polish food

POLISH FOOD
Barszcz (Beetroot Soup)
Ingredients:

1/2 kg of beef on the bone, 1/2 kg beetroots,1/4 kg frozen mixed vegetables, salt, vinegar, sugar,

Method:

Cover the meat and vegetables with 2 litres of water, bring to the boil and simmer for 45 minutes. Boil the beetroots separately for 1/2 hour. When the beetroots are cooked, peel the skin and chop / shred the remaining beetroot. Add the chopped beetroot to the meat and vegetable stock. Add salt, vinegar and sugar according to taste.

Ros (Chicken Soup)
Ingredients :

1 Chicken, 1 carrott, 1 parsnip, 1 leek, salt, pepper, 1 tablespoon parsley, egg noodles.

Method :

Soak the chicken for 1 hour in cold water. Remove chicken and cut into 4 pieces. Cover the chicken with 2 litres of water, bring to the boil and Simmer for 1/2 hour. Chop and add the vegetables and other ingredients and simmer for another 1/2 hour. To serve add cooked egg noodles to an empty soup dish and cover with the soup.

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Sledzie (Pickled herring)
Ingredients :

4 herrings, mixed salad, onion, vinegar, olive oil.

Method :

Wash the herrings, soak in water for 1 hour, clean and remove the skin and bones. Serve with salad and chopped onion. Drizzle the herrings with vinegar and olive oil.

Kapusta (Spiced cabbage)
Ingredients :

One small red cabbage, 4 tomatoes, 4 rashers of bacon, 1 teaspoon salt

Method :

Shred the cabbage, empty into a cooking pot and add just enough water to cover. Bring to the boil then add the salt. Fry the tomatoes for 5 minutes in olive oil, remove the skin and add the remaining fried tomato to the pot. Chop the bacon and onion and fry together until the bacon is cooked. Add 1 tablespoon of flour to the bacon and onion and continue to fry until the flour is golden brown. Add the mixture to the cabbage and cook until the mixture thickens.

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Golabki (Stuffed cabbage)
Ingredients :

1 large cabbage, 1 kg mincemeat, 1 egg, 1 onion, 2 tablespoons oil, salt, pepper

Method :

Boil the cabbage whole in water until the leaves are soft (around 20 minutes). Remove the cabbage and before the cabbage cools too much, separate the leaves and pick out 10 large leaves. Drain the leaves and leave to cool. To prepare the stuffing, add the mincemeat to a large bowl, chop and add the onion, the egg, salt and pepper and mix together. Separate the mincemeat mixture into 10 even portions, roll each of the portions into an even shape and place on top of a cabbage leaf. Roll the cabbage leaf around the mincemeat and turn upside down so that the leaf does not fall apart during cooking. Place left over leaves from the cabbage at the bottom of a roasting dish, and place the stuffed cabbages on top of these. Sprinkle with olive oil or melted butter. Dissolve one chicken stock cube in a pint of boiled water and pour over the stuffed cabbages. Cook in the oven for 1 and 1/2 hours at gas mark 6.

Klopsk (Meatballs)

Ingredients :

1/2 kg mincemeat, 1 onion, 1 egg, 2 thick slices continental bread, pepper, salt, breadcrumbs

Method :

Put the mincemeat in a large bowl. Chop and fry the onion until golden brown and add to the bowl with the mincemeat. Add the egg, salt and pepper. Remove the crust from the bread slices and soak in water for a few minutes. Remove the bread from the water, squeeze out the water and add to the bowl. Mix the contents of the bowl together into a dough. Divide the dough into 8 burger style meatballs and dip into breadcrumbs until covered from both sides. Fry on a frying pan for 7 minutes each side on a low heat. Cook in the oven for half an hour gas mark 6. Serve with chips or mashed potatoes.

Stek Wieprzowy (Pork Chops)
Ingredients :

4 pork chops, 1 egg, breadcrumbs, salt pepper

Method :

Tenderise the pork chops with a kitchen mallet. Season with salt & pepper. Beat the egg and dip the pork chops into the egg mixture so that they are covered from both sides. Dip the chops into the bread crumbs and cover from both sides. Fry in hot oil for around 6 minutes each side until the batter is brown. Cook in the oven in a covered Pyrex dish for 25 minutes until tender (gas mark 4). Serve with vegetables and roast or mashed potatoes.

