Simple, quick preparation and here you go: 2 lunches to take with you to work. Try roasted turkey fillet served with young asparagus and mashed potatoes. It’s dietetic and healthy portion of good food.
Roasted Turkey Fillet
Stewed Young Cabbage
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.
For more cabbage Polish recipes check: http://cookinpolish.com/tag/cabbage/.
Polish Potato Pie
Polish Potato Pie is official regional dish of Podlasie: Northeastern part of Poland. It is filling and delicious, if you want less calories- skip bacon:)
This is top five of my favorite Polish cuisine. Polish comfort food. Yum!
Polish cuisine is full of potato dishes, which are cheap and easy to store. Try more delicious potato recipes from Polish cuisine: http://cookinpolish.com/tag/potato/.
Zapiekanka – Roasted Baguette
One of the first street foods and fast foods in Poland, with origins in communistic 80ties. Zapiekanka – Roasted baguette originally was prepared with onion, champignons, cheese and ketchup. Check also my other version of zapiekanka with salami, onions and 3 types of cheese.
Try more of my PRL Polish cuisine’ recipes, you may like Paprykarz and Polish Leczo.
White Radish Salad
White Radish Salad can be a nice everyday portion of raw vegetables on your table. Surówka is in polish cuisine very important part of the dinner- you eat potatoes, meat and – Surówka.
It is a salad prepared from raw vegetables, grated or cut, served with various sauces – sour cream, mayonnaise or oil.
Try also Mizeria, which is very popular in Poland: http://cookinpolish.com/polish-cucumber-salad-mizeria/.
Chicken Aspic
In 80-ties in Poland it was very common to celebrate a name day. One checked the calendar and if your name was in it, he could come to you without invitation with potted flower and best wishes. You needed to be prepared for the day: polish vegetable salad, Bigos (Hunters Stew) and Chicken Aspic were common dishes to put on the table.
For polish vegetable salad check: http://cookinpolish.com/polish-vegetable-salad/.
Polish Gyros Salad
Polish Gyros Salad is very popular on parties in Poland, it is easy to prepare and delicious. It’s name comes from very popular seasoning used here to marinate the meat- Gyros, which is a mix of garlic, coriander seeds, charloc, sweet pepper, fenugreek, chilli pepper, rosemary, oregano, thyme and black pepper.
This is a piece of Polish contemporary cuisine, not traditional one, still- worth to try, as it is delicious:)
You may also like to check: Polish Potato Salad.
Polish Potato Salad
If you have potatoes left from dinner, you can prepare an easy Polish Potato Salad.
It’s filling, it’s delicious, it’s cheap. In 10 minutes you can have a fresh salad for supper or to take for lunch at work.
For more Polish salads check: http://cookinpolish.com/tag/salad/.
Cauliflower Spring Soup
Cauliflower spring soup is great in spring, when cauliflower is fresh and beautiful, but actually you can prepare it throughout the year- using frozen cauliflower.
Beets and horseradish – Ćwikła
In my family house beets and horseradish – Ćwikła is served during Easter and Christmas, it usually goes with home made cold meats and vegetable salad.
Check more beets’ Polish recipes on: http://cookinpolish.com/tag/beets/.
Pokrzywianka – Stinging Nettle Soup
Early spring is a great time for using stinging nettle in the kitchen. Pokrzywianka – Stinging nettle soup is healthy and easy to prepare. Remember to get only top parts of the youngest nettles, away from the motorways.
For the soup I also use other herbs I find. This time it was young sorrel and lovage. I also used bluszczyk kurdybanek: ground- ivy, which is very aromatic. In Old Polish cuisine ground-ivy was as popular as parsley is nowadays (wikipedia: https://en.wikipedia.org/wiki/Glechoma_hederacea).
Baked Polish Sausage and Onion
Baked Polish Sausage and Onion is my idea for May Saturday’s lunch. Sausage is an important part of Polish cuisine:) There is a great range of different sausage types and Poles love: baking them, cooking, frying and grilling. Actually grilling is a new religion in Poland:)
1st and 3rd May are bank holidays in Poland, so majority of people get additional day off and enjoy ‘the long May weekend’. People in Poland start celebrating- they meet with friends and family in gardens and grill, grill, grill!
If you don’t have a garden and staying at home, this is not the end of the world – bake sausages in the oven.
Polish vegetable salad
Sałatka Jarzynowa
I remember from my childhood that Polish vegetable salad – sałatka jarzynowa – was a must for each Easter, Christmas, birthdays and – very popular those times in Poland – name days. In the 80-ties mayonnaise was hard to get in stores, so we used to prepare it at home. It was fun for us, kids to help with all the culinary preparations. Dieticians say that this salad is a dietetic crime, but one cannot deny this yummy tradition, come on! 🙂
I still can’t imagine Easter with a family without vegetable salad. Polish vegetable salad is nice to have with cold sliced meets and Beets and Horseradish Salad.
Meat balls in tomato sauce
After Easter dishes full of mayonnaise, meat and creamy cakes this is a time to get back to ordinary life. Before you weigh yourself after Easter, give some time to yourself:) Our stomachs need some rest. What do you say on meat balls in tomato sauce? No frying, less calories and less time spent in the kitchen.
You may also like to check Polish soups recipes: http://cookinpolish.com/category/recipes/soups/.
Pickled Cucumber Sour Soup
Zupa ogórkowa
Sweet and sour soup, easy to prepare, if you use vegetable stock – will be great for the last days of Lent. Try pickled cucumber sour soup, zupa ogórkowa – popular Polish soup. Dill Pickle soup is something specific to Polish cuisine, try your non- Polish friends with it’s taste:)
Palm Sunday in Kurpie
Last Sunday before Easter is called Palm Sunday. It is a Christian feast that commemorates Jesus’ triumphal entry into Jerusalem.
The biggest folk feast takes place in Łyse village, Kurpie area. You can admire colorful procession – people are traditionally dresses and carry artificial palms. Each year there is a contest for the most beautiful and the biggest palm.
On the folk fair you can buy traditionally prepared food and sweets, handmade palms, Easter decoration and breath a folk feast atmosphere.
Polish Liver and Onion
Liver and onion has its origins in Jewish cuisine. Jewish culture has been alive in Polish culture for centuries and has influenced also Polish cuisine. Polish Liver and Onion is one of the most popular ways of preparing the liver.
If you prefer lighter approach you may like Liver salad with strawberries recipe, which will be published on my blog soon:)
You may like to try Polish comfort food recipes, open the link: Comfort food.
Polish Tripe Soup – Flaki
Either you love or hate it. Polish Tripe Soup – Flaki has lots of proponents and the same number of opponents:)
Several years ago it was a standard starter on weddings, nowadays you are usually faced with a choice: tripe soup or chicken soup (Rosół recipe).I always take Flaki! 🙂
For me using tripes, liver and other offal parts is a respect for the animal, that gave his life so that we could eat it. Some may say it is also in line with ‘zero waste’ trend that is getting more and more popular nowadays. I support it!
Meat Balls in a Dill Sauce
Looking for a light and healthy dinner idea, that will suit both children and adults? Try this recipe for Meat Balls in a Dill Sauce.
Check also: Polish recipes for salads: http://cookinpolish.com/tag/salad/.
Polish Spring Cottage Cheese
First vegetables available in spring- radishes and spring onions are the basis of my favorite Polish spring cottage cheese. I use both radishes and radish sprouts. Sprouts are rich in minerals and can be easily grown at home.
In Poland we use dry write cheese – farmers cheese – Twaróg. It is easy available in each grocery store in Poland. My Grandma was sometimes making curd herself, using fresh milk from her neighbour, who has cows.
Try also Paprykarz, smoked fish bread spread, very popular in PRL.
