Polish Cuisine

1. Polish Cuisine

2. Menu Dumplings with cabbage and mushrooms Apple-pie Panecakes Knucle Warsaw Tripe Pork chops Cheese Cake Easter Babka Broth Gołąbki Poppyseed Cake Sauerkraut stew Russian Pierogis

3. Panecakes Ingredients: 18 dag flour 40 dag grated sour apples 20 dag cottage cheese 1 spoon honey 1 spoon chapped almonds 4 eggs A pinch of ground nutmeg A pinch of cinnamon ½ teaspoonful of salt Oil Powder sugar How to make it? Separate yolks from whites. Beat whites into a stiff foam. Mix yolks with apples, cottage cheese, honey and almond. Add nutmeg, salt and cinnamon. Add beaten whites. Heat oil on frying pan. Fry panecakes on both sides. Dripp off from fat and sprinkle with powder sugar. Back to Menu

4. Ingredients: - 4 apples - 2 and half glass of flour - 1 and half glasses of sugar and 3 teaspoon for apples - 60 ml of cooking oil - 4 eggs - 15 g of baking powder Apple-pie Directions : Brake eggs and put them in a bowl. Beat eggs for 5-7 minutes. Add sugar and beat. Next sift flour through a strainer. Add baking powder and mix . Pour cooking oil and blend. Grease a springform pan with a teaspoon of butter. Pour half of the mixture into the springform pan. Bake for 20 minutes. Grate apples. Put apples on the first baked layer of cake. Pour the second part of mixture from the bowl on apples in the springform pan. Again bake for 20 minutes. Cool before serving. Back

5. Dumplings with cabbage and mushrooms The filling: 80 dag of sour cabbage 20 dag of fresh mushrooms 1 medium onion 3-5 tablespoons of sunflower oil salt and pepper The second step – make the dough: 40 dag of flour 1 egg 1/8 l. of water salt Sieve the flour on a pastry board, add 1 egg, water and a pinch of salt. Combine by kneading the dought. Knead the soft dough. The third step – make dumplings: Roll the dough thin on a well floured board. Cut circles with a glass and put a spoonful of filling in each circle. Fold the dough over and pinch edges together. Gently drop dumplings in to a boiling water (salted earlier). As soon as the dumplings start floating to the surface, lift them out with a skimming ladle. A place dumplings on a plate, optional – pour hot pork fat and fried onion over dumplings Boil the cabbage with one glass of water for30 minutes. Peel and clean the mushrooms,grate them and fry covered for 20 minutes with 2-3 tablespoons of oil. Chop the onion and fry with 1-2 tablespoons of oil. Mince all ingredients in a mince. Add salt and pepper to taste and mix the filling. Enjoy! Back

6. Knucle Ingrediens: 4 knucles 2 onions 2 carrots 2-3 bay leaves 2 parsley – root 5 seeds of allspice 1 small celery 5 seeds of pepper salt Knucles a gueen of Polish recipes. To prepare knuckle you have to clean and wash it thoroughly. Put into hot, salted water and cook 20 minutes for each 50 dag, of meet. Put peeled, sliced vegetables, bey leaves, allspice and pepper. Salt and cook for 20 min. More. Take out the knuckle and served with horseradish or pickled cole. Back

7. Warsaw Tripe Ingredients: 1kg beef tripe 500g beef bone one carott 0,5kg of celery two onions 2 teaspoons of butter 1 teaspoon of flour parsley, paprika, ginger, majoram, nutmeg, salt & pepper Carrefully wash and scale, soak in cold water and boil the beef tripe. Pour a cold water overcooked tripe for one hour and strain. Next cook under cover until they will be soft. Separately cook beef bones. Clean, wash and shred vegetables from the list. Next stew them with one teaspoon of butter. Strain and slice the cooked tripe. Add vegetables, brew and boil for 20 minutes. Melt butter and flour and fry, do not brown! Pour in 100ml cooled vegetables, brew, mixing bring to boil and add to the tripe. Add salt, pepper, paprika, ginger, nutmeg and majoram. Done!!!  Back

8. Pork chops Ingredients: 50 dag bone-in pork loin 1,5 teaspoonful flour 1or 2 eggs 0,25 glass of breadcrumbs salt, pepper oil On hand: meat tenderizer plate spatula pan 1.Rinse pork loin and cut and cut into slices. 2. Beat it with meat tenderizer (Pound) 3.On one plate mix flour with pepper, on the second, break an egg and fluff it with a fork, on third prepare breadcrumbs. 4.Each porkchop dredge (put into) flour mixture, fluffed egg and breadcrumbs. 5.Heat oil on the frying pan. 6.Serve with chips or mashed potatoes.

9. Cheese cake INGREDIENTS: 7 eggs Butter Flour Sugar Vanilla sugar Baking powder 1 kg of cream cheese Break 7 eggs. Separat yolks from whites. Add one and a half cup of sugar and 1 spoon of baking powder and vanilla sugar to the yolks. Grind cream cheese and add to the yolks. Blend everything. Beat the whites stiff. Add beaten whites to yolk mixture. Stir everything. Grease a baking pan and scatter with flour. Pour everything into the baking pan. Bake it in an oven at 180 degrees C for one hour.

