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RECIPES FROM POLAND

bigosBigos (Hunter's Stew)

The secret of Bigos is that it gets better as it's reheated. The more it heated the better it gets. Serve with good bread. Smacznego!

 


4   lbs sauerkraut
1   cup apple juice
1   lb smoked pork
1   lb spareribs
1/4   lb bacon
1   can tomatoes (large)
2   cups water
2   bay leaves

  black pepper

  salt
4   lbs cabbage
1   lb pork loin chop or pork ribs
1   lb smoked kielbasa (sausage)
1/2   cup onions (chopped)
16   ounces mushrooms (fresh)
1   ounce mushrooms (dried)
2   tablespoons flour
1. Brown pork and spareribs in a large heavy pot.
2. Add smoked pork with 1 cup of water and simmer until 1 hour.
3. Add the sauerkraut and one cup apple juice.
4. Chop the cabbage fine and add to sauerkraut.
5. Add lots of pepper and salt cover and simmer 1 hour.
6. Remove lid and keep pot on a very low simmer.
7. In a pan, fry bacon until crisp, then crumble into sauerkraut mixture.
8. Remove most of the bacon fat and fry onions and mushrooms and flour until they just brown.
9. Mix into sauerkraut mixture.
10. Cut kielbasa into slices add to sauerkraut mixture with the tomatoes.
11.

Bring to a boil, simmer 30 minutes and serve hot.


Golabki (Stuffed Cabbage)

Golabki is the Polish word for pigeon, but don't be put off you don't need to use pigeon! Smacznego!

 

 


1   cabbage, center core removed
3   lb minced meat (turkey or pork)
2   cups cooked white rice
1   cup chopped onion
1   cup tomato paste
2   cans crushed tomatoes
1 1/2   cups vegetable stock
1   tablespoon brown sugar
1/2   teaspoon salt
1/2   teaspoon pepper
1/4   teaspoon celery salt
1/4   teaspoon parsley
1/4   teaspoon nutmeg
1/4   teaspoon Worcestershire sauce
1/4   cup butter
4   carrots, sliced
16   ounces mushrooms, quarted
2   bay leaves
1. Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender.
2. Cook till all leaves are tender, but not ripping apart; usually 15.
3. Run under cold water and drain.
4. Cut the thick membrane off back of each leaf.
5. While cabbage is cooking saute onion in butter until lightly browned.
6. Put all the uncooked meat into a large mixing bowl add eggs.
7. Add the sauted onions.
8. Next add salt pepper, celery salt, parsley, nutmeg, and worcestershire sauce along with the cooked rice.
9. Mix thoroughly.
10. Lay out leaves and depending upon their size, place 2-3 tablespoons of meat mixture on the wider side.
11. Roll leaf up and over meat, tuck in sides of leaf, and continue to roll to use all leaves and stuffing.
12. Place rolls, seam down into a greased roasting pan.
13. Then layer carrots and mushrooms over cabbage.
14. Mix together the tomato paste, crushed tomatoes, water and brown sugar and pour evenly over all the rolls.
15. Season with salt and pepper to taste and bay leaves.
16. Cover roaster and bake 325 degrees for 2- 2&1/2 hours.
17. Half way through baking check to make sure there's enough liquid; additional water can be added.
18. To serve, spoon sauce over rolls.
19. Serve with Mashed potatoes!

Zupa grzybowa (Polish Wild Mushroom Soup)

Mushrooms are an important part of the Polish diet and this recipe is perfect for those cold winter evenings. Serve with bread. Smacznego!

 


1/4   lb dried wild mushrooms
9   cups vegetable or meat stock
1   cup butter  
1   cup finely chopped onion
1   tablespoon cornstarch

  salt

  white pepper

  sour cream

  chopped fresh parsley
1. Cover mushrooms with cold water and soak overnight.
2. Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth.
3. Rinse the mushrooms in cold water to remove any remaining sand then slice into strips.
4. Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours.
5. Melt the butter in a heavy skillet, add the onion, saute until golden brown then add to the soup.
6. Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened.
7. Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbls sour cream and sprinkle with parsley.