International Recipe Exchange

Traditional Polish Recipes

 

 

Pickled Beet Soup
(Barszcz Kwaszony z Burakow)

6 large beets
1 slice sour rye bread
4 cups lukewarm water
salt & pepper to taste
dash of sugar

Scrape and dice the beets, cover with water and place bread on top. Cover loosely and let stand for 4 days in the warmest spot in the kitchen. Should mold appear, carefully skim it off. Discard bread and season soup to taste. Serve hot or cold with a topping of sour cream (optional). Serves 4.

Chicken Livers in Madeira
(Watrobki z Drobiu Duszone w Maderze)

1/2 lb. chicken livers
milk
2 tbsp. butter
1 small onion, minced
salt & pepper to taste
flour
1/4 cup bullion
1/4 cup Madeira

Soak livers in milk for a few hours. Drain and cut large ones in half. Cook onion in butter until transparent, increase heat, and add livers. Brown quickly on both sides. Season, dredge with flour and when this browns reduce heat. Add bullion and wine and allow to boil up a couple times. Livers should not cook any longer than 6-8 minutes and should be faintly pink inside. Serves 2 to 3.

Stuffed Savory Cabbage
(Kapusta Wloska Faszerowana)

2 small heads savoy cabbage, quartered
salted boiling water
1 med. onion, minced
1 tbsp. butter
1 lb. ground meat
1 white roll, moistened in milk and mashed
salt, pepper, and a dash of nutmeg
2 whole eggs, lightly beaten
2 cups tomato sauce

Parboil cabbage for 5 minutes in salted water. Meanwhile, brown onion lightly in butter. Mix with meat, roll, seasoning, and eggs. Drain cabbage and when cool enough to handle spread the leaves with the stuffing. Roll up leaves and place seam side down. Arrange tightly in a casserole and add 1 cup tomato sauce to bottom of casserole, top cabbage with other cup. Place cabbage casserole in a 350 oven for 90 minutes. Serve with warm rolls and butter. Serves 6-8.

 

 

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