Polish cuisine is certainly special.But, like all other Slavic cuisines, it is characterized by the wide use of meat, fish, vegetables and cereals. History and geography have contributed to the formation of Polish cuisine, bringing in the traditions of neighboring nations. We invite you to get to know better such a phenomenon as Polish cuisine, the recipes of which you will find below. Perhaps they are not the most classic and traditional, but they are definitely interesting and tasty. Polish cuisine recipes are simple both in terms of products and cooking technology. Everything is familiar and uncomplicated. Of course, there are also some peculiarities in the combination of products in Polish cuisine, which distinguish it from others.
Borscht Lesser Poland
Lesser Poland is a historical region of Poland,is located in the southeast of the country. And yes, imagine, they also love and cook borscht there! Soups and borscht in Polish cuisine differ from the soups of Eastern Slavic cuisine by the almost ubiquitous flour "dressing". Ingredients:
- 2 liters of broth cooked from bones and vegetables
- 200 g of beef without bone
- 400 g of beetroot
- 150 ml of sour cream
- 200 g cabbage
- 20 g of dried mushrooms
- 20 g flour
- 50 g of white beans
- 40 grams of tomato paste
- Salt, bay leaf, black pepper, sweet pepper, lemon juice.
Preparation: Wash and soak the mushrooms in advance.Also rinse and soak the beans in cold water for 2 hours. Boil the soaked mushrooms and beans separately. Wash the beets, cover with water and boil. Cool the boiled beets, peel and grate. Clean the meat, remove the veins and connective tissue. Chop finely. Pour in the broth and put on the stove to boil. Towards the end of cooking (when the meat is almost ready), add finely chopped cabbage and spices. When the cabbage becomes soft, add the beets, finely chopped mushrooms and spices. Mix the sour cream with flour and pour the mixture into the borscht. Mix quickly and thoroughly. Bring to a boil, cook until thickened for one or two minutes, adjust the taste (add salt, lemon juice) and turn off the heat. Call the family into the kitchen and serve the aromatic borscht to the table. Smacznego! As you can see, the whole technology of making borscht in Polish cuisine is almost the same as in Russian or Ukrainian. The main difference is the addition of flour to make the soup thicker. Moreover, flour is added not only to borscht, but also to any other soups: rassolnik, vegetable, and so on.
Pork roast pork stew with apples
Pork is perhaps the most important meat in Polish cuisine.popular meat. It is understandable, because traditionally peasants raised pigs for these purposes. And Polish cuisine, like other Slavic cuisines, is largely based on peasant, folk cuisine. Ingredients:
- 500-600 grams of pork loin
- 30 grams of fat
- 2 onions
- 2 medium apples
- 20 g flour
- salt
- cumin, marjoram.
Preparation:Clean the meat, cut into portions, sprinkle with salt and roll in flour. Fry in a frying pan over high heat in heated fat (oil), on all sides. Transfer to a saucepan, pour the fat from the frying pan there. Add spices (caraway, marjoram, thyme). Put on low heat, pour in a little water and simmer until soft. As the liquid evaporates, add more water. Peel and finely chop the onion. Core the apples, chop finely. At the end of stewing, add the onion and apples to the meat. Simmer everything together until the meat is soft enough. Now you can add salt to the sauce, chop the apples and onions with a fork. Dissolve the flour in a small amount of water and pour this mixture into the sauce. Stir quickly and thoroughly, cook for a few minutes until thickened. Put the meat on plates, cut into portions, pour over the sauce. Serve with potatoes, beets, sauerkraut or pickled cucumbers. Enjoy!
Omelette stuffed with green peas
Eggs are another common product in Polishcuisine. There are many known fried eggs and omelettes, the fillings in them can be very diverse, from peaches to traditional chicken or bacon. Ingredients:
- 8 eggs
- 400 g of green peas
- 2 tablespoons milk with water
- Frying / quenching oil
Preparation:If you use fresh peas, you need to stew them in a frying pan with oil until soft. Salt and sweeten to taste. Drain the canned peas and season with salt and/or sugar. You can mix them with grated cheese and ground fennel. Wash the eggs and break them into a deep bowl. Pour in the milk and water, add salt. Mix well and pour into a heated frying pan, drizzled with oil. Cover with a lid. Fry over low heat, without stirring. When the omelette is ready (it will come away from the bottom of the frying pan), carefully remove it with a wooden spatula and transfer to a plate. Put the pea filling in the middle of the omelette, roll it up and serve immediately. With Polish cuisine recipes, you can diversify your menu not with any exotic products or spices, but with a new approach to combining and using familiar products. Polish cuisine is varied, because Poland is a large country with a rich history and culture. Polish cuisine in the north differs in many ways from that in the southeast or west, due to the large distances and differences in natural conditions. We recommend reading:
