Poland recipes
Recipes from Poland: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Bigos Recipe: Poland's Hunter's Stew of Sauerkraut, Cabbage, and Smoked Meats
Poland's hunter's stew, bigos, built from sauerkraut, fresh cabbage, pork, and smoked sausage. Covers balancing the sourness, dried mushrooms, prunes, why it tastes better the next day, refrigerating and freezing, heat control that prevents scorching, and serving with bread and pierogi.
Cebularz Recipe: Lublin's Onion and Poppy Seed Flatbread
A recipe for cebularz, the onion flatbread of Lublin in eastern Poland, baked in a home kitchen. Covers preparing the onion and poppy seed topping, proofing the dough, home-oven temperature, browning, storage, and what to shop for.
Pierogi Ruskie: Polish Dumplings Filled with Potato and Cheese
A recipe for pierogi ruskie, the Polish classic filled with potato and cottage cheese. Covers handling hot-water dough, the moisture in the filling, boiling without splitting the seams, regional fillings and the Christmas table, ingredients that get you close to the original elsewhere, and freezing and reheating, with clear landmarks for first-timers.
Kotlet Schabowy: Polish Breaded Pork Cutlet with Potatoes and Sauerkraut
Kotlet schabowy is Poland's breaded pork loin cutlet. This home recipe covers pounding to the right thickness, the milk soak, breading that stays on, frying in lard at the right heat, potatoes and tangy caraway cabbage on the side, regional variations, substitutes, storage and safe internal temperatures.