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Polish cuisine
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Wersja polska
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Polish Bigos
- sauerkraut
- fresh cabbage
- onion
- a pork sausage (for instance "slaska", "podwawelska")
- smoked bacon
- different kinds of meat (pork, beef, mutton, venison - up to 2.5 pounds)
- dried plums
- raisins
- honey
- bay leaf
- dried mushrooms
- seeds of juniper
- other secret herbs and spices, including salt and freshly ground pepper
- a glass of red wine
The preparation of Bigos usually takes a few days.
On the first day put sauerkraut and grated cabbage into a large jar (if it's too sour you can always squeeze it to remove some juice but don't waste it right away - you may need it in case you want to make the meal a little more sour - you just pour it in once again then). Cook it with a little amount of water. Fry the meat using some oil or butter, soak the mushrooms for about half an hour in the water then boil them. Fry the onion along with the meat. Plums and raisins are also to be fried on a pan with some honey. Then add them to the boiling sauerkraut along with mushrooms (and their juice). Season it with herbs and condiments. Once you get this done it should be kept simmering at low heat for 2-3 hours. Later you should let it cool down and leave it in the fridge overnight.
The next day heat up the cabbage and add the set of meats you fried the previous day. Boil it again for 2-3 hours and leave it in the fridge. On the next day repeat the same action adding wine this time. You can also use tomato concentrate - if you consider it too sour - add more of the grated cabbage.
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If you like to find out how to make Bigos we invite you to our cooking classes run by an experienced cook along with a teacher. For more information please contact us by calling: +48 602 248 164 or e-mailing: polonica@polonica.edu.pl
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Zurek
- The base for zurek ("zakwas") - should be prepared even up to a week before
- white sausage
- vegetables: carrots, parsley, celery, pores
- smoked bacon
- onion
- eggs
- ham
Zakwas: Mince three cloves of garlic and put it into a jar, add one and a half tablespoon of rye flour and some boiled water. Cover it with a clean cloth and let the jar stay in a warm place for 4-5 days (depends on the temperature).
Zurek: Boil the white sausage in salted water. Using the same water afterwards boil the vegetables. Remove and throw away everything except for carrots. Add zakwas. Then fry some bacon with onion and add to the soup along with sliced sausage and carrots. Season it with marjoram.
Zurek should be served with some evenly cut ham, white sausage and quarters of eggs. You can add a teaspoon of horseradish if you like.
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If you like to find out how to make Zurek we invite you to our cooking classes run by an experienced cook along with a teacher. For more information please contact us by calling: +48 602 248 164 or e-mailing: polonica@polonica.edu.pl
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Red beetroot soup with dumplings for Christmas Eve (Barszcz czerwony z uszkami)
- The base for barszcz ("zakwas buraczany") - should be prepared even up to a week before
- beets
- parsley
- celery
- condiments - sugar, salt, pepper and other different kinds of herbs
- vinegar or lemon
- dried mushrooms
- onion
- dough for dumplings (flour, eggs, water, salt)
Zakwas: Slice the beets, put them into a jar and pour some semi-hot, boiled water. Add some cloves of garlic and a slice of wholemeal bread. Cover the jar with a clean cloth and let it stay in a dark place for 3-7 days.
The soup: Boil the parsley, celery and beets with condiments. Add the mushroom liquid not used in the preparation of dumplings and zakwas to this decoction. For flavoring use some vinegar and sugar. If the soup gets too sour - try adding more of the base.
Dumplings: Boil dried mushrooms with a bit of salt, then strain the water but don't waste it - you should add it to the soup. Grind mushrooms using the proper equipment and fry them softly with onion on a pan. Cut the dough into little squares and fold each of them with a tablespoon of stuffing inside to give it the shape of a triangle. Boil the dumplings in salted water and serve them in the soup.
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If you like to find out how to make Barszcz we invite you to our cooking classes run by an experienced cook along with a teacher. For more information please contact us by calling: +48 602 248 164 or e-mailing: polonica@polonica.edu.pl
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Smalec
- 1/4 kg of pork dewlap
- 1/4 kg of smoked bacon
- 1/2 kg of back fat
- garlic
- onion
- an apple
- bay leaf
- seeds of pepper
- herbs and spices
- fruits of juniper
Cut the dewlap, bacon and back fat into cubes. Put the fat in a thick-bottom pot and start melting it slowly at low heat. Do not let it smoke.
Once it gets transparent add the dewlap, bacon, condiments with a half of an apple, a few cloves of garlic, halved onion.
Chop the remainings of onion, garlic and apple and add to smalec at the end of frying. Use salt to season it.
Before taking the pot away from the cooker remove the whole onion, garlic and apple. You can use it to smear a slice of bread - tastes fantastic. Pour smalec into a jar, try to prevent the globuled condiments and leaves from falling into it. Let it stay to cool down.
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If you like to find out how to produce Smalec we invite you to our cooking classes run by an experienced cook along with a teacher. For more information please contact us by calling: +48 602 248 164 or e-mailing: polonica@polonica.edu.pl
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