ZALEWAJKA (Traditional Country Soup)

ZALEWAJKA (Traditional Country Soup)


Ingredients


8.5 cups Water
2 cups Sour Starter
24 oz Potatoes
7 oz Smoked Bacon + 1.5 oz extra for frying
2 Onions
3 Garlic Cloves
3-4 Dried Mushrooms
2 Bay Leaves
3 All Spice Seeds
¼ tspns Marjoram
Salt and Pepper to taste
2 tbspns Oil
3-4 tspns Sour Cream


Soak the dried mushrooms in warm water for 1 hour. Peel the potatoes and chop into small cubes. Mince the onions and garlic cloves. Slice the bacon into thin strips. Heat the oil in a frying pan and cook the onion over low heat until softened. Boil the water then add the potatoes, fried onion, bacon, bay leaves, All Spice, and mushrooms. Simmer over a medium flame. In a separate pot, mix the sour starter well with sour cream and garlic. When the potatoes are almost ready but still a bit hard, add the sour starter mixture to the boiling soup and stir. Add the marjoram and salt and pepper to taste. Cook for an additional 10-15 minutes or until the potatoes are softened. Mince the remaining bacon and fry until slightly crisp. Add to the soup before serving.


Homemade Recipe for Sour Starter:


8.5oz Rye Flour
1 L Boiled Water (cooled)
2 Garlic Cloves
1 Bay Leaf
4 All Spice Seeds
1 Small Piece of Dry Rye Bread


Add flour to a stone dish and cover with a small amount of water. Grind until smooth. Stir in the remaining water and mix well. Add the peeled garlic cloves, All Spice, and bay leaf. Place the piece of dry bread on top and cover with a linen cloth. Let sit for 3-6 days in a warm place. Remove the coating that will form on top, mix well, and strain through a sieve. Pour into a large jar and refrigerate.

BEER SOUP

BEER SOUP


(Old-fashioned Polish Recipe)

Ingredients

4 cups Beer
½ cup Cottage Cheese
8.5 oz Sour Cream
4 Egg Yolks
1 tbspn Sugar
Pinch of Cinnamon
Small Piece of Bread Crust

Beat the egg yolks, sour cream, and sugar with a mixer. Place this batter into a small pot and heat over a low flame. Place the beer with a piece of bread crust in a separate pot over a medium flame. As soon as the beer comes to a boil, remove from heat and add it to the batter. Mix well. Serve this beer soup with croutons, cottage cheese, and a pinch of cinnamon.

BEEF TENDERLOIN BAKED IN POTATO DOUGH

BEEF TENDERLOIN BAKED IN POTATO DOUGH


Ingredients


2 lb Boiled Potatoes
2 lb Beef Tenderloin
3 tbspns Flour
4 Eggs
Juice from ½ Lemon
3 tbspns Butter
1 tbspn Sunflower Oil
Salt, Pepper, Parsley


Rub the tenderloin with sunflower oil. Drizzle with lemon juice and refrigerate overnight. The following day dry the loin with a paper towel and add salt. Grind or mash the potatoes, then whip in 2 tbspns of the butter. Add salt and pepper to taste, 3 eggs, and flower. Mix thoroughly.


Use a rolling pin to roll out the dough about ½ inch thick. Roll the tenderloin in the dough and press all the edges to seal. Beat the remaining egg and brush onto the dough. Place onto a greased baking sheet and bake for 1 hour, frequently sprinkling with melted butter. The tenderloin should be pink in the center and the dough should be a golden brown. If the dough seams to be baking too quickly, cover with aluminum foil.


Prior to serving, cut into thick slices, arrange on a serving dish, and garnish with parsley leaves. Serve with your favorite sauce or gravy.


Note: Old-fashioned recipes do not provide information regarding baking temperatures as there were no ovens with gauges. The rule of thumb was that meat is ready when it is soft inside when poked with a fork. We suggest to bake in an oven at 425 deg F for half an hour, then reduce the temperature to 350 deg F and bake until meat is soft.

