Polish traditional meals
Comenius Project. Let’s create a multicultural Europe.
„Beetroot soup with raviolis”
Beetroot soup - flim
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Ingredients: - 1 kilogram beets - 2 carrots - 2 parsleys - half an celery - salt, pepper - maggi (condiment) - 1 slice of bread - 5 parts of garlic - 1 spoon of sugar - condiments - raviolis - mushrooms - cabbage Instructions: First, you have to prepare special mixture (borsch). It’ll be good if you do this 3 or 5 days before the Christmas Eve. So you have to wash the beets, peel and cut it for fine plasters. After that put the beets in jar and put there all parts of garlic in it. The flood it warm water and put 1 slice of bread on it. After that, put small dish towels. After few days from jar will be sourish smell. At the Christmas Eve from vegetables cook mixture – vegetables flood 2 glass of water, put there some condiments which are needed to cooking soups. Cook it about half an hour – that mixture should be about one glass. After that throw away vegetables and add for that acid of beets (borch). All mixture season some condiments. It has to be so strong taste -> beets & pepper taste, so you should add for that mixture a lot of pepper. After that cook borsch for few minutes. Serve it on the beginning of supper with raviolis, mushrooms and a little of cabbage. Have a nice soup! It’s delicious, I’m sure.
“Gingerbread”
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Ingredients: 1 cup sugar 1 cup honey 1 / 2 cup margarine 6 eggs 2 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon spice for gingerbread 1 cup sour cream Instructions: Melt margarine, sugar, honey and spice gingerbread. Then pour the cream and bring to boil. When cool to cold add the yolks, flour, baking soda and cinnamon at the end of whites. Bake for about 1 hour.
“Croquette”
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Ingredients ● 2 lb. (about 4) russet potatoes, peeled and halved ● 1 large onion, finely diced ● ½ carrots, finely diced (optional) ● 2 Shiitake mushrooms (optional) ● 2 Tbsp. oil ● 1 lb. ground beef ● 1 egg ● 1 tsp. salt ● ¼ tsp. white pepper ● Freshly ground black pepper ● 3 eggs for the breading ● 2 cup Panko ● ½ cup all purpose flour ● Oil for deep frying ● Tonkatsu Sauce Instructions: In a large pot, put water and potatoes and bring it to a boil. Cook potatoes until a skewer goes through the potato easily Remove the potato from the heat and drain the water completely. When you do so, use a lid to partially cover so the potatoes don’t fall off from the pot. Move the pot back to the stove. On low heat shift the pot so that remaining moisture will completely evaporate (but don’t burn them). Turn off the heat and mash the potatoes. Unlike mashed potato, you don’t have to mash completely. You can want to leave some small chunks for texture. Set aside. Meanwhile, chop onion, carrot, and mushrooms finely. In a large skillet, heat oil on medium high heat. Sauté onion until soft. Add carrot and Shiitake mushrooms and cook until they are soft.
Add the meat and break it up with a wooden spoon. When the meat is cooked through, add salt, white pepper, and black pepper. Set aside. When both mashed potato and meat mixture are ready, add the meat mixture into mashed potato in the large pot. Make sure you leave the liquid behind. We only want dry ingredients into the pot. Discard any liquid left in the pan. Add an egg and mix all together until everything is well combined. Set aside till cool down a bit (so you can actually hold the mixture with your hands). While the mixture is still warm, but not hot, start making Korokke balls. Dredge each ball in flour, egg, and Panko. In a wok (or frying pan), heat oil over medium high heat. Deep fry Korokke until they are golden brown. Inside is already cooked, so all you need to do is to make it nice brown color. Transfer Korokke to paper towels and let the oil absorbed in the paper. Serve immediately with Tonkatsu Sauce.
GOOD LUCK & ENJOY YOUR MEAL!