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09/10/2026

There are no words to describe how tasty this is. πŸ‡­πŸ‡ΊπŸ”₯

πŸ§„ The garlic press I use is featured in the video. Find it here: https://tastetheeast.eu/garlic-press/

Hungarian Shepherd's Pasta β€” PΓ‘sztortarhonya is a rustic Hungarian one-pot dish made with tarhonya, a small egg pasta similar to toasted pasta pearls, smoky bacon, sausage, potatoes, peppers, and tomato.

Everything cooks together in the same pan, allowing the tarhonya to absorb all the rich, smoky flavors from the meat, paprika, garlic, and vegetables.

HUNGARIAN SHEPHERD'S PASTA β€” PÁSZTORTARHONYA

INGREDIENTS

β—† 400 g ( 14 oz ) tarhonya, Hungarian egg barley pasta
β—† 200 g ( 7 oz ) smoked bacon, diced
β—† 300 g ( 10Β½ oz ) smoked sausage, sliced
β—† 1 large yellow onion, diced
β—† 3 garlic cloves, pressed or finely grated
β—† 1 yellow pepper, diced
β—† 1 tomato, diced
β—† 500 g ( 1.1 lb ) potatoes, peeled and cut into medium cubes
β—† 1 tbsp paprika
β—† 1 tsp ground caraway seeds
β—† Freshly ground black pepper, to taste
β—† Salt, to taste
β—† 1.2 liters ( 5 cups ) hot water

INSTRUCTIONS

1️⃣ Render the bacon. Heat a large, heavy-bottomed skillet or pot over medium heat. Add the diced bacon and cook for about 5 minutes, until it has rendered a good amount of fat and is beginning to brown.

2️⃣ Add the sausage and onion. Add the sliced smoked sausage and fry for another 3–4 minutes. Stir in the onion and cook for about 5 minutes, until softened.

3️⃣ Toast the pasta. Add the tarhonya and cook for about 5 minutes, stirring frequently, until the pasta takes on a light golden-brown color. This gives the pasta a much deeper, nuttier flavor.

4️⃣ Add the spices. Stir in the caraway, paprika, freshly ground black pepper, and garlic. Cook for another 2–3 minutes, stirring constantly. Taste before adding salt.

5️⃣ Add the vegetables. Stir in the yellow pepper and tomato and cook for about 5 minutes, allowing the vegetables to soften and release their juices.

6️⃣ Add the potatoes and water. Add the cubed potatoes and pour in the hot water. Stir everything together, bring to a gentle simmer, then cover and cook over low heat for about 25 minutes, or until the potatoes are tender and the tarhonya is fully cooked.

7️⃣ Adjust and rest. If the pasta has absorbed too much liquid before it is fully cooked, add a little more hot water and continue cooking. Once done, remove the pot from the heat, keep it covered, and let it rest for 10 minutes.

8️⃣ Serve. Serve hot with plenty of Hungarian pickles or sour pickles on the side. The sharp, crunchy pickles are the perfect contrast to the smoky, rich pasta.

πŸ§„ The garlic press I use is featured in the video. Find it here: https://tastetheeast.eu/garlic-press/

08/10/2026

The crunch on this smoked pork knuckle is ridiculous. πŸ–πŸ”₯

This is a Romanian way of preparing smoked pork knuckle, with variations of the technique found throughout Central and Eastern Europe.

The knuckle is gently boiled with aromatics until the meat becomes incredibly tender, then roasted until the skin turns deeply browned, blistered, and wonderfully crunchy.

There’s no voice intro in this video β€” just the sound of that crispy skin doing all the talking. πŸ”Š

CRUNCHY SMOKED PORK KNUCKLE

INGREDIENTS

β—† 1 smoked pork knuckle
β—† 3 bay leaves
β—† 3 garlic cloves
β—† 1 onion, halved
β—† Β½ tsp whole black peppercorns
β—† Β½ tsp whole coriander seeds
β—† Β½ tsp whole allspice
β—† 1 tbsp vinegar
β—† Salt, preferably coarse salt or Maldon, for finishing
β—† 1 tbsp vegetable oil, for the skin

INSTRUCTIONS

1️⃣ BOIL THE KNUCKLE

Place the smoked pork knuckle in a large pot and cover with water. Add the bay leaves, garlic, onion, black peppercorns, coriander seeds, and allspice.

