Central and Eastern European Cuisine

Adjika – Georgian Style Chilli Paste


Ajika is a hot, spicy but subtly flavoured paste often used to flavour food mainly in the Caucasian regions of Abkhazia and Samegrelo. Ajika is usually red, though green ajika can be made with unripe peppers.

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Alexandertorte


Alexandertorte, also known as Alexander Torte or Aleksander Torte, is a Latvian dessert. Consisting of pastry strips filled with raspberry preserves or raspberry jam, it is traditionally eaten as a lunch or dinner dessert, but it can also be served at tea. It should be made a day or so before it is planned to serve, because the icing must be hard before the torte is cut.

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Apple Sauce


Apple sauce is inexpensive and is widely used. It can be substituted for fat (e.g. butter or oil) in baking.

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Bauernfrühstück – German Farmer’s Breakfast


A quick, one-pan dish, perfect for the weekend! This hearty recipe from northern Germany serves two and might remind you of the English bubble and squeak, French omelette or Spanish tortilla.

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Black Forest Cake


Typically, Black Forest gateau consists of several layers of chocolate sponge cake sandwiched with whipped cream and cherries. It is decorated with additional whipped cream, maraschino cherries, and chocolate shavings.

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Blue Cheese Dressing


Buttermilk and blue cheese combine to make a mayonnaise that is perfectly paired with your next lettuce salad.

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Borscht


Borscht is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple colour.

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Borůvka Bublanina – Blueberry Bubble Cake


Bublanina varies with the season and the fruit that is available. It’s a bit like a coffee cake in texture and is probably why it is sometimes served as a breakfast pastry.

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Bramboráčky – Savoury Potato Pancakes


Bramboráčky are shallow-fried pancakes of grated potato, flour and egg, often flavoured with grated onion or garlic and seasoning. These fried potato pancakes are a great accompaniment to beer.

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Brotsuppe – Bread Soup


Brotsuppe (bread soup) is a simple soup that mainly consists of stale bread in a meat or sausage broth. Variations exist in many countries, and it is often eaten during Lent.

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Buchteln – Jam-filled Rolls


It’s the understated nature of these sweet milk bread buns that makes them so wonderful. While typically filled with a little plum jam, the rolls may also include other fruit jam, curd, or poppy-seed filling.

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Česnečka – Garlic Soup


According to Czech lore, Česnečka (garlic soup) will cure just about anything, even the common cold. It certainly tastes rich and comforting. So, if you feel under the weather, make a big pot of this simple soup of stock, potatoes, garlic and cheese to help you feel better.

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Chebureki – Russian Beef Pasties


Chebureki, sometimes spelled chiburekki, is a deep-fried turnover with a filling of minced meat and onions. It is made with a single round piece of dough folded over the filling in a half-moon shape.

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Chorba


This is a great dish of meat and vegetables cooked in a tasty spicy broth.

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Currywurst


Currywurst is a street food or fast food dish of German origin consisting of steamed, then fried pork sausage (German: Bratwurst) typically cut into slices and seasoned with curry ketchup, a sauce based on spiced ketchup or tomato paste, itself topped with curry powder, or a ready-made ketchup seasoned with curry and other spices. The …

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