European Food Recipes to Make All Summer Long

Because of the number of nations, European cuisine provides a strong feeling of diversity. Each region has its distinct culture, which is strongly reflected in its food. If you want to broaden your gastronomic horizons, European cuisine is a great place to start. Let’s look at some mouth-watering European Food Recipes.

European Food Recipes – Caraway Seed Rye Bread

In a large mixing basin, dissolve yeast in 1/2 cup of warm water. Mix in the brown sugar, caraway, oil, salt, and the remaining water. Beat in 1 cup all-purpose flour and 1 cup rye flour until smooth. Add enough leftover all-purpose flour to make a soft dough.
Turn the dough out onto a floured surface and knead for 6-8 minutes, or until smooth and elastic. Turn once to grease the top of a greased bowl. Allow rising in a warm location for about 1 hour, covered.
Punch the dough down and split it in half. Form each half into a ball and place in two 8-inch round baking pans or ovenproof skillets that have been greased. Flatten the balls to a diameter of 6 in. Allow rising for about 30 minutes, or until almost doubled. Bake for 25-30 minutes, or until golden brown, at 375°F.

European Food Recipes – Beet Borscht

In a saucepan, bring the beets, carrots, onion, water, and salt to a boil. Reduce the heat to low, cover, and cook for 20 minutes. Cook for 15 minutes, uncovered, with the broth, cabbage, and butter. Stir with lemon juice right before serving. If preferred, garnish each dish with sour cream and chives or dill.

European Food Recipes – Potato Pancakes

Rinse shredded potatoes in cool water; drain thoroughly, squeezing to remove excess water. Put everything in a large mixing basin. Mix in the egg, flour, onion, salt, and pepper.
Heat 1/4 cup oil in a large nonstick pan over medium heat. Working in batches, put potato mixture into oil by 1/3 cupfuls, pressing to flatten slightly. Fry until golden brown on both sides; drain on paper towels. Serve right away. Sprinkle with parsley and serve with applesauce and sour cream, if preferred.

Homemade Polish Pierogi

In a large mixing basin, whisk together the eggs, water, and salt until smooth; gradually add in the flour. Transfer to a lightly floured area and knead for 10-12 minutes to produce a firm dough. Cover and set aside for 10 minutes.
In a separate dish, mix the egg, salt, sugar, and pepper for the filling. Mix in the cheese.
Divide the dough into four equal halves. Roll each part to 1/8-inch thickness on a lightly floured surface. Moisten the edges with water before folding them in half and pressing the edges to close. Repeat with the rest of the dough and filling.
Bring a 6-quart stockpot of water to a boil. Reduce heat to a low simmer and add pierogi in batches. Cook for 2-3 minutes, or until the pierogi float to the surface and are soft. Using a slotted spoon, remove the chicken.
1 tablespoon butter, heated in a large pan over medium-high heat Cook pierogi in batches until golden brown, about 1-3 minutes per side, adding more butter if needed. Serve with sour cream and chives, if preferred.

Hearty Hunter’s Stew

Brown beef in oil in a Dutch oven over medium heat. Scrape the pan and add 4 cups of water to loosen any browned drippings. Combine the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt, and pepper in a large mixing bowl. Bring everything to a boil. Cook, covered, for 2 hours, stirring periodically.
Remove the bay leaves and add the carrots, rutabaga, and potatoes. Cook for 40-60 minutes, covered.
Cook for 10 minutes, stirring occasionally. Stir in cornstarch and remaining water until smooth. Bring to a boil. Cook and whisk for 2 minutes, or until thickened.

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