Bring to a boil, then reduce the heat and simmer for about 2Β½ hours, until the meat is very tender.

2️⃣ PREPARE THE SKIN

Remove the knuckle from the pot and place it in a roasting pan.

Prick the skin all over with a fork, making plenty of small holes. This helps moisture and fat escape and helps the skin become crisp.

3️⃣ DRY AND ADD VINEGAR

Pat the pork knuckle completely dry.

Rub vinegar all over the skin.

4️⃣ ROAST

Preheat the oven to 200Β°C ( 390Β°F ).

Roast for about 1 hour. The exact time depends on the size of the knuckle and how crunchy you want the skin.

5️⃣ CREATE THE CRISPY BUBBLES

After about 45 minutes, brush or rub the skin with vegetable oil.

Return it to the oven until the skin is deeply browned, blistered, and crunchy, with those characteristic crispy bubbles.

6️⃣ FINISH AND SERVE

Remove from the oven and sprinkle the hot crispy skin with coarse salt or Maldon salt.

Let it rest briefly, then serve.

Serve hot with cabbage, sauerkraut, or a hearty bean stew. The crisp salty skin and tender smoky meat are especially good with tangy or creamy sides.

06/10/2026

It might look complicated, but it’s not. Romanian tripe soup. πŸ‡·πŸ‡΄πŸ₯£

πŸ§„ The garlic press I use is featured in the video. Find it here: https://tastetheeast.eu/garlic-press/

CiorbΔƒ de burtΔƒ is one of Romania’s most iconic soups β€” rich, creamy, tangy, and deeply savory. Tender strips of tripe are simmered in a rich beef-bone broth, then finished with sour cream, eggs, garlic, vinegar, and pickled red peppers.

The fried carrot gives the soup that beautiful golden color, while the deep beef stock adds even more flavor.

If you’ve never made Romanian tripe soup before, don't let the name or the long process put you off. Once you break it down, it’s actually quite straightforward.

INGREDIENTS

For the Broth

β—† 2–3 beef bones
β—† 3 bay leaves
β—† 1 tsp whole black peppercorns
β—† 2 carrots, peeled
β—† 1 parsley root
β—† Β½ celery root
β—† 2 onions
β—† Water, as needed

For the Soup

β—† 1.5 kg ( 3.3 lb ) fresh tripe, or pre-boiled tripe
β—† 2 tbsp vinegar, for boiling the tripe
β—† 1 carrot, finely grated
β—† 100 g ( 3Β½ oz ) pickled red peppers, thinly sliced
β—† 5 garlic cloves, pressed or finely grated
β—† 200 g ( 7 oz ) sour cream
β—† 2 eggs
β—† 2 tsp salt
β—† 1 tsp ground black pepper
β—† 2–3 tbsp vinegar, for finishing, or pickled pepper brine to taste
β—† Oil, for frying the carrot

For Serving

β—† Fresh bread
β—† Hot peppers
β—† Extra pickled red peppers or other pickles

INSTRUCTIONS

1️⃣ Make the beef broth. Place the beef bones, bay leaves and whole black peppercorns in a large pot and cover generously with cold water. Bring to a boil and skim off the foam. Continue boiling gently and skimming until the broth is clear.

2️⃣ Add the vegetables. Add the carrots, parsley root, celery root and onions. Reduce the heat, partially cover and simmer for 2½–3 hours, until the broth is rich and flavorful. If using a pressure cooker, cook for about 1Β½ hours.

3️⃣ Strain the broth. Remove the bones and vegetables. Strain the liquid through a fine sieve. Blend the cooked vegetables into a smooth puree and set aside.

