poland Is My Kitchen
POLAND Breakfast Appetizers Soups salads and sauces
dessert POLAND Desserts and Cakes
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Beet carrot and celery salad
Beet salad with pistachios and feta
Beet with frizzled leek and gorgonzola crostini
Borscht soup
Light spring vegetable salad
Moroccan beet salad
Potato cake
Spiced beetroot relish
POLAND Main Dishes
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Polish cuisine is hearty and diverse, featuring iconic dishes like pierogi, gołąbki, and bigos, reflecting the country's rich cultural heritage.
Key Traditional Dishes
Pierogi:
Often considered the most iconic Polish dish, pierogi are dumplings made from thinly rolled dough filled with various ingredients. Common fillings include potatoes and cheese, sauerkraut and mushrooms, or seasonal fruits. They can be boiled, baked, or fried and are served as appetizers, main courses, or desserts.
Gołąbki:
These are cabbage rolls filled with a mixture of minced meat, rice, and spices, wrapped in cabbage leaves and then baked or fried. They are typically served with a tomato sauce and are a comforting staple in Polish households.
Bigos:
Known as Hunter's Stew, bigos is a hearty dish made from sauerkraut, fresh cabbage, various meats (like sausage and pork), and spices. It is often considered the national dish of Poland and is traditionally served with rye bread or mashed potatoes.
Kotlet Schabowy:
This is a breaded and fried pork chop, similar to the Viennese schnitzel. It is usually served with mashed potatoes and pickled cabbage, making it a popular choice in Polish restaurants.
Rosół:
A traditional chicken soup, rosół is made with chicken, vegetables, and herbs. It is often served on Sundays and is considered a comfort food in Polish culture.
Key Traditional Dishes
Pierogi:
Often considered the most iconic Polish dish, pierogi are dumplings made from thinly rolled dough filled with various ingredients. Common fillings include potatoes and cheese, sauerkraut and mushrooms, or seasonal fruits. They can be boiled, baked, or fried and are served as appetizers, main courses, or desserts.
Gołąbki:
These are cabbage rolls filled with a mixture of minced meat, rice, and spices, wrapped in cabbage leaves and then baked or fried. They are typically served with a tomato sauce and are a comforting staple in Polish households.
Bigos:
Known as Hunter's Stew, bigos is a hearty dish made from sauerkraut, fresh cabbage, various meats (like sausage and pork), and spices. It is often considered the national dish of Poland and is traditionally served with rye bread or mashed potatoes.
Kotlet Schabowy:
This is a breaded and fried pork chop, similar to the Viennese schnitzel. It is usually served with mashed potatoes and pickled cabbage, making it a popular choice in Polish restaurants.
Rosół:
A traditional chicken soup, rosół is made with chicken, vegetables, and herbs. It is often served on Sundays and is considered a comfort food in Polish culture.
Appetizer Beet carrot and celery salad 
Serves: 4
Preparation time:15 minutes
3 cooked beets2 carrots
150g celeriac
1 small red onion
60g chopped walnuts
Juice of 1 lime
3 tbsp olive oil
1 tsp honey
Salt
Pepper
A few sprigs of parsley or cilantro
Slice the beets into thin strips.
Peel the carrots and then grate them finely. Do the same for the celeriac.
Slice the onion into thin strips.
In a large salad bowl, combine all the vegetables.
In a small bowl, prepare the vinaigrette by mixing the lime juice, olive oil, honey, salt, and pepper.
Pour the dressing over the salad and toss gently.
Add the chopped walnuts and sprinkle with fresh herbs before serving.
Appetizer Beet salad with pistachios and feta
Refrigerate for up to 1 day. Add pistachios, mint and orange zest just before serving.
Serves: 4
¼ cup orange juice
¼ cup extra-virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
¼ teaspoon salt
⅛ teaspoon ground pepper
3 (8-ounce) packages cooked whole beets, cut into bite-size wedges
3 tablespoons chopped salted roasted pistachios
1/2 cup feta cheese, crumbled
2 tablespoons chopped fresh mint
Serves: 4
Preparation time:15 minutes
Cooking time:15 minutes
1 tablespoon grated orange zest¼ cup orange juice
¼ cup extra-virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
¼ teaspoon salt
⅛ teaspoon ground pepper
3 (8-ounce) packages cooked whole beets, cut into bite-size wedges
3 tablespoons chopped salted roasted pistachios
1/2 cup feta cheese, crumbled
2 tablespoons chopped fresh mint
Whisk ¼ cup orange juice, ¼ cup oil, 2 teaspoons vinegar, 1 teaspoon mustard, 1 teaspoon honey, ¼ teaspoon salt and ⅛ teaspoon pepper in a medium bowl until combined. Add beet wedges; toss to coat. Top with 3 tablespoons pistachios, the crumbled feta, 2 tablespoons mint and
1 tablespoon orange zest.
