Cauldron
The gathering pot.
Eastern European cuisine · The table
The Eastern European table
An Eastern European meal is pierogi with sour cream, or borscht with bread, or goulash with dumplings — not all three bowls at once.
Potato pierogi want sour cream and fried onion. Beet borscht wants sour cream and bread, or pampushky. Hungarian goulash wants bread or nokedli and pickles. Each is a night.
The inherited table is a cauldron or a wide pot. The newer table is a skillet of pierogi.
Back to Eastern European cooking · Host an Eastern European night · Pantry · Cookware
How it looks
The pierogi table
Boiled or fried dumplings, sour cream, onion.
The inherited home table can be only pierogi. Butter, onion, sour cream. A simple salad. Borscht is another night.
How it looks
The goulash table
A paprika stew, bread or nokedli, pickles.
The newer night is goulash. Bread or spaetzle. Pickles. Do not also ladle borscht as a first course unless you meant a longer sitting.
How it is served
The order of the room
One pot or one pan of dumplings. Sour cream or pickles. Not three mains.
Do not serve pierogi, borscht, and goulash as one tasting. Soup can be a first course in a formal house; at home it is cleaner as the meal.
Sour cream belongs on the pierogi and the borscht. Goulash wants pickles more than a second starch of dumplings and bread.
Bring it home
What this table needs
Objects you can read about here, then find on Amazon — search links, not a single SKU that goes stale.
Keep cooking
The Eastern European pantry, pots, and table
The spices, mixes, and hearths that belong to Eastern European cooking — then the people around them, and the kitchens still joining the table.
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