A tangy mushroom stew with potato pancakes for dipping, and a rustic but versatile cabbage and mushroom soup
A thick, creamy and tangy wild mushroom stew, inspired by Belarusian mačanka and traditionally served with thick buckwheat pancakes for dipping. My version, however, features another Slovak dish in the form of lokše, which are crepes or flatbreads made with mashed potato dough. The result is so good. Then, a simple, seasonal soup made with just a handful of ingredients that captures the heart and soul of eastern European soup making. While it doesn’t belong to any single location, I hope it will taste like “home” to readers connected to the region.