Polish Chocolate Almond (Tort czekoladowy)

Polish deserts are some of the best in the world!  Try this Polish Chocolate Almond Cake recipe that is low in sugar and happens to be gluten free for those who are sensitive.  The key to this Polish cake recipe is to not overcook it since the cake is a little like a brownie and can lose its moisture.  You can buy almond paste if it is easier, or use the Polish recipe below.  Top with a vanilla-vodka whipped cream.
Polish Chocolate Almond Recipe (Tort czekoladowy)

Cake Mixture:

• 6 eggs, separated 
• 1 cup sugar
• 1 tsp vanilla extract
• 1 1/2 cup unsweetened cocoa powder
• 1 1/4 cups ground almonds
• 1/4 tsp salt 

Almond Paste Filling:

• 1 1/4 cups superfine sugar
• 1/2 cup water
• 1 1/4 cups super finely ground almonds
• 2 tbsp lemon juice
• 1 tsp vanilla extract

POLISH ALMOND CAKE RECIPE DIRECTIONS

1.  Separate the egg yolks and egg whites in two bowls.  For the egg whites, beat them together with mixer on high until a stiff peak forms.
2.  For egg yolks, mix together with sugar until thick and creamy.  Then gently fold in cocoa powder, vanilla, salt, and finely ground almonds.  Fold together.
2. Gently fold a little of egg whites into the egg yolk mixture to loosen it, then fold in remaining egg whites.  It will be hard to mix at first, but just slowly keep adding and it loosens up.
3.  Pour blended mixture into two greased and lined 8 inch spring form cake tin pans. Bake for 35-40 minutes on 200, or until a skewer inserted comes out clean.  Let it cool in the tin, but it continues to cook so you may want to loosen it a little on the side.
4.  While cake is cooling, prepare almond paste filling.  Add sugar and water in a heavy pan, then heat until sugar dissolves.  Bring to a boil and let thicken, but not more than 5 minutes.  Stir in the ground almonds and bring to a boil again, but then remove from heat.  It will continue to thicken as it cools.  But if you boil too long, the paste later becomes dry.  Transfer to a bowl and add rest of ingredients. Mix well.
5.  Remove cake from tin and place on a nice platter.  Spoon almond paste on top  and spread evenly.  Place second cake on top.  Top with whipped cream.
6.  POLISH WHIPPED CREAM RECIPE:  blend 1 cup heavy whipping cream on high until thick peak forms.  Add 1 tablespoon sugar, 2 tablespoons Polish vodka or cognac, and 1/2 teaspoon vanilla extract.  Mix well and serve.

Source:

http://www.polskafoods.com/polish-recipes/chocolate-almond-cake-tort-czekoladowy

Polish Cheesecake (Sernik)

I am not a dessert person, but this Polish Cheesecake recipe is so light and fluffy, my family couldn't resist devouring the entire cheesecake in one day.  The toppings are endless, any fruit works great to keep it on the healthier side.  Good farmer's cheese is a MUST ingredient, do not substitute.  It should not be runny, but somewhat dry and thick.  If you like souffles, you will love this cheesecake.  In fact, they should call it Sernik Souffle!

• 2.5 cups Farmer's Cheese
• 1/2 cup butter
• 1 tsp vanilla extract
• 1 tsp rum extract
• 6 eggs, separated
• 3/4 cup sugar
• 1 tablespoon grated lemon rind (Meyer Lemon best)
• 1 tbsp cornstarch
• 1 tbsp semolina (or any flour)
• 1/2 cup raisins

CRUST (optional)

• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup butter (at room temp)
• 3/4 cup flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup finely chopped walnuts

POLISH CHEESECAKE DIRECTIONS

1.  Preheat the oven to 400 degrees F.
2.  Mix all dry crust ingredients together to form a stiff dough, press evenly on bottom of an 8 inch round cake tin, and bake for 5-10 minutes till brown.  Remove and cool while you prepare the rest.
3.  Cream together the farmer's cheese, butter, rum, and vanilla in a large bowl until combined.
4.  In a separate bowl, whisk the egg whites with 1 tablespoon sugar until stiff peaks form.
5.  In a third bowl, whisk the egg yolks with the remaining sugar until creamy.
6.  Add all the ingredients together except the egg whites, including the corn starch and raisins.
7.  Gently fold in the egg whites, taking care not to knock the air out of the mixture.
8.  Pour the mixture into the prepared pan (with or without crust), and bake (400) for 1 hour or until set and golden brown.
9.  Cool in tin and dust with powder sugar and favorite fruit topping.

Source:

http://www.polskafoods.com/food-blog/polish-cheesecake-recipe-sernik

Polish Apple Cake Recipe (Jakblecznik)

Everyone loves apple pie. Likewise, you will love this melt-in-your-mouth Polish Apple Cake recipe called Jakblecznik. It is moist and not too sweet--made with fresh apples!  We found this recipe from our friend Bogusia who brought it to a recent Polish party. This Polish apple cake is made from scratch, which is very typical of most Polish desserts and what makes them some of the best desserts in the world.  Great for parties, entertaining, or a dessert the whole family can enjoy.

INGREDIENTS FOR TOP & BOTTOM CAKE LAYERS

• 3 cups of flour (unbleached/nonbromated is best)
• 2 sticks of butter (soft)
• 2 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 3/4 cup of sugar
• 2 tablespoons of sour cream

INGREDIENTS FOR CAKE BATTER MIX

• 2 lbs of apples blended (squeeze the juice out)
• 1 cup apple sauce
• 2 tablespoons potato starch
• 1 teaspoon cinnamon

INGREDIENTS FOR GLAZE TOPPING

• 1 1/2 cups (150 grams) confectioners' sugar, sifted to remove any lumps
• 3 to 4 tablespoons milk or water
• 2 teaspoons vanilla extract (optional)

POLISH APPLE CAKE RECIPE DIRECTIONS

1.  PREPARE DOUGH AND DIVIDE IN HALF.  Mix all cake batter ingredients in a bowl until the dough is nice and smooth. Divide the dough in half. Put one mixture in the fridge and the other half on a baking pan.
2.  PREPARE APPLE FILLING. Chop and core the apples. Some may want to peel them too, but it is your choice. Using any regular blender, blend the apples and drain as much of the juice as possible (Tip:if using a VitaMix, don’t over blend, you want chunks.)  Add 2 tablespoons of potato starch, about a cup of apple sauce (250 g), and 1 teaspoon on cinnamon. Mix well.
3.  BAKE.  Bake half of a dough for 20 minutes at 365 degrees F. Take out and add Apple filling on top. Take out rest of the dough from the fridge, roll it and put over Apples. Bake it for another 30 minutes or until nice and golden.
4.  GLAZE TOPPING.  You can sprinkle with powdered sugar on top or use a glaze topping as shown in the photo.  Here you just mix one cup confectioners sugar with 2-3 tablespoons water or milk until it forms a smooth glaze.  You can add 1 teaspoon vanilla extract. Spread on top.

Source:

http://www.polskafoods.com/polish-recipes/polish-apple-cake-recipe-jakblecznik

Plum Cake (Placek Ze Sliwkami)

This simple Polish Plum Cake recipe is a family favorite.  It is a buttery-lemon cake with a fresh plum topping -- just sweet enough for a light dessert or morning pastry with coffee.  We adjusted this recipe so that the cake is less like a "bread" dough, which you will find in most European plum cake recipes, and more like a moist lemon scone texture.   We use fresh Italian plums from our yard, but if you happen to not have a plum tree, just make sure you use ripe fresh plums.  The plums should not be hard, but very soft.  Don't be surprised to have an entire batch of plum cake gone within one day!

• 3 eggs
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 teaspoon lemon zest (or lemon rind from one Meyer lemon)
• 2 cups flour
• 1/2 teaspoon baking powder
• 3 tablespoons sour cream
• 1 teaspoon vanilla extract
• 1.5 pounds of fresh plums

PLUM CAKE RECIPE 

1. Preheat over to 375 degrees F (190 degrees C).  Grease and flour one 9 inch pan.
2.  Separate the eggs.  First beat the egg whites in a small bowl until a stiff peak forms, and then move to another bowl for the egg yolks.
3.  In the second bowl, cream the butter with sugar, egg yolks, lemon zest, sour cream, and vanilla.
4.  In a third bowl, stir together flour and baking powder.  Then beat the flour mixture into the creamed egg yolk mixture until well blended.  Fold in the egg whites so that all bowls are now mixed together.
5.  Spread the batter evenly into the prepared pan.  You can arrange the plums skin side down (cut in half), or if you happen to have a lot of plums and want to use more, you can cut them in fourths and place them in side-ways so more can fit in the dough (we like a lot of fruit so we add as many plums as possible).
6.  Bake at 375 degrees for 40 minutes or until a wooden pick inserted in center of cake comes out clean.  Remove from oven and top with powdered sugar or plum sauce.

