Weekly Meal Plan – Eastern European Comfort Food

📅 Full weekly plan

Day	Lunch	Dinner
Monday	Pierogi Pierogi are one of the oldest preparations in Polish cooking, documented in culinary records from the thirteenth century.	Beans with Sausages Fasole cu cârnați is the winter dish of the Romanian household — white beans slow-cooked together with smoked pork sausages, onion, carrots, tomato…
Tuesday	Khachapuri Khachapuri — literally cheese bread — is the national food of Georgia, present at every family table and street stall from Tbilisi to Batumi.	Piragi Piragi are small crescent-shaped buns filled with smoked bacon and finely chopped onion, baked in leavened dough until golden.
Wednesday	Crni Rizot Crni Rižot — black risotto stained with squid ink — is one of the most iconic dishes of the Dalmatian coast.	Kotlet schabowy Kotlet schabowy — the Polish schnitzel — is Poland's national pork dish.
Thursday	Svíčková Svíčková — braised beef sirloin in cream sauce — is the Czech Republic's defining Sunday dish and a centrepiece of Czech culinary identity.	Okroshka Okroshka is the summer cold soup of Russia — a bowl of kefir (or kvass, a fermented bread drink) into which boiled potatoes, eggs, fresh cucumbers,…
Friday	Cepelinai Cepelinai — named after Count Zeppelin's airship for their oval shape — are Lithuania's national dish.	Chicken Paprikash Csirkepaprikás — chicken paprikash — is the emblem of Hungarian cuisine: chicken pieces braised slowly in a sauce of onion and sweet Hungarian…
Saturday	Chicken Kiev Chicken Kiev is a dish of exceptional technical refinement: a deboned chicken breast pounded thin around a cylinder of cold butter mixed with garlic…	Potica Potica is Slovenia's national pastry — a leavened roll wrapped around a generous layer of ground walnut with honey, egg yolks, and butter, baked in a tubular mold.
Sunday	Pljeskavica Pljeskavica is Serbia's national burger — a wide, flat patty of mixed minced meat (beef, pork, lamb) with onion, garlic, and paprika, grilled over high heat on charcoal.	Verivorst Verivorst is Estonia's national blood sausage — a pork intestine casing filled with pig's blood, barley, onion, and pork fat, boiled and then pan-fried before serving.