Polish Food Recipes

Find great Polish Recipes @ 123easyaspie.com.

Q: Polish Recipes?
My husband is part Polish and I would like to surprise him with some authentic Polish dishes. I do need to keep the cost down, so something simple and not too expensive…Thanks.

A: I like to make polish sausage and with it I serve a cabbage dish, I cant remember the name if it, but here is how i make it.
I chop one head of cabbage into bite size pieces. I cook until soft in a stick of butter and a couple of chopped up bacon slices. While that is cooking I make a pasta recipe. Just look in any cookbook. Its basically flour, eggs a little oil and water and salt. Drop small pieces of the dough in boiling salted water. After they float to the top, wait about one min and remove with slotted spoon. Add this to the cooked cabbage and mix it all in. Add salt and pepper. Serve this with the sausage.

Q: polish recipes….?
I used enjoy these delicious crepe things at my Grandparents and they had 2 different sorts. 1 was filled with a mince mixture and the other Saurkraut!!! Does this sound familiar to any one and does any one hav any othe good recipes from the home land!!

A: Why don’t you Google ” Polish Recipes”? You come up with everything your hear desires, from Zupa Ogorkowa to sernik

Q: What are some very simple, very fast Polish recipes?
For food prep tomorrow, I need to bring in a recipe from a country I chose.

I chose Poland, and now I am drawing up a blank. All of the recipes I want to use require me to go out and find ingredients I’ve never heard of, or they take forever to make.

Is there a very simple Polish recipe to make, preferably a desert, that I can make with ingredients around the house?

A: SAUERKRAUT SOUP (Kapusniak)
This is a typical polish winter soup and is very simple to make.
You will notice that sauerkraut is a common ingredient in the Polish kitchen.

25g butter
1 bay leaf
4 spare ribs
200g sauerkraut
2 dried mushrooms (soaked overnight)
1 onion (sliced)
1.25 litres water

Heat butter in a small frying pan and fry the spare ribs briskly to seal in their juices. Gently boil the ribs and all the other ingredients in the water for about 10 minutes, stirring occasionally until the sauerkraut softens. Remove the spare ribs and bay leaf, season to taste and serve. Serves 4.
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SOUR CUCUMBER SOUP (Zupa Ogorkowa)
Another sour flavoured soup

1 litre chicken stock
2 med sized potatoes
2 med sized cucumbers, pickled in brine
25g butter
150 ml sour cream
1 tsp plain flour
salt and pepper to taste

Heat the stock. Peel and dice potatoes and boil them in the stock until soft. Peel the cucumbers and grate them coarsely. Melt the butter and soften the grated cucumber. Add to the stock and potatoes. Taste and add a little brine if necessary – the soup should have a pleasantly sour taste. Mix the sour cream with the flour and stir into the soup. Season with salt and pepper. Serve immediately without bringing back to the boil. Serves 4.
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HERRING WITH SOUR CREAM (Sledzie w Smietanie) Herring is a traditional Polish hors d’oeuvre. There is no lack of herring in Poland, as it is fished in large quantities in the Baltic Sea. There are many different herring dishes, and although they can be eaten fresh, this is the most favourite way of preparing them.

12 salted herring fillets
100g onion
4 hard-boiled eggs
250 ml sour cream

Rinse the herrings and set aside. Peel and dice onions. Mix the onions with the sour cream in a bowl. Add herrings and chill. When ready to serve, decorate with sliced hard-boiled eggs. Serves 4.
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LITTLE FINGERS (Paluszki)
Best served straight from the oven.

125g butter
125g cooked potato, mashed
125g flour
1 egg, beaten
1 tbs caraway seeds
salt

Preheat oven to 240C/475F. Combine butter, potato and flour to make a dough. Place on a well-floured board and knead. Refrigerate for 15 minutes, then roll out very thinly. Cut into narrow strips. Place on a well greased baking tray and brush with beaten egg. Sprinkle with salt and caraway seeds. Bake for approx 10 minutes, until golden. Serves 4.
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HUNTERS STEW (Bigos) Poland’s national dish, and one of my favourite dishes. There is a variety in ingredients, some have mushrooms and juniper berries, while others contain apples, venison, lamb or beef. It is best made a two days in advance and reheated on low heat before serving. This enhances the flavour.

