So much begins with a meal...

Polish cuisine is a product of long history and comes in variety of dishes, tastes and flavors. Different regions have contributed their own specialities of Polish food. And not just regions. Throughout centuries Poland has been home to many guests of other nations. This is why French, Italian, German, Ukrainian, Jewish and even Oriental influences are present in Polish cooking. And modern cooks keep adding their own ideas.
 

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Polish Recipes: Żurek (Rye Soup)

 

Sometimes called the ‘yesterday's menu soup’,
żurek is a dish that has been enjoyed by many
generations of Poles.

How to make Polish Żurek?

Sometimes called the ‘yesterday's menu soup’, 'Żurek' is a dish that has been enjoyed by many generations of Poles.

There are as many recipes for cooking żurek as there are regions of Poland. It is made differently in Kraków (with vegetables) than in Kielce, Podlasie, Namysłów and elsewhere. The one essential, common ingredient is the leaven made of fermented rye flour with a piece of whole-meal bread crust.

The Lenten Żurek is a very plain soup, served with a minimum of basic ingredients. When fasting is done, żurek becomes a rich soup generously supplemented with cook's special reserves of sausage, spare ribs, bacon cracklings or a hard-boiled egg.

 

Polish soup: Żurek
Polish soup: Żurek

 

To make 'Żurek' you will need:

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Polish Recipes: Traditional Bigos


How to make Polish Bigos?








You will need:

  • 1.5 kg (3 lbs) sauerkraut
  • 1 small cabbage
  • different kinds of meat: pork, chicken, beef, sausage (Polish kielbasa will be the best), about 250 g (0,5 lb.) of each meat, it can be freely changed to taste
  • smoked bacon (optional) - about 100 g (3,5 oz.)
  • one or two onions
  • mushrooms - about 50 g (1,75 oz.)
  • salt, pepper, allspice, laurel leaves
  • 1 cup dry red wine
  • oil

Chop the sauerkraut if necessary, add allspice and laurel leaves to it. Boil the sauerkraut in a large pot in a small amount of water for about 1 hour, until it softens.

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Polish Recipes: Pierogi Ruskie

How to make Polish Pierogi Ruskie?








You will need:

Dough:
  • 2.5 cups wheat flour (about 450 g - 16 oz.)
  • 1 egg
  • boiled warm water (just enough to make a smooth and flexible dough)

Flour the board and knead the dough from ingredients above (prepare a smooth and flexible one).

Filling:
  • 5 large potatoes
  • 400 g (15 oz.) cottage cheese
  • 3 medium  onions
  • salt and pepper

Cook potatoes and grind them. Brown the chopped onion in butter. Mix the ground potatoes, onion and cheese together and add salt and pepper.
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Polish Recipes: Cookbooks

Looking for more great Polish recipes? I have found some interesting ones at Amazon for you.
 
If you want to feel the real tastes of Polish pierogies and more must consider these books. 
 

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Polish recipes: Golabki (golumpki, gwumpki)
 

How to make Polish Golabki (Cabbage Rolls) in mushrooms sauce? (a classic recipe)


You will need:

  • 1 cabbage
  • rice
  • meat (pork, beef, turkey)
  • onion
  • mushrooms
  • salt, pepper
  • cream

Golabki in mushroom sauce
Golabki in mushroom sauce 
 
 
Golabki ('golumpki', 'gwumpki') have three main parts: cabbage, filling and sauce. This is how to prepare them.
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