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1 33-oz jar of Sauerkraut 1 savoy cabbage 2 lbs beef 2 lbs pork 1 lb of breakfast sausage links 1/2 lb smoked bacon 1 lb Kielbasa 1 onion 1 small can of tomato paste or sauce 3 to 5 bay leaves salt, pepper, oil, sugar secret herbs and spices First, get a jar of Sauerkraut and a pound of kielbasa. Don't use watered down sauerkraut that comes in a plastic sack with lots of water and vinegar. The final product is only as good as the best ingredients you can get. Then, get the best beef and pork with a minimum of fat. Cut off all that you can before cooking. Get a half pound of thick sliced bacon. If you cannot find a savoy cabbage, a regular cabbage works just fine. Start by getting a large pot of water boiling. Add the sauerkraut. Let it bubble away. Cut up the beef and pork into little fork size squares and brown. Generally this takes two frying pans. Season with secret herbs and spices. Grate cabbage. Throw it into the boiling pot. Chop up the onion and in it goes too. When the beef and pork is browned. Pour both in the pot. Drippings and all. Cut the kielbasa into short pieces and sear in one of the frying pans. The searing keeps kielbasa from mushing up when it spends a lot of time in hot water. When seared, into the pot it goes. Cut all the bacon, except one slice, into half inch long pieces and fry. Drain off the extra fat as necessary. When the bacon is done eat the single strip and throw the pieces in the pot. I't ok to cook the sausage in the same frying pan with the bacon. Little chunks, any size. Add a little teaspoon full of salt, a half teaspoon of pepper, one eight cup sugar, and the bay leaves to the pot. And here's the final touch. Dump in a small can of tomato paste or sauce. Stir. Add water as necessary. Cook at low heat. They call this simmer. The longer it simmers, the better it gets. Leftovers can be frozen and thawed. Smacznego! Sent by Paul from Dom Polski(Polish Home) in Seattle. |
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2 cups of flour 2 - 2 egg yolks 2 tbs soft butter 2 tbs confectioners sugar 1/3 cup of sour cream 1 tbs of white vinegar 2 tbs of rum lard or oil for frying Mix butter, egg yolks, sugar and vinegar together. While mixing, slowly add flour. Knead the dough. Keep beating and kneading the dough for 15 minutes. When ready, put it in a bowl, cover, and let stand in a cool place for an hour. Roll dough on the board till it is very thin. Cut 2x7 inch strips, make a slit in the middle and pull one end through it. In a deep frying pan heat the oil. Put 4-5 strips at a time and deep fry on both sides. Take out and place on a paper towel. Sprinkle with confectioners sugar. |
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1 1/2 cup of milk 2 yeast cakes 1 tsp salt 1/2 cup sugar 3 eggs 1 tsp vanilla 1/2 tsp nutmeg 1/2 cup butter 4 1/2 cup flour Scald milk and cool to lukewarm. Break yeast into the lukewarm milk. Beat sugar and butter until fluffy, add eggs, salt, and flavoring. Add flour and milk gradually, beating well. Let rise in warm place until double in bulk, about 2 1/2 hours. Punch down, knead and let rise again. Place dough on lightly floured board, stretch toward you and fill with thick filling-apricot or peach preserves, prune butter, etc. Fold over and cut into desired size and shape like a ball. Place on lightly floured surface and let rise. Fry in deep hot fat, turning only once. Paczki should have a very dark brown color before turning, to insure baking thoroughly. Drain on absorbent paper. Sprinkle with confectioner's sugar. |
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Slice 8 hard-cooked eggs in half and remove a thin slice of white from bottoms so they don't wobble when placed yolk side up. Line a platter with leaves of lettuce. Line the halves up in 4 rows and garnish each row as follows: 1st row: Tope eggs with a thin slice of smoked salmon and decorate with a "star" made of 5 tiny strips of mild red pickled peppers. Insert a tiny lemon wedge into center of each star. 2nd row: Top eggs with a dollop of mayonnaise and cover with a horn-shaped roll of thinly sliced boiled ham; insert a sprig of curly parsley into each horn. 3rd row: Cover eggs with pieces of smoked Baltic sprats or sardines, top each with a tiny dollop of mayonnaise and insert tiny lemon wedge into it; on 1 side of fish slice place a few shavings of freshly grated horseradish, on the other half a thin radish slice. 4th row: Spread the eggs rather thickly with mayonnaise and garnish with grated yellow cheese; sprinkle with papriks; tops each with a cucumber swirl made from a rather thin cucumber. |
