Ingredients :
½ kg beef
50 gram of smoked bacon
small onion
50 gram of lard
1 spoon of mustard
salt, pepper, sour cream, wheat flour
Making:
Wash meat under current chill water. Cut meat, smash with a meat hammer.Add salt, sprinkle with pepper and oil each piece. Put some mustard on it. Chop onion and bacon and put on meat. Wrap meat and bind with a string. Put it on warmed up pan, pour more water and boil for softness. Take out all meat, prepare some sauce from flour and water, again boil it. Add cream after boiling and season it. Serve warm with sauce for dumpling or potatoes.
Bon appetit
2. Żur
One of the most popular soup In Poland. It contains many elements of Polish cuisine. The recipe varies in many polish regions are different. In Podlasie region , it’s popular to eat żur with boiled eggs. In Silesia region , very famous is to pour the soup into a plate which has been filled with mashed potatoes.. In Poland żur is traditionally eaten at Easter, but is also popular during other parts of the year.
Ingredients:
- Polish ,,zakwas,,
- white sausage
- bacon
- onion
- garlic
- flour
- bay leaf
- spiece
- black peppercorn
- marjoram
Recipe:
Fry bacon (chopped), add onion, add garlic and sausage. Fry a little more. Add 3 cups of boiling water, bay leaf, black pepper, other spiece. Cook for 20 minutes. Add 'zakwas'. Mix sour cream with flour, add to soup, add marjoram, mix the soup well. Bring to a boil. You can also add chopped, cooked potatoes and chopped hard boiled egg
3. Moczka
Moczka is Silesian traditional Christmas dish. It has rare appearance of plum marmalade. Prepared with special honey-cake, almonds, raisins, prunes, apricots, pears, panties, wood nut and a lot of water in where components are moisten. Instead of water people formerly use carps broth heads. To moczka you can add red wine.
Ingredients:
4 glass of stewed fruits
5 dag of almond petals
30 gram of wood nut
50 gram of raisins
30 gram of italian nut
50 gram of prunes
100 gram of apricots
100 gram of dried apples
200 gram of honey-cake
1 tangerine
4o gram of chocolate
½ lemon juice .
Recipe:
Crumble honey-cake, overflow cold water, put away. Stewed it covered and heat up but not to boil. Add nuts, raisins, figs and almonds and dried fruits. Boil under covering on small fire as long as fruit are soft. Honey-cake rub by sieve and add to stewed. Boil 15 minutes. Throw scrap chocolate, add lemon juice. Before application add scrap tangerine.
4. Makowiec - Poppy seed cake
FILLING:
1 lb. poppy seeds,
1c. sugar,
4 Tb. honey,
2 rounded Tb. butter,
2 egg whites,
1 vanila sugar,
3/4 c. raisins.
1 c. chopped walnuts,
1 Tb. finely chopped candied orange peel.
DOUGH:
1 lb. flour,
1 c. sugar,
3/4 c. margarine,
4 egg yolks,
1 c. milk ( lightly warm)
1 oz. yeast,
pinch of salt,
butter and bread crumbs to grease the cake form.
BRUSHING:
1 egg
GLAZE:
1 c. icing sugar,
1-2 Tb. lemon juice,
1-2 Tb. boiling water.
1) Rinse poppy seeds, scald with hot water and let sit overnight. The next day drain the poppy seeds in a sieve, grind at least two, three times. Melt butter in a pot, add sugar, poppy seeds, honey, raisins, nuts, (candied orange peel, optional) and fry a few minuts on a low flame, still mixing. When slightly cooled, add egg whites whisked into a froth and mix. Divide the poppy seed mixture into 2 parts.
2) Mix yeast with 2 Tb of sugar, 2 Tb of flour, about 100 ml. of lightly warm milk. Mix well and let it rise.
3) Grind the yolks well with the remaining sugar, and to this add the raised yeast, milk, salt and flour. Make a dough. At the end add melted margarin and lemon juice. Mix well again. The dough must not stick to your hands. Cover with a towel and let the dough rise.
4) Divide the dough into 2 parts. Roll out each part of the dough, lightly sprinkled with flour. Evenly spread the poppy seed mixture on the dough, roll up the dough and place in long, app. 18 -inch loaf pans. Close the edges of the rolls so that the poppe seed mixture doesn't come out during rising. Let the rolls rise again in a warm place covered with a towel, then brush with an egg mixed with 1 tsp. milk.
5) Preheat oven to 360 F and then place the rolls in for ~ 40 minutes. Check if ready with toothpick, which should remain dry. When slightly cooled, take out of the pans and glaze.
!!! POPPY SEEDS CAKE, is a traditional Polish dessert, especially popular during the Christmas and Easter seasons.
5. Traditional Polish Bigos
Bigos is a traditional stew typical of Polish cuisine that many consider to be the Polish national dish.
There is no standard recipe, as recipes vary considerably from region to region and from family to family. Typical ingredients include: sauerkraut, various cuts of meat and sausages, often whole or rubbed tomatoes. It may be seasoned with pepper, caraway, juniper berries, bay leaf, marjoram, pimento, dried or smoked plums and other ingredients.
Bigos is usually eaten with rye bread and potatoes. Bigos can be kept in a cool place or refrigerated then reheated later is better tasting. A common practice is to keep a pot of bigos going for a week or more, replenishing ingredients as necessary.
This, the seasonal availability of cabbage and its richness in vitamin C made bigos a traditional part of the winter diet in Poland and elsewhere. In Poland, it was a traditional dish to be served on the Second Day of Christmas.
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