Both elderberry and elderflowers have amazing health benefits. They are a natural remedy for cough, cold and help to improve immunity. Elderflower syrup taste also really nice, so it is also a pleasure to have such a remedy:) My friend Ewa told me few days ago, that coctails with elderflower syrup got really popular in Poland this season, so why not try it this or the other way:)Continue reading “Elderflower Syrup”
This is my mom’s version of Barszcz Ukraiński. Polish Ukrainian Borscht is probably more Polish than Ukrainian, this is just a soup that we call Barszcz Ukraiński. Compared to typical Polish barszcz there is more vegetables and for me, the main difference is that we add white beans to Polish Ukrainian Borscht.
Try this hearty soup, it’s healthy and nutritious. It can be a complete meal itself, it’s fulling and comforting.
For other Polish soups try this link: Polish Soups.Continue reading “Polish Ukrainian Borscht”
If you like Ruthenian Pierogi you’d love Ruthenian Pancakes! Half that work needed, yet the taste is so good. I had them once in my office canteen, they were served baked under the bechamel sauce and they were called Kiev pancakes. From that time I wanted to make them myself and finally I did it! 🙂 Both ruthenian pierogi and pancakes originate in Ukrainian cuisine, they’re hearty, delicious dishes, truly a taste of home.
Cabbage rolls are a staple on Polish tables and next to pierogi they are one of the most popular Polish dishes. Most of the people make classic meat and rice gołabki, but Polish cuisine has much more to offer, with vegetarian options available! You can boil or bake them. Some serve gołąbki with tomato sauce, other with mushroom sauce. I use cooked rice, some people use raw one. So many different ways to prepare and serve gołąbki. Check my short review of Polish gołąbki recipes below and try them, maybe you’d decide do experiment with other types of cabbage rolls or at least try some of them?
Schab ze śliwką
Yesterday I was chatting at the butchers in a long queue, an old lady inspired me to buy pork loin and make Prune Stuffed Pork Loin. It’s a roast meat that can be served warm, as a main dish, with mashed potatoes and a favorite Polish slaw. For Easter we often have a white radish slaw, you can check recipe here: White Radish Salad. Prune Stuffed Pork Loin can be also served cold. Let the roast rest and cool down. Then put it into the fridge for few hours, then it would get firm and would be easier to slice. I bought smoked prunes, so that the smoky aroma enriched the flavors. I baked it in a baking bag with onion and apple, to keep the moisture inside and to have a base for delicious sauce to serve with a roast.Continue reading “Prune Stuffed Pork Loin”
Rolada z boczku
When I was talking with my Mom on the phone, we were discussing Easter and what we wanted to make for it. She said, she wanted this year’s Easter to be a real fiesta, contrary to the political and social situation in our part of the world. Once I saw pork belly at the butchers, I decided to make her a surprise and make Roast Rolled Pork Belly. I am so sure she is going to love it. We had it store bought from time to time, this time I made it myself.Continue reading “Roast Rolled Pork Belly”
Leniwe pierogi, leniwe kluski
Lazy pierogi are a treat to many Polish kids. They are delicate in texture, they taste great with breadcrumbs sauteed in butter. If you are serving lazy pierogi for kids – sugar is necessary, for many adults too 😀
The main ingredient is twaróg– Polish farmer’s cheese. What to do if you don’t have twaróg? You can still enjoy lazy pierogi using ricotta cheese.Continue reading “Lazy pierogi”
Kresowe kotlety z kasza gryczaną
Hreczanyki – patties with buckwheat and ground meat – are of Ukrainian origins, still after XX century war migration they came to Poland and now they are a popular dish in a region of Bieszczady. I was looking for a dish that links Poland and Ukraine. In this dramatic time I am donating, I am sending clothing and hygiene stuff to people on Ukrainian border, I helped as a volunteer with organization of help, but this is what I decided to do as a cook.Continue reading “Hreczanyki – Patties with Buckwheat”
Egg patties is a simple vegetarian dinner idea, in Poland they are often served for dinner in school canteens and milk bars. They are also loved and cooked in Polish families. Crispy egg patties can be served with cooked potatoes or kasza: buckwheat or barley. They will taste great with carrot and peas with a roux, or with mushroom sauce. Check this easy recipe.Continue reading “Egg patties”
