Three Famous Polish Recipes

March 16, 2023

 

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

Polish Pottery Peacock

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!
    Polish Pottery Patterns

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


    Ingredients:

    1/2 cup sourdough rye starter (zakwas)
    8 cups water
    1 lb. kielbasa sausage, sliced
    1 large onion, chopped
    2 garlic cloves, minced
    1 medium carrot, chopped
    1 celery stalk, chopped
    1 parsnip, chopped
    2 bay leaves
    4-5 allspice berries
    1 tsp. marjoram
    2 potatoes, peeled and cubed
    2 hard-boiled eggs, chopped
    Salt and pepper to taste
    1 Tbsp. chopped fresh dill
    Instructions:
    In a large pot, combine the sourdough rye starter and water. Bring to a boil and then reduce the heat to low.
    Add the kielbasa, onion, garlic, carrot, celery, parsnip, bay leaves, allspice, and marjoram. Simmer for about 1 hour.
    Add the potatoes and continue to cook until they are tender, about 20-25 minutes.
    Remove the bay leaves and allspice berries.
    Add the chopped hard-boiled eggs and season with salt and pepper to taste.
    Serve hot, garnished with fresh dill.
    Enjoy your delicious bowl of traditional Polish Zurek!




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