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CookINPolish – Polish Food Recipes

Polish Cuisine – Hungry and Sentimental

  • Where to start
  • Recipes
    • Soups
    • Spring Food
    • Immunity
    • Apetizers
    • Breakfast
    • Christmas Eve
    • Desserts
    • Drinks
    • Fast
    • Festive meals
    • Main courses
    • Party
    • Salads
    • Side dishes
    • Supper
    • Regional Cuisine
    • Seasonal Cooking
  • Christmas Eve
  • Wild Plants
  • Immunity Boost
  • Babcia Emilka’s Recipes
  • Regional Cuisine
  • About me
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traditional food

Christmas Eve Beans

Leave a Comment / Autumn Food, Christmas Eve, Fast, Festive meals, Recipes, Regional Cuisine

Lately, while looking for some new not so popular Polish Christmas Eve traditions and foods, I came across recipe for Christmas Eve Beans. Next day I found this year’s fresh “Jaś” beans on a farmers market and decided to check it out. Recipe is really easy, I tried it and I loved it. Let me …

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10 Traditional Polish Soups

4 Comments / Autumn Food, Folk medicine, Polish Tradition, Recipes, seasonal cooking, Soups, Where to start

Few weeks ago I met a Greek couple living in Warsaw. Dimitris asked me to show him how to cook Bigos. When we talked about Polish cuisine, Anja said that soups are something special for Poland. And this is a fact: in Poland soups are a staple in Polish homes for dinner. You can get …

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Polish Sour Soup Żurek

8 Comments / Autumn Food, Easter, Festive meals, Recipes, Soups, Where to start

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 …

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Kvas/ Starter for rye sour soup

10 Comments / Autumn Food, Easter, Festive meals, Polish Tradition, Recipes

Zakwas 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 few days to have your own homemade kvas/ starter …

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Beets Borscht with Uszka

3 Comments / Christmas Eve, Party, Recipes, Where to start

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 …

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Hi! My name is Aleksandra and I live in Poland. Cook Polish food with me! Read more...

If you liked my posts and tried my recipes, you can consider buying me a coffee. Or rather I should say: you can buy me a flour for Pierogi, cabbage for Gołąbki and beets for Barszcz:)

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CookInPolish - Polish recipes
In Autumn we need vitamins to stay healthy and ene In Autumn we need vitamins to stay healthy and energetic.
Surówka – Polish slaw is always on the Polish table for dinner: you have meat, you eat potatoes and there must also be Surówka as a side dish.
Check my short review of Polish slaws.
https://cookinpolish.com/surowka-polish-slaw/
Having Kwaśnica is a must for me when I’m in Po Having Kwaśnica is a must for me when I’m in Polish mountains. Kwaśnica – Polish Sauerkraut Soup is cooked with lots of meat. It is quite fat, perfect to get warm and comfort yourself after a whole day of skiing. And in Poland it's snowing right now😍
https://cookinpolish.com/kwasnica-polish-sauerkraut-soup/
How do you call it? Galareta, Zimne Nóżki, Studz How do you call it? Galareta, Zimne Nóżki, Studzienina, Nóżki w Galarecie, Galert?All of the names above have the same meaning, they describe one Polish dish – Jellied Pigs Feet.
In my family house we called it Galareta as it actually is and looks like a meat and veggies jelly. You don’t add extra gelatin as bones and skin has plenty of collagen and makes natural jelly.
https://cookinpolish.com/jellied-pigs-feet/#Galareta #ZimneNogi #ZimneNóżki #Studzienina #NóżkiwGalarecie #Galert #jelliedpigsfeet #pigsfeet #polishcuisine #cookinpolish
My today's lunch at work: Kartacze with meat, a re My today's lunch at work: Kartacze with meat, a regional dish from Podlasie in the East of Poland.
These were made by a talented lady from the catering company, but - try my recipe, you won't get disappointed ☺️ Here it is:
https://cookinpolish.com/kartacze-polish-potato-dumplings/
Goose Gizzards – Gęsie Pipki is a creamy garlic Goose Gizzards – Gęsie Pipki is a creamy garlic stew made of goose gizzards, soft and tender, delicately garlic, delicious. Gęsie Pipki is a Polish name for it – it comes from regional cuisine and might be found funny for Poles:)
https://cookinpolish.com/goose-gizzards-gesie-pipki/
While living on boxes during flat renovation, we h While living on boxes during flat renovation, we had today a decent dinner🤩 boiled potatoes, breaded chicken cutlets and sauerkraut salad - kapusta kiszona.
Sauerkraut Salad is really easy to make. I like a basic recipe, but you can add shredded carrots and apple.
My orange in a bowl is only a carrot that was fermented together with the cabbage. This is the way I like buying it.https://cookinpolish.com/sauerkraut-salad-kapusta-kiszona/
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