Polish Apple Pie – Szarlotka

Polish Apple Pie – Szarlotka is one of the most popular desserts in Polish families and in cafes in Poland. Can be served cold or warm, with a scoop of vanilla ice cream and a whipped cream.

This a a recipe of my mother, with one difference: she always topped the pie with meringue.

Cinnamon, taste of butter and a sourness of apples makes Szarlotka a perfect dessert:)

For more Polish desserts check: http://cookinpolish.com/category/recipes/desserts/

Polish apple pie served on the plate with blueberries and mint.
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Polish farmer’s potato and sausage casserole

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.

Check more Polish recipes for main dishes on: http://cookinpolish.com/category/recipes/main-courses/

Polish farmer's casserole baked
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Kaszanka – Polish black pudding

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.

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Young cabbage salad

It is the middle of the Summer, fortunately in Poland you can still buy young spring cabbage. The taste and texture is delicate and sweet, exceptional:) Yesterday I bought one on a local market, I paid 7 PLN, which is about 2 USD. I prepare Young cabbage salad according to the directions of my sister:)

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Fried cauliflower

In Poland we love cauliflower. We use it in soups, as a side dish, in salads. In high season can cost only 1 USD per piece of cauliflower. And we love fried cauliflower.

Raw cauliflower has a high content of vitamin C and moderate levels of vitamin K and B vitamins, it’s good to have it on the plate! You can eat it raw, steam it or fry.

Fried cauliflower is a great idea for supper or just an appetizer. If you would like to try other very popular Polish side dishes, try String beans in butter with breadcrumbs.

Fried cauliflower served on the plate with parsley greens.
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Pigweed soup

Most of the farmers in Poland would say that Pigweed is just a weed, quite hard to get rid off, and you actually hate it if you plant vegetables. But on the other side, you can have it free, use in the kitchen and have healthy Pigweed soup – Zupę z młodej komosy.

Pigweed soup served on the plate.
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Polish Pork Stew with Kluski Śląskie

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.

Polish Pork Stew with Silesian Potato Dumplings served on the plate.
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String beans with breadcrumbs

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:)

Try more Polish seasonal recipes on: http://cookinpolish.com/category/seasonal-cooking/

String beans with breadcrumbs served on the plate
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Polish lard with cracklings

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.

Smalczyk on the rye bread served with Małosolne cucumbers
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Young Cabbage Soup on Pork Bones

Young cabbage is sweet and delicate, it is cooking fast. It is not likely to give a stomach problems as may an old cabbage, stewed for hours. In case of young cabbage soup I minimize the seasoning, just to keep the taste natural. Try Young Cabbage Soup cooked on pork bones.

For broth I used pork bones, which are really cheap. You can also buy pork chop with bone, use pork chop for Breaded pork cutlets and use bones for the soup. I remember my Grandma was using bones for soups, the reason were savings and her approach- not to throw away any food and have respect for food.

Traditionally ‘Zasmażka’ can be added to the soup to make it thicker and reach.

young cabbage soup on the plate
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Homemade Polish Paprykarz

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:)

You may also like Polish Smoked Mackerel Bread Spread.

Bread with paprykarz
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Polish Chocolate Bar

Home made Polish Chocolate Bar – Blok Czekoladowy, was a way for a treat in hard times of communistic PRL. Anyway it is really tasty and worth trying, I assure you that not only kids will like it:) You don’t bake it, it’s easy and quick to prepare.

In Summer try also Polish Plum Yeast Cake.

Polish chocolate bar with pistachio in a mold.
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Botwinka – Young beet leaves soup

In June vegetables are still fresh and young. I use the last days before Summer to prepare Botwinka- traditional Polish soup made of young beets and beet leaves.

Botwinka young beet leaves soup served with sweet cream
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Elderberry fermented lemonade

June is a month of black elderberry flowering, so great time to go to the countryside and collect some. You can use it for elderberry flower’s syrup, tincture or lemonade. This time I prepared elderberry and pineapple fermented lemonade.

This elderberry’s flowers fermented drink can be a start to your own experiments with fermented lemonade.

For more seasonal recipes check: http://cookinpolish.com/category/seasonal-cooking/.

Elderberry fermented lemonade in the jar.
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Lithuanian Cold Borsch

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.

If you like Cold Borsch, check my favorite Summer dish: Polish Plum Potato Dumplings – Knedle ze śliwkami.

Cold Lithuanian Borsch served in a bowl with hard boiled egg
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Polish shortly fermented cucumbers

Ogórki małosolne

This is a classic of Polish seasonal cuisine:) Fresh and healthy Polish shortly fermented cucumbers are easy to prepare and delicious. Once you try them – you’ll love them.

Małosolne often accompany vodka and herring with onion on old style meetings:) During PRL you were not supposed to buy only vodka in restaurants, you had to buy also some kind of appetizer, herring and pickled or fermented cucumbers were the most popular:)

Polish shortly pickled cucumbers in a jar
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Polish ‘Greek fish’

Ryba po grecku

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

Greeks, please do not get offended:) Almost all Poles love it, when we eat Greek fish, we think warmly about Greece and Greeks:)

Try also: Traditional Polish Vegetable Salad.

Polish 'Greek fish' served on Easter
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Rhubarb cake

In spring I use spring fruits. Rhubarb is one of them. It gives the cake moisture and a little bit of sourness. Try Polish recipe for Rhubarb cake.

Perfect for coffee break, you can serve it warm – for even greater impression on your neighbors;)

You may like to try other Polish desserts, like: Polish Apple Pie- Szarlotka.

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Young Pine Shoots Syrup

In May I am preparing syrup from pine shoots. Young Pine Shoots Syrup helps to heal cough and boost immune in autumn. You can stop here or you can take one step further and prepare a pine tincture, and have an immune booze;)

In May you may also like to cook a Pigweed Soup.

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