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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 Stanley Marianski
Bookmagic LLC
Released: 2009-06-29
Paperback (286 pages)
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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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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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Product Description:
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 Alina Zeranska
Pelican Publishing
Released: 1989-01-31
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 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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By Robert Strybel
Hippocrene Books
Hardcover (250 pages)
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Polish Holiday Cookery acquaints readers with traditional Polish foods associated with various occasions and furnishes countless cooking tips and serving suggestions. This "instruction manual for the culturally aware Polish American" offers more than 400 recipes, along with a lexicon of basic foods and culinary concepts, ingredients and procedures, and sample menus. The clearly-written recipes facilitate the preparation of the dishes and their incorporation in the Polish-American mainstream culture. Polish Holiday Cookery covers holidays such as Christmas and Easter, as well as celebrations year-round. Ideas for banquets, picnics, dinners, and family favorites abound throughout, ensuring that cooks have a selection of dishes for any occasion. |
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By Karen Cushman
Clarion Books
Hardcover (215 pages; 1)
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Rodzina Clara Jadwiga Anastazya Brodski is the new face in Karen Cushman"s gallery of unforgettable heroines. One of a group of orphans, 12-year-old Rodzina boards a train on a cold day in March 1881. She"s reluctant to leave Chicago, the only home she can remember, and she knows there"s no substitute for the family she has lost. She expects to be adopted and turned into a slave—or worse, not to be adopted at all.
As the train rattles westward, Rodzina unwittingly begins to develop attachments to her fellow travelers, even the frosty orphan guardian, and to accept the idea that there might be good homes for orphans—maybe even for a big, combative Polish girl. But no placement seems right for the formidable Rodzina, and she cleverly finds a way out of one bad situation after another, until at last she finds the family that is right for her.
Once again, Karen Cushman brings us a compelling story that is thoroughly researched, full of memorable characters, and told with wry humor and keen observation by an absolutely captivating narrator. Afterword. |
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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 Michalik Ewa
Aquamarine
Hardcover (128 pages)
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From its rolling lowlands and meandering rivers to its lofty peaks and extensive lake region, Poland is a land where good food and warm hospitality is at the heart of everyday life. |
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