugar, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
4. Add the shredded cabbage and diced potatoes to the pot. Continue to simmer until the potatoes are tender, about 20 minutes.
5. Stir in the chopped dill and remove from heat. Serve hot, topped with a dollop of sour cream.

The magic of this Borscht lies in the balance of sweet beets and tangy sour cream, creating a comforting dish that’s as beautiful as it is flavorful.

Tip: For an extra layer of flavor, let the Borscht sit overnight before serving—the flavors meld beautifully.

Pierogi with Potato and Cheese Filling

There’s something incredibly comforting about biting into a tender pierogi stuffed with creamy potato and cheese filling. This recipe brings a taste of Eastern Europe right to your kitchen, with a filling that’s rich, flavorful, and utterly satisfying.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup butter, softened
• 2 medium potatoes, peeled and cubed
• 1 cup shredded cheddar cheese
• 1/4 cup onion, finely chopped
• 2 tablespoons butter
• Salt and pepper to taste

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt. Add 1 large egg, 1/2 cup sour cream, and 1/4 cup softened butter. Knead until the dough is smooth. Cover and let rest for 30 minutes.
2. Boil the potatoes in salted water until tender, about 15 minutes. Drain and mash. Stir in 1 cup shredded cheddar cheese, 1/4 cup finely chopped onion, 2 tablespoons butter, and salt and pepper to taste.
3. Roll the dough to 1/8-inch thickness. Cut into circles with a glass or cookie cutter. Place a spoonful of filling in the center of each circle, fold over, and press edges to seal.
4. Boil the pierogi in salted water until they float to the top, about 3-4 minutes. For a crispy finish, sauté in butter until golden brown.

The combination of fluffy dough and the creamy, cheesy filling makes these pierogi irresistible. They’re perfect for a cozy dinner or as a hearty appetizer at your next gathering.

Tip: Freeze uncooked pierogi on a baking sheet before transferring to a bag for easy future meals.

Bigos (Polish Hunter’s Stew)

Bigos, or Polish Hunter’s Stew, is a hearty and flavorful dish that’s perfect for warming up on a chilly evening. Packed with meat, cabbage, and a touch of sweetness from prunes, it’s a comforting meal that gets better with time.

Ingredients

• 1 lb kielbasa sausage, sliced
• 1 lb pork shoulder, cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 small head green cabbage, shredded
• 1 cup sauerkraut, drained
• 1/2 cup dried prunes, chopped
• 1 tbsp tomato paste
• 1 tsp caraway seeds
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups beef broth
• 2 tbsp vegetable oil

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add kielbasa and pork shoulder, browning on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add onion and garlic, cooking until soft, about 3 minutes.
3. Stir in cabbage, sauerkraut, prunes, tomato paste, caraway seeds, smoked paprika, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
4. Return the meat to the pot. Pour in beef broth, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally.
5. Uncover and simmer for an additional 30 minutes to thicken the stew.

The magic of Bigos lies in its depth of flavor, which deepens beautifully after a day or two in the fridge. The combination of smoky meats, tangy sauerkraut, and sweet prunes creates a uniquely satisfying dish.

Tip: For an authentic touch, let the Bigos rest overnight before reheating and serving—it’s worth the wait!

Chicken Kiev

Chicken Kiev is a classic dish that brings a touch of elegance to your dinner table, with its crispy exterior and a surprise burst of herby butter inside.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup unsalted butter, softened
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup vegetable oil for frying

Instructions

1. In a small bowl, mix together the softened butter, chopped parsley, chopped dill, garlic powder, salt, and black pepper until well combined. Shape into a log, wrap in plastic, and freeze for 30 minutes.
2. Pound the chicken breasts to 1/4-inch thickness. Cut the butter log into 4 pieces, placing one in the center of each chicken breast. Fold the chicken around the butter, sealing edges tightly.
3. Dredge each chicken breast in flour, dip in beaten eggs, then coat with breadcrumbs, ensuring they’re fully covered.
4. Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken until golden brown, about 5 minutes per side. Transfer to a baking sheet and bake at 375°F for 15 minutes until cooked through.

The magic of Chicken Kiev lies in the moment you cut into it, releasing a river of fragrant, herbed butter that elevates the simple chicken to something extraordinary.

Tip: For an extra crispy coating, double dip the chicken in egg and breadcrumbs before frying.

