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Matilda
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My husband has some co-workers in from Poland and they have been here for almost a month. Some of them are missing their homemade Polish cuisine. Does anybody have an easy recipe for something authentically Polish that this mostly Czech girl could make for him to take in to work?
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Charlotte (Matilda)
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with bookend boys and a double girl sandwich
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snowbabiesmom
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Matilda, last summer my family did a Pope John Paul II unit and we concluded with a polish meal. This unit has recipes and they are delicious!!! Cay Gibson and others put this together. We loved it!PJP Unit
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KC in TX
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Oh, yes those recipes are delicious!
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Mary K
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If you serve keilbasa, be sure to look for fresh sausage, not smoked. The taste is much better(imho).
kluski would be easy-just look for it by the noodles at the store.
Other Polish foods would be pierogis, golumki (stuffed cabbage rolls), kapusta (suarkraut).
God bless,
Mary-NY
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Matilda
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I think Pierogis might be easier to transport to work since I don't think there is time for them to come to our house. Does this recipe look authentic? It seems easy enough.
INGREDIENTS:
* 2 cups flour, plus extra for kneading and rolling dough
* 1/2 teaspoon salt
* 1 large egg
* 1/2 cup sour cream, plus extra to serve with the pierogi
* 1/4 cup butter, softened and cut into small pieces
* butter and onions for sauteing
* ingredients for filling of your choice (potato & cheese filling recipe below)
PREPARATION:
Pierogi Dough
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes).
You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.
Prepare the Pierogies
Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy.
Potato, Cheese & Onion Filling: Peel and boil 5 lbs of potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 8oz of grated cheddar cheese, adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.
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Charlotte (Matilda)
Mom to four (11, 10, 9 & 5) an even split for now
with bookend boys and a double girl sandwich
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cathhomeschool
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We did the JPII unit last lent and made that Polish meal for Easter dinner. It was wonderful and not hard.
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nissag
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Kapusta is also very traditional. It's easy to make and transport. And it's WONDERFUL with a crusty rye bread.
1 chicken carcass (or very small whole chicken, boiled).
2 qt. water
1 sm head cabbage, shredded
1 large onion, shredded
1 jar or can sauerkraut
1 can YELLOW pea soup (Habitant makes it)
salt and pepper to taste
You've got to boil the bones of the chicken (pork bones are traditional but our family almost never eats pork) for about an hour. Remove bones, strip off meat and return that to the pot. Add remaining ingredients and simmer until the cabbage is really nice and soft.
You can use chicken stock if you haven't got a carcass hanging around, but you won't get the meat, which is what makes the soup SO yummy.
We serve this over mashed potatoes at our house. It should not be a brothy soup, you should have more solids. It is for me ultimate comfort food. MMMM!
Pierogis are wonderful, too. I love making and eating them. My mum and Nana made killer gulabkis. Man, oh man... I miss that smell in the kitchen.
Blessings
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Mary K
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Well, I've never actually made my own pierogis. We buy them frozen or are lucky enough to get them from the Broadway Market in Buffalo when my dh's sister gets them for us. He's the Polish part of the family.
I have a friend who makes them using farmer's cheese instead of cheddar. I've also heard of cottage cheese being used.
God bless,
Mary-NY
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nutmeg
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Borscht is an AWESOME creamy Polish soup that you put hash browns, kielbasa, mushrooms, and hard boiled eggs in.(after cooking... not while!  ) But I think it requires a few days to make the base... so maybe that won't work. But, mmmmm I love my Mom's borscht. 
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Topic: Easy but authentic Polish recipe?
