Eastern European Cooking for Kids

Borscht

Borscht is a beet-based soup especially associated with Ukrainian food culture, although many versions are prepared throughout Eastern and Central Europe. Recipes vary by family and region and may include cabbage, potatoes, beans, meat or other vegetables.

This hearty family-style version combines beets, cabbage, potatoes, carrots and pork in a tomato-flavored broth.

Ingredients

• 1 to 2 cups cooked pork roast, shredded or cubed
• 3 carrots, diced
• 5 potatoes, peeled and diced
• 2 medium beets
• 1/2 head green cabbage, shredded
• 1 onion, chopped
• 1 to 2 cups tomato juice
• 2 chicken bouillon cubes
• Black pepper, to taste
• Fresh or dried parsley, for serving
• Cooked beans, optional

Directions

1. Preheat the oven to 400F (205C).
2. Wrap the beets in foil and roast for about 1 hour, or until tender enough to pierce easily with a fork.
3. Allow the beets to cool enough to handle. Peel and shred or finely chop them.
4. Add the carrots, potatoes, cabbage and onion to a large soup pot.
5. Add the cooked pork and prepared beets.
6. Add enough water to cover the ingredients.
7. Bring to a gentle boil, then reduce the heat and simmer for about 1 hour, or until the vegetables are tender.
8. Stir in the bouillon cubes and 1 cup tomato juice. Add more tomato juice if you would like a stronger tomato flavor.
9. Add black pepper to taste. Stir in cooked beans if desired.
10. Serve warm and sprinkle with parsley.

Kid-Friendly Tip: Kids can help wash the vegetables, measure ingredients and add cooled prepared vegetables to the pot. Beets can stain hands and cutting boards, so an adult may want to handle peeling and chopping them.

Stuffed Cabbage Rolls

Stuffed cabbage leaves are prepared in many countries across Eastern and Central Europe. Names, fillings and sauces vary from place to place. This family-style version fills softened cabbage leaves with ground beef, rice and vegetables, then bakes them in tomato sauce.

Ingredients

• 1 large head cabbage, cored
• 1 medium onion, quartered
• 2 large carrots, cut into chunks
• 1 pound lean ground beef, uncooked
• 1 to 2 cups cooked white or brown rice
• 2 bay leaves
• 2 (8-ounce) cans tomato sauce, divided
• Tomato juice, as needed
• Salt and black pepper, to taste
• Sour cream for serving, optional

Prepare the Cabbage

1. Carefully cut around the core of the cabbage.
2. Adult Step: Place the cabbage in a large pot of simmering water.
3. As the outer leaves soften and loosen, carefully remove them with tongs.
4. Continue until you have enough softened leaves for your cabbage rolls.
5. Set the leaves aside until they are cool enough to handle.

Make the Filling

1. Add the carrots, onion, about 1/2 cup cabbage and 1/2 cup tomato sauce to a blender or food processor.
2. Blend until finely chopped.
3. Transfer the vegetable mixture to a large bowl.
4. Add the ground beef and cooked rice.
5. Season lightly with salt and pepper.
6. Mix until combined. Wash hands, utensils and work surfaces thoroughly after handling the raw meat mixture.

Fill and Bake the Cabbage Rolls

1. Preheat the oven to 350F (175C).
2. Lay one softened cabbage leaf on a work surface.
3. Place a small portion of the meat and rice filling near the base of the leaf.
4. Fold in the sides and roll the leaf around the filling.
5. Place the cabbage roll seam-side down in a casserole dish.
6. Repeat with the remaining cabbage leaves and filling.
7. Pour the remaining tomato sauce and enough tomato juice over the rolls to keep them moist.
8. Add the bay leaves and cover the rolls with any extra cabbage leaves.
9. Cover the casserole dish tightly with foil.
10. Bake for about 1 hour, or until the filling is completely cooked and the center of the meat filling reaches 160°F (71°C).
11. Remove the bay leaves before serving. Serve with sour cream if desired.

Kid-Friendly Tip: Once the cabbage leaves have cooled, kids can help spoon in the filling and practice folding and rolling the leaves. An adult should handle the boiling water, raw meat mixture and hot casserole dish.

