Eastern European cuisine is one of the world’s great culinary traditions — hearty, flavourful, deeply connected to the land, the seasons, and the cultures that shaped it over centuries. Yet outside of Eastern Europe itself and its diaspora communities, many of these dishes remain underexplored by the broader food world. That is changing rapidly, as more diners discover the depth, variety, and genuine deliciousness of what this region has to offer. Here is a guide to the traditional Eastern European dishes that every food lover should know.
Borscht: The Soul of Eastern European Cooking
More Than a Soup
No dish is more closely associated with Eastern European cuisine than borscht. This beet-based soup, simmered with beef, cabbage, potatoes, and carrots, is a staple of Ukrainian, Russian, and Polish cooking that has been prepared in essentially the same way for centuries. Its deep crimson colour is as visually striking as its flavour is complex — earthy from the beets, slightly sweet, richly savoury from the long-simmered beef broth, and brightened at the table with a generous spoonful of sour cream. Borscht is more than a soup; it is a symbol of Eastern European culinary identity, warmth, and resourcefulness.
Borscht improves dramatically with time — it is almost always better the second day, once the flavours have fully melded and the broth has thickened slightly from the starch of the potatoes and the gelatin of the beef bones. Many Eastern European families make borscht in large pots specifically so that it can be enjoyed over multiple meals.
Schnitzel: Breaded, Fried, and Magnificent
A Central European Icon
Schnitzel is the dish that perhaps best exemplifies the Central and Eastern European love of simple, perfectly executed cooking. A thin cutlet of meat — veal in the original Viennese tradition, but pork or chicken in most modern Eastern European kitchens — is pounded flat, dredged in flour, dipped in beaten egg, coated in fine breadcrumbs, and pan-fried in a generous amount of clarified butter or oil until deeply golden and crispy. The result is a dish that is profoundly satisfying: shatteringly crunchy on the outside, juicy and tender within, and with a richness that comes purely from the quality of the meat and the clarity of the frying fat.
At Edelweiss, our Schnitzel is served topped with a fried egg and french fries — a classic preparation that honours the tradition. See the full menu for our complete selection of meat entrees.
Shish Kebab: Fire, Smoke, and Flavour
The Great Eastern European Grilling Tradition
The shish kebab tradition runs deep across Eastern Europe and the Caucasus — from the mountains of Georgia and Armenia to the steppes of Russia and the gardens of Poland. Skewered meat — lamb, pork, beef, chicken, or salmon — marinated in herbs, garlic, and citrus, and grilled over an open flame or charcoal, is a cornerstone of outdoor celebrations, summer gatherings, and festive occasions. The key to exceptional shish kebab lies in the quality of the meat, the patience of the marinade (ideally overnight), and the skill of the cook in managing the heat of the fire.
At Edelweiss, we offer six varieties of shish kebab: lamb, pork, beef, chicken, salmon, and a mixed kebab platter designed for four people — a showpiece dish for group dining and celebration.
Dumplings: Every Country’s Favourite
The Many Faces of Eastern European Dumplings
Dumplings are arguably the most universally beloved food in all of Eastern European cuisine. Poland has pierogi — generously filled with potato and farmer’s cheese, seasoned ground meat, or sauerkraut and wild mushroom. Russia and Ukraine have pelmeni — small, precisely folded meat dumplings typically served in broth or with melted butter and sour cream. Georgia has khinkali — large, soup-filled dumplings with a distinctive twisted top that you hold while eating, drinking the broth before biting through the dough. Each version reflects the local pantry and culinary sensibility, but all share the same essential joy: the pleasure of breaking through a thin wrapper to reach the flavourful filling within.
Lamb Shank: Celebration on a Plate
The Art of Slow Braising
In Eastern European and Caucasian culinary tradition, slow-braised lamb shank is reserved for celebrations and special occasions. The lamb is cooked at low heat for several hours until the collagen in the connective tissue has dissolved completely, producing meat that falls effortlessly from the bone and a braising liquid of extraordinary, sauce-like richness. Served over creamy mashed potato or mixed rice, the lamb shank is the kind of dish that transforms a meal into an occasion — it demands unhurried enjoyment and good company.
Potato Pancakes, Julienne, and More
The Everyday Classics
Beyond the showpiece dishes, traditional Eastern European cuisine is built on a foundation of everyday classics that deserve just as much attention. Potato pancakes — crispy, golden, served with sour cream — are comfort in their simplest and most satisfying form. Julienne — mushrooms baked in cream and cheese — is a starter that could easily serve as a main. Chebureki — deep-fried meat-filled pastries with a crackling exterior and juicy filling — are street food elevated to restaurant quality. Each of these dishes tells a story of resourceful, flavour-focused cooking that has sustained entire cultures through generations.
Experience these traditional dishes at Edelweiss Restaurant in Englishtown, NJ — where an award-winning Eastern European chef brings these recipes to life every day.
Book your table through our online reservation page and come with an appetite.