4 recipes
Hard-boiled eggs filled with a buttery sour-cream yolk mixture, topped with tomato “caps” to resemble mushrooms and served with cooked egg-and-cream mayonnaise.
Thin cabbage-and-egg crepes layered with smoked ham and sour cream, baked until warmed through — a hearty Central European appetizer.
Small parmesan choux puffs baked until golden, hollowed out, and filled with a rich butter filling — served alongside a cup of clear soup.
Fried carp or catfish marinated for hours in a vivid sauce of grated beetroot, root vegetables, and tomato. A Central European cold appetizer.