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The Polish cuisine. The Polish cuisine is rich in meat, especially chicken and pork. In winter vegetables like cabbage and spices as well as different kinds of noodles the most notable of which are dumplings . Soups.
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ThePolish cuisine is rich in meat, especially chicken and pork. In winter vegetables like cabbage and spices as well as different kinds of noodles the most notable of which are dumplings.
Soups The basic Polish borscht (barszcz) recipe includes red beetroot, onions, garlic and vegetables such as carrots, celery or parsley root. The ingredients are cooked together to produce a clear broth when strained served in bouillon cups. Some recipes include bacon which gives the soup a distinctive "smoky taste".
CzArnina Czarnina (from the Polish word black) is a soup made of duck blood and clear poultry broth. In English it is referred to as Duck Blood Soup. The sweet and sour taste of the soup comes from the addition of sugar and vinegar. It is usually served with fine noodles, macaroni or boiled potatoes. Until the 19th century czarninawas also a symbol in Polish culture. It was served to young men applying for the hand of their beloved ones after the parents rejected their proposal. It is a plot element in Pan Tadeusz, a famous Polish epic poem by Adam Mickiewicz.
Bigos hunter’s stew Bigos( Hunter’s Stew ) a traditional Polish stew which many consider to be the Polish national dish. The stew is made of cabbage and meat. Since there is no standard recipe, then recipes vary from region to region and family to family. Typical ingredients are fresh and fermented white cabbage (sauerkraut, kapustakiszona in Polish), various cuts of meat and sausages, often whole or purred tomatoes and mushrooms. The meat may include pork (often smoked), ham, bacon, beef, veal since bigos is considered to be a hunter’s stew venison or other game.
It may be seasoned with pepper, caraway, juniper berries, bay leaf, marjoram, pimento, dried or smoked plums, red wine and other ingredients. Bigos is usually eaten with rye bread and potatoes often accompanied by vodka or dry white wine. A common practice is to keep a pot of bigos going for a week or more, replenishing ingredients as necessary (cf. perpetual stew). This, the seasonal availability of cabbage and its richness in vitamin C made bigos a traditional part of the winter diet in Poland and elsewhere. In Poland, it was a traditional dish to be served on the atChristmas time.
ingredients YOU NEED • 1.5 kg sauerkraut • 1 smallcabbage • different kinds of meat: pork, chicken, beef, sausage about 250 g of each meat, it can be freely changed to taste • smoked bacon (optional) - about 100 g • one ortwoonions • mushrooms- about 50 g • salt, pepper, allspice, laurelleaves • 1 cup dry red winebacon (optional) • Oil
PREPARING • Chop the sauerkraut if necessary, add allspice and laurel leaves to it. Boil the sauerkraut in a large pot in a small amount of water for about 1 hour, until it softens. • Grate the cabbage, add mushrooms and boil it in a separate pot (it requires about 30-40 min). It's sauerkraut and meat which define Polish Hunter Stew, cabbage is optional. If you choose not too use it, add mushrooms to the sauerkraut.
It's important to use a few kinds of meat. You should choose good quality meat. It's up to you what exactly the amounts and proportions will be. We suggest about equal amount of each meat. Some smoked bacon can be added too (about half less than any of other meats), but it's not necessary.
Cut the meat into small pieces. Brown it in a frying pan on vegetable oil or other kind of fat. Add lots of chopped onion and salt and pepper to taste. Stir and waituntilgoodamount of drippingappears.
Put the meat with dripping and onion to the pot with the sauerkraut. It is very important that you add the dripping too, because it determines the taste of the bigos very much. • Add the cabbage. Pour in one cup of dry red wine (not indispensible but enhances taste). Simmer it for about 30 minutes. • Then your bigos is ready. Bigos - most picturesfrom: www.rafalkosik.com
It can be served now, but remember that it's best to reheat it for a few times, as it will gain in taste and become more delicate then. Serve bigos with bread.
Kotlet schabowy Polish pork chop This dish is extremely popular in Poland and very simple to prepare. YOU NEED ingredients • 0.5 kg Pork Loin or (4 thick slices) • salt and pepper • 25g plain flour • 1 egg, beaten • 25g breadcrumbs • Oil/butter for frying
Slice the pork into four cutlets and pound them out until they are 1.5 cm thick. • Beat out the pork chops until fairly thin. Season with salt and pepper. Set aside. • On separate plates, pour flour, egg and breadcrumbs. Dip each chop into the flour, coating on both sides, and then dip into the beaten egg. Finally press the chops on to the breadcrumbs, ensuring even coating.
Heat sufficient oil/butter in a large frying pan. • When very hot, add the pork and cook over high heat for 5 minutes on each side. • Lower heat and cook for another few minutes until golden.
Polish style pork chops are usually served with potatoes and boiled cabbage stew or sliced cucumbers with sour cream but are great alone and make for decent leftovers for the next day's lunch.
Gołąbkiare a form of cabbage rolls. They are a traditional Polish dish consisting of boiled cabbage leaves stuffed with ground beef, chopped onions and rice or barley; most often baked and refried in a spicy tomato sauce.
Pierogi Dumplingswhich are usually filled with sauerkraut and/or mushrooms, meat, potatoes and/or savory cheese, sweet curd cheese with a touch of vanilla or blueberries or other fruit, such as cherries or strawberries and sometimes even apples. The sweet versions may be topped with sugar and the other versions with sour cream.
Pierogi ruskie ingredients • Gratedonion (roughly a couple of tablespoons) • Mashedpotato (cold) (a fewcups) • White cheese ( a fewcups) • Butter • Salt and pepper • Flour (2 1/2 cups) • Egg (1) • 1/2 teaspoon salt • Oil (2 teaspoons) • Warmwater (3/4 cups)
Mix flour and salt. Add egg, oil and water to make a medium soft dough. Knead on floured board but do not knead too much. Keep dough soft. Roll dough thin.
Cook onion in butter until soft. Add to potatoes and cheese, season and mix well. Cut out round pieces with open end of glass.
Put some filling in the middle and fold in half to make a semi-circle. Press edges together firmly ensuring no holes or filling are at the edges. Cover finished pierogi with tea towels to prevent drying. Cook by putting a few into rapidly boiling salted water.
Do not let pierogi sink to bottom or stick to each other. Boil for 3-4 minutes or until they are puffed and float. Put cooked pierogi in bowl and cover with oil or butter to prevent them sticking to each other
By far the most popular is pierogiruskie which is filled with white cheese (dry cottage cheese), mashed potato and onion. They are usually topped with fried onion and bacon or sour cream.
Smalec (dripping), melted with pork scratchings, chunks of meat and onion, seasoned with salt, pepper and often aromatic herbs.
Poland is proud and famous for its high quality sausages, ham and butcher's products. There are many various kinds of Polish sausage and we definitely recommend you to try at least some of them.