Source:

http://www.polskafoods.com/polish-food-blog/plum-cake-recipe-placek-ze-sliwkami

Polish Roasted Pork Lion With Prunes (Wieprzowina z suszonymi sliwkami)

I am always looking for new healthy dinner ideas, especially something healthy to eat with pierogi. Since pork loin is a very lean meat, I enjoy this roasted marinated pork filet stuffed with prunes. Prunes happen to be super high in phytonutrients called neochlorogenic and chlorogenic acid (types of antioxidants)--which explains why they are getting so much attention in health research.  Try to find prunes with no sulfites.  Also, this Polish recipe uses pork tenderloin (or pork loin), which is a lean source of protein and loaded with more nutrients than chicken!  For instance, pork loin nutrition facts provide us with plenty of essential vitamins, with high levels of thiamin (52%), niacin (37%), vitamin B6 (30%), riboflavin (21%) and 8 percent of your daily value of vitamin B12.   Perhaps this explains why pork is the national meat of Poland!

• 4 lb Pork Loin Fillet (Tenderloin)Healthy Polish Food Recipes Pork Loin
• 1/2 teaspoon dried marjoram
• 1 tbsp caraway seeds
• 1 tbsp garlic powder
• 1 teaspoon chili pepper
• 4-5 bay leaves
• 6-8 tablespoons Madeira (or white wine)
• 2 tablespoons vegetable oil
• 8 oz prunes, chopped
• Salt & Freshly ground black pepper

PORK LOIN WITH PRUNES RECIPE DIRECTIONS

1.  Cut the fillet lengthways partially (do not cut in half).  Rub with salt, pepper, garlic, marjoram, and caraway seeds.  Stuff with prunes.  Put in a large Ziploc bag and add bay leaves.  Pour wine over top to cover.  Zip the bag tightly, making sure the marinade is touching all parts of meat, and marinate in fridge for two hours.
2.  Preheat the oven to 350 degrees.  Add oil to roasting pan.
3.  Take the pork loin out of the marinade and lay it on the oiled roasting pan.  Make sure to restuff the prunes in the pork loin, fold the top half over and tie the fillet together with a string so the prunes do not fall out.
4.  Roast for 1.5 hours, or until the meat is cooked, basting occasionally with meat juices.
5.  Remove the meat from oven and let rest for 15 minutes.  Remove string, cut in slices and top with juices or favorite gravy (optional).   Serve with side of pierogi.

Source:

http://www.polskafoods.com/content/polish-roasted-pork-lion-prunes-recipe

Polish Cauliflower Soup (Zupa Kalafiorowa)

This is a healthy Polish soup recipe that goes with anything.  Some people will add noodles or polish dumplings to their soup to add the right texture.  I found at the end I had to add a little salt and thyme to get the perfect taste.  I also tried this without any dairy and it was a very good vegan soup.

• 1 tbsp butter (optional if vegan)Polish Cauliflower Soup Recipe
• 1 tbsp extra-virgin olive oil
• 1 yellow onion, finely chopped
• 2 large celery stalks, diced
• 1-2 parsnips, diced (optional)
• 3-4 garlic cloves, minced
• 2-3 teaspoons dried thyme
• 1 teaspoon nutmeg
• 1 teaspoon sugar
• 2 medium cauliflower heads chopped
• 3 tablespoons flour
• 5-6 cups chicken stock (or vegetable stock)
• 1/2 teaspoon chili powder
• 2 teaspoons sea salt (or to taste)
• 1 teaspoon freshly ground pepper to taste
• Optional: 1 cup heavy cream (or 3/4 cup sour cream, or 3/4 cup plain yogurt)
• Garnish: 1 tablespoon fresh dill or parsley, minced

CAULIFLOWER SOUP DIRECTIONS

1.  Heat butter and olive oil till butter is melted.  Add the onion, celery, carrot, garlic, parsnips, and any other vegetables.  Saute until slightly softened.
2.  Raise the heat to medium high and add rest of ingredients except cream, flour, and parsley.  Make sure you have enough broth to cover vegetables (add water if needed).
3.  Reduce heat and add flour (previously mixed with water so there are no lumps).
4.  Bring to a boil, reduce the heat to medium, and simmer until slightly thickened for 30 minutes or until vegetables are tender.  If too thick, add more chicken stock or water. Can use hand blender to make a nice creamy soup.
5.   Optional: keep on low heat and add heavy cream (or sour cream / yogurt).
6.  Taste and adjust seasoning, maybe add more thyme, nutmeg, or salt and pepper.  Cook for another 5-7 minutes.
7.  Ladle into warm bowls and garnish with fresh dill or parsley.

Source:

http://www.polskafoods.com/content/cauliflower-soup-recipe-zupa-kalafiorowa

Polish White Bean Soup

Surprisingly, the Poles eat many variations of bean soup, but we created this Polish White Bean Soup Recipe that is perfect for a cold winter night.  You can use any kind of beans, but cannellini and navy beans work best.  Make sure you really soak the beans over night since the fast cook method (boil in water and let sit for a few hours) never seems to work as well.  We added a cup of sauerkraut that really blends the flavors, which is also a very popular addition to bean soup recipes in Poland!

• 2 cups dried beans (Cannellini, Navy or Northern Beans)
• 3.5 Quarts water or chicken brothPolish White Bean Soup Recipe
• 1/4 cup butter
• 2 large carrots, diced
• 2 leeks, minced
• 2 celery sticks, diced
• 1 medium onion
• 2 cups shredded cabbage
• 1 can sauerkraut
• bone from 1/2 cooked ham 
• 2 bay leaves
• 3 cloves of garlic
• 1 tablespoons fresh thyme leaves
• 2-3 tablespoons fresh parsley
• 1/4 tablespoon freshly ground pepper
• 1 teaspoon allspice
• 1 teaspoon of chili pepper
• 1 teaspoon oregano
• 1 can sauerkraut
• 1/2 lb sausage or bacon (optional)

WHITE BEAN SOUP RECIPE DIRECTIONS 

1. Rinse beans.  Place in a large bowl and add enough water to cover by 2 inches. Soak overnight.  Drain, and add more water, boil on medium high then reduce and simmer while you prepare the rest.  2.  Melt butter in a large pot.  Add onion and leek and sauté until browned.  Add rest of ingredients, including ham bone, all seasonings, and beans.  Cover and simmer until beans are tender--could take two hours.
3.  Remove ham bone.
4.  Taste and add salt, pepper, to taste.
5.  Serve hot with a dollop of sour cream.

Source:

http://www.polskafoods.com/polish-recipes/white-bean-soup-recipe

Polish Lentil Soup

Today in Poland, the Poles love lentils in a variety of dishes, from pierogi to soup.  Here is a Polish lentil soup recipe that tastes amazing with a good smocked ham hock, but you can leave it out and make the soup vegetarian if you chose. A typical complaint is that lentil soup tends to get mushy, so make sure to add your lentils last so you don't overcook them.  This soup recipe is a wonderful hearty meal that can be enjoyed for several days.

• 1 small smoked ham hock 
• 2 bay leaves
• 3-4 parsnips
• 1 leek (cleaned and chopped)
• 1 celery root with greens
• 1 box chopped mushrooms
• 1 yellow onion, chopped
• 1 tbsp olive oil
• 3-4 garlic cloves, minced
• 1-2 teaspoons thyme
• 1 teaspoon oregano
• 1/2 teaspoon caraway seeds (mortar crushed)
• 1/2 can tomato paste
• 6 cups chicken stock
• 1 tablespoon red wine vinegar
• 2 dashes Worcestershire sauce
• 1 teaspoon chili powder or paprika (optional)
• Salt & Pepper to taste
• 1/2 cup lentils, picked and rinsed
• 1/4 cup soup pasta (optional)
• Organic sour cream as a topping

POLISH LENTIL SOUP DIRECTIONS

1.  Put ham hock in a large pot, fill with water, add 2 bay leaves, and slowly cook for 3-4 hours to make a broth.  Remove ham hock and cut meat into small pieces and set aside.  Discard fat and bone.
2.  Add the rest of the ingredients such as the vegetables and seasonings to broth, leaving the pasta and lentils out. Cook until vegetables are soft, about one hour.
3.  Add washed and picked lentils and cook for about 30 minutes until soft.  When done, turn off heat and add pasta and cook for about 20 minutes.
4.  Top with sour cream mixture and serve!

Source:

http://www.polskafoods.com/polish-recipes/lentil-soup-recipe

Polish Fish Soup (Zupa Rybna)

Polish Fish Soup (Zupa rybna) is traditionally made with the whole fish--the head, skin, and all.   Instead, I decided to use filets to make it a bit easier to make. You can use cod, salmon, Tilapia, or any fish for this recipe.  If you do want to use a whole fish, just boil it in a separate pot in large chunks with lemon, water, and salt--cook till done.  Then add the deboned and chopped pieces of fish to the soup in the end.  Also, Polish fish recipes vary considerably.  Some recipes add bell pepper, some peas, some even corn.  Or, you can add all the above to your Polish soup recipe.
The best way to make Polish fish soup is cook all your vegetables first and get the seasonings the way you like it before you add the fish.  The broth should be slightly sour -- if not, add more lemon our vinegar.  Make sure you have enough pepper and salt, these are critical ingredients in this soup recipe.  Lastly, the bacon is not required, but a couple strips of smoked bacon adds a lot of flavor if you have a mild fish such as cod.  Then, when you are really satisfied with your soup, add the chopped fish and serve after cooking just 5-10 minutes.

