Three Famous Polish Recipes

#1:

Pierogi: Pierogis are boiled or fried dumplings made with unleavened dough and traditionally filled with a variety of ingredients, such as mashed potatoes, cheese, sauerkraut, ground meat, or fruit. Pierogi are a staple in Polish cuisine and are often served as a main course or as a side dish.

#2

Bigos: Bigos, also known as Polish hunter's stew, is a hearty dish made with sauerkraut, various types of meat (such as pork, beef, and sausage), and other vegetables and spices. The ingredients are slow-cooked together for several hours, resulting in a flavorful and filling stew that is a favorite in Poland.

#3

Zurek: Zurek is a traditional sour rye soup that is often served during Easter in Poland. The soup is made with a sourdough starter called "zakwas," which gives it its distinctive sour flavor. Other ingredients typically include potatoes, sausage, and hard-boiled eggs. Zurek is often served in a bread bowl, which adds to its rustic charm

Here's a recipe for traditional Pierogi:

1/2 tsp salt and 2 cups all purpose Flour

1/2 cup water

1 large egg

1 tbsp vegetable oil

1 cup mashed potatoes

1/2 cup grated cheddar cheese

1 small onion, finely chopped

1 tbsp butter

Salt and pepper to taste

 

Instructions:

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the water, egg, and oil. Mix until a dough forms.
Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes.
In a separate bowl, mix together the mashed potatoes, cheese, and salt and pepper to taste.
Roll out the dough on a floured surface until it is about 1/8 inch thick. Use a round cookie cutter or a drinking glass to cut out circles.
Place a spoonful of the potato mixture onto each circle of dough. Fold the dough over and seal the edges by pressing with a fork.
Bring a large pot of salted water to a boil. Add the pierogi and cook for 5-7 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
In a pan, sauté the chopped onion in butter until it is soft and translucent. Serve the pierogi hot, topped with the sautéed onions.

Enjoy your delicious homemade pierogi!

 

Here is a recipe for traditional Polish Bigos, also known as "Hunter's Stew":

Ingredients:

1 lb. sauerkraut
1 lb. cabbage, shredded
1/2 lb. smoked kielbasa sausage, sliced
1/2 lb. pork shoulder, cubed
1/2 lb. beef chuck, cubed
1/2 cup dried mushrooms, soaked and chopped
1 large onion, chopped
2 garlic cloves, minced
2 bay leaves
1 tsp. caraway seeds
1 tsp. dried marjoram
1/2 tsp. dried thyme
2 cups beef or chicken broth
1/2 cup red wine
2 Tbsp. tomato paste
Salt and pepper to taste
Instructions:
In a large pot, sauté the onion and garlic until soft and translucent.
Add the pork, beef, and kielbasa sausage and cook until browned.
Add the mushrooms and cook for 2-3 minutes.
Add the sauerkraut and cabbage, bay leaves, caraway seeds, marjoram, thyme, broth, and red wine. Bring to a boil.
Lower the heat and simmer for 2-3 hours, stirring occasionally.
Add the tomato paste and stir well. Cook for an additional 10-15 minutes.
Season with salt and pepper to taste.
Serve hot with crusty bread or boiled potatoes.
Enjoy your delicious bowl of traditional Polish Bigos!

Here's a recipe for traditional Polish Zurek, a sour rye soup:

Ingredients: