Szembeka Market was open in 1944. It is located in Grochów- district of Warsaw which is on the right side of Vistula River. People from many other places come to this place every Saturday for best quality vegetables, meat from local producers, eggs, bread, fish, but also clothing, second hand old products, Chinese products and […]
If you are preparing chicken stock, you can quite easily make some more for future use. I usually buy more fat meat and prepare 3 portion of stock, one to be used at once and two, which I preserve in jars. Then during a week I open the jar, add whatever is needed to 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,
Polish cucumber salad/Mizeria is one of the most popular and liked side dishes in Poland. The best served with dill or with parsley. I like it this way:) Many people mention adding sugar to Mizeria. Do you eat it this way too? In my family house it was always with salt and white vinegar. You
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 when I serve it with Kopytka – diagonal shaped potato dumplings. The other
Baked beetroot cream soup is one of my favorite soups from childhood. Made from baked beets with caramelized onion, naturally sweat – this is what comfort food means to me:)
Śledzie pod pierzynką This herring salad has few layers of ingredients with herring on the bottom of it, that is why it is usually called Herring Under a Blanket. This is one of my favorite herring dishes for Christmas Eve and Christmas.
Ash Wednesday is the first day of Lent, which is a 40 day period of fasting, reflection, repentance and prayer . On Ash Wednesday you go to church and the priest sprinkle your head with ash and says: “Remember that you are dust, and to dust you shall return”. This is to remember, that our
Kapusta Kiszona Sauerkraut Salad is a great immune support during autumn and winter, is a source of vitamins and probiotics. It makes good job for your intestines and your skin condition. You can eat it when you are on diet or just want to stay healthy. Remember to buy sauerkraut from trusted seller, as it
Mackerel is a taste of my childhood. During communism in Poland there was a shortage of food and almost no choice in stores. Now there is a whole variety of fish species to choose from, but mackerel is still the most popular smoked fish in Poland. My Grandma used to prepare Smoked Mackerel Bread Spread
Naleśniki Naleśniki – Polish Pancakes is my children’s’ top choice for supper. They like it served with maple syrup or simply with sugar powder. It is 15 minutes to have it on a plate. Try! I like spelt flour, as it is less modified compared to usual wheat flour. We don’t use flour so much,
Fat Thursday is traditionally the last Thursday before Lent. You can eat sweets and specially lots of polish doughnuts that day, because in few days carnival is over! For Catholics Lent is a period of 40 days of abstinence in expectancy to Easter.
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 na żurek 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 a few days to have your own
Small Dumplings with Sauerkraut and Wild Mushrooms Uszka for Borscht are perfect for Christmas Eve to be served with beets borscht. If you want to cook borscht with dumplings you need to plan it in advance, check it here: http://cookinpolish.com/beetroot-borscht/.
Barszcz z uszkami Beets Borscht with Uszka is traditionally prepared for Christmas Eve in many Polish homes. As the opposite to borscht sometimes forest mushrooms soup is prepared, however not in my family house- we love beets borscht:) One important ingredient of Borscht is a beets kvas/ leaven which you need to prepare few days