1 tablespoon orange zest.
Appetizer Beet with frizzled leek and gorgonzola crostini
Serve as appetizers or as first course
Serves: 4
1 tablespoon extra virgin olive oil
2 teaspoons white wine vinegar
2 teaspoons chopped fresh Italian parsley
To taste salt and ground black pepper
1 leek, white part only
1 cup canola oil
4 slices Italian bread, cut diagonally
2 ounces Gorgonzola cheese
Serves: 4
Preparation time: 30 minutes
Cooking time:50 minutes
3 medium beets, (3/4 lb), trimmed and scrubbed 1 tablespoon extra virgin olive oil
2 teaspoons white wine vinegar
2 teaspoons chopped fresh Italian parsley
To taste salt and ground black pepper
1 leek, white part only
1 cup canola oil
4 slices Italian bread, cut diagonally
2 ounces Gorgonzola cheese
Wash beets. Place in a saucepan, cover with water and cook over medium heat for 30 to 40 minutesor until tender. Drain. When cool enough to handle, slide the peel off by hand, and slice into small wedges. Place in a medium bowl. Season with oil, vinegar, parsley, salt and pepper. Set aside and cover.
Cut leek crosswise about 3-inch long. Slice lengthwise into thin strips. Wash in cold water and dry. Heat the oil in a cast iron pan over moderate heat. The oil should not be too hot. Fry the leeks until golden brown. Drain on paper towel. Set aside. Can be made a day ahead, and kept in an air tight container.
Toast the bread until golden. Spread each toast with Gorgonzola. Top with 2 to 3 slices of beet mixture, and a few more on the plate. Sprinkle leeks on top, and serve at once.
Cut leek crosswise about 3-inch long. Slice lengthwise into thin strips. Wash in cold water and dry. Heat the oil in a cast iron pan over moderate heat. The oil should not be too hot. Fry the leeks until golden brown. Drain on paper towel. Set aside. Can be made a day ahead, and kept in an air tight container.
Toast the bread until golden. Spread each toast with Gorgonzola. Top with 2 to 3 slices of beet mixture, and a few more on the plate. Sprinkle leeks on top, and serve at once.
Appetizer Borscht soup
Serves: 4
Preparation time:10 minutes
Cooking time:20 minutes
3 Tablespoons butter1 large yellow onion diced
5 large garlic cloves minced
6 cups beef bone broth or beef stock
5 medium beets peeled and cut into 1-inch pieces
3 large carrots cut into ½-inch thick rounds
2 celery stalks chopped into ½-inch pieces
2 bay leaves
1 teaspoon caraway seeds
½ teaspoon allspice
3 Tablespoons apple cider vinegar
2 teaspoons granulated sugar
salt to taste
ground black peppers to taste
FOR SERVING:
Sour cream
Fresh chopped dill
In a large heavy-bottomed pot melt the butter over medium-high heat. Once the foaming subsides, add the onion and cook until translucent and soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Slowly add in the beef bone broth while scraping up any browned bits from the bottom of the pot. Add in the beets, carrots, celery, bay leaves, caraway seeds, and allspice. Bring the mixture to a low boil, and cook until the vegetables are tender, about 10-15 minutes.
Turn off the heat and remove the bay leaves. Add in the vinegar, sugar, and salt and pepper to taste.
SERVE:
Ladle soup into bowls and serve with sour cream and fresh chopped dill.
Slowly add in the beef bone broth while scraping up any browned bits from the bottom of the pot. Add in the beets, carrots, celery, bay leaves, caraway seeds, and allspice. Bring the mixture to a low boil, and cook until the vegetables are tender, about 10-15 minutes.
Turn off the heat and remove the bay leaves. Add in the vinegar, sugar, and salt and pepper to taste.
SERVE:
Ladle soup into bowls and serve with sour cream and fresh chopped dill.
Appetizer Light spring vegetable salad
This colorful salad will boost your energy (and your plate) in 15 minutes!
