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.Continue reading “Herring under a blanket/ Śledzie pod pierzynką”
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.Continue reading “Ash Wednesday/ Środa Popielcowa”
Sauerkraut salad is a great immune support during autumn and winter, is a source of vitamins and probiotics. It makes good job for your intestines and your skin condition. You can eat it when you are on diet or just want to stay healthy.
Remember to buy sauerkraut from trusted seller, as it can be cheated and added vinegar instead of traditional longer procedure of fermentation.Continue reading “Sauerkraut salad/ Kapusta kiszona”
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. My Grandma used to prepare Smoked Mackerel Bread Spread for us on Fridays, because we didn’t eat meat then.
If you like mackerel, try another bread spread: Homemade Paprykarz Szczeciński.Continue reading “Smoked Mackerel Bread Spread”
Polish pancakes is my children’s’ top choice for supper. They like it served with maple syrup or simply with sugar powder. It is 15 minutes to have it on a plate. Try!
I like spelt flour, as it is less modified compared to usual wheat flour. We don’t use flour so much, so I prefer to spend more on a good quality product for my children, without home budget crisis;)
I also like ‘Krupczatka’ flour which is a wheat flour not so much grounded.
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.Continue reading “Fat Thursday in Poland/ Tłusty czwartek”
There is just few steps from chicken soup to Krupnik. If you are cooking broth – you can change your mind almost anytime, add barley and potatoes and here it is- Krupnik – chicken soup with barley:). It is ‘all in one’ kind of soup, nutritious and healthy. If you add millet instead of barley – it would be great for colds, as millet is helping to dry the flegme;)Continue reading “Krupnik – chicken soup with barley”
What about a rich broth for Sunday dinner? Polish broth – Rosół is the most popular choice in Polish families:)
We buy chicken wings and vegetables on the local market. My husband is a Rosół specialist, my children say he cooks the best broth ever:)
For more Polish soups, check: http://cookinpolish.com/category/recipes/soups/.Continue reading “Polish broth – Rosół”
Old cook book gives a simple recipe for potato pancakes. They taste alike American hash browns. Why don’t you try Polish potato pancakes, just to check East European tastes:)
If you are too lazy to stand in kitchen at the pan for several minutes, you may like potato pie, traditional regional meal in Podlasie- a region in north – eastern Poland. Check here for recipe: http://cookinpolish.com/potato-pie/Continue reading “Polish Potato Pancakes”
Polish Żurek is traditionally prepared for Easter. In some Polish families White Borsch is cooked instead of Żurek, the difference is Kvas/ sourdough that is used. For Żurek- rye sourdough, for Borsch – wheat sour starter.
If you plan to cook traditional polish Żurek, few days before you need to prepare sourdough/Kvas/sour starter: http://cookinpolish.com/sourdough-for-sour-soup-zakwas-na-zurek/.Continue reading “Polish sour soup/ 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:)Continue reading “Sourdough/Kvas for sour soup/ Zakwas na żurek”
Small Dumplings with Sauerkraut and Wild Mushrooms
Uszka for Borscht are perfect for Christmas Eve to be served with beets borscht.
If you want to cook borscht with dumplings you need to plan it in advance, check it here: http://cookinpolish.com/beetroot-borscht/.Continue reading “Uszka for Borscht”
Beets borscht is traditionally prepared for Christmas Eve in many polish homes. As the opposite to borscht sometimes forest mushrooms soup is prepared, but not in my family house- we love beets borscht:)Continue reading “Beetroot Borscht with small dumplings/ Barszcz z uszkami”
Last weekend me and my husband Robert decided to prepare a full 2 course meal for our family of 4. Traditional and standard;) polish dinner on Sunday is a rich broth and pork fried breaded cutlets. We went to the local market where you can buy vegetables and meat directly from farmers.
I prepared pork chops, Robert prepared rich chicken broth- check it here: http://cookinpolish.com/polish-broth-chicken-soup/Continue reading “Breaded pork cutlets/ Kotlety schabowe”
Few days before cooking borscht you need to prepare beets sourdough.Continue reading “Beets sourdough for Borscht/ Zakwas na barszcz”
Dumplings are cooked in many East and Central European countries, maybe this is about being Slovian, maybe they are just so tasty and we know how to prepare them:)Continue reading ““Russian” dumplings/ Pierogi ruskie”