50g butter
2 onions, peeled and chopped
1 jar sauerkraut
1 can tomatoes, peeled
1 small white cabbage
300 ml strong beef stock
250g smoked sausage
5 to 6 pork ribs
salt and pepper

Melt butter in a saucepan and fry the onions until golden. Rinse the sauerkraut in cold water, drain thoroughly and mix with the onions. Add the tomatoes. Chop the cabbage finely and mix in. Add the stock, stirring well, and then the pork ribs. Slice the sausage and add into the stew. Allow to simmer on low heat for one hour. Season to taste. Remove from heat and leave covered for 24 hours. Refrigerate and reheat before serving. Serves 8.
Note: If you prefer the dish to be more sour, add more sauerkraut.
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MEATLOAF STUFFED WITH EGGS (Klopsy)
A simple yet satisfying Polish dish.

2 eggs, hard-boiled
50g stale bread
25g onion
20g butter
500g ground beef, pork or a mixture of both
1 egg, beaten
25g breadcrumbs
1 tbs chopped fresh parsely
oil/butter to grease baking dish
salt and pepper

Peel the hard-boiled eggs and quater them lengthwise. Soak the stale bread in water, and when soft, squeeze out the excess water and mince. Peel and chop the onion and fry in butter until lightly golden – set aside. Mince the meat with the bread, onion and beaten egg. Add salt and pepper and knead until all ingredients are combined.
Sprinkle the breadcrumbs on a large board and place the meat mixture on top, spreading it fairly thin to form a rectangle (A4 size). Place egg quarters along one side, pointing them towards the middle. Sprinkle with parsely. Roll the meat up into a thick cylinder, starting from the side where the eggs are so that they will be in the middle.
Heat the oven to 220C/425F. Grease a fairly deep baking dish. Add the meatloaf, basting with some oil/butter. Cover tray with foil and bake for 1 hour 15 minutes, basting frequently. Cut into slices and serve. Serves 4.
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VEGETABLE DISHES
CABBAGE PARCELS (Golabki)
Golabki which means ‘little pigeons’, vary in their seasoning and stuffing from region to region. Some use rice and meat or rice and mushrooms or even potatoes and onions. These can be made a day in advance and reheated when needed.

1 large cabbage (with big leaves)
175g long grain rice
2 large onions, peeled and chopped
2 cans mushrooms or 450g fresh mushrooms
50g butter
1 1/2 litres tomato juice, vegetable stock or mushroom stock
salt and pepper for seasoning

Slice through the base of the cabbage and cook in lightly salted boiling water until tender. When the leaves are tender, peel off. You may have to peel the first layers first and then return the cabbage to cook and continue peeling the leaves until all are done.
Boil the rice until just tender. Drain and set aside. Fry the onions in 50g butter until softened. Dice the mushrooms and fry lightly with the onions. Mix with the rice and season well. Place a spoonful of the rice mixture in each cabbage leaf and wrap it carefully, folding the ends under like a parcel.
Heat the oven to 200C/400F. Grease a roasting pan and fill it with cabbage parcels, packing them tightly together. Pour over enough tomato juice, vegetable stock or mushroom stock to cover them. Cover and bake in oven for 20 minutes. Remove cover and bake for another 10 minutes to brown the cabbage parcels lightly. Serves 6.
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PIEROGI FILLED WITH SAUERKRAUT AND MUSHROOMS (Pierogi z Kiszonej Kapusty)
Another favourite of mine. Peter and I had our first try at making them and you should have seen the mess we made in the kitchen!! There is a variety of filling which you can try. Some use potatoes or mushrooms and some like it sweet and fill them with fruit. It is recommended that if you use mashed potatoes, the filling should be made at least a day in advance and refrigerated to allow it to dry.