Pierogis (Stuffed dumplings)
Ingredients :

3 cups plain flour, 1 egg, 2 tablespoons oil, 1/2 kg cheese, 1/2 kg potato, 1 large onion

Method :

Mix the flour egg and oil with just enough water to form a dough. Roll out flat with a rolling pin and use a round cutting tool to form the outer dumplings (should be enough to make around 20). Boil the potatoes for 20 minutes, mash the potato, add grated cheese and mix. Divide the mixture into the same number as the round doughs made, and place one on each of the doughs. Fold the dough around the mixtures and press the edges together so that the stuffing can't fall out during cooking. Simmer the perogis in boiling water for 7 minutes, remove and drain. Fry chopped onion in butter until browned. Serve the perogis covered with the butter and onion.

Placki (Potato Pancakes)
Ingredients :

3 medium sized potatoes, 1 egg, salt pepper, 3 tablespoons plain flour, 1 onion

Method :

Peel and grate the potatoes and onion and put in a large mixing bowl. Add the egg, flour, salt and pepper and mix together. Place some oil in a large frying pan and warm until the oil is hot. Place 4 table spoons full of the mixture in separate areas of the pan. The mixture is quite runny but sticks together when fried. Fry for 2 minutes each side. Drain on kitchen roll and repeat the process until the mixture is used. The pancakes can be eaten hot or cold.

Kruschiki (Deep Fried cakes)
Ingredients :

2 eggs, 2 tablespoons milk, 1 tablespoon sugar, 1/2 kg flour, 1 tablespoon margarine, vanilla essence, icing sugar

Method :

Mix the flour and margarine in a mixing bowl until it forms a crumble pastry. Beat the eggs together with the milk. Add the milk eggs and sugar to the pastry. Add a few drops of vanilla essence and mix together into a dough. Use a rolling pin to roll out the dough flat, and cut into diamond shapes. Cut a 1/2 inch slit in the centre of each diamond. Fold the long end of each diamond through the slit to form the Kruschik shape. Heat a deep chip pan full of cooking oil. Add the kruschiki one at a time to the pan. Fry from each side for about 10 seconds until golden brown. Drain on kitchen towls until cool. Sprinkle with icing sugar.



