Category Archives: Recipes

Sweet cheese rolls / drozdzowki z serem

Polish sweet cheese rolls or drozdzowki z serem

Polish sweet cheese rolls

Polish sweet cheese rolls / drożdżówki z serem. The ideal accompaniment to a nice cup of black tea!

To make your own Sweet Cheese Rolls (drozdzowki z serem) you will need the following ingredients:

Dough:
• 500g plain flour
• 2 tablespoons sugar
• 50g yeast
• 250ml milk
• 2 tablespoons vanilla sugar
• 2 eggs
• 2 heaped tablespoons of butter

Sweet Cheese Filling:
• 400g of cottage cheese (full or half-fat)
• 40g butter
• 100g sugar
• 2 egg yolks

Polish sweet cheese rolls look as ours do or alternatively have the sweet cheese curd mixture exposed in the centre of a circular-shaped bun. Further ‘Sweet Cheese Bun’ instructions to follow shortly!

Kasza / Groats / Buckwheat

groats poland

Kasza (Groats, Buckwheat, Kasha) is a ‘cereal’ eaten chiefly in Poland and other parts of Central and Eastern Europe. It was for many years a staple of the Polish diet but since the fall of communism there has been a fairly dramatic fall in the amount of kasza consumed by the average Pole. Kasza is cooked in much the same way as rice and can be used as an interesting substitute for rice as an ingredient in dishes like Golabki (stuffed cabbage rolls) or with saucy dishes such as curry. Some people also eat Kasza as a breakfast porridge instead of the more usual western-European porridge made with oats.

Some things you may not know about Kasza:

  • Kasza is rich in flavanoids (antioxidants).
  • Kasza is high in fibre, magnesium, manganese, and other nutrients.
  • Kasza is related to rhubarb and sorrel.
  • Its flowers are very fragrant and most attractive to bees.
  • Kasza is naturally gluten free.
  • The Polish for Buckwheat Groats is kasza gryczana.

Bułka z pieczarkami

bulka pieczarkami poland

Mushroom-filled baguette bread rolls (Bułka z pieczarkami) are a popular fast food dish in Poland. More traditional and certainly healthier than the many other fast foods one can now buy in most Polish cities – Burger places, Turkish kebabs, and the like. The current price of a Bułka z pieczarkami tends to range from around 4 zl to 5 zl and for this one gets a lot of mushroom roll and a filling quick meal.

Bułka z pieczarkami

Bułka z pieczarkami (mushroom and onion filled bread rolls) for sale at a kiosk in Gorzów, Lubuskie, Poland.

Since we don’t live in a city and therefore don’t have easy access to anywhere selling takeaway mushroom rolls we have come up with a recipe. With this you can make your own Polish Mushroom Rolls at home. In our opinion, this recipe produces Bułka z pieczarkami which are as good or better than any mushroom roll we have bought at a fast food kiosk anywhere in Poland. And believe me with have sampled mushroom rolls at many different establishments in many different Polish cities! 8-)

Our recipe for Bułka z pieczarkami

Ingredients for the filling:

500 g fresh mushrooms
1 onion
1 teaspoon dried thyme
salt
pepper
oil
grated cheese (optional)

Bread Rolls (long baguette types)

Instructions / Preparation

Wash mushrooms and cut into small cubes or if you prefer slice. Fry mushrooms in a little oil, add salt. When any water from the mushrooms has evaporated, add the onion and fry for until the onion is soft. Season with dried thyme stuffing and pepper. If you wish you can also add some grated cheese, which will add a different taste and also help in binding the ingredients together.

Take a bread roll. Baguette style rolls works best. Cut to size required and if you need to cut the end off. Hollow out the centre and fill with the mushroom stuffing. Put in a pre-heated oven at 200c for 4 or 5 minutes. Ideally they will be warm but not too crunchy. Remove from oven and eat!

