Bez tytulu slajdu

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Welcome to a brief guide to some traditional
Polish dishes. They are quite popular with
families for Christmas and also normal days.
Red are Christmas dishes, Blue means its for
normal day or for Christmas too. Black - only
normal days.
Silesian Dumplings
Pierogi
Gingerbread Cakes
Mushroom Cream Soup
Flaczki
Kutia
Barszcz (read sthg like Barshch)
Bigos
Ive underlined those which I enjoy the best.
Made by Maciej WlodarskiTadziu Forner.
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Silesian Dumplings
You will need the following products to make it
Mashed Potatoes, Potato starch, Sausage
(optionally), One egg.
First you have to cut the sausage into pieces
and roast them to give them a "gold" colour.
Then make dough by mixing mashed potatoes with
starch and egg and make dumplings with a hole in
the middle.
Boil the dumplings in water until they float on
the surface.
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CHEESE POTATO-FILLED PIEROGI For pierogi
dough, sift 2-1/2 c. flour onto board, sprinkle
with 1/2 t. salt, add one whole egg and 2 T.
salad oil and mix the ingredients. Add about 1/2
c. cold water a little at a time, working the
dough constantly to absorb it. Knead the dough
until smooth, roll it into a ball and let is rest
beneath an warm inverted bowl 10 min. Meanwhile,
prepare the filling cook 1 lb potatoes in
lightly salted water until tender. Drain and
cool. Add 1/2 lb crumbled farmer cheese and mash
well together with the potatoes until mixture is
uniform. In 2 T. oil lightly brown 2 chopped
onions and add to mixture. Mix well and add salt
pepper to taste. Roll the dough out thin on
floured board, cut into rounds with glass or
biscuit-cutter, place a spoonful of filling in
the middle of each round, fold in half and pinch
edges together to seal. Cook in batches in a
large pot of boiling salted water so they float
freely without sticking together. Cooking time is
roughly 10 min. but test one just to be sure.
Take them out and drain. Serve with melted
butter, bread crumbs browned in butter or sour
cream. There are also many good pierogis on the
market (Kasia's, Mrs. T's, Giorgio's and many
local brands) which I reccomend you to try. The
most suitable for Wigilia (Christmas Eve) are
sauerkraut mushroom, potato onion, cheese
potato (known in Polish as 'ruskie') and plain
cheese. To serve, simply do one of the following
- fry on butter or oil and mid-low heat until a
nice golden crust forms on both sides - place
in skillet, add 1 c boiling water, cover snugly
and steam on high heat. When water evaporates,
they should be ready. - heat in microwave
according to package directions (however the best
ones are home-made). Typical toppings include
sour cream, melted butter, fried chopped onions
or butter-browned bread crumbs. The plain cheese
variety may be dusted with confectioner's sugar
or drenched with sour cream fork-blended with
confectioner's sugar.
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GINGERBREAD CAKES Cream 2 eggs with 1 c.
sugar until white. Mix with about 4-1/2 c. flour,
1 c. honey and 1 t. baking soda dissolved in 3 T.
water. Sprinkle in 1 t. ginger, 1/2 t. cinnamon,
1/4 t. ground cloves and 1/4 t. pepper and work
ingredients by hand into a dough. Knead on
floured board, sprinkle with a little flour and
roll out to a thickness of 1/4". With
biscuit-cutter cut into circles and bake on
greased cookie sheet in pre-heated 400 oven
about 10 min. Remove from oven. When cool, store
in air-tight tin. Prepare at least a week ahead,
as the cakes becoming tender during storage.
Enjoy them just as they are or glaze with white
or chocolate icing before serving. Variation
Other than rounds, they can be cut into stars,
hearts, angels and other shapes as desired.
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WHEAT HONEY DESSERT It is a popular Christmas
Eve dish called Kutia in Polish In small pot
with tight-fitting lid bring 2 c water to boil.
Stir in 1 c wheat and cover tightly. Wrap pot in
dish towel and blanket and let stand until water
is absorbed (about 1 hr). When wheat has cooled
to room temp, stir in 1/2 - 3/4 canned poppy seed
filling, 1/4 - 1/2 c ground or chopped almonds or
walnuts and 1 c plumped raisins. Note Kutia can
also be prepared with 3 c cooked rice or barley
instead of the wheat.
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Clear barszcz (soup made of beet) with
meat-filled uszka (kind of dumplings see
pierogi) Rinse meat and mushroom, clean
vegetables, peel and chop onion, peel and quarter
beets. Cover with 6 c. cold salted water and cook
until tender. Strain, add beet sour, garlic
crushed with salt, pepper and sugar to
taste. Grind meat from the broth, add finely
chopped and fried onion, add salt and pepper to
taste. Sift flour onto a breadboard, add egg,
salt and about 1 c. lukewarm water. Knead dough
until elastic. Divide into two portions. Roll out
one part thin. Keep the second under a bowl so it
does not dry. Cut dough sheets into 11/2 -inch
squares, put filling in the middle of each, fold
in half to form a triangle and pinch the edges
together. Then bend them, join the two bottom
corners and pinch together to form the uszka
("little ears"). Cook in a big pot of boiling
salted water. When they begin to float on the
surface, remove with a slotted spoon and douse
with a little cold water or add a little fresh
butter so they do not stick together. Put a few,
still warm, into each bowl of barszcz just before
serving.
Filling0.75 c. flour1 eggsaltcooked meat
from soup1 small onion1 t. cooking
oil Abbreviationsc. - cuplb. - poundoz. -
ouncept. - pintt. - teaspoonT. - tablespoon
IngredientsClear barszcz1 lb. beets0.5 lb.
soup vegetables (carrot, parsnip, celery root,
leek)0.75 lb. meat with bone1 medium onion1
dried mushroom1-2 c. beet sourgarlic
clovesaltground peppersugar UszkaDough0.75
c. flour1 eggsalt
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Bigos
Cabbage(sauerkraut) Kielbasa (Polish sausages)
You will need
Mashed tomatoes
Spices (whatever you think suitable)
Boil cabbage(sauerkraut) until it stops being
sour
Roast "kielbasa" and cut it into small pieces
Add tomatoes and kielbasa to the cabbage
READY