Polish Ukrainian Borscht

Barszcz Ukraiński

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.

Polish Ukrainian Borscht served
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Ruthenian Pancakes

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.

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Polish Gołąbki Recipes

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?

Polish Gołabki recipes - different types of cabbage rolls
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Hop Shoots in Butter

I have read about it last year, but it was to late to forage, this year I remembered to collect young hop shoots and I made hop shoots in butter and garlic. I steamed it first and then sauteed on frying pan. Recipe is easy, while the main ingredient is not so obvious. One can associate hops with beer production, but with delicious dish? Never!

Hop shoots for me taste a little bit like asparagus and a bit like string beans, I would say something between them. They even look like asparagus and can be served the same way. You may try them with white sauce like the one in this recipe.

Hop Shoots in Butter served on the plate
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Asparagus in White Sauce

I haven’t had asparagus in my childhood, there was shortage of food in a hard times of communism and we usually had a simple food. Nowadays asparagus is common on Polish tables, but I was convinced it was a piece of modern Polish cuisine. What a surprise it was when I found a recipe for Polish style asparagus originated in XVIII century! Here is a source. I made asparagus in white sauce in a comparable way that it was in that old recipe, ingredients for sauce are the same, but I slightly changed the way of preparation.

asparagus in white sauce served on the plate
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Prune Stuffed Pork Loin

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.

Prune Stuffed Pork loin roasted
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Roast Rolled Pork Belly

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.

Roast Rolled Pork Belly served on the table
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Polish Meatloaf with Eggs

Pieczeń Rzymska, Klops

Polish Meatloaf with hard boiled Eggs appears to be a popular Easter dish in Poland. It looks very nice on the table, while is rather easy to make. You can use already ground meat or ground it yourself, then it is just a matter of seasoning and few simple ingredients that would make a perfect Easter dish.

Meatloaf can be served cold on open sandwiches or warmed up and served as a main dinner dish with boiled potatoes and nice side dish, such as lettuce and sour cream (cut roughly lettuce, add sour cream, some salt and couple of tablespoons of vinegar and it is it).

Polish Meatloaf with Eggs served cold on a plate
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Hreczanyki – Patties with Buckwheat

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.

Hreczanyki - Patties with Buckwheat
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Egg patties

Kotlety jajeczne

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.

Egg patties served on a plate
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Buckwheat and Mushrooms Cabbage Rolls

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!

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Potato Stuffed 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.

Potato Stuffed Cabbage Rolls served
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Mushroom and Buckwheat Stuffed Zucchini

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:)

Mushroom and Buckwheat Stuffed Zucchini
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Silesian Beef Roulade

Śląska rolada wołowa

Silesian Beef Roulade is next to Silesian dumplings – kluski śląskie probably the most popular Silesian dishes. They both go together so well too. The third element to get perfect Silesian dinner is modra kapusta– a stew of red cabbage.

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Spare Ribs and Sauerkraut

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? 🙂

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Gołąbki – Polish cabbage rolls

Pigs in the blankets

I think that Gołąbki – Polish cabbage rolls are one of most popular and most liked Polish dish. Exactly as is in my family home. When my mum asks my children what to cook for our visit, they say: Gołąbki:)

There are many ways to prepare gołąbki, my Mum boils, while many people bake them. Many people cook them in tomato sauce, I prefer to cook gołąbki in a light broth and make a tomato sauce for serving.

Gołąbki Polish cabbage rolls served on the plate
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Potato Copa Śląska

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.

Potato Copa śląska in a baking dish
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Bean and Sausage Soup

Zupa z fasoli “Piękny Jaś”

Once I came across fresh large bean on the local farmer market, I wanted to cook bean and sausage soup. The bean was called Piękny Jaś, meaning: Handsome Johnny:) This flat, kidney-shaped bean is white, large, delicate and a little bit sweat in taste. It is actually a regional specialty, specific to south of Poland, original Piękny Jaś is the one grown in Nowy Sącz areas.

bean soup served on the plate
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Goose Gizzards – Gęsie Pipki

I have been eating this dish last Summer in a restaurant in Chełm – Gęsie Sprawki. I knew this place from restaurants makeover TV show on Polish TV: Kuchenne Rewolucje by Magda Gessler and I really wanted to try dishes over there. Goose Gizzards – Gęsie Pipki is a creamy garlic stew made of goose gizzards, soft and tender, delicately garlic, delicious. Gęsie Pipki is a Polish name for it – it comes from regional cuisine and might be found funny for Poles:)

I decided that I need to copycat this recipe. I did. And I succeed:) I was 100% satisfied with my Goose Gizzards Gęsie Pipki, they were soft, creamy, I added more garlic to my taste and served it with buckwheat. Yum!

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Rice and Apples

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.

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