About Eastern Home Kitchen
Simple home cooking with an Eastern European touch
Eastern Home Kitchen is a working record of what actually gets cooked in one home: Ukrainian and Eastern European dishes learned at a stove rather than from a book, alongside the roast chickens, soups, potatoes and traybakes that fill the rest of the week.
Where these recipes come from
Between September 2013 and October 2017 these recipes were published in Russian for a readership in Ukraine, on a site that carried on posting occasional kitchen guides until 2022. That archive holds 260 recipes, 11 how-to articles and 1,687 photographs, all of them original work shot in the same kitchen.
Eastern Home Kitchen is not a translation of that site. Recipes are being rewritten in English from the ground up: retested, re-measured in both metric and US units, and given the notes, substitutions and storage advice that were never written down the first time. The photographs come across as they are — they are the reason any of this is worth republishing.
How the recipes are written
- Both measurement systems. Everything was originally weighed in grams and millilitres. US cup and ounce measures are given alongside, converted with per-ingredient densities rather than a single blunt ratio.
- Times you can plan around. Prep, cook and any resting or proving time are listed separately, because “45 minutes” means nothing if 30 of them are waiting for dough.
- Photographs of the steps that matter. Not every step needs a picture. The ones where texture or colour tells you whether it is working, do.
- No filler. No life story before the ingredients, no padding written for a search engine.
Contact
Questions, corrections and cooking failures are all welcome — the contact page is the fastest way to reach us.