Beef Stroganoff

There’s something irresistibly comforting about a creamy, savory Beef Stroganoff served over a bed of buttery noodles. This classic dish is a weeknight hero, ready in under an hour but tasting like it simmered all day.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 tbsp olive oil
• 1 medium onion, diced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup sour cream
• Salt and pepper to taste
• 12 oz egg noodles, cooked according to package directions
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 3-4 minutes. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Sauté the onion and mushrooms until soft, about 5 minutes. Add the garlic and cook for 1 more minute.
3. Sprinkle the flour over the vegetables and stir to coat. Gradually whisk in the beef broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer.
4. Return the beef to the skillet and simmer for 5 minutes, until the sauce thickens slightly. Stir in the sour cream and season with salt and pepper to taste.
5. Serve the stroganoff over cooked egg noodles, garnished with fresh parsley.

The magic of this Beef Stroganoff lies in the tangy punch of Worcestershire and Dijon, balanced by the richness of sour cream. It’s a dish that feels both indulgent and surprisingly light.

Tip: For an extra tender beef, slice it against the grain and don’t overcrowd the pan when browning.

Goulash Soup

Warm up with this hearty Goulash Soup, a comforting blend of tender beef and vibrant vegetables simmered in a rich, paprika-spiced broth.

Ingredients

• 1 tablespoon olive oil
• 1 pound beef stew meat, cut into 1-inch cubes
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tablespoons sweet paprika
• 1 teaspoon caraway seeds
• 4 cups beef broth
• 2 cups water
• 2 large carrots, sliced
• 2 large potatoes, diced
• 1 red bell pepper, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1 tablespoon tomato paste

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add beef stew meat and cook until browned on all sides, about 5 minutes.
2. Add diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 3 minutes.
3. Stir in 2 tablespoons sweet paprika and 1 teaspoon caraway seeds, cooking for 1 minute until fragrant.
4. Pour in 4 cups beef broth and 2 cups water, then add sliced carrots, diced potatoes, diced red bell pepper, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 bay leaf. Bring to a boil.
5. Reduce heat to low, stir in 1 tablespoon tomato paste, and simmer covered for 1 hour, or until the beef is tender.
6. Remove the bay leaf before serving. This soup’s deep, smoky paprika flavor and tender chunks of beef make it a standout dish that’s as satisfying as it is simple to prepare.

Tip: For an extra touch of warmth, add a pinch of smoked paprika with the sweet paprika.

Stuffed Cabbage Rolls

These Stuffed Cabbage Rolls are a cozy, comforting dish that brings a homestyle touch to any dinner table, filled with a savory meat mixture and simmered in a rich tomato sauce.

Ingredients

• 1 large head green cabbage
• 1 lb ground beef
• 1/2 cup cooked white rice
• 1 small onion, finely chopped
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes
• 2 tbsp brown sugar
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 350°F. Bring a large pot of water to a boil. Carefully submerge the whole cabbage head and boil for 3 minutes to soften leaves. Remove, let cool, then gently peel off 12 large leaves.
2. In a bowl, mix ground beef, cooked rice, onion, egg, garlic, 1 tsp salt, 1/2 tsp black pepper, and Worcestershire sauce until combined.
3. Place 1/4 cup of the meat mixture onto each cabbage leaf. Fold in the sides and roll up tightly. Place seam-side down in a baking dish.
4. In a separate bowl, whisk together tomato sauce, diced tomatoes, brown sugar, and lemon juice. Pour over cabbage rolls.
5. Cover with foil and bake at 350°F for 1 hour. Uncover and bake an additional 15 minutes until sauce is bubbly and rolls are cooked through.

The magic of these rolls lies in the sweet and tangy tomato sauce that perfectly complements the savory filling, making every bite a delightful contrast of flavors.

Tip: For an extra tender cabbage, freeze the head overnight and thaw before using. This softens the leaves beautifully for rolling.

Sarma (Stuffed Grape Leaves)

Dive into the flavors of the Balkans with this homemade Sarma recipe, a comforting dish of tender grape leaves stuffed with a savory filling.

Ingredients

• 1 jar (16 oz) grape leaves, drained and rinsed
• 1 lb ground beef
• 1 cup uncooked white rice
• 1 large onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 4 cups chicken broth
• 1 lemon, sliced for garnish

Instructions

1. In a large bowl, mix the ground beef, uncooked white rice, finely chopped onion, 2 tbsp olive oil, 1 tbsp paprika, 1 tsp salt, 1/2 tsp black pepper, 1/4 cup chopped fresh dill, and 1/4 cup chopped fresh parsley until well combined.
2. Lay a grape leaf flat on a clean surface, shiny side down. Place about 1 tbsp of the filling near the stem end, then fold the sides over the filling and roll tightly from the stem end to the tip.
3. Repeat with remaining leaves and filling, packing the rolls snugly in a large pot.
4. Pour 4 cups chicken broth over the rolls, ensuring they are fully submerged. Place a heavy plate on top to keep them from unrolling.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 50 minutes until the rice is cooked and the leaves are tender.
6. Let cool slightly before serving, garnished with lemon slices.