For the dough:
300g plain flour
1 egg
salt
warm water

For the filling:
450g sauerkraut
150g butter
1 onion
110g fresh mushrooms
sour cream to serve

To make the dough, sift the flour, add the egg, salt and sufficient warm water to make a loose dough which holds in shape. Divide the dough into quarters and roll out thinly. Cut out circles 8.5cm in diameter.
To make the filling, chop the sauerkraut finely and saute in 50g of butter. Chop the onion and fry in 25g butter. Dice the mushrooms and fry in remaining butter. Mix everything together.
Place a heaped tablespoon of filling on each circle, fold over and press the edges firmly together to prevent them from opening while cooking. They should be well filled. Bring some salted water to boil and drop the pierogi (a few at a time). When they rise to the surface, turn the heat down and simmer for 5 minutes. Drain and serve with sour cream. Serves 8.

You may not get it right the first time, but lots of practise makes perfect.
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Cucumber Salad (Mizeria)
According to legends, this salad was Queen Bona Sforza’s favourite. Mizeria which means misery in Latin, it was believed that Bona Sforza had cried from homesickness for her native Italy while eating it.

1 large cucumber
150 ml sour cream
juice of half a lemon
1 tsp salt
2 tbs freshly chopped dill (for garnish)

Peel and thinly slice the cucumber. Place it in a colander, sprinkle with salt and leave for 30 minutes for the juices to drain. Rinse and drain thoroughly. Arrange the cucumber in a salad dish. Meanwhile, make the dressing from sour cream and lemon juice. Pour over the cucumber and garnish with dill. Serves 4.
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LETTUCE SALAD (Salata po Polsku)
2 crisp iceberg lettuce
150 ml sour cream
1 tbs chopped dill
1 tsp lemon juice
salt and sugar
2 eggs, hard-boiled and diced

Separate leaves of the lettuce and was and dry it thoroughly. Tear into bite-size pieces and arrange in a salad bowl. Meanwhile make the dressing by add sour cream, chopped dill, lemon juice, salt and sugar. Pour over salad and toss well. Sprinkle with diced eggs and serve. Serves 6.
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APPLE FRITTERS (Jablka Smazone w Ciescie)
Apple crescents dipped in batter.

2 eggs, separated
40g caster sugar
5 tbs single cream
110g plain flour
1 tbs cornflour
450g cooking apples
110g butter or oil
icing sugar

To make the batter, beat the egg yolks with sugar and cream. Whisk the egg whites until very stiff and fold in. Sift the flours and mix in lightly.
Peel, core and cut the apples into rings. Spike the apple rings and turn in the batter. Melt the butter or heat the oil in the frying pan, and drop the apple rings into it. Fry on both sides until golden and nicely puffed up. Pile on a plate, sprinkle icing sugar over them through a fine sieve and serve immediately. Serves 2 to 4.
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Q: Can you tell me some really good polish recipes?
Ok, I am 1/2 polish amd my hubby is full. His family are coming over from poland. They are to be at the airport at 7 tonight. I really don’t know much polish food. So his mother wants me to make a BIG polish dinner. Since there are barly any polish people in USA their food is really hard to find! So I have to cook! Or she will be disapointed at me! HELP MEEEEE!!!

A: Try these websites. There are a bunch of recipes to choose from in a hurry. Just find one you can get the ingredients for and have a great visit and good luck!

http://www.magma.ca/~pfeiffer/sharon/polish.htm

http://www.recipezaar.com/recipes/polish

Q: Can anyone give me some authentic Polish recipes please?
We have a really great Polish food shop which has just opened nearby, stocking fresh produce as well as hundreds of different sausages, frozen dumplings, soups etc.

I would love to know what to do with it all.

