Soup   Stew   Stew 2   Salad   Dumplings   Raisin Bread

Barley Soup (Krupnik)

Source: http://www.polstore.com/html/polishrecipes.html

Pour 3 ½ pints water over 1lb beef and 1lb bones and cook over low heat. After 1 hour add mixed vegetables (carrots, parsley, celeriac root, leek, and onion) and 4 small dried mushrooms. When meat is tender, put the broth through a sieve. Cut the meat into cubes and the vegetables and mushrooms into thin strips. Cook ¾ pint of the cooked broth, salted to taste, with 4-6 oz. of pearl barley. When kasha is cooked, add 1 T butter and mix the kasha for a while with a spoon, until it turns white. Add cooked kasha to the remaining broth and after adding 3 potatoes diced into cubes, cook for another 15-20 minutes. Add diced meat, mushrooms and vegetables to the broth and salt to taste. Sprinkle with minced parsley .

Polish Stew

Source: http://www.geocities.com/NapaValley/2267/polish.html#Polish%20Stew

1 lb Polish Sausage, 1/2" pieces
3 T Oil
1 ½ lb Beef, cubed
2 Onions, sliced
2 c Mushrooms, sliced
1 lb Sauerkraut, canned
1 c White wine
8 oz Tomato sauce
2 t Soy sauce
1 t Caraway seeds
¼ t Vegetable seasoning

Sauté sausage 15 minutes; remove to casserole. Add oil to sausage drippings; brown beef in oil, 15 minutes; remove to casserole. Sauté onion; add to casserole. Sauté mushrooms with sauerkraut and wine. Add tomato sauce, soy sauce, caraway seeds and vegetable seasoning. Add this to casserole also, mixing well. Cover and bake at 375 degrees for 2 to 2 ½ hours. Stir casserole every 30 minutes.

Hunter Stew

4 dried mushrooms
¼ cup water
2 pounds sauerkraut
1 large apple, peeled, cored, sliced (optional)
1 (20 ounce) can tomatoes
5 peppercorns
1 bay leaf
2 cups diced polish sausage or leftover meat
1 cup coarsely chopped bacon
steamed potatoes or rye bread

Soak the mushrooms in ¼ cup water for 2 hours. Bring to boil and simmer for ½ hour. Slice.

Wash the sauerkraut and squeeze it. Add mushrooms and the liquid in which they were cooked. Add the apples, the tomatoes, peppercorns, and bay leaf. Cover and simmer for 1 hour and 15 minutes.

Add the meat and the bacon, simmer 1 hour longer.

The best is when reheat. The best served with steamed potatoes or rye bread.

SMACZNEGO!!! GOOD Appetite!!!

 

Herring Salad (Salatka ze Sledzia)

Source: http://www.polstore.com/html/polishrecipes.html

10 Herring Filets
1 jar (370ml) Dill Pickles
1 jar (370ml) Beets
1 jar (370ml) Pickled Onions
3 Apples
½ c White Vine Vinigar
½ c Olive Oil
2 t Horseradish
Salt and Pepper

Cut herrings into wide slices. Wash, core, and slice apples. Slice pickles, onions and beets. Mix all the ingredients together. Combine vinegar with horseradish, salt, and pepper. Add oil constantly mixing. Pour mixture over salad, and let stand for 2 hours before serving.

Pierogi

Source: http://www.tastycooking.com/poland.html

5 c Flour
¼ lb Butter
1 c Sour Cream
¾ c Water
6 Egg, yolks
3 Eggs
pinch Salt

Make a mound out of the flour, then make a well in the center. Place egg yolks and eggs in the center, cutting in the flour with a knife and adding water and salt. Knead until firm.

Cut in three parts. Roll dough out thinly, then cut circles with a cup. Place small amount of filling off center on each circle of dough. Fold over and seal by moistening edge with water and putting pressure on edges for a firm seal. Boil a pot of water. Add salt. Drop pierogi into boiling water. Cook lightly for 5 minutes using a low flame. Remove gently with strainer spoon and brown in butter in frying pan. Serve with sour cream.

Cheese Filling:
1 ½ c Cottage Cheese (drained)
¼ tVanilla
1 Egg, yolk
1 T Margarine, melted
½ t Salt
1 ½ T Sugar

Drain cottage cheese. Combine Cooking Recipes Ingredients and mix until smooth.
Fill circles of dough with desired amount. Can also use potatoes, meat, sauerkraut, prunes, mushrooms or combinations of these to fill pierogi.

Babka

http://www.tastycooking.com/poland.html

½ c Milk
1/3 c Shortening
1 t Salt
¼ c Granulated Sugar
1 package Active Dry Yeast
¼ t Dried Lemon Peel
2 ¼ c All-purpose, Flour
1 c Raisins
¼ c Chopped Almonds

Scald milk. Add shortening, salt, and sugar; stir until melted. Cool to lukewarm. Add yeast to water; stir until dissolved. Add to lukewarm milk mixture; mix well. Beat eggs; add with lemon peel to milk mixture. Add flour; beat until smooth. Cover; let rise about 6 hours. Punch down. Add raisins; beat until smooth and elastic. Generously grease brioche pan; sprinkle bottom with almonds. Pour dough into pan. Let rise, uncovered, about 20 minutes. Bake in 425F oven 20 minutes. Unmold immediately.