LITHUANIAN WHITE CABBAGE

LITHUANIAN WHITE CABBAGE


(Old-fashioned Polish Recipe)

Ingredients


28 oz White Cabbage
1 oz Butter
3.5 oz Onion
3.5 oz Ground Boneless Pork
3.5oz Garlic Polish Sausage
0.5 oz Flour
1oz Whole Wheat Bread Crumbs
1.75 oz Minced Horseradish
Salt, Pepper, Mustard, Garlic, and Marjoram to taste


Core cabbage and cut into cubes. Add half the butter, a couple drops of water, and the
cubed cabbage to a pan. Cook over medium heat until cabbage is softened. Chop the
onion very fine. Add the onion, a few drops of water, and the pork to another pan. Cook
over medium heat until the onion is soft and the pork is browned.


Remove the casing from the Polish sausage and slice. Melt the remaining butter in a
saucepan. Whisk the flour into the butter until a paste forms. Whisk constantly while
the paste bubbles over medium heat until the bubbles begin to slow and the flour is
brown and very smooth.


Add this roux, the onion and pork, Polish sausage slices, and remaining ingredients to
the cabbage. Cook for a bit longer over medium heat.
Serve with potatoes or bread.

KASZTELANSKI DRINK

KASZTELANSKI DRINK


(NAPOJ KASZTELANSKI)

Ingredients

2 bottles light beer

20g( 1/2 cup) bread crumbs

80g (1/3 cup) sugar

40g (½ cup) raisins

2/3 cups red wine

2-3 teaspoons lemon juice

4 lemon slices

 

Heat  one bottle of beer to about 120 deg F. Pour over the bread crumbs and let sit for half an hour. Strain and reserve the beer.

Boil the remaining beer with sugar and raisins. Let cool and combine with the strained beer and lemon juice. Refrigerate until cold and serve on ice with lemon slices.                                             

 

 

WILD BEEF ROAST

WILD BEEF ROAST


(Old-fashioned Polish Recipe)

Ingredients

3.5 lb boneless beef
1 large onion
5-7 mushrooms
salt, pepper
1 cup sour cream
1 tbspn flour
1 tbspn butter/fat

Marinade:
1 cup vinegar
2 cups water
2 large onions
2 bay leaves
10 pepper corns
10 allspice berries
10 juniper seeds
pinch of sugar
¼ tspn salt

Tenderize beef with a mallet and place in a stone bowl. Prepare the marinade. Add bay leaves, pepper, allspice, juniper, sugar, and salt to the water. Bring to a boil and simmer for about 3 minutes. Chop the onion and add it to the boiling marinade. Let simmer for a bit longer, then add vinegar and continue to cook for an additional minute. Set aside to cool.

Cover beef with the cooled marinade and refrigerate. Marinate for 4-5 days, turning the beef once each day. After marinating, rinse the beef in water and rub with salt and pepper. Let sit for 30 minutes. Strain and reserve the marinade.

Heat butter in a pan and fry the beef on all sides. Place into a roasting pan with the chopped onions and mushrooms. Add a small amount of water and roast covered in oven. Every once in a while, drizzle with some of the strained marinade. While the beef cooks, mix the flour and sour cream together until smooth. Pour over the meat once it has softened and continue to roast on low heat for an additional 10 mintues.

DEER ROLLS

DEER ROLLS


(ZRAZY Z JELENIA)

Ingredients

500g/1lb deer meat cut in 4 pieces(across the fibers)
1 yellow onion
1 red onion
150g/5.3oz bacon
4 teaspoons mustard
1 cup red wine
1 cup beef stock
2 springs rosemary
30g/1oz flour
4 pieces of country bread
salt,pepper
2-3oz olive oil

 

-Tenderize deer meat with a mallet, season with salt and pepper and refrigerate.

-Finely chop one yellow onion and fry on olive oil until tender.

-Cut bread pieces into large cubes and soak in milk.

-Chop bacon or butter into small cubes.

 

1)    Mix the fried onion with mustard and spread onto each piece of deer meat. Add the soaked bread cubes and a couple pieces of bacon or butter on top and tightly roll up the meat around the filling. Coat the meat rolls in flour and fry in a pan. Add quartered red onion to the pan while frying.

2)    Place the meat rolls and onion in a baking pan. Add beef stock, red wine and rosemary.

Bake for 35 minutes.

Serve with salted and buttered buckwheat.