A: Here’s three that sound interesting…

Bigos – Hunter’s Stew

Ingredients:
3 pounds sauerkraut
2 pounds ham — with bone
2 bay leaves
1 ounce dried mushrooms — chopped
20 black peppercorns
10 allspice berries
1/2 teaspoon salt
11 cups beef broth — bouillon or water
2 pounds cabbage — chopped like sauerkr
2 tablespoons butter or margarine
1 pound Polish sausage links — cut into 1/2-inch cubes
1 pound Polish white sausage with garlic — cut into 1/2-inch cubes
1 pound bacon — cut into 1/2-inch cubes

Instructions:
Rinse sauerkraut with cold water; drain well. In a large stockpot, combine sauerkraut, ham or pork, bay leaves, mushrooms, peppercorns, allspice and salt.
Add 6 cups broth, bouillon or water. Cook, uncovered, 15 minutes over medium heat.
Cover and simmer over low heat 45 minutes. Remove meat. Let meat cool.
Place cabbage in a large saucepan. Add remaining 5 cups broth, bouillon or water. Bring to boil.
Cook, uncovered, over medium heat, 1 hour or until cabbage is tender.
Add to sauerkraut mixture. Bone cooked meat. Cut cooked meat into 1/2-inch cubes.
Melt butter or margarine in a large skillet. Add cooked meat, smoked sausage and white sausage. Saute over medium heat 10 minutes or until browned.
Add to sauerkraut mixture. In same skillet, saute bacon over medium heat until crisp. Drain bacon on paper towels. Add to sauerkraut mixture.
Cover; cook over low heat 1 hour or longer. Remove and discard bay leaves. Serve hot. Notes: Use only meat with large bones, so bones can be removed easily. The secret of old-time Bigos is that it gets better as it’s reheated on successive days, peaking at the 6th or 7th day. In between, store covered in the refrigerator.

Herring Salad (Salatka ze Sledzia)
10 herring filets,
1 jar (370ml) of dill pickles,
1 jar (370ml) of beets,
1 jar (370ml) of pickled onions,
3 apples,
½ cup of white vine vinegar,
½ cup of olive oil,
2 tsp. of horseradish;
salt and pepper.

Instructions:
1.cut herrings into wide slices. Wash, core, and slice apples. Slice pickles, onions and beets. Mix all the ingredients together.
2. Combine vinegar with horseradish, salt, and pepper. Add oil constantly mixing. Pour mixture over salad, and let stand for 2 hours before serving.

Red Beet Borsch

The souring of beets is very simple: carefully wash the red beets (about 1.4kg/3lbs), peel and slice thinly. Place them in a glass jar and cover completely with barely lukewarm water. Place a slice of wholemeal bread on top, which hastens the souring process. Cover the jar with gauze and place in the warmest place in the kitchen. After four or five days carefully remove the foam from the surface and pour the clear ruby-red soured juice into clean bottles. In tightly corked bottles that are kept in a cool place they can be stored for several months!

Red beet borsch is prepared with the concentrated stock of the following vegetables: celeriac and parsley root, carrots, leeks and one onion. Cook the vegetables along with four red beets, peeled and sliced thinly, adding ten grains of black pepper, two grains of pimento (allspice) and a small piece of bay leaf.

In a separate pot cook 2-3 oz dried mushrooms (boletus) in two cups water. Pour both the vegetables and mushroom stocks through a sieve and mix together. Now add an appropriate amount of soured beet juice (3/4 pint juice for about 2½ pints stock). Heat the borsch until it starts to boil, but not more. If the colour of the borsch is not right, it may be corrected with the juice of a fresh beet, grated to a pulp.

Flavour the borsch very carefully. Its final flavour depends on individual preferences. Apart from salt, the taste may be corrected with a little sugar. The acidity may be enhanced with a little glass of dry red wine or lemon juice, but never with vinegar.

About 15 minutes before serving, add a crushed garlic clove, which gives it an interesting taste and aroma.

