|
|
Polish Food
Polish food is wonderful! On this part of our site you will find recipes
for some of the best Polish dishes. As the Polish would say, "Jedzcie,
pijcie i popuszczajcie pasa"... "Eat, drink and loosen
your belt".
Related Recipe Links: Freshwater
Fish Recipes, Polish
Vodka
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.
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) |
16 |
|
ounces mushrooms (fresh) |
1 |
|
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! |
Ch�opski Posi�ek (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.
Here's a fuller
list of Polish delicious dishes and foods:
Soups
Ch�odnik litewski: cold yoghurt-and-beetroot soup served
with a cooked egg.
Barszcz bia�y: sour thick wheat and potato starch soup
with marjoram, sometimes with cream
Barszcz czerwony: hot refreshing beetroot soup, sometimes
with dumplings, a hard boiled egg or beans
�urek: sour rye soup with potato, sausage or an egg,
sometimes served in a bread loaf
Krupnik: barley soup with smattering of vegetables and
smoked meat
Kapuœniak: sour cabbage soup
Zupa og�rkowa: hot cucumber soup
Zupa koperkowa: dill soup
Roso� z kurczaka: golden chicken consomme with noodles
Flaki wo�owe: pork tripe
Hors d'Oeuvres
Smalec: - partially double fried lard. It is often spread
over bread and served as an appetizer before dishes or while drinking
beer!
Jajecznica: - scrambled eggs with dill
Œledzie w œmietanie: herring in sour cream
Œliwka w boczku - Deep-fried plum in bacon
Main course
Baranina: roasted or grilled lamb - a traditional dish in the
south and west of Poland
Bigos: appetizing, seasoned sauerkraut "hunter"
stew with various kinds of meats and sausages (see recipe above)
Dziczyzna: wild game
Eskalopki z ciel�ciny: veal in the blanket
Fasolka po bretonsku: cheap bean and sausage stew
Go��bki: "little pigeons" - cabbage parcels,
stuffed with mushrooms and meat
Go�onka w piwie: pork knuckle, sometimes in beer sauce,
often served with horseradish sauce
Kotlet schabowy: breaded pork cutlet
K�opsiki: meatloaf stuffed with eggs
Kaczka na jab�kach: baked duck in apple
Karp po �ydowsku: carp in a green sauce
Kie�basa: Sausages are very tasty in Poland, they go well
with og�rek kiszony (pickled gherkins) in combination with Polish
beer, vodka
and fresh air.
Krokiet: deep-fried pieces of potatoes, rice or meat
stuffed with spinach, cheese etc.
Kurczak de volaille: Chicken steaks filled with mushrooms,
spread with butter and covered with breadcrumbs
�oso�: salmon, often boiled in a dill sauce
Pierogi: small white dumplings larger than ravioli filled
with meat, potatoes, cheese, mushrooms, or strawberries
Pol�dwiczki wo�owe: beef tenderloin often with mushroom
sauce
Pstr�g: trout, sometimes flamb�
Oz�r wo�owy: soft steamed beef tongues
Sandacz: perch
Szasz�ik: chunks of meat grilled on a spit
Sztuka mi�sa w sosie chrzanowym: cooked chunk of beef in
horseradish sauce
W�tr�bki drobiowe: chicken liver with mushrooms
Zrazy zawijane: rolled fillets of hashed veal in a spicy
sauce
�eberka w miodzie: spare pork ribs in honey
Side Dishes
Kopytka - hoof-shaped dumplings
Kluski �l�skie - Silesian dumplings
Kasza gryczana - buckwheat groats
Placki kartoflane - potato pancakes
Sweet Deserts
Faworki - pastry twists
Galaretka - sweet jelly
Makowiec - sweet poppy cake
Naleœniki - omelettes stuffed with meat and many more
things like jam, fruit, etc. very similar to crepes
P�czki - doughnuts
Sernik - cheese cake
Ask us a
question about Polish food or suggest
a recipe or dish
Other Recipe websites:
Exmoor and Somerset
Recipes;
Food and Recipes
Copyright � 2004 Krykiet.com
|