Tag Archives: Recipe

Polish Chickens!

chickens hens

Some of our free-ranging hens pecking around searching for bugs and worms near our currant bushes.

Regular visitors will know that we live in a rural setting. Here’s a photograph of three of our hens in front of one of two henhouses. We currently have nine chickens, which keep us (and some of our extended family) in tasty free-range eggs. The chickens are free to wander anywhere on our core three hectare plot and each hen generally lays one egg each and every day. Dropping in winter to perhaps one every egg two or three days. Many Poles in our rural part of Poland keep a few chickens and some friends even keep a pig or two to fatten up and eat!

polish chickens

Two of our ‘Polish chickens’. These hens are around two years old and spend most of their time with each other. Best friends!

On the subject of eggs. Here is our recipe for Polish Egg Salad.

Polish Egg Salad

Ingredients
10 hard-boiled eggs
5 pickled dill gherkins
2 tomatoes
1 onion
mayonnaise
plain yogurt
chives
salt
pepper

Directions for Polish Egg Salad
Simply cut up the ingredients in to small pieces. Mix. Cool in a fridge and serve with fresh bread.

Related content: our family recipe for Polish Scrambled Eggs with Sausage.

Come back soon to read and see more of life in Poland, and most especially the Polish countryside.

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.