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Drain 1/2 quart sauerkraut, reserving liquid. Rinse in cold water, drain in colander, squeeze out excess moisture, and slice quite fine. If the sauerkraut is very sour, scald with boiling water in pot, bring to boil, and simmer 5 minutes, then drain. Add sauerkraut to 7 cups meat stock or smoked-meat stock, including the diced meat, and cook uncovered 60 minutes. Fry up 4-5 slices of diced bacon and brown 2 tbsp or so of flour in the drippings, stirring to a smooth roux. Stir in 1 cup soup and when smooth add to soup pot. Season with several dashes of pepper, 1/4 tsp caraway, and simmer a while longer. Add 1 tbsp sugar. If your kapusniak is not as tart as you like add a little reserved sauerkraut juice. Boiled potatoes can be served on the side or in the soup, whichever you prefer. Adding 1-2 presoaked dried Polish mushrooms at the start of cooking will improve the flavor. |
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In a salad bowl, combine 1 cup cooked or canned and drained navy beans or pea beans, 1/4 cup diced, cooked potatoes, 1 peeled, diced apple, 1 diced green bell pepper (with seeds removed), 1 diced pickled pepper, and (optional) 2-3 dices zesty gherkins. Toss ingredients lightly and place in serving dish. Mash 1-2 cloves garlic and mix with 3/4 cup chive sauce. Pour sauce over salad, cover with plastic wrap, and chill in fridge 2-3 hours before serving. Decorate with parsley sprigs, green-pepper rings, and radish slices. |
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Pound 1 1/2 lbs boneless porkchops or other cut of pork into thin cutlets 1/2 inch thick. Cut into 1 x 2 inch pieces. Run a piece of uncooked bacon down the center of each cutlet lengthwise and roll up. Finely dice a small piece (about 1/8 lb)salt pork and fry until nuggets are golden brown. Remove salt pork nuggets and set aside. Dredge roll-ups in 1 heaping tbsp bread crumbs mixed with an equal amount of flour, gently shake off excess breading, and brown on all sides in the hot salt pork drippings. For easier handling, the roll-ups may be fastened with toothpics or tied with thread, but be sure to remove these before serving. Transfer browned roll-ups to pot, add the drippings, salt-pork nuggets, 4 oz. finely chopped fresh mushrooms, and 3 tbsp water and simmer covered on low heat about 20 minutes. Add 1 grated onion and 1 stalk grated celery, mixing ingredients gently, add a little more water, and continue simmering until meat is tender. Salt&pepper to taste and serve with mashed potatoes and a crispy salad dressed with vinaigrette. |
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Cut up 1-2 fryers and salt well. Let stand 1 hour at room temperature. Place chicken in dutch oven or other pot with tight-fitting lid, add 1 portion diced soup greens, 1/2 bay leaf, 4-6 peppercorns, and 1-2 grains allspice. Scald with boiling water to cover and simmer under cover 1 hour on low heat. When chicken is fork-tender, fork-blend 1 cup sour cream with 3 tablspoons flour and add to pot, cover, and simmer another 10 minutes. Season to taste with salt, pepper, and a little lemon juice. Sprinkle with chopped fresh dill and serve with mashed potatoes or rice and a crispy, salad. |
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Remove eyes and gills from whole cleaned carp. Salt inside and out, sprinkle with 1 tablespoon vinegar and spread 1 tablespoon freshly grated horseradish root or prepared horseradish inside cavity. Place fish in a well buttered baking dish, brush with butter and bake at 350 for about 45-50 minutes basting frequently with butter and a total of 2-3 tablespoons of water. When fish is fully cooked, fork-blend 1/2 cup sour cream with 3-4 tablespoons freshly grated horseradish or prepared horseradish. Season to taste with salt and sugar and pour over fish. Bake for another 10 minutes or so. Before serving, garnish with chopped parsley or a combination of chopped parsley, dill and chives. Serve with boiled potatoes. |
