Eastern European + 3 hours or more recipes (10)

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Authentic Hungarian Goulash

Recipe by: SUSANNAH

Reviews(1)

This recipe was given to me by my sister, who got it from a Hungarian lady in 1961.

Babovka (Poppy seed tea rings)

Recipe by: Carol Ponec-Nemec

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A Czech specialty that is delicious and easy to make. If desired, you can ice or glaze these and top with flaked almonds or other nuts. You can use apricot filling instead of the poppyseed filling. Also, if you don't have the round tins, you can bake the rings on regular baking trays (just be sure to place the seams of the rings are well sealed and placed downward on the trays).

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Borscht

Recipe by: Marge

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This takes some time, but is well worth the effort. I use a food processor. It is a hearty soup, great on a cold winter night. Serve hot, topped with soured cream.

Classic Hungarian Goulash

Recipe by: jessikafield

Reviews(5)

Pretty much a classic recipe, with some added extras. It can be adapted so easily, and you can add almost whatever you have left in the cupboard. You can serve with normal bread, mashed potato, or my favourite, garlic bread.

Dobos Torte

Recipe by: Kevin Ryan

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The word 'dobos' means 'like a drum' in Hungarian. However, this cake is named after its creator, Austrian pastry chef Josef Dobos.

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Kolaczki

Recipe by: Yvonne

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Buttery jam filled pastries which have been a tradition for every Polish Christmas Eve I can remember.

Rugelach

Recipe by: Jackie

Reviews(3)

I have many rugelach recipes, but this is truly the best I have ever made.

Slow Cooker Hungarian Goulash

Recipe by: RHONDA STORY

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This is a dish that my aunt gave me. It takes awhile to make, but it is worth it. Hope you like it. Serve over spaetzle or rice.

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Smoked Paprika Goulash for the Slow Cooker

Recipe by: jellicle

Reviews(1)

This is a very rich and flavourful slow cooker stew with a thick, red, smoky tasting sauce. Great for making a day ahead and reheating. Instead of pasta, you can serve over rice or potatoes.

Special Pickled Onions

Recipe by: bigo79

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An adaption of the ancient preserving technique. Spicy, sweet, sour onions.