If you are in a real rush you can heat the mushroom-filled bread rolls for a minute in a microwave. Most mushroom roll takeaway places in Poland seem to do this. But we prefer to do ours in a traditional oven.

Smacznego!

P.S. We recently discovered a similar version of these for sale in Poznan made by combining sauerkraut and mushroom to make the filling – Bułki z kapustą i pieczarkami. We’ll add the recipe for that at a later date and even describe how to make your own Polish bread rolls from scratch. Come back soon for another look.

Related content on Polish Poland: Kiosks in Poland.

Simple Carp Recipe

polish girls women cooking

Here is the very fast and simple way my mother cooks carp. Ideal when you have lots of other dishes to prepare for example on Christmas Eve.

Ingredients needed

2 kg carp
2 eggs
flour
bread crumbs
salt
pepper

Instructions

Wash carp thoroughly and cut into large pieces. Rub with salt and pepper. Leave in the fridge for about an hour. Coat carp with seasoned flour. Coat flour-coated carp with beaten egg. Finally coat with breadcrumbs. Fry the fish on both sides until browned in a large frying pan, turning frequently. Serve.

Be careful of the very sharp bones when eating!

If you want something a bit more fancy try this Polish carp recipe.

Pierogi Ruskie

Our own recipe for the traditional Polish dish – Pierogi Ruskie.

Pierogi Ruskie

Ingredients:

For the dough:
400 g flour
2 egg yolks
3/4 cup warm water
For the filling:
750 g potatoes
250 g of soft cheese (or grated hard cheese)
2 onions
1 clove of garlic
2 tablespoons butter
1 tablespoon oil
salt and pepper

Peel the potatoes and boil in salted water.

Peel onions, chop and fry in butter with crushed garlic. Mix with the soft (or grated) cheese, and mashed potatoes.

Season mix with salt and pepper.

Mix the flour, egg yolks, water and a pinch of salt. Knead the dough for around five minutes. Then roll out thinly, and cut into circles using a large glass as cutter. Add the potato and onion stuffing to one half of the circle, fold over, and carefully stick together.

Boil in plenty of salted boiling water with a little oil until the pierogies float to the top.

Drain and plate up. Add some fried onions and/or diced bacon. Serve with pickled gherkins.

Enjoy! / Smacznego!

What are Pierogi?

Pierogi are dumplings of unleavened dough. They are first boiled, then fried usually in butter with onions and sometimes bacon. Pierogi are traditionally stuffed with potato and soft cheese filling, sauerkraut, minced meat, or when needed as a desert – fruit.

Sauerkraut Goulash

Polish family cooking

Here is a recipe for another of our family’s favourite dishes. I’ve adapted this slightly from the recipe included in my grandmother’s handwritten cook book.

Sauerkraut Goulash

Ingredients

1.5 kg sauerkraut
2 onions
1 kg pork, cubed
3 tablespoons sunflower oil
2 tablespoons paprika
2 teaspoons caraway seeds, crushed
350 ml sour cream

Instructions

Heat oil in a large saucepan and fry meat. Add onions and cook until soft. Add paprika and caraway seeds. Rinse sauerkraut thoroughly, drain, and add to pot. Top up pot with water and simmer until meat is tender. This will take at least one hour. Remove from heat and mix in sour cream. Serve with rice or buckwheat groats.

Related content: our recipe for traditional Polish Goulash.

Kurki / Chanterelles and Eggs

Chanterelles Kurki

Chanterelles (Kurki / Kurkami) are one of the most sought after of all mushrooms to be found in Poland’s extensive forests. They grow from June to mid-September, in both deciduous and coniferous forests, although we tend to find most of ours under pine and spruce trees.

Here is one of our favourite recipes using Chanterelles. This makes a truly great breakfast!

Ingredients needed

2 handfuls of mushrooms
1 tablespoon butter
3 eggs
1 pinch of salt
Pepper to taste
2 teaspoons cream

Instructions:

Clean the mushrooms using a brush. Try to avoid washing them in water.

