What are some good authentic Polish recipes?!
What are some good authentic Polish recipes?
Answers:
Marinated Beet Salad (Salatka z Burakow)
28 ounces canned beets
1 large red onion
1 head red leaf lettuce
1 cup golden raisin
2 tablespoons olive oil
3 tablespoons red wine vinegar
Salt & pepper
Drain beets and chop into bite sized pieces. Chop onion. In a large bowl mix all ingredients except lettuce. Refrigerate for 20 minutes. Wash lettuce and dry well. On a large serving platter arrange lettuce in an attractive manner. Spoon beet salad over lettuce. Cover with cling wrap and refrigerate until ready to serve.
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Polish Dumplings (Pierogi, pierozki)
Dough
5 cups flour
1 tablespoon salt
2-3 eggs
1 cup water (enough to bind ingredients, but not sticky)
Mix dry ingredients. Combine eggs with 2/3 of the water, mix into dry gradually; then add more water until a fully formed well mixed ball comes away from the sides of the bowl. Let rest for 10 minutes - covered. Sprinkle a little amount of flour on board. Divide dough and roll thin. Cut circles with a large biscuit cutter or drinking glass. Place a small spoonful of filling in center of each round; fold and press edges together firmly to seal. Make sure edges are sealed tight before boiling. Drop the pierogi into salted boiling water. Cook for 3 to 5 minutes. Lift out of water with a perforated spoon.
Pierogi can be frozen after boiling. You can fry them immediately in a large skillet with sautéed onions and butter. Fry perogie on both sides till golden brown.
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Pierogi Cabbage Filling
1 head cabbage
7 cans sauerkraut -- 10 oz. cans
1 small onion
1 clove garlic
10 Tablespoons butter
Shred cabbage. Parboil cabbage in boiling water for ten to fifteen minutes. Rinse, drain, cool, and thoroughly wring moisture from cabbage and sauerkraut; set aside.
The drier the cabbage and sauerkraut the less time required to complete cooking. Sauté onion and garlic in 2 Tbsp. butter. Add cabbage and sauerkraut and remainder of butter; cook for approximately one half hour or until cabbage is soft and mixture is “reasonably” dry. It is important that the mixture not be too moist in order to prevent wetting dough during the filling process ... wet dough will cause pierogi to break open during cooking!
Allow mixture to stand in refrigerator (in covered bowl) for twenty four hours prior to filling pierogi dough.
Note: (makes enough filling for approx. four dozen pierogi)
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Cheese and Chives Filing:
1 pound Ricotta red label
3 chive stalks finely chopped
1 teaspoon salt
Mix together in one bowl. Cover and set aside.
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Cheese Filing:
1 cup dry curd cottage cheese or farmer's cheese
2 tsp butter, melted
1 egg beaten
2 Tbsp. sugar
1 Tbsp. lemon juice
Run the cheese through a ricer or a coarse sieve. Mix well
with remaining ingredients.
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Kielbasa Simmered in Beer and Onions (Kielbasa zapiekana w piwie)
4 tablespoons butter
1 2-pound kielbasa
2 12-once bottles of beer
4 - 5 onions, thinly sliced
1/2 pound mushrooms, quartered
Salt, pepper and marjoram to taste
In a large heavy skillet melt the butter and sauté the onions over medium heat until translucent. Add the kielbasa and brown it 3 to 4 minutes on each side. Add the beer to the pan and bring to a boil. Reduce heat. Simmer, uncovered for 25 minutes.
Remove the kielbasa and onions from the pan. Turn the sausage out onto a platter or serving tray and top with the onions. Keep in a warm oven. Reduce the beer over high heat to 2 cups. Pour over kielbasa. Sprinkle with marjoram. Serve with mashed potatoes and beetroot-horseradish relish.
Enjoy! ~-~
Pierogi Cheese and Potato Filling
2 large potatoes(8 oz.) scrubbed
2 cups water
1/4 lb. farmer cheese
1 tablespoon butter
1 onion, peeled, ends removed, finely chopped
Salt and pepper to taste
Dash or two of paprika, to taste
Directions:
Cook potatoes in water over high heat 20 to 30 minutes or until tender. Remove from water and peel under cold running water. Mash potaotes in medium mixing bowl. Add farmer cheese and mix to combine. In a large skillet, melt butter over medium heat and lightly brown onion. Add to potato mixture. Add salt and pepper to taste. Stir in paprika. Makes 1 1/2 cups. Use 2 teaspoons filling per pierogi.