• 3-4 russet or sweet potatoes (diced)Polish Fish Soup, Zupa Rybna
• 2-3 strips of bacon, chopped
• 1 chopped leek, chopped
• 1 onion, chopped
• 1-2 tbsp olive oil
• 4 celery stalks, chopped
• 3 medium carrots, sliced
• 1 cup fresh parsley (chopped)
• 3-4 cloves of garlic, crushed
• 1 large bay leaf
• juice of one lemon (and use zest from peel)
• 1-2 cup peas
• 1/4 cup red wine or balsamic vinegar
• 2 quarts water or broth 
• 1 Tbsp allspice
• 1 Tbsp chili pepper or paprika
• 2 teaspoons nutmeg
• 2 teaspoons thyme
• 1 Tbsp marjoram
• 1/2 cup rice (optional)
• 1 cup sour cream (or more to taste)
• salt & pepper to taste
• 3-4 filets of fish (best to use skinless & boneless)

FISH SOUP RECIPE DIRECTIONS

1.  Fry bacon with onion, leek, and olive oil in a large soup pot till cooked.
2.  Add rest of ingredients except fish and sour cream. Simmer for 30 minutes or until potatoes and vegetables are tender.
3.  Add sour cream and adjust seasonings to taste.  You may want to add more pepper, salt, lemon, or herbs.
4.  Chop the fish into bite size pieces and add to soup.  If your soup is at a full boil, and you have 1 inch pieces, it may only need to boil for 5 minutes till done.  Take a piece out and test.  Note that when you turn the heat off, it will continue to cook, so it is easy to overcook fish in soup (and it will become rubbery).
5.  Ladle the soup into bowls.  If preferred, top with fresh parsley and a dab of sour cream.

Source:

http://www.polskafoods.com/polish-recipes/fish-soup-recipe-zupa-rybna

White Borscht Soup (Zurek)

Polish soups are some of the best in the world, with a wide variety of recipes to enjoy.  Below we feature a popular Polish soup recipe usually made during Easter, called Zurek.  What makes this zurek recipe (pronounced "zhurek") so exotic is that zakwas is used for the soup base.   Zakwas is made from fermenting rye flour and water.   In fact, the name “żurek” traditionally refers to the soup made with a sour rye starter.  You can find it at some ethnic stores, but here we made it ourselves.  Just give yourself plenty of time, up to five days, to really make sure the rye flour properly ferments to bring out all the flavor.  Zurek can be prepared with white sausage, but here we made it vegetarian.
White Borscht Soup Recipe (Zurek)

Sour Rye Starter (Zakwas): 

• 2 cups rye flour
• 5 cups warm water
• 1 bay leaf
• 3 garlic cloves, sliced
• Large glass jar with cloth to cover

Zurek:

• 1/2 pound peeled & chopped soup vegetables (carrots, parsnips, leek, onion, parsley, celery root)
• 6 cups waters
• 1 pound potatoes, peeled and cut into 1 inch pieces
• 3 cups Zakwas (above) or more if needed
• 3-4 bay leaves
• 6 dried wild mushrooms, rinsed and soaked for 30 minutes
• 1 teaspoon allspice
• 1-2 chopped garlic cloves
• 1 teaspoon marjoram
• 1 teaspoon horseradish (optional)
• plenty of salt and ground pepper to taste
• Grilled white sausage chopped (optional)
• sour cream (optional) 
• Topping: fresh parsley, hard boiled egg

WHITE BORSCHT SOUP, ZUREK RECIPE DIRECTIONS

1.  Sour Rye Starter (Zakwas): use the largest sterilized jar you have or glass bowl you can cover.  Add rye flour.  Boil the water to kill all bacteria and let it cool to lukewarm, then add to flour and stir.  Add rest of ingredients, cover, and let sit for 4-5 days in a warm dark location (18 and 22 degrees centigrade).  Stir daily with a clean spoon. You will know it is done by the sour taste and acid smell.  Note:  some recipes call for adding rye crust to your starter.  However, you have to find rye bread without any softeners, or you can spoil your zakwas.  May be safer to leave out.  Also, the four to water ratio is not too strict, just make sure you give it plenty of time to ferment.
2.  Zurek: Next you want to make the broth. In a large soup pot, bring soup pot to boil with all the vegetables and about 6 cups water.  Simmer for 30 minutes or until all flavor is out of veggies and strain (remove cooked vegetables).  Add the rest of the ingredients and simmer till potatoes are tender.  Make sure to add the water with the mushrooms since it has all the flavor.  When adding the rye starter, some recipes suggest to just use the liquid part of the zakwas, and some use all of it (i.e. rye flour and water).  It depends on how thick you want your soup and the strength of the sour taste.  I used the entire mixture because I had extra water in my pot from all the veggies and it turned out better than just using a few cups of zakwas. Plus, we like a more hearty soup.  I also doubled all the seasonings.  The flavor really came out on the second day too, after letting the soup sit in the refrigerator.
Zurek White Borscht recipe
3.  Make hard boiled eggs: use one hard boil egg per serving, so make enough eggs for how ever many bowls of soup you will need. (Boil eggs for ten minutes, drain and cool).
4.  Serve.  The best way to serve Zurek is on shallow soup bowls so they you can easily cut up the egg with your spoon.  Cut a hard boiled egg in half and lay it on top of the soup.  Garnish with fresh parsley or dill.  (Can serve with sour cream).

Source:

http://www.polskafoods.com/polish-recipes/white-borscht-soup-recipe-zurek

Red Borscht Soup (Red Beet Soup Or Czerwony Barszcz)

Borscht (Barszcz) made with red beetroot is one of the most traditional Polish soups.  The oldest known Borscht recipe dates back to the 16th century.  There are two versions, vegetarian and beef-based.  If you are looking for a Borscht recipe for Christmas Eve, simply use a vegetable broth and omit the ham bone.  The beef-based version is great for a wedding, or as a cure to a hang-over.  The following red beet soup recipe shows various modifications for any occasion.
Note that this Polish recipe is a bit heartier and thicker than most red beet soups, so just add more water or broth for a thinner beet soup that goes well with dumplings.  And, this beet soup recipe serves a lot, but it freezes well!  Just remember, you can discard the ham bone and use vegetable broth for a vegetarian red beet soup.
**TIP: If you have fermented your own beets, use the fermented beet juice left over in this soup to make a TRUE Borscht. The taste is amazing. You just need about a cup.

• 4 Beets
• 3 Qts Beef Broth (or Veggie)
• One Ham bone (omit if using for Christmas Eve Borscht)
• 2 Parsnips
• 2 Bay Leaf
• 2 Chopped Onions
• Small Box of Chopped Mushrooms
• 2 Chopped Apples
• 1 Large Leek
• Bunch of Fresh Parsley
• Juice of whole lemon
• 2 Tbsp Apple Cider Vinegar
• 2 Teaspoon Cumin
• 2 Tablespoon Dill
• 2 Teaspoon Thyme
• Garlic
• Salt
• Pepper

BORSCHT SOUP DIRECTIONS

1.  Carefully wash the beets, peel and slice thinly.  Add to a large stock pot with ham bone and add beef broth and bay leaf and let simmer for 20-30 minutes.
2.  While soup is simmering, chop the rest of the vegetables and add rest of ingredients to the soup.   Add more beef broth to cover all vegetables and simmer slowly for another 30 minutes.
3.  Remove ham bone and cut up any small pieces of meat to add back to soup.
4.  If you like a "creamier" soup, use a hand-held blender and simply blend Borscht till desired thickness.  (Some like small chunks of veggies and more of a broth for Borscht soup, so a blender is not recommended for this type of flavor).
5.  IMPORTANT:  taste soup.  You may need to add salt, pepper, dill, and vinegar.  One little trick we did that turned out amazing was to add finely chopped Sauerkraut and juice.  Typical Polish Borscht soups should have fermented beetroot juice which gives it a "tangy" flavor, but this was a nice shortcut that was better than just adding vinegar.  Make sure you use Sauerkraut that is only made with water and salt -- the real thing.
6.  Even Better:  Let this soup sit over night.  And, actually, by the 3rd day, it was the best!  Serve with a tad of sour cream.
7.  Secret:  A really fun way to eat this is with boiled Pierogi on top!

