This Chłodnik – cold soup – my Grandma was making us quite often, we loved to eat it accompanied by boiled potatoes sprinkled with sauteed onions and/or fried bacon. I remember that we used to have only one shared plate of potatoes (with onions, bacon and dill) for the whole family and we would scooped some potatoes and fill the spoon up with chłodnik from our own bowl.
Chłodnik – cold soup is easy and really quick to do. It’s enough to cut the vegetables and combine them with sour milk or other favorite milk drink, such as buttermilk or kefir. We’ve usually used sour milk- zsiadłe mleko, as it was the most easily available at that time. Our neighbor had a cow and we used to get fresh milk from her. My Grandma would left some milk on the counter covered with a cloth and after 2 days sour milk have been ready. Now it is hard to make a decent sour milk out of the carton milk or it may be even impossible.
I remember eating Homemade Canned Pork made by my Grandma Emilka in our old house. Jars with this delicious meat was stored in a basement where was a pantry with canned food: fermented cucumbers, sauerkraut, red peppers, homemade tomato sauce, canned beets, forest mushrooms in vinegar, jams, fruit compotes and ‘mięso w słoiku’ – a rare delicacy for special occasions:)
Try this garlic flavored delicate meat with one more essential ingredient – a meat jelly, which moisturizes bread and make a sandwich with meat totally perfect 🙂
Make few jars to your pantry, it could help you to stay secure in this crisis times of pandemonium.
Kasza Manna with milk is one of the flavors of my childhood. My Grandma Emilka used to make it for us for breakfast. Alternatively we had rise or noodles with milk and sugar, served as a milk soup. Zupa mleczna – milk soup is something that many Poles don’t want to remember from their childhood:) Did you like them?
Kasza Manna is a fine semolina, when you add liquid and cook it, it makes a kind of Polish polenta. It may be called farina or cream of wheat, in UK it is known as semolina pudding.
Chicken Gizzard stew is one of the dishes my Grandma Emilka was cooking for us from time to time. I was used to it, as I had it from the early childhood, but some may even doubt that chicken gizzards are edible at all;) If you tried, you will probably find it tasty and nothing strange about the flavor. Actually Chicken gizzards stew was often served in our house on Sundays, so it was always considered special and tasty meal.
Housewives of communistic Poland did not have much choice, they bought what was available in stores. However it was not a reason to complain, our Grandmas were using their imagination, and – what is important for the environment, they were cooking zero waste 🙂
Polish smoked sausage is always good, but if you need a quick and easy dinner, buy few pieces and serve it boiled. For boiled Polish smoked kiełbasa choose good kind of sausage. In Poland there is a lot of them, but you need to be careful and check the ingredients, as producers are often trying to save and put many strange and unwanted food enhancers in it.
Boiled Polish Smoked Kiełbasa tastes best with horseradish and mustard. Choose the level of intensity of both to your taste. I like strong horseradish sauce and a mustard with character. In Poland I buy a mustard called Russian, for it being really strong.
Beef Tongues in Aspic is a dish that in Poland is served for Christmas or New Years Eve. This is an old style food, zero waste cooking and oh so yummy:) The best beef tongues in aspic I remember made our neighbor, Mirka:)
The whole preparing process may be repulsive to some people, but the tongue’s meat is very tasty and quite usual in texture.
The recipe for Polish Beans with Kiełbasa is very easy, there is a lot of freedom involved, you can add more beans or more kiełbasa or seasoning according to your taste. Once you make it, you won’t need a recipe any more. Making is quite intuitive, try and let me know in comments how you liked it.
Let’s be honest, this is not a dietetic food;) Beans and sausage? But once in a while – why not? they will bring you back to your childhood and mom’s and grandma’s cooking. At least I have this feeling. I remember that my mom in Fasolka po bretońsku used all the meat leftovers, which I hated, because she had tended to use too much fat. Those days it was quite hard to feed a multi-generational family of 7-8 people, so all the food was used, no throwing away a thing.
Polish Oven Roasted Sausage and Sauerkraut is a perfect idea for Autumn and Winter warming, hearty and comforting Polish meal. Choose good Polish smoked kiełbasa – it should have some fat in it, to spread the taste all over the sauerkraut and make the dish complete:)
Don’t forget about caraway seeds – in Polish: kminek. As the cabbage is rather hard to digest and can cause gases, caraway seeds are here to help you and ease your stomach.
Last weekend we went to Mazuria district to visit my parents. It was the second year we celebrated our family’s Baked Potato Day:) After dark we lighted a campfire and we baked sausages and potatoes. My sister-in-law, Marzena told us about an onion water from Kurpie, she tried few years ago visiting her friends. It sounded interesting, so I asked google and found an easy recipe I followed: Woda cebulowa. Actually when we were drinking it, we remembered that our Grandma was sometimes preparing this kind of drink and we had it with boiled potatoes, only she was also adding sour cream and called it Kvas.
When there is a season for tomatoes, we should use it and cook this gorgeous Tomato soup with fresh tomatoes. In winter and in spring, or when you are just tired and you need to put quickly dinner on the table – then you can cook traditional Polish Tomato Soup. The soup is more related to PRL tradition, but still – it is one of the most favorite Polish soups.
