Polish cuisine is certainly special. But, like all other food Slavs, it is characterized by the extensive use of meat, fish, vegetables and cereals. History and geography have contributed to the formation of the Polish cuisine, bringing to it the traditions of neighboring peoples. We invite you to explore the phenomenon of Polish cuisine recipes which you will find below. Perhaps they are not the most classic and traditional, but definitely - interesting and tasty.
Polish cuisine recipes - simple both in terms of products and technology of preparation. All the familiar and easy. Of course, there are also features of combined products in the Polish cuisine, which distinguish it from others.
Lesser Poland - Poland's historical area, situated in the south-east of the country. And yes, I imagine, there, too, love and cook borscht!
Soups and borscht in Polish dishes differ from soups East Slavic cuisine is almost universally present "dressing" of the flour.
- 2 liters of broth from the boiled bones and vegetables
- 200 grams of beef without bones
- 400 g of beet
- 150 ml of cream
- 200 g of cabbage
- 20 g of dried mushrooms
- 20 g flour
- 50 g white beans
- 40 g of tomato paste
- Salt, bay leaf, black pepper, allspice, lemon juice.
Pre-wash and soak the mushrooms. Also, wash and soak the beans in cold water for 2 hours. Cook the soaked mushrooms and beans separately. Wash beets, cover with water and boil. The cooked cool, peel and grate.
Meat clean, remove veins and connective tissue. Finely chop. Pour in broth and put on the stove to boil. By the end of cooking (when the meat is almost ready), add finely shredded cabbage and spices. When the cabbage is tender, add the beets, chopped mushrooms and spices. Sour cream mixed with flour and pour in a lot of soup. Quickly and thoroughly. Bring to a boil, cook until thick one to two minutes, adjust the taste (add salt, lemon juice) and turn off the fire. Convene a family in the kitchen and serve fragrant soup to the table. Smacznego!
As you can see, all the technology in the preparation of borscht Polish cuisine is almost the same as in Russian or Ukrainian. The main difference - is to add flour to make a thick soup. Moreover, the flour is added only borshches, but also in any other soups rassolnik, vegetables and so on.
Sirloin pork stew with apples
Pork in Polish cuisine is probably the most popular meat. It is understandable, because farmers traditionally grown pigs for these purposes. A Polish cuisine, as well as other Slavic cuisine, largely based precisely on the kitchen peasant folk.
- 500-600 g of loin (pork sirloin)
- 30 g fat
- 2 onions
- 2 medium apples
- 20 g flour
- cumin, oregano.
Meat cleaned, cut into chunks, sprinkle with salt and roll in flour. Fry in a skillet over high heat in hot fat (oil) from all sides. Transfer to a saucepan, pour the fat from the pan to. Add spices (cumin, marjoram, thyme). Put on a small fire, pour a little water and simmer until tender. As the evaporation of the liquid to add more water.
Onion peel and finely chop. From apples cored, chopped. At the end of quenching add meat onions and apples. Simmer together until the meat is soft enough. Now you can salt the sauce, chop the apples and onions with a fork.
Flour diluted in a little water and pour this mixture into the sauce. Quickly and carefully stir, cook a few minutes until thick.
Meat put in dish, cut into portions, pour the sauce. Serve with potatoes, beets, sauerkraut or pickled cucumbers. Bon Appetit!
Omelet stuffed with green peas
Eggs - another part of the product in Polish dishes. Scrambled eggs and omelets know many, filling them can be varied, ranging from peaches, ending the traditional chicken or bacon.
- 8 eggs
- 400 grams of green peas
- 2 tbsp milk with water
- Oil for frying / extinguishing
If you take the fresh peas, it must be put out in a pan with the oil until soft. Season with salt and sweeten to taste. Drain the canned peas, and season with salt and / or sugar. You can mix with grated cheese and ground fennel.
Egg wash, break into a deep bowl. Pour the milk with water and salt. Stir well and pour in the heated pan, covered with oil. Cover. Fry over low heat, without stirring. When the omelet will be ready (to keep up with the bottom of the pan), gently remove it and a wooden spatula to pass on to the plate. In the middle put the omelet stuffed with peas, roll in roll and serve immediately.
C Polish cuisine recipes you can vary the menu is not due to any exotic foods or spices, but due to a combination of a new approach and the use of conventional products. Polish cuisine - is different, because Poland - a big country, with a rich history and culture. Polish cuisine of the north is very different from the cuisine of the southeast or west, because of great distances and differences of natural conditions.