soups stews
Cold Beef Consommé
A fully clarified beef and chicken broth, simmered for hours and clarified with egg whites, then served ice-cold in cups without any garnish.
Total time: 420 min
Servings: 10-12 cups
#Central European Cuisine
12 recipes
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meat poultryKohlrabi and Veal Musaka
A layered casserole of braised kohlrabi and seasoned ground veal, baked under sour cream and tomato - a comforting vintage Central European dish.
Total time: 70 minServings: 6 -
meat poultryPartridge Stuffed with Mushrooms
Whole partridges wine-marinated, stuffed with mushroom-cognac filling, bacon-wrapped and roasted, served with caper sauce and apple puree.
Total time: 165 minServings: 4 -
vegetables preservesStuffed Green Tomatoes with Pork and Rice
Green tomatoes stuffed with a pork and rice filling, baked under lard and a light roux, finished with a baked egg-and-sour-cream custard on top.
Total time: 110 minServings: 4-6 -
soups stewsVeal Trotter Soup with Egg and Vinegar Finish
A rich, collagen-thickened soup made from slow-simmered veal trotters, finished with a tangy egg and wine vinegar mixture and served with toasted bread cubes.
Total time: 150 minServings: 8 servings -
holiday specialsBola (New Year's Wine and Fruit Punch)
A festive New Year's punch of oranges, pineapple, and peaches macerated in sugar, then mixed with white wine, cognac, and maraschino liqueur
Total time: 20 minServings: 12-14 servings -
preserves jamsGrape Compote in Syrup
Small clusters of grapes are packed into jars and covered with a light sugar syrup, then home-canned for a stable preserve to enjoy through the colder months.
Total time: 60 minServings: about 20 servings (makes 4 x 1-liter jars) -
preserves jamsRye Bread Kvass
A naturally fermented, lightly sparkling drink made from dried rye bread, yeast, sugar, and lemon, bottled and left to carbonate for a couple of days.
Total time: 30 minServings: about 5-6 bottles (500ml each) -
soups stewsVeal and Parmesan Soup Quenelles (Minestra)
Finely puréed veal and ham, enriched with Parmesan and a soft bread paste, formed into small dumplings and poached in hot broth for an elegant soup course.
Total time: 50 minServings: 4-5 servings (up to 12 with the bread-cube variation) - Featured
meat poultryVeal Schnitzels Baked with Eggs and Sour Cream
Breaded veal schnitzels layered with fresh eggs, topped with sour cream and baked covered until tender — a rich, hearty main course.
Total time: 100 minServings: 4 -
meat poultryStuffed Cucumbers in Lemon Sauce
Large cucumbers filled with seasoned ground meat, braised with bacon and root vegetables, then finished in a tangy lemon sauce - a savory main course.
Total time: 100 minServings: 6 -
nose to tailFried Chicken Livers and Gizzards in White Wine
Tender chicken livers and gizzards braised with leeks, sweet paprika, and dry white wine. A Central European giblet stew ready in 30 minutes.
Total time: 40 minServings: 4