Zupa z gruszki i pietruszki
Parsley and pear soup is a soup that has become very popular last years in Poland. You get it on first communions’ celebrations, family gatherings and special occasions. Sunflower seeds for me are a magic ingredient here, they add crunchiness and flavor. Parsley and pear soup is surprisingly light and delicate.Continue reading “Parsley and Pear Soup”
Another vegetarian version of gołąbki, if you are a lit bit overwhelmed with masses of meat used in Polish cuisine, check this recipe for buckwheat and mushrooms cabbage rolls. The preparation process is just like classic Polish cabbage rolls, so you probably have experience in it, but the outcome can surprise, both meat lovers and vegetarians would be happy to have them. Great for fasting too!Continue reading “Buckwheat and Mushrooms Cabbage Rolls”
Kresowe gołąbki ziemniaczane
There is quite a lot of work with Potato Stuffed Cabbage Rolls preparation, but the taste is so good, that you need to check it out. The recipe comes from the eastern borderlands, I found information that they were cooked in Lviv, which is a territory of today’s Ukraine. I cannot stop thinking about a situation of Ukraine people’s nightmare, that is going on right now. Let’s pray, so that the war was stopped and Ukrainians could live in a free country.Continue reading “Potato Stuffed Cabbage Rolls”
Zapiekana cukinia z pieczarkami i kaszą gryczaną
I try to introduce more vegetarian food in my family’s diet. My husband says nothing would full him but meat, but this baked mushroom and buckwheat stuffed zucchini was different:) So it’s approved by a picky meat lover:)Continue reading “Mushroom and Buckwheat Stuffed Zucchini”
Beef Tartare was a very popular appetizer during communistic Poland. It was always served on weddings, first communions, name days and other gatherings. Those days meat was cheap, although not so easy to get. Now meat, specially beef is one of the most expensive here in Poland.
Remember to buy beef from a trustworthy seller, meat needs to be of the best quality and the freshest.
Beef tartare might be a great appetizer on a Valentines dinner, don’t you think that raw meat gives a little bit of wildness? 🙂Continue reading “Beef Tartare”
Silesian red cabbage is the most popular Silesian side dish. It’s a stew of red cabbage, sometimes itself, sometimes with addition of onion or apples, it all depends on the Silesian family. There is many recipes, try this one below, easy and quick, it will make a perfect set with Silesian Beef Roulade and Kluski Śląskie.Continue reading “Silesian Red Cabbage”
In Winter I love eating sauerkraut and I often cook it. I like Fuczki – fritters with sauerkraut, I like Sauerkraut croquettes and I like Spare ribs and sauerkraut. It’s complete dish for the whole family, filling, hearty and comforting. I try to buy lean spare ribs, as they are rather fat in their nature. Sauerkraut is tangy, sour, sauteed caramelized onions give sweetness, can you smell it now? 🙂Continue reading “Spare Ribs and Sauerkraut”
Lately, while looking for some new not so popular Polish Christmas Eve traditions and foods, I came across recipe for Christmas Eve Beans. Next day I found this year’s fresh “Jaś” beans on a farmers market and decided to check it out.
Recipe is really easy, I tried it and I loved it. Let me present it to you.Continue reading “Christmas Eve Beans”
Galareta, Zimne Nogi, Zimne Nóżki, Studzienina, Nóżki w Galarecie, Galert
All of the names above have the same meaning, they describe one Polish dish – Jellied Pigs Feet. In my family house we called it Galareta as it actually is and looks like a meat and veggies jelly. You don’t add extra gelatin as bones and skin has plenty of collagen and makes natural jelly. This is why pigs feet cannot be omitted in this recipe, you wouldn’t get broth set without it, you’ll get a soup instead of Jellied Pigs Feet.Continue reading “Jellied Pigs Feet”
In October there is still plenty of fresh and still cheap vegetables available in the market. I got large zucchini from my Mum, all other ingredients I had already at home, so I made easy Vegetable pancakes. Delicious, easy and healthy. Highly recommended! 🙂Continue reading “Vegetable Pancakes”