Cabbage, potatoes, and cold tolerant greens are common in Russian and other Eastern European cuisines.

In traditional Eastern European Jewish cuisine, the gizzards, necks, and feet of chickens were often cooked together, although not the liver, which per Kosher law must be broiled.

They are a prominent ingredient of the raw food diet and common in Eastern Asian cuisine.

It is known in Russian, Polish, Ukrainian, Lithuanian, Latvian, and Eastern European Jewish cuisines.

They are historically associated with Central European and, occasionally, Eastern European cuisine, but are now found more widely.

Tripe soup comes in many varieties in the Eastern European cuisine.

Raw, cooked or preserved, cabbages play an important role in both Western and Eastern cuisines.

At least a thousand years old, kasha is one of the oldest known dishes in Eastern European Slavic cuisine.

At first glance, Hungarian food seems as heavy as most other Eastern European cuisines.

Tripe soup is a common dish in Balkan, Greek, Turkish, and Eastern European cuisine.