Central & Easteuropean Cuisine

Hearty soup made with sauerkraut, smoked meat, and sausage, traditional in Slovakia. Ingredients (Serves 4–6) 500 g sauerkraut, rinsed and chopped 200–250 g smoked sausage, sliced 150 g smoked ham or bacon, diced 1 onion, chopped 2–3 cloves garlic, minced 1–2 tbsp vegetable oil or lard 1 tsp paprika 1 bay leaf 5–6 whole black peppercorns 1 liter vegetable or chicken broth Salt and freshly ground black pepper, to taste Optional: dried mushrooms, sour cream, or a pinch of sugar

Clear chicken broth with noodles or vegetables, a staple family soup in Poland. Ingredients (Serves 4–6) 1 whole chicken or 1–1.5 kg chicken pieces (legs, wings, breast) 2 carrots, peeled and chopped 1 parsley root or 1–2 parsnips, peeled and chopped 1 small celery root or 2–3 celery stalks 1 onion, peeled and halved 2–3 cloves garlic (optional) 2–3 bay leaves 5–6 whole black peppercorns Salt, to taste Fresh parsley and dill, chopped, for garnish Noodles or kluski (Polish dum

Thick Hungarian vegetable soup made with beans, peas, or lentils, lightly spiced with paprika. Ingredients (Serves 4) 500 g fresh or frozen vegetables (e.g., peas, green beans, spinach, or cabbage) 1 small onion, finely chopped 2 tbsp butter or oil 1 tsp sweet Hungarian paprika 2 tbsp flour (for thickening) 500 ml vegetable or chicken stock Salt and freshly ground black pepper, to taste Optional: sour cream for serving Preparation Cook the vegetables: Heat butter or oil in a

Strong garlic-flavored broth, often served with croutons and sometimes a raw egg. Ingredients (Serves 4) 6–8 cloves garlic, thinly sliced or minced 4 medium potatoes, peeled and diced 1 onion, chopped 1 liter chicken or vegetable broth 2 tbsp butter or oil Salt and freshly ground black pepper, to taste Optional: smoked sausage slices, croutons, or grated cheese for garnish Fresh parsley, chopped, for garnish Preparation Cook the base: In a large pot, heat butter or oil over m