Polish cuisine Szkoa Podstawowa nr 31 Dbrowa Grnicza

Polish cuisine Szkoła Podstawowa nr 31 Dąbrowa Górnicza Polska

A SHORT GLOSSARY - SOUPS Chłodnik litewski: cold yoghurt-and-beetroot soup served with a hard boiled egg, originally from Lithuania. Barszcz biały: sour thick wheat starch soup with marjoram, potatoes, sometimes with cream. Barszcz czerwony: refreshing beetroot soup with vegetables and sour cream or served clear with dumplings. Żurek: sour rye soup with potato, sausage or an egg, sometimes served in a bread loaf. Krupnik: barley soup with a smattering of vegetables and smoked meat. Zupa ogórkowa: hot sour cucumber soup. Zupa koperkowa: dill soup. Rosół z kurczaka: golden chicken consommé with noodles. Zupa pomidorowa: tomato soup, often with rice or noodles. Grochówka: thick pea soup. Zupa grzybowa: mushroom soup with cream. Flaki wołowe: beef tripe soup. Kapuśniak: sour cabbage soup.

Hors d'Oeuvres Smalec: partially double fried lard with onion, marjoram and sometimes with apple or prune. It is spread over bread and served together with pickled cucumbers as an appetizer before the main meal. Śledzie w śmietanie: herring in sour cream, usually with onion. Boczek ze śliwką: bacon stuffed with prunes. Tatar: steak tartar; raw minced beef with chopped onion and raw yolk. Main Course - Beef & Veal Eskalopki z cielęciny: veal in a blanket. Polędwiczki wołowe: beef sirloin, often with rare mushroom sauce. Ozór wołowy: soft steamed beef tongues. Sztuka mięsa w sosie chrzanowym: boiled chunk of beef in horseradish sauce. Zrazy zawijane: beef rolls stuffed with bacon, gherkin and onion or red pepper, in a spicy sauce.

Main Course - Pork Golonka w piwie: fat, but tasty pork knuckle, sometimes in beer sauce, always with horseradish; very traditional, originally from Bavaria. Karkówka: tenderloin, usually roasted Kotlet schabowy: traditional breaded pork cutlet (a tasty choice if you do not want any risk). Kiełbasa: Polish sausages - white sausages are especially very tasty. They go well with pickled cucumbers (gherkins) in combination with beer or vodka and fresh air. Żeberka w miodzie: spare pork ribs in honey. Main Course - Poultry Kaczka z jabłkami: baked duck in apple. Kurczak de volaille: chicken steaks spread with butter, filled with mushrooms and bread crumbed, originally French. Wątróbki drobiowe: chicken liver.

Main Course - Other meat courses Baranina: roasted or even grilled lamb – great, especially in the mountains. Klopsiki: meatloaf, often with tomato sauce. Bigos: appetizing, seasoned "hunter" stew made from sauerkraut with chunks of various meats and sausages, extremely traditional. Dziczyzna: game. Fasolka po bretońsku: cheap bean and sausage stew. Gołąbki: cabbage parcels originally from Lithuania, they are stuffed with meat or meat and rice. Kaszanka: grilled or baked solid pieces of buckwheat blended with pork blood and shaped as sausages. Szaszłyk: originally Caucasian dish; chunks of meat grilled on a spit

Main Course - Fish Karp po żydowsku: carp in aspic with raisins, originally Jewish. Łosoś: salmon, often baked or boiled in a dill sauce. Pstrąg: trout, sometimes flambé. Sandacz: pike perch. Vegetarian dishes Pierogi: very traditional small white dumplings, larger than ravioli, filled with sauerkraut with mushrooms, cheese and potatoes or with fruit. They can be also with meat (z mięsem). Naleśniki: omelettes stuffed with jam, fruit, cottage cheese etc. and very similar to crepes. Knedle: potato dumplings stuffed with fruit, usually plums.

