PolandPoland - everything about Poland

Poland | Old Poland | Art | Map | Questions | Gazetteer | Polish | Culture | Friends | Accommodation | News

 

polish lakes poland

 

Polish Recipes

Polish recipes: Easter breakfast in Poland

A typical table for breakfast on Easter Sunday in Poland. See also: Smingus Dyngus; Restaurants and Cafes in Poland.

Food from Poland and Polish recipes are great! Polish food is hearty comfort food made up of meat, vegetables, and grains, such as rye, wheat, millet, barley and buckwheat. Bread has always had enormous symbolic importance to Poles. Pickled vegetables such as cucumbers, beetroot, cabbage (sauerkraut) and kohlrabi are an essential part of Polish cooking. Sour cream, curd cheese and soured milk are also important in any Polish kitchen. Meat plays a significant importance in the Polish diet, and Pork is the main meat in the cuisine of Poland. Kielbasa, the Polish sausage, is a staple of most Polish households, and more than 1000 kinds of sausage, or kielbasas, are made in Poland.

Poland is a heavily forested country and these forests are full of delicious wild mushrooms - golden chanterelles and brown-capped Borowiki (Boletus). Because of the large number of mushrooms to be found in Polish forests such as the Notecka Forest they have long held a central place in the Polish diet.

Pastries made with poppy seeds finish the meal or make sweet snacks anytime of day. In the summer, strawberries, cherries and blueberries are harvested in huge amounts, served plain or made into "paczek," as preserves or fillings for doughnuts.

Here are a few of our favourite recipes and dishes popular in the west of Poland. Submit your own Polish recipe.

BIGOS (Hunter's Stew)

The secret of Bigos is that it gets better as it's reheated. The more it heated the better it gets. Serve with good bread. More about Bigos.

4   lbs sauerkraut
1   cup apple juice
1   lb smoked pork
1   lb spareribs
1/4   lb bacon
1   can tomatoes (large)
2   cups water
2   bay leaves
  black pepper
  salt
4   lbs cabbage
1   lb pork loin chop or pork ribs
1   lb smoked kielbasa (sausage)
1/2   cup onions (chopped)
10   ounces mushrooms (fresh)
6   ounce mushrooms (dried)
2   tablespoons flour
1. Brown pork and spareribs in a large heavy pot.
2. Add smoked pork with 1 cup of water and simmer until 1 hour.
3. Add the sauerkraut and one cup apple juice.
4. Chop the cabbage fine and add to sauerkraut.
5. Add lots of pepper and salt cover and simmer 1 hour.
6. Remove lid and keep pot on a very low simmer.
7. In a pan, fry bacon until crisp, then crumble into sauerkraut mixture.
8. Remove most of the bacon fat and fry onions and mushrooms and flour until they just brown.
9. Mix into sauerkraut mixture.
10. Cut kielbasa into slices add to sauerkraut mixture with the tomatoes.
11. Bring to a boil, simmer 30 minutes and serve hot.

 

Savoury Sausage and Sauerkraut

A cold weather favorite. Good served with pierogies or even baked beans.

2   tablespoons butter
1   medium onion, chopped
1/4   cup chopped green peppers
1   large apple, peeled,cored,and chopped
2   tablespoons brown sugar
1/2   teaspoon caraway seeds
3   red potatoes, cleaned and diced
1 1/2   cups sauerkraut, drained,rinsed,& packed
1-2   lb smoked sausage (kielbasa), cut in 3 inch pieces
1. Melt butter in saucepan.
2. Add onion and green pepper.
3. Cook until tender.
4. Add apple, brown sugar, caraway seeds, potatoes, and sauerkraut.
5. Mix well.
6. Place sausage on top of sauerkraut mixture.
7. Cover.
8. Cook over medium-low heat for 40 minutes.

 

Potato and Cheese Pierogi

This is a recipe for traditional Potato and Cheese pierogi. Serve with chopped fried bacon and onions.


Potato and Cheese Filling
1   tablespoon grated onion
2   tablespoons butter
2   cups cold mashed potatoes
1   cup cottage cheese (or more)
  salt and pepper
 
Pierogi
2 1/2   cups flour
1/2   teaspoon salt
1   egg
2   teaspoons oil
3/4   cup warm water
1. Potato and Cheese Filling: Cook the onion in butter until tender.
2. Combine it with potatoes and cheese.
3. Season to taste with salt and pepper.
4. Vary the proportions and ingredients in this recipe to suit your taste.
5. Mix the flour with the salt in a deep bowl.
6. Add the egg, oil and water to make a medium soft dough.
7. Knead on a floured board until the dough is smooth.
8. Caution: Too much kneading will toughen the dough.
9. Divide the dough into 2 parts.
10. Cover and let stand for at least 10 minutes.
11. Prepare the filling.
12. The filling should be thick enough to hold its shape.
13. Roll the dough quite thin on a floured board.
14. Cut rounds with a large biscuit cutter, or the open end of a glass.
15. Put the round in the palm of your hand.
16. Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
17. The edges should be free of filling.
18. Be sure the edges are sealed well to prevent the filling from running out.
19. Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
20. COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
21. Do not attempt to cook too many at a time.
22. Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
23. Continue boiling for 3-4 minutes.
24. The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
25. Pierogies will be ready when they are puffed.
26. Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
27. Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
28. Cover and keep them hot until all are cooked.
29. Serve in a large dish without piling or crowding them.
30. Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
31. REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without lost of quality.
32. Many prefer reheated pierogies as compared to freshly boiled ones.
33. To re-heat, you can: 1) pan fry pierogies in butter or bacon fat until they are light in color or, 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or, 3) deep fry them.