Serves: 4
2 carrots
150g celeriac
1 small red onion
60g chopped walnuts
Juice of 1 lime
3 tbsp olive oil
1 tsp honey
Salt Pepper
A few sprigs of parsley or cilantro
Serves: 4
Preparation time:15 minutes
Cooking time:15 minutes
3 cooked beets2 carrots
150g celeriac
1 small red onion
60g chopped walnuts
Juice of 1 lime
3 tbsp olive oil
1 tsp honey
Salt Pepper
A few sprigs of parsley or cilantro
Slice the beets into thin strips.
Peel the carrots and then grate them finely.
Do the same for the celeriac. Slice the onion into thin strips.
In a large salad bowl, combine all the vegetables. In a bowl, whisk together the lime juice, olive oil, honey, salt, and pepper to make the dressing.
Drizzle the dressing over the salad and toss gently.
Add the chopped walnuts and sprinkle with fresh herbs before serving.
Peel the carrots and then grate them finely.
Do the same for the celeriac. Slice the onion into thin strips.
In a large salad bowl, combine all the vegetables. In a bowl, whisk together the lime juice, olive oil, honey, salt, and pepper to make the dressing.
Drizzle the dressing over the salad and toss gently.
Add the chopped walnuts and sprinkle with fresh herbs before serving.
Appetizer Moroccan beet salad
Serves: 4
Preparation time:15 minutes
Cooking time:1 hour
5 medium red beets, trimmed, washed2 teaspoons orange zest (from 1 orange)
½ cup fresh orange juice (from 2 oranges)
1 tablespoon extra-virgin olive oil
1 ½ teaspoons ground cumin
1 teaspoon kosher salt
½ small red onion, halved and cut into ¼-inch-thick slices
¼ cup packed fresh mint leaves, plus more for serving
¼ cup minced fresh cilantro leaves, plus more for serving
Flaky salt, for serving (optional)
Preheat the oven to 400°F with a rack in the center position.
Place each beet on a square of tin-foil large enough to cover completely. Wrap the foil around the beet loosely, making sure the opening of the foil is sealed. Place on a rimmed baking sheet and roast until tender, about 40 to 50 minutes.
Remove the beets from the oven, let rest until cool enough to handle. Using a paper towel, gently rub the skins off, then discard. Cut beets into 2-inch pieces.
Meanwhile, in a large bowl combine the orange zest, orange juice, olive oil, cumin, and kosher salt.
Add the beets, onion, mint, and cilantro, to the bowl and toss until the beets are evenly coated.
Serve family style sprinkled flaky salt, if using, with more mint and cilantro if desired.
Place each beet on a square of tin-foil large enough to cover completely. Wrap the foil around the beet loosely, making sure the opening of the foil is sealed. Place on a rimmed baking sheet and roast until tender, about 40 to 50 minutes.
Remove the beets from the oven, let rest until cool enough to handle. Using a paper towel, gently rub the skins off, then discard. Cut beets into 2-inch pieces.
Meanwhile, in a large bowl combine the orange zest, orange juice, olive oil, cumin, and kosher salt.
Add the beets, onion, mint, and cilantro, to the bowl and toss until the beets are evenly coated.
Serve family style sprinkled flaky salt, if using, with more mint and cilantro if desired.
Appetizer Potato cake
Serves: 10
Preparation time: 20 minutes
Cooking time:1 hour
5 pounds potatoes 5 slices bacon
4 ounces butter
2 ounces chopped onion
to taste salt
Boil the potatoes in their skin in salted boiling water.
Peel potatoes when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the potatoes and bacon bits. Season with salt. Mix well while turning the potatoes. Brown both sides of the potato cake and serve hot.
Peel potatoes when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the potatoes and bacon bits. Season with salt. Mix well while turning the potatoes. Brown both sides of the potato cake and serve hot.
Appetizer Spiced beetroot relish
Beetroots can be steamed or boiled with the skin on for 30 - 45 minutes until soft. You may also roast them for about 1 - 1 1/2 hours in the oven.
Serves: 6
1 Granny Smith apple [130 g], grated
2 ripe pears (any variety, peeled and chopped into small pieces
1 teaspoon fresh ginger, finely chopped or minced
3 tablespoons apple cider vinegar
Juice from 1/2 lime
4 cloves
1/2 teaspoon whole cumin (or 1/4 teaspoon ground)
1/2 teaspoon ground cinnamon (or 5 cm / 2 inch stick)
1 star anise
1/3 teaspoon salt
Serves: 6
Preparation time:10 minutes
Cooking time:20 minutes
1 medium beetroot, cooked* [200 g], peeled and coarsely grated [1 cup, packed] 1 Granny Smith apple [130 g], grated
2 ripe pears (any variety, peeled and chopped into small pieces
1 teaspoon fresh ginger, finely chopped or minced
3 tablespoons apple cider vinegar
Juice from 1/2 lime
4 cloves
1/2 teaspoon whole cumin (or 1/4 teaspoon ground)
1/2 teaspoon ground cinnamon (or 5 cm / 2 inch stick)
1 star anise
1/3 teaspoon salt
Place all ingredients in a saucepan.