The magic of Sarma lies in the harmony of flavors—the tangy grape leaves perfectly complement the rich, herbed filling, making every bite a delight.

Tip: For an extra layer of flavor, add a few slices of bacon on top before simmering.

Plov (Eastern European Pilaf)

Plov, a hearty Eastern European pilaf, is a one-pot wonder that brings warmth and rich flavors to your table with minimal fuss.

Ingredients

• 2 cups basmati rice
• 1 lb lamb shoulder, cubed
• 2 large carrots, julienned
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1/4 cup vegetable oil
• 4 cups chicken stock
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat. Add the lamb shoulder and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add the onion, carrots, and minced garlic. Sauté until the onions are translucent, about 5 minutes.
3. Stir in the cumin seeds, coriander powder, turmeric, salt, and black pepper. Cook for 1 minute until fragrant.
4. Return the lamb to the pot. Add the basmati rice and chicken stock, stirring to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
5. Remove from heat and let stand, covered, for 10 minutes. Fluff the rice with a fork before serving.

The magic of Plov lies in its layers of flavor, from the tender lamb to the aromatic spices, all absorbed by the fluffy rice.

Tip: For an authentic touch, serve with a side of pickled vegetables to cut through the richness.

Kielbasa with Sauerkraut

There’s something incredibly comforting about the tangy sauerkraut and smoky kielbasa pairing that makes this dish a weeknight winner.

Ingredients

• 1 lb kielbasa, sliced into 1/2-inch pieces
• 1 tbsp olive oil
• 1 medium onion, thinly sliced
• 2 cups sauerkraut, drained
• 1 tbsp brown sugar
• 1 tsp caraway seeds
• 1/2 cup chicken broth
• 1 tbsp Dijon mustard
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add kielbasa and cook until lightly browned, about 5 minutes. Remove from skillet and set aside.
2. In the same skillet, add onion and cook until softened, about 3 minutes. Stir in sauerkraut, brown sugar, and caraway seeds, cooking for another 2 minutes to blend the flavors.
3. Pour in chicken broth and Dijon mustard, stirring to combine. Return kielbasa to the skillet, cover, and simmer for 15 minutes, allowing the flavors to meld.
4. Season with salt and pepper to taste before serving.

The caramelized onions and a hint of brown sugar balance the sauerkraut’s acidity, creating a dish that’s robust yet subtly sweet.

Tip: For an extra layer of flavor, try browning the kielbasa in a cast-iron skillet before adding the other ingredients.

Russian Olivier Salad

Dive into the creamy, comforting world of Russian Olivier Salad, a festive dish that’s as colorful as it is delicious, perfect for potlucks or family gatherings.

Ingredients

• 2 cups diced potatoes (about 2 medium)
• 1 cup diced carrots (about 2 medium)
• 1 cup frozen peas, thawed
• 3 hard-boiled eggs, diced
• 1 cup diced dill pickles
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh dill, chopped

Instructions

1. Place potatoes and carrots in a large pot, cover with water, and bring to a boil. Cook for 10 minutes or until tender. Drain and let cool.
2. In a large mixing bowl, combine the cooled potatoes and carrots with peas, eggs, and pickles.
3. In a small bowl, whisk together mayonnaise, Dijon mustard, salt, and black pepper. Pour over the salad and gently toss to coat.
4. Sprinkle with fresh dill and refrigerate for at least 1 hour before serving to allow flavors to meld.

The magic of Olivier Salad lies in its harmonious blend of textures—creamy, crunchy, and tender—all in one bite. It’s a testament to the joy of simple ingredients coming together beautifully.

Tip: For an extra layer of flavor, add a tablespoon of pickle juice to the dressing.

Ukrainian Varenyky

Dive into the comforting world of Ukrainian cuisine with these homemade Varenyky, a delightful dumpling that’s as fun to make as it is to eat.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup water
• 2 cups mashed potatoes (cooled)
• 1/2 cup finely chopped onions (sautéed until golden)
• 2 tablespoons unsalted butter (melted)
• Salt and pepper to taste
• Sour cream and fresh dill for serving

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt. Make a well in the center and add 1 large egg and 1/2 cup water. Stir until a dough forms, then knead on a floured surface for 5 minutes until smooth. Cover and let rest for 30 minutes.
2. Combine mashed potatoes, sautéed onions, and 2 tablespoons melted butter in a bowl. Season with salt and pepper to taste.
3. Roll the dough to 1/8-inch thickness on a floured surface. Cut into 3-inch circles. Place a tablespoon of filling in the center of each circle, fold over to form a half-moon, and press edges to seal.
4. Bring a large pot of salted water to a boil. Cook Varenyky in batches for 3-4 minutes until they float to the top. Remove with a slotted spoon.
5. Serve hot with a dollop of sour cream and a sprinkle of fresh dill.

