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 Mushrooms


It is an important ingredient if Polish cuisine. It has neglectable nutritional value, is hard to digest and in extreme cases may cause death. It’s mushrooms!. 

 

Boletus
Boletus

 

They are quite frequently used in Poland as a very tasty addition to many dishes and sauces, e.g. an indispesible part of Polish bigos. Many meat dishes can be enriched with mushroom-flavored sauses. Fried red pine mushroom can wonderfully complement pork or beef. 

 

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Polish Kotlet Schabowy (Pork Cutlet) - recipe

 

How to make Polish Kotlet Schabowy (Pork Cutlet)

 

You will need:

  • Good quality pork
  • 1 egg
  • Flour
  • Breadcrumbs
  • Salt and pepper
  • Margarine or lard


This dish extremely popular in Poland and very simple to prepare. It’s rather impossible to spoil it, provided that the  pork you get for it is OK. Smile

 

  1. Get some good quality pork. Cut it in several pieces  (or simply buy it in pieces) and beat each one with a mallet so it’s more or less oval in shape. A single chop should not be too thin. You may cover the meat with foil to prevent its specks from flying around. 

  2. Rub salt and pepper into each chop on both sides.

  3. Dip the chops in flour, raw stirred egg and breadcrumbs. 

  4. Heat up some oil on the pan (use margarine or lard) and place the chops in the pan. 

  5. Fry until they become golden.

 

Serve the kotlets with potatoes and sauerkraut or mizeria (cucumber salad) or some other salad (a tomato one for instance). You may use either whole or grated potatoes. If you want to, spread some fresh dill (leaves) on the potatoes. 

Polish Kotlet Schabowy - served with potatoes and sour cucumbers
Polish Kotlet Schabowy - served with potatoes and sour cucumbers

 

 
Potato pancakes - recipe

 

How to make Polish Potato Pancakes.

 

This is a very simple but very enjoyable dish. Cool

You will need:

  • 4 lb. potatoes
  • 1-2 oz. onion
  • 1/2 glass milk
  • 1 oz. flour
  • 1-2 eggs
  • Salt, pepper (optional)
  • Vegetable oil

 

  1. Grate peeled potatoes and onions and mix them together. 

  2. Pour in boiling milk while stirring. Add eggs, flour and salt. Add pepper if you like. Mix it all up. 

  3. Don’t wait too long with the rest of the preparation because the fresher the mixture the better the cakes. 

  4. Heat the oil in a pan. Then put on the pan portions of the prepared mass. Each portion will become a separate pancake. It should not be too thick. The shape will be more or less oval. 

  5. Fry the pancakes, flipping them every now and then until they get brownish and crispy on both sides. They should be served directly after being prepared when they’re still fresh and crunchy.

 

 


Polish Potato Pancakes - on the right - served with red pepper

 

 
What is Polish food?

 

First of all let me tell you that Polish food is fun. If you have ever tasted Pierogi, Golabki, Duck with Apples or, say, Roasted Trout, you’ll most likely agree with that right away.

But there are many more dishes. Meat, fish, poultry, dumplings, cakes, soups, cheeses, vegetables  etc. – they all come in very different forms, prepared in different ways, with different sauces, as regional specialties, and so on. It is this variety which is probably the most important thing about Polish food. It means a rich choice of tastes and flavors, which makes any gourmet happy.

 

Polish food: Pierogi
Classic Polish food:  Pierogi

 

Where does this enjoyable variety come from? First of tradition and history.

A few centuries ago Poland was one of the biggest countries in the world - home to many different nationalities. Not only did they provide they own culinary input, but Polish nobility were always eager to include novelties from abroad into their cooking.

In this way Polish food became a term encompassing a great deal of  ideas, coming from inside and outside of the country alike. And that’s exactly why in Polish cuisine you’ll find Ukrainian, French, German, Italian, Jewish, Hungarian, Oriental and other influences.

And what is Polish food like today?

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Kotlet mielony - recipe

 

How to make Polish Kotlet Mielony (a.k.a. Sznycel)

 

You will need:

  • 0,4-0,5 kg (11 lb.) meat: pork, turkey, beef (in equal quantities)
  • 1 stale bread roll (about 50-80g or 2-3 oz.)
  • 1 glass milk
  • 50 g (2 oz.) onion
  • 1 egg
  • salt, pepper, dill
  • 1 garlic (optional)
  • 20 g (0,7 oz.) breadcrumbs
  • Oil (vegetable oil, lard or margarine)

 

It is possible to prepare a Kotlet Mielony from just one kind of meat, say pork. However for best results you should use different kinds of meat at the same time.

Mince the meat thoroughly, add finely grated onion. Soak the stale bread roll with milk and squeeze it. Add the bread and egg to the meat.  Add salt, pepper, dill and grated garlic.

 

mielony

Polish Kotlet Mielony (Sznycel) - on the right - with potatoes and vegetables

 

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