Poland | Virtualfoodguide

I'm a paragraph. Click here to add your own text and edit me. I’m a great place for you to tell a story and let your users know a little more about you.

This is a great space to write long text about your company and your services. You can use this space to go into a little more detail about your company.

Polish traditional recipes

Polish sour rye soup - żurek

Sour rye soup is a very traditional Polish soup. A distinctive feature of this exclusive food is its sour taste. However, this is not like the sour taste of lemon. Żurek is much more delicate and extremely palatable. The taste of this Polish soup comes from so-called sour leavening, originating from fermentatedrye flour and bread crumbs.

Ingredients

Sourdough

Half cup of rye flour·
Peel from one slice of wholemeal bread (not obligatory)
2 cloves of garlic - crushed
2 bay leaves
1 cup of water

Soup

2 white sausages
Previously made sourdough
half of a small parsley
1 medium-size onion
3 potatoes
3 tablespoons of thick sour cream (18% fat)
1 spoon of marjoram
salt, pepper
hard-boiled eggs when ready to be served

Preparation

Pour rye flour into a clay or cup pot, add pressed garlic and pour over warm but not hot water. Mix it with enough water so that a slurry forms, and then leave for about 4-5 days in a warm and sunny place. After this time it will have a distinctive sourdough sour smell (don't worry - disappears during cooking). The sourdough can be poured into jars or bottles and stored even a month.
Pour your sourdough into a large pot, add some water or broth, so as to be adequately acid (according to your taste). Cook it.
After boiling, add the leaves, all spices, juniper, diced sausage.
In the meantime, boil the potatoes separately - otherwise, they become hard and are distasteful.
Cook until soup goes an intense aroma of meats and herbs. Add salt, pepper and other seasonings to taste. Cook a moment more and then turn off. At the end add the sour cream, eggs and boiled potatoes. Stir. Serve hot!Enjoy your meal !!!

Main course - Polish hunter’s stew

‘Soft' variant of bigos (Polish hunter's stew). Made of young cabbage and stewed for a short time, therefore really easy and fast to prepare. Keeps rather light brown colour instead of dark brown (characteristic for a traditional Polish bigos stewed for many hours). Of course it is usually eaten 'alone', I mean with bread or rolls and sausages (if you like). But it can be also, and often is, served as an addition to kotlet schabowy (Polish pork schnitzel) or other kinds of meat dishes (without sausages then).

Ingredients

4 young cabbages
0.7 kg of lean pork
0.25 kg of smoked bacon
0.7 kg of thin sausages (kielbasa)
1 carrot, 1 parsley, half of celery, 1 onion
1 bunch of dill
3 bay leaves, 4 grains of allspice, 1 tablespoon of sugar, 1 tablespoon of oil
sugar, salt & pepper

Preparation

Cut pork and onion into small pieces. Fry in oil
Put fried meat & onion into a pot, add small amount of water and simmer for 30 minutes
Cut cabbage into small pieces. To the boiling meat and onion add: cabbage, diced bacon, vegetables, whole bay leaves and allspice
Boil the whole mixture until cabbage is soft
Season your bigos with salt, pepper and a little sugar
Before serving add sausages (kielbasa) to the pot to make them warm. Chop dill and sprinkle bigos served on plates (or serve chopped dill on a separate saucer).I hope that you find this ‘bigos’ from young cabbage recipe useful. Enjoy your meal !!!

Dessert - Poppy-seed cake / loaf

Poppy-seed cake, also known as poppy seed loaf, is a traditional Polish dessert – a yeast cake stuffed with ground poppy. Some raisins, almonds or walnuts are the most typical additions. The baked cake is decorated with icing and (usually) orange peel.In the distant times this poppy-seed cake was a traditional dessert prepared for Easter and Christmas. In the Christian tradition poppy, containing thousand of seeds in one poppy head, is a symbol of harvest and fertility. Therefore, in the past, the Poles and other Slavs believed that eating poppy-seed cake during the holidays will bring them luck in life.

Poppy Seed Filling

1 pound ground poppy seeds
1 cup sugar
6 ounces softened butter (1 1/2 sticks)
1 cup hot milk
1 lemon rind, grated

Ingredients

Dough

1 package active dry yeast
2 cups warm milk
8 cups all-purpose flour
3/4 cup sugar
1 teaspoon salt
5 eggs
4 ounces (1 stick) butter, melted
2 (11-ounce) cans

Preparation

If making your own filling, grind the poppy seeds in a poppyseed grinder, then combine all filling ingredients. Beat well and set aside..
In a small heatproof bowl, dissolve yeast in 1/2 cup of the warm milk.
In the bowl of a stand mixer or a large bowl, combine flour, sugar, salt and eggs. Add remaining 1 1/2 cups warm milk, butter and yeast mixture. With the paddle attachment, or by hand, beat until smooth. Dough will be sticky at this point.
Scrape dough into a clean, greased bowl. Sprinkle the top with a little flour and cover. Let stand in a warm place for 1 hour or until double in size, or follow this Quick Tip to cut the rise time.
Punch down dough and turn out onto a floured surface. Divide dough in half and shape each half into a rectangle.
Spread 1 can or half of the filling you made on each rectangle of dough and roll up like a jelly roll. Turn ends under so filling will not leak out.
Place on a parchment-lined or greased pan, cover and let rise again until double in size. 8. Heat oven to 350 degrees. Brush tops of rolls with additional melted butter. Bake 45 to 60 minutes or until rolls are golden brown.9. Remove from oven and cool. Dust rolls with confectioners' sugar, if desired. Enjoy your meal !!!