Łazanki is Polish recipe that typically combines wide flat noodles with cabbage (or sauerkraut), onion, and sometimes meat and/or mushrooms. Łazanki also refers specifically to the wide noodle used. If Wikipedia is to be believed, then łazanki came to Poland and the region in the 16th century when the Italian born Queen Bona Sforza introduced a multitude of new foods, including lasagna-type noodles. I believe it! Bona Sforza brought all sorts of vegetables up north-east with her and the Polish names of some of these foods sound like their Italian counterparts, like tomatoes (pomidori-pomidory).
This recipe is vegetarian, but you can add kiełbasa or bacon and use melted pork or chicken fat as well. Łazanki noodles are difficult to find outside of Polish delis, so you can use wide egg noodles, or even break up lasagna noodles instead. It is important that you give the onions and cabbage enough time to cook down and naturally sweeten.
Barszcz, borscht, borshch, are all names for beautiful beet-based soups of Eastern European origin. Beyond beets, there are few similarities between barszcz recipes from country to country, region to region and family to family. Many people typically think of a Ukrainian variety (barszcz ukraiński), filled with chunks of vegetables, and some with meat. There’s also chłodnik, a refreshing cold beet summer soup that is served with sour cream or buttermilk.
This barszcz is more of a broth, with small bits of grated beets on the bottom and is the variety that is always served for Wigilia, or Christmas Eve. This soup is usually paired with small mushroom dumplings.
Many other Christmas Eve barszcz recipes yield a sweet flavor. I don’t know if this is a regional variation or simply a family variation, but I did not grow up eating barszcz with any sugar or sweetness beyond what came from the beets themselves. To each their own! Continue reading
Have you ever neglected to go grocery shopping for a while, looked in your kitchen and wondered what on earth you were going to cook? Well if that happens, chances are that you have at least 75% of the ingredients necessary to make this dish.
Flavorful, economical, and easy, this is a great soup to make on a Sunday and bring to work, or have ready for dinner for a few days when your day is over. If you don’t have all of the spices, don’t worry! Soups are rarely a perfect science, so just omit it if you don’t have it! Continue reading
This is a breeze to put together and is a good waffle to throw into the rotation if you like savory options. The harissa I have has red bell pepper in it so it is not as spicy as other varieties I’ve had. If you have one that’s all/mostly chili pepper, cut the harissa down to 1 tbsp to adjust the heat level. Continue reading
This recipe takes us south to the Mediterranean island nation of Malta. In an effort to dabble in the culinary traditions of the other half beyond pastizzi, a delicious Maltese cheese pastry, I present a version of zebbug memli. If you can’t be anywhere near the turquoise blue Maltese water, then have some of these tuna stuffed green olives, close your eyes, and just pretend. Continue reading
With just 3 ingredients, this recipe clearly isn’t about what you add to a dish, the focus is how you cook it! Spreading vegetables like broccoli or green beans on a sheet pan and baking them at a high temperature maximizes flavor and is as simple as it gets. Continue reading
I gave the spiel on pierogi in my potato and cheese potato and cheese filling post. This recipe is for the popular sauerkraut and mushroom filling. If you are having trouble finding dried mushrooms or if they are too expensive in stores near you, just use fresh mushrooms! Some recipes call for 1 shredded and sautéed carrot…that would be a great addition if you’d like.
Pssst…you can make this recipe vegan if make a dough with flour, water, and salt (start 3:1 ratio flour to water) and adjust as necessary).***
Reminder that once pierogi are assembled, you can refrigerate them and cook them the next day, or you can freeze them for a few weeks.
This make about 3-4 dozen pierogi. Continue reading
Leczo is a bell pepper stew that originally hails from Hungary (where it is spelled lecso). At some point, variations made their way through the region and over to Poland. This is NOT a recipe for an authentic Hungarian Lecso, but it does contain some of the necessary fundamentals: peppers, onion, tomato, and paprika. The end result is still delicious and can be a vegetarian stew/ragout used to top something like rice or buckwheat, or it can include kielbasa or other meat to make it a heartier standalone stew. Or it can just be a great side. This recipe is also much thicker than a lot of other leczo recipes out there, but you can obviously combine elements of all and adjust based on your preferences. 🙂 Continue reading