Maybe it’s because we are genetically predisposed to it, but eastern European food really agreed with us. Perhaps it’s because our favorite vegetables feature prominently (mine is mushrooms; Bob’s is potatoes.) Or maybe it’s just that good. I mean really. Look at this:
This is mall food in Poland. I am so jealous.
European food is always served in courses, so I should go through one by one. Eastern European salads are not beds of lettuce with some cucumber and tomato on top—there are endless varieties of pickled salads, coleslaw-type salads with mayonnaise, shredded carrot salad, potato salad, and my personal favorite, beetroot salad. Yes, seriously. You can see it in the photo, wedged between the fries and the cucumber-dill salad.
The next course is soup, so let’s talk borscht. I got to try two types of borscht: green and red. The green one is made with sorrel and the red one is made with beets. Borscht is not Russian in origin, but Ukrainian, and each country in the region seems to have their own variation.
Of course there are more soups: one Belarusian woman I met told me that her mother cooks soup every day. We tried solyanka, rasonyik, tomato cabbage soup, chicken soup…. All were good, but my favorite was rasonyik, made with pork, barley, potatoes, carrot, onion, and cucumber pickles.
Main dishes tend to be meat- or fish-based. When we stayed at Lake Baikal, we ate grilled fish every day, which was fantastic. Unfortunately, most of the rest of Russia doesn’t do seafood, and I didn’t find the meat dishes very exciting (hamburg steak, grilled chicken, etc.) so when possible, I opted for dumplings or just stuck to soup, salad, and bread. Bob is still disappointed he never found a restaurant serving beef stroganoff. In northwestern Ukraine and southern Poland, though, things were better; we really enjoyed Galician chicken pot pie and bigos. When cooking at home, we usually went to the supermarket and picked out a few random kielbasa. We were never disappointed.
The dumplings were probably my favorite part. Russian dumplings are filled with meat and are called pelmeni. Ukrainian dumplings are filled with vegetables or fruit and are called vareniki. The designation doesn’t mean much; both types are available in both countries. In Poland, all dumplings are called pierogi and come with many different fillings. “Russian” pierogis are filled with cheese, potato, and onion. The funny thing is that in Russia, that combination would definitely not be regarded as Russian. When serving dumplings, don’t forget plenty of butter and sour cream. The savory ones are more well-known in the US, so the fruit-filled ones were a delicious surprise. Sweet dumplings are usually filled with sour cherries, but we were lucky enough to visit during blueberry season. The berries were tiny and the sweetest I’ve ever tasted. In a slightly upscale restaurant, I had them with a white chocolate sauce and powdered sugar, but at home, we ate them with sour cream and coarse granulated sugar. Heaven.
When it comes to sweets, you only need one word in Russia: bliny. In two weeks, we visited a bliny chain called Teremok a total of five times. They do savory blinys too—mushrooms and sour cream is my favorite—but the sweet ones are really, really good. The best ones: apricot and tovorog (a kind of Russian sweet cottage cheese) or mixed berry.
In one restaurant in Ukraine, we had something that was called baked bliny:
Being of central and eastern European descent myself, a lot of these dishes were familiar to me. My ancestors all immigrated to the States over 100 years ago, so I’m not particularly close to any European traditions, but when it comes to food, I guess old habits die hard. The flavors and ingredients were very similar to the cuisine my mom cooked when I was growing up. It’s the kind of food that isn’t often served in restaurants—it’s not haute cuisine—but in the home, it really shines. Thanks to couchsurfing, we enjoyed several home-cooked meals while in the region. Our Ukrainian hosts took us to meet their grandparents, who welcomed us like their own grandchildren and stuffed us silly with great food. Since it was just an informal meal at home, they didn’t serve courses, but rather just laid everything out on the table and told us to eat up. In this photo, Bob is reaching for a crepe-like roll that’s filled with chopped mushrooms. It’s eaten with a mushroom cream sauce. For eastern Europeans, there is no such thing as too many mushrooms.
The potato-looking things on the center top are actually potato dumplings—kind of like gnocchi but much bigger. They’re filled with cottage cheese and can also be eaten with a cream sauce. Our couchsurfing host told us that this was one of her most favorite foods, so her grandma always makes it when she comes to visit. This spread is nothing, by the way; this was just lunch. Apparently, on Christmas Eve, they do a twelve-course dinner.
Eastern Europe is not generally regarded as one of the world’s greatest culinary destinations, but if you come with a big appetite and a liking for dairy products, they will never let you leave hungry.