Polish ‘Greek fish’ – Ryba po grecku

Nobody knows why fried fish with steam veggies is in Poland called Greek fish:) It is just a common name, used from decades by our grandmothers and mothers.

Greeks, please do not get offended:)

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Polish Potato pie – Babka Ziemniaczana

Potato pie is official regional dish of Podlasie: Norther- Easter part of Poland. It is filling and delicious, if you want less calories- avoid bacon:)

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Chicken in aspic

In 80-ties in Poland it was very common to celebrate a name day. One checked the calendar and if your name was in it, he could come to you without invitation with potted flower and best wishes. You needed to be prepared for the day: polish vegetable salad, bigos and aspic were common dishes to put on the table.

For polish vegetable salad check: http://cookinpolish.com/polish-vegetable-salad/.

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Baked Polish sausage and onion

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.

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Polish vegetable salad

I remember from my childhood that vegetable salad was a must for each Easter, Christmas, birthday and -very popular those times in Poland -name day. In the 80-ties mayonnaise was hard to get in stores, so we used to prepare it at home.

I still can’t imagine Easter with a family without vegetable salad.

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Polish tripe soup – Flaki

Either you love or hate it. Tripe soup has lots of proponents and the same number of opponents:)

Several years ago it was a standard starter on weddings, usually nowadays you are faced with a choice: tripe soup or chicken soup (http://cookinpolish.com/polish-broth-chicken-soup/).

Using tripe, liver and other offal parts for me is a respect for the animal, that gave his life so that we could eat it. Some may say it is also in line with ‘zero waste’ trend that is getting more and more popular nowadays. I support it!

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Lenten Cabbage with mushrooms/ Kapusta postna

Lenten cabbage with mushrooms is usually served on Christmas Eve, but it is also popular dish during Lent. Healthy, sour – enjoy!

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Herring under a blanket/ Śledzie pod pierzynką

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.

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Ash Wednesday/ Środa Popielcowa

Ash Wednesday is the first day of Lent, which is a 40 day period of fasting, reflection, repentance and prayer . On Ash Wednesday you go to church and the priest sprinkle your head with ash and says: “Remember that you are dust, and to dust you shall return”. This is to remember, that our mortal life should not be of our biggest concern. What we really need to take care of is our eternal life.

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Fat Thursday in Poland/ Tłusty czwartek

Fat Thursday is traditionally the last Thursday before Lent. You can eat sweets and specially lots of polish doughnuts that day, because in few days carnival is over! For Catholics Lent is a period of 40 days of abstinence in expectancy to Easter.

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Sourdough/Kvas for sour soup/ Zakwas na żurek

Sourdough is a basic ingredient of Żurek, traditional Polish soup, prepared for Easter. It can be also called: kvas or sour starter, and is made by fermenting rye (for Żurek) or wheat (for White Borsch) flour. The process is easy, although you need few days to have your own homemade Sour starter.

There is a whole variety kinds of sourdough, that you can prepare and use for soups, it depends on the flour you use. I prefer oatmeal one, because you can get very fresh flour on the spot- all you need to do is to grind oatmeal in an old coffee mill:)

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