Source:

http://www.polskafoods.com/polish-food/red-beet-borscht-soup-recipe-barszcz

Mushroom Soup (Zupa Pieczarkowa)

I found so many Polish Mushroom soups that it was hard to pick one that looked the best.  I finally settled on a combination of several recipes and tested them on my husband, Tomek.  He really liked this one, so if I can make one Polish guy feel the comfort of home, then I assume this fresh mushroom soup recipe must be good!

You can add dried, wild mushrooms to increase the flavor, and some liked it with a bit more salt and pepper.   Soup is one of my favorite side dishes for pierogi, and the Cabbage Mushroom vegan pierogi works quite well with this mushroom soup recipe.

• 3 tbsp butterMushroom Soup Side Dish For Pierogi
• 1 tbsp extra-virgin olive oil
• 1 lb 9 oz brown mushrooms, sliced
• 2 yellow onions, finely chopped
• 2 large celery stalks, diced
• 3-4 garlic cloves
• 1 leek (optional)
• 2-3 teaspoon dried thyme
• 1 bay leaf
• 4 tablespoons dry sherry
• 5 tablespoons all-purpose flour
• 5-6 cups chicken stock
• Dash of Tabasco
• 2 teaspoons sea salt (or to taste)
• 1 teaspoon freshly ground pepper to taste
• 1 cup heavy cream (or 3/4 cup sour cream, or 3/4 cup plain yogurt)
• Garnish: 1 tablespoon fresh dill or parsley, minced

POLISH MUSHROOM SOUP DIRECTIONS

1.  Clean and slice mushrooms.  Heat butter and olive oil till butter is melted.  Add the onion, celery, garlic, and leek and stir until slightly softened, do not brown.
2.  Raise the heat to medium high and add the mushrooms and season with salt and pepper.  Cook 8 minutes until they are golden brown, stirring frequently.
3.  Reduce heat and add thyme, bay leaf, dry sherry, and flour, stirring constantly and scraping the bottom of the pan for 5-8 minutes.
4.  Add the stock and the rest of the ingredients, except the cream (or yogurt).
5.  Bring to a boil, reduce the heat to medium, and simmer until slightly thickened for 30 minutes or until mushrooms and vegetables are tender.
6.  Optional:  With a hand blender, blend ingredients to puree the soup.
7.  Remove the pot from heat and serve.  Or, keep on low heat and add heavy cream (or sour cream / yogurt) to make a creamy mushroom soup.  Taste and adjust seasoning, adding a few drops of lemon juice if desired.  Cook for another 5-7 minutes.
8.  Ladle into warm bowls and garnish with fresh dill or parsley.


Source:

http://www.polskafoods.com/polish-food-blog/fresh-mushroom-soup-creamed

Honey Glazed Roasted Carrots with Dill

Everyone loves roasted carrots, including the Poles.  This Polish Roasted Carrots recipe is easy to make and the honey and dill add a whole new complexity to the simple carrot.  Some prefer to skin the carrots, but if you wash them well, leaving on the skin works great, and gives you more vitamins and nutrients (most vitamins are in the skin).
 

This Roasted Carrot recipe makes a nice side dish for 3-4 people:

• 2 batches of small carrots, cleaned
• 2-3 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons chopped fresh dill

POLISH ROASTED CARROT RECIPE DIRECTIONS

1.  PREHEAT OVEN TO 400 DEGREES F.
2.  PREPARE CARROTS. Clean carrots and then slice them once down the middle.  Chop off the green carrots tops, but leave a little for color and presentation.
Polish carrots recie
4.  MIX INGREDIENTS WITH CARROTS. Put all ingredients together in a large non-stick baking pan except the dill.  Using your hands, toss till evenly coated, being careful to thoroughly mix the honey with the olive oil.
5.  ROAST CARROTS.  Bake for 20-25 minutes until tender, not mushy.  They should be soft on the outside and crunchy on the inside.  Remove from oven.
6.  SPRINKLE FRESH DILL ON TOP.  Place on a serving dish and top with fresh dill, toss gently and serve.
YUMMM.....

Source:

http://www.polskafoods.com/polish-recipes/honey-glazed-roasted-carrots-dill

Polish Cauliflower Gratinee

I served this Cauliflower Gratinee (Gratin) Recipe at a dinner party with a side salad and Potato Cheese Pierogi (of course), and it was a great hit!  Some people use heavy cream instead of milk but I wanted to keep it a lower fat menu item.  Also, you can sprinkle bread crumbs on top of the cauliflower with the cheese to give it more texture if you like.  Adjust the spice and garlic to your taste, and you have an easy baked cauliflower dish that all will enjoy!

• 2 pounds cauliflower florets, pre-cooked al dentePolish Cauliflower Gratinee Recipe
• 2 Tbls butter, melted
• 2 cups milk
• 3 Tbls flour
• 1 chopped onion
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground pepper
• 1/8 teaspoon nutmeg
• 1/8 teaspoon thyme
• 2-3 crushed garlic cloves
• Dash of cayenne
• Freshly grated Parmigiano-Reggiano cheese

BAKED CAULIFLOWER GRATINEE DIRECTIONS

1.  Preheat the oven to 375 degrees F.
2.  In a saucepan over medium heat, add chopped onions and butter/oil.  Cover and cook till browned, stirring frequently. Add melted butter and flour, cook stir for only 2 minutes.  Add the 2 cups milk (or heavy cream) and the rest of the ingredients.  Bring to a boil, reduce heat and stir cook for 2 minutes, remove from fire.
3.  Butter the bottom of a casserole dish, and place cooked (steamed) florets on top ot it.
4.  Spoon warm sauce over the cauliflower pieces, sprinkle on the grated cheese, and bake in the oven for 20-30 minutes until golden brown.
5.  Serve with sprinkled fresh parsely on top.

Source:

http://www.polskafoods.com/food-blog/polish-baked-cauliflower-gratinee

Polish Artichokes In Wine (Karczochy na Winie)

Enjoy this quick artichokes in wine recipe (Karczochy w Winie).   It is good to find freshly picked artichokes with green stems and leaves, not brown.  The key to this artichoke recipe is make sure the artichokes are well done, they should not be hard when you eat them.  You can serve this as any side pierogi dish or even eat as a snack.  And, why not enjoy artichokes Polish style?

• 3-4 artichokes Artichoke with pierogi
• juice of half a lemon
• teaspoon sugar
• 1 tbs. olive oil
• 2-3 garlic cloves
• 2 tsp thyme (or  fresh thyme twigs)
• 1 tsp oregano
• 1 cup wine (red better)
• 2 tbsp balsamic vinegar
• salt and pepper

POLISH ARTICHOKES DIRECTIONS

1.  Trim stems, cut off top leaves (about 1 inch) since tops are not edible.
2.  Cook in boiling water, covered.  Add juice of half a lemon, sugar, olive oil, garlic, wine, vinegar, and rest of ingredients.
3.  Cook for 30 to 40 minutes, test a leaf to make sure it is soft. Drain well.
4.  Serve with melted butter and lemon, or a mix of mayonnaise and lemon juice as a savory dip.

Source:

http://www.polskafoods.com/polish-food-blog/artichokes-in-wine-recipe

Stuffed Tomatoes (Nadziewane Pomidory)

Enjoy this Stuffed Tomatoes Recipe year-round!   They go great with some potato cheese pierogi on the side for a complete Polish meal.  Make sure you use large, firm tomatoes; if available, organic home grown tomatoes are the best for this polish recipe.

• 6-7 large firm tomatoesStuffed Tomatoes Recipe
• 3 tablespoons butter
• 1 small chopped onion
• 1/2 pound fresh mushrooms
• 1 pound ground beef or veal
• 3 chopped cloves of garlic
• 2 eggs beaten
• 1/2 cup breadcrumbs
• 2-3 tablespoons fresh dill
• 1/2 teaspoon nutmeg
•  teaspoon chili powder (optional)
• salt & pepper to taste
• 1-2 cups shredded Mozzarella

STUFFED TOMATOES RECIPE DIRECTIONS 

1. Preheat over to 350 degrees F (175 degrees C).  Grease one 8 inch square pan.
2.  Melt butter in a large skillet over medium heat.  Add chopped onions and cook till golden brown.  Do not burn, stir frequently.  If you need more oil, add olive oil. Add mushrooms and sauté until tender. Add garlic and cook a few minutes.
3.  Add beef (or beef/pork combo).  Mix and sauté until heated through, about five minutes.  Do not brown or dry out.
4.  Stir in beaten eggs, breadcrumbs, dill, nutmeg, chili powder, salt and pepper.   Mix well and then remove pan from heat.
5.  Slice the tops off tomatoes and scoop out the the watery pulp, leaving a 3/4 inch shell.  Stuff tomatoes shells with meat mixture and place on baking dish.  Pour water around tomatoes (1/4 inch deep).  Bake uncovered for 15 minutes or until tops of meat mixture are brown.  Remove from over, sprinkle with cheese on top, and put back into over for just one minute to melt cheese.
6.  Remove from oven and serve immediately.
Stuffed Tomatoes with Cheese


Serve with a side of Pierogi for a complete meal!