Simmer for about 15 - 20 minutes while occasionally stirring.
The beets will become somewhat gel-like.
Turn off the heat and place in a 360-ml [12 oz] jar. Close the lid.
Refrigerato when cool. This beetroot relish will keep for a couple of weeks in the fridge.
Serve as a condiment with various savoury dishes, as a sandwich or wrap filler with tofu, tempeh, veggie sausages.
Simmer for about 15 - 20 minutes while occasionally stirring.
The beets will become somewhat gel-like.
Turn off the heat and place in a 360-ml [12 oz] jar. Close the lid.
Refrigerato when cool. This beetroot relish will keep for a couple of weeks in the fridge.
Serve as a condiment with various savoury dishes, as a sandwich or wrap filler with tofu, tempeh, veggie sausages.
Main Beef strogonoff
Serves: 4
Preparation time: 15 minutes
Cooking time:15 minutes
2 tablespoons canola or vegetable oil 1 pound beef sirloin, sliced into thin strips
1 cup sliced onion
1 teaspoon minced garlic
8 ounces fresh mushrooms, sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup red wine
1/2 cup sour cream
2 tablespoons Knorr brown sauce mix
1/2 cup cold water
4 ounces egg noodles, cooked and drained
In a large skillet, heat oil over high heat to a smoking point. Add meat and brown lightly for a minute.
Transfer meat to a bowl and set aside. Add onion, garlic, and mushrooms.
Saute for 5 minutes. Season to taste with salt and pepper. Add red wine. Cook for 5 minutes over medium heat. In a mixing bowl stir brown sauce mix and cold water.
Mix into sauce. Bring to a boil. Add beef and sour cream.
Heat to boiling point. Serve over hot cooked egg noodles.
Transfer meat to a bowl and set aside. Add onion, garlic, and mushrooms.
Saute for 5 minutes. Season to taste with salt and pepper. Add red wine. Cook for 5 minutes over medium heat. In a mixing bowl stir brown sauce mix and cold water.
Mix into sauce. Bring to a boil. Add beef and sour cream.
Heat to boiling point. Serve over hot cooked egg noodles.
Main Potato cake
Serves: 10
Preparation time: 20 minutes
Cooking time:1 hour
5 pounds potatoes 5 slices bacon
4 ounces butter
2 ounces chopped onion
to taste salt
Boil the potatoes in their skin in salted boiling water.
Peel potatoes when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the potatoes and bacon bits. Season with salt. Mix well while turning the potatoes. Brown both sides of the potato cake and serve hot.
Peel potatoes when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the potatoes and bacon bits. Season with salt. Mix well while turning the potatoes. Brown both sides of the potato cake and serve hot.
Dessert Russian Tea Cakes
From a history perspective, the connection to Russia is unclear. It seems they may have originated in Europe as a popular snack with tea, hence “tea cake”, then they migrated to Mexico with European nuns where they became a popular wedding cookie. They are now also very popular in the U.S. at Christmas time
the cookies come in a variety of names:
Mexican Wedding< Cookies
wedding cookies
Mexican Cookies
Italian cookies
Pecan balls
Anginetti
Polvorones
Snowball Cookies
Pecan snowball Cookies
Noel Nut Balls
These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. A holiday favorite. Toasted coconut can also be added to the dough.
Serves: 16
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped nuts (pecans, walnuts, macadiam)
1/4 teaspoon salt
Powdered sugar
These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. A holiday favorite. Toasted coconut can also be added to the dough.
Serves: 16
Preparation time:30 minutes
Cooking time:12 minutes
1 cup butter softened1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped nuts (pecans, walnuts, macadiam)
1/4 teaspoon salt
Powdered sugar
Heat oven to 400ºF.
Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
POLAND
"May every sunrise hold more promise, and every sunset hold more peace."
The Pageturner Ecookbooks
Library on a world
cooking journey
11 Recipes
8 Appetizers
2 Main dishes
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ecookbook 11 Recipes
