
Recipes
Explore a world of flavors with our curated recipes that highlight the rich culinary heritage of Europe. Each dish showcases the quality of our artisanal products, perfect for bringing a taste of Europe to your table.
Polish Pickle Soup (Zupa Ogórkowa – Easy Version)

Ingredients (Serves 2–3):
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1 jar Euro Goods Kosher Style Pickles (grated or finely chopped)
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2 medium potatoes, diced
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1 carrot, grated
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1 small onion, diced
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4 cups vegetable broth
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2 tbsp sour cream or plant-based cream
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Fresh dill (optional)
Instructions:
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Boil potatoes in broth until tender.
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Add onion, carrot, and pickles. Simmer 10 minutes.
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Stir in cream, warm gently, season to taste.
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Serve hot with dill.
Tip: Add a spoon of pickle brine for extra tang.
Pickled Beet & Goat Cheese Salad

Ingredients:
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Euro Goods Sliced Beets
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Mixed greens or arugula
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Goat cheese or feta
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Walnuts or sunflower seeds
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Olive oil & black pepper
Instructions:
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Arrange greens on a plate.
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Add beets and crumble cheese on top.
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Drizzle with olive oil, finish with pepper and nuts.
Optional: Add balsamic glaze or honey.
European Antipasto Board (No Cooking)

Ingredients:
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Euro Goods Red Peppers
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Euro Goods Mushrooms
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Euro Goods Pickled Beets
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Euro Goods Dill Pickles
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Bread, crackers, cheese
Instructions:
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Arrange pickled vegetables in small bowls.
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Add bread, crackers, and cheese.
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Serve chilled or at room temperature.
Perfect for: Holidays, wine nights, quick guests.
Creamy Dill Pickle Dip

Ingredients
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½ cup Euro Goods Dill Pickles, finely chopped
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1 cup cream cheese or plant-based cream cheese
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2 tbsp pickle brine
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1 tbsp fresh dill (optional)
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Black pepper to taste
Instructions
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Mix cream cheese and pickle brine until smooth.
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Fold in chopped pickles and dill.
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Season lightly with pepper. Chill or serve immediately.
Serve With
Crackers, chips, pretzels, raw vegetables, or spread on sandwiches.
Optional variation: Add a pinch of garlic powder or smoked paprika.
​Sauerkraut & Mushroom Pierogi Filling

Ingredients (Makes filling for 24-30 pierogi)
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2 cups Euro Goods Sauerkraut, well drained and finely chopped
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1 cup Euro Goods Pickled Mushrooms, finely chopped
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1 medium onion, finely diced
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1½ tbsp butter or neutral oil
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Black pepper, to taste
Optional (traditional but not required):
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½ tsp dried marjoram
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Pinch of caraway seeds
Instructions
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Prepare the sauerkraut
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Drain well and finely chop. If very tangy, rinse briefly and drain again.
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Cook the onion
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Heat butter or oil in a pan over medium heat.
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Sauté onion until soft and lightly golden (about 6–8 minutes).
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Add mushrooms
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Stir in chopped mushrooms and cook 3–4 minutes until fragrant.
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Add sauerkraut
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Add sauerkraut and optional spices.
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Cook gently for 5–7 minutes, stirring occasionally, until excess moisture evaporates.
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Season & cool
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Season with black pepper.
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Remove from heat and let cool completely before filling pierogi.
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Spicy Dill Pickle Margarita

Ingredients (serves 1):
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1 ½ oz tequila
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1 oz fresh lime juice
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¾ oz pickle brine (use brine from Spicy Dill Pickles)
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½ oz orange liqueur (optional)
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2–3 slices Euro Goods Spicy Dill Pickles
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Tajín or salt for rim
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Ice
Instructions:
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Rim the glass with lime and dip in Tajín/salt.
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Muddle 2–3 pickle slices in a shaker.
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Add tequila, lime juice, pickle brine, orange liqueur, and ice.
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Shake well and strain over fresh ice.
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Garnish with a pickle slice.
Serve With: Chips & dip, charcuterie board.
Taste Profile: Tangy, savoury, mildly spicy, refreshing.