Prażoki is a dish made of cooked potatoes with the addition of wheat flour. Kind of mashed potatoes, usually served with sauteed onions and greaves.
I saw Prażoki for the first time in a food TV programme and they were introduced as a Kurpie dish. When I checked internet cooking forums I found out that Prażoki are known all over the Poland, but under several names. Some people call it prazoki, other prażuchy, but also completely different names are used like: porka, fusier, psiocha, kamza or lemieszka:)
Yesterday was the last day of Summer:( In order to keep some Summer tastes for short cold Winter days, I made Polish Pickle Cucumber Salad. Canning has a long story in Poland, Polish housewives from 1980ties and 1990ties all the Summer were busy with packing cucumbers, red peppers, forest mushrooms, jams and compotes into jars. I remember pickled cucumber salad my Mum prepared those days, it was called Swedish Salad and had cucumbers and carrots in vinegar solution. My version has also red peppers and onions. Try this recipe, you will have crunchy spicy vegetables to reach for and accompany your meals in Winter.
You may also like simple and easy recipe for Quick Pickled Cabbage, that is ready on the very next day from preparing. I don’t preserve it, it can be stored in a fridge even for a month.
Review of Polish Potato Dumplings – check if you know them all!
Potatoes are one of the most popular food ingredient in Poland. They are cheap and can be easily stored during winter. Potatoes may be easily called a poor food. In the cities you can have pasta and rice more often, but in historically poorer countryside – you have potatoes! It is a popular side dish and a start to many other dishes, such as delicious Potatoe pie, Polish Farmer’s Casserole with sausages or: Polish potato dumplings. Check if you know all 5 kinds of Polish Potato Dumplings, I’m sure you will love it.
There is a whole variety of Polish potato dumplings, they vary in size and ingredients, whether cooked or raw potatoes are used, what kind of flour is used and is it served as a side dish or a main course.
Last Saturday I found fresh forest chanterelles on a local farmers market. They are not cheap, they cost 60 PLN per 1 kg, which is more than 15 USD. However they are sooo good, that I couldn’t resist:) I was waiting the whole season to cook Chanterelle Cream Sauce.
I had some for delicious scramble eggs for breakfast.
For dinner I cooked cream sauce, which I served with grilled turkey breast, young potatoes and mizeria (cucumber salad). However you can have any nice piece of grilled or fried meat with chanterelle sauce: pork chop, beef steak or pork tenderloin. If you prefer to stick with veggie, potato dumplings, crepe and pasta would go very well with this sauce.
It is the middle of the Summer, fortunately in Poland you can still buy young spring cabbage. The taste and texture is delicate and sweet, exceptional:) Yesterday I bought one on a local market, I paid 7 PLN, which is about 2 USD. I prepare Young cabbage salad according to the directions of my sister:)
In July in Poland string beans are getting cheaper and cheaper, so I’m having them every second day. I eat it steamed, keeping it low caloric or.. fry and add garlic and breadcrumbs:) Believe me, once you try it, you will love string beans with breadcrumbs. Or not, hmm, maybe it’s just me:)
This is a classic of Polish seasonal cuisine:) Fresh and healthy Polish half sour fermented cucumbers are easy to prepare and delicious. Once you try them – you’ll love them.
Małosolne often accompany vodka and herring with onion on old style meetings:) During PRL you were not supposed to buy only vodka in restaurants, you had to buy also some kind of appetizer, herring and pickled or fermented cucumbers were the most popular:)
In spring, when vegetables start to grow, they are the freshest and the most delicious. Cabbage, potatoes, dill, cucumber, it is hard to resist:) This is a great time to try Polish Stewed Young Cabbage.
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 winter, so can be used during the whole year. For years people in Poland use it widely, so we have many traditional dishes with cabbage as ingredient.
Peas and cabbage stew appears on official list of traditional polish cuisine of Łódź voivodeship, but is known in the whole country. Can be prepared as fast dish with fried onion, or with greaves.
Children love them. Kopytka Potato Dumplings can be served as a side dish or with a sauce, as a separate meal. Meat sauce, mushroom or vegetable would taste so good. In June try Chanterelle Cream Sauce.
Recipe is easy and you use potatoes left from a dinner. This is what our Grandmas have been doing in the past – using everything and not throwing away a thing. Give a second life to old cooked potatoes:)
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 can be cheated and added vinegar instead of traditional longer procedure of fermentation.