People in Poland laugh that when we have a chicken broth on Sunday, then on Monday we eat tomato soup:) Yes, actually it is as easy as this: if you add tomato concentrate to the broth – your budget tomato soup is ready:)
Poles cannot agree whether tomato soup should be served with rice or rather with pasta:) In my family house we used to have it with rice, but I like both options:)
Autumn food needs to be warming, filling and thick. It needs to be comforting during long, dark, chilling evenings. And this is exactly what Polish split peas soup is. I cook it on pork bones, I simmer bones for few hours, to get a really reach stock. I invite you to check Grochówka.
Polish split peas soup recipe is under a new section on my blog: Autumn food. As this is the first Autumn of CookINPolish.com, this section is going to enlarge prospectively. Subscribe to my newsletter not to miss a recipe. I will be happy to see new subscribers:)
Kartacze – Polish Potato Dumplings are made of raw potatoes with small (or non) addition of cooked ones. They are regional dish in Podlasie – North- Western part of Poland. Go to Białystok to try the best Kartacze ever:) Or make them yourself:)
In my family house we called them Kołduny, so the naming may vary:) My Grandma and Mum were born and raised on the present territory of Belarus, but back then it was Poland, language and cuisines mixed. Kartacze can also be called Cepeliny (dish with Lithuanian origins).
There is a range of Polish potato dumplings, they vary in size and ingredients, whether cooked or raw potatoes are used, what kind of flour is used and is it served as a side dish or a main course. If you are not sure which potato dumplings you like the most, check my short comparison of Polish potato dumplings with pictures and recipes: http://cookinpolish.com/5-kinds-of-polish-potato-dumplings/.
I cooked Polish Redcurrant Kompot, as lately I got a plenty of redcurrant from my friend. Kompot is a drink, that Poles usually drink to dinner. It is served in every Polish office and school’s canteen.
Kompot is a fruit drink made of fresh or dried fruits. Wikipedia says that the tradition of kompot drinking has more than 700 years! The most special kompot is made for Christmas Eve- you cook dried fruits with seasonings like cloves and cinnamon. It smells like Christmas:)
In the Summer when there are many fresh fruits available, you can easily have this nice, healthy, simple drink for kids and adults. You can cook kompot using cherries, apples, rhubarb, strawberries, plums or peaches. You can also mix few different fruits in one pot. It is much better than soda. It’s fresh, with no preservatives and you control the level of sugar, or use healthier sweeteners, such as stevia.
Polish Leczo is a vegetables stew with Polish pork sausage. It is a dish with Hungarian origins. You cook seasonal, use red peppers, tomatoes and zucchini the moment they are the best and the cheapest. You can cook a big pot of food for a family of 6 for a week:)
In Poland Leczo started to be popular in hard times of PRL, when there was shortage of everything in stores. There was also time when garden plots where very popular, Poles where growing their own carrots, tomatoes, parsley, cucumbers, peppers. Totally bio and eco:)
Taste of the childhood in Poland. My Grandma was baking this traditional Polish plum yeast – risen cake on Saturdays afternoons. We were eating still warm piece of cake with cold milk. Yummy:)
You can have this Polish Yeast Cake actually with any seasonal fruits. Strawberries, blueberries, raspberries, rhubarb – all will go great with a yeast cake. I love a smell of baking plums, so I choose plums:)
If you prefer apples and crusty desserts you may want to check my Polish Szarlotka recipe.
Polish Plum Potato Dumplings are one of my favorite Summer sweet dinners from childhood. Sweet & cinnamon flavored plums, soft potato dough and crispy buttered breadcrumbs, topped with sweet cream, make knedle a special dish, that is loved by all Poles.
One of the tastes of Polish Summer. If you have potatoes left from dinner, it is just half an hour of preparation and less than 10 minutes of cooking.
If you follow the recipe you will get 9 potato dumplings, it is 2-3 servings. Feel free to adjust the portion to your needs.
If you prefer potato dumplings to accompany meat dishes, you will love Kluski Śląskie recipe.
I remember when I was 6-8 years old, we were spending vacations on our large garden plot and sleeping in a Summer small house. My father was planting tomatoes & cucumbers for sale and other vegetables for our own use. We had zucchinis, but not eating them while they are small, but waiting them to grow to 2-3 kg each:) Then my Mum was cooking Polish Stuffed Zucchini.
Nowadays it is hard to find these big zucchinis in stores, but when I go to Farmers market, I get them from real farmers, not the sellers that buy in wholesalers and just distribute goods. They cost about 1 USD per kilogram.
Polish Stuffed Zucchini was one of the dishes that my Mum made for our big family those days. It was quite cheap to make: you use minced meat mixed with rice, so you can manage on your own the ratio between them:)
Polish Apple Pie/ Polish Apple Crumb Pie – Szarlotka is one of the most popular desserts in Polish families and in cafes in Poland. Can be served cold or warm, with a scoop of vanilla ice cream and a whipped cream.
This a a recipe of my mother, with one difference: she always topped the pie with meringue.
Cinnamon, taste of butter and a sourness of apples makes Szarlotka a perfect dessert:)