Kotlet schabowy (pork chop) Pork chop is the most popular polish dish. I think that every Polish people know this kind of meat. Most of people prefer eating pork chops with potatoes and some salad. Personally, it's my favorite dish but I prefer eating it with chips. Components: pork, crumbs, eggs and milk.
Ĺťurek (Sour-rye soup) Preparation time: 1.5 - 2 hours Ingredients: 3 liters of vegetable broth 1 kg white sausage 750 ml to 1 liter of sourdough rye 1 - 2 cloves of garlic 4 tsp horseradish a few bay leaves and allspice grains salt, pepper, marjoram a few tablespoons of cream 30% 10 hard-boiled eggs 7 tablespoons of good quality wheat flour 500 ml hot water To the hot broth put white sausage whole, cook for an hour on low heat. After this time, remove the meat from the broth. After cooking the sausage to the pot with the broth gradually pour the sourdough, controlling the degree of acidity. Add the spices: chopped garlic, horseradish, bay leaves, allspice, dried marjoram, salt and pepper to taste. At the end add sausage cut into slices and cream. Soup can be administered in the bread, remembering to add to it chopped into quarters hard-boiled eggs. Enjoy it!
Sernik (cheesecake) Cheesecake is the most popular polish dessert. Components: 0.75 kg of cheese semi, 2 egg yolks, 1 cup granulated sugar, 1/2 cube of margarine, 1 tablespoon cornstarch, 1 vanilla sugar, 4-5 packs of biscuits Rub 2 eggs yolks with 1 cup of sugar and half a cube of margarine. Add 1 tablespoon cornstarch, 1 vanilla sugar. Then mix everything well. Add the cheese's turning. That's all well mixed. Lamina (rectangular) put biscuits. Put half of the biscuit hot curd. For mass re-arrange biscuits and again cover the remaining portion of them. Rearrange the mass biscuit. Biscuits pour hot chocolate mass.
Zagraj (soap) With a few ingredients you can often get a dish of unparalleled taste and this soup dishes such is included. And that slice of bread with lard and pickled. Simplicity excellent. Ingredients: - 0.5 kg of potatoes, 1 carrot, 6 tablespoons of wheat flour (wheat flour also be suitable), 150 g smoked bacon (can be smoked bacon or jowl), 1 onion, bay leaf, allspice, peppercorns, salt Execution: 1 In salted water cook the peeled and diced potatoes and carrots cut into slices. 2 Put pepper, bay leaf and allspice. 3 The flour and water, knead the dough and knead it a tiny dumplings (if the dough is too loose, you can add the flour). 4 When the potatoes are already soft, throw dumplings into boiling soup. They are ready at a moment after surfacing. 5 Cut the bacon into cubes, chop the onions (or garlic) and fry for pan. Add to soup. Add salt to taste.
Pierogi leniwe. Ingredients: 500g cottage cheese (semi), 3 eggs, salt, 1 cup plain flour Method of preparation: Separate the eggs Cream the cheese with the egg yolks. (Top pestle to crush potatoes or stick to the dough). Beat the whites with a pinch of salt mixer to stiff peaks. Stir gently until the curd. Finall, add the flour and knead the dough. (Dough will be slightly sticky. If need be, sprinkle a little flour. Entire trick is to add it as little as possible , the dumplings will plump). Best to divide the dough in half. One half to translate on the counter sprinkled with flour and roll form. Roller flatten slightly. (You can also do the knife gently cut to form a box). The shaft cut into diagonal pieces. Do the same with the other half of the dough. Boil in salted water portions. When they will leave, pull out with a slotted spoon. Serve with melted butter and sprinkled with sugar (preferably brown). Enjoy your meal.
Bigos (stew) Time: you have to start three days earlier , and the same preparation is about 2 h cooking Number of servings : a big pot for about 10 servings Ingredients: 1 kg sauerkraut, 1/2 pounds white cabbage, 4 types of meats - each after about 200 g: roast pork, roast pork loin , two sausages, 3 apples, 50 g of dried mushrooms, 2 onions, 1 tablespoon butter200 g dried plums, 2/3 cup red wine, salt, pepper and sugar, 1 teaspoon marjoram, 1 teaspoon rosemary, some seed juniper, 3-4 bay leaves, pepper in grains (a few), 1/2 teaspoon allspice The day before (or at least a few hours): plums swamped with water and allowed to stand. Dried mushrooms also pour water.Soaked mushrooms puts in a saucepan and cook on a gas (in this water, which is soaked). Plums Drain off (keep the water) and cut. Sauerkraut finely slicing. Young cabbage slicing into strips and I pour hot water. Imprint. For pot pour a glass of water and throw two types of cabbage. I put on a little fire and soul.Pick apples and then I wipe on a grater .Mushrooms Drain off ( leave the water after cooking !) And slicing them into strips .Cuts of meat into small pieces. Meat, for example, roast pork, some meats. Theoretically hardly used, for example, cooked poultry. Adds cut meat . And plums and mushrooms, along with water from the plums and water from cooking mushrooms. Slicing the onion finel. Melt the butter in a frying pan, throw in the onions and fry until it is glassy. I throw all the spices. When it comes to salt, sugar and pepper then you can choose by taste. I give about 3 teaspoons of salt, a teaspoon of sugar and a teaspoon of pepper. All mix. Pouring wine. I mix soul. The next day, heat up again. At night you can expose a balcony or hiding in the fridg. Bigos heat up a minute every day for the next three day.