eastern european

Old-fashioned Lithuanian Cracker Filling

celery

onion

butter

Saltine cracker crumbs or milk crackers

milk

eggs

parsley

poultry seasoning (to your taste)

Salt and pepper

OPTIONAL: Chopped giblets or some chicken livers

Cook celery and onions in butter until tender, adding chopped giblets if desired.

Crush crackers coarsely (hand crushing in the sleeve for saltines works well.) Pour into mixing bowl.

Scald milk, then add to coarsely crushed cracker crumbs. Allow to sit for 5 minutes. Gently, but thoroughly stir in onion mixture, eggs, parsley, poultry seasoning, salt and pepper. Mix gently but well.

Spread into buttered casserole dish. (Filling will puff lightly when baking due to the eggs, use a deep enough dish)

Bake 350F for 50 - 55 minutes or until nicely browned on the top.

Posted for a cooking game where chefs travel around the world by cooking and tasting recipes from around the world.

Vanilla White Russian

oz vodka

oz coffee flavored liqueur (kahlua)

heavy cream,

Homemade Haluski With Cabbage And Onion

cabbage

onions

(1/4 pound) butter (or as needed)

all-purpose flour

water

salt

Homemade Haluski With Cabbage and Onion

Slice the onions and cut up the cabbage in the same fashion.

Melt butter in skillet. Add cut up onions and cabbage. Cook over medium heat for approximately 30 minutes, or until browned/caramelized. Add cooked dumplings. Toss well, serve hot.

Mix flour, eggs, salt and water. Beat well until you have a medium stiff dough.

Place dough on a plate and drop by spoonfuls into a pot of boiling salted water. Cook for 5-7 minutes.

Strain and rinse with cold water.

Place in pot with cabbage mixture. Mix well.

Halusky

Roast Chicken & Potato Latkes With Savoy Cabbage & Apple-Mustard Chutney

Bone-In, Skin-On Chicken Thighs

Savoy Cabbage

Celeriac

Granny Smith Apple

1lb Russet Potatoes

Yellow Onion

1bunch Chives

Honey

1Tbsp Whole Grain Dijon Mustard

¼cup Matzo Meal

Chicken

This recipe came in with my light bill. I cooked it the next day and everyone loved it. Hope you do.

CAJUN CABBAGE

lb spicy sausage

beef

can(s) rorel tomatoes

can(s) diced tomatoes

tsp cajun seasoning

c coarsely cut cabbage

salt and pepper

Learn the modern way to make a classic potato kugel. 

How To Make Fluffy Potato Kugel

onions,

russet potatoes (about 10 medium), peeled and quartered

baking powder

white pepper

parsley and chives,

Storage: Refrigerate leftovers in an airtight container up to 4 days.

The Kitchn

Tami Weiser

Step 1

Heat the oven. Arrange a rack in the middle of the oven and heat to 375°F.  

Step 2

Shred the onions and potatoes with a food processor. Using the shredding disk of the food processor, shred the onions and potatoes. You will likely have to do this in 4 batches, simply transfer each batch of shredded onion and potato to a large bowl while you continue shredding.  

Step 3

Make a cheesecloth tourniquet and squeeze the liquid from onions and potatoes. Lay 1/4 of the grated onion and potato on a large triple layer of cheesecloth or clean, lint-free kitchen towel. Gather the corners and tie around the handle of a wooden spoon. Dangle the bundle over a medium bowl, then twist and squeeze the onion and potatoes as hard as you can until no more liquid comes out. Do not discard the liquid. Transfer the onion and potatoes to a clean, large bowl. Repeat this squeezing process with the rest of the grated onion and potato, replacing the cheesecloth if it tears. 

Step 4

Pour off the liquid, but leave the potato starch. Give the liquid a few minutes to allow the potato starch to settle, and then pour off and discard the liquid but leave the potato starch; set aside.

Step 5

Beat the eggs. Place the eggs and egg whites in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until lightened in color and doubled in volume, 3 to 4 minutes. 

Step 6

Add the schmaltz, potato starch, baking powder, salt and pepper, then toss with onions and potatoes. Add the reserved potato starch, 1/4 cup of the schmaltz or oil, baking powder, salt, and pepper. Beat on medium speed until combined. Add the reserved onion and potato and use your fingers to toss them with the egg mixture until evenly coated. 

Step 7

Grease and preheat the baking dish. Brush a 9x13-inch baking dish with the remaining 2 tablespoons of schmaltz or oil. Heat in the oven for 5 minutes.

Step 8

Bake the kugel. Carefully transfer the mixture to the preheated baking dish and spread into an even layer but do not press down on it. Bake until golden-brown and an instant read thermometer registers at least 160°F, 40 to 50 minutes.

