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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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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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 ‘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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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 Potato Pie

Polish Potato Pie is official regional dish of Podlasie: North- Easter part of Poland. It is filling and delicious, if you want less calories- avoid bacon:)

This is top five of my favorite Polish cuisine. Polish comfort food. Yum!

Polish cuisine is full of potato dishes, which are cheap and easy to store. Try more delicious potato recipes from Polish cuisine: http://cookinpolish.com/tag/potato/.

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Beets and horseradish – Ćwikła

In my family house beets and horseradish – Ćwikła is served during Easter and Christmas, it usually goes with home made meats and vegetable salad.

Check more beets’ Polish recipes on: http://cookinpolish.com/tag/beets/.

Beets and horseradish - Ćwikła served on a plate
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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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Beef cutlets with buckwheat and pickled cucumber

Let me introduce you another standard set in Poland for dinner. Beef cutlets simmer in sauce, served with buckwheat and pickled cucumber.

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