Sourdough/Kvas for sour soup/ Zakwas

Sourdough is a basic ingredient of Żurek, traditional Polish soup, prepared for Easter. It can be also called: kvas or sour starter, and is made by fermenting rye (for Żurek) or wheat (for White Borsch) flour. The process is easy, although you need few days to have your own homemade sour starter.

There is a whole variety kinds of sourdough, that you can prepare and use for soups, it depends on the flour you use. I prefer oatmeal one, because you can get very fresh flour on the spot- all you need to do is to grind oatmeal in an old coffee mill:) If you plan to make 100% traditional Żurek, use rye flour and follow the instructions below.

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Uszka for Borscht

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/.

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Beets Borscht with Uszka

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, but not in my family house- we love beets borscht:)

One important ingredient of Borscht is a beets kvas/ sourdough which you need to prepare few days before. How to prepare a sourdough you can check here: http://cookinpolish.com/beet-sourdough/.

These amounts of ingredients are set for a big family and there will be enough of Borscht for Christmas Eve and the Christmas as well:)

For Christmas Eve we usually have Beets Borscht with Uszka, while for other occasions we have it for example with Sauerkraut and Wild Mushrooms Buns.

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Polish Breaded Pork Cutlets Schabowe

Kotlety schabowe

Last weekend me and my husband Robert decided to prepare a full 2 course meal for our family of 4. Traditional and standard;) Polish dinner on Sunday is a rich broth and Kotlety schabowe: Polish breaded pork cutlets. They can be compared to Austrian Wiener Schnitzel, but does not have to be prepared from veal.

We went to the local market where you can get vegetables and meat directly from farmers.

I prepared pork chops, Robert prepared rosół – rich chicken broth- check it here: http://cookinpolish.com/polish-broth-chicken-soup/

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Kvas/ Sourdough for Borscht

Zakwas na Barszcz

If you plan to cook natural, healthy and delicious Polish beets Borscht, for example for Polish traditional Christmas Eve, you need to prepare beets kvas/ sourdough for borscht few days before. Kvas is actually a water from fermented beets.

From this amounts of ingredients you will get about 2 portions od kvas to borscht. I usually prepare more sourdough. One portion I use for Borscht and the rest I refrigerate and drink everyday half a cup of it. I love this taste, it is also very healthy drink. When you drink kvas, you get vitamins, minerals and probiotics. It’s so good to your immune.

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“Russian” dumplings/ Pierogi ruskie

Dumplings are cooked in many East and Central European countries, maybe this is about being Slovian, maybe they are just so tasty and we know how to prepare them:)

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