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.
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.
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.
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.
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.