Source:

http://www.polskafoods.com/polish-food/stuffed-tomatoes-recipe-nadziewane-pomidory

Polish Potato Pancakes (Placki Ziemniaczane)

Similar to pierogi, Potato Pancakes are eaten throughout Poland and loved by all ages.  Potato Pancakes became popular in World War II when there was little to eat, but today they are served as a special treat, especially for children.  We make them with a sour cream, sugar, and lemon topping (recipe below).  If you don't have a lemon for the sour cream sauce, just use sour cream with a dash of paprika.  We also enjoy other toppings for potato pancakes such as apple sauce, Greek yogurt, butter, wild mushroom sauce, or salmon (smoked salmon, capers, red onion, and sour cream).

• 4-5 large potatoes, peeled and gratedPotato Pancakes Recipe
• 1 large onion
• 3-4 minced garlic cloves
• 2 eggs
• 4 tbsp flour 
• 1/2 teaspoon marjoram
• 1/2 teaspoon salt (minimum)
• Freshly ground black pepper
• Sour Cream Topping

Sour Cream Topping

• 1 cup sour cream
• 1 tablespoon lemon zest (or lemon peel from one Meyer lemon)
• 2 teaspoons sugar
• 1/4 teaspoon salt
• freshly ground pepper

POTATO PANCAKES RECIPE 

1.  Using a food processor or hand shredder, grate potatoes and onion using the finest grader.  The finer the potatoes are grated, the better because it is easier to cook.  If you grate the potatoes in larger chunks, you will just have to cook longer and use a little bit more oil for taste.
2.  Squeeze potatoes and onions with hands to remove excess liquid.
3.  Put grated potatoes and onion in a large bowl and mix with eggs, garlic, flour, marjoram, salt, and pepper.
4.  Heat oil in large frying pan until almost smoking.  Carefully put a large spoonful of the potato mixture into the pan and flatten with a fork.  Repeat until you have 3-4 pancakes in the pan. Fry each pancake until it is golden brown on both sides.  Remove with spatula and drain on a paper towel.
5.  Serve potato pancakes warm with topping of choice.  If using the sour cream topping, simply mix all ingredients together and serve on the side.

Source:

http://www.polskafoods.com/polish-food-blog/potato-pancakes-placki-ziemniaczane-recipe

Buckwheat Groats (Kasza Gryczana)

Buckwheat Groats (Kasza Gryczana) or sometimes seen as "Buckwheat Kasha" is a very popular Polish dish, in fact most buckwheat is produced in Poland and Russia.  You can make buckwheat by just simply cooking it like rice, or make it elaborate in a dish with onions, mushrooms, and cheese.  Below I provided several options.
This is one of my favorite Polish recipes because buckwheat, with over 80 nutrients and rich in flavanoids (antioxidants that protect against disease), is one of the healthiest foods you can cook.  Diets that contain buckwheat have been linked to lower risk of developing high cholesterol, blood pressure, blood glucose and insulin responses, and of developing gallstones.  Buckwheat also contains 86 milligrams of magnesium and 4.54 grams of fiber per serving, so eat up!

• 1 cup whole-kernel roasted buckwheat groatsPolish Buckwheat Groats Kasha
• 4 tablespoons butter
• 1 egg
• 2 cups boiling salted water
• 1 small box brown mushrooms, sliced
• 1 yellow onion, finely chopped
• 1-2 garlic cloves
• Chopped Bacon (optional)

POLISH BUCKWHEAT GROATS DIRECTIONS

1.  Coat the groats with 2 tablespoons melted butter and lightly beaten egg.
2.  Mix well and allow to sit for 10 minutes.
3.  After about 10 minutes, stir groats into salty boiling water (in oven safe pot) and simmer for 10 minutes.
4.  In a separate pan, saute onions with butter till translucent (can add bacon here).  Add mushroom and garlic.  On medium heat, cook until mushrooms are tender.
5.  Mix all ingredients in pot together. One option is to also cream 1/2 lb. farmer's cheese with 2 egg yolks and spread over groats in the pot, cover with remaining groats.  Bake covered at 350 degrees for 45 minutes.  Can serve with sour cream.

Source:

http://www.polskafoods.com/polish-food-blog/buckwheat-groats-recipe-kasza

Sautéed Wild Mushrooms (Duszone Grzby)

Tomek has fond memories of picking meaty wild mushrooms in the nearby forest with his family.  They would make a variety of Polish recipes with the wild mushrooms, but just sauteed wild mushrooms as a side dish was one of the most popular.  It is not surprising that Poland is the largest producer of wild mushrooms in Europe, their earthy flavors are a perfect accompaniment to roasted meat and Potato Cheese Pierogi.  We served them as a side dish to marinated Pork Loin.  Note: if you can't find wild mushrooms, just try and use a variety of portebella, shiitake, morel, or anything you can find.

• 7 cups wild mushroomsPolish Wild Mushrooms Recipe
• 4 Tbsp butter
• 2 large onions, halved & sliced
• 1/2 teaspoon marjoram
• 1/2 teaspoon thyme
• 1/2 cup white wine
• 1/2 to 1 cup sour cream (or Greek Yogurt)
• 1 tbsp minced parsley, for garnish
• Salt & Freshly ground black pepper

SAUTÉED WILD MUSHROOMS RECIPE DIRECTIONS

1.  Thoroughly wash and dry mushrooms, then slice thinly.
2.  Melt butter in large frying pan, add onions.  Cook until they begin to brown.
3.  Add mushrooms, stir and cook for 5 minutes, then add salt, pepper, marjoram, thyme, and white wine.  After cooked down, add sour cream and flour (sprinkle flour so it does not create chunks, or mix with a little water and then add).
4.  Simmer gently for 15 minutes or until mushrooms are tender.
5.  Garnish with chopped parsely and serve.

Source:

http://www.polskafoods.com/content/saut%C3%A9ed-wild-mushrooms-recipe-duszone-grzby

Polish Mashed Potatoes With Mushroom Gravy

Everyone loves mashed potatoes, but have you ever tried them Polish style with an incredible mushroom gravy on top?  You could even enjoy the mushroom gravy by itself, but add some steaming potatoes to it and you have yourself a hit at any dinner table.  We even enjoy this Polish recipe as our main side for our Thanksgiving or Christmas dinner!

• 5 lbs potatoes (peeled & cut in 2" pieces)Polish Mashed Potatoes Recipe
• 1 large pot of water
• 1.5 teaspoons salt
• 1/2 stick of butter
• 1/2 cup sour cream

Mushroom Gravy

• 7 cups wild mushrooms
• 2 tbsp olive oil
• 2 large onions, halved & sliced
• 1/2 teaspoon marjoram
• 1/2 teaspoon thyme
• 1/2 cup chicken broth
• 4 Tbsp butter
• 1/2 to 1 cup sour cream
• 1 tbsp dill
• Salt & freshly ground black pepper
• Flour to thicken (if needed)

POLISH MASHED POTATOES RECIPE 

1.  Start on gravy first. Thoroughly wash and dry mushrooms, then slice thinly.
2.  Add oil in large frying pan, add onions.  Cook until they begin to brown.
3.  Add mushrooms, stir and cook for 5 minutes, then add salt, pepper, marjoram, thyme, and broth.  After cooked down, add butter and sour cream and flour (sprinkle flour so it does not create chunks, or mix with a little water and then add).
4.  Simmer gently for 15 minutes or until mushrooms are tender.  Add dill at the end.
5.  Boil potatoes in a large pot of salted water for about 10-15 minutes.  Cook till tender, but do NOT overcook.
6.  Drain water completely and mash potatoes with hand masher or hand blender.  Mix with butter, sour cream, salt, pepper, and (garlic is optional).  Add more sour cream if you want it more creamy.  Serve with mushroom gravy on top!


Source:

http://www.polskafoods.com/polish-recipes/mashed-potatoes-mushroom-gravy-recipe

Polish Sweet And Sour Red Cabbage (Czerwona Kapusta)

This Polish Red Cabbage recipe is a great holiday dinner (or any event).  This recipe can serve up to 10 people as a side dish, but since spiced red cabbage is even better the next few days, I always make more than I need for excellent left-overs.  Also known as Sweet & Sour Red Cabbage, this polish dish goes really well with any meat, but it is popular to fix with ham or sausage.

