Sos Tatarski Tartar Sauce is a classic condiment popular in Poland, that adds a unique flavor and aroma to many dishes. Its creamy texture combined with chopped pickles and marinated mushrooms makes it an excellent complement to grilled dishes, fries, or fish. It can also be simply be served with polish sandwiches or with Easter
Proziaki – Polish Soda Bread can be a life saver once you run out of bread on Sunday. You can have fresh, crispy delicious bread in 40 minutes. In the past, proziaki were commonly consumed in rural areas, where they were easy to prepare with readily available ingredients such as flour, kefir or buttermilk and
Łężnie – Bieszczadzkie kotlety ziemniaczane z kapustą kiszoną Łężnie Potato Cutlets with sauerkraut have their origins in old Lemko cuisine, which was prevalent in the Bieszczady area of Poland before World War II. Although they were displaced during the war, remnants of their culinary heritage can still be found in the region, including dishes like
In Poland, beetroot is a beloved ingredient that features in many traditional dishes. From classic Beetroot Barszcz to tangy beetroot salads like Ćwikła, beet holds a special place in Polish culinary culture. Today, I’m happy to share with you a refreshing Raw Beet Salad recipe, that celebrates the flavors of raw beetroot, carrots, apples, and
In the heart of Polish cuisine lies a humble yet extraordinary ingredient: forest mushrooms. This Fresh Mushroom Sauce is a versatile addition to any meal, bringing a touch of comfort to your table. Whether you’re drizzling it over Gołąbki or using it as a hearty topping for Kotlety Mielone, this sauce is sure to evoke
Zupa grzybowa Late Summer and Autumn is the time of mushrooms picking and Poles are actually obsessed with it:) On weekends you can find dozens of cars in forest parking lots, making it difficult to find a parking space. Forget about finding a place, if you are too late, which is about 7-8 a.m:) When
Buraczki zasmażane Sauteed Beets! This salad is for sure one of the best, one of the most delicious of Polish side dishes. It tastes great with Kotlety Mielone– Polish minced meat patties. This combo is actually a staple serving. Sauteed Beets are also so good with Kotlety Schabowe and for example with Beef Bitki. It’s
Buraczki na zimę Canned Pickled Beets are my mom’s specialty. I used to call her and ask how she made them, but it was always – add sugar, salt and vinegar to taste, no specific recipe, which made me crazy:) Last time I was visiting my parents I decided I needed to make Canned Pickled
Zsiadłe Mleko in English might be referred to as Soured Milk. It’s fresh, light, tangy and refreshing. Perfect for a Summer dinner. Zsiadłe Mleko served with new potatoes and crispy lardons, sprinkled with dill is a real deliciousness. Try easy recipe for Zsiadłe Mleko and Potatoes. What is actually Zsiadłe Mleko? Zsiadłe Mleko is a
Pyry z Gzikiem is a delicious simple dish, with origins in Greater Poland – Wielkopolska. Its capital is Poznań, so next time visiting Poznań, don’t forget to try it in a local restaurant:) Pyry mean: potatoes, but it’s a regional expression, used only in Wielkopolska. Gzik is a farmers cheese with fresh veggies, in other
Kluski Szare If You like potato dumplings, you’d love Kluski Szare. They are called grey – because of their greyish coloring, which is a result of using raw potatoes. Grey Potato Dumplings are regional Polish dish, they are most popular in Greater Poland and in Silesia. They are delicious with fried diced kiełbasa and onions.
Canned Pickled Peppers, in Polish: papryka w occie, papryka konserwowa, is a great side for dinner, specially in Winter. In my childhood fresh peppers, tomatoes, cucumbers in Winter were not available. But my mom and my grandma were smart, so in Summer they packed delicious seasonal vegetables into jars and preserve them for Winter. Our
Strawberries got much cheaper, as they are in full season. To preserve this deliciousness for Winter, I made Polish strawberry jam, exactly as my Mom used to make in my childhood. With no jelling sugar, simple and short list of ingredients. Sugar and lemon juice are preservatives, they help to preserve jam over Winter. Although
New Spring cabbage is a deliciousness that I use for many dishes in Spring. I make it stewed, I make soup and lately I made Young Cabbage Slaw in a different way than usual. I loved it, so I decided to share it with you. Recipe is so easy and there is only few ingredients
I haven’t had asparagus in my childhood, there was shortage of food in a hard times of communism and we usually had a simple food. Nowadays asparagus is common on Polish tables, but I was convinced it was a piece of modern Polish cuisine. What a surprise it was when I found a recipe for
It’s a great time to make lacto fermented pickles. I love cucumbers this way, lately I tried 2 Day Pickled Radish and all my family was happy to try it. It’s great to grill parties, fresh and crispy, with a dill flavor and a bit of garlic. I invite you to experiment a bit and
In late 80ties new seasoning gain great popularity in Poland – a yellow universal seasoning I don’t want to refer to, because one of the main ingredients of it is monosodium glutamate, that is not healthy and which I don’t use. Instead I make my own dried Homemade Vegetable Seasoning. Are you interested in an
Leniwe pierogi, leniwe kluski Lazy pierogi are a treat to many Polish kids. They are delicate in texture, they taste great with breadcrumbs sauteed in butter. If you are serving lazy pierogi for kids – sugar is necessary, for many adults too 😀 The main ingredient is twaróg– Polish farmer’s cheese. What to do if
Kotlety jajeczne Egg patties is a simple vegetarian dinner idea, in Poland they are often served for dinner in school canteens and milk bars. They are also loved and cooked in Polish families. Crispy egg patties can be served with cooked potatoes or kasza: buckwheat or barley. They will taste great with carrot and peas
Another vegetarian version of gołąbki, if you are a lit bit overwhelmed with masses of meat used in Polish cuisine, check this recipe for buckwheat and mushrooms cabbage rolls. The preparation process is just like classic Polish cabbage rolls, so you probably have experience in it, but the outcome can surprise, both meat lovers and