If you've been following my articles, by now you have probably picked up that I'm into Eastern European, Slavic foods. This isn't really an accident. My family are Finnish Swedes and Germans from ...

Sour rye flour soup — does that sound tasty? Zurek soup ranks among Poland's most popular national dishes and it's a fixture on the dinner table, especially in the country's east.

You’ll prepare the leavening first. Place the flour in a stone pot and mix it with warm boiled water. Tie a cloth around the pot and place it in a warm place for 1-2 days (if you have more time keep ...

Mix oats with warm water. Add bread crust. Cover and let stand at room temperature 24 hours. Strain. Cook sausage in a pot with enough water to cover. Remove sausage. Skim fat off the surface of the ...

'This tangy, fortifying soup has brought millions of Poles back to life after a hard night of bad decision-making (read: vodka),' says Antoni Porowski You can save this article by registering for free ...