• 2 (3-pound) head red cabbage, shreddedPolish Red Cabbage Recipe
• 1 medium onion, shredded
• 1 large granny smith apple, peeled and chopped
• 2 tablespoons butter or olive oil
• 1/4 cup butter
• 1/3 cup balsamic vinegar
• 1/3 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon allspice
• 5 whole cloves (wrapped in cheesecloth)
• 1.5 teaspoon caraway seeds
• 1 teaspoon celery seeds
• 2-3 crushed garlic cloves
• 1 cup raisins

POLISH RED CABBAGE RECIPE DIRECTIONS

1.  Clean and cut red cabbage into quarters (discard core) and then coarsely shred (or use food processor).
2.  Add onion and cabbage in a large pot with butter and/or olive oil.  Cook slowly to reduce.
3.  Mix rest of ingredients (including the rest of butter) together into bowl, pour into pot. Mix well.
4.  Simmer slowly for 30-45 minutes.  Check to make sure that the water from all the juices has not 100% evaporated--you do not want anything to burn on the bottom.  You can add 1-2 tablespoons of apple cider vinegar if needed. Stir occasionally.
5.  Simmer till tender. Season to taste. (Add sugar, salt, pepper, etc. to your liking. Some people like more sugar, some more salt. I noticed by adding a little bit of vinegar and salt on one batch, it helped a lot. But, you can't really do a true taste test till the next day. After you reheat it, taste again and see what you think it needs for a balance of sweet, sour, and salty.  Cabbage just happens to need more salt than people realize for flavor. We are conservative on salt in this recipe.)
6.  Best if refrigerated over night and reheated the next day!

Source:

http://www.polskafoods.com/polish-food-blog/sweet-and-sour-red-cabbage-recipe

Super Easy Polish Cabbage Rolls

"This is a very easy way to make cabbage rolls. They taste great with little work involved. I'm Polish and love them, but this recipe sure beats the lengthy one my dad used."

Ingredients

• 2/3 cup uncooked white rice 
• 1 1/3 cups water 
• 1 large head cabbage 
• 2 tablespoons butter 
• 1 onion, finely chopped 
• 1 1/2 pounds ground chicken 
• 2 eggs 
• 4 cloves garlic, pressed 
• salt and ground black pepper to taste 
• 1 pinch dried marjoram 2 (8 ounce) cans tomato sauce 

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 baking dish.
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool slightly.
Meanwhile, bring a large pot of water to a boil. Remove the core from the cabbage, and place cabbage in the boiling water. Remove the outer leaves as they soften. Set leaves aside.
Heat butter in a skillet over medium heat, and cook and stir the onion until softened and translucent, about 5 minutes. Stir together the cooked onion, ground chicken, cooked rice, eggs, garlic, salt, pepper, and marjoram in a bowl.
Place about 1/4 cup of the meat mixture in the center of each cabbage leaf. Roll leaf and tuck ends in to enclose filling. Secure each roll with a toothpick if necessary. Place rolls into prepared baking dish. Pour tomato sauce over the rolls.
Bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. An instant-read thermometer inserted into the center of casserole should read at least 160 degrees F (70 degrees C).

Cook's Note

This recipe is great with ground chicken, pork, beef, or turkey.

Source:

http://allrecipes.com/recipe/159600/super-easy-polish-cabbage-rolls/?internalSource=recipe%20hub&referringId=715&referringContentType=recipe%20hub

Dressed Up Brussels Sprouts

"A quick and easy side dish from the microwave. Combining Brussels sprouts with kielbasa sausage and tomato juice is a new twist on a familiar favorite."

Ingredients

• 2 (10 ounce) packages frozen brussel sprouts 
• 6 ounces diced kielbasa sausage 
• 1 cup tomato-vegetable juice cocktail 
• 1/4 teaspoon ground black pepper 
• 1/8 teaspoon salt 
• 1/4 teaspoon garlic powder 
• 1/4 teaspoon dried oregano 
• 1 tablespoon butter Add all ingredients to list

Directions

Place Brussels sprouts in a 2 quart microwave safe casserole dish, cover, and cook 8 minutes.
Stir in kielbasa, tomato juice, pepper, salt, garlic powder, butter and oregano. Cover and return to microwave and cook for 8 minutes more.


Source:

http://allrecipes.com/recipe/21473/dressed-up-brussels-sprouts/?internalSource=recipe%20hub&referringId=715&referringContentType=recipe%20hub

Baked Chicken Reuben

"This is a great make-ahead dish from Marcia C. Adams of Fort Wayne, Indiana. It took the top $10,000 prize in the National Chicken Cooking Contest in Dallas, Texas. It sounds weird, but it is good."

Ingredients

• 6 skinless, boneless chicken breast halves 
• 1/4 teaspoon salt 
• 1/8 teaspoon ground black pepper 
• 1 (16 ounce) can sauerkraut, drained and pressed 4 slices Swiss cheese 
• 1 1/4 cups thousand island salad dressing 
• 1 tablespoon chopped fresh parsley 

Directions

Preheat oven to 325 degrees F (165 degrees C).
Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken and top with cheese slices. Pour dressing over all and cover dish with aluminum foil.
Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear). Sprinkle with chopped parsley and serve.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Source:

http://allrecipes.com/recipe/22471/baked-chicken-reuben/?internalSource=recipe%20hub&referringId=715&referringContentType=recipe%20hub

Polish Chicken and Dumplings

"This is an old family recipe for the dumplings, which were originally Polish egg noodles (kluski), and over the years I have modified it to make homemade dumplings."

Ingredients

• 1 (3 pound) whole chicken 
• 1 onion, chopped 
• 1 stalk celery, with leaves 
• 1 tablespoon poultry seasoning 
• 1 teaspoon whole allspice 
• 1 teaspoon dried basil 1/2 teaspoon salt 
• 1 teaspoon black pepper 
• 1 teaspoon seasoning salt 
• 1 (10.75 ounce) can condensed cream of chicken soup (optional) 

DUMPLINGS: 

• 4 eggs 
• 2 tablespoons olive oil 
• 1 tablespoon salt 
• 1 teaspoon black pepper 
• 2 cups water 
• 4 cups all-purpose flour 

Directions

Place chicken, onion, and celery in a large pot, and then fill pot with water. Season with poultry seasoning, whole allspice, basil, 1/2 teaspoon salt, 1 teaspoon pepper, and seasoning salt. Bring to a boil. Reduce heat, and simmer for approximately 2 hours, or until chicken is done.
Remove chicken from broth, and strain broth to remove seasonings and any bone. Return broth to pan, stir in cream of chicken soup, and continue simmering. Set chicken aside to cool.
In a medium bowl, stir together eggs, olive oil, 1 tablespoon salt, and 1 teaspoon pepper with 2 cups water. Gradually add flour, and stir until thick.
Using a large spoon and knife, scoop a spoonful of the dough and cut small pieces into the broth. Repeat until all the dough has been used. Stir, cover, and simmer for about 15 minutes.
Meanwhile, skin and debone the chicken. Cut the meat into small pieces, add to the broth, and heat through. Serve.

Note

You can substitute cream of celery soup for the cream of chicken soup, or thicken the broth with a little flour.

Source:

http://allrecipes.com/recipe/47705/polish-chicken-and-dumplings/?internalSource=recipe%20hub&referringId=715&referringContentType=recipe%20hub

Polish Cabbage Noodles

"Sauteed cabbage and onions with noodles, a perfect last minute meatless meal!!"

Ingredients

• 1 medium head shredded cabbage 
• 2 red onions, cut into strips 
• 1/2 cup butter 
• 1 (16 ounce) package wide egg noodles 
• salt to taste 
• ground black pepper to taste 

Directions

Cook pasta in a large pot of boiling salted water.
Meanwhile, heat butter or margarine in a skillet over medium heat. Saute cabbage and onions until tender.
Drain pasta, and return to the pot. Add cabbage and onion mixture to the noodles, and toss. Season with salt and pepper to taste.

Source:

http://allrecipes.com/recipe/11678/polish-cabbage-noodles/?internalSource=recipe%20hub&referringId=715&referringContentType=recipe%20hub

Kielbasa and Veggies

"Veggies, potatoes and Polish sausage topped with melted Cheddar cheese make this a delicious casserole. This recipe is so simple, it's the one thing my husband makes himself! When I do it, I like to add green and red bell peppers, but it's really all in what you want to do with it. Enjoy!"

Ingredients

• 1 (10 ounce) package frozen mixed vegetables, thawed 
• 4 small potatoes, peeled and chopped 
• 1 (16 ounce) package Polish beef sausage, cut into 1/4 inch slices 
• 1/4 cup butter, cut into pieces 
• 1 tablespoon lemon pepper 
• 1/4 cup shredded Cheddar cheese

Directions

Preheat oven to 375 degrees F (190 degrees C).
Spread mixed frozen vegetables out in the bottom of a lightly greased 9x13 inch baking dish. Mix in potatoes and sausage and cut pats of butter evenly over mixture. Sprinkle with lemon pepper and cover with aluminum foil.
Bake at 375 degrees F (190 degrees F) for 50 minutes. Open foil carefully, place cheese over the top and allow to melt.

Source:

http://allrecipes.com/recipe/18840/kielbasa-and-veggies/?internalSource=recipe%20hub&referringId=715&referringContentType=recipe%20hub

Pierogi Casserole

"Full of flavor, this pierogi casserole is nothing short of rich and hearty. It's a wonderful change from the usual humdrum casserole."

