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.
In July in Poland string beans are getting cheaper and cheaper, so I’m having them every second day. I eat it steamed, keeping it low caloric or.. fry and add garlic and breadcrumbs:) Believe me, once you try it, you will love string beans with breadcrumbs. Or not, hmm, maybe it’s just me:)
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.
Few days ago I prepared Homemade Polish Paprykarz. 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:)
Lithuanian Cold Borsch is my soup number one in Summer. When there is hot outside, you will love cold cooling soup made of beets and beet’s leaves, buttermilk and Spring greens: dill, spring onions and cucumber.
Simple, quick preparation and here you go: 2 lunches to take with you to work. Try roasted turkey fillet served with young asparagus and mashed potatoes. It’s dietetic and healthy portion of good food.
Polish Gyros Salad is very popular on parties in Poland, it is easy to prepare and delicious. It’s name comes from very popular seasoning used here to marinate the meat- Gyros, which is a mix of garlic, coriander seeds, charloc, sweet pepper, fenugreek, chilli pepper, rosemary, oregano, thyme and black pepper.
This is a piece of Polish contemporary cuisine, not traditional one, still- worth to try, as it is delicious:)
Liver and onion has its origins in Jewish cuisine. Jewish culture has been alive in Polish culture for centuries and has influenced also Polish cuisine. Liver and onion is the most popular way of preparing liver.
If you prefer lighter approach you may like Liver salad with strawberries recipe, which will be published on my blog soon:)
First vegetables available in spring- horseradish and spring onions are the basis of my favorite Polish spring cottage cheese. I use both horseradish balls and sprouts. Sprouts are rich in minerals and can be easily grown at home.
In Poland we use dry write cheese – Twaróg. It is easy available in each grocery store in Poland. My Grandma was sometimes making curd herself, using fresh milk from her neighbour, who has cows.
Try also Paprykarz, smoked fish bread spread, very popular in PRL.