POLISH RECIPES
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Almond Soup
5 cups milk
2 cups rice, cooked
1/2 lb blanched Almonds, finely ground
1/4 cup raisins or currants
1/3 cup sugar
1 t almond extract
Heat milk just to simmering in a large saucepan. Add all the
ingredients; stir until well mixed. Cook over low heat 3 to 5
minutes.
Serve hot as is traditional for Christmas, or chill before serving.
Almond Soup -- This recipe could be used as part of a 12-course
meal known in Polish as Wigilia, or on its own. Wigilia is eaten
after sundown on Christmas Eve. Yield: Serves 6-8.
(Resource 1)
Babka
3 pk (1/4 oz) active dry yeast
3/4 c Warm water
1 tb Plus 1 cup sugar
About 7 3/4 cups all-purpose -flour
1 1/2 c Milk
1 1/4 c Unsalted butter or margarine
6 Eggs 2 Egg yolks
1 1/2 ts Salt
2 Egg whites
Topping:
1/4 c Sugar
1/2 c All-purpose flour
1 ts Ground cinnamon
1/4 c Unsalted butter or -margarine, chilled
This desert, a cross between cake and sweet bread, is often baked for Easter.
Grease side and bottom of 2 (10 inch) tube pans. Prepare Topping;set aside. In
a shallow, medium bowl, dissolve yeast in warm
water. Add 1 Tbs sugar and 1/2 cup flour; stir to combine. Cover; let stand in
a warm place 5 to 10 minutes until foamy. Heat milk and butter or margarine in
a small saucepan until melted. Let stand until mixture cools to warm. In a
large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and
frothy. Add cooled milk mixture, salt and yeast mixture. Beat until smooth.
Gradually beat in 4 1/2 cups flour. Stir in enough remaining flour to make a
soft dough. Turn out dough on a lightly floured surface. Knead dough into a
soft, smooth dough. Divide dough in 1/2. Arrange 1 part dough in each greased
pan. Cover with a damp cloth; let rise in a warm place, free from drafts, until
doubled in bulk, about 2 hours. Preheat oven to 350 F. Lightly beat 2 egg
whites in a small bowl until foamy. Brush beaten egg whites on top of dough.
Evenly sprinkle Topping over dough. Bake 50 to 55 minutes or until a wooden
pick insert in center comes out clean. Cool cakes in pans 3 to 4 minutes on
racks. Turn out of pans; cool completely on racks. Frost with Powdered Sugar
Icing if desired. Makes two (10 inch) cakes. Topping: In a small bowl, combine
sugar, flour, and cinnamon. Using a pastry blender or 2 knives, cut in butter
or margarine until mixture esembles coarse crumbs. Powdered Sugar Icing: 2 egg
whites 1 1/2 cups sifted powdered sugar 1/2 tsp lemon juice In a medium bowl,
beat egg whites until frothy. Gradually add powdered sugar, beating constantly.
Beat
10 minutes or until glossy. Add lemon juice; beat 2 minutes or until icing
stands up in soft peaks. Makes about 1 1/4 cup icing.
(Resource 1)
Cabbage Rolls (Golumpki)
Savoy cabbage
2 lbs ground pork
1small diced sauted onion
2 T flour
sour cream
tomato paste
1 bayleaf
2 allspice
salt
pepper
1 cup cooked fine ground barley
Steam cabbage after removing core. Slice thick
portion of cabbage leaves to allow easier rolling. Cook 2 parts water to 1 part
barley. Mix pork, barley, onion salt and pepper. place a scoop in each leaf and
roll, pack into dutch pot. Pour water used to cook cabbage back over rolls to
just cover. Cook at medium heat 30 minutes. Carefully remove rolls and arrange
in casserole dish, keep warm while reducing down cooking water to about 2 cups
at a rolling boil. Mix 2 Tablespoons tomato paste with 2 Tablespoons flour
gradually add cabbage water to make a sauce. Cook while constantly stirring.
Gradually add sauce to 1 cup sour cream. remove bayleaf and alllspice, pour
over hot rolls serve with boiled potatoes.
(Resource 1)
Placuszki Serowe
(Cheese Pancakes)
3/4 lb. (0.5 kg.) farmer's cheese
4 tablespoons powdered sugar
2 eggs
1/2 teaspoon vanilla extract
Dash of salt
Some flour
Run the farmer's cheese through a meat grinder. Add the powdered sugar, eggs, vanilla and salt to the cheese. Mix well and form into small patties. Roll in flour, pressing flour into patties gently, and fry them in hot oil or butter until golden brown on both sides. Serve with powdered sugar, jam or sour cream. Makes about a dozen pancakes.
(Resource 2)
Mizeria
(Cucumber Salad)
2 or 3 cucumbers, peeled
Salt
Vinegar
Pepper
1 teaspoon sugar
1 tablespoon chopped dill (optional)
Sour cream
Thinly slice the cucumbers into a large bowl, salt them well and let them stand for 30 min. Pour away the liquid that forms. Sprinkle them with vinegar, a little pepper, sugar and dill. Dress them with sour cream just before serving. For a more heart-healthy recipe, omit salting the cucumbers; and substitute well-drained plain nonfat yogurt for the sour cream.
(Resource 2)
Kapusta Duszona
(Stewed Cabbage and Meat)
1 lb. (0.5 kg.) boneless pork, cubed
1 large onion, diced
1 small cabbage
2 to 5 teaspoons vinegar
1 teaspoon caraway seeds
1 tablespoon chopped dill
1 heaping tablespoon sour cream
Roll the pork in flour and brown it in a few tablespoons of cooking oil in a skillet. Add the onion, reduce the heat, add a little water and simmer the mixture under cover until tender. Separately, shred the cabbage, place it in a pot and scald it with boiling water to cover. Bring the cabbage to a boil and simmer it until it is soft and translucent. Drain the cabbage, combine it with the meat and simmer together in the skillet a few minutes. Season to taste with salt and pepper, vinegar, caraway and dill. Mix in the sour cream. Serves 4 people. For a more heart-healthy recipe, use lean pork and brown it in 1 tablespoon of canola oil in a non-stick skillet; and substitute well-drained plain nonfat yogurt for the sour cream.
(Resource 2)
Grzyby Duszone w S'mietanie
(Creamed Mushrooms)
1 1/2 lb. (0.75 kg.) fresh mushrooms, sliced
2 medium onions, minced
4 tablespoons butter
1 tablespoon chopped dill
3/4 cup (200 ml.) sour cream
2 tablespoons flour
Gently wash the mushrooms. In a large skillet, simmer the onions and butter until tender. Add the mushrooms and 1 cup (250 ml.) of water. Simmer covered for 30 min. or until tender. Season with salt and pepper and add the dill. Separately fork-blend the sour cream and flour, then add it to the mushrooms. For a more heart-healthy recipe, substitute 1 tablespoon canola oil for the butter; use a non-stick skillet; and substitute well-drained plain nonfat yogurt for the sour cream.
(Resource 2)
Resource 1:
PolishHeritageCuisine
http://groups.yahoo.com/group/PolishHeritageCuisine/
Resource 2: http://members.aol.com/_ht_a/suchgo/kuchnia.htm
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