The magic of Varenyky lies in their tender, pillowy dough encasing a savory, buttery potato filling—a simple yet irresistible combination.

Tip: For an extra touch, fry the boiled Varenyky in butter until crispy for a delightful texture contrast.

Latvian Piragi (Bacon Rolls)

These Latvian Piragi, or bacon rolls, are a delightful treat that combines fluffy dough with a savory bacon filling, perfect for any gathering or a cozy night in.

Ingredients

• 1 cup warm milk (110°F)
• 2 tbsp sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1/2 lb bacon, finely chopped
• 1 small onion, finely chopped
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add flour, salt, melted butter, and egg to the yeast mixture. Stir until a dough forms, then knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
3. While the dough rises, cook bacon and onion in a skillet over medium heat until bacon is crispy and onion is soft. Stir in black pepper and set aside to cool.
4. Preheat oven to 375°F. Punch down the dough and divide into 24 pieces. Roll each piece into a ball, then flatten into a circle. Place a spoonful of the bacon mixture in the center, fold the dough over, and pinch to seal.
5. Place piragi on a baking sheet lined with parchment paper, cover, and let rise for 30 minutes. Bake for 20 minutes or until golden brown.

The magic of these piragi lies in their contrast—soft, pillowy dough encasing a rich, smoky bacon filling, making them irresistible at first bite.

Tip: For an extra glossy finish, brush the piragi with an egg wash before baking.

Hungarian Langos

Hungarian Langos is a beloved street food that’s crispy on the outside, fluffy on the inside, and utterly irresistible when topped with garlic butter and sour cream. Perfect for when you’re craving something indulgent yet homemade.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 3/4 cup warm water (about 110°F)
• 1/4 cup milk
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter, melted
• 1/2 cup sour cream
• Vegetable oil, for frying

Instructions

1. In a large bowl, mix 2 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon sugar. Dissolve 1 packet active dry yeast in 3/4 cup warm water and let sit for 5 minutes until frothy.
2. Add the yeast mixture, 1/4 cup milk, and 1 tablespoon olive oil to the dry ingredients. Stir until a dough forms, then knead on a floured surface for 5 minutes until smooth. Cover and let rise for 1 hour until doubled.
3. Divide the dough into 4 pieces. On a floured surface, roll each into a 1/4-inch thick circle. Let rest for 10 minutes.
4. Heat 1 inch of vegetable oil in a deep pan to 350°F. Fry each langos for 2-3 minutes per side until golden and puffed. Drain on paper towels.
5. Mix 2 cloves minced garlic with 2 tablespoons melted butter. Brush over warm langos and top with 1/2 cup sour cream.

The magic of langos lies in its contrast: a crispy, golden exterior giving way to a soft, airy center, all brought together by the rich, garlicky topping.

Tip: For an extra crispy edge, gently stretch the dough thinner in the center before frying.

Bulgarian Banitsa

Bring a taste of Bulgaria to your kitchen with this comforting Banitsa, a flaky pastry layered with cheese and eggs, perfect for a cozy breakfast or brunch.

Ingredients

• 1 package (16 oz) phyllo dough, thawed
• 1 cup feta cheese, crumbled
• 1 cup ricotta cheese
• 4 large eggs
• 1/2 cup unsalted butter, melted
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a bowl, mix together feta cheese, ricotta cheese, eggs, salt, and black pepper until well combined.
3. Unroll the phyllo dough and cover with a damp towel to prevent drying. Place one sheet of phyllo in the baking dish, brush lightly with melted butter, and repeat with 5 more sheets.
4. Spread half of the cheese mixture over the phyllo layers. Add another 6 sheets of phyllo, brushing each with butter, then top with the remaining cheese mixture.
5. Finish with 6 more phyllo sheets, brushing each with butter, including the top layer.
6. Bake for 40-45 minutes, until the Banitsa is golden and crisp. Let it cool for 10 minutes before slicing.

The magic of Banitsa lies in its layers—each bite offers a crispy exterior with a soft, cheesy center, a delightful contrast that’s irresistibly comforting.

Tip: For an extra golden top, brush the final phyllo layer with a bit more butter before baking.