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Polish Hunter Stew (Bigos)
1 cup chopped bacon
1 pound of boneless pork, cut into small cubes
3 cloves of garlic, minced
3 onions, quartered
1/2 pound mushrooms, quartered
2 cups beef stock
2 Tablespoons sugar
2 bay leaves
2 cups sauerkraut, rinsed under cold water and drained
3 apples, peeled, cored, and cut into chunks
2 cups canned tomatoes, with juice, cut into pieces
1 cup diced cooked ham
1 and 1/2 cups Polish sausage, cut into small chunks
salt and pepper to taste
Garnish: sour cream, served on the side
Directions:
Fry the bacon in a Dutch oven, to render the fat, then toss in the pork chunks, garlic, onions, and mushrooms. Saute until the meat is browned--about 5 minutes. Pour in the stock, tomatoes with their juice, sugar, bay leaves, sauerkraut, and apples, and bring to a boil. Reduce heat and simmer, covered, for about 2 hours. Stir in the ham and sausage, then cover and cook on medium-low heat for about 30 more minutes. When ready to serve, remove bay leaves and taste for seasoning. Ladle into bowls and serve with boiled potatoes, a bowl of sour cream, and thick, crusty bread.
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Kielbasa potato stir-fry
4 tsp oil
4 med new red potatoes, cut into 1/4 inch slices
1 package kielbasa sliced into 1 inch pieces
1 med green bell pepper, cut into i inch pieces
1 small onion, cut into 1/2 inch wedges
4 tbsp lite or regular soy sauce
2 tbsp orange juice
1 tsp dried basil leaves
1/4 tsp pepper
Directions:
This recipe really calls for bratwurst, but I have always used kielbasa ad it is very good.
Heat oil in medium nonstick skillet over medium-high heat. Add potatoes: cover. Cook 5 to 7 minutes or until potatoes are crisp-tender, stirring occasionally. Add kielbasa, green pepper and onion. Cook 6 to 8 minutes or until kielbasa is hot and vegetables are crisp-tender. Add all remaining ingredients; stir to combine.
The recipes above are not authentic Polish.I am Polish and we don't fill pierogies with potato and cheese.We stuff them with sauercraut and mushroom, sweet cheese,even fruit.
The most crucial herbs used in Polish cuisine are marjoram and dill.Check the link below and you will get the idea.
http://www.magma.ca/~pfeiffer/sharon/pol...
Polish Rum Balls
36 balls 22 min 10 min prep
1 1/2 cups all-purpose flour
1 cup finely ground pecans
10 tablespoons unsalted butter, at room temperature (1 1/2 sticks)
1/2 cup confectioners' sugar
2 tablespoons rum (light or dark your choice)
1/2 teaspoon vanilla
confectioners' sugar
Combine flour, pecans, butter, sugar, rum and vanilla in bowl.
With floured hands, roll rounded teaspoons of dough into 3/4-inch balls.
Place on ungreased baking sheets.
Refrigerate 1 hour.
Bake in 350 degree preheated oven 12 to 15 minutes, until golden brown.
Remove to rack to cool.
Store at room temperature or freeze.
Dust with sugar before serving.
Piernik - Honey Bread
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
4 eggs
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon baking soda
1 cup honey
4 cups all-purpose flour
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)
In a large bowl, mix the sugar, cinnamon, cloves, allspice, and eggs. Stir in the milk and oil, and mix in the baking soda. Place honey in a small pot, and bring to a boil. Stir honey into the bowl. Mix flour into the bowl. Fold in the raisins and walnuts. Stir by hand with a sturdy spoon for 10 minutes. Allow the dough to sit 1 hour.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease four 8x4 inch loaf pans.
Fill each loaf pan with about 2 inches of the batter. Bake 1 hour 15 minutes in the preheated oven, until a toothpick inserted in the center of a loaf comes out clean. Bread will be brown in color and will crack on top.
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Halushki
1 1/2 pounds pork chops
garlic powder to taste
salt and pepper to taste
1 onion, chopped
1 large head cabbage, cut into squares
1 pound large egg noodles
1 tablespoon butter
DIRECTIONS
Sprinkle pork chops with garlic powder, salt and pepper and place in a large greased sauce pan or deep skillet with chopped onion and fry until very brown and well cooked. It is ok if they stick a little, as the drippings are essential in this dish. When done, remove chops and set aside.
Add a little water to the saucepan or skillet and mix up the drippings a bit. Place cabbage into the pot, and allow to cook down completely.
In a separate large saucepan, boil the egg noodles in water until cooked. Drain noodles and mix in butter.
Cut up the pork chops to bite size pieces and set aside. When the cabbage has cooked down, add pork and cooked noodles and mix completely.