 

Polish Wild Mushroom Soup

Mushrooms are an important part of the Polish diet and this recipe is perfect for those cold winter evenings. Serve with bread. Buy genuine Polish wild mushrooms!

1/4   lb dried wild mushrooms
9   cups vegetable or meat stock
1   cup butter  
1   cup finely chopped onion
1   tablespoon cornstarch
  salt
  white pepper
  sour cream
  chopped fresh parsley
1. Cover mushrooms with cold water and soak overnight.
2. Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth.
3. Rinse the mushrooms in cold water to remove any remaining sand then slice into strips.
4. Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours.
5. Melt the butter in a heavy skillet, add the onion, saute until golden brown then add to the soup.
6. Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened.
7. Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbls sour cream and sprinkle with parsley.

 

Potatoes baked with Eggs and Cream

Delicious and very easy to make traditional dish.

2   tablespoons butter, melted
3   cups diced cooked potatoes
  salt and pepper
2   eggs, beaten
1   cup sour cream
2   tablespoons chopped chives or spring onions
1. Preheat oven to 350°F.
2. Pour butter into the bottom of an oven proof casserole.
3. Add potatoes and season with salt and pepper.
4. Mix together, eggs and sour cream and pour over potatoes.
5. Top with chives, cover and bake for 1 hour.

 

Golabki (Stuffed Cabbage)

Golabki is the Polish word for pigeon, but don't be put off you don't need to use pigeon! Smacznego!

1   cabbage, center core removed
3   lb minced meat (turkey or pork)
2   cups cooked white rice
1   cup chopped onion
1   cup tomato paste
2   cans crushed tomatoes
1 1/2   cups vegetable stock
1   tablespoon brown sugar
1/2   teaspoon salt
1/2   teaspoon pepper
1/4   teaspoon celery salt
1/4   teaspoon parsley
1/4   teaspoon nutmeg
1/4   teaspoon Worcestershire sauce
1/4   cup butter
4   carrots, sliced
16   ounces mushrooms, quarted
2   bay leaves
1. Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender.
2. Cook till all leaves are tender, but not ripping apart; usually 15.
3. Run under cold water and drain.
4. Cut the thick membrane off back of each leaf.
5. While cabbage is cooking saute onion in butter until lightly browned.
6. Put all the uncooked meat into a large mixing bowl add eggs.
7. Add the sauted onions.
8. Next add salt pepper, celery salt, parsley, nutmeg, and worcestershire sauce along with the cooked rice.
9. Mix thoroughly.
10. Lay out leaves and depending upon their size, place 2-3 tablespoons of meat mixture on the wider side.
11. Roll leaf up and over meat, tuck in sides of leaf, and continue to roll to use all leaves and stuffing.
12. Place rolls, seam down into a greased roasting pan.
13. Then layer carrots and mushrooms over cabbage.
14. Mix together the tomato paste, crushed tomatoes, water and brown sugar and pour evenly over all the rolls.
15. Season with salt and pepper to taste and bay leaves.
16. Cover roaster and bake 325 degrees for 2- 2&1/2 hours.
17. Half way through baking check to make sure there's enough liquid; additional water can be added.
18. To serve, spoon sauce over rolls.
19. Serve with Mashed potatoes!

 

Chłopski Posiłek (Peasants' Bacon and Cabbage)

Chlopski is the Polish word for peasant, and literally translated this dish is called 'Peasants' Meal'. It's a dish which is most popular in the provinces like Lubuskie, in the far west of Poland.

1   medium green cabbage, coarsely chopped
6   slices fatty bacon, diced
1   medium onion, chopped
1   large leek, chopped
1/4    cup water
2   cloves garlic, chopped
1   lb. Polish sausage cut into 1 inch pieces
1/2   teaspoons salt and pepper

Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Add all other ingredients except sausage to dripping; cover and cook 10 minutes over medium heat, turning cabbage once. Add sausage; cover and cook 5 minutes or until sausage is heated. Transfer to serving dish with a slotted spoon; sprinkle with bacon.
Makes 4 servings.

Polish Food Links:

More Polish RecipesWild Mushrooms; How to prepare a Polish feast

Useful Links:

Polish Translation

Polish Ancestry Research and Guided Tours

 

 

  poland newsletter

 

Copyright © 2004 PolandPoland.com