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Category: Heritage Recipes

Romanian-Style Sour Meatball Soup, Ciorba de Perisoare
Ciorba is Romanian sour soup. This meatball version is tangy, vegetable-rich, and comforting without being heavy.
Romanian-Style Sour Meatball Soup, Ciorba de Perisoare

Ciorba is Romanian sour soup. This meatball version is tangy, vegetable-rich, and comforting without being heavy.

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Total Time 1 hour 15 minutes

Servings: 8 servings

Ingredients Method Notes

Ingredients

Ingredients
1 pound ground pork or beef
1/3 cup rice
1 egg
1 onion, divided
2 carrots, diced
2 celery ribs, diced
8 cups broth or water
1 can diced tomatoes
1/4 cup lemon juice or sauerkraut juice
Parsley or dill
Salt and pepper

Method

Instructions
Mix meat, rice, egg, half the onion, salt, and pepper. Roll into small meatballs.
Simmer remaining onion, carrots, celery, broth, and tomatoes for 20 minutes.
Add meatballs and simmer until cooked through and rice is tender.
Add lemon juice or sauerkraut juice to taste.
Finish with parsley or dill.

Notes

The sour note should be bright but balanced.
Related Recipes
Food Notes and Sources
- Heinz History Center
- Visit Pittsburgh food and drink guide
July 7, 2026
Western Pennsylvania Chipped Ham Barbecue Sandwiches
Chipped ham barbecue sandwiches are strongly associated with Western Pennsylvania. Thin-shaved ham simmers in a tangy ketchup-based sauce and gets piled onto soft buns.
Western Pennsylvania Chipped Ham Barbecue Sandwiches

Chipped ham barbecue sandwiches are strongly associated with Western Pennsylvania. Thin-shaved ham simmers in a tangy ketchup-based sauce and gets piled onto soft buns.

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Total Time 25 minutes

Servings: 6 sandwiches

Ingredients Method Notes

Ingredients

Ingredients
1 1/2 pounds chipped chopped ham or very thin shaved deli ham
1 cup ketchup
1/4 cup water
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
Soft sandwich buns

Method

Instructions
Combine ketchup, water, brown sugar, vinegar, Worcestershire, and mustard in a skillet. Simmer 5 minutes.
Add chipped ham and toss gently to coat.
Simmer over low heat 10 to 15 minutes, stirring often.
Pile onto soft buns and serve hot.

Notes

Ask the deli to shave the ham very thin.

Serve with potato chips, pickles, or coleslaw.
Related Recipes
Food Notes and Sources
- Visit Pittsburgh food and drink guide
- Heinz History Center
July 7, 2026
Primanti-Style Pittsburgh Sandwiches
This Pittsburgh-inspired sandwich stacks meat, cheese, fries, and coleslaw between thick slices of bread. It is an homage to the city’s famous overstuffed sandwich style.
Primanti-Style Pittsburgh Sandwiches

This Pittsburgh-inspired sandwich stacks meat, cheese, fries, and coleslaw between thick slices of bread. It is an homage to the city’s famous overstuffed sandwich style.

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Total Time 35 minutes

Servings: 4 sandwiches

Ingredients Method Notes

Ingredients

Ingredients
8 thick slices Italian bread
1 pound sliced capicola, turkey, roast beef, or ham
4 slices provolone
3 cups hot French fries
2 cups vinegar-style coleslaw
Tomato slices, optional

Method

Instructions
Warm the meat in a skillet and melt cheese over the top.
Lay out bread slices. Add meat and cheese.
Top with hot fries and a generous scoop of coleslaw.
Add tomato if using. Close sandwiches and press gently.
Serve immediately while fries are hot.

Notes

Use sturdy bread so the sandwich holds together.

This is a style-inspired homemade version, not a restaurant copy.
Related Recipes
Food Notes and Sources
- Visit Pittsburgh food and drink guide
- Heinz History Center
July 7, 2026
Pittsburgh Italian Wedding Soup
Wedding soup is everywhere around Pittsburgh: restaurants, family tables, weddings, and funeral meals. This version keeps the classic trio of tiny meatballs, greens, and pasta.
Pittsburgh Italian Wedding Soup

Wedding soup is everywhere around Pittsburgh: restaurants, family tables, weddings, and funeral meals. This version keeps the classic trio of tiny meatballs, greens, and pasta.

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Total Time 1 hour

Servings: 8 servings

Ingredients Method Notes

Ingredients

Ingredients
1 pound ground beef or beef-pork mix
1 egg
1/3 cup breadcrumbs
1/4 cup grated Parmesan
1 teaspoon Italian seasoning
8 cups chicken broth
1 cup small pasta
4 cups chopped escarole or spinach
Salt and pepper

Method

Instructions
Mix meat, egg, breadcrumbs, Parmesan, Italian seasoning, salt, and pepper. Roll into small meatballs.
Bring broth to a simmer. Add meatballs and cook 8 to 10 minutes.
Add pasta and cook until nearly tender.
Stir in greens and simmer until wilted.
Season to taste and serve with extra Parmesan.

