1. Traditional Polish Cookery

2. BROTH CHICKEN STOCK MADE OUT OF BEEF STOCK FROM MEET AND VEGETABLES. SERVED WITH PASTA. HOW TO PREPARE? BOIL CHICKEN STOCK WITH VEGETABLES, SUCH AS: CARROT, CABBAGE, PARSNIP, LEEK. PUT THE INGREDIENTS INTO THE COLD WATER, BOIL UP AND LEAVE.

3. We eat chicken soup with noodle.

4. Polish traditional dish made of cabbage and meat Ingridients: -sweet marinate cabbage -loin of pork or ribs -Boullion -red meat -Game -Beef -Fatty poultry -pork fat -Mushrooms -Apples -Prunes - seasonings : allspices, bay leaves, pepper corns, caraway seed, thyme, marjoram;

5. Prepare smoked loin of pork or rib stock. Chop up sweet marinated cabagge. Add choped up apples. Add it into the stock. Add boild meat, beef. The meat should have been fried with fat pork and onion. Add something seasoning. Add mashrooms. Stoch from these mashrooms leave to water „bigos”. Add prunes. Add salt if nessesery.

7. Dumplings with potato and cheese stuffing It is very popular dish in Poland and Ukraine, but not in Russia. How to prepare? Dough from flour, water and salt (sometimes) eggs; stuffig from curd-potato dough with added salt, pepper and onion. Roll up the dough to 2mm, stuffing pastes all over with dough and boil in water. Served with pork scratchings, fried onion or cream.

8. Pork chop Ingredients: -2 eggs -Oil -0,5 kg pork -Seasonings: pepper, salt, garlic -Breadcrumbs Slice pork and whisk. Match eggs with seasonings. Coat pork with eggs and than, breadcrumbs. Put some oil into the frying pan. Next, put coated pork into the frying pan. Served with potatoes and salad.

10. Cucumber soup Ingredients: -1,5 l of stock -7-8 dill pickles -Onion -Clove of garlic -2 spoons of flour -2 spoons of butter -100 ml sweet cream -3 popatoes -Seasonings: salt, pepper HOW TO PREPARE CUCUMBER SOUP? Boil vegetables stock, add one stock cube, salt. Pepper, 2 grains of allspice, 2 bay leaves. Boil everything until vegetables will be tender (about 2 hours). Next, take vegetablesout of the stock and add grated dill pickles, crushed garlic and boil about 10 minutes. Stir – fried onion on the butter and add flour. Fry everythihg and add it into the soup. Next, grate carrot from the stock and add to the soup. Add salt, and other seasonings. Mix cream with some soup and add to the rest. If you want, boil some potatoes and put into the soup.

11. Home-made lard Ingredients: -0,5 kg pork fat -0,2 kg smoked side (or sausage) -2 small onions -3-4 cloves of garlic -1 wine-flavoured apple Chop pork fat, smoked side or sausage. Put pork fat into the frying pan. When the pork scratchings will swim in oil, add side or sausage, crashed cloves of garlic and onions. All the ingredients keep on the small fire until they start browning. Turn off the oven, take out of stewed cloves of garlic or onion. Peel apple, grate and match with liguid lard.

12. Blood pudding Cured meat product made of porridge, blood and offal: liver, lungs, beef skins and fat. Main seasonings: onion, pepper and marjoram. To produce blood pudding we use buckaheat or barley. We have also roasted or burned blood pudding.

13. Beans stewed with meat in tomato sauce Ingredients: -½ kg beans -25 dkg thin sausage -20 dag side -Piece of something that is smoked -2 onions -2 spoons of butter -1 tin of tomato concentrate -Salt, pepper HOW TO PREPARE? Wash the beans, soak overnight. Boil (in the same water as it soaked) with smoked side. Cut onions into cubes and fried on the butter. Chop sausage and side, and brown on fat. Add onions to beans. Next, add tomato concetrate and put the seasonings. Boil up and leave.

14. Pork (or beef) neck WHAT DO WE NEED? -big sliceof pork or beef neck -Salt -the whole jar of French mustard 1)Slice of pork or beef neck put on the metal sheet which is sprinkled with salt 2)Put the mustard on the neck 3)Oven (200 st. C) roast about 2 hours 4) Add seasonings if necessary

15. Before putting into the oven Pork (beef) neck ready to eat!

16. Soup made from fermented rye flour This soup is prepared on the basis of leavening and flour. It can be added cream to or prepared with vegetable stock and dried mushrooms. Served with sausages, smoked beef side or ribs. Old Polish dish. Sometimes served with boiled potatoes, pork fat, sausage or bioled eggs. In Poland served during Easter.

17. Herring in cream Ingredients: - 3 herring fillets - 2 apples - 1 garlic onion - 1 bunch of dill - lemon juice - cream - sugar -white peper HOW TO PREPARE? Cut apples into stripes, sprinkle with lemon juice. Than, add choped onion. Chop up bunch of dill, add cream and mix. Next, add sugar, pepper and cur herrings into cubes. Finally, mix all the ingredients.

18. Bon appetit !!!