This soup is made with beef or chicken stock, bacon, onion, mushrooms and sour cream, and given a distinctive tart flavour through the addition of kwas a mixture of rye flour and water that has been left to ferment for several days. It can also be served as barszcz czysty clear borscht , barszcz z uszkami borscht with tiny ravioli-type dumplings stuffed with meat or barszcz z pasztecikiem borscht with a hot meat- or cabbage-filled pastry.
They are usually boiled and served doused in melted butter. Pierogi can either be eaten as a snack between meals or as a main course. No matter how fancy a restaurant is, the menu will often have an inexpensive option of pierogi.
Just remember to tell the waiter to hold the bacon bits that may be scattered on top. Popular variations to look for:. The sausages are generally seasoned with garlic, caraway and other spices to create distinctive flavours. Some other popular varieties:.
All the ingredients are mixed together and cooked over a low flame for several hours, then put aside to be reheated a few more times. As with French cassoulet, this process enhances the flavour.
The whole operation takes a couple of days and the result can be nothing short of mouth-watering. Every family has its own well-guarded recipe, and you will never find two identical dishes. Polish menus appear to be an egalitarian lot, usually featuring a range of dishes made from beef, chicken and pork, as well as other meats such as turkey and duck. The main event is almost always wieprzowina pork , and Poles have come up with some delicious ways to prepare it:.
Buckwheat groats kasza gryczana are a delicious side dish — and a nice change of pace from the more common rice or potatoes. Oscypek is a traditional smoked cheese made of sheep milk. Try it grilled with some blackcurrant jam. In Food. By admin Cottage cheese with spring onion source: foodmag. Herrings in cream source: kuchniaagaty.
Polish bread comes in many shapes and forms 8 Smalec Lard This can be a bit extreme to some people but one of the most traditional Polish things to eat is bread with some lard on it. Lard source: gotujemy. Racuchy is often associated with Christmas, as a savory version of the treat forms an integral part of the festive Polish dinner. Unlike many of the other dishes listed, racuchy isn't easy to find in restaurants, but many local families prepare them at home. For the best racuchy in Katowice, head straight to Zurownia, a cozy restaurant serving Silesian cuisine.
The racuchy here is served with apple mousse. Placki ziemniaczane. Polish families used potato pancakes as a substitute for bread during tough times. A list of top Polish cuisine would not be complete without these potato pancakes. Thousands of Polish families relied on placki ziemniaczane as a replacement for bread, a scarcity during Poland's economic hardships, and they've since become very important to the country's culinary tradition.
Placki ziemniaczane is often topped with meat sauce, sour cream or goulash. Those who visit the picturesque spa town of Krynica Zdroj, positioned in the Beskid mountains, can opt for a placki ziemniaczane tasting session at Karczma Cichy Kacik, a local culinary institution.
Martin's croissant. Martin's croissants have been added to the register of protected traditional specialties. Not many foods can lay claim to having special legislative protection stating they only be produced in a designated area. In , the European Union added this mouthwatering horseshoe-shaped croissant with white poppy seed filling to the register of protected traditional specialties, cementing St.
Martin's croissant's legendary status among Polish foods even further. With roots dating back to the 19th century, the delicious pastry originates from the western city of Poznan, and is one of its most well known culinary symbols. Visitors can learn all about the history of the St. Martin's croissant, as well as tuck into one, at the Poznan's Croissant Museum and Experience.
Torun's gingerbread. In fact, the Polish rarely utter the word "gingerbread" without referencing the capital of its production. Torun has been proudly producing this tasty baked delicacy, made according to a year-old recipe, for centuries. The fact that there are two institutions devoted to gingerbread production here further demonstrates its significance. In this city, there's no such thing as too much gingerbread. Makowiec -- a roll of sweet yeast bread with a filling of poppy seed.
Polish Touches: Recipes and Traditions. Iowa City: Penfield Press, Webb, Lois Sinaiko. Holidays of the World Cookbook for Students. Phoenix: Oryx Press, Zamojska-Hutchins, Danuta. Cooking the Polish Way. Minneapolis: Lerner Publications, SOAR online recipe archive. Toggle navigation. Bigos Polish Hunter's Stew.
Procedure Fry bacon pieces in Dutch oven or large saucepan over high heat for about 3 minutes. Carefully drain off some of the fat, leaving just enough to coat the bottom of the pot. Add pork, garlic, onions, and mushrooms, and, stirring constantly, fry until meat is browned on all sides, about 5 minutes. Reduce heat to medium. Add beef broth, sugar, bay leaves, drained sauerkraut, apples, and tomatoes with juice.
Bring the mixutre to a boil, increasing heat if necessary. Add cooked ham and sausage, and stir. Cover and continue to simmer over low heat for about 30 minutes more to blend flavors. Remove bay leaves and discard before serving. Serves 8 to Procedure Make dough: Combine the flour with the egg, a dash of salt, and as much water as needed to form a smooth, loose dough that is easy to handle.
Roll with a rolling pin or bottle until it is very thin. Using a drinking glass or biscuit cutter, cut out circles 2 inches in diameter.
Make filling: Mix the cut-up apples with the breadcrumbs. Assemble pierogi: Place a spoonful of apple mixture in the center of each dough circle. Fold the dough circle in half and press around the edges firmly to seal. Fill a large pot with water and heat until the water begins to boil. Drop the pierogi gently into the boiling water and cook until they float to the surface. Remove with a slotted spoon, allow the water to drain off, and place the pierogi on a serving platter.
Top with sour cream or confectioners' sugar. Makes 5 or 6 servings. Christmas Eve supper menu Bread Carp in horseradish sauce Mushroom soup Noodles with honey and poppy seeds Pickled herring Fruit compote stewed fruit Poppy seed rolls. Golabki Stuffed Cabbage Rolls. Procedure Pour boiling water over the cabbage to loosen the leaves. Remove a few leaves at a time as they soften. Place the rice in 1 cup of water and boil 10 minutes. Combine with the rice, meat, egg, salt, pepper, and garlic powder; mix well.
Place some of the meat mixture on the stem of a cabbage leaf and roll over once. Part of the thick stem section can be cut off first for easier rolling. Tuck in the sides of the leaf and finish rolling.
If needed, fasten rolled leaf with a toothpick. To cook, place the slices of bacon with a few cabbage leaves and any leftover small leaves at the bottom of the baking dish. Place the rolls on top, cover with the tomato soup, and place any leftover cabbage leaves on top. Serves 6. Procedure Soak the raisins in hot water for 15 minutes. Pay dry and coat with 2 Tablespoons of flour.
Set aside. Beat the egg whites and salt until stiff. Place the egg white mixture in the freezer for 5 minutes. Combine the cream cheese, sugar, egg yolks, and remaining flour; beat until smooth.
Stir in the raisins and lemon peel. Carefully fold in the egg whites. Pour the mixture into a greased and floured 9-inch springform pan a special baking pan with a removable bottom. Bake for 45 minutes, then turn the oven off and leave the cake in the oven until it cools.
Noodles with Poppy Seeds. Procedure Cook noodles according to directions on package. Meanwhile, combine poppy seed filling, honey, and cream in a mixing bowl and stir until smooth. Stir in raisins. Melt butter in double boiler. Add poppy seed mixture and heat thoroughly. Pour poppy seed mixture over hot, drained noodles and serve immediately.
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