Notes

Tiny meatballs are part of the charm.

Escarole is classic, but spinach works.
Related Recipes
Food Notes and Sources
- Visit Pittsburgh food and drink guide
- Heinz History Center
July 7, 2026
Pittsburgh-Style Potato and Cheese Pierogies
Pierogies are one of the signature foods of Pittsburgh and Western Pennsylvania, especially in families with Eastern European roots. This potato-and-cheese version is boiled, then finished in butter with onions.
Pittsburgh-Style Potato and Cheese Pierogies

Pierogies are one of the signature foods of Pittsburgh and Western Pennsylvania, especially in families with Eastern European roots. This potato-and-cheese version is boiled, then finished in butter with onions.

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Total Time 2 hours

Servings: 36 About 36 pierogies

Ingredients Method Notes

Ingredients

Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 large egg
3/4 cup sour cream
4 tablespoons softened butter, divided
2 cups mashed potatoes
1 cup shredded sharp cheddar
1 onion, thinly sliced
Salt and black pepper

Method

Instructions
Mix flour and salt. Add egg, sour cream, and 2 tablespoons butter. Knead into a soft dough, adding a spoonful of water if needed. Rest 30 minutes.
Mix mashed potatoes and cheddar. Season with salt and pepper.
Roll dough thin and cut into 3-inch rounds. Fill with potato mixture, fold, and pinch edges closed.
Boil pierogies in salted water until they float, 3 to 4 minutes.
Cook onions in remaining butter until soft. Add boiled pierogies and pan-fry until lightly browned.

Notes

Serve with sour cream and extra onions.

Freeze uncooked pierogies on a sheet pan, then bag for later.
Related Recipes
Food Notes and Sources
- Visit Pittsburgh food and drink guide
- Heinz History Center
July 7, 2026
Pittsburgh Haluski with Cabbage and Noodles
Haluski is a butter-rich cabbage and noodle dish common in Pittsburgh-area Polish, Slovak, Czech, Hungarian, and Eastern European kitchens.
Pittsburgh Haluski with Cabbage and Noodles

Haluski is a butter-rich cabbage and noodle dish common in Pittsburgh-area Polish, Slovak, Czech, Hungarian, and Eastern European kitchens.

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Total Time 40 minutes

Servings: 6 servings

Ingredients Method Notes

Ingredients

Ingredients
12 ounces egg noodles
6 tablespoons butter
1 large onion, sliced
1 small head cabbage, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Optional: 1 cup sliced kielbasa

Method

Instructions
Cook noodles in salted water until tender. Drain.
Melt butter in a large skillet. Cook onion until soft.
Add cabbage, salt, and pepper. Cook until cabbage is tender and lightly browned.
Add noodles and kielbasa if using. Toss until hot and glossy with butter.
Adjust seasoning and serve warm.

Notes

A little extra black pepper is welcome.

Use wide egg noodles for the classic texture.
Related Recipes
Food Notes and Sources
- Visit Pittsburgh food and drink guide
- Heinz History Center
July 7, 2026
Kielbasa and Sauerkraut for Game Day or Church Supper
Kielbasa and sauerkraut is a Western Pennsylvania staple for holidays, football gatherings, church dinners, and fire hall meals.
Kielbasa and Sauerkraut for Game Day or Church Supper

Kielbasa and sauerkraut is a Western Pennsylvania staple for holidays, football gatherings, church dinners, and fire hall meals.

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Total Time 1 hour

Servings: 6 servings

Ingredients Method Notes

Ingredients

Ingredients
2 pounds kielbasa, sliced into links or coins
2 pounds sauerkraut, drained lightly
1 onion, sliced
1 apple, grated or chopped, optional
1 tablespoon brown sugar, optional
1/2 cup water or beer
1 tablespoon butter
Black pepper

Method

Instructions
Melt butter in a large pot. Cook onion until softened.
Add sauerkraut, apple, brown sugar, water or beer, and pepper.
Nestle kielbasa into the sauerkraut. Cover and simmer 35 to 45 minutes.
Brown kielbasa under the broiler or in a skillet if desired.
Serve with mustard, rye bread, or potatoes.

Notes

Use smoked kielbasa for the most familiar flavor.

Rinse sauerkraut first if you prefer a milder dish.
Related Recipes
Food Notes and Sources
- Visit Pittsburgh food and drink guide
- Heinz History Center
July 7, 2026
Buttery German Spaetzle
Spaetzle are small German egg noodles or dumplings, excellent with butter, gravy, cheese, or saucy meats.
Buttery German Spaetzle

Spaetzle are small German egg noodles or dumplings, excellent with butter, gravy, cheese, or saucy meats.