Q: I want some really good Polish recipes..?
My grandmother died when my dad was 10 and he can only remember a few of her recipes. I would like to make him a polish feast for his birthday this year. He always talks about how good the food was when he was a kid and how he wishes he could remember what went in it. Help please.

A: Schab Wieprzowy po Polsku
(Roast Prok With Caraway)
Another simple yet satisfying Polish dish. Very easy.
2 kg loin of pork
2 tsp salt
1/4 tsp dried majoram
1 tsp caraway seeds
50g butter

Preheat oven to 220C/425F. Score the fat of the pork with a knife and rub with salt, majoram and caraway seeds over the meat. In a large pan, melt the butter over high heat and seal the meat rapidly. When the pork is brown all over, place into a roasting dish and roast for 2 1/2 hours, basting frequently. Serves 6.

Kopytka
(Little Hoofs)

A good accompaniment to any meat dish.

5 potatoes, cooked and mashed
1 egg
flour

Mix the potatoes with the egg and add flour until you have a loose dough that does not stick to your fingers. Roll out the dough on a floured board and cut into thin noodle strips. Bring some salted water to boil and drop the noodles into it. They are ready when they float to the surface. Serves 6.

Zupa Koperkowa
Dill Soup

Besides sauerkraut and sour cream being the common ingredient in Polish recipes, dill also plays an important part in flavouring salad dressings, boiled potatoes, sauces and soups.

15g unsalted butter
1 tbs fresh dill, chopped
500ml beef stock
1/2 tsp lemon juice
150ml sour cream
salt and pepper

Melt butter in pan, add dill and stir gently over low heat for a few minutes. Heat stock and add the dill to it. Mix in the lemon juice and cream. Season and serve. Serves 2.

Q: What are some good traditional Polish recipes for autumn?
I really am looking forward to autumn.

A: Kielbassa and Cabbage

Ingredients

6 slices bacon
1/4 cup water
2 tablespoons white sugar
1 onion, chopped
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon seasoning salt
3 teaspoons caraway seed
1 large head cabbage, cut into small wedges
1 pound Polish kielbasa

Directions

In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.

Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.

Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.

Q: My polish recipes call for Maggi. What is it?
It sounds like a seasoning, but I’ve never seen it or heard of it. Can I substitute something for it?

A: I am a former chef and have used it, similar to the UK marmite it is an all purpose seasoning not SOYA sauce.

It is a concentrated mix of veg, depending on the brand the yellow or red label can have a meat extract, like the powdered Vegita, it is used for seasoning, sauces, soups and meat dishes.

I like it along with the Knorr Aromat for a mix with other seasoning in alot of my dishes. It is a bit salty so remember to tone down your final seasoning until serving time, as excess it difficult to remove after adding.

Q: Polish recipes and produce?
I work in a school and we are going to be having a Polish lesson soon, I would like to give the students an opportunity to taste polish food , any suggestions and recipes would be gratefully received. I live on the south coast of the UK so hope to be able to get ingredients ok. Many thanks

A: Most large tescos have a Polish food section now.

Q: I need some good polish recipes that have been tried so I know they are good. Your family favorites?

A: Hi, I am 1/2 Scandinavian and 1/2 Lithuanian.
Some of the Lithuanian recipes are similar as Polish and vice-versa. (But don’t tell another Polish person that—they will disagree!)
I know of more recipes like Barszcz/Borsch (cold beet soup made with sour cream) Silkies (herring in wine or sour cream sauce)
but don’t have them typed up because I don’t really care for them.

RED CABBAGE:
1 large head red cabbage
2 Tablespoons bacon fat or oil
1/2 cup red wine
3 Tablespoons red currant jelly
1 teaspoon salt
dash of white pepper
pinch of powdered cloves
1 teaspoon sugar
Wash, shred and drain red cabbage.
Heat bacon fat or oil in large pot. Add cabbage; heat 5 minutes. Add remaining ingredients. Stir well. Continue to stir a few minutes until all flavors are absorbed. Cover; cook cabbage over low heat 2 minutes. Serve hot as a side dish.

