Last weekend we went to Mazuria Lake district in the North East of Poland. We went mushroom picking twice and they both were successful:) Check more photos from the woods on my Instagram account. I was hunting for parasol mushrooms and I was lucky to find them in one of my places:) I made fried parasol mushrooms for dinner. They were a delicious alternative for a piece of meat. Remember to pick only mushrooms that you are absolutely sure that are edible or ask for expertise someone experienced and trustworthy, who can recognize them.
Check more seasonal recipes under section: Autumn food.
When there is a season for tomatoes, we should use it and cook this gorgeous Tomato soup with fresh tomatoes. In winter and in spring, or when you are just tired and you need to put quickly dinner on the table – then you can cook traditional Polish Tomato Soup. The soup is more related to PRL tradition, but still – it is one of the most favorite Polish soups.
People in Poland laugh that when we have a chicken broth on Sunday, then on Monday we eat tomato soup:) Yes, actually it is as easy as this: if you add tomato concentrate to the broth – your budget tomato soup is ready:)
Poles cannot agree whether tomato soup should be served with rice or rather with pasta:) In my family house we used to have it with rice, but I like both options:)
Last days of summer and the beginning of autumn is a perfect time to cook Fresh Tomato Soup. In the middle of the season tomatoes are cheap and beautiful, there is a whole range of tomato species available. Remember to choose only the ripest pieces of your favorite tomatoes. They may be soft and not really best looking, but believe me, they will make delicious soup.
Check also winter version of Polish Tomato Soup with tomato concentrate. Believe me, it is also delicious:)
Autumn food needs to be warming, filling and thick. It needs to be comforting during long, dark, chilling evenings. And this is exactly what Polish split peas soup is. I cook it on pork bones, I simmer bones for few hours, to get a really reach stock. I invite you to check Grochówka.
Polish split peas soup recipe is under a new section on my blog: Autumn food. As this is the first Autumn of CookINPolish.com, this section is going to enlarge perspectively. Subscribe to my newsletter not to miss a recipe. I will be happy to see new subscribers:)
Kartacze – Polish Potato Dumplings are made of raw potatoes with small (or non) addition of cooked ones. They are regional dish in Podlasie – North- Western part of Poland. Go to Białystok to try the best Kartacze ever:) Or make them yourself:)
In my family house we called them Kołduny, so the naming may vary:) My Grandma and Mum were born and raised on the present territory of Belarus, but back then it was Poland, language and cuisines mixed. Kartacze can also be called Cepeliny (dish with Lithuanian origins).
There is a range of Polish potato dumplings, they vary in size and ingredients, whether cooked or raw potatoes are used, what kind of flour is used and is it served as a side dish or a main course. If you are not sure which potato dumplings you like the most, check my short comparison of Polish potato dumplings with pictures and recipes: http://cookinpolish.com/5-kinds-of-polish-potato-dumplings/.
Polish farmer’s potato and sausage casserole is a simple, but complete dish, with origins in Polish countryside. My Grandma was cooking this casserole for us quite often, I loved it. I still do. It’s a budget dish, the main ingredient are potatoes, which are cheap and filling.
Yesterday I cooked Polish Pork Stew with Kluski Śląskie. Silesian Potato dumplings are on the official list of traditional food of Silesian voivodeship. They are easy to prepare and delicious. A pork stew with sauce will make the serving complete, as the sauce is gathering in a dumpling’s hollows and stores the taste:)
Upper Silesia is located at the South of Poland and usually is associated with coal mining. There are many industrial cities, that eventually grew up into a big metropolis. Silesian dialect is hard to understand by other Polish people, that there are debates to recognize it as a different language. l invite you to try Silesian cuisine.
Smalczyk – Polish pork lard with cracklings is made of pork fat, you need to agree: it is not healthy. But as the fat carries a flavor – it is also goood:) Tastes best on rye bread with pickled cucumbers. Yummy.
In Poland lard is served in restaurants with polish traditional food, as a pre-starter. It is something that you get free once you place an order and wait for your food. This Smalczyk is posh and exclusive;)
However the origins of it are not so rosy. In the past people in Polish countryside were poor. When they have a pig killed, they used all the single part of it. A lard made of fat was high caloric bread spread, that gave energy for the whole day of hard work.
Sausage is an important part of polish cuisine:) There is a great range of different sausage types and Poles love: baking them, cooking, frying and grilling. Actually grilling is a new religion in Poland:)
1st and 3rd May are bank holidays in Poland, so majority of people get additional day off and enjoy ‘the long May weekend’. People in Poland start celebrating- they meet with friends and family in gardens and grill, grill, grill!
If you are staying ar home, bake sausages in the oven.
After Easter dishes full of mayonnaise, meat and creamy cakes this is a time to get back to ordinary life. Before you weigh yourself after Easter, give some time to yourself:) Our stomachs need some rest. What do you say on meat balls in tomato sauce? No frying, less calories and less time spent in the kitchen.
Phrase “peas and cabbage” in polish common language is defined as mixing two things which do not match. This dish is not a mess, try:)
Historically in Poland cabbage is one of the most popular vegetables. It is cheap, so it’s available for poor people. Is easy to store during winter, so can be used during the whole year. For years people in Poland use it widely, so we have many traditional dishes with cabbage as ingredient.
Peas and cabbage stew appears on official list of traditional polish cuisine of Łódź voivodeship, but is known in the whole country. Can be prepared as fast dish with fried onion, or with greaves.
This is not a popular soup in Poland nowadays, but this is a soup my grandma was cooking years ago. Her roots were in Eastern Poland, she was born on the area, which after a II Worlds War has become a Belarus territory.