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Recipes for traditional polish meals



BARSZCZ (BORCH)
    12 medium beets
    1 onion sliced
    4 cups water
    juice of 1 lemon
    1 tablespoon sugar
    2 cups vegetable bouillon
    salt and pepper
    1/2 cup sour cream
Wash and peel beets. Cook beets and onion in water until beets are tender. Add lemon juice, sugar, salt and pepper. Leave overnight. Strain and add bouillon. Heat and add sour cream.

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BIGOS (HUNTERS' STEW)
    4 diced mushrooms
    1/4 cup wather
    1 kg saoerkraut, washed
    1 kg cabbage, finely sliced
    1 cup pound pork
    1 cup Polish sausages
    1 tablespoon bacon drippings
    1 onion, sliced
    2 tablespoon flour
    salt and peper
    1/2 cup red wine
    10 dried prunes
    Can tomatos

    Soak the dried mushrooms in 1/4 cup of water for 2 hours. Brown the pork in hot drippings on all sides. place in a kettle. Add sauerkraut, sausage, and mushrooms with their liquid. Simmer for 2 hours. Cook the cabbage in sepsrate saucepan for 30 minutes, drain. Fry the bacon with the onions until gold. Add the flour mixed with 2 tablespoons of water, fry few more minutes, stirring. Add to the sauerkrout: the cabbage, bacon and onion mixture, tomatos, prunes, pork, salt and pepper. Simmer for 30 minutes. preper at least day ahead. It is best reheated. add wine before serving. Serve with potato or rye bread.

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    SLEDZ W SMIETANIE (HERRING IN SOUR CREAM)
      0.5 kg salt herrings
      1 medium apple, peeled and coarsely shredded
      1 medium onion, chopped
      1/2 cup sour cream
      1 tablespoom lemon juice
      1/2 tablespoon sugar
      salt
      1 tablespoon choped parsley

      Soak and clean the herrings. Cut inch wide pieces, arrange on a dist. Mix the apple and the onion with sour cream. Season with lemon juice, sugar and salt. pour the sauce over the herrings.spronkle with parsley.

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      MAKOWIEC (POPPY SEED ROLL)
        3/4 cup warm water (105 to 115 degrees)
        1 package of active dry yeast
        3 egg yolks
        2 tablespoons of rum
        1/2 teaspoon vanilla extract
        1/4 cup unsalted butter, softened
        1/2 teaspoon salt
        1/4 cup confectioner's sugar
        2 1/2 cups all-purpose flour
        1 egg, lightly beaten with 1 teaspoon water

      Dough
      Dissolve yeast in water. Let stand until bubbly, about 10 minutes. Combine egg yolks, rum, vanilla, butter, and salt in large bowl. Stir in yeast mixture. Add sugar and enough of the flour to make a dough firm enough to be rolled into a ball. Knead the dough on a lightly floured surface until the dough is smooth and elastic, about 10 minutes. Place in a buttered bowl. Cover and let stand until doubled in bulk, about 1 hour.

      Filling
      1 can (12 1/2 ounces) poppy-seed filling
      2 teaspoons finely chopped candied orange peel
      1/4 cup light seedless raisins

      Combine all ingredients. When dough is ready, punch it down. Roll out on a lightly floured board into a rectangle about 15 inches long and 10 inches wide. Spread filling over surface of dough to within 1/2 inch of edges. Starting at wide end, roll the dough jelly-roll fashion into a tight cylinder, making sure to seal all edges. Transfer the roll to a buttered baking sheet. Cover and let rise till almost doubled, 30 to 45 minutes. Brush top and sides of roll with beaten egg. Bake in a preheated oven at 325 degrees until golden-brown, 35 to 40 minutes. Transfer to a wire cake rack and cool to room temperature before slicing. Makes one coffeecake.


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      PIERNIKOWY DOMEK (GINGER-BREAD HOUSE)
        1 cup butter at room temperature
        1 3/4 cups brown sugar
        1 1/4 cups white sugar
        2 tablespoons molasses
        6 eggs
        6 cups all-purpose flour
        2 teaspoons baking soda
        1 tablespoon ground ginger
        1 tablespoon ground cinnamon
        1 tablespoon allspice

      In a large bowl, cream the butter and sugars. Beat in the molasses and eggs.

      In another large bowl, sift dry ingredients. Combine mixtures and knead into a smooth ball. Cover and refrigerate at least 30 minutes.
      On a well-floured surface, roll out a small amount of the dough until it's 1/4 inch thick. Place one of the paper pattern pieces on the dough and cut around the edges. Gently, using the spatula, lift the dough and place it on the prepared cookie sheet. Put all scraps into a bowl and cover. Save these for the kids to play with, or to make gingerbread men. To make windows and the door: Cut out a rectangle from the appropriate side. Cut the window in half to make shutters. Fill empty window holes with crushed life-savers to form stained glass windows. To make the chimney: Cut out a rectangle big enough to hold all pieces of the chimney. When the baked dough is still warm and soft, lay the pattern on top and cut out the pieces. Preheat the oven to 325oF. Bake 15-20 minutes or until slightly firm. Let cool on racks until firm enough to handle. Peel the foil off the sections and set the pieces aside to dry thoroughly overnight.

      ICING GLUE
      3 egg whites
      1 1/2 teaspoons cream of tartar
      3 - 3 1/2 cups icing sugar


    In a large bowl, beat the egg whites until they begin to foam. Add the cream of tartar and beat until the whites are stiff but not dry. Gradually beat in the icing sugar, beating for about 5 minutes until it reaches spreading consistency. Keep it covered and refrigerated until needed.

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    If you need any help with cooking Polish dishes please e-mail me, I will answer your questions ASAP.

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