The best time to make traditional Kapusta Kiszona – Sauerkraut for the winter is in the fall, but you don’t have to wait that long to enjoy it. You can easily prepare a fresh batch to enjoy right now, packed with the goodness of cabbage, a touch of carrot, and aromatic caraway seeds. Sauerkraut isn’t […]
Ogórki Kiszone recipe For many Poles, pickled cucumbers, Ogórki Kiszone (pronounced: o-goor-kee kee-shoh-neh), are more than just a side dish, they are a cherished part of our culinary heritage. Growing up in Mazuria lake district in Poland, I vividly remember the summers spent in my our garden, where we would harvest fresh cucumbers and prepare
Young Cabbage Gołąbki with Mushroom Sauce Gołąbki are a classic dish in Polish cuisine, but who says they always have to be served with tomato sauce? This time, I propose Young Cabbage Gołąbki, a version made with young, tender cabbage, served with a savory mushroom sauce. It’s a light and subtle combination that’s perfect for
Masło czosnaczkowe Herb Butter is a great idea for serve it with bread, potatoes, grilled meats, fish, or vegetables. I am experimenting with both herbs I use and dishes I am enriching with herb butter. A lot of space for imagination! Below I share few pictures of the dishes I made with Herb Butter. I
Last time I cooked Hop Shoots in Butter, and they were lovely! This year I wanted to try something new, so I decided to make Fermented Wild Hop Shoots. Recipe is exactly the same as for 2 Days Cucumbers, but while cucumbers are a staple, hop shoots might seem strange to use in a kitchen.
Pierogi ruskie z czosnkiem niedźwiedzim Ruthenian Pierogi with Ramps are not a classic of Polish cuisine, actually I just wanted to try something new with Bear’s Garlic, I harvested this year. I didn’t follow any recipe, I just added ramps to Ruthenian Pierogi filling. I prepared them a little bit different compared to original, because
Zupa Jarzynowa babci Emilki I don’t actually know if Polish vegetable Soup is popular all over Poland, all I know is that Zupa Jarzynowa has been the most common soup in my family house. It was cooked by my babcia Emilka at least once a week. We had a big family living together, each day
In the heart of Polish cuisine lies a humble yet extraordinary ingredient: forest mushrooms. This Fresh Mushroom Sauce is a versatile addition to any meal, bringing a touch of comfort to your table. Whether you’re drizzling it over Gołąbki or using it as a hearty topping for Kotlety Mielone, this sauce is sure to evoke
Zupa grzybowa Late Summer and Autumn is the time of mushrooms picking and Poles are actually obsessed with it:) On weekends you can find dozens of cars in forest parking lots, making it difficult to find a parking space. Forget about finding a place, if you are too late, which is about 7-8 a.m:) When
Buraczki na zimę Canned Pickled Beets are my mom’s specialty. I used to call her and ask how she made them, but it was always – add sugar, salt and vinegar to taste, no specific recipe, which made me crazy:) Last time I was visiting my parents I decided I needed to make Canned Pickled
Grzybki w occie This year there were plenty of mushrooms at the Polish seaside, where we had spent holidays. The weather was not so great, so each day we woke up early and went mushroom picking. I so enjoy foraging for mushrooms in the forest during the summer and autumn seasons! We dried a lot
Zsiadłe Mleko in English might be referred to as Soured Milk. It’s fresh, light, tangy and refreshing. Perfect for a Summer dinner. Zsiadłe Mleko served with new potatoes and crispy lardons, sprinkled with dill is a real deliciousness. Try easy recipe for Zsiadłe Mleko and Potatoes. What is actually Zsiadłe Mleko? Zsiadłe Mleko is a
Pyry z Gzikiem is a delicious simple dish, with origins in Greater Poland – Wielkopolska. Its capital is Poznań, so next time visiting Poznań, don’t forget to try it in a local restaurant:) Pyry mean: potatoes, but it’s a regional expression, used only in Wielkopolska. Gzik is a farmers cheese with fresh veggies, in other
Bear’s Garlic Creamy Soup is a full of vitamins Spring soup. A season for bear’s garlic (which can be also called wild leek, ramps, wild garlic) is quite short, use it and cook this healthy soup. If you still have some ramps left, you can try out other recipes: Bear’s Garlic Cream Cheese or Bear’s
I’ve made Dandelion syrup few times so far. It’s so tasty. My children like pancakes splashed with Dandelion syrup just as much as with maple syrup. In Polish folk medicine it is know from ages as a cure for cough and a help with liver cleansing. Dandelion syrup recipe can be found in Saint Hildegard
This Chłodnik – cold soup – my Grandma was making us quite often, we loved to eat it accompanied by boiled potatoes sprinkled with sauteed onions and/or fried bacon. I remember that we used to have only one shared plate of potatoes (with onions, bacon and dill) for the whole family and we would scooped
Oberiba – Śląska zupa z kalarepy Oberiba – Kohlrabi Soup is a soup traditionally cooked in Silesia area in Poland. Silesian cuisine is still new to me, but what I’ve tried so far was so good. You may like to check Silesian Dumplings or Silesian Beef Roulade – all so delicious and worth trying. Oberiba
Starting from early Spring I have an access to fresh plants of sorrel. It grows wild in my parents garden. Doesn’t matter how many times it is cut, it always regrows. Some people may be unhappy to have a sorrel and other wild plants instead of grass lawn, but not me. I like wild plants,
Zero waste preserves for delicious Ogórkowa Soup in Winter Cucumbers for Dill Pickle Soup are easy way to get Polish Zupa Ogórkowa any time you like. In the middle of Summer cucumbers are the cheapest and full of taste at the same time. Once you are at the farmers market look for the cheapest cucumbers-
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