ROSÓŁ – CHICKEN SOUP
Chicken soup is popular in many countries but as we have a lot of cold months in Poland, we love this soup to make us warm. Ingredients: - one big carrot, - one parsley, - a small piece of celery root, - a small leek or one onion, - beef or chicken meat, - one small bay leaf, - black pepper, - salt
Cut vegetables ino smaller pieces. Put the meat and vegetables in a large soup pot and cover everything with cold water. Season the broth with salt and pepper. Heat and simmer, uncovered, until the chicken meat falls off of the bones and the vegetables are soft. Season chicken bouillon to taste. Stir together, and serve with pasta. If you add tomatoe paste it will be also a delicious tomato soup.
PIEROGI – DUMPLINGS
Pierogi are traditional Polish food. Dumplings are made of dough filled with different stuffing. Stuffing in dumplings can be: meat, cabbage with mashrooms, curd cheese, fruit or vegetables. The dough is made from oil, eggs, flour, salt and hot water. Damplings are shaped as shells. They can be served as a sweet or salty dish.
How to make a perfect dough: Put 0.5 kg of flour into a bowl. Add a teaspoon of salt. Pour hot water and mix the flour with a spoon – it cannot be too loose (if it is – add more flour). Add one egg yolk and a spoon of oil and knead into elastic dough. Use a rolling pin to roll the dough (it should be no more than 3mm thick), cut circles of dough with a glass. Put some stuffing and glue the edges of the dough together. Put dumplings into boiling, salty water and cook for 5 minutes.
Dumplings are very popular in Poland. Dumplings with cabbage and mushrooms are often served on Christmas Eve.
SZARLOTKA - APPLE PIE
•
Six eggs
•
Three glasses of flour
•
One and a half glass of sugar
•
375 g margarine or butter
•
One and a half teaspoon of baking powder
•
Two spoons of potato flour
•
Sliced apples
Recipe Preheat oven (160 degrees of Celsius). From yolks, half a cup of sugar, flour mixed with baking powder and fat, quickly knead the dough (it is easier if you grate margarine). Divide into three parts and freeze two of them. Beat the eggwhites with a pinch of salt, add the glass of sugar and the potato flour. Whisk the cake, put the apples into the frozen dough, then the grated layer of the frozen cake, the froth, and finally the third part of the dough, also grated. Bake in the oven for about an hour – it should be golden on the top.
ŻUREK – SOUR SOUP
Sour soup is a traditional Polish Easter soup. Normally we eat it for dinner but it is eaten for breakfast on Easter morning. Ingredients: • Carrots, • White sausages, • Parsley, • Potatoes, • Onion, • Egg, • Sourdough, • Mushrooms and bacon (optional) 1 Cut the sausage and bacon into slices and fry in a pan . 2 Pour water into a pot, add vegetables, herbs, spices and boil the broth. Add sourdough, reduce the heat and cook about 10 minutes to get perfect aroma . 3 Add bacon and sausages to the boiling broth. Cook slowly until vegetables are soft, don’t let the broth to boil. 4 Once the soup is ready , put garlic cloves into it, add sour cream and mix.
ZIMNE NÓŻKI – COLD LEGS (jelly with meat)
Jelly with meat is a is a very popular dish on Christmas Days. It can be eaten with a lot of different things as you can see in the picture. Carrots, peas, lemon and mint leaves on top ... and many more ideas. Jelly with meat is very delicious. If you try it, you will like it! :)
To prepare cold legs you cook chicken soup (but you can use other meat as well) and you chop vegetables. When the chicken soup is ready you simply add gelatin and pour it into smaller cups or bowls. It tastes well when srinkled with lemon juice.
ZUPA GRZYBOWA - MUSHROOM SOUP
Mushroom soup is a typical Polish soup.
It is made from mushrooms (they can be dried or fresh), carrot, parsley
patatoes, and
onion,
spices
(salt,
pepper, garlic) to the taste. You
boil
all
vegetables
together. You boil mushrooms in a separate pot. When everything is cooked well you join two broths together. Then add some sour cram and spieces. Then heat it up a little bit. Your soup is done.
It can also be mixed to be smooth and creamy.
SAĹ ATKA WARZYWNA - VEGETABLE SALAD Ingredients: - half of celery -4 carrots - 1 parsley - 4 potatoes - canned greenpeas - 1 onion - 2 apples - 3 boiled eggs - 4 sour potted cucumbers - salt, pepper - a spoon of mustard, mayonnaise
1. Peel vagetables ( parsley, carrot, celery and potatoes) and cook in salty water 2. Cut cooked vegetables and onion, apples, eggs and cucumbers into small pieces 3. Add canned greanpeas, salt, pepper, mustard and mayonaise and mix them all.
Bon apetit!
BIGOS – POLISH SAUERKRAUT Ingredients: 500 g of pork 200 g of country sausage 1 onion 2 tablespoons of vegetable oil 3 glasses of water 30 g of dried mushrooms 2 tablespoons plum jam or a few prunes 1 apple 1 kg of sauerkraut 1 tablespoon of tomato paste salt and pepper 1 bay leaf allspice 2 spoons of marjoram
PREPARATION Cut the meat into cubes. Dice the onion and grind it in oil in a large pot. Add meat and sausages and fry it thoroughly. Pour 2 cups of hot water, add salt, season with pepper and bring to a boil. Add mushrooms, cover and cook for about 45 minutes. Add bay leaf, allspice, marjoram, plum jam or chopped plums, peeled and cut peeled apple and mix. Pour another glass of water, add sauerkraut, mix everything, cover and cook until the cabbage is soft (for about 45 minutes). At the end, add the tomato concentrate.
BIAŁA KIEŁBASA – WHITE SAUSAGE
Ingredients: 1 kg pork shoulder 1 kg pork neck 0.5 kg beef goulash 1 kg raw becon 6 garlic cloves 1 packet of marjoram 1 spoon of pepper 2 spoons of salt 0.5 glass of water clean intestines
How to make white sausage: Soak intestines in water for 2 hours. Mill the meat. Add pressed garlic, marjoram, pepper and salt. Mix the ingredients and add water. Mix everything again.
Use
a
special
machine to put meat int intestines. Put
sausages
into boiling water and after 20 minutes it is ready to eat.