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Buchcover „Kapusta – Osteuropäische Gemüseküche“ von Alissa Timoshkina. Illustration eines grünen Weißkohls auf rosa Hintergrund mit grünem Rahmen.
  • Buchcover „Kapusta – Osteuropäische Gemüseküche“ von Alissa Timoshkina. Illustration eines grünen Weißkohls auf rosa Hintergrund mit grünem Rahmen.
  • Double page with an enamel pot full of beetroot soup on the left and the table of contents on the right. Listing of chapters on cabbage, beetroot, potatoes, dumplings, carrots, mushrooms and pickled vegetables.
  • Preparation of dumplings on a green wooden table. Hands shape filled dumplings next to a bowl with diced carrots and a plate with finished dumplings.
  • Recipe page for cabbage fritters with peas and dill. Left side with ingredients and instructions, right side with a plate of fried cabbage fritters and a bowl of sour cream dip.
  • Recipe page for cabbage strudel. Left side detailed recipe, right side golden brown baked strudel sliced open next to a bowl of yogurt dip.
  • Recipe page for kalduny, Belarusian dumplings. Left side with history and ingredients, right side hands folding dumplings on a floured wooden table with rolling pin.
  • Chapter opening “Mushrooms.” Left side text on the significance of mushrooms in Eastern Europe, right side still life with champignons and wild mushrooms in baskets in sunlight.
  • Recipe page sauerkraut variations. Left side recipes for sauerkraut with cranberries and with apples and oranges, right side jar of sauerkraut in sunlight on a kitchen table.
  • Chapter “Typical ingredients from Eastern European cuisine.” Left side descriptions of beetroot, buckwheat, pickles, kefir and matzo, right side hands spreading butter on flatbread with bowls of side dishes.
  • Buchcover „Kapusta – Osteuropäische Gemüseküche“ von Alissa Timoshkina. Illustration eines grünen Weißkohls auf rosa Hintergrund mit grünem Rahmen.
  • Double page with an enamel pot full of beetroot soup on the left and the table of contents on the right. Listing of chapters on cabbage, beetroot, potatoes, dumplings, carrots, mushrooms and pickled vegetables.
  • Preparation of dumplings on a green wooden table. Hands shape filled dumplings next to a bowl with diced carrots and a plate with finished dumplings.
  • Recipe page for cabbage fritters with peas and dill. Left side with ingredients and instructions, right side with a plate of fried cabbage fritters and a bowl of sour cream dip.
  • Recipe page for cabbage strudel. Left side detailed recipe, right side golden brown baked strudel sliced open next to a bowl of yogurt dip.
  • Recipe page for kalduny, Belarusian dumplings. Left side with history and ingredients, right side hands folding dumplings on a floured wooden table with rolling pin.
  • Chapter opening “Mushrooms.” Left side text on the significance of mushrooms in Eastern Europe, right side still life with champignons and wild mushrooms in baskets in sunlight.
  • Recipe page sauerkraut variations. Left side recipes for sauerkraut with cranberries and with apples and oranges, right side jar of sauerkraut in sunlight on a kitchen table.
  • Chapter “Typical ingredients from Eastern European cuisine.” Left side descriptions of beetroot, buckwheat, pickles, kefir and matzo, right side hands spreading butter on flatbread with bowls of side dishes.
Cookbook Kapusta

Cookbook Kapusta

Alissa Timoshkina
€29,95

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Eastern European cuisine more delicious than ever

  • Contemporary and delicious: Simple vegetable dishes from Eastern Europe
  • A cookbook full of taste, history and meaning
  • Fermenting and preserving: All about Eastern European culinary traditions
  • Polish cuisine, Czech cuisine and more.
  • The best recipes from Eastern Europe

A culinary journey with refinement

Welcome to Eastern European cuisine, where the diversity of seasonal vegetables is celebrated! Be inspired by vegetarian and meat-based recipes based on the five most important vegetables of Eastern Europe: cabbage, beets, potatoes, carrots, and mushrooms.

From beef borscht to potato babka to pierogi, affordability, seasonality, sustainability, and good taste are at the heart of the dishes. You'll explore the vibrant food culture of Eastern Europe and learn all about Eastern European culinary traditions such as fermentation and preserving.

"Kapusta" is more than a cookbook. It's a homage to delicious Eastern European cuisine, highlighting lesser-known culinary traditions.

The Taste of Eastern Europe: Traditional and Modern Recipes from Ukraine, Romania, Hungary and More

ISBN: 978-3-8310-5179-3
Language: German
Published: July 2025
Translation: Helmut Ertl
Details: 224 pages , 197 x 255 mm, hard cover
Manufacturer information

Dorling Kindersley Verlag GmbH
info@dk-germany.de
Arnulfstraße 124
80636 München

Alissa Timoshkina

Alissa Timoshkina is a chef, food writer, and cultural studies scholar with Russian roots. In her books, she combines the culinary traditions of Eastern Europe with modern influences and personal stories. Her recipes reveal how diverse and surprising Eastern European cuisine can be. From hearty classics to refined reinterpretations. With passion and authenticity, she brings an often underestimated food culture closer to an international audience.
Porträtfoto von Alissa Timoshkina. Die Autorin steht in einer hellen Küche, trägt eine schwarze Bluse und hält ein rotes Schälchen mit einem Löffel in der Hand.

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