Fried Parasol Mushrooms

Last weekend we went to Mazuria Lake district in the North East of Poland. We went mushroom picking twice and they both were successful:) Check more photos from the woods on my Instagram account. I was hunting for parasol mushrooms and I was lucky to find them in one of my places:) I made fried parasol mushrooms for dinner. They were a delicious alternative for a piece of meat. Remember to pick only mushrooms that you are absolutely sure that are edible or ask for expertise someone experienced and trustworthy, who can recognize them.

Check more seasonal recipes under section: Autumn food.

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Apple Racuchy

Polish Apple Pancakes

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? 🙂

Apple racuchy served with powdered sugar and apples.
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Quick Pickled Cabbage

This quick pickled cabbage is crunchy, sweet and spicy. Can go as a side dish to a dinner, can accompany meats (Polish kotlety schabowe), potato casserole or any dish that needs a kick.

It’s ready to eat on the very next day. Use fresh young spring cabbage to get the best of it.

Most importantly quick pickled cabbage can be stored in refrigerator for even 2 months, but don’t worry, usually it disappears before then:)

Recipe I use comes from my sister’s private recipe book.

Quick pickled cabbage in the jar
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Polish Plum Potato Dumplings – Knedle ze Śliwkami

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 Plum knedle served on the plate with breadcrumbs and sweet cream
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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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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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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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Stewed Young Cabbage

In spring, when vegetables start to grow, they are the freshest and the most delicious. Cabbage, potatoes, dill, cucumber, it is hard to resist:) This is a great time to try Polish Stewed Young Cabbage.

For more cabbage Polish recipes check: http://cookinpolish.com/tag/cabbage/.

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Polish vegetable salad

I remember from my childhood that Polish vegetable salad was a must for each Easter, Christmas, birthday and – very popular those times in Poland – name day. In the 80-ties mayonnaise was hard to get in stores, so we used to prepare it at home.

I still can’t imagine Easter with a family without vegetable salad. Polish vegetable salad is nice to have with cold sliced meets and Beets and Horseradish Salad.

Polish vegetable salad served on the table
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Meat balls in tomato sauce

After Easter dishes full of mayonnaise, meat and creamy cakes this is a time to get back to ordinary life. Before you weigh yourself after Easter, give some time to yourself:) Our stomachs need some rest. What do you say on meat balls in tomato sauce? No frying, less calories and less time spent in the kitchen.

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Liver and onion

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:)

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Polish Tripe Soup – Flaki

Either you love or hate it. Polish Tripe Soup – Flaki has lots of proponents and the same number of opponents:)

Several years ago it was a standard starter on weddings, nowadays you are usually faced with a choice: tripe soup or chicken soup (http://cookinpolish.com/polish-broth-chicken-soup/). I always take Flaki! 🙂

For me using tripes, liver and other offal parts is a respect for the animal, that gave his life so that we could eat it. Some may say it is also in line with ‘zero waste’ trend that is getting more and more popular nowadays. I support it!

Polish Tripe Soup Flaki, served on the plate with rye bread.
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Lenten Cabbage with mushrooms/ Kapusta postna

Lenten cabbage with mushrooms is usually served on Christmas Eve, but it is also popular dish during Lent. Healthy, sour – enjoy!

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Yeast cake/ Ciasto drożdżowe

Yeast cake is a bit demanding and difficult to me:) Probably it is a case of experience, or in my case – luck of experience:) Anyway, I don’t give up:)

Recently I received a recipe for a yeast cake from my friend Victoria. This is her grandma’s recipe and her family use it for years. She says it is easy and you cannot spoil it:)

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