STRAWBERRY “CHLODNIK”

STRAWBERRY “CHLODNIK”


Old Polish Recipe

There is a long Polish tradition of eating cold soups in the summer, both savory and sweet.

Ingredients

(4 servings)
1 liter (4 cups) milk
500g strawberries
2 egg yolks
100g powdered sugar
orange rind to taste
1 cup of cream
4 scoops of dried fruit & nuts ice cream
4 lady fingers

Smash all strawberries with a fork and boil the milk. Mix the 2 egg yolks with sugar and orange rind until the mixture is almost white in color. Slowly pour the hot milk into the egg yolk mixture while quickly whisking. Set aside to cool.

Once cool, mix with the smashed strawberries and cream. Serve each portion over a scoop of ice cream and a lady finger.

Wow! Is that soup or dessert?

Kissel

Kissel


(viscous fruit dish- served warm or cold)

Ingredients

2 tablespoons potato starch
1 3⁄4 cup water
3 1⁄4 cup fresh raspberries or gooseberries + extra for decorating
1⁄2 cup superfine sugar
juice from 1⁄2 lemon
1⁄2 cup heavy cream for whipped cream

Mix potato starch with half of the water. Boil remaining water in sauce pan and slowly mix the boiled water with water/starch mixture. Bring to a boil again and cook for several minutes until the liquid thickens. Mix continuously with a wooden spoon.

Mix berries and sugar in blender. If using raspberries, add lemon juice. If using gooseberries, add 1 teaspoon vanilla extract. Blend gently leaving some pulp. Add fruit to the thickened water and boil again for about 1 minute. Cool and serve with additional fruit and whipped cream.

 

ZUCCHINI PANCAKES

ZUCCHINI PANCAKES


(recipe yields 20 pancakes)

Ingredients


250g/8.8oz Wheat Flour
150g/5.3oz Corn Flour
2 tspns Baking Powder
2 Cups Boiling Water
100g/3.5oz Crushed and Steamed Zucchini
400ml/ 1.7 cups Milk (warmed)
2 tbspn Sugar
Pinch of Salt
2 tspns seasoning: (mix of pepper, nutmeg, cinnamon, and cloves)


Mix corn flour with boiling water and let sit for 5 minutes. Add the zucchini, warm milk, and blend until smooth. Add the remaining ingredients and mix well. Fry pancakes on greased pan.
Serve with maple or raspberry syrup, fruit, or other preserves.

VEAL CHOPS NORMANDY STYLE

VEAL CHOPS NORMANDY STYLE


(CIELECE KOTLETY Z JABLKAMI)

Ingredients

4 Golden Delicious Apples

2 ½oz (75g) butter

4 veal chops with bone – 7oz each(200g)

salt,pepper

2 tablespoons Calvados

¾ cup (6oz/200ml) heavy cream

Core and peel apples. Quarter and then cut each quarter into three pieces.

Melt half the butter in a pan and fry each apple piece, both sides, for about 5 minutes each side. In the mean time, season the veal chops with salt and pepper. Fry in a separate pan for 5 minutes each side. Transfer veal chops and apples to a serving platter. Pour Calvados into the pan used to fry the veal chops. Cook until the alcohol evaporates and scrape the pan with a wooden spoon.

Add the heavy cream to the pan and stir until combined. Pour the sauce over the veal chops and apples.

 

CHANTERELLES

CHANTERELLES


CHANTERELLE BUTTER

Ingredients

200g (7oz) salted, softened butter
1 garlic clove, crushed
1 large handful of Chanterelles
salt to taste


Fry Chanterelles with garlic over a low-medium heat using a small knob of the butter
for about 5 minutes. Stir occasionally and add a pinch of salt to season. Add fried mushrooms to a food processor or blender with the remaining butter and whisk until smooth. Transfer to a serving bowl and chill for about 30 minutes before serving.


CREAMY CHANTERELLES


Delicious sauce for “Potato Pancakes” or “Buckwheat”


Ingredients


25g salted butter
200g (7oz) Chanterelles
2 garlic cloves, crushed
1 teaspoon dried thyme
1 tablespoon fresh thyme leaves
200ml (7oz) light cream
salt and white pepper to taste


Melt the butter in a large pan over medium heat and add the mushrooms. Stirring occasionally, cook for about 15 minutes. When mushrooms begin to brown, add the garlic, dried and fresh thyme and plenty of salt and pepper.