Heat the butter in a frying pan over medium heat and throw in the chanterelles. Season with pepper. Fry for a few minutes until soft and brown but still firm.

Meanwhile, in a bowl, beat the eggs.

Add eggs to pre-fried mushrooms and cook over low heat, stirring continually. Add the cream to the eggs and mushrooms. Stir and lightly season with salt (if required).

Serve on buttered toast.

Related content: A Polish postage stamp featuring a picture of Chanterelles / Kurka.

Pickled Beetroot / Marynowane Buraczki

Polish home cooking

Pickles have traditionally been an important part of the diet of any Pole. And beetroot a favourite vegetable for many. Because of this pickled beetroot can be found in many Polish kitchens.

Here’s the easiest method we have found.

4kg fresh small beetroots
400g caster sugar
1 tablespoon sea salt
1 litre vinegar
25g allspice

Put beetroots in a large pot of water to cover. Bring to the boil and cook until the beetroot is tender. This should be about 20 minutes. If beetroots are large, cut them into quarters. Drain, reserving 500ml of the beetroot water, cool and peel.

Sterilise jars and lids by immersing them in boiling water for 30 minutes. Fill each jar with beetroot and add some allspice to each jar.

In a large saucepan, add the sugar, beetroot water, vinegar and salt. Bring to the boil. Pour the hot liquid over the beetroots in the jars and seal lids.

English – Pickled Beetroot / Polish – Marynowane Buraczki

Golanka / Ham Hocks

Polish family group

Golanka (or pork knuckles / ham hocks) are basically the ankle of the pig. Many would consider them one of the national dishes of Poland.

Golanka can be cooked in a saucepan, roasted in an oven, or a combination of saucepan and oven. Here’s how our family have always cooked Golanka / Ham Hock. It’s a favourite dish of our five year old son who given the choice would eat nothing but golanka and kiełbasy (sausages)!

Ingredients needed

2 small 1kg ham hocks
6 peppercorns
6 juniper berries
1 large carrot, sliced
1 onion, quartered
2 celery sticks, chopped
2 bay leaves
A handful of parsley stalks, chopped

Instructions

Soak the Golonka (hocks) in water for 12 hours. Change the water. Soak for a further 12 hours, rinse again, and drain. Put the hocks in a large saucepan. Cover with water. Add the rest of the ingredients and bring to the boil. Reduce to a simmer and cook gently for about 3 hours. Top up water as needed. When cooked the meat should be almost falling off the bone. Serve with sauerkraut and mustard.

Polish Goulash / Polskie Gulasz

Polish traditional cooking

Goulash is a stew of meat and vegetables, which has for generations been a popular dish in Poland. This is our own Poznan region recipe for Polish goulash.

Polish Goulash / Polskie Gulasz

Ingredients

400 g of pork, cubed
1 red pepper, sliced
1 red pepper, sliced
300 g green beans
3 large onions, diced
3 large carrots, sliced
1 can plum tomatoes
6 allspice berries
2 bay leaves
1 teaspoon dried mixed herbs
1 teaspoon ground paprika
salt
sunflower oil
250 ml stock (vegetable or beef)

Instructions

Cut meat into cubes and fry in oil. Add the onions, bay leaves, allspice berries and cook until tender. Season with salt. Add the carrots, beans, peppers, and stock. Cook until the vegetables are tender. Add meat and a tin of tomatoes to the pot. Add extra water if needed. Season with salt, paprika, mixed herbs, and pepper, and simmer for about 30 minutes. Serve with buckwheat groats (kasha / kasza) or bread.

SMACZNEGO!

  • We often add a handful of wild mushrooms to the recipe.
  • If it’s a special occasion we add a few glugs of red wine to the pot during cooking.
  • Venison, wild boar, beef, or a mix of different meat can be used instead of pork.

Related content on Polish Poland: Bigos (a Polish cabbage and meat stew).