Ingredients

• 5 potatoes, peeled and cubed 
• 1/2 cup milk 
• 1/2 cup butter, melted 
• 1/2 pound bacon, diced 
• 1 onion, chopped 
• 6 cloves garlic, minced 
• 1/2 (16 ounce) package lasagna noodles 
• 2 cups shredded Cheddar cheese 
• salt and pepper to taste 
• 1 (8 ounce) container sour cream 
• 3 tablespoons chopped fresh chives 

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.
Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
Cook the lasagna noodles according to package directions and cool under running water.
Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.
Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Source:

http://allrecipes.com/recipe/18841/pierogi-casserole/?internalSource=recipe%20hub&referringId=715&referringContentType=recipe%20hub

Kielbasa and Cabbage

"This smoked Polish sausage dish is great for company, but quick enough for a weeknight! It is super good and easy, and can be prepared well in advance. Complete your meal by adding a baked potato, fruit salad, and bread."

Ingredients

• 6 slices bacon 
• 1/4 cup water 
• 2 tablespoons white sugar 
• 1 onion, chopped 
• 2 teaspoons minced garlic 
• 1/4 teaspoon crushed red pepper flakes 
• 1/4 teaspoon seasoning salt 
• 3 teaspoons caraway seed 
• 1 large head cabbage, cut into small wedges 
• 1 pound Polish kielbasa 

Directions

In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.

Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.

Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.

Source:

http://allrecipes.com/recipe/14714/kielbasa-and-cabbage/?internalSource=staff%20pick&referringId=715&referringContentType=recipe%20hub

Stewed Cabbage

"This is a family favorite that my mother-in-law fixed for me while I was visiting her home last year. Serve over white rice, if desired."

Ingredients

• 1/4 cup butter 
• 2 onions, chopped 
• 1 stalk celery, chopped 
• 2 cloves garlic, chopped 
• 1 medium head cabbage, cut into squares 
• 1 (14.5 ounce) can stewed tomatoes, with liquid 
• salt and pepper to taste 

Directions

Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic and saute for 3 to 5 minutes, or until translucent. Stir in cabbage, reduce heat to low, and simmer for 15 minutes.
Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 30 to 40 minutes, or until cabbage is tender.

Source:

http://allrecipes.com/recipe/20785/stewed-cabbage/?internalSource=staff%20pick&referringId=715&referringContentType=recipe%20hub

Grandma's Polish Perogies

"My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system."

Ingredients

• 4 1/2 cups all-purpose flour 
• 2 teaspoons salt 
• 2 tablespoons butter, melted 
• 2 cups sour cream 
• 2 eggs 
• 1 egg yolk 
• 2 tablespoons vegetable oil 
• 8 baking potatoes, peeled and cubed 
• 1 cup shredded Cheddar cheese 
• 2 tablespoons processed cheese sauce 
• onion salt to taste (optional) 
• salt and pepper to taste 

Directions

In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

Tips

For best results, choose potatoes that have as little water in them as possible such as Russets.
Choose a rolling pin that is very heavy - it will be easier to roll out the dough.
The perogies are less likely to burst during cooking if they are frozen when you put them in the boiling water.

Source:

http://allrecipes.com/recipe/84706/grandmas-polish-perogies/?internalSource=staff%20pick&referringId=715&referringContentType=recipe%20hub

Split Pea and Sausage Soup

"Green split pea with Polish Kielbasa sausage soup. Simple but delicious."

Ingredients

• 12 ounces dried split peas 
• 2 (14 ounce) cans beef broth 
• 16 ounces kielbasa sausage 
• 1 cup chopped carrots 
• 1 onion, chopped 
• 1 bay leaf salt to taste 
• ground black pepper to taste 

Directions

Cut sausage into 1/4 inch cubes, reserving 1/4 of sausage. Place 1/4 sausage and half can of beef broth in blender. Puree.
Pour 1 1/2 cans of beef broth in soup pot. Bring to simmering boil while adding diced onion and sausage cubes. Add puree, bay leaf, and salt and pepper to taste. Simmer for 30 minutes.
Add sliced carrots and continue simmering for another 10 minutes.
Rinse split peas and add to simmering pot. Simmer until peas are soft but NOT mushy. Adjust salt and pepper to taste. Serve warm.

Source:

http://allrecipes.com/recipe/13103/split-pea-and-sausage-soup/?internalSource=staff%20pick&referringId=715&referringContentType=recipe%20hub

Polish Meat and Potatoes

"This is an old recipe from my grandmother. 'Good Polish-Slovak food!' She would always say. 'Eat more!'"

Ingredients

• 4 potatoes, peeled and cut into 1 inch cubes 
• 1 onion, chopped 
• 2 green bell peppers, cut into 1 inch pieces 
• 1/2 teaspoon onion powder 
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon salt 
• 1/4 teaspoon black pepper 
• 1/4 cup vegetable oil 
• 1 (16 ounce) package kielbasa sausage, cut into 1 inch pieces 

Directions

Heat oil in a large skillet over medium-high heat. Cook onions and potatoes for 15 minutes, stirring occasionally. Reduce flame to med and stir in bell pepper, onion powder, garlic powder, salt and pepper. Cover, and cook 5 minutes. Stir in kielbasa, cover, and cook for 15 minutes, or until onions are caramelized.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Source:

http://allrecipes.com/recipe/31796/polish-meat-and-potatoes/?internalSource=staff%20pick&referringId=715&referringContentType=recipe%20hub

Slow Cooker Sweet and Sour Kielbasa

"Great side dish for a party, that everyone will love! Sweet and tangy without being over powering! Easy to make."

Ingredients

• 6 tablespoons butter 
• 2 large onions, sliced 
• 1 cup packed brown sugar 
• 1/2 (28 ounce) bottle ketchup 
• 3 tablespoons cider vinegar 
• 1 1/2 teaspoons spicy brown mustard 
• 1 tablespoon Worcestershire sauce 
• 2 teaspoons hot pepper sauce 
• 1 pound kielbasa sausage, cut into 1 inch pieces 

Directions

Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in brown sugar, ketchup, vinegar, mustard, Worcestershire sauce and pepper sauce. Simmer, stirring occasionally, for 20 minutes.
Place sausage in a slow cooker with the sauce and onions. Cook on low for 4 to 5 hours. The longer it simmers the better!

Source:

http://allrecipes.com/recipe/24764/slow-cooker-sweet-and-sour-kielbasa/?internalSource=rotd&referringId=715&referringContentType=recipe%20hub

Chocolate Babka

"Of all of the breads I've baked, my friends love this one the most. It's soft and moist, and the chocolate just melts in your mouth when you bite into a slice. I hope you'll like it as much as we do!"

Ingredients

BABKA DOUGH

• 3/4 cup milk 
• 1/4 cup butter 
• 2 cups bread flour 
• 2 cups all-purpose flour 
• 2 teaspoons active dry yeast 
• 1/4 cup white sugar 
• 1/4 cup water 
• 1 egg 
• 3/4 teaspoon salt 

CHOCOLATE FILLING

• 5 (1 ounce) squares semisweet chocolate, finely chopped 
• 1 1/2 teaspoons ground cinnamon 
• 1/3 cup white sugar 
• 1/4 cup butter, chilled 

STREUSEL

• 1/4 cup confectioners' sugar 
• 1/4 cup all-purpose flour 
• 1/4 cup butter, chilled 
• 1 egg beaten with 
• 1 tablespoon water for glaze (optional) 

Directions

Warm the milk and melt 1/4 cup butter in a glass or ceramic bowl in the microwave for 30 seconds, or on the stovetop in a saucepan. Combine the bread flour, 2 cups all-purpose flour, yeast, and 1/4 cup sugar. Add the water, the milk-butter mixture, the egg, and the salt to the dry ingredients and mix well.
Use the dough hook in a stand mixer on low speed or knead the dough by hand until the dough is smooth and elastic, about 15 minutes. If the dough is too wet, add more bread flour, about 2 tablespoonfuls at a time (up to 8 tablespoons) to make a workable dough; too much flour can make the dough dry. Cover the dough with a damp cloth and let rise until double in size, about 1 to 1 1/2 hours.
Make the chocolate filling and the streusel while the dough is rising. For the filling, stir together the finely chopped chocolate, the cinnamon, and 1/4 cup sugar. Cut in 1/4 cup chilled butter with a fork. To make the streusel, combine the confectioners' sugar and 1/4 cup all-purpose flour; cut in 1/4 cup chilled butter until the mixture resembles coarse crumbs.
When the dough has doubled, punch the dough down and cut it into two equal pieces. Loosely shape each piece into a ball. Cover the dough with a damp cloth and let it rest for 10 minutes.
Roll out one portion on a lightly floured surface to form a 15x4-inch rectangle. Sprinkle with half the chocolate filling, roll up to form a long log, and seal the seam. Attach the ends to form a circle and place the ring, seam-side down, on a parchment-lined baking sheet. Repeat with the second piece of dough. Use a serrated knife or kitchen shears to cut slits at 1-inch intervals around the rings. Cover the rings with damp kitchen towels and let rise until doubled in size, about 30 minutes.
Preheat an oven to 350 degrees F (175 degrees C).
Brush the loaves with the egg wash, if desired. Sprinkle streusel on top. Bake the loaves for about 25 minutes, rotating the baking sheets to promote even browning, until the bread is a deep golden brown.