Source: My Mom’s recipe

POTATO PANCAKES: (Placki)
6 Tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
6 medium sized potatoes, peeled and grated
1 small onion, grated
1 egg, beaten
Sift together flour, salt and pepper into small bowl and set aside. Wash, peel and grate potatoes and onions in large bowl. Stir in beaten egg. Pour dry ingredients into potato mixture and stir well until blended. Spoon mixture into hot oil in skillet and fry until brown and crispy on both sides. Drain on paper towel and serve at once with sour cream.

Source: My Mom’s recipe

STUFFED CABBAGE LEAVES: (Golumpki)
12 large cabbage leaves – cooked
1 1/2 pounds ground beef
1 cup cooked white rice
1 small onion – chopped
1 egg, beaten
1/2 teaspoon poultry seasoning OR thyme
2 teaspoon salt
1/2 teaspoon ground black pepper
2 Tablespoons oil
2 (8 ounce) cans Hunt’s Tomato Sauce
1 Tablespoon brown sugar
1 cup water
1 Tablespoon lemon juice
Wash and place the head of cabbage in a large pot with water to cover. Cook over high heat. Boil cabbage over for 10 minutes, or until it is pliable and soft. Drain and allow to cool completely. Seperate leaves and remove the hard outer vein from the leaves.
In a separate large bowl, combine the beef, rice, onion, poultry seasoning, garlic powder and the egg, mixing well. Place a small amount, about 1/2 cup, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
(Some people use toothpicks to fasten them)
Heat the stuffed cabbages in oil of large pot or skillet, (I use an electric frying pan) putting any extra leaves on the bottom. Pour in the tomato sauce. Combine lemon juice, brown sugar and water. Stir into tomato sauce. Simmer covered, over medium-low heat for about 60 minutes.
Baste occasionally. (Keep an eye on them, making sure the bottom of leaves do not burn.)

Source: My Mom’s recipe

step-by-step process:

http://www.froststreet.net/archives/000158.html

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Standard PIEROGI DOUGH:
Sift about 2 1/2 c. flour onto breadboard. Sprinkle with 1/2 t. salt. Make a volcano-like crater in the flour mound and deposit 1 egg into it. Work ingredients into a dough, gradually adding about 1/2 c. cold water in a thin stream. (Some Polish cooks prefer lukewarm or even hot water.) Knead dough on floured board until firm and smooth, roll it into a ball, and let it rest 10 minutes or so beneath a warm inverted bowl. Take 1/3 of the dough at a time (leaving the rest beneath the bowl) and roll out thin. With glass or biscuit-cutter, cut dough into circles. Place a spoonful of filling on each circle slightly off center, fold in half, and press edges together with fingers, crimping to ensure a tight seal. Drop small batches of pierogi into a fairly large pot of boiling salted water, making sure not to crowd them. When boiling resumes, reduce heat to a slow boil and cook about 10 minutes. Test one to see how well dough is cooked. Remove to colander with slotted spoon and rinse lightly with cold water. Serve hot with topping of choice or let them cool and then fry them in butter to a nice golden brown. These dough recipes make 25-30 pierogi or roughly four servings.

POTATO PIEROGI FILLING:
Cook 1 1/2 lbs. peeled potatoes or potatoes in jackets (skins), and peel under cold running water. Mash well or put through ricer and set aside to cool. Meanwhile, lightly brown 2 finely chopped onions in 2-3 T. butter. Combine the potatoes with the onions, 1 egg, 2 T. bread crumbs, and (optional) 2 T. chopped chives. Note: The egg and bread crumbs may be omitted. For non-fast days, the onions may be fried up with a heaping T. of diced bacon or salt pork.

http://www.polamjournal.com/Library/Recipes/recipes.html#summer

Polish cuisine
http://en.wikipedia.org/wiki/Polish_cuisine
Polish cuisine
http://experts.about.com/e/p/po/Polish_cuisine.htm
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Lithuanian cuisine

http://en.wikipedia.org/wiki/Lithuanian_cuisine

This is an Lithuanian recipe for Kugelis (potato pudding) not really a pudding to me, it’s like a potato type casserole. Tastes like a potato pancake only thicker.