Step 9

Broil the kugel. Turn the broiler to high. Broil the kugel until the top is richly browned, 2 to 3 minutes. Cut into generous slices and serve immediately with a sprinkle of parsley or chives.

https://cdn.jwplayer.com/previews/y6mEAYKt

Kugel is, at its essence, a baked casserole. It can be sweet or savory, and perhaps the best-loved savory kugel of all is a potato kugel. In this dish, earthy potatoes mingle with mellow yellow onions and golden, savory chicken schmaltz in a casserole as light and fluffy as a perfectly tender baked spud. Basically, potato kugel is potatoes, onions, and eggs at their very best.

Fluffy Potato Kugel

Paskha (also spelled Pascha) is a rich sweet and creamy Eastern European festive dessert.  This Paskha recipe will make 2 medium sized molds (2-6" terracotta flower pots work great). If you have one large Paskha mold you will just have extra to enjoy separately. I sometimes make 1 large and 1 small too.

Paskha  Russian Crust-less Cheesecake

lbs Farmer's cheese (You can make your own if you

lb unsalted butter, softened (not melted)

sugar

sour cream (no low fat)

tsp vanilla extract

almond extract

Zest of 1 full lemon

full orange

lemon

heavy whipping cream

almonds,

2- double layers of cheese cloth,

plates

heavy weights

*Optional !Possible Decorating Ingredients

almonds

cranberries

berries

flowers

Using a mixer with the whisk attachment, beat the butter and sugar till well combined, then add egg yolks and beat again till well incorporated.

Now add farmer's cheese, sour-cream, extracts and vanilla bean. Beat until well mixed.

Add zests and lemon juice and mix once more.

Once this mixture is well incorporated and there are no obvious lumps transfer this mixture to a medium mixing bowl, scraping the bowl and attachment.

Add your heavy whipping cream to the mixer's mixing bowl. With the same whisking attachment beat the whipping cream on a fairly high speed without splashing out of the bowl until your cream has peaks and has softly stiffened.

Gently fold in the cream and sliced almonds into your cheese mixture until it is well incorporated and you no longer see pockets of cream.

Place the cheese cloth over the insides of each upside down flower pot, making sure to cover all sides, leaving enough extra on top to be able to cover the tops.

Wet cheese cloth in pots over a sink with water. (This makes it easier to fill your pots with the paskha so that the cheese cloth doesn't keep moving and falling into the pot)

Fill both flower pots evenly with the Paskha cheese mixture. Leave about an inch on top unfilled. This allows for room to fit your plates and weights on top of your molds.

Gently fold the remaining cheese cloth over the tops of your cheese mixtures.

Place your small plate or bowl atop your cheese cloth covered paska.

Now place your weights on top of each plate to weigh down your molds. (You want your weights to be heavy enough to just push down on your molds, allowing the extra liquids to seep out of the bottoms)

Place your bowls under the molds to catch the liquid.

Place paskha molds into the refrigerator for at least 10-11 hours. More is ok too.

Filling the Paskha Molds

This is the moment of truth. Only do this when you are close to presenting them to your guests, giving yourself enough time to decorate them as well. If you have room in your fridge you may do this earlier and place the molds back in your fridge after you decorate, but only do this if you truly have room for them to sit undisturbed.

Uncovering and Presenting Your Paskha Molds

To remove the paskha from the mold, have a plate ready that you will present and serve the paskha on. Remove the weights and dump your draining bowls.

Uncover the tops of your molds. Once tops free of cheese cloth, place your plate on top and gently flip over the pot onto the plate.

Gently tap on the pot a few times to release the molds onto the plates. Once you feel the Paskha flop down onto your plate, take a deep breath and gently lift the pots off.

Gently remove the cheese cloth from the forms and discard the cloth.

Release the Paskha

Get creative here, but remember sometimes simpler is more attractive.

You can top your paskha with flowers, line sides or bottom edges with berries, nuts or dried fruits. Besides the flowers, make sure the rest of your decor is all edible for your guests.

Decorating your Paskha

Little diamond shapes of potato dough meant to resemble cloven hooves, may be served savory or sweet.

Polish Kopytka

russet potatoes, cooked

breadcrumbs

Place mashed potatoes in a large bowl.  Add egg, salt and flour as needed to form a smooth, cohesive dough without overworking it (the dough will be tough if overworked).

Bring a large pot of salted water to a boil.

Lightly flour your work surface and hands and roll pieces of the dough into "ropes" about 1/2 inch in diameter. Cut at an angle into approximately 1 inch to 1-1/2 inch pieces. Repeat with remainder of dough.

Drop the cut dumplings into the boiling water. Avoid crowding and work in batches if necessary. Return the water to boiling, reduce to slow boil and cook 2 - 5 minutes, testing for desired doneness.

Remove cooked dumplings to a colander and drain.

Prepare topping by melting the butter in a small fry pan. Add the breadcrumbs and fry for 3 - 4 minutes or until golden brown.

Transfer drained dumplings to a serving dish and sprinkle the buttered breadcrumbs on top.

Balls of yeast dough baked and then tossed in a sweet poppy seed or savory sauerkraut topping. 