4️⃣ Cook the tripe. Place fresh tripe in a separate pot and cover with water. Add 2 tbsp vinegar and bring to a boil. Drain and replace the water after the first two boils, repeating this twice. Then cover with fresh water and simmer for 2½–3 hours, or until fork-tender. If using pre-boiled tripe, skip this step. Cut the tender tripe into thin strips.

5️⃣ Start the soup. Heat a little oil in a large pot and add the grated carrot. Fry gently until the carrot releases its bright orange color into the oil. Pour in the strained beef broth and bring to a boil.

6️⃣ Add the tripe and vegetables. Add the sliced tripe and vegetable puree. Season with salt and black pepper and simmer for about 20 minutes.

7️⃣ Prepare the sour cream mixture. Whisk together the sour cream and eggs. Slowly add several ladles of hot soup, whisking constantly to bring the mixture up to temperature.

8️⃣ Finish the soup. Slowly pour the warmed sour cream mixture back into the pot while stirring gently. Add the pressed garlic and sliced pickled red peppers, then remove the soup from the heat. Add vinegar or pickled pepper brine to taste.

9️⃣ Serve. Serve hot with fresh bread, hot peppers and extra pickled peppers or other pickles. Keep extra vinegar or pickled pepper brine at the table for anyone who likes their soup particularly tangy. πŸ‡·πŸ‡΄πŸ₯£

Romanian ciorbă de burtă is rich, creamy, tangy, garlicky and deeply savory — exactly the kind of soup that deserves a place on the table during the colder months.

πŸ§„ The garlic press I use is featured in the video. Find it here: https://tastetheeast.eu/garlic-press/

02/10/2026

A Hungarian classic for cold winter days. πŸ‡­πŸ‡ΊπŸ₯£

Although savoy cabbage is available for much of the year, KelkΓ‘poszta fΕ‘zelΓ©k is especially comforting when the weather turns cold.

This Hungarian savoy cabbage stew is thick, silky, and packed with tender cabbage and potatoes, with caraway, marjoram, garlic and paprika giving it that unmistakable Hungarian flavor. A creamy sour cream thickener brings everything together.

And then there’s the topping: fried smoked sausage and that beautiful orange-colored rendered sausage fat spooned straight over the stew. That last bit of sausage fat is definitely not going to waste. πŸ˜‚

πŸ§„ The garlic press I use is featured in the video. Find it here: https://tastetheeast.eu/garlic-press/

Ingredients

β—† 1 kg ( 2.2 lb ) savoy cabbage, cut into medium pieces
β—† 600 g ( 1.3 lb ) potatoes, cut into medium cubes
β—† 1 large onion, finely diced
β—† 3 garlic cloves, pressed or finely grated
β—† 1 tbsp lard or 2 tbsp vegetable oil
β—† Β½ tsp caraway seeds
β—† 1 tsp dried marjoram
β—† 1 tsp paprika
β—† 1 tsp salt
β—† Β½ tsp ground black pepper
β—† Water, as needed

For the Thickener

β—† 100 g ( 3Β½ oz or about β…“ cup ) sour cream
β—† 2 tbsp all-purpose flour

For Serving

β—† Smoked sausage, sliced and fried

Instructions

1️⃣ Heat the lard in a wide, heavy-bottomed saucepan over medium heat. Add the onion and cook for about 5 minutes, until softened. Add the caraway seeds and cook for another 2–3 minutes.

2️⃣ Stir in the paprika and cook for about 2 minutes. Add the savoy cabbage and cook for another 5 minutes, stirring occasionally.

3️⃣ Add the pressed garlic and cook for another 2–3 minutes. Add the potatoes, salt, black pepper and marjoram, then pour in enough water to just cover the vegetables.

4️⃣ Bring to a gentle boil, reduce the heat and simmer until the potatoes are completely tender and their edges have started to become rounded.

5️⃣ Whisk together the sour cream and flour. Slowly add some hot cooking liquid, whisking constantly until smooth.

6️⃣ Slowly stir the sour cream mixture into the stew. Keep the heat low and simmer gently for about 3 minutes, until creamy and slightly thickened.

7️⃣ Fry the sliced smoked sausage until nicely browned and some of its flavorful fat has rendered out.

8️⃣ Ladle the stew into bowls and top generously with the fried smoked sausage. Spoon some of that orange-colored rendered sausage fat over the top.

πŸ§„ The garlic press I use is featured in the video. Find it here: https://tastetheeast.eu/garlic-press/

Warm, creamy, hearty, and exactly the kind of Hungarian dish I want on a cold winter day. πŸ‡­πŸ‡Ί

01/10/2026

Winter is coming, but this Ukrainian Borscht will keep us warm and satisfied. πŸ‡ΊπŸ‡¦πŸ₯£

This is the kind of soup that doesn't need much introduction. Deeply colored from the beets, packed with cabbage, potatoes and carrots, and built on a rich beef broth, Ukrainian borscht has that perfect balance of earthy, slightly sweet and tangy flavors.

And of course, borscht isn't complete without the toppings. Sour cream, fresh dill, rye bread, salo and even a clove of fresh garlic on the side. That's a serious bowl of soup. πŸ˜‚

πŸ§„ The garlic press I use is featured in the video. Find it here: https://tastetheeast.eu/garlic-press/

Ingredients

β—† 3 liters ( 12Β½ cups ) low-sodium beef broth, or homemade beef broth

β—† 350 g ( 12 oz ) green or red cabbage, thinly sliced

β—† 1 large onion, chopped

β—† 3 medium carrots, chopped

β—† 2 tbsp vegetable oil

β—† 4 large beets, peeled and grated or cut into thin matchsticks

β—† 4 large potatoes, peeled and cut into cubes

β—† 100 g ( 3Β½ oz ) tomato paste

β—† 2 tsp salt, plus more to taste

β—† 3 bay leaves

β—† 1 tbsp vinegar

β—† 1 tsp sugar or maple syrup

β—† 5 garlic cloves, pressed or finely grated, divided

β—† Ground black pepper, to taste

β—† 1 bunch fresh dill or parsley, finely chopped

For Serving

β—† Sour cream or plain yogurt

β—† Rye bread

β—† Thinly sliced salo ( cured pork belly ), optional

β—† Fresh garlic cloves, optional

Instructions

1️⃣ Bring the beef broth to a boil with the bay leaves. If making homemade broth, simmer beef bones and meat such as oxtail for about 3 hours, then strain.

2️⃣ Add the sliced cabbage and simmer for about 20 minutes.

3️⃣ SautΓ© the onion and carrots in 1 tbsp oil for about 5 minutes. Add the beets, remaining oil, 3 garlic cloves, and tomato paste. Cook for another 3–4 minutes.

4️⃣ Add the vegetables to the broth along with the potatoes, salt and black pepper. Simmer for about 20 minutes, until the potatoes are tender.

5️⃣ Turn off the heat and stir in the vinegar, sugar, remaining garlic, and fresh dill or parsley. Adjust the seasoning to taste.

6️⃣ Cover and let the borscht rest for about 10 minutes.

7️⃣ Serve hot with sour cream or yogurt, fresh dill, rye bread, and optional salo and fresh garlic. πŸ‡ΊπŸ‡¦πŸ₯£

πŸ§„ The garlic press I use is featured in the video. Find it here: https://tastetheeast.eu/garlic-press/

30/09/2026

Failed but Tasty β€” Episode 2. πŸ˜‚πŸ‡·πŸ‡Ί

I tried making Russian sweet cheese pancakes, known as Syrniki.

These are soft, lightly sweetened pancakes made with farmers cheese or cottage cheese. They're supposed to develop a beautiful golden crust while staying tender and creamy inside.

Well… mine didn't quite cooperate. πŸ˜‚

I think these probably needed more flour. I fried them first and they became a little too soft. Then I put them in the oven expecting them to finish cooking and puff up, but instead they completely collapsed into thinner pancakes.

