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/.
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
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/. Check also the queen of Polish salads in PRL –
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/.
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
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
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
Pesto z czosnku niedźwiedziego Bear’s Garlic Pesto is a great Spring fresh dish – healthy and easy to make. This is an early Spring and only now you can get bear’s garlic (also called ramps or wild leek). It grows in forests, but it’s quite hard to find it over there. In Poland in is
Groch z kapustą Phrase “peas and cabbage” in Polish common language is defined as mixing two things which do not match. Peas and cabbage stew is not a mess, try:) Historically in Poland cabbage is one of the most popular vegetables. It is cheap, so it’s available for poor people. Is easy to store during
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
Ciasto Drożdżowe Polish Yeast Cake is a bit demanding and difficult to me:) Probably it is a case of experience, or in my case – luck of experience:) Anyway, I don’t give up:) Recently I received a recipe for a yeast cake from my friend Victoria. This is her grandma’s recipe and her family use
Polish cucumber salad/Mizeria is one of the most popular and liked side dishes in Poland. The best served with dill or with parsley. I like it this way:) Many people mention adding sugar to Mizeria. Do you eat it this way too? In my family house it was always with salt and white vinegar. You
Baked beetroot cream soup is one of my favorite soups from childhood. Made from baked beets with caramelized onion, naturally sweat – this is what comfort food means to me:)
Kapusta Kiszona 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
Naleśniki Naleśniki – Polish Pancakes is my children’s’ top choice for supper. They like it served with maple syrup or simply with sugar powder. It is 15 minutes to have it on a plate. Try! I like spelt flour, as it is less modified compared to usual wheat flour. We don’t use flour so much,
Placki ziemniaczane, placki kartoflane, plendze, plindze, latkes, plińce Polish cuisine is full of potatoes dishes. It is a cheap vegetable and can be easily stored during winter. In old times it was a poor food, easy to grow, easy to cook and easy to fill the stomach.The old Polish cook book gives a simple recipe
Zakwas na żurek 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 a few days to have your own
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
Zakwas na Barszcz If you plan to cook natural, healthy and delicious Polish beets Barszcz, for example for Polish traditional Christmas Eve, you need to prepare beets kvas/ leaven for Barszcz several days before. Kvas is actually a water from fermented beets. From this amounts of ingredients you will get about 2 portions od kvas
