Millet Stuffed Peppers

Delicious vegetarian Millet Stuffed Peppers are a staple in my house. In fall months peppers are cheap, so I buy them often and serve them fresh and baked. This time I had them stuffed with vegetables and millet. I cook seasonally and locally.

Check also other Polish recipes best in Autumn: Autumn food.

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Kopytka Potato Dumplings

Children love them. Kopytka Potato Dumplings can be served as a side dish or with a sauce, as a separate meal. Meat sauce, mushroom or vegetable would taste so good. In June try Chanterelle Cream Sauce.

Recipe is easy and you use potatoes left from a dinner. This is what our Grandmas have been doing in the past – using everything and not throwing away a thing. Give a second life to old cooked potatoes:)

Cooked and uncooked kopytka potato dumplings on the table
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Polish Yeast Cake

Ciasto Drożdżowe

Polish 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:)

For more Polish desserts check: http://cookinpolish.com/category/recipes/desserts/.

Polish yeast cake served with coffee.
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Sauerkraut salad/ Kapusta kiszona

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.

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Polish pancakes/ Naleśniki

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.

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Polish Potato Pancakes

Placki ziemniaczane

Polish cuisine is full of potatoes dishes. It is a cheap vegetable and can be easily stored during winter. In old times it was a poor food, easy to grow, easy to cook and easy to fill the stomach.The old Polish cook book gives a simple recipe for potato pancakes. They are a bit like American hash browns. Try Polish Potato Pancakes and decide which one of them you prefer:)

If you are too lazy to stand in kitchen at the frying pan for several minutes, you may like potato pie, traditional regional meal in Podlasie- a region in north – eastern Poland. Check here for recipe: Polish Potato Pie.

Polish Potato Pancakes served on a plate.
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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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Uszka for Borscht

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/.

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Beets Borscht with Uszka

Barszcz z uszkami

Beets Borscht with Uszka 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:)

One important ingredient of Borscht is a beets kvas/ sourdough which you need to prepare few days before. How to prepare a sourdough you can check here: http://cookinpolish.com/beet-sourdough/.

These amounts of ingredients are set for a big family and there will be enough of Borscht for Christmas Eve and the Christmas as well:)

For Christmas Eve we usually have Beets Borscht with Uszka, while for other occasions we have it for example with Sauerkraut and Wild Mushrooms Buns.

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Kvas/ Sourdough for Borscht

Zakwas na Barszcz

If you plan to cook natural, healthy and delicious Polish beets Borscht, for example for Polish traditional Christmas Eve, you need to prepare beets kvas/ sourdough for borscht few days before. Kvas is actually a water from fermented beets.

From this amounts of ingredients you will get about 2 portions od kvas to borscht. I usually prepare more sourdough. One portion I use for Borscht and the rest I refrigerate and drink everyday half a cup of it. I love this taste, it is also very healthy drink. When you drink kvas, you get vitamins, minerals and probiotics. It’s so good to your immune.

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