KUGELIS:
2 lbs. bacon
1 small onion, chopped
6 potatoes, grated
4 to 5 Tablespoons flour
1 Tablespoon salt
1/4 teaspoon pepper
3 eggs, beaten
1/2 cup margarine
1 small can evaporated milk
Fry bacon and onions until soft; drain off grease.
Wash and grate potatoes in large bowl. Add flour, salt, pepper and mix well. Blend in eggs, margarine and evaporated milk. Stir in bacon-onion mixture.
Pour into greased baking dish.
Bake at 450 degrees for 45 to 60 minutes or until top is nicely browned. Serve with sour cream.

Source: My family’s recipe

Q: Anyone Have a Good Polish Recipes for Stuff Cabbage.?
I’ve used the one pass on to me. I’m looking for something different. Mine,Ground Beef.Cabbage, Onions,Celery,Garlic, Potatoes,Tom.sauce & paste. S&P,Eggs, Rice. Beef juice.

A: ground beef,cooked rice S&P, Worcestershire sauce, onions & garlic..roll up…cover with tomato sauce..bake in oven about i hr. 350

Q: What are some good authentic Polish recipes?

A: Marinated Beet Salad (Salatka z Burakow)

28 ounces canned beets
1 large red onion
1 head red leaf lettuce
1 cup golden raisin
2 tablespoons olive oil
3 tablespoons red wine vinegar
Salt & pepper

Drain beets and chop into bite sized pieces. Chop onion. In a large bowl mix all ingredients except lettuce. Refrigerate for 20 minutes. Wash lettuce and dry well. On a large serving platter arrange lettuce in an attractive manner. Spoon beet salad over lettuce. Cover with cling wrap and refrigerate until ready to serve.
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Polish Dumplings (Pierogi, pierozki)

Dough
5 cups flour
1 tablespoon salt
2-3 eggs
1 cup water (enough to bind ingredients, but not sticky)

Mix dry ingredients. Combine eggs with 2/3 of the water, mix into dry gradually; then add more water until a fully formed well mixed ball comes away from the sides of the bowl. Let rest for 10 minutes – covered. Sprinkle a little amount of flour on board. Divide dough and roll thin. Cut circles with a large biscuit cutter or drinking glass. Place a small spoonful of filling in center of each round; fold and press edges together firmly to seal. Make sure edges are sealed tight before boiling. Drop the pierogi into salted boiling water. Cook for 3 to 5 minutes. Lift out of water with a perforated spoon.

Pierogi can be frozen after boiling. You can fry them immediately in a large skillet with sautéed onions and butter. Fry perogie on both sides till golden brown.
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Pierogi Cabbage Filling

1 head cabbage
7 cans sauerkraut — 10 oz. cans
1 small onion
1 clove garlic
10 Tablespoons butter

Shred cabbage. Parboil cabbage in boiling water for ten to fifteen minutes. Rinse, drain, cool, and thoroughly wring moisture from cabbage and sauerkraut; set aside.
The drier the cabbage and sauerkraut the less time required to complete cooking. Sauté onion and garlic in 2 Tbsp. butter. Add cabbage and sauerkraut and remainder of butter; cook for approximately one half hour or until cabbage is soft and mixture is “reasonably” dry. It is important that the mixture not be too moist in order to prevent wetting dough during the filling process … wet dough will cause pierogi to break open during cooking!

Allow mixture to stand in refrigerator (in covered bowl) for twenty four hours prior to filling pierogi dough.

