After Easter dishes full of mayonnaise, meat and creamy cakes this is a time to get back to ordinary life. Before you weigh yourself after Easter, give some time to yourself:) Our stomachs need some rest. What do you say on meat balls in tomato sauce? No frying, less calories and less time spent in …
Zupa ogórkowa Sweet and sour soup, easy to prepare, if you use vegetable stock – will be great for the last days of Lent. Try pickled cucumber sour soup, zupa ogórkowa – popular Polish soup. Dill Pickle soup is something specific to Polish cuisine, try your non- Polish friends with it’s taste:)
Bitki wołowe z kaszą gryczaną Let me introduce you another staple set in Poland for dinner. Beef Cutlets with Buckwheat under sauce, served with pickled cucumber – what can be possibly better? Maybe Kotlet Schabowy or Bigos:) For Kotlet Schabowy recipe check: Breaded Pork Cutlets. For Bigos check: Polish Hunter’s Stew. This is a great …
Zupa szczawiowa Polish Sorrel Soup is one of my top 3 best soups from childhood:) Sour and sweet, made of sorrel collected last summer and preserve in the jar for the rest of the season. In Spring I make sorrel soup with fresh sorrel, fresh with no fertilizers used for growing, as I always collect …
Groch z kapustą Phrase “peas and cabbage” in Polish common language is defined as mixing two things which do not match. Peas and cabbage stew is not a mess, try:) Historically in Poland cabbage is one of the most popular vegetables. It is cheap, so it’s available for poor people. Is easy to store during …
Byczki Sweet Sauerkraut Soup is not a popular soup in Poland nowadays, but this is a soup my Grandma was cooking years ago. Her roots were in Eastern Poland, she was born on the area, which after a II Worlds War has become a Belarus territory. The taste is sweet and sour, one of my …
Minced Meat Cutlets Polish Kotlety Mielone could be called meat balls, but in Poland we make them more oval and flat compared to a ball:) Some may call them Polish hamburgers, but we usually made them with pork while I associate hamburgers mainly with beef. In Polish cuisine they are a staple for family dinner, …
Bitki wieprzowe I make Stewed Pork Chops every couple of weeks, each time I don’t have time or just not feel like cooking each day. I make a bulk portion of simmer pork chops and my family is happy with it, specially once I serve it with Kopytka – diagonal shaped potato dumplings. The other …
There is just few steps from chicken soup to Krupnik. If you are cooking broth – you can change your mind almost anytime, add barley and potatoes and here it is- Krupnik – chicken soup with barley:). It is ‘all in one’ kind of soup, nutritious, hearty, warming and healthy. If you add millet instead …
Rosół drobiowy What about a rich broth made of poultry for Sunday dinner? Polish Broth – Rosół drobiowy is the most popular choice in Polish families:) Rosół is one of the most iconic of Polish comfort foods and Polish foods at all. Check my recipe to get clear, full of flavor and aromatic Rosół, just …
Placki ziemniaczane, placki kartoflane, plendze, plindze, latkes, plińce 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 …
Polish Żurek is a soup traditionally prepared for Easter. In some Polish families White Borsch is cooked instead of Żurek, the difference is Kvas/ starter that is used. For Żurek- rye starter, for Borsch – wheat kvas. If you plan to cook traditional Polish Sour Soup Żurek, you need a rye starter. You can buy …
Zakwas Kvas is a basic ingredient of Żurek, traditional Polish soup, prepared for Easter. It can be also called: kvas or rye sour soup 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 kvas/ starter …
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/ leaven 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 …
