Kebapche (Bulgarian: кебапче, plural: кебапчета, kebapcheta) is a Bulgarian dish of grilled minced meat with spices. The meat is shaped into an elongated cylindrical form, similar to a hot dog. Typically, a mix of pork and beef is used, although some recipes involve only pork.

Gyuvech is a traditional stew or casserole in the Balkan cuisine and carries the name of the clay or earthenware pot used in its preparation. Gyuveche. It is a traditional Bulgarian meal whose name is derived from the ceramic pot in which it is baked and served.

Moussaka is made with potatoes, ground meat, and tomatoes then it is topped with a white sauce and baked. Throw in some bay leaves too and you will not want to leave the table until you have finished up the entire baking pan. Eat this with some yoghurt on top.

Solyanka is a thick, spicy and sour soup of Russian origin that is common in Russia, Ukraine, and other states of the former Soviet Union and certain parts of the former Eastern Bloc. It was one of the most popular dishes of the former East Germany.

Okróshka is a cold soup of Russian origin and probably originated in the Volga region. The classic soup is a mix of mostly raw vegetables, boiled potatoes, eggs, and a cooked meat such as beef, veal, sausages, or ham with kvass, which is a non-alcoholic beverage made from fermented black or rye...

Shuba salad is a classic Russian dish featuring beautiful layers of pickled herring and root vegetables. It’s traditionally a national New Year’s dish. Simply put, shuba salad, or “Herring Under a Fur Coat,” is a layered salad of pickled herring fillets, finely chopped onion, beets, carrots,...

Caviar, or ikra, is really something to get worked up about in Russia. Briny and sharp, it is often served on dark, crusty bread or with blini, which are like pancakes or crepes. Caviar on buttered bread is a popular zakuska.

Vareniki or varenyky is a staple dish in Russian and Ukrainian cuisines. They are half-moon shaped dumplings that are boiled in salted water. Vareniki fillings may vary, but the most common version is the potato version. Depending on the filling, they can be served as a starter or as a dessert.

Kapusniak or Kapusnyakis a traditional Ukrainian dish the main component of which is sour cabbage. The cabbage imparts a special flavor and sourish taste to the soup what makes it so delicious. As with most dishes, the recipes differ from cook to cook and from region to region.

Chicken Kiev is a dish made of chicken fillet pounded and rolled around cold butter, then coated with eggs and bread crumbs, and either fried or baked. The Chicken Kiev is one of the most famous Ukrainian dishes – an indispensable position in world restaurant's menus.

The Lamb Dushenina is an age-old national Ukrainian dish, that as a matter of fact is meat braised with vegetables.The dish is cooked either in a deep casserole over stove, or in a clay pot in oven, that also depends on cooker’s wish.

The mazuricks are extremely juicy and crisp turkey cutlets with melted cheese. It is considered to be one of the popular festive dishes of authentic Ukrainian cuisine. Beef certainly could be substituted for this dish but ground turkey is typically leaner and more authentic to Ukraine.

The golubsti (cabbage rolls) is a traditional Ukrainian dish. It is a peculiar cabbage roll stuffed with minced meat and rice, and braised in tomato sauce. Such a combination of products provides cabbage rolls with an unusual taste.

Banosh is one of the most popular Hutsul dishes in Ukraine dish prepared from cornmeal with added śmietana, topped with pork rind, mushrooms and bryndza etc. By tradition men usually cooked it in the open air. Banosh is considered to be one of the variants of mamaliga.

Ukrainian Borscht is traditional sweet and sour soup made with beets, cabbage, garlic and dill in Eastern Europe. Then served with a dollop of sour cream and rye bread. The Borscht is also a staple dish in Russian and Polish cuisine.

Khaladnik is a cold beet soup that has been a staple of Belarusian cuisine since the late 18th century. It is made with boiled beets mixed with kefir, cucumbers, spring onions, and dill. The soup is traditionally served with a dollop of sour cream, a sprinkle of chopped dill, and often a...

Kalduny or kolduny are stuffed dumplings made of unleavened dough in Belarusian, Lithuanian, and Polish cuisines, akin to the Polish pierogi, Russian pelmeni and the Ukrainian vareniki. In Slavic languages the word means “magicians” or “sorcerers”.

Tsibriki is a popular snack that pairs well with beer. Made with potato and a cheese filling and then fried in a pan, tsibriki is a great road food option for a trip around the attractions of Belarus. Belarusian cuisine is famous for dishes from potato and Tsibriki is one of them.

Potato babka (which means ‘old lady’) is one of the most recognizable Belarusian dishes. The dish that has been on both the peasants‘ and the princes’ table, over by all. Babka can be served sliced on a plate, or straight from the pot. It is very tasty with sour cream or milk.

Vereshchaka is a traditional Belarusian stew that has been prepared since at least the mid-18th century. Originally, it was a variation of machanka meat sauce. The stew is usually made with pork sausages, bacon, onions, flour, beer, and spices.