Eastern European

Classic Hungarian chicken paprikash is reimagined as a bright pasta dinner, with ground chicken, aromatics, and a dollop of sour cream swirled in for richness.

A quicker version of Ukrainian holubtsi, with cabbage, pork, and rice—no rolling required.

This psychedelic purple sauce has all the earthiness and tang of sour-cream-topped borscht.

These stuffed buns start with a sour cream dough, then put frozen veggies toward the hearty filling.

These stuffed buns are everything frozen pizza pockets dream of being.

What’s more comforting than saucy chicken over buttered egg noodles?? Nothing.

A splash of fish sauce adds instant umami in author Beth Nguyen’s take on this classic dish.

Spiced with Hungarian paprika, dill, and thyme, this comforting soup is just what you need when winter seems to go on forever, and ever, and ever…

All the flavors of Eastern European cabbage rolls, but without the rolling. 

Apteka is changing the game. 

You and 14 of your closest friends.

This Polish hunter’s stew features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth that can be sopped up with bread.

To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms. 

These sweet pierogies help balance out the savory fillings from Kielbasa, Sauerkrat, and Potato Pierogies, Beef, Onion, and Cheddar Pierogies, and Bacon, Mushroom, and Spinach Pierogies, making them perfect for any pierogi party.

Why choose between boiled or fried? The key to these pierogies is doing both. 

The technique here is to sear the skin first, then bake the chicken pieces flesh side down—the meat will cook up moist and tender while the skin roasts to a crackling finish.

Kachka chef Bonnie Morales insists it’s not a Russian party without this retro seafood salad on the table.

This rich and cheesy broth is satisfying on its own, but goes main course with the addition of seared kielbasa sausage. Recipe by Chris Shepherd, Underbelly, Houston