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POLISH FOOD Barszcz (Beetroot Soup) Ingredients: 1/2 kg of beef on the bone, 1/2 kg beetroots,1/4 kg frozen mixed vegetables, salt, vinegar, sugar, Method: Cover the meat and vegetables with 2 litres of water, bring to the boil and simmer for 45 minutes. Boil the beetroots separately for 1/2 hour. When the beetroots are cooked, peel the skin and chop / shred the remaining beetroot. Add the chopped beetroot to the meat and vegetable stock. Add salt, vinegar and sugar according to taste. Ros (Chicken Soup) Ingredients : 1 Chicken, 1 carrott, 1 parsnip, 1 leek, salt, pepper, 1 tablespoon parsley, egg noodles. Method : Soak the chicken for 1 hour in cold water. Remove chicken and cut into 4 pieces. Cover the chicken with 2 litres of water, bring to the boil and Simmer for 1/2 hour. Chop and add the vegetables and other ingredients and simmer for another 1/2 hour. To serve add cooked egg noodles to an empty soup dish and cover with the soup. New Page 1 Sledzie (Pickled herring) Ingredients : 4 herrings, mixed salad, onion, vinegar, olive oil. Method : Wash the herrings, soak in water for 1 hour, clean and remove the skin and bones. Serve with salad and chopped onion. Drizzle the herrings with vinegar and olive oil. Kapusta (Spiced cabbage) Ingredients : One small red cabbage, 4 tomatoes, 4 rashers of bacon, 1 teaspoon salt Method : Shred the cabbage, empty into a cooking pot and add just enough water to cover. Bring to the boil then add the salt. Fry the tomatoes for 5 minutes in olive oil, remove the skin and add the remaining fried tomato to the pot. Chop the bacon and onion and fry together until the bacon is cooked. Add 1 tablespoon of flour to the bacon and onion and continue to fry until the flour is golden brown. Add the mixture to the cabbage and cook until the mixture thickens. New Page 1 Golabki (Stuffed cabbage) Ingredients : 1 large cabbage, 1 kg mincemeat, 1 egg, 1 onion, 2 tablespoons oil, salt, pepper Method : Boil the cabbage whole in water until the leaves are soft (around 20 minutes). Remove the cabbage and before the cabbage cools too much, separate the leaves and pick out 10 large leaves. Drain the leaves and leave to cool. To prepare the stuffing, add the mincemeat to a large bowl, chop and add the onion, the egg, salt and pepper and mix together. Separate the mincemeat mixture into 10 even portions, roll each of the portions into an even shape and place on top of a cabbage leaf. Roll the cabbage leaf around the mincemeat and turn upside down so that the leaf does not fall apart during cooking. Place left over leaves from the cabbage at the bottom of a roasting dish, and place the stuffed cabbages on top of these. Sprinkle with olive oil or melted butter. Dissolve one chicken stock cube in a pint of boiled water and pour over the stuffed cabbages. Cook in the oven for 1 and 1/2 hours at gas mark 6. Klopsk (Meatballs) Ingredients : 1/2 kg mincemeat, 1 onion, 1 egg, 2 thick slices continental bread, pepper, salt, breadcrumbs Method : Put the mincemeat in a large bowl. Chop and fry the onion until golden brown and add to the bowl with the mincemeat. Add the egg, salt and pepper. Remove the crust from the bread slices and soak in water for a few minutes. Remove the bread from the water, squeeze out the water and add to the bowl. Mix the contents of the bowl together into a dough. Divide the dough into 8 burger style meatballs and dip into breadcrumbs until covered from both sides. Fry on a frying pan for 7 minutes each side on a low heat. Cook in the oven for half an hour gas mark 6. Serve with chips or mashed potatoes. Stek Wieprzowy (Pork Chops) Ingredients : 4 pork chops, 1 egg, breadcrumbs, salt pepper Method : Tenderise the pork chops with a kitchen mallet. Season with salt & pepper. Beat the egg and dip the pork chops into the egg mixture so that they are covered from both sides. Dip the chops into the bread crumbs and cover from both sides. Fry in hot oil for around 6 minutes each side until the batter is brown. Cook in the oven in a covered Pyrex dish for 25 minutes until tender (gas mark 4). Serve with vegetables and roast or mashed potatoes. Pierogis (Stuffed dumplings) Ingredients : 3 cups plain flour, 1 egg, 2 tablespoons oil, 1/2 kg cheese, 1/2 kg potato, 1 large onion Method : Mix the flour egg and oil with just enough water to form a dough. Roll out flat with a rolling pin and use a round cutting tool to form the outer dumplings (should be enough to make around 20). Boil the potatoes for 20 minutes, mash the potato, add grated cheese and mix. Divide the mixture into the same number as the round doughs made, and place one on each of the doughs. Fold the dough around the mixtures and press the edges together so that the stuffing can't fall out during cooking. Simmer the perogis in boiling water for 7 minutes, remove and drain. Fry chopped onion in butter until browned. Serve the perogis covered with the butter and onion. Placki (Potato Pancakes) Ingredients : 3 medium sized potatoes, 1 egg, salt pepper, 3 tablespoons plain flour, 1 onion Method : Peel and grate the potatoes and onion and put in a large mixing bowl. Add the egg, flour, salt and pepper and mix together. Place some oil in a large frying pan and warm until the oil is hot. Place 4 table spoons full of the mixture in separate areas of the pan. The mixture is quite runny but sticks together when fried. Fry for 2 minutes each side. Drain on kitchen roll and repeat the process until the mixture is used. The pancakes can be eaten hot or cold. Kruschiki (Deep Fried cakes) Ingredients : 2 eggs, 2 tablespoons milk, 1 tablespoon sugar, 1/2 kg flour, 1 tablespoon margarine, vanilla essence, icing sugar Method : Mix the flour and margarine in a mixing bowl until it forms a crumble pastry. Beat the eggs together with the milk. Add the milk eggs and sugar to the pastry. Add a few drops of vanilla essence and mix together into a dough. Use a rolling pin to roll out the dough flat, and cut into diamond shapes. Cut a 1/2 inch slit in the centre of each diamond. Fold the long end of each diamond through the slit to form the Kruschik shape. Heat a deep chip pan full of cooking oil. Add the kruschiki one at a time to the pan. Fry from each side for about 10 seconds until golden brown. Drain on kitchen towls until cool. Sprinkle with icing sugar.



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