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How to Cook dishes from Poland
Poland is famous for its agricultural
produce, and it is from this that Polish cuisine draws most of
its ingredients. Some highlights of Polish cuisine include
cereals (such as barley, buckwheat, millet, rye, and wheat),
fermented diary products (curd cheese, sour cream, and soured milk),
pickled vegetables (including beetroot, cabbage, cucumber, and kohlrabi),
pickled herring from the Baltic,
and of course for the world-famous kielbasa (the Polish sausage).
Here are some popular Polish recipes and dishes:
- Barszcz - The Polish version of borscht. A soup made from
red beetroot, onions, garlic and other vegetables. Bacon, other meats,
or cut vegetables may sometimes be added.
On Christmas Eve,
a vegetarian version of soup is eaten with small dumplings (uszka) filled with mushrooms or
kapusta kiszona (the Polish version of sauerkraut).
- Bigos - A stew made from fermented cabbage (kapusta kiszona - the Polish version of sauerkraut)
or fresh cabbage, with meat. Mushrooms, tomatoes, and honey are
also usually added, as are various seasonings such
as bay leaf, caraway, juniper berries, marjoram, pepper or pimento.
Various meats may be used, including
bacon,
beef,
ham,
kielbasa (Polish sausage),
pork (sometimes smoked),
or venison.
Bigos is usually served with rye bread and potatoes.
- Kapusta Kiszona - Sauerkraut
- Kartacze - Potato dumplings stuffed with meat and marjoram.
- Kielbasa - A traditional Polish sausage. There are many varieties,
which fall into two broad categories: fresh and dry.
- Knysza - Pita bread with meat and cabbage.
- Kopytka - Baked potato dumplings served with bacon, cheese, or onion.
- Kwaśnica - A stew made from meat and
kapusta kiszona (the Polish version of sauerkraut).
- Pierogi - Stuffed boiled dumplings.
They are often filled with quark cheese, potatoes
and fried onions (Russkie pierogi)
- Zrazy wolowe - Beef chops in sauce.
- Zrazy wolowe zawijane - Chopped dill cucumbers and onions wrapped with thin strips of beef.
You too can enjoy these flavors, as on this page, you will find a selection of Polish cookbooks.
Related pages on this web site:
By Marja Ochorowicz-Monatowa
Crown
Released: 1968-04-13
Hardcover (314 pages)
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Poland, like France, is a country where people really know food. One can stop at a wayside inn in the country or at a modest restaurant in a working-class city neighborhood and be served a meal worth remembering. Good food is a tradition.Polish Cookery is an American adaptation of Uniwersalna Ksiazka Kucharska (The Universal Cookbook), long the most famous standard cookbook in Poland. All weights and measures have been converted to American usage, and suitable substitutions are provided for hard-to-get ingredients. The recipes range from the familiar to the exotic and include soups like Polish Mushroom and Barley Soup, Fresh Cabbage Soup, many variations of Barszcz, the famous Polish beet soup, and Sorrel Soup with Sour Cream. The Poles are very fond of pates, dumplings, and meat pastries. In Polish Cookery, you'll find recipes for Meat Patties, Potato Croquettes, Venison Pastry, Partridge Pie, Game Pate, many variations on the celebrated Pierogi, or dough pockets, and Buckwheat Cakes. Authentic entrees include Loin of Venison, Roast Wild Goose, Smothered Pike, Turkey in Madeira Sauce. Chicken Casserole with Currants, Smothered Duck in Caper Sauce, Hussar Pot Roast, Tenderloin Smothered in Sour Cream, and perhaps Poland's most famous dish, Bigos, or Hunter's Stew. To round out the Polish meal, there are recipes for Mashed Turnips and Potatoes, Split Pea Fritters, Stuffed Kohlrabi, Fried Carrots, Mushroom Ramekins, and Pearl Barley with Dried Mushrooms. Finally Polish Cookery offers such dessert treats as Almond Torte, Cracow Torte, Spice Cake, and Almond Babka. Polish cuisine evolved over centuries, a combination of East and West, aristocratic hauteur and peasant fare. It is a rich culinary heritage that is faithfully represented here in Polish Cookery. |
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By Michael J. Baruch
Lbcm Publishing
Paperback (265 pages)
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By Robert Strybel
Hippocrene Books
Hardcover (887 pages)
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A perennial bestseller, Polish Heritage Cookery is the most extensive and varied Polish cookbook ever published. More than 2,200 recipes use easily available American ingredients and measurements. Modern Polish cuisine is a blend of hearty peasant dishes and more elegant gourmet fare, incorporating a broad cross-section of cultural influences. The book includes numerous cultural notes, historical accounts of Polish culinary traditions, and descriptive line drawings. Its expanded edition includes information on Polish products available in the United States, such as plum butter, honey mushrooms (opie´nka), and kielbasa, and their culinary uses. Complete with full color photographs. |
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By Marianna Olszewska Heberle
HP Trade
Paperback (224 pages)
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For more than 20 years, Polish Cooking has given readers a taste of genuine Polish cuisine. Now, updated and revised with new information and twenty new recipes, including such favorites as Apple Pancakes, Mushroom Croquettes, and Lazy Noodles, it continues to provide a sampling of Polish dishes that have survived over the last ten centuries.
Polish-born Marianna Olszewska Heberle reveals a rich variety of over 200 authentic recipes in this outstanding cookbook rivaling the best European cuisines. Easy-to-follow instructions make it simple to prepare such traditional Polish favorites as Poppy Seed Pierogies, Stuffed Cabbage, Hunter's Stew, Warsaw Herring, and many more.
Plus readers will learn about holiday traditions and the proud culinary heritage of this fascinating country with Polish Cooking. |
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By Stanley Marianski & Miroslaw Gebarowski
Outskirts Press
Paperback (264 pages)
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Polish Government Secret Sausage Recipes!
In 1945 someone in the newly organized Polish government came up with a brilliant idea of standardizing Polish meat products using traditional time proven recipes. The official list of meat products and sausages was drawn and the Department of the Meat Industry started to work out details. In 1959 the first official guide for making meat products and sausages was issued which was followed in 1960 by a slightly revised version. Then in 1964 the Polish Government issued the final version that covered 84 meat products and 119 sausages. Those manuals reserved for internal use only helped to create the best meat industry that ever existed anywhere and this standardization allowed Poland to produce sausages of high and consistent quality. They were not written by restaurant cooks or college students, but by the best professionals in meat science the country had. The recipes presented in this book come from these manuals and they were never published before. These are recipes and production processes of the products that were really made by Polish meat plants and sold to the public. Most of those sausages are still made and sold in Poland today. |
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By Karen West
Hippocrene Books
Paperback (240 pages)
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Now updated with a new chapter on Lighter Polish Fare! First published in 1983, this classic resource for Polish cuisine has been a favorite with home chefs for many years. This new edition includes a chapter on Light Polish Fare with ingenious tips for reducing fat, calories and cholesterol, without compromising the flavor of fine Polish cuisine. Fragrant herbal rubs and vinegars add panache without calories. Alternatives and conversion tables for butter, sour cream and milk will help readers lighten other recipes as well. In an easy-to-use menu format, the author arranges complementary and harmonious foods together--all organized in seasonal cycles. Spring menus include "Braised Spring Lamb with Cabbage," "Baby Carrots Polonaise," and "Wild Strawberries with Sour Cream." Cool and light summer menus make the most of fresh fruits and vegetables: "Frosty Artichoke Salad," "Fresh Peas with Dill Butter," and "Chilled Blueberry Soup." Autumn recipes include "Polish Sausage simmered in Wine," "Apple Raisin Cake," and "Hunter's Stew." The winter chapter highlights plentiful offerings such as "Roast Duck Served with Red Cabbage," "Smoked Salmon Omelets" and "Christmas Eve Bread." |
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By Joseph W. Zurawski
G Bradley Pub
Hardcover (240 pages)
