Polish Cuisine

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What is most characteristic of typical Polish dishes is the high content of carbohydrates. In most regions, flour dishes used to take precedence because of the easily available cereals. Meat has always played an important role on Polish tables.

Hunter’s stew

A traditional Polish dish of cabbage and various types of meat (pork, beef, venison, poultry, sausage), seasoned with herbs. Kept refrigerated and reheated, it gains flavor. The name of the dish probably comes from the German word Beiguss, meaning sauce.

INGREDIENTS:

  • smoked bacon (raw) – 100 g
  • pork loin – 300 g
  • lard – 1-2 tbsp
  • onion – 1 pc.
  • prunes – 5 pcs.
  • fresh white cabbage – 200 g
  • coriander seeds – 1 tsp
  • bay leaves – 4 pcs.
  • dried marjoram – 1 teaspoon
  • sauerkraut – 200 g
  • worcestershire sauce – 50 ml
  • red, dry wine – 100 ml
  • honey – 1 tbsp
  • salt – 1 pinch

Recipe:

STEP 1: FRY THE BACON AND THE POIN

STEP 2: Slice and fry the fresh cabbage

STEP 3: ADD SAURED CABBAGE

STEP 4: SEASON AND SERVE hunter’s stew

DUMPLINGS WITH MEAT

Dumplings with a unique filling of beef and chicken legs with the addition of aromatic vegetables and spices. A delicious alternative to traditional Polish-style dumplings.

Cake
  • vegetable oil – 1 tbsp
  • flour (type 405) – 420 g
  • salt – ½ tsp
filling
  • chicken legs – 2 pcs. (150 g each)
  • beef – 500 g
  • neutral flavor oil – 3 tsp
  • celery bulb – 100 g
  • parsley root – 1 piece (120 grams)
  • garlic – 2 cloves
  • spring onion – 2 pcs. (50g)
  • salt – 2 tsp
  • pepper – 2 pinches
  • Provencal herbs – 3 teaspoons

Recipe:

CAKE

Pour 250 ml of warm water and vegetable oil into the mixing container, add flour and ½ teaspoon of salt, knead the dough into a homogeneous mass, after setting (with the measuring cup in place) the kneading program/2 minutes. Transfer the dough to a bowl, cover and set aside for 30 minutes. Wash the container thoroughly

STEP 1: MEAT PREPARATION

Rinse the chicken legs under running cold water, pat dry and separate in the joint. Rinse the beef under running cold water, pat dry, remove membranes and fat, cut into 4-cm cubes. Grease the deep steamer basket with 1 teaspoon of oil and spread the chicken and beef meat in it.

STEP 2: COOK THE FILLING

Peel and wash the celery and parsley, cut into 2 cm pieces and place in the shallow steamer basket. Pour 1 liter of water into the container. Place both cartridges on it and close them with the lid. Cook by setting the steam/30 minutes program. Remove the steamer and set aside to cool for 30 minutes. Remove the skin from the chicken. Separate the meat from the bones. Empty the blender jug ​​and wash it thoroughly.

STEP 3: FRYING AND SHREDDING THE FILLING

Peel the garlic cloves, wash the spring onions, clean and cut into pieces. Put both ingredients into the mixing container and grind (with the measuring cup in place) by holding the turbo button/3 seconds. Use a spatula to scrape the mass from the walls to the bottom of the container.

Pour the remaining oil and fry the ingredients (without the measuring cup) on the roasting program/3 minutes/100°C. Add the cooked chicken and beef and, with the measuring beaker in place, chop everything (with the measuring beaker in place) for 10 seconds/speed setting 7. Use the spatula to scrape the meat from the sides of the container to the bottom of the container.

Add the cooked vegetables, 2 teaspoons of salt, 2 pinches of pepper and Herbes de Provence, and chop again (with the measuring beaker in place) for another 8 seconds/speed setting 5.

Sour rye soup

Soup prepared on the basis of meat broth thickened with sourdough, usually from rye flour, having a characteristic sour taste.

Barley soup

Traditional Polish soup with barley groats, potatoes and carrots, cooked on chicken and vegetable broth.

INGREDIENTS:

  • onion – 1 pc.
  • black pepper – 1 pinch
  • parsley root – 1 pc.
  • bay leaf – 4 pcs.
  • carrot – 1 pc.
  • parsley – 5 g
  • salt – 1 pinch
  • allspice – 5 pcs.
  • potato – 500 g
  • pork ribs, fresh – 400 g
  • barley groats – 150 g

Recipe:

STEP 1: COOK STOCK

STEP 2: SUN THE ONIONS

STEP 3: ADD GROATS AND POTATOES TO THE SOUP

Other Polish dishes

  • groats
  • Silesian noodles
  • doves
  • pork chop
  • meatloaf
  • chicken broth
  • cabbage soup
Polski
Grecki
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