Note: (makes enough filling for approx. four dozen pierogi)
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Cheese and Chives Filing:
1 pound Ricotta red label
3 chive stalks finely chopped
1 teaspoon salt

Mix together in one bowl. Cover and set aside.
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Cheese Filing:
1 cup dry curd cottage cheese or farmer’s cheese
2 tsp butter, melted
1 egg beaten
2 Tbsp. sugar
1 Tbsp. lemon juice

Run the cheese through a ricer or a coarse sieve. Mix well
with remaining ingredients.
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Kielbasa Simmered in Beer and Onions (Kielbasa zapiekana w piwie)

4 tablespoons butter
1 2-pound kielbasa
2 12-once bottles of beer
4 – 5 onions, thinly sliced
1/2 pound mushrooms, quartered
Salt, pepper and marjoram to taste

In a large heavy skillet melt the butter and sauté the onions over medium heat until translucent. Add the kielbasa and brown it 3 to 4 minutes on each side. Add the beer to the pan and bring to a boil. Reduce heat. Simmer, uncovered for 25 minutes.
Remove the kielbasa and onions from the pan. Turn the sausage out onto a platter or serving tray and top with the onions. Keep in a warm oven. Reduce the beer over high heat to 2 cups. Pour over kielbasa. Sprinkle with marjoram. Serve with mashed potatoes and beetroot-horseradish relish.

Enjoy! ~-~

Q: Any cool polish dessert recipes/need easy to make?
Looking for any traditional polish dishes, must be easy to prepare

A: I hope this is what you need

POLISH BLACK CAKE (CHOCOLATE)

2 cups flour
2 cups sugar
1 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
10 tablespoons oil
2 beaten eggs
1 teaspoon vanilla
2 cups hot (not boiling) water

Preheat oven to 350°F and grease a 9×13 pan.
Mix all dry ingredients, add the wet ingredients and mix well with a wire whip. Batter will be very soupy. Pour into a pan and bake 30-35 minutes or until tooth pick comes out clean.

Cool and frost with your favorite frosting.

KIFLE’S (Polish Cookie)

1 lb. butter or 1/2 butter, 1/2 butter
6 c. flour, unsifted
1 c. sour cream, 8 oz.
12 egg yolks
Few grains salt

FILLING:

12 egg whites, beat until stiff

Add: 1 tsp. vanilla 1 1/2 lbs. finely ground nuts (walnuts or pecans)
Cut shortening into flour. Beat egg yolks slightly. Add sour cream and mix this into flour and shortening thoroughly. Form dough into balls about the size of a hickory nut and store overnight in the refrigerator. Will make about 125 balls.

Next day take each ball and roll out on a floured board into an oval, not more than 4 inches across. Make them thin. Spread with 1 teaspoon filling. Roll up and curve slightly. Bake in 350 degree oven for 12 minutes until straw colored. Cool, then sift confectioners’ sugar over all the kifles.

Q: vegetarian polish recipes?
has anyone tried any vegetarian polish recipes that turned out well? for a potential holiday meal (x-mas)
thanks for the lack of help then.

A: I once made these vegetarian cabbage rolls that turned out great. You might want to tweak the recipe a bit, I like mine a little spicier than this calls for.

Q: what are some polish recipes for xmas?

A: I’m 1/2 Polish. My mother is straight from the old country.

Cabbage and Noodles…chop cabbage saute in bacon grease until cabbage is slightly clear. Add egg noodles and chopped bacon. My grandmother made this all the time, and my uncle would always say he felt like 7 years old everytime he ate it.

Perogis are labor intensive, but worth it! Basically use any noodle recipe and cut dough into circles using the top of a glass. Fill with potatoes and cheese or cooked ground beef and onions or sauerkraut. Pinch shut and boil until floating…remove and fry in bacon grease with onions, serve w/ sour cream.

Polish sausage is also great. Place in large skillet with chopped up green pepper and onion (get fancy and use different colored peppers) and add a 1/2 cup of water and simmer until the peppers are tender and onions are clear.

Add a little garlic powder and salt and pepper…maybe some caraway seed to the sauerkraut- just think simple, think a little bland- that’s Polish.

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