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Silesian cuisine

Explore authentic Silesian recipes for dumplings, beef rolls, sauce, and red cabbage with simple, step-by-step instructions. Cook like a pro with these savory dishes!

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Silesian cuisine

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  1. Silesian cuisine

  2. SILESIAN DUMPLINGS (kluski śląskie) • INGREDIENTS: -potatostarch -one egg -1 kilo boiledpotatoes

  3. 1.Mash your potatoes. Then put them in a large bowl and mix with one egg. Add as much flour as necessary to make a rollable dough.

  4. 2. Put a big pot of salted water and heat to boil. Take a piece of dough and roll it into a size of a golf ball.

  5. 3. When your dumplings are formed put them into boiling water. When they come up to the surface leave to boil for additional 5 minutes.

  6. SILESIAN BEEF ROLLS ( rolady ) • INGREDIENTS (SERVES 5) • 5 slicesbeef • STUFFING: • 1 big onion (chopped) • 1 cupmustard • 3 pickledcucumbers (cutintocubes) • 5 slicescheese • 5 slicesbacon • (OPTIONALLY) : • small portionmincedporkmeat • salt and pepper (to taste)

  7. 1. Cut meat into slices.2. Beat them into thin slices and smear with mustard. 3. Sprinkle with herbs and salt.

  8. 4. Put some stuffing in the middle of each slice and …

  9. …roll them.

  10. 5. Put on hot oil and fry on both sides for about 10 minutes. 6. Pour some cold water into the pan and cover it with a lid. 7. Simmer for about 1,5 hour on low heat.

  11. Sauce : Ingredients: • 250 ml 12% sourcream • 2 spoonfullflour Method: • Poursourcreaminto the pan, add the flour and mix. Carefullypour the liquidinto the pan with meatrolls.

  12. Red cabbage(czerwona kapusta) Ingredients: • 1 head red cabbage (small, extrenalremoved, decayedleaves, shredded) • 1 onion (large, finelychopped) • 3-5 slicesbacon (diced) • 1-2 tsbvinegar • Sugar, pepper, salt (to taste)

  13. 1. Pour a few glasses of water into the cabbage, boil and simmer covered until tender, approx. 30 minutes.

  14. 2. On a dry and deep, teflon or ceramic pan, fry bacon, gently blushing and melt the fat.

  15. 3. Add onion and bacon. Cook the mixture for approx. 10 minutes, adding the lard for frying if necessary. Season with salt, pepper and sugar. Springle cabbage with vinegar and mix thoroughly.

  16. Performed:Paulina Kieś Bianka Korbel Milena Mazurek Agata Oślizło Aleksandra Wojaczek

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