Bobalky

water, divided

canola oil or butter

yeast

poppy seeds

honey

sauerkraut

Butter,

In a medium saucepan, bring 2 cups water, 3 tablespoons sugar, salt and oil or butter to a  boil. Remove from heat and allow to cool (110F to 115F degrees).

Meanwhile, dissolve yeast and remaining 1 tablespoon sugar in 1/2 cup warm water (110 to 115F degrees). Stir well, set aside and allow yeast to "foam" for 5 to 10 minutes.

Place flour in a large mixing bowl. Add cooled water-sugar-oil mixture and yeast-sugar-water mixtures then stir and knead until smooth dough forms (about 10 minutes).  Cover, allow to sit in a warm place and let rise until doubled in size.

Punch dough down. On lightly floured surface, roll dough into a sheet about 1/2 inch thick. With knife or pizza cutter, cut into 1 inch pieces. Roll and pinch these pieces into balls

Place on a greased and floured baking sheet with the dough balls lightly touching each other. Cover with a kitchen towel or oiled plastic wrap and allow to rise in a warm place until nearly doubled in size.

Pre-heat oven to 375F degrees.

Bake 15-20 minutes or until lightly browned. Cool completely.

Meanwhile make topping(s)

Grind poppy seeds.

Break cooled dough balls apart and place in a colander. Bring 2 cups of water to a boil and gently pour just enough water over the balls to soften them but not turn them mushy. Toss to drain well.

Place the drained balls in a bowl and pour the warm honey and ground poppy seeds over them. Toss to distribute the topping.  Serve immediately or refrigerate and serve cold.

Poppy Seed

Rinse sauerkraut and squeeze out all moisture. Set aside.

In a frying pan, melt some butter and saute onions in butter over medium heat until tender.  Add sauerkraut to pan, mix well, heat through.

Follow Steps 2 and 3 as for Poppy Seed Bobalky above, topping and tossing with the sauerkraut mixture instead of the poppy seed mixture.  Serve warm.

Savory (Sauerkraut)

Potato Pampushki - Cheese Stuffed Potato Cakes

potatoes

raw potatoes, peeled (Yukon Gold)

farmer's cheese

Tablespoons fresh chives, minced OR

chives

Tablespoons heavy cream (as needed)

Salt, pepper

Oil as needed for pan frying

Cook potatoes until tender, mash fairly smooth. Measure out 2 and 1/2 cups. Set aside.

Peel and grate the 1 and 1/2 pounds of raw potatoes on the large grate side of a box grater.  Spread the grated potatoes onto a clean kitchen towel or cheesecloth and squeeze out all moisture you can.

In a large bowl, combine the grated potatoes with the mashed potatoes. Season with 1 teaspoon of salt and ½ teaspoon of pepper. Mix thoroughly. Set aside.  OPTIONAL: You can also add caramelized onions to the potato mixture for added flavor.

In another bowl, combine the farmer's cheese OR cheese of your choice, the Parmesan cheese, the chives, and 2 Tablespoons heavy cream. Add additional cream if needed to bring the mixture together into a thick paste.

Take about a 1/4 cup of potato mixture and form into a flat patty in your palm.  Place about a tablespoon of the cheese filling into the center of the patty.  Fold the potato mixture over the cheese filling, pinching it shut completely enclosing the cheese filling in the potato mixture. Add more potato mix to the top if needed to completely seal the filling inside.  Slightly flatten the patty and shape it into an oval shape. Repeat with remaining potato and cheese mixture.

In a nonstick skillet,add enough oil to cover bottom about 1/4 inch, heat to medium.  Once oil is hot, add the pampushki. Cook the potato pampushki about 5 to 7 minutes per side, until golden brown.

Drain the potato pampushki on paper towels.

A soft dough stuffed with chopped cooked onion and bacon then baked to a golden brown.

Lithuanian Bacon Buns

bacon,

onion,

unsalted butter

white sugar

active dry yeast yeast

large room temperature eggs, beaten

Put bacon and onion in frying pan, add water to barely cover. With lid on, simmer until water evaporates watching closely.  Place filling in refrigerator to cool completely. Do not brown the bacon.

Scald milk. Whisk in butter, sugar, and salt. Cool to lukewarm (110 - 115 F degrees).  Whisk in the yeast.  Place this mixture in the bowl of a stand mixer or other large bowl.

Add the beaten eggs and flour and beat vigorously with wooden spoon or mixer's paddle attachment until smooth.

Lightly grease top of dough, cover bowl with towel and let rise until doubled in warm spot.

Punch down dough and let rise until doubled one more time.  Turn dough out onto a lightly floured surface. Cut in half and work with one half of dough at a time, keeping other half covered.

Roll dough about 1/4 to 3/8 inch thick. Cut out 3 inch circles of dough with a round cutter.

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The most viewed eastern european recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed eastern european recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine