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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:
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By Kathy Gary
Released: 2012-01-21
Kindle Edition
 | | Product Description:
Best Selling Author of Passionate About Pierogies, Kathy Gary has created the second in her Ethnic Dishes series. Going Donuts for Paçzki: Easy and Delicious Family Recipes contains everything you need to skip the local bakery and create you own delicious Paçzki (Polish donuts, pronounced poonchKEY). You will learn how to make Paçzki: several ways to make the dough and a variety of filling flavors, as well as tips and techniques to help ensure your success! Along the way you will also learn about the history and traditions of Paçzki, sparking your creativity to create your own traditions with your family. |
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By Kathy Gary
Released: 2012-01-09
Kindle Edition
 | | Product Description:
Passionate About Pierogies: Delicious Homemade Pierogi Recipes is a Best Selling Kindle cookbook filled with tasty pierogi recipes. Inside Passionate About Pierogies you will learn:
- tips to making the perfect pierogi dough
- several pierogi dough recipes
- a dozen family-tried, trusted and loved pierogi fillings
- how to put the pierogi together
- pierogi casserole recipes
and much more!
If you are passionate about pierogies too or would like to be, you will love this detailed, step-by-step cookbook!
--> Scroll up and click Buy to start making your own delicious pierogies 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 Peter Zeranski
Polish Cookbooks
Released: 2011-04-05
Hardcover (96 pages)
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Hospitality and hearty food are the hallmarks of the Polish dining experience. This classic and concise cookbook features dozens of favorite Polish dishes showcasing a variety of flavors, preparation techniques, and ingredient selections. With titles given in both Polish and English, recipes range from cucumber salad and beet soup to pork cutlets and potato pancakes. A chapter devoted to pierogi presents the dumplings with an assortment of fillings, and the final chapter of sweets tops off any meal in true Polish fashion. Like all the books in Pelican's Classic Recipe Series, the entries in this collection were carefully selected to provide a cross section of memorable and authentic dishes. Organized by course, the offerings range from appetizers and salads to sides and sweets, featuring the most iconic and national of dishes--Hunter's Stew and Barszcz--alongside simple comfort food and a handful of desserts, including honey cake, poppy seed rolls, and chocolate mazurka.
Designed for the modern kitchen yet retaining traditional roots, each heritage recipe has been tested to perfection. Accompanied by notes on Polish holiday customs, history, and menu pairing suggestions, these dishes offer a flavorful sample of the Polish dining experience, as passed down from generation to generation. |
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By Robert Strybel
Hippocrene Books
Hardcover (887 pages)
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A perennial best-seller, this is the most extensive and varied Polish cookbook ever published. More than 2200 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 (powid la), honey mushrooms (opie nka), and kielbasa, and their culinary uses. |
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By Beata Zatorska
Tabula Books
Hardcover (320 pages)
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Part memoir and part travelogue, this unique cookbook that the story of Beata Zatorska's childhood in rural Poland, mixing stories of her youth and her grandmother’s handwritten recipes with stunning photos of Poland in summer. Included are more than 60 recipes for traditional Polish home cooked meals, from poppyseed cake and pierogi to fruit-flavored summer liqueurs. The photographyranging across locales such as Warsaw, Poznan, the Tatra Mountains, and the Baltic Seashowcases the Polish landscape and its influence on the country’s distinct cuisine. |
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By Stanley Marianski
Bookmagic LLC
Released: 2009-06-29
Paperback (286 pages)
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Click Here | - ISBN13: 9780982426722
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Product Description:
Most books on sausage making are filled with unknown quality recipes, this book is different. It contains carefully compiled government recipes that were used by Polish meat plants between 1950-1990. Those recipes were not written by restaurant cooks or college students running web sites, but by the best professionals in the meat science industry the country had. The recipes presented in this book come from those government manuals and they were never published before. These are recipes and production processes of the authentic products that were made by Polish meat plants and sold to the public. Most of those sausages are still made and sold in Poland. The unique strength of the book lies in those detailed instructions and after reading the book the readers will understand how to make all types of sausages, select the best meats and apply cures, smoke products with cold or hot smoke, and create their own recipes without adding chemicals. |
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By Marja Ochorowicz-Monatowa
Clarkson Potter
Released: 1968-04-13
Hardcover (314 pages)
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Click Here | - American adaptation of Uniwersalna Ksiazka Kucharska (The Universal Cookbook)
- Weights and measures have been converted to American usage
- Recipes range from the familiar to the exotic
Product Description:
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 Shenanchie O'Toole
Food Fare
Released: 2011-07-20
Kindle Edition (13 pages)
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"Polish Kuchina" contains a brief history of Poland, information about Polish food, beer in Poland, herbal and fruit teas, Polish traditions, authentic Polish recipes, words and phrases, and resources for further study. |
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By Alina Zeranska
Pelican Publishing
Released: 1989-01-31
Hardcover (384 pages)
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"A valued standard on Polish traditions and cuisine for thousands of readers in the United States and abroad." -Washington Post 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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