Traditional Polish Cookery

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Traditional Polish Cookery
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BROTHCHICKEN STOCK MADE OUT OF BEEF STOCK
FROM MEET AND VEGETABLES. SERVED WITH PASTA.HOW
TO PREPARE?BOIL CHICKEN STOCK WITH VEGETABLES,
SUCH AS CARROT, CABBAGE, PARSNIP, LEEK.PUT THE
INGREDIENTS INTO THE COLD WATER, BOIL UP AND
LEAVE.
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We eat chicken soup
with noodle.
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Polish traditional dish made of cabbage and meat

• Ingridients
• sweet marinate cabbage
• loin of pork or ribs
• Boullion
• red meat
• Game
• Beef
• Fatty poultry
• pork fat
• Mushrooms
• Apples
• Prunes
• - seasonings allspices, bay leaves, pepper
  corns, caraway seed, thyme, marjoram

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• Prepare smoked loin of pork or rib stock.
• Chop up sweet marinated cabagge.
• Add choped up apples.
• Add it into the stock.
• Add boild meat, beef. The meat should have been
  fried with fat pork and onion.
• Add something seasoning.
• Add mashrooms. Stoch from these mashrooms leave
  to water bigos.
• Add prunes.
• Add salt if nessesery.

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Dumplings with potato and cheese stuffing

• It is very popular dish in Poland and
  Ukraine, but not in Russia.
• How to prepare?
• Dough from flour, water and salt (sometimes)
  eggs stuffig from curd-potato dough with added
  salt, pepper and onion. Roll up the dough to 2mm,
  stuffing pastes all over with dough and boil in
  water. Served with pork scratchings, fried onion
  or cream.

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Pork chop

• Ingredients
• 2 eggs
• Oil
• 0,5 kg pork
• Seasonings pepper, salt, garlic
• Breadcrumbs
• Slice pork and whisk. Match eggs with seasonings.
  Coat pork with eggs and than, breadcrumbs. Put
  some oil into the frying pan. Next, put coated
  pork into the frying pan. Served with potatoes
  and salad.

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Cucumber soup

• Ingredients
• 1,5 l of stock
• 7-8 dill pickles
• Onion
• Clove of garlic
• 2 spoons of flour
• 2 spoons of butter
• 100 ml sweet cream
• 3 popatoes
• Seasonings salt, pepper
• HOW TO PREPARE CUCUMBER SOUP?
• Boil vegetables stock, add one stock cube, salt.
  Pepper, 2 grains of allspice, 2 bay leaves. Boil
  everything until vegetables will be tender (about
  2 hours). Next, take vegetablesout of the stock
  and add grated dill pickles, crushed garlic and
  boil about 10 minutes. Stir fried onion on the
  butter and add flour. Fry everythihg and add it
  into the soup. Next, grate carrot from the stock
  and add to the soup. Add salt, and other
  seasonings. Mix cream with some soup and add to
  the rest. If you want, boil some potatoes and put
  into the soup.

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• Home-made lard
• Ingredients
• 0,5 kg pork fat
• 0,2 kg smoked side (or sausage)
• 2 small onions
• 3-4 cloves of garlic
• 1 wine-flavoured apple
• Chop pork fat, smoked side or sausage. Put pork
  fat into the frying pan. When the pork
  scratchings will swim in oil, add side or
  sausage, crashed cloves of garlic and onions. All
  the ingredients keep on the small fire until they
  start browning. Turn off the oven, take out of
  stewed cloves of garlic or onion. Peel apple,
  grate and match with liguid lard.

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Blood pudding

• Cured meat product made of porridge, blood and
  offal liver, lungs, beef skins and fat. Main
  seasonings onion, pepper and marjoram.
• To produce blood pudding we use buckaheat or
  barley. We have also roasted or burned blood
  pudding.

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Beans stewed with meat in tomato sauce

• Ingredients
• ½ kg beans
• 25 dkg thin sausage
• 20 dag side
• Piece of something that is smoked
• 2 onions
• 2 spoons of butter
• 1 tin of tomato concentrate
• Salt, pepper
• HOW TO PREPARE?
• Wash the beans, soak overnight. Boil (in the same
  water as it soaked) with smoked side. Cut onions
  into cubes and fried on the butter. Chop sausage
  and side, and brown on fat. Add onions to beans.
  Next, add tomato concetrate and put the
  seasonings. Boil up and leave.

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Pork (or beef) neck

• WHAT DO WE NEED?
• big sliceof pork or beef neck
• Salt
• the whole jar of French mustard
• Slice of pork or beef neck put on the metal sheet
  which is sprinkled with salt
• Put the mustard on the neck
• Oven (200 st. C) roast about 2 hours
• 4) Add seasonings if necessary

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Before putting into the oven
Pork (beef) neck ready to eat!
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Soup made from fermented rye flour

• This soup is prepared on the basis of leavening
  and flour. It can be added cream to or prepared
  with vegetable stock and dried mushrooms. Served
  with sausages, smoked beef side or ribs.
• Old Polish dish. Sometimes served with boiled
  potatoes, pork fat, sausage or bioled eggs.
• In Poland served during Easter.

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Herring in cream

• Ingredients
• - 3 herring fillets
• - 2 apples
• - 1 garlic onion
• - 1 bunch of dill
• - lemon juice
• - cream
• - sugar
• white peper
• HOW TO PREPARE?
• Cut apples into stripes, sprinkle with lemon
  juice. Than, add choped onion. Chop up bunch of
  dill, add cream and mix. Next, add sugar, pepper
  and cur herrings into cubes. Finally, mix all the
  ingredients.

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• Bon appetit !!!