Fry for a couple minutes before adding the cream. Turn the heat down and simmer for 7-10 minutes to allow the sauce to thicken and reduce. Remember to stir the sauce often to avoid sticking to the bottom of the pan.

BLACKCURRANT “NALEWKA”

BLACKCURRANT “NALEWKA”


Nalewka is a traditional Polish alcoholic beverage similar to medicinal tinctures. It is usually 40-45% ABV (sometimes as strong as 75%), and is made by maceration of various ingredients in alcohol, usually vodka or neutral spirits.                                   

Ingredients

3.5 lb Blackcurrants

1.5 lb Sugar

0.5 l (17oz) Neutral Spirits 95% ABV (Rectified Alcohol)

0.5 l (17oz) Vodka 40% ABV

Rinse blackcurrants, dry and remove all branches and stems. Mash the fruit with a potato masher or puree using a food processor or blender. Do not puree until smooth. Some fruity bits should remain. Place fruit in a jar and cover with sugar and neutral spirits. Set aside for 2 weeks.

After 2 weeks, remove the liquid (“Nalew”) and place in another jar. Close tightly and set aside. Add vodka to the macerated fruit. Set both jars aside for 4 weeks.

Collect the alcohol from the fruit jar and combine with the “Nalew”. Filter the combined liquids using a cheesecloth, then divide into several bottles and set aside for 6 months.

Enjoy the taste and medicinal powers of Blackcurrants!

                        

“ROGALIKI” WITH BLUEBERRIES

“ROGALIKI” WITH BLUEBERRIES


Ingredients

25 g fresh yeast

 100ml/3½ oz milk

 1tbsp vanilla sugar( ½ tsp vanilla extract)

250g/2cups plain flour

2-3 tbsp sour cream

125g(1 stick and 1 tbsp) butter

pinch of salt

3 cups/14oz blueberries

 

Combine yeast with lukewarm milk and vanilla sugar in a large bowl and mix well. Add the rest of ingredients(except blueberries) and mix it until comes together in a ball. Knead for a few minutes until dough comes cleanly away from your hand. Put aside in a warm place until the dough rises to the top of the bowl.

Preheat the oven to 350 F(180C)

Take the ball of dough out of the bowl and place on the floured work surface. Knead it again,dusting with flour regularly to stop from sticking,then roll the dough out as thin as possible. Use the knife to cut the dough into triangle shapes (3-4inches at their base and 5-5 ½ inches tall).

Place 1tsp of blueberries mixed with ½ tsp of sugar on the shortest side of triangle and roll the edge over the top of the filling. Keep rolling the dough until you get to the end and then bend the ends slightly to create a crescent shape/“rogalik”.

Place the “rogaliki” on the baking tray lined with parchment paper and bake in the oven for 45 minutes.

 PORK STUFFED CABBAGE with SOUR CHERRIES

PORK STUFFED CABBAGE with SOUR CHERRIES


( recipe for Summer grilling)

Ingredients


600g/1.3lb boneless pork neck
 150g/0.33lb smoked bacon
 20pc Savoy cabbage leaves
 1 apple
 200g/0.44lb sour cherries (pitted)

Dry Marinade:

5 tbsp olive oil
 ½ tbsp marjoram
 1 pinch salt
 1 pinch ground black pepper
 1 pinch dry thyme

Prepare pork and fruit a day ahead: Slice pork very thin and marinate overnight in refrigerator. Cut apple into small squares and pit sour cherries.

Next day: On each piece of smoked bacon lay one thin slice of pork. Follow with apple pieces and sour cherries in the center of each slice. Roll tightly. Place each roll in the center of a cabbage leaf and wrap tightly. Grill for 20 minutes.
 

Cinnamon Apple Bake

Cinnamon Apple Bake


Ingredients

6-8 Mackintosh or any good cooking apples

1-1¼ cups raisins(150-200g)

1 cup soft light brown sugar + extra for sprinkling

1 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

2 ¼ -3 cups cooked pudding rice(400-500g)

1 cup(250ml) light cream

 

Preheat the oven to 350F.

Put the chopped apples in a bowl with the raisins ,sugar,cinnamon and nutmeg and mix together. In the bottom of the baking dish place the one third of the apples,then place a thin layer of cooked rice. Follow with another layer of apples and another of rice.

Finish with the final layer of apples.

Bake in the oven for 30 minutes, then pour the cream over the top and sprinkle with more brown sugar. Bake for another 20 minutes.

Pipping hot,straight from the oven taste the best!

Maltese Sauce

Maltese Sauce


Ingredients

2 oranges
1 lemon
1 spoon currant jello
½ cup port
1 tspn sugar
salt
pinch of ginger
¼ cup mustard

Mix port with juice and rind from lemon and oranges. Add currant jello,
ginger, salt, and sugar and bring to a boil. Cool slightly and mix mustard in
well. Refrigerate for one hour.


This sauce works well with all cold meat dishes!

Coffee Cream

Coffee Cream


Ingredients

3.5oz (100g) butter
5 tablespoons sugar
1 tablespoons instant coffee
½ cup milk
1¼ cup powdered milk


1.Cut the butter in small cubes and place them in a sauce pan. Add sugar,coffee and milk.

2.Heat it up while stirring until butter will melt and everything will blend really well.

3.Cool this mixture and then stir in powdered milk

4.Keep it cool in refrigerator for at least 1 hour.

  You can spread coffee cream on the waffles, on top of sugar cookies ,on pancakes or use it as a filling for any cakes.

Apple Tart

Apple Tart


Ingredients

Dough: 6 oz flour
pinch of salt
4 oz warm butter
1 egg yolk
3 tablespoons cold water

Filling: 4 oz butter
3.5 oz sugar
1 egg
1 egg yolk
4 oz chopped almonds
2 teaspoons flour
20 oz sweet apples, thinly sliced with skin on
sugar for decorating
¼ teaspoon cinnamon
¼ teaspoon ground cloves

Preparing Dough: In a medium bowl mix flour and salt. Add butter,egg yolk and water. Knead for a few minutes and wrap in a plastic foil. Refrigerate for at least 1 hour.

Filling: In a medium bowl mix butter with sugar until mixture will be soft and silky. Gradually add 1 egg and 1 egg yolk. Mix 2 tablespoons of flour with chopped almonds and then together with the rest of the filling.

Using a 9-inch baking sheet or pizza pan,roll out the dough to a 10- inch circle. Fold the doughand transfer it to your dish. Leave the ends hanging over the edges. It's good to poke the dough with fork and keep it in refrigerator for ½ hour before baking it.

Preheat the oven to 400F.

Transfer filling in the middle of the dough and spread it evenly around,then place apples on top. Put apples in circles overlapping each other(starting from the edges,finishing in the middle). Sprinkle with cinnamon and cloves.Working around the outside edges, carefully fold the dough up and over the apples,overlapping each fold, leaving the center of the tart open. Bake on the middle rack of the oven for 15 minutes ,until filling start to get brownish shade. Lower temperature to 350F and bake for another 10 minutes. Sprinkle tart with sugar and bake again for 10 minutes or until sugar will caramelize and apples are tender. Serve with whipped cream or ice cream.

Sorrel Soup

Sorrel Soup


Ingredients

½ gallon vegetable or meat broth
1 bunch sorrel ( 14oz )
1 bunch dill
2 oz butter
1.5 oz grated skinless walnuts
1 oz grated horseradish
2 boiled egg yolks
½ cup sour cream
½ oz flour
salt,pepper,sugar,soup seasoning to taste

Thoroughly wash sorrel and dill. Remove sorrel leaf ends and chop sorrel and dill together. Melt butter in a large frying pan. Add sorrel leaves and fry for a few minutes over medium heat stirring occasionally. Set aside to cool and blend to a puree using food processor(blender). Add walnuts to the sorrel puree. Add grated horseradish and mashed egg yolks. 

Cook together for a few minutes. Mix sour cream and flour together and add to the soup to thicken. Season with salt and pepper. Add a pinch of sugar to offset the sour taste. Serve with hard boiled egg halves.