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Polish Chicago: Our History Our Recipes is the most ambitious work on the Polish community of Chicago to date. Author Joseph W. Zurawski, a historian, educator and author of the Polish experience in both Poland and America for almost 50 years, brings a wealth of insight and knowledge to this groundbreaking work. By elegant prose and stunning photograph (often rare and previously unseen), and poignant personal profile, Zurawski documents the full dramatic saga of Chicagos Polonia. In free and optimistic Chicago, these Polish Americans not only supported their beleaguered homeland, they also forever enriched their new home by contributing their tremendous work ethic, unending patriotism, fervent faith, tireless charity and beautiful culture to create a vibrant and ever-evolving Chicago Polonia. Polish Chicago: Our History Our Recipes recounts the amazing story of these indomitable people. Moreover, for many food is simply nourishment, but for Polish Americans, food means family. It is a means by which to share with others, celebrate tradition and show affection. Thus, this book highlights culinary contributions by turning an inviting light onto 12 of Chicagos award-winning Polish eateries, with each providing recipes of their excellent fare. As an added bonus, 24 Polish-American Chicagoans have opened their kitchens and their hearts to readers. Each shares family recipes along with cherished family photographs and private family stories, some whimsical, some poignant, each offering an authentic glimpse back into worlds often hidden to the readers by time, political walls or both. Brought to you by G. Bradley Publishing of St. Louis, in cooperation with The Polish Museum of America, Polish Chicago: Our History Our Recipes is a handsome, 240-page hardbound volume containing 720 rare historical photographs and exquisite food photographs shot by nationally renowned photographer Katherine Bish. |
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By Alina Zeranska
Pelican Publishing Company
Hardcover (384 pages)
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Polish gourmet traditions are as old as Polish culture, which has written history over a thousand years. And here is the definitive Polish cookbook, "THE ART OF POLISH COOKING," containing 500 authentic recipes which reflect the proud traditions of this ancient country. This cookbook is complete with recipes for hors d'oeuvres, soups, entrees, vegetables, pastries, desserts, and beverages. Special holiday menus are also presented, along with charming descriptions of traditional Polish feasts and celebrations. Polish cooking is characterized by herbs like dill, caraway seed, and green parsley. Sour cream is another essential ingredient. Author Alina Zeranska provides easy-to-follow recipes for favorites like Cabbage Rolls, Chicken in Dill Sauce, Meat Pierogis, and Fruit Mazurka. Mrs. Zeranska has translated these Polish recipes perfectly using exact American measurements. This is truly an authentic book of Polish cuisine for family use and elegant entertaining in the old world tradition. |
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By Sophie Hodorowicz Knab
Hippocrene Books
Hardcover (307 pages)
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From top-selling author Sophie Hodorowicz Knab comes a new book that combines recipes for favorite Polish foods with the history and cultural traditions that created them. Arranged according to the cycle of seasons, this cookbook explores life in the Polish countryside through the year. The Polish Country Kitchen Cookbook gives its readers priceless historical information such as the type of utensils used in Poland at the turn of the century, the meaning behind the Pascal butter lamb, and many other insightful answers to common questions asked by descendants of Polish immigrants. The over 100 easy-to-follow recipes are all adapted for the modern North American kitchen. Lovely illustrations and pearls of practical wisdom ("Household Hints") from the old Polish kitchen marvelously complement this book. |
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By Maria Lemnis
Hippocrene Books
Paperback (304 pages)
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Here are nearly 100 recipes for such classic Polish favorites as "Beer Soup with Sour Cream and Cottage Cheese," "Roast Beef Roll with Mushrooms," "Roast Pork with Caraway Polish Style," and "Old Polish Royal Mazurek." Short essays also cover subjects like Polish hospitality, holiday traditions, even the exalted status of the mushroom. The recipes are traditional family fare. |
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