Eastern European

The prepared poppy seed filling is available in the kosher food section of most supermarkets across the country.

The low-fat mushroom ragout can also be served over toast points or as a side dish.

(Russian Potato-and-Cabbage Turnovers)

Here's a stick-to the- ribs specialty where the Slavic influences of Trieste are deliciously evident. It's a typical holiday and special-occasion dish that is usually served from a big pot at the dinner table. The pot is always returned to the table later in the evening so that guests can have a snack before they leave.

Can be prepared in 45 minutes or less.

These puffed little squares of pancake, based on Austria's Kaiserschmarrn, are delicious with a quick fruit sauce: Thin your favorite jam with a little water and lemon juice, then heat until hot.

You can also serve blini topped with salmon roe. Active time: 30 min Start to finish: 2 1/2 hr

Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person as a first course; leftovers make a great breakfast.

Trude Reder of Long Branch, New Jersey, writes: "My mother's recipe for linzertorte is one of my favorites. It brings back memories of my childhood and of my mother and grandmother busy baking in the kitchen, the delicious aroma of cinnamon and cloves filling the whole house. I've been baking this dessert for family and friends since my husband and I came to this country from Austria over 45 years ago. Now, I've started teaching my own grandchildren the recipe, hoping they will love it as much as I do." Don't substitute jelly for the jam in this recipe — it might leak from the crust. Active time: 30 min Start to finish: 3 1/4 hr

Strong beef broth and garlic, not sugar, make a true Ukrainian borscht delicious. Fresh root vegetables and roasted beets provide plenty of sweetness which is balanced by an acid edge of lemon.

Most Russian Orthodox families roast the meats the day before the feast so that preparation can be kept to a minimum when they come home from church. The baby lamb is symbolic of Christ as well as an ode to the arrival of spring.

A hearty sweet and savory stew that's a perfect seasonal meal when teamed up with crusty bread and a green salad.

Sauerkraut gets a smoky taste from bacon and sausage in a recipe from Orbit, a Polish restaurant in Chicago.

This soup is from Russia and Poland.

Gulyássuppe Hotel Bristol The liver in this recipe enriches the stew without adding any distinct flavor that might be objectionable to those who don't care for liver.

This rich red nectar may be eaten hot or cold. I serve it in a demitasse or other small cup. Scrub the beets well before cooking. Taste as you prepare the soup, because getting the right balance of sweet and sour is important.