Barszcz (no meat)

  • Barszcz=Polish word for borscht

Before we get to the recipe, there are some things about borscht that I must explain!  The thing is, there are many varieties! Continue reading

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Herb Stuffed Mushrooms

Easter is upon us! It is time to make the pilgrimage to the nearest Polish and/or other Eastern European shops around to stock up on kielbasa, candies, and other goods. The traditional Polish Easter meal includes kiełbasa, biały barszcz, potatoes, stuffed eggs, sałatka jarzynowa, hard boiled eggs, breads, and various desserts. These herb stuffed mushrooms are another easy addition to your Easter meal, or any meal or gathering for that matter, and they feature two common ingredients in Polish cooking–mushrooms and dill (aka Polish air freshener).  Continue reading

Shredded Beet Salad

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This might not be shocking to hear, but beets show up quite a bit in Slavic cooking. Most famously, they are the star ingredient of various borscht/barszcz recipes accoss the region, and ćwikła, a grated beet and horseradish condiment that is almost always served on Easter and many Passover meals. Continue reading

How to Cook Kasza Gryczana (Buckwheat)

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Here comes another roasted buckwheat post (I think I’ve unknowingly become a lobbyist for the buckwheat growers of the world)! While there’s already been a post on buckwheat with onions and mushrooms and a variation of breakfast buckwheat, this post is a how-to for plain buckwheat that can be used as a side or as a base for many dishes. It is extremely easy and it is a great thing to cook ahead to have on hand for the week…you will be very happy to come home after a long day at work and already have half a meal ready and waiting for you! These proportions are for roasted buckwheat, which holds its shape and has more flavor than the unroasted variety. Continue reading

Wigilia (Polish Christmas Eve Celebrations)

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For days in advance, Poles prepare the traditional foods that will be enjoyed during Wigilia, or Christmas Eve supper. Hours are spent rolling, chopping, and baking until homes are filled with aromas that evoke long cherished memories. With traditions that survived centuries of war, partitions and decades of communism, Wigilia is truly special. My mother swears that no matter she does in the kitchen now, the food just doesn’t quite taste the same as she remembers in Poland…I’m sure that’s nostalgia at work. Continue reading

Potato Dumplings (Kluski)

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The humble potato shines in this basic recipe and makes approximately 65 heavenly potato pillows. Kluski are delicious when fried with some butter and breadcrumbs on a pan, with a mushroom sauce, or in soups. I’m pretty sure that this is the second most popular form of potato in Poland, right after potato and cheese pierogi 🙂 Continue reading

Baked Chicken and Stock Vegetables (One Pan Dish)

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There are very few things that are as comforting as a good bowl of chicken soup. Given this universal truth, it makes sense that a baked chicken dish that incorporates many of the same core ingredients tastes delicious as well. This is an easy one pan dish that uses most of the base vegetables in the always reliable rosół recipe on this site, but could also be substituted with other similar ingredients. Think of it as the “not a soup, chicken soup in a pan” recipe. You’ll notice that most of these are hardy root vegetables and therefore will bake similarly. If you do substitute, you need to be strategic and place faster cooking vegetables in the center of your pan and slower cooking vegetables on the outside, where the heat tends to be more intense. Continue reading