Polish Bigos (Hunter’s Stew) is one of the most known Polish dishes. It’s pronounced: [ˈbʲiɡɔs]. Each family has it’s own recipe for bigos and each bigos is different, but the core is sauerkraut or/and fresh shredded cabbage and various kinds of chopped meats. You can use meats you like or which have left in the fridge. Yes, this is a great way to get rid of leftovers:) The more kinds of meats you use, the richer the taste, just follow your likes.
You need to stew all the ingredients for couple of hours. Some cooks are making bigos for 3 days, each day stewing again and cooling, so that bigos’ flavors combine and give the best taste:) People in Poland say that the more times you warm up bigos, the better it tastes.
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.
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:)
Byczki Sweet Sauerkraut Soup is not a popular soup in Poland nowadays, but this is a soup my Grandma was cooking years ago. Her roots were in Eastern Poland, she was born on the area, which after a II Worlds War has become a Belarus territory.
Szembeka Market was open in 1944. It is located in Grochów- district of Warsaw which is on the right side of Vistula River. People from many other places come to this place every Saturday for best quality vegetables, meat from local producers, eggs, bread, fish, but also clothing, second hand old products, Chinese products and actually whatever you could imagine.
You don’t see many queues nowadays, but not there- there are sellers with people queuing almost always.
Bazar Szembeka is open from Monday to Saturday from early morning till 4-5 p.m.
Polish Kotlety Mielone could be called meat balls, but in Poland we make them more oval and flat compared to a ball:) Some may call them Polish hamburgers, but we usually made them with pork while I associate hamburgers mainly with beef.
In Polish cuisine they are a staple for family dinner, specially with children. I sometimes add shredded carrot to them, so that my kids ate more vegetables;)
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.
Mackerel is a taste of my childhood. During communism in Poland there was a shortage of food and almost no choice in stores. Now there is a whole variety of fish species to choose from, but mackerel is still the most popular smoked fish in Poland. My Grandma used to prepare Smoked Mackerel Bread Spread for us on Fridays, because we didn’t eat meat then.