Bulgarian-Style Moussaka

Moussaka has many versions throughout southeastern Europe and the eastern Mediterranean. In Bulgaria, moussaka is commonly made with potatoes and ground meat and finished with a creamy yogurt-and-egg topping.

This simple family version combines ground beef or pork, potatoes and tomatoes with an easy yogurt topping.

Ingredients

• 1 pound ground beef or ground pork
• 1 onion, finely chopped
• 2 pounds potatoes, peeled and diced into small pieces
• 2 tomatoes, finely chopped
• 2 tablespoons chopped parsley
• 1/2 cup water or broth
• Salt and black pepper, to taste

For the Topping

• 3 eggs
• 1 cup plain yogurt
• 2 tablespoons flour

Directions

1. Preheat the oven to 350F (175C).
2. Adult Step: Add the ground meat and chopped onion to a large skillet. Cook until the meat is browned, breaking it into small pieces as it cooks. Drain excess fat.
3. Stir in the diced potatoes, tomatoes and parsley.
4. Season lightly with salt and black pepper.
5. Transfer the mixture to a lightly greased casserole dish and spread evenly.
6. Add about 1/2 cup water or broth and cover with foil.
7. Bake for about 45 to 60 minutes, or until the potatoes are tender.
8. Remove the foil.
9. In a bowl, whisk together the eggs, yogurt and flour until smooth.
10. Pour the yogurt mixture evenly over the casserole.
11. Return to the oven uncovered and bake for about 10 to 15 minutes more, or until the topping is set and lightly golden.
12. Allow to cool for several minutes before serving.

Kid-Friendly Tip: Kids can whisk the yogurt topping, measure ingredients and help spread the cooked mixture in the casserole dish. An adult should handle the raw meat, skillet and hot baking dish.

Easy Slow Cooker Hungarian-Style Goulash

Goulash, or gulyás, has deep roots in Hungarian cooking and traditionally centers on meat seasoned with paprika. There are many related stews and family adaptations outside Hungary as well.

Our easy slow cooker version uses beef, tomatoes and paprika and finishes with sour cream. Serve it over noodles for a simple family meal.

Ingredients

• 2 pounds beef, cut into bite-size cubes
• 1 onion, chopped
• 1 clove garlic, minced
• 2 tablespoons flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon sweet paprika
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 (14.5-ounce) can diced tomatoes
• 1 cup sour cream
• Cooked noodles, for serving

Directions

1. Place the beef in a bowl and toss it with the flour.
2. Add the beef, onion and garlic to the slow cooker.
3. Add the salt, pepper, paprika, thyme and bay leaf.
4. Pour in the diced tomatoes and stir everything together.
5. Cover and cook on LOW for 8 to 10 hours, or until the beef is tender and completely cooked.
6. Remove and discard the bay leaf.
7. Stir in the sour cream shortly before serving.
8. Serve the beef mixture over cooked noodles.

Kid-Friendly Tip: Kids can measure the flour and seasonings, add ingredients to the slow cooker and stir in the sour cream with adult supervision. Wash hands and work surfaces carefully after handling raw meat.

Easy Chicken Paprikash-Inspired

This simple chicken dish is inspired by Hungarian chicken paprikash, a well-known dish flavored with paprika and often finished with sour cream. Traditional recipes and family versions vary, so this easy version is designed as an introduction for kids.

Ingredients

• 4 boneless, skinless chicken breasts, cut into bite-size pieces
• 1 small onion, diced
• 3 tablespoons cooking oil
• 1 tablespoon sweet paprika
• 2 cups chicken broth or stock
• 1 cup sour cream
• Salt and black pepper, to taste
• 4 cups cooked noodles, for serving

Directions

1. Adult Step: Heat the oil in a large skillet over medium heat.
2. Add the chicken and onion.
3. Cook until the chicken is lightly browned.
4. Sprinkle the paprika over the chicken and stir gently.
5. Add the chicken broth and stir to combine.
6. Reduce the heat and simmer for about 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Reduce the heat to low and stir in the sour cream.
8. Cook gently for about 5 minutes. Avoid bringing the sauce to a hard boil after adding the sour cream.
9. Season with salt and pepper to taste.
10. Spoon the chicken and sauce over warm cooked noodles.