But here's the important part: they still tasted good. So I'm eating them anyway. πŸ˜‚

Ingredients

β—† 1 kg ( 2.2 lb ) farmers cheese or cottage cheese
β—† 3 egg yolks
β—† 100 g ( 3Β½ oz or about ΒΎ cup ) powdered sugar
β—† 100 g ( 3Β½ oz or about ΒΎ cup ) all-purpose flour, plus extra for dusting
β—† 1 tsp vanilla extract
β—† A little vegetable oil or clarified butter, for frying

Instructions

1️⃣ Place the farmers cheese or cottage cheese in a large bowl. If it is very grainy, press it through a fine-mesh sieve for a smoother mixture.

2️⃣ Add the egg yolks, powdered sugar, flour and vanilla extract. Mix thoroughly until you have a soft, slightly sticky dough that holds together.

3️⃣ Divide into portions of about 50 g ( 1ΒΎ oz ) each. Shape each portion into a thick, small pancake and lightly dust both sides with flour.

4️⃣ Arrange the Syrniki on a tray and freeze for at least 1 hour.

5️⃣ Heat a non-stick skillet over medium heat with a little vegetable oil or clarified butter. Fry the frozen Syrniki for about 2 minutes per side, until golden brown.

6️⃣ Transfer them to a baking tray and place in a preheated 160Β°C ( 320Β°F ) oven for about 6 minutes.

7️⃣ Serve warm with sour cream, jam, fresh berries, honey, or powdered sugar.

Failed? Definitely.
Tasty? Absolutely. πŸ˜‚πŸ‡·πŸ‡Ί

29/09/2026

There is no way you wouldn't destroy a plate of sauerkraut and meat. πŸ˜‚πŸ‡­πŸ‡Ί

This is Hungarian Toros KΓ‘poszta β€” tender pork shoulder, smoky sausage, and tangy sauerkraut slowly cooked together until the pork practically falls apart.

The sauerkraut provides most of the seasoning, while paprika, garlic, bay leaves, and smoked sausage add depth. The key is cooking everything slowly until the pork becomes incredibly tender.

Ingredients

β—† 800 g ( 1ΒΎ lb ) pork shoulder, cut into large chunks
β—† 2–3 pork ribs, optional
β—† 1 kg ( 2.2 lb ) sauerkraut
β—† 100 g ( 3Β½ oz ) smoked hot sausage, sliced
β—† 1 large onion, diced
β—† Β½ tsp ground black pepper
β—† 3 bay leaves
β—† 1 tsp paprika
β—† 3 garlic cloves, minced
β—† Lard or vegetable oil, for cooking
β—† 1 tsp salt, only if the sauerkraut has been rinsed
β—† Sour cream, for serving

Instructions

1️⃣ Prepare the sauerkraut. For a milder, less salty dish, rinse it thoroughly in cold water and drain well. If you want to keep its natural saltiness, use it straight from the package or jar and do not add salt later.

2️⃣ Heat a little lard or oil in a large heavy-bottomed pot. Add the onion and cook until translucent. Add the pork shoulder, optional ribs, and sliced sausage. Season with black pepper and cook for about 15 minutes, stirring occasionally, until the meat begins to brown.

3️⃣ Add the paprika, bay leaves, and minced garlic. Cook for another 15 minutes.

4️⃣ Stir in the sauerkraut. If you rinsed it, add 1 tsp salt. If you didn't rinse it, do not add salt.

5️⃣ Cover and cook on low for about 1Β½ hours, stirring occasionally. Add a little water whenever needed to prevent the bottom from burning. The pork should become extremely tender and fall apart easily.

6️⃣ Remove the bay leaves and serve hot with a generous dollop of sour cream.

πŸ§„ The garlic press I use is featured in the video. Find it through the link in my bio!

28/09/2026

The fluffiest soup dumplings you'll ever make. You're welcome! πŸ˜‚πŸ‡·πŸ‡΄

This is classic Romanian chicken soup with an incredibly flavorful clear broth and light, fluffy semolina dumplings. The secret is using chicken with some fatty parts and keeping the soup at a gentle simmer when cooking the dumplings.

