Prażoki is a dish made of cooked potatoes with the addition of wheat flour. Kind of mashed potatoes, usually served with sauteed onions and greaves.
I saw Prażoki for the first time in a food TV programme and they were introduced as a Kurpie dish. When I checked internet cooking forums I found out that Prażoki are known all over the Poland, but under several names. Some people call it prazoki, other prażuchy, but also completely different names are used like: porka, fusier, psiocha, kamza or lemieszka:)
Are you fasting during Lent? Whatever you will answer, it is always good to limit quantity of meat in your diet. But, let’s admit, having Forest Mushrooms & Sauerkraut Dumplings is not fasting, this is something you look for and desire. This is a treat:) The best served with sauteed onions.
Kasza Manna with milk is one of the flavors of my childhood. My Grandma Emilka used to make it for us for breakfast. Alternatively we had rise or noodles with milk and sugar, served as a milk soup. Zupa mleczna – milk soup is something that many Poles don’t want to remember from their childhood:) Did you like them?
Kasza Manna is a fine semolina, when you add liquid and cook it, it makes a kind of Polish polenta. It may be called farina or cream of wheat, in UK it is known as semolina pudding.
Winter school break in Poland has just finished. This year there was not much snow or almost not at all, the only destination for skiing was Mountains. Zakopane, Karpacz, Białka and Bukowina Tatrzańska – these are the most popular Winter resorts, that deserve to go, you can feel and see there the magic of Polish Winter. And of course you can eat there something delicious, specific to this region:) Polish highlanders cuisine is not sophisticated. There is lots of cabbage used, potatoes, sheep cheese – oscypek and sheep meat. I love most of these dishes, but eating Kwaśnica is a must for me when I’m in mountains. Kwaśnica – Polish Sauerkraut Soup is cooked with lots of meat. It is quite fat, perfect to get warm and comfort yourself after a whole day of skiing.
Lately I gathered most delicious Polish soups all together here: 10 Traditional Polish Soups, try them all and decide which one you like the most:)
Are you ready for something special for Sunday dinner? Try this easy recipe for Roast Duck and Apples. Roasting the meat with apples gives a duck moisture and fresh flavor. Rub the meat with marjoram and rosemary and grease with butter to get the perfect Polish dinner for special occasions. Roast Duck and Apples is often served on First Communion and Christening celebrations in Poland. It will be great for Easter dinner as well.
Roast Duck and Apples is a dish known in Poland from centuries. In old Poland the duck served in palaces and manors was rather wild, hunted by Polish nobility on popular those days hunts.
I don’t agree with hunts nowadays, there is a lot of farms that breed animal and there is a lot of meat in stores. Wild animal have less and less forest to live in and the number of wild animals is getting smaller. Let’s admire them free in their environment and not on our tables. Not only humans are inhabitants of the Earth.
Chicken Gizzard stew is one of the dishes my Grandma Emilka was cooking for us from time to time. I was used to it, as I had it from the early childhood, but some may even doubt that chicken gizzards are edible at all;) If you tried, you will probably find it tasty and nothing strange about the flavor. Actually Chicken gizzards stew was often served in our house on Sundays, so it was always considered special and tasty meal.
Housewives of communistic Poland did not have much choice, they bought what was available in stores. However it was not a reason to complain, our Grandmas were using their imagination, and – what is important for the environment, they were cooking zero waste 🙂
Polish Oven Roasted Sausage and Sauerkraut is a perfect idea for Autumn and Winter warming, hearty and comforting Polish meal. Choose good Polish smoked kiełbasa – it should have some fat in it, to spread the taste all over the sauerkraut and make the dish complete:)
Don’t forget about caraway seeds – in Polish: kminek. As the cabbage is rather hard to digest and can cause gases, caraway seeds are here to help you and ease your stomach.
Delicious vegetarian Millet Stuffed Peppers are a staple in my house. In fall months peppers are cheap, so I buy them often and serve them fresh and baked. This time I had them stuffed with vegetables and millet. I cook seasonally and locally.