Source:

http://allrecipes.com/recipe/176381/chocolate-babka/?internalSource=recipe%20hub&referringId=715&referringContentType=recipe%20hub

Polish Reuben Casserole

"Easy and delicious casserole, using Polish sausage."

Ingredients

• 2 (10.75 ounce) cans condensed cream of mushroom soup 
• 1 1/3 cups milk 
• 1/2 cup chopped onion 
• 1 tablespoon prepared mustard 
• 2 (16 ounce) cans sauerkraut, rinsed and squeezed dry 
• 1 (8 ounce) package egg noodles 
• 1 1/2 pounds kielbasa (Polish) sausage, cut into 1/2 inch pieces 
• 2 cups shredded Swiss cheese 
• 3/4 cup whole wheat bread crumbs 
• 2 tablespoons butter, melted 

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the soup, milk, onion and mustard. Mix well and set aside.
Spread sauerkraut into the bottom of a lightly greased 9x13 inch baking dish. Top with uncooked noodles, then spoon soup mixture evenly over noodles. Cover all with sausage and top with cheese. Lastly, combine bread crumbs and melted butter in a small bowl and mix together; sprinkle mixture over cheese.
Cover baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until noodles are tender.

Source:

http://allrecipes.com/recipe/21588/polish-reuben-casserole/?internalSource=recipe%20hub&referringId=715&referringContentType=recipe%20hub

Slow Cooker Kielbasa and Beer

"A delicious, minimal prep recipe to serve as a side dish with dinner, or for company! My husband would live on this if I let him, and our entire family loves it! A slow cooker recipe too easy not to try!"

Ingredients

• 2 pounds kielbasa sausage, cut into 1 inch pieces 
• 1 (12 fluid ounce) can or bottle beer 
• 1 (20 ounce) can sauerkraut, drained 

Directions

In a slow cooker combine sausage, beer and sauerkraut. Cook on low for 5 to 6 hours, until the meat is tender and plump.


Source:

http://allrecipes.com/recipe/21380/slow-cooker-kielbasa-and-beer/?internalSource=rotd&referringId=715&referringContentType=recipe%20hub

Halushki

"This is a traditional Polish recipe handed down from my grandma. Its quick, simple, inexpensive, tasty and makes enough to feed an army."

Ingredients

• 1 1/2 pounds pork chops 
• garlic powder to taste 
• salt and pepper to taste 
• 1 onion, chopped 
• 1 large head cabbage, cut into squares 
• 1 pound large egg noodles 
• 1 tablespoon butter 

Directions

Sprinkle pork chops with garlic powder, salt and pepper and place in a large greased sauce pan or deep skillet with chopped onion and fry until very brown and well cooked. It is ok if they stick a little, as the drippings are essential in this dish. When done, remove chops and set aside.
Add a little water to the saucepan or skillet and mix up the drippings a bit. Place cabbage into the pot, and allow to cook down completely.
In a separate large saucepan, boil the egg noodles in water until cooked. Drain noodles and mix in butter.
Cut up the pork chops to bite size pieces and set aside. When the cabbage has cooked down, add pork and cooked noodles and mix completely.

Source:

http://allrecipes.com/recipe/21303/halushki/?internalSource=staff%20pick&referringId=715&referringContentType=recipe%20hub

Kluski z makiem — pasta with poppy

This food is one of traditional dishes served in Polish families during the Christmas Eve supper.

Ingredients in this recipe:

• 300 g of flour
• 1 egg
• pinch of salt
• 1 cup of poppy seeds
• 3 spoonfuls of honey
• 2 spoonfuls of raisins
• 2 spoons of almonds petals
• 1 spoonful of chopped walnuts
• 1 spoonful of orange peel

takes 2 h — makes 5-6 portions

Recipe for poppy mass

Rinse the poppy with water. Next pour boiling water over it. Drain precisely.
Prepare a meat mincer and use it for grinding the poppy. You should grind the poppy to very small grains (grind the poppy 3 or 4 times through a meat mincer).
Pour three spoons of honey into a pot and start heating. You can use solid honey, instead of liquid one. It should melt because of increased temperature.
Add the entire poppy, raisins, nuts, orange peel and almonds petals to the pot. Mix precisely and constantly stirring fry about 5 minutes, until the poppy mass will become warm and homogeneous. Turn the heating off remove the poppy from the cooker.

Recipe for kluski (pasta)

Raise a mound from 300 g of the flour. On its tip do the hollow and wolf one egg down. Add a pinch of salt.
Knead a dough. You should knead it for about 15 minutes, until it is smooth in colour and uniform.
Mold the ball from your dough, put it into the bowl. Cover with clean cloth and put back on 20-30 minutes.
Flour a table or pastry board. After 20-30 minutes roll the kluski dough up to the clump having thicknesses of about 2 mm.
Cut the clump into small squares with 2-3 cm side.
Cook those squares in salted boiling water. Do it as if you cooked the pasta purchased in the store.
Mix precisely your kluski with poppy mass. And that's all.
I hope that you find this kluski z makiem recipe useful. Enjoy your meal! Smacznego! :)

Source:

http://www.tastingpoland.com/food/recipes/pasta_with_poppy.html

Pierogi with bilberries, blueberries or strawberries

In the following recipe I describe how to make the pierogi with bilberries and/or with strawberries. I put all this 'fruity possibilities' in one recipe, since the way of preparation is analogous. Anyway, I recommend You to make at one go, both pierogi with bilberry filling, as well as those with strawberries. It would be real sweet dumplings feast.

Ingredients in this recipe:

• 0.5 kg of strawberries
• or 0.5 kg of bilberries or blueberries
• sugar
• potato starch (optional)
• salt, a spoonful of oil for cooking pierogi
• pierogi dough (see our recipe)
• some stuff for decoration: sweetened cream or yoghurt, raw fruits, whipped cream or vanilla ice cream
•  takes 2 h

Recipe:

Rinse fruits with water and wash it.
Cut up 0.5 kg of strawberries into little pieces. Use fresh strawberries of good quality. Stale strawberries results in bitter aftertaste of pierogi and spoil the taste. We use the whole bilberries - don't cut them nor crush. Blueberries since those are larger might be used halved as I suppose (I never made pierogi with blueberries).
Put cut strawberries in a bowl, whereas 0.5 kg of blueberries in second one. Pour few teaspoonfuls of sugar into bowls with strawberries and gently mix. Taste, whether the amount of the sugar is sufficient. You can add more, if you want pierogi to be really sweet. I usually give quite large amounts of sugar. Don't add sugar to bowl with bilberries since those tends to excrete too much too watery juice. Making pierogi is more difficult with such a mixture. Strawberries mixed with sugar should stand some time (in the meantime prepare pierogi dough). Thanks to that the sugar will manage to dissolve in the juice which will sail out of fruits. You can add a teaspoon of the potato starch into both bowl and then mix precisely. This is optional. Starch makes the fruit sauce within pierogi more dense after cooking.
We prepare pierogi dough according to the standard recipe with is published at Tasting Poland. You can however try out some modification which I recommend: instead of boiling water use 0.75 of the cup of hot milk. The dough will have more delicate taste. That's the way some Poles prepare dough for sweet pierogi.
Lay portions of blueberries on dough circles and add quarter to half a teaspoonful of sugar. Put portions of strawberry 'mousse' on other circles.
Glue pierogi very carefully. It is important, since pierogi with fruits has a greater tendency of opening during cooking, than pierogi with any other filling.
Put water with the addition of salt and the spoonful of oil on the cooker. Thanks to oil pierogi won't get glued to each other. After few minutes, when water starts boiling we throw pierogi, one after another. Stir every couple of minutes so that they don't stick to the pan. When the dumplings will flow to the surface we still cook 2-3 minutes. Take one pierog out and check, whether the dough is soft. If not - continue cooking for a while.
Now drain pierogi, lay on plates and decorate with additions. A great freedom exists in choosing what we will pour over our pierogi. In general Poles use a sweetened cream or yoghurt (sweetened natural yoghurt or fruit yoghurt). You can sprinkle with brown sugar, as well as slices of raw fruits. Pierogi with fruits, in contrast with other kinds, is not refried on the frying pan. It is also very tasty when cooled off. Then it is possible to serve pierogi with addition of the whipped cream. Serving the cooled fruit dumplings with vanilla ice cream is another possibility. Obviously you can invent your own ways of serving too.

I hope that you find this fruit pierogi recipe useful. Enjoy your meal! Smacznego! :)

Source:

http://www.tastingpoland.com/food/recipes/fruit_pierogi.html