Skip to content

CookINPolish – Polish Food Recipes

Polish Cuisine – Hungry and Sentimental

Where to start
Recipes
Easter
Wild Plants
Immune
Babcia Emilka’s Recipes
Regional Cuisine
Featured on
About me
- Terms & Copyrights
- Privacy Policy

CookINPolish – Polish Food Recipes

Polish Cuisine – Hungry and Sentimental

Where to start
Recipes
Easter
Wild Plants
Immune
Babcia Emilka’s Recipes
Regional Cuisine
Featured on
About me
- Terms & Copyrights
- Privacy Policy

Featured on

jjjjj

Leave a Comment / Featured on

kkkkk

Print/Share Recipe:

jjjjj Read More »

Hi! My name is Aleksandra and I live in Poland. Cook Polish food with me! Read more...

If you liked my posts and tried my recipes, you can consider buying me a coffee. Or rather I should say: you can buy me a flour for Pierogi, cabbage for Gołąbki and beets for Barszcz:)

Subscribe to my Newsletter

First name or full name

Email

By continuing, you accept the privacy policy

Follow me on Facebook

My Instagram

cookinpolish

Polish traditional and contemporary cuisine 🇵🇱🥟🍎🥒🍅🥘

Lard Spread with Saffron Mushrooms - Smalczyk z Ry

Lard Spread with Saffron Mushrooms - Smalczyk z Rydzami - is a seasonal treat in Poland, especially enjoyed in the fall when rydze (saffron milk cap mushrooms) are in season. They are nowadays rather rare in Poland, so dishes with Rydze are considered a treat. I haven't had a chance to find saffron milk cup mushrooms myself so far, so I bought some at a local farmer market. Fresh rye bread with lard topped with ogórek kiszony - what a perfect combo:) https://cookinpolish.com/lard-spread-with-saffron-mushrooms/

Today, November 11th, marks a significant day for

Today, November 11th, marks a significant day for Poles around the world as we celebrate Poland’s Independence Day (Święto Niepodległości). This holiday commemorates the day in 1918 when Poland regained its independence after 123 years of partitions by Russia, Prussia, and Austria. It's a day of parades, concerts, and ceremonies throughout the country.For those with Polish roots, it’s a wonderful opportunity to connect with your heritage and celebrate the resilience and spirit of Poland. This time of year also brings with it some delicious culinary traditions. Poles often enjoy dishes like roasted goose (gęsina), which is especially popular in the Kujawy and Wielkopolska regions. Goose is traditionally served on St. Martin's Day, which coincides with Independence Day, making it a perfect dish for the occasion.Another beloved treat, particularly in the region of Wielkopolska, are rogale świętomarcińskie (St. Martin’s croissants). These rich, crescent-shaped pastries are filled with a sweet poppy seed and almond filling and are a must-try if you’re looking to experience authentic Polish flavors.Whether you’re in Poland or abroad, today is a wonderful day to honor your Polish heritage, enjoy traditional foods, and reflect on the history and freedom that this day represents.Happy Independence Day!

Caramel Wafer Cakes are another classic treat from

Caramel Wafer Cakes are another classic treat from the PRL era in Poland, a time when stores were often empty, and home cooks had to get creative. In my family, we often made these wafers, but instead of caramel, we used homemade jam since caramel spread was hard to come by. Every summer, my mom would make jars of jam, so wafers layered with a sweet filling were a frequent treat on our table. Whether filled with caramel or jam, they were always delicious.
https://cookinpolish.com/caramel-wafer-cakes/

Either you love or hate it. Polish Tripe Soup –

Either you love or hate it. Polish Tripe Soup – Flaki has lots of proponents and the same number of opponents:)
https://cookinpolish.com/polish-tripe-soup-flaki/

It's a great time to make Kapusta Kiszona at home.

It's a great time to make Kapusta Kiszona at home. Autumn cabbage is the best. I make sauerkraut in jars, as I don't have space for a barrel🤩 It comes out perfect, so you know, you don't have to make sauerkraut of 20 kg of cabbage, one cabbage head is just fine and sounds more doable, right? You can add caraway seeds or not, as you like!
https://cookinpolish.com/kapusta-kiszona-sauerkraut/

I have my Zakwas chilled in a fridge. I will have

I have my Zakwas chilled in a fridge. I will have half a glass daily. This naturally fermented drink is rich in probiotics, which are beneficial for gut health, and it also contains nutrients like iron, potassium, and antioxidants that support heart health and reduce inflammation. Plus, having homemade beet zakwas on hand means you’ll be ready to make the perfect Barszcz for your Christmas Eve dinner!
https://cookinpolish.com/kvas-leaven-for-barszcz/

Load More... Follow on Instagram

Friends

Recipes

Lard Spread with Saffron Mushrooms
Caramel Wafer Cakes
jjjjj
Szyszki – Caramel Cones
Caraway Soup with Semolina Dumplings
Old Polish Gingerbread
Polish Zielonka Mushroom Broth
Silesian Ciapkapusta – Panczkraut
Polish Sour Meatball Soup
Kapusta Kiszona – Sauerkraut
Crescent Rolls with Marmalade
Polish Izaura Cheesecake
Ogórki Kiszone Polish Pickles in Brine
Young Cabbage Gołąbki
Crunchy Cauliflower Salad

Categories

Apetizers
Autumn Food
Babcia Emilka's Recipes
Breakfast
Christmas Eve
Desserts
Drinks
Easter
Fast
Featured on
Festive meals
Folk medicine
Immunity
Main courses
Pantry
Party
Poland trips
Polish Tradition
Recipes
Regional Cuisine
Salads
seasonal cooking
Side dishes
Soups
Spring Food
Supper
Where to start
Wild Plants

Convert from kilograms

Unit	Number

Gram:
Kilogram:
Ounce:
Pound:

About me
Terms & Copyrights
Privacy Policy
Google Partner Sites Policy

Copyright © 2024 CookINPolish – Polish Food Recipes

Scroll to Top