Traditional polish cuisine - recipes

Recipe for home donuts Ingredients: 1 kg flour cake 1 / 2 liter milk 1 tablespoon butter cube of yeast 6 tablespoons sugar 5 egg yolks liter of oil for frying

How to perform: Yeast rubbed with yolk. Add the sugar, milk,warmed on the stove with butter. Summer combine the milk with yeast, egg yolk and a kilo of flour. Applying to the occurrence of a single mass. Dampen your hands from time to time a little oil. Shape into buds and deep fry in oil for about 2 minutes on each side.

Cucumber soup Ingredients: 4 chicken wings 1 small leek (or 1 small onion) 2 carrots 1/2 celery root (optional) 1 parsnip root 3 medium potatoes 3 big sour-salted (pickled) cucumbers 1 tablespoon butter 1 teaspoon flour 2 bay leaves 3 pimentos salt and pepper 1 – 2 tablespoon of cream or half and half

How to perform: Put the chicken wings, salt, pepper, bay leaves and pimentos into a saucepan or stock pot with 1.5 L (1 1/2 quarts) cold water. After bringing it to a boil, let it simmer for 25 minutes on low heat. Add the peeled carrots, celery root, parsnip root, and leek, and boil it for 10 more minutes. During that time peel the potatoes and dice them into quarter inch (cubes 0.25“ x 0.25”).Take out the leek, and add the potatoes to the pot. Boil them for minutes and make sure the potatoes are cooked through. Now is the time to prepare the pickled cucumber mixture. Grate the sour-salted (pickled) cucumbers and put them into a saute pan with the melted butter. Saute for 2 minutes, and add the flour and constantly stir it over low heat. Add 1/2 – 1/3 cups of water to the saute pan and continue stirring. When the potatoes are cooked, add the prepared sour cucumber preparation to the stock pot and mix them well. Boil for 3-5 minutes and season the soup to taste. If you like, mix some soup with cream or sour cream in a small cup and add it to the pan, or a smaller amount to each individual serving.

Chicken soup Ingredients 1 chicken 1 onion 1 small leek 2 carrots 1/2 celery root 2-3 sprigs green celery 1-2 parsley roots 1 bunch of parsley Salt and pepper 1/8 sweet cabbage Other spices, added to taste: garlic clove, bay leaf, allspice

How to perform: Quarter the chicken and place in a stock pot with ~1.5 cold water. Do not add salt at this time, as may harden some meats. Bring to a boil on high heat, then simmer for min. At this time, remove (skim) surface flotsam (a mix of protein and some fat). In the traditional Polish way chicken is not quartered or cut whatsoever. To avoid having to remove surface flotsam use the blanching technique: bring large amount of water (unsalted) to a boil. Remember to leave enough space for the chicken. When in vigorous boil put the chicken in. Let it boil for about a minute. Take the chicken out and put under cold, running water until cold. Now you can add chicken to your rosół, and not worry about the flotsam. It will also make rosół clearer - which is one of the indicators of a good rosół dish. Add vegetables: peeled garlic clove, carrots peeled and sliced lengthwise, celery root, parsley root similarly prepared, and other vegetables previously washed. Sauté onion halves on minimal oil to caramelize the flesh. Omitting this step will result in a clearer, less-yellow product. Simmer on low heat for approx 2 hours or more. Rosół should not boil, as this will result in a cloudy consistency. Season to taste with salt, pepper, bay leaf, allspice, juniperus seeds, dried wild mushrooms, etc. Continue simmering. You may skim fat off the surface, if so desired (traditionally it should be as fat as possible) Adding vegetable stock or a stock cube is a personal choice. Some argue that it is unnecessary, as the vegetable and meat give enough flavour to the broth. Remove cabbage, parsley, celery root and any "undesired" vegetables. Carrots are usually left in and served with the broth