Strawberries got much cheaper, as they are in full season. To preserve this deliciousness for Winter, I made Polish strawberry jam, exactly as my Mom used to make in my childhood. With no jelling sugar, simple and short list of ingredients. Sugar and lemon juice are preservatives, they help to preserve jam over Winter. Although I added one magic ingredient, that makes strawberry jam taste exceptional and it was.. butter. Try that trick and you’ll never use the other method:)
My Polish strawberry jam is spreadable, I use it just like butter with bread and butter. It’s great with pancakes, waffles and cakes. And what’s most important it tastes amazing!
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?
New Spring cabbage is a deliciousness that I use for many dishes in Spring. I make it stewed, I make soup and lately I made young cabbage slaw in a different way than usual. I loved it, so I decided to share it with you. Recipe is so easy and there is only few ingredients needed to have this fresh and crispy side dish. I served it with kotlety mielone (minced meat patties, by some people called Polish hamburgers) and boiled potatoes. A lot of dill on the top and you get a perfect Spring dish.
It’s a great time to make half sour pickles. I love cucumbers this way, lately I tried half sour radish and all my family was happy to try it. It’s great to grill parties, fresh and crispy, with a dill flavor and a bit of garlic. I invite you to experiment a bit and try radishes or other vegetables. Let me know please how you liked it and what kind of vegetables have you tried.
Celeriac Slaw is one of the slaws you can get in Polish milk bars, canteens and simple food restaurants. It could be one of the ‘bukiet surówek’ – ‘slaw bouquet’ set. Check what can be also included in it here: Polish Slaw Bouquet.
Celeriac is a popular vegetable in Poland. In comparison to celery known in US, which is a a green stick, Polish celeriac is a round root and it may be really big. They both are all the same family of vegetables, but stick celery become popular in Poland relatively not long ago, while celeriac is used commonly in Polish households. Check celeriac slaw, it cannot be compared to any other vegetable, it’s really worth trying.
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.
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.
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.
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!
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.
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:)
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.
In my family house I am the person, who is responsible for making Dried Fruit Christmas Eve Kompot:) It is a healthy drink that is always on our Wigilia table.
It’s made of dried fruits and spices. Actually you can use your favorite dried fruits, but the core are dried apples and pears. You can change ratio of fruits and finally get the flavour that suits you and your family the best.
I also add freshly squeezed orange juice, which might be not so traditional, but makes a difference and helps me to get my favorite taste of Kompot z suszu.
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.
Polish jellied carp is very popular in Poland, it is traditionally served on Christmas Eve. My sister loves it, so each year she makes it for us. If you are not so much for carp, you can use another fish you like, it will be just as good:)
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! 🙂
I found Potato Copa Śląska recipe looking for plum cooking ideas. It so reminded me of Plum Knedle – the same ingredients, the same deliciousness. Making Copa is for me actually a lazy way to have the same great flavor, without time consuming knedle preparation. Silesian cuisine is still a greenfield for me, but all silesian dishes I know are super delicious.
Years ago my Grandma Emilka was preparing these yeast dumplings for Christmas Eve, she was using her own recipe – some of this and a handful of that, just like an experienced Polish cook. Nowadays my sister Kasia got over- she recreated recipe and now she is making the best Grandma’s Yeast Dumplings. They are filled with either forest mushrooms and sauerkraut (perfect with beets borscht too) or: poppy seed filling (served as a Christmas Eve dessert).
I advise you to make the filling a day before, because one day preparations might be overwhelming.
Make a double or triple portion of the filling, if you plan to make also dumplings or poppy seed roll. Filling can be stored in a fridge for 2-3 days or you can freeze it for later.
I remember my mum would often make us Rice and Apples for supper, while we were spending Summer holidays in our Summer small house. We didn’t have a lot of attractions over there, several responsibilities instead 🙂 Rice and Apples was one of my favorite dishes, sweet and creamy, with a dash of cinnamon. We had it with a cup of Inka- popular polish grain coffee.