Side dishes Frytki: chips. Kopytka: hoof-shaped dumplings. Kluski śląskie: Silesian dumplings, made from boiled potatoes. Kasza gryczana: buckwheat groats. Placki ziemniaczane: potato pancakes. Sweet Titbits Faworki: pastry twisters. Galaretka: very sweet jellies. Makowiec: sweet poppy cake. Pączki: doughnuts. Sernik: delicious fat cheese cake. Szarlotka: cake with apples, sometimes served with whipped cream.

Polish Kotlet Schabowy (Pork Cutlet)

You will need: Good quality pork 1 egg Flour Breadcrumbs Salt and pepper Margarine or lard This dish extremely popular in Poland very simple to prepare. It’s rather impossible to spoil it, provided that the pork you get for it is OK. 1. Get some good quality pork. Cut it in several pieces (or simply buy it in pieces) and beat each one with a mallet so it’s more or less oval in shape. A single chop should not be too thin. You may cover the meat with foil to prevent its specks from flying around. 2. Rub salt and pepper into each chop on both sides. 3. Dip the chops in flour, raw stirred egg and breadcrumbs. 4. Heat up some oil on the pan (use margarine or lard) and place the chops in the pan. 5. Fry until they become golden.

Potato Pancakes

Grate peeled potatoes and onions and You will need: 4 lb. potatoes 1 -2 oz. onion 1/2 glass milk 1 oz. flour 1 -2 eggs Salt, pepper (optional) Vegetable oil mix them together. Pour in boiling milk while stirring. Add eggs, flour and salt. Add pepper if you like. Mix it all up. Don’t wait too long with the rest of the preparation because the fresher the mixture the better the cakes. Heat the oil in a pan. Then put on the pan portions of the prepared mass. Each portion will become a separate pancake. It should not be too thick. The shape will be more or less oval. Fry the pancakes, flipping them every now and then until they get brownish and crispy on both sides. They should be served directly after being prepared when they’re still

Polish Rosol (Polish Broth)

Drown the meat in cold water. Add vegetables, salt and pepper, and mushrooms if you want. Boil the whole thing. When it boils, decrease the heat to about minimum. Skim and remove the scum. Leave the soup simmering lightly until the meat gets tender. It takes about 1 -1, 5 hour on average. Thanks to this procedure the broth will be clear. After the soup is ready, add chopped parsley and noodles. You may keep some small pieces of meat in it if you want, but usually all meat is removed You will need: 0, 5 kg (1, 1 lb. ) chicken meat 0, 5 kg (1, 1 lb. ) beef Vegetables: carrot, celery, leek, parsley, onion Salt, pepper Dried mushrooms (optional) Noodles

Żurek (Rye Soup)

Allow the flour to You will need: 100 g of whole-wheat rye flour 250 g of carrot leak celeriac and parsley 200 g of white sausage water salt, flour, garlic, marjoram sour in the water for a few days. Cook a stock from mixed vegetables, strain, add sour flour liquid (żur), spice with flour, bring to boil, add salt. Add white sausage cut into small pieces, spice with garlic or marjoram. Serve with hard boiled eggs cut into halves.

Polish cheesecake

You will need Cane Sugar (2 cups - 1 cup = 1/2 pint) White cheese 1 kg (bialy ser poltlusty) Eggs (6) Butter (1/2 regular packet) Vanilla sugar (1 packet - 40 g) Vanilla budyn [bu-din] (Polish custard powder) (About 100 g) For topping: Margarine (1/3 regular packet) Cocoa powder (1 tablespoon) sugar (4 tablespoons) Water (4 tablespoons) 1. Put vanilla sugar, white cheese, butter and cane sugar in a large mixing bowl and use a mixer to mix all the ingredients very well until a thick liquid is attained. 2. Leave for 1 hour for sugar to dissolve. 3. After an hour add vanilla budyn (custard powder) to the mixture and mix well again until the mixture is smooth. 4. Pour mixture into a greased cake dish so it is about 2 inches (3 -4 cm) thick. 5. Place in preheated oven (about 200 C) for about 40 -50 minutes. The top should be lightly browned when it is ready. 6. Take out and leave to cool. 7. Make the chocolate topping by putting the ingredients in a pot over low heat and mix until it is smooth liquid and then pour over the cheesecake.