Ingredients

For the Soup
β—† 1 whole chicken, or chicken pieces with some fatty parts such as the back
β—† 3 carrots
β—† 1 parsnip
β—† ΒΌ celeriac
β—† 1 parsley root
β—† 1 onion
β—† 2 garlic cloves
β—† 6–7 whole black peppercorns
β—† 1 tsp salt
β—† Water, as needed

For the Semolina Dumplings
β—† 2 eggs
β—† 5 tbsp semolina
β—† Β½ tsp salt

For Serving
β—† Freshly chopped parsley, for decoration
β—† Freshly ground black pepper

Instructions

1️⃣ Place the chicken in a large pot and cover generously with cold water. Bring to a gentle boil and skim off the foam until the broth is clean.

2️⃣ Add the carrots, parsnip, celeriac, parsley root, onion, garlic, peppercorns and salt. Reduce the heat and simmer gently for 25–30 minutes, until the vegetables are tender and the chicken is fully cooked.

3️⃣ Remove the chicken and vegetables and strain the broth through a fine sieve.

4️⃣ Whisk the eggs with the salt. Add the semolina and mix until thick and uniform. Let it rest for a few minutes.

5️⃣ Bring the strained soup to a boil, then turn off the heat. Drop spoonfuls of the dumpling mixture into the hot soup, leaving enough space for them to expand.

6️⃣ Turn the heat back to low and cook gently for about 15 minutes. The soup should simmer rather than boil aggressively. If it bubbles too strongly, add a small splash of cold water.

7️⃣ The dumplings are ready when they have expanded, become light and fluffy, and are cooked through.

8️⃣ Serve hot with pieces of chicken and the cooked vegetables. Finish with freshly ground black pepper and plenty of freshly chopped parsley. πŸ₯£πŸŒΏ

25/09/2026

Minimal effort, maximum reward! 🦴πŸ₯–

Roasted marrow bones, crunchy rustic bread, garlic and pickles. That's it.

Sometimes you don't need a complicated recipe. Roast the bones, scoop out that rich, buttery marrow, spread it over toasted bread and enjoy.

Perfect for a busy day, a lazy evening, or simply when you want something seriously satisfying without spending hours in the kitchen.

No long ingredient list. No complicated technique. Just roast, scoop, spread and eat. 😏

24/09/2026

Fluffy Polish apple pancakes with a secret weapon: yeast. πŸ‡΅πŸ‡±πŸŽπŸ₯ž

These are Racuchy β€” soft, airy Polish pancakes packed with grated apples. The apples become tender and lightly caramelized as they cook, while the yeast gives the pancakes their wonderfully spongy texture.

Finish them with a generous dusting of powdered sugar and you have a simple Polish treat that's hard to resist.

RECIPE πŸ‘‡

β—† 2 tsp instant yeast
β—† 1ΒΎ cups ( 415 ml ) warm milk
β—† 3 cups ( 375 g ) all-purpose flour
β—† 2 tbsp sugar
β—† 1 tsp vanilla sugar
β—† Pinch of salt
β—† 2 eggs
β—† 2 apples
β—† 3 tbsp lard or 6 tbsp vegetable oil, for frying
β—† Powdered sugar, for serving

1️⃣ Add the sugar and yeast to the warm milk. Stir and let sit for about 10 minutes until slightly foamy.

2️⃣ Combine the flour, vanilla sugar, and salt. Add the milk mixture and eggs and mix into a smooth, thick batter. Cover and leave somewhere warm for at least 30 minutes, preferably 1 hour, until noticeably puffed.

3️⃣ Peel and core the apples. Grate them and gently squeeze out some excess juice.

4️⃣ Gently fold the apples into the risen batter, keeping as much air as possible.

5️⃣ Heat the lard or oil over medium-low heat. Spoon portions of batter into the pan and gently spread if needed.

6️⃣ Cook slowly on both sides until deep golden brown and cooked through.

7️⃣ Dust generously with powdered sugar while still warm. 🍎

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