Romanian Mici (Grilled Minced Meat Rolls)

Get ready to fire up the grill for these irresistible Romanian Mici, a flavorful minced meat roll that’s a staple at any backyard barbecue.

Ingredients

• 1 lb ground beef (80/20 blend for best results)
• 1 lb ground pork
• 1/4 cup beef broth
• 1 tbsp baking soda
• 4 cloves garlic, minced
• 1 tbsp sweet paprika
• 1 tsp ground black pepper
• 1 tsp salt
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin

Instructions

1. In a large bowl, combine the ground beef, ground pork, beef broth, and baking soda. Mix well until the mixture becomes sticky.
2. Add the minced garlic, sweet paprika, ground black pepper, salt, ground coriander, and ground cumin to the meat mixture. Knead until all spices are evenly distributed.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld.
4. Preheat your grill to medium-high heat (about 400°F). Wet your hands and shape the meat mixture into small, sausage-like rolls, about 3 inches long and 1 inch thick.
5. Grill the mici for 10-12 minutes, turning occasionally, until they are nicely charred on all sides and cooked through.

The secret to these mici’s juicy interior and crispy exterior lies in the baking soda, which tenderizes the meat while helping it retain moisture during grilling.

Tip: Serve these mici with a side of mustard and fresh bread for an authentic Romanian experience.

Slovak Bryndzove Halusky

Dive into the comforting world of Slovak cuisine with Bryndzove Halusky, a hearty dish that combines soft potato dumplings with tangy sheep cheese and crispy bacon.

Ingredients

• 2 cups all-purpose flour
• 2 large eggs
• 1/2 tsp salt
• 1/2 cup water
• 2 large potatoes, peeled and grated
• 1 cup bryndza cheese (substitute feta if unavailable)
• 1/2 cup cooked bacon, chopped
• 1 tbsp butter
• 1/4 cup fresh chives, chopped

Instructions

1. In a large bowl, mix together the flour, eggs, 1/2 tsp salt, and water to form a dough. Fold in the grated potatoes until well combined.
2. Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander, press small pieces of the dough into the boiling water. Cook for about 3 minutes or until the dumplings float to the surface.
3. Drain the dumplings and transfer them to a large bowl. While still hot, add the bryndza cheese and butter, stirring gently until the cheese melts and coats the dumplings.
4. Top with chopped bacon and fresh chives before serving.

The magic of Bryndzove Halusky lies in the creamy, cheesy sauce that clings to each dumpling, contrasted by the smoky crunch of bacon.

Tip: For an extra layer of flavor, lightly brown the butter before mixing it with the cheese and dumplings.

Czech Svíčková

Dive into the heart of Czech cuisine with this comforting Svíčková, a marinated beef sirloin served with a creamy vegetable sauce that’s a Sunday dinner staple.

Ingredients

• 2 lbs beef sirloin
• 1/2 cup all-purpose flour
• 4 tbsp unsalted butter
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 1 parsnip, peeled and chopped
• 1 celery root, peeled and chopped
• 2 cups beef broth
• 1 cup heavy cream
• 2 tbsp lemon juice
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves
• 1/2 tsp allspice
• 1/4 tsp nutmeg

Instructions

1. Preheat oven to 350°F. Dredge the beef sirloin in 1/2 cup all-purpose flour, shaking off excess.
2. In a large oven-proof pot, melt 4 tbsp unsalted butter over medium heat. Brown the beef on all sides, about 5 minutes per side. Remove and set aside.
3. In the same pot, add the chopped onion, carrots, parsnip, and celery root. Cook until softened, about 5 minutes.
4. Return the beef to the pot. Add 2 cups beef broth, 1 tbsp sugar, 1 tsp salt, 1/2 tsp black pepper, 2 bay leaves, 1/2 tsp allspice, and 1/4 tsp nutmeg. Bring to a simmer.
5. Cover and transfer to the oven. Bake for 2 hours, or until the beef is tender.
6. Remove the beef and bay leaves. Blend the vegetables and broth until smooth. Stir in 1 cup heavy cream and 2 tbsp lemon juice. Simmer for 5 minutes.
7. Slice the beef and serve with the sauce. The magic of Svíčková lies in its velvety sauce, a perfect balance of sweet, tangy, and savory notes that cling to every bite of tender beef.

Tip: For an authentic touch, serve with Czech bread dumplings and a dollop of cranberry sauce.

Conclusion

We hope this roundup of 18 Delicious Eastern European Recipes Traditional has inspired you to explore the rich flavors of Eastern Europe from your own kitchen. Each dish offers a unique taste of tradition and comfort. Don’t hesitate to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!