Kid-Friendly Tip: Kids can measure the paprika and broth, stir together the sour cream and help prepare the noodles. An adult should handle the raw chicken and hot skillet.

Homemade Pierogi

Pierogi are filled dumplings strongly associated with Polish cooking. Different fillings can include potatoes and cheese, cabbage, mushrooms, meat or fruit. Similar filled dumplings are also found in neighboring countries, making pierogi a great food for comparing cooking traditions across Eastern Europe.

Pierogi Dough

• 3 cups all-purpose flour
• 2 eggs
• 1 cup sour cream
• 1/2 teaspoon salt

Potato Cheese Filling

• 1/2 cup mashed potatoes
• 1 cup cottage cheese
• 1 small onion, minced
• 1 egg yolk, beaten
• 1 teaspoon sugar
• 1/4 teaspoon salt
• Black pepper, to taste
• Butter for sautéing the onion

Make the Dough

1. Add the flour, eggs, sour cream and salt to a large mixing bowl.
2. Mix until the ingredients come together and form a soft dough.
3. Place the dough on a lightly floured surface.
4. Knead for about 5 to 10 minutes, or until the dough becomes smooth.
5. Wrap the dough and allow it to rest for about 30 minutes.

Make the Potato Cheese Filling

1. Adult Step: Sauté the minced onion in a small amount of butter until softened.
2. Allow the onion to cool slightly.
3. In a bowl, combine the mashed potatoes, cottage cheese, sautéed onion, egg yolk, sugar and salt.
4. Add a little black pepper to taste and mix well.

Fill the Pierogi

1. Roll the rested dough out on a lightly floured surface.
2. Use a round biscuit cutter or drinking glass to cut circles from the dough.
3. Place a small spoonful of filling in the center of each circle. Do not overfill.
4. Lightly moisten the edge of the dough with water.
5. Fold the circle in half over the filling.
6. Press the edges firmly together with your fingers or the back of a fork to seal.
7. Continue until all of the dough and filling have been used.

Cook the Pierogi

1. Adult Step: Bring a large pot of salted water to a gentle boil.
2. Carefully add a few pierogi at a time so the pot isn't overcrowded.
3. Cook until the pierogi float to the surface, then continue cooking for about 2 to 3 minutes, or until the dough is tender and the filling is thoroughly heated.
4. Remove with a slotted spoon and drain.
5. Serve with melted butter or sour cream.

Kid-Friendly Tip: Pierogi are a great hands-on recipe for kids. They can roll the dough, cut circles, spoon in small amounts of filling and seal the edges with a fork. An adult should handle the boiling water.

Romanian Mamaliga

Mămăligă is a traditional cornmeal dish strongly associated with Romanian and Moldovan cooking. Cornmeal is slowly cooked with water and salt until thick, creating a simple dish that can be served alongside stews, vegetables, cheese or other foods.

This easy stovetop version is a good introduction for kids and can be served soft and creamy or cooked a little longer for a thicker mamaliga.

Ingredients

• 4 cups water
• 1 teaspoon salt
• 1 cup yellow cornmeal
• 1 tablespoon butter, optional
• Crumbled or grated cheese, for serving, optional
• Sour cream, for serving, optional

Directions

1. Adult Step: Bring the water and salt to a boil in a medium saucepan.
2. Reduce the heat to medium-low.
3. Slowly pour in the cornmeal while whisking constantly so lumps do not form.
4. Reduce the heat to low and continue cooking, stirring frequently with a wooden spoon, for about 20 to 30 minutes.
5. The mamaliga is ready when it is thick and the cornmeal is tender. It should pull slightly away from the sides of the pan as it becomes thicker.
6. Stir in the butter, if desired.
7. For softer mamaliga, spoon it into bowls and serve warm.
8. For thicker mamaliga, spread or turn it onto a plate or cutting board and allow it to stand for several minutes before slicing.
9. Serve plain or with cheese, sour cream or alongside a stew or vegetable dish.

Kid-Friendly Tip: Kids can measure the cornmeal and water and help choose toppings. Because thick cornmeal can bubble and splatter while cooking, an adult should handle the saucepan and most of the stirring at the stove.