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Russian / Eastern European Food

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I was surprised not to find a similar recipe here. This one is modified from I have only ever made bulk sausage from this recipe. I'm not sure what modifications might be needed (if any) to make links from this recipe.

Recipe #511574

Delicious, easy, and uniquely flavored.

Recipe #463412

Quick one-skillet meal. Great with rice or bread. Adjust the amount of chilli powder to get the level of heat you want. For the garnish we used kung pao chillies because that's what's growing in our back yard right now, but you can use whatever chillies you want. Please note that I have classified this as "Hungarian" because there's not an option for Romanian and Hungarian seemed like the nearest alternative.

Recipe #462303

Mouth-watering Hungarian goulash brimming over with chicken, onions and mushrooms. Paprika gives color and adds a spicy bite to the dish. Goulash originated in Hungary, and one of its most important ingredients is paprika which, together with tomatoes, produces a rich, deep red sauce. The best paprika still comes from Hungary, where it is produced in varieties that range from mild to very hot. Caraway seeds are added for texture and to help give the sauce its characteristic flavour. Traditionally, goulash is made with veal or pork, but it is adaptable to most meats, particularly chicken. Serve with baked or mashed potatoes and steamed green vegetables, such as cabbage and green beans.

Recipe #325271

A traditional Estonia bread that I am told is normally eaten warm with butter and honey. Sounds great to me!

Recipe #307165

A traditional Balkan recipe. It's easier than it sounds, and quite tasty. The dough keeps the fish nice and juicy.

Recipe #463171

1 Reviews |  By Anka

A healthier version of the hungarian goulash which uses beef

Recipe #154778

Shchi has been a Russian staple for centuries for many reasons. It is very cheap, easily changed according to what ingredients are available, keeps well, and has many vitamins and minerals in each serving. It can be made with meat or vegetarian. This is my version of the recipe :)

Recipe #309210

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