Children love them. Kopytka can be served as a side dish or with sauce, as a separate meal.Continue reading “Kopytka- potato dumplings”
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:)Continue reading “Yeast cake/ Ciasto drożdżowe”
Mizeria is one of the most popular and liked side dishes in Poland.Continue reading “Polish cucumber salad/Mizeria”
Healthy and tasty- try beetroot salad as a side dish to your dinner.Continue reading “Beetroot salad”
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.Continue reading “Sauerkraut salad/ Kapusta kiszona”
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.
Old cook book gives a simple recipe for potato pancakes. They taste alike American hash browns. Why don’t you try potato pancake from Poland, just to check East European tastes:)
If you are too lazy to stand in kitchen at the pan for several minutes, you may like potato pie, traditional regional meal in Podlasie- a region in northern – eastern Poland. Check here for recipe: http://cookinpolish.com/potato-pie/Continue reading “Potato pancakes/ placki ziemniaczane”
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:)Continue reading “Sourdough/Kvas for sour soup/ Zakwas na żurek”
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/
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:)Continue reading “Beetroot Borscht with small dumplings/ Barszcz z uszkami”
Few days before cooking borscht you need to prepare beets sourdough.Continue reading “Beets sourdough for Borscht/ Zakwas na barszcz”