Check also other Polish recipes best in Autumn: Autumn food.
Dumplings are Polish favorite dish. They can have a whole range of fillings: sauerkraut, meat, farmers cheese, fruits. I had Zamojskie Buckwheat Dumplings for the first time when I was in college. I went with other students for hiking in Bieszczady Mountains. On a way back my friend Kasia took me to her hometown: Krasnystaw, near Lublin and Zamość. Her mum cooked Buckwheat Dumplings and they were delicious. My new favorite dumpling flavor:)
Lately I found out that buckwheat dumplings are specialty of this area of Poland. They are called Zamojskie (from Zamość), and sometimes Lubelskie (from Lublin).
Last weekend we went to Mazuria district to visit my parents. It was the second year we celebrated our family’s Baked Potato Day:) After dark we lighted a campfire and we baked sausages and potatoes. My sister-in-law, Marzena told us about an onion water from Kurpie, she tried few years ago visiting her friends. It sounded interesting, so I asked google and found an easy recipe I followed: Woda cebulowa. Actually when we were drinking it, we remembered that our Grandma was sometimes preparing this kind of drink and we had it with boiled potatoes, only she was also adding sour cream and called it Kvas.
Review of Polish Potato Dumplings – check if you know them all!
Potatoes are one of the most popular food ingredient in Poland. They are cheap and can be easily stored during winter. Potatoes may be easily called a poor food. In the cities you can have pasta and rice more often, but in historically poorer countryside – you have potatoes! It is a popular side dish and a start to many other dishes, such as delicious Potatoe pie, Polish Farmer’s Casserole with sausages or: Polish potato dumplings. Check if you know all 5 kinds of Polish Potato Dumplings, I’m sure you will love it.
There is a whole variety 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.
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/.
When I was a child we loved pate – Pasztet bought in stores. Unfortunately this meat bread spread had and still have a long list of low quality ingredients: the worst parts of meat, water, thickeners, preservatives and who knows what else. Nowadays children still love meat pates, so I decided to prepare home made pasztet using good quality ingredients. It worked! My daughter approved it, I’m happy:) I decided to go for no baking version of pate made of turkey leg. I found recipe on Polish culinary website: posmakuj-to.blogspot.com, which I like very much.
Apple Racuchy are one of the favorite Polish suppers. Children love them and they are simple and easy to make. I don’t add sugar inside, so you can keep them low caloric or sprinkle Racuchy with lots of powder sugar. My Racuchy are crispy and fluffy, even though I don’t use yeast nor baking powder – are you ready to find out what is the secret of my perfect Racuchy: fluffy, crispy and moist inside? 🙂
Polish Leczo is a vegetables stew with Polish pork sausage. It is a dish with Hungarian origins. You cook seasonal, use red peppers, tomatoes and zucchini the moment they are the best and the cheapest. You can cook a big pot of food for a family of 6 for a week:)
In Poland Leczo started to be popular in hard times of PRL, when there was shortage of everything in stores. There was also time when garden plots where very popular, Poles where growing their own carrots, tomatoes, parsley, cucumbers, peppers. Totally bio and eco:)
Polish Plum Potato Dumplings are one of my favorite Summer sweet dinners from childhood. Sweet & cinnamon flavored plums, soft potato dough and crispy buttered breadcrumbs, topped with sweet cream, make knedle a special dish, that is loved by all Poles.
One of the tastes of Polish Summer. If you have potatoes left from dinner, it is just half an hour of preparation and less than 10 minutes of cooking.
If you follow the recipe you will get 9 potato dumplings, it is 2-3 servings. Feel free to adjust the portion to your needs.
If you prefer potato dumplings to accompany meat dishes, you will love Kluski Śląskie recipe.
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.
Polish Kaszanka is a sausage made of pig’s blood and groats (buckwheat or barley). Some cooks add pig’s liver, depending on the region. It’s traditional polish food. Originally it was a dish prepared after pig sticking, 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 your Kaszanka – Polish black pudding fried with onion:)
Kaszanka can be served cold, grilled or fried on the pan.