Eastern European cooking involves some of the following countries:
Belarus, Serbia, Bulgaria, Czech Republic, Hungary, Moldova, Poland,
Romania, Slovakia, Slovenia, Estonia, Latvia, Lithuania and Ukraine.
Many of these countries are covered with rows of beautiful
sunflowers in the summertime, ancient architecture, world history
and beautiful mountains.
In the summertime youll find fruit and vegetables are plentiful,
cheap and deliciously fresh. Eastern European cooking uses a lot of
cabbage, potatoes, onions and carrots. They are cheap and can be
stored through the winter.
Planned Kids Cooking Curriculum
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Facts about Eastern Europe
Bulgaria is a leading producer of rose oil
Sunflower oil is highly produced thanks to the fields of
Fresh fruits and vegetables are plentiful and cheap in the
summertime thanks to local farmers
Learn a Little Language
Dobir dehn- Good Afternoon
La revedereh -Goodbye in Romanian
Eastern European Cooking -International Recipes
This is a common Eastern European cooking recipe and takes a little
Pork roast cooked and shredded or cubed
3 Carrots, diced
5 Potatoes, diced
2 Beets, peeled and shredded
Green cabbage - ½ head, shredded
1-2 Cups Tomato juice
2 chicken Bouillon cubes
Wrap two beets in foil and roast at 400 degrees for 1 hour until a
fork pierces the skin. Cool, peel, and shred or chop in food
processor. Chop potatoes in cubes, slice carrots, chop cabbage, and
chop onion. Place all vegetables in large pot. Add cooked meat and
beets to pot. Cover with water and cook on medium to low for one
hour. Add bouillon, tomato juice and pepper. Taste to see if it
needs anymore seasonings. Sprinkle with fresh parsley or dried
parsley if fresh isnt available. **You can also add beans to the
soup. Use fresh beans instead of canned. Soak beans overnight then
cook them covered with water. Add a bay leaf and a quartered onion
to the water. Cook 1 hour or until soft on medium heat. Drain water
off and add to soup.
large head of cabbage, cored
1 medium onion, quartered
2 big carrots, cut in chunks
1 lb lean beef, ground, not cooked
1-2 cup white rice or brown rice, cooked
2 bay leaves
2 (8 ounce) cans tomato sauce
sour cream, topping if desired
Cut around core of cabbage. Prepare cabbage leaves by boiling head
of cabbage several minutes. Remove leaves as they fall off and
continue to soften leaves until most are removed.
In blender or food processor, puree carrots, 1 onion, 1/2 cup
cabbage and 1/2 cup tomato sauce. Pour into a mixing bowl and add 2
lbs. hamburger, uncooked. Add in 1-2 cups cooked rice.
Combine all together. Place meat mixture on a cabbage leaf and roll
Place each cabbage roll in casserole dish.
Add bay leaf and tomato juice or more tomato sauce. Cover with extra
cabbage leaves. Cook 350 degrees covered with tin foil and bake
about 1 hour. Top with sour cream, if desired.
use this same meat and rice mixture to stuff zucchini or peppers.
Eastern European Cooking Video: Vareniki
A popular Eastern European cooking recipe in Bulgaria.
1 lb. Ground beef or ground pork
One onion, finely chopped
2 lbs. Potatoes, peeled and finely chopped
2 tomatoes, finely chopped
2 Tablespoons parsley
Salt and pepper to taste 3 eggs
1 Cup plain yogurt
2 Tablespoons flour
In a skillet ground beef and onion together until beef is no longer
pink. Drain meat and add chopped potatoes, chopped tomatoes and
parsley. Salt and pepper to taste. Bake 1 hour at 350 degrees. In
bowl, blend eggs, plain yogurt, and flour together. Pour over potato
mixture. Bake for 10 minutes longer.
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2 pounds beef steaks, cut in cubes
1 onion, chopped
1 clove garlic, minced
2 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon thyme, dried
1 bay leaf
1 can chopped tomatoes
1 cup sour cream
Toss steak and flour together in small bowl. Add steak, chopped
onions and garlic in crock pot. Add seasonings including salt,
pepper, paprika, thyme and bay leaf to crock pot. Add in chopped
tomatoes. Stir together and cook on low 8-10 hours. Stir sour cream
in soup before serving. Serve over noodles.
Easy Chicken Paprika
4 chicken breasts, cut in cubes
3 Tablespoons oil
2 Cups chicken broth or stock
1 Tablespoon paprika
1 Cup sour cream
4 Cups cooked noodles
Brown chicken and onions in oil. Add paprika and broth to pan and
simmer 20 min. Stir in sour cream and continue cooking another 5
minutes. Season with salt and pepper to taste and spoon over
This is typically a Polish dish but you often find Pierogi in Russia
and throughout Eastern European cooking. You can create these with
whatever filling you choose. Try cooked ground beef or pork, cheese
and potatoes, cabbage or fruit fillings. They are similar to a
3 cups all-purpose flour
1 cup sour cream
1/2 teaspoon salt
In a mixer add flour, eggs, sour cream and salt together. Mix
together to form a ball of dough. Take out of mixing bowl and knead
on a floured surface 5-10 minutes. Let rest for 30 minutes wrapped
in plastic wrap. Roll dough out and cut circles out of the dough by
using the bottom of a glass or biscuit cutter.
Filling for Potato Cheese pierogi
1/2 cup mashed potatoes
1 cup cottage cheese
1 onion, minced
1 egg yolk, beaten
1 teaspoon sugar
1/4 teaspoon salt
Saute onion in butter. Mix mashed potatoes, cottage cheese, sauteed
onion, egg yolk, sugar and season with salt and pepper.
To assemble pierogi place a spoonful of filling on each circle dough
and moisten ends with water. Seal together by pressing with your
finger or using the back of a fork. To cook, Bring a large pot of
water to boil. Add salt to water. Add pierogis and cook about 5
minutes. (they will float to the top of the pot). You can fry these
with chopped ham and butter. Or serve this Eastern European cooking
recipe with sour cream or drizzle with melted butter.
This is a Romanian dish also seen in other Eastern European cooking.
This is also known as polenta and resembles a cornmeal mush.
1 1/4 cups cornmeal
1 3/4 teaspoons salt
5 1/2 cups cold water
1/4 cup-1/2 cup butter, according to taste
1 Cup sour cream
Mix cornmeal, salt and cold water together. Set aside. Add 4 cups of
water to a large pan and bring to a boil. Add cornmeal mixture to
boiling water. Continue stirring until thickens. Cover pan with a
lid and turn heat down to low. Cook about 30 minutes. Stir
occasionally. Stir in butter and sour cream. Place in a casserole
dish and bake for 1 hour at 350 degrees. Top with cottage cheese or
sour cream, if desired.
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