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Total Time 35 minutes

Servings: 6 servings

Ingredients Method Notes

Ingredients

Ingredients
2 cups flour
1 teaspoon salt
1/4 teaspoon nutmeg, optional
3 eggs
1/2 cup milk
3 tablespoons butter
Parsley, optional

Method

Instructions
Mix flour, salt, and nutmeg. Whisk eggs and milk, then stir into flour to make a thick batter.
Press batter through a spaetzle maker or colander into boiling salted water.
Cook until dumplings float, then drain.
Toss with butter in a skillet until lightly golden.
Garnish with parsley if desired.

Notes

Serve under pork and sauerkraut, schnitzel, or gravy.
Related Recipes
Food Notes and Sources
- Heinz History Center
- Visit Pittsburgh food and drink guide
July 7, 2026
German Potato Salad
German-style potato salad is often warm and vinegar-based, with bacon, onion, and a tangy dressing.
Warm German Potato Salad

German-style potato salad is often warm and vinegar-based, with bacon, onion, and a tangy dressing.

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Total Time 35 minutes

Servings: 6 servings

Ingredients Method Notes

Ingredients

Ingredients
2 pounds potatoes
6 slices bacon, chopped
1 small onion, diced
1/3 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon mustard
1/2 teaspoon salt
Black pepper
Parsley

Method

Instructions
Boil potatoes until tender. Slice while warm.
Cook bacon until crisp. Remove bacon and cook onion in drippings.
Add vinegar, sugar, mustard, salt, and pepper. Simmer briefly.
Pour warm dressing over potatoes. Add bacon and parsley.
Serve warm or room temperature.

Notes

Waxy potatoes hold their shape best.
Related Recipes
Food Notes and Sources
- Heinz History Center
- Visit Pittsburgh food and drink guide
July 7, 2026
Soft Pennsylvania-Style Pretzels
Pennsylvania is pretzel country. These soft pretzels are chewy, salty, and best eaten warm.
Soft Pennsylvania-Style Pretzels

Pennsylvania is pretzel country. These soft pretzels are chewy, salty, and best eaten warm.

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Total Time 1 hour 30 minutes

Servings: 8 pretzels

Ingredients Method Notes

Ingredients

Ingredients
1 1/2 cups warm water
1 packet yeast
1 tablespoon sugar
4 cups flour
1 teaspoon salt
1/4 cup baking soda
1 egg, beaten
Coarse salt

Method

Instructions
Dissolve yeast and sugar in warm water. Mix with flour and salt to make dough. Knead and rise until doubled.
Divide into 8 pieces and shape pretzels.
Boil briefly in water mixed with baking soda.
Brush with egg and sprinkle with coarse salt.
Bake at 425 degrees until deep golden, 12 to 15 minutes.

Notes

Serve with mustard or cheese dip.
Related Recipes
Food Notes and Sources
- Heinz History Center
- Visit Pittsburgh food and drink guide
July 7, 2026
Crisp Fried Scrapple
Scrapple is more eastern and central Pennsylvania Dutch than Pittsburgh, but it remains part of Pennsylvania food heritage. The trick is a crisp crust.
Crisp Fried Scrapple

Scrapple is more eastern and central Pennsylvania Dutch than Pittsburgh, but it remains part of Pennsylvania food heritage. The trick is a crisp crust.

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Total Time 20 minutes

Servings: 4 servings

Ingredients Method Notes

Ingredients

Ingredients
1 pound prepared scrapple
Flour for dusting, optional
Oil or butter for frying
Maple syrup, ketchup, or eggs for serving

Method

Instructions
Slice scrapple 1/4 to 1/2 inch thick.
Dust lightly with flour if desired.
Fry in a hot skillet with a little oil or butter until deeply browned and crisp on both sides.
Drain briefly and serve hot.

Notes

Do not move slices too soon; let the crust set.
Related Recipes
Food Notes and Sources
- Heinz History Center
- Visit Pittsburgh food and drink guide
July 7, 2026
Corned Beef and Cabbage Dinner
Corned beef and cabbage is Irish-American more than old-country Irish, but it became a major immigrant food tradition in the United States.
Corned Beef and Cabbage Dinner

Corned beef and cabbage is Irish-American more than old-country Irish, but it became a major immigrant food tradition in the United States.

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Total Time 3 hours

Servings: 6 to 8 servings

Ingredients Method Notes

Ingredients

Ingredients
3 to 4 pounds corned beef brisket
Spice packet or 1 tablespoon pickling spice
10 small potatoes
4 carrots, cut up
1 head cabbage, cut into wedges

Method

Instructions
Place corned beef in a large pot and cover with water. Add spices.
Simmer gently until tender, about 2 1/2 hours.
Add potatoes and carrots and cook until nearly tender.
Add cabbage wedges and cook 15 to 20 minutes.
Slice beef across the grain and serve with vegetables.

Notes

Serve with mustard or horseradish sauce.
Related Recipes
Food Notes and Sources
- Heinz History Center
- Visit Pittsburgh food and drink guide
July 7, 2026

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