Central & Easteuropean Cuisine

Marinated beef in a creamy vegetable sauce, served with dumplings. Ingredients (Serves 4–6) For the beef and marinade: 1 kg beef sirloin or rump roast 2 carrots, peeled and chopped 2 parsley roots, peeled and chopped 1 small celery root, peeled and chopped 1 onion, chopped 3–4 cloves garlic, minced 2–3 bay leaves 5–6 whole black peppercorns 2–3 juniper berries (optional) 2–3 tbsp vegetable oil 1 tsp salt, to taste 1 tsp black pepper, to taste For the sauce: 300 ml heavy cream

Crispy roast duck served with red cabbage and potato dumplings. Ingredients (Serves 4–6) 1 whole duck (about 2–2.5 kg) 1–2 tsp salt 1 tsp black pepper 2–3 cloves garlic, minced (optional) 1–2 tsp caraway seeds (optional) 250 ml water or beer (for basting) To Serve: Czech bread dumplings ( houskové knedlíky ) Braised red cabbage ( červené zelí ) Gravy from pan drippings Preparation Prepare the duck: Preheat oven to 180°C (350°F). Pat duck dry and season inside and out with sal

Potato dumplings mixed with sheep cheese and topped with fried bacon, a national Slovak dish. Ingredients (Serves 4) 500 g potatoes, peeled and grated 150–200 g all-purpose flour 1 egg 200 g bryndza (Slovak sheep cheese) 100 g smoked bacon or pork, diced Salt, to taste Optional: chopped chives or parsley for garnish Preparation Prepare the dumpling dough: Grate the potatoes and squeeze out excess liquid. Mix with flour, egg, and a pinch of salt to form a soft dough. Cook the

Classic Eastern European soup made from beets, giving it a rich red color and earthy-sweet flavor. Ingredients (Serves 4–6) 4–5 medium beets, peeled and grated or sliced 1 small onion, chopped 1 carrot, peeled and sliced 1 celery stalk or small root, sliced 1–2 cloves garlic, minced 1 liter vegetable or beef broth 1–2 bay leaves 5–6 whole black peppercorns 1–2 tbsp vinegar or lemon juice (to taste) Salt, to taste Optional: cooked meat (beef or pork), beans, or potatoes Fresh