10. Ingredients: 2 teaspoonfuls white sugar ½ cup warm water 2 packets yeast 1 cup milk, cooled 1 cupflour 6 eggs 1 teaspoonful salt 1 cup white sugar 1 cup butter, melted 2 tablespoons lemon zest 1 cup raisins Easter Babka Directions: Take a bowl and add: 2 teaspoonfuls sugar, ½ cup water, yeast, milk and a cup flour. Mix them and cover the bowl with a plate. Put it in a warm place to let it rise and wait 30 minutes. While waiting, take a bigger bowl. Beat the eggs in it, then add salt and 1 cup white sugar and beat the mixture until it becomes fluffy. Add the melted butter and lemon zest. Mix it all and gradually add flour. Knead it for 10 minutes, then add raisins. Cover the bowl with a plate and put in a warm place to let it rise, then mix with the other mixture. Knead the dough when it’s done rising. Grease 4 pans with butter. Fill pans with dough about 1/3 full and preheat the oven to 200 degrees C. Bake for 15 minutes in the oven, then turn down the temperature to 175 degrees C. Bake for another 40 minutes. Then take it outside and serve on a plate.

11. Broth Ingrediens: -chicken -green vegetables -onion -pepper -green parsley -salt Directions: Washed chicken cover with cold water and boil slowly. After about 1 hour add vegetables, spices and onion. Boil until the vegetables are soft. Serve hot with pasta.

12. Gołąbki What you do: Boil cabbage until leaves start to fall off. Boil the loose cabbage leaves until tender. About 15 minutes. Place leaves on a colander to drain and cool. Boil rice with salt for about 10 minutes until tender . Rinse rice with water and drain in colander. Leave to dry. Brown onions in a pan with butter. Mix onions, minced meat, rice, salt, pepper, carrot. Spoon 2-3 tablespoons mixture onto of flattened leaf. Roll it. Place all cabbage rolls into a casserole dish and lined with flat cabbage leaves, cover after half filling with water. Place in the preheated oven for 30 minutes. To make the sauce, add butter to a pan and add flour. Heat for a couple of minutes. Add other elements and bring to boil. Simmer for 20 minutes. Add the sauce to the gołąbki in the casserole dish, cover and cook for another half an hour. Serve gołąbki covered in sauce with chopped parsley, potatoes and salad. What you need: Cabbage (1 or 2) Minced meat Onion (1 large chopped) Rice (1 cup) Carrot (1 or 2 grated) An egg Butter Salt and Pepper Sauce Tomato paste (1 cup) Chicken broth Butter Canned tomatoes Flour - 2 teblespoons Garlic cloves Sugar Salt/pepper Fresh thyme and parsley

13. Poppyseed Cake Preparing time and baking time: 1, 5 h For one cake, 10-12 servings, you will need: 4 dag yeast, 1 glass of milk, 10 dag sugar, 10 dag butter, 50 dag flour, 1 egg, 2 yolks Filling: 40 dag poppy seeds, 4 dag butter, 20 dag sugar, 2 spoons of honey, 2 egg whites For decoration: Icing, orange zest Boil poppy seeds in water for 10 minutes, drain and mince 3 times. Combine with sugar and honey on a frying pan and fry in butter for 10 minutes. Cool, add 2 beaten egg whites. Combine yeast with spoon of sugar, hot milk and 10 dag flour. Add sugar, egg and flour, knead it. Add butter and knead once again. Roll out the dough, put poppy seeds and roll-on. Bake 30-40 minutes in oven (200 Celsius) and decorate.

14. Sauerkraut stew Ingredients: - 2 kilograms of sauerkraut - 1, 5 kilogram of meat without bones - 2 tablespoons of tomato puree - 1 tablespoon of mustard - 12 grains of pepper - 4 grains of pimento - 1 bay leaf - 2 cloves - salt Rinse the meat and bake it with condiments. Sauerkraut (not too sour) chop and boil 1 hour in a small amount of water. Baked meat dice and add to the sauerkraut. Mix it and stew it about 2 hours. Sauerkraut stew mix often, to not burnt it. If it’s not enough thick, take off the lid, and mixing all the time, boil it without a cover. At the end of cooking mix it with a mustard and tomato puree, and salt it. Boil it another 15-20 minutes, mixing from time to time.

15. Russian Pierogis Ingredients for dough: - 2 glasses of flour - one egg - 3/5 glasses of hot water - spoon of oil - a pinch of salt Ingredients for stuffing: - 50 dag cream cheese - 5-7 boiled potatoes with skins - 2 onions - oil - salt and pepper How to make it? Kneed the dough out of mentioned above ingredients. You have to do it with hands. Chill boiled potatoes, peel them and mix with cheese. Peel the onions and chop them. Next fry chopped onions on the spoon of oil. Combine with potatoes and cheese. Add some pepper and salt. Mix. Roll out the dough. Cut circles (you can use glass to do it). In the middle of a circle put some stuffing and stick the sides together. Put it into boiling, salted water. Boil until they swim out. Serve with chopped, fry onion.