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As an oppressed people, the Jews of Eastern Europe living in the shtetls were very poor, so they ate whatever they could afford. The only classic "staple" I can think of is that on the Sabbath (Saturday), they often had chulent.

Chulent is a mixture of potatoes, meat, and beans (there are numerous recipes though) that is cooked for 24 hours. This is because Jews are not allowed to create fire on Sabbath (which would be needed to cook a meal on that day), so they came up with chulent, which is put in an already heated oven on Friday afternoon and left to cook slowly until it is eaten Saturday. This way, the Jews could have a warm meal without breaking the Sabbath.

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10y ago

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