Polish cuisine recipes Polish cuisine is definitely special. But, like all other cuisines of the Slavs, it is characterized by a wide use of meat, fish, vegetables and cereals. History and geography have made their contribution to the formation of Polish cuisine, bringing to it the traditions of neighboring peoples. We offer you a closer look at the phenomenon, as the Polish cuisine recipes which you will find further. Perhaps they are not the most classic and traditional, but definitely - interesting and tasty. Recipes of Polish cuisine are simple both in terms of products and cooking techniques. Everything is familiar and uncomplicated. Of course, there are also peculiarities in the combination of products in the Polish cuisine that distinguish it from others.

Borscht Lesser Poland

Small Poland is a historical region of Poland,is located in the south-east of the country. And yes, imagine, they also love and prepare borscht! Soups and borsch in Polish cuisine are different from soups of East Slavic cuisine almost universally present "dressing" of flour. 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 in cold water beans for 2 hours. Cook the mashed potatoes and beans separately. Wash beets, pour water and cook. Welded to cool, clean and grate. Meat to clean, remove veins and connective tissue. Finely chopped. Pour the broth and put on the stove to cook. By 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 mass into the borsch. Mix quickly and thoroughly. Bring to a boil, cook until thickened one or two minutes, adjust the taste (add salt, lemon juice) and turn off the fire. Call a family in the kitchen and serve a scented borsch to the table. Smacznego! As you can see, the whole technology of cooking 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 in borsch, but in any other soups: rassolniki, vegetable and so on.

Pork roast pork stew with apples

Pork in Polish cuisine, perhaps the mostpopular meat. It is understandable, because the peasants traditionally grew pigs for these purposes. And Polish cuisine, like other Slavic cuisine, is largely based precisely on the cuisine of the peasant, the people. Ingredients:

  • 500-600 grams of pork loin
  • 30 grams of fat
  • 2 onions
  • 2 medium apples
  • 20 g flour
  • salt
  • cumin, marjoram.

Preparation: Meat peeled, cut into portions, sprinkled with salt and rolled in flour. Fry in a frying pan over high heat in hot fat (oil), from all sides. Transfer to a pan, pour the fat out of the frying pan. Add spices (cumin, marjoram, thyme). Put on a small fire, pour a little water and stew until soft. As the liquid evaporates, add more water. Peel onion and finely chop. Remove the core from apples, finely chop. At the end of the fire, add the onion and apples to the meat. Stew all together until the meat is soft enough. Now you can salt the sauce, chop the apples and onions with a fork. Spread the flour in a small amount of water and pour this mixture into the sauce. Quickly and thoroughly stir, boil a few minutes before thickening. Put the meat in plates, cut into portions, pour with sauce. Serve with potatoes, beets, sauerkraut or pickled cucumbers. Bon Appetit!

Omelette stuffed with green peas

Eggs are another frequent product in Polish cuisine. Scrambled eggs and omelets are known to be numerous, the fillings in them can be very diverse, ranging from peaches, ending with a traditional chicken or bacon. Ingredients:

  • 8 eggs
  • 400 g of green peas
  • 2 tablespoons milk with water
  • Frying / quenching oil

Preparation: If fresh peas are taken, it should be put out in a frying pan with butter until soft. Salt and sweeten to taste. Canned peas to strain, also season with salt and / or sugar. Can be mixed with grated cheese and ground fennel. Eggs washed, broken into a deep bowl. Pour the milk with water, salt. Stir well and pour into a heated frying pan, oiled. To cover with a lid. Fry on a small fire without stirring. When the omelette can be ready (it will lag behind the bottom of the frying pan), carefully remove it with a wooden spatula and shift it to a plate. In the middle of the omelette put the stuffing from the peas, roll into a roll and immediately serve. With recipes of Polish cuisine, you can vary the menu not at the expense of any exotic products or spices, but due to a new approach to combining and using familiar products. Polish cuisine is different, because Poland is a big country with a rich history and culture. Polish cuisine of the north in many respects differs from the cuisine of the south-east or west, due to the long distances and the difference in natural conditions. We advise you to read:

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