So much begins with a meal...

Polish cuisine is a product of long history and comes in variety of dishes, tastes and flavors. Different regions have contributed their own specialities of Polish food. And not just regions. Throughout centuries Poland has been home to many guests of other nations. This is why French, Italian, German, Ukrainian, Jewish and even Oriental influences are present in Polish cooking. And modern cooks keep adding their own ideas.
 

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Polish Rosol - a recipe

 

How to cook Polish Rosol (Polish Broth)

 

You will need:

  • 0,5 kg (1,1 lb.) chicken meat
  • 0,5 kg (1,1 lb.) beef
  • Vegetables: carrot, celery, leek, parsley, onion
  • Salt, pepper
  • Dried mushrooms (optional)
  • Noodles

 

Polish Rosol

Classic Polish Rosol

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Rosol - Polish Broth

 

Rosol is probably the most frequently eaten soup in Poland. It’s usually prepared from chicken and beef meat. But turkey proves a magnificent ingredient too.

In English broth is a somewhat wide term. In Poland it’s quite clearly defined. After it’s heated, it’s a rather dense and distinctively-tasting soup. Almost always it’s served with noodles and very often with chopped parsley which imparts nice freshness to Rosol.

 

Polish Rosol

 

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Polish Recipes: Żurek (Rye Soup)

 

Sometimes called the ‘yesterday's menu soup’,
żurek is a dish that has been enjoyed by many
generations of Poles.

How to make Polish Żurek?

Sometimes called the ‘yesterday's menu soup’, 'Żurek' is a dish that has been enjoyed by many generations of Poles.

There are as many recipes for cooking żurek as there are regions of Poland. It is made differently in Kraków (with vegetables) than in Kielce, Podlasie, Namysłów and elsewhere. The one essential, common ingredient is the leaven made of fermented rye flour with a piece of whole-meal bread crust.

The Lenten Żurek is a very plain soup, served with a minimum of basic ingredients. When fasting is done, żurek becomes a rich soup generously supplemented with cook's special reserves of sausage, spare ribs, bacon cracklings or a hard-boiled egg.

 

Polish soup: Żurek
Polish soup: Żurek

 

To make 'Żurek' you will need:

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Polish Kielbasa (Polish Sausage)

 

The name of Polish Kielbasa (Polish Sausage) is widely known in many countries. It is however sometimes slightly misunderstood. A lot of people seem to think that it is a specific kind of sausage. The truth is that “kielbasa” simply means “sausage”. As a consequence, Polish Kielbasa is a general term, which actually includes a variety of sausages made in Poland (and sometimes outside Poland as the name is often abused).

Each time you want to buy or talk about a specific kind of Polish Kielbasa, you should know its name.

 

Polish Kielbasa (Polish Sausages) - streetmarket trading
Polish Kielbasa (Polish Sausages) and black pudding - streetmarket trading

 

And there are a lot of those, e.g. ‘kielbasa krakowska’ (Krakowska Sausage), ‘kielbasa lisiecka’ (Lisiecka Sausage), ‘kielbasa wiejska’ (Wiejska Sausage) and so on.

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Polish Recipes: Traditional Bigos


How to make Polish Bigos?








You will need:

  • 1.5 kg (3 lbs) sauerkraut
  • 1 small cabbage
  • different kinds of meat: pork, chicken, beef, sausage (Polish kielbasa will be the best), about 250 g (0,5 lb.) of each meat, it can be freely changed to taste
  • smoked bacon (optional) - about 100 g (3,5 oz.)
  • one or two onions
  • mushrooms - about 50 g (1,75 oz.)
  • salt, pepper, allspice, laurel leaves
  • 1 cup dry red wine
  • oil

Chop the sauerkraut if necessary, add allspice and laurel leaves to it. Boil the sauerkraut in a large pot in a small amount of water for about 1 hour, until it softens.

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