Polish Kaszanka is a sausage made of pig’s blood and groats (buckwheat or barley). Sometimes pig’s liver is added, depending on the region. It’s traditional polish food. Originally it was a dish prepared after pigsticking, to use all the parts of the pig. It has quite high levels of fat and cholesterol, but at the same time it supplements iron and zinc. Use it cautiously and enjoy Kaszanka:)
Kaszanka can be served cold, grilled or fried on the pan.
In Poland during PRL you could buy Paprykarz Szczeciński, which was low quality fish spread with rice. You could take it with you for camping or holidays abroad:) Bulgaria was popular destination in 1980ties, because of the fact that Poland and Bulgaria were under the same communistic regime and there were restrictions on traveling to Western Europe.
You can still buy Paprykarz in stores, which looks a little bit better if you check ingredients, but I invite you to prepare it yourself at home:)
First vegetables available in spring- horseradish and spring onions are the basis of the my favorite cottage cheese. I use both horseradish balls and sprouts. Sprouts are rich in minerals and can be easily grown at home.
This herring salad has few layers of ingredients with herring on the bottom of it, that is why it is usually called Herring under a blanket. This is one of my favorite herring dishes for Christmas Eve and Christmas.
Mackerel is a taste of my childhood. During communism in Poland there was a shortage of food and almost no choice in stores. Now there is a whole variety of fish species to choose from, but mackerel is still the most popular smoked fish in Poland.