Traditional Polish dishes.
OCTOBER:
Pumpkin soup
RECIPE: INGREDIENTS
1 kg of pumpkin
1 carrot
1 onion
2 cloves of garlic
3 cups of chicken broth
salt
pepper
2 tablespoons of olive oil
4 tablespoons of cream 18%
PREPARATION:
Peel the pumpkin, remove the seeds and cut into pieces. Peel the carrots, onions and garlic and cut them into smaller pieces Put all the ingredients into a thick-bottomed pot, add olive oil and fry, stirring constantly for about 3 minutes. Pour the vegetables with the broth and cook, covered, for about 30 minutes. After this time, the vegetables should be soft. Grind the whole thing with a blender until the soup has the consistency of a cream Season with salt and pepper to taste HOW TOADMINISTER?
Pour the soup onto plates, adding a tablespoon of cream to each portion.
,,Grochówka” - pea soup.
RECIPE: INGREDIENTS
celery 100 g (1⁄2 piece)
pepper
Garlic
potatoes 450 g (5 pieces)
sausage 100 g
leek 140 g (1 piece)
salt
Bay leaf
marjoram
smoked bacon 150 g
peas 100 g
carrot 50 g (1 piece)
parsley 50 g (1 piece)
onion 150 g (1 piece)
flour
PREPARATION:
If you are using unshelled peas, soak them the day before and leave them overnight. Rinse shelled peas. Cut the potatoes into pieces. Put the peas and potatoes in the pot, add bay leaf and bring to a boil. In the meantime, mash the vegetables, add the onion and leek to the soup Cut the sausage into rings and add to the soup Cook until the potatoes are tender. Dice the bacon and put it in the pan to melt the fat. When the bacon starts to brown, sprinkle it with flour and make a brown roux. Add the entire contents of the pan to the soup, bring to a boil. Season to taste. The soup prepared in this way is thick, aromatic and very filling
NOVEMBER:
Ribs with cabbage.
RECIPE: INGREDIENTS
● a large piece of pork ribs about 1.5 kg
● a head of small white cabbage or 1/2 large
● 1-2 onions
● 250 ml of broth or water
● 250 ml of dry white wine
● salt
● freshly ground black pepper
● spoon of red pepper
● 1/2 teaspoon dried thyme
● 1/2 teaspoon of savory
● 8 smoked plums
● 2 bay leaves
● 4 grains of allspice
● 4 black peppercorns
● 2 tablespoons of rapeseed oil
PREPARATION
Wash the ribs, dry them and cut them into portions Chop the cabbage and dice the onions. Preheat the oven to 180 degrees Celsius. Put the ribs seasoned with salt and pepper on the hot fat. Fry on all sides until golden brown. Remove the ribs from the pan and set aside. In the same pan in this fat, fry the onion, remove from the pan Put the cabbage in a frying pan after the ribs and onions are frying, season with pepper, paprika, savory, thyme, add bay leaves and allspice, stirring and frying for about 5 minutes. Add onions and mix. Pour the wine, stew for a while until the wine evaporates slightly, pour the broth, add the plums and mix. Put half of the cabbage into a casserole dish or a roasting pan, place the ribs on top of it and cover it tightly with the remaining cabbage with sauce. Cover the dish and put in the oven for about 75-90 minutes depending on the size and number of ribs. In the process, you can gently stir the top layer of cabbage And it's ready The ribs are soft and come off the bone easily. You can use fresh sauerkraut instead of cabbage and follow the recipe in exactly the same way.
Liver with apples. RECIPE: INGREDIENTS
● 400 g of chicken liver
● 1 large apple
● 1 large onion
● a glass of milk
● 200 ml of dry white wine
● 2 tablespoons of butter
● 1/2 cup of cream 18% (you can get more if you prefer)
● 1 teaspoon of marjoram
● salt
● freshly ground pepper
● a few sprigs of thyme
PREPARATION
Clean the liver of its membranes, wash it, put it in a bowl and pour it over with milk. Set aside for 30 minutes. Do not peel the apples, but with the skin cut into eighths, cut out the seed nest. Cut the onion into feathers. Take the liver out of the milk, dry it, and cut it into pieces Heat the butter in a frying pan, add the liver and fry on each side until the protein is set. Add the onion, fry for about 3 minutes, stirring occasionally, then pour the wine over everything, season with marjoram, salt, thyme and pepper and fry for about 10 minutes, until the wine evaporates slightly Pour over everything with cream, mix, then add the chopped apples and stew for a moment more, but so that the apples do not fall apart. Season to taste. Serve with bread.
DECEMBER: Mushroom soup.
RECIPE: INGREDIENTS
● 40 g dried mushrooms (preferably porcini mushrooms)
● 2 liters of broth *
● spices: 2 bay leaves, 3 allspice, 3 peppercorns
● soup vegetables: 2 carrots, 1 parsley, 1 leek, a piece of celery, a small onion
● 1 clove of garlic
● 2 tablespoons of oil
● 1 large onion
● 1 full tablespoon of flour
● 1 tablespoon of butter
● 3 tablespoons of cream 18% (for soups and sau
● for serving: 200 g of noodles, parsley
PREPARATION
Rinse the mushrooms in cold water, then pour 1 glass of water and leave to soak, preferably overnight
Pour the broth into a pot and bring to a boil.Add spices, salt and pepper to taste. Put in the washed and peeled vegetables and garlic and cook for 30 minutes. Peel the onion, cut into cubes and fry in a pan in 2 tablespoons of oil. Add the drained mushrooms and cut them into smaller pieces and fry them together for a while.
Put into a pot with broth and cook for 30 minutes.
Pour the flour into the pan and fry it while stirring with a wooden spoon. When it starts to brown, add the butter and mix. Gradually pour the stock of the soup (about half a glass in total), stirring constantly with a whisk until there are no lumps of flour.
Pour into a pot with soup and cook for about 15 minutes.
Put the soup aside from the heat and, after it has slightly cooled down, add the cream
Fish out the vegetables from the soup. Slice some carrots and put them back in the soup.
Serve with parsley and boiled noodles.
Dumplings with sauerkraut.
RECIPE:
INGREDIENTS
● Pie:
● 2 cups of flour
● half a teaspoon of salt
about 1 cup of warm water
● Stuffing:
half a small head of white cabbage
1 onion
2 tablespoons of oil
salt pepper
Additionally:
1 onion
3 tablespoons of butter
PREPARATION
Finely chop the cabbage, pour hot water and simmer until soft, then drain the water thoroughly. Chop the onion and fry in oil, add to the cabbage and fry for a while. Season with salt and pepper, cool. Making dumplings. Roll out the dough, cut out circles with a glass, put the stuffing and stick together
Boil the dumplings in salted water for 5 minutes after departure. Cooked. Fry the onion in butter and pour it over the cooked dumplings.