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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Small dumplings with sauerkraut and forest mushrooms/ Uszka z kapustą i grzybami

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/


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Beetroot Borscht with small dumplings/ Barszcz z uszkami

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:)

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Breaded pork cutlets/ Kotlety schabowe

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/

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“Russian” dumplings/ Pierogi ruskie

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:)

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