poland Is My Kitchen
POLAND Breakfast Appetizers Soups& Soups
POLAND Main Dishes
POLAND Desserts
liquid Measures
Weight & temperature Measures
non-liquid ingredients
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Weight & temperature Measures
non-liquid ingredients
Top 5 countries
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Polish cuisine is hearty and diverse, featuring iconic dishes like pierogi, gołąbki, and bigos, reflecting the country's rich cultural heritage.
Key Traditional Dishes
Pierogi:
Often considered the most iconic Polish dish, pierogi are dumplings made from thinly rolled dough filled with various ingredients. Common fillings include potatoes and cheese, sauerkraut and mushrooms, or seasonal fruits. They can be boiled, baked, or fried and are served as appetizers, main courses, or desserts.
Gołąbki:
These are cabbage rolls filled with a mixture of minced meat, rice, and spices, wrapped in cabbage leaves and then baked or fried. They are typically served with a tomato sauce and are a comforting staple in Polish households.
Bigos:
Known as Hunter's Stew, bigos is a hearty dish made from sauerkraut, fresh cabbage, various meats (like sausage and pork), and spices. It is often considered the national dish of Poland and is traditionally served with rye bread or mashed potatoes.
Kotlet Schabowy:
This is a breaded and fried pork chop, similar to the Viennese schnitzel. It is usually served with mashed potatoes and pickled cabbage, making it a popular choice in Polish restaurants.
Rosół:
A traditional chicken soup, rosół is made with chicken, vegetables, and herbs. It is often served on Sundays and is considered a comfort food in Polish culture.
Key Traditional Dishes
Pierogi:
Often considered the most iconic Polish dish, pierogi are dumplings made from thinly rolled dough filled with various ingredients. Common fillings include potatoes and cheese, sauerkraut and mushrooms, or seasonal fruits. They can be boiled, baked, or fried and are served as appetizers, main courses, or desserts.
Gołąbki:
These are cabbage rolls filled with a mixture of minced meat, rice, and spices, wrapped in cabbage leaves and then baked or fried. They are typically served with a tomato sauce and are a comforting staple in Polish households.
Bigos:
Known as Hunter's Stew, bigos is a hearty dish made from sauerkraut, fresh cabbage, various meats (like sausage and pork), and spices. It is often considered the national dish of Poland and is traditionally served with rye bread or mashed potatoes.
Kotlet Schabowy:
This is a breaded and fried pork chop, similar to the Viennese schnitzel. It is usually served with mashed potatoes and pickled cabbage, making it a popular choice in Polish restaurants.
Rosół:
A traditional chicken soup, rosół is made with chicken, vegetables, and herbs. It is often served on Sundays and is considered a comfort food in Polish culture.
Appetizer Borscht soup 
Serves: 4
Preparation time:10 minutes
Cooking time:20 minutes
3 Tablespoons butter1 large yellow onion diced
5 large garlic cloves minced
6 cups beef bone broth or beef stock
5 medium beets peeled and cut into 1-inch pieces
3 large carrots cut into ½-inch thick rounds
2 celery stalks chopped into ½-inch pieces
2 bay leaves
1 teaspoon caraway seeds
½ teaspoon allspice
3 Tablespoons apple cider vinegar
2 teaspoons granulated sugar
salt to taste
ground black peppers to taste
FOR SERVING:
Sour cream
Fresh chopped dill
In a large heavy-bottomed pot melt the butter over medium-high heat. Once the foaming subsides, add the onion and cook until translucent and soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Slowly add in the beef bone broth while scraping up any browned bits from the bottom of the pot. Add in the beets, carrots, celery, bay leaves, caraway seeds, and allspice. Bring the mixture to a low boil, and cook until the vegetables are tender, about 10-15 minutes.
Turn off the heat and remove the bay leaves. Add in the vinegar, sugar, and salt and pepper to taste.
SERVE:
Ladle soup into bowls and serve with sour cream and fresh chopped dill.
Slowly add in the beef bone broth while scraping up any browned bits from the bottom of the pot. Add in the beets, carrots, celery, bay leaves, caraway seeds, and allspice. Bring the mixture to a low boil, and cook until the vegetables are tender, about 10-15 minutes.
Turn off the heat and remove the bay leaves. Add in the vinegar, sugar, and salt and pepper to taste.
SERVE:
Ladle soup into bowls and serve with sour cream and fresh chopped dill.
Appetizer Potato cake
Serves: 10
Preparation time: 20 minutes
Cooking time:1 hour
5 pounds potatoes 5 slices bacon
4 ounces butter
2 ounces chopped onion
to taste salt
Boil the potatoes in their skin in salted boiling water.
Peel potatoes when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the potatoes and bacon bits. Season with salt. Mix well while turning the potatoes. Brown both sides of the potato cake and serve hot.
Peel potatoes when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the potatoes and bacon bits. Season with salt. Mix well while turning the potatoes. Brown both sides of the potato cake and serve hot.
Appetizer Spiced beetroot relish
Beetroots can be steamed or boiled with the skin on for 30 - 45 minutes until soft. You may also roast them for about 1 - 1 1/2 hours in the oven.
Serves: 6
1 Granny Smith apple [130 g], grated
2 ripe pears (any variety, peeled and chopped into small pieces
1 teaspoon fresh ginger, finely chopped or minced
3 tablespoons apple cider vinegar
Juice from 1/2 lime
4 cloves
1/2 teaspoon whole cumin (or 1/4 teaspoon ground)
1/2 teaspoon ground cinnamon (or 5 cm / 2 inch stick)
1 star anise
1/3 teaspoon salt
Serves: 6
Preparation time:10 minutes
Cooking time:20 minutes
1 medium beetroot, cooked* [200 g], peeled and coarsely grated [1 cup, packed] 1 Granny Smith apple [130 g], grated
2 ripe pears (any variety, peeled and chopped into small pieces
1 teaspoon fresh ginger, finely chopped or minced
3 tablespoons apple cider vinegar
Juice from 1/2 lime
4 cloves
1/2 teaspoon whole cumin (or 1/4 teaspoon ground)
1/2 teaspoon ground cinnamon (or 5 cm / 2 inch stick)
1 star anise
1/3 teaspoon salt
Place all ingredients in a saucepan.
Simmer for about 15 - 20 minutes while occasionally stirring.
The beets will become somewhat gel-like.
Turn off the heat and place in a 360-ml [12 oz] jar. Close the lid.
Refrigerato when cool. This beetroot relish will keep for a couple of weeks in the fridge.
Serve as a condiment with various savoury dishes, as a sandwich or wrap filler with tofu, tempeh, veggie sausages.
Simmer for about 15 - 20 minutes while occasionally stirring.
The beets will become somewhat gel-like.
Turn off the heat and place in a 360-ml [12 oz] jar. Close the lid.
Refrigerato when cool. This beetroot relish will keep for a couple of weeks in the fridge.
Serve as a condiment with various savoury dishes, as a sandwich or wrap filler with tofu, tempeh, veggie sausages.
Main Beef strogonoff
Serves: 4
Preparation time: 15 minutes
Cooking time:15 minutes
2 tablespoons canola or vegetable oil 1 pound beef sirloin, sliced into thin strips
1 cup sliced onion
1 teaspoon minced garlic
8 ounces fresh mushrooms, sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup red wine
1/2 cup sour cream
2 tablespoons Knorr brown sauce mix
1/2 cup cold water
4 ounces egg noodles, cooked and drained
In a large skillet, heat oil over high heat to a smoking point. Add meat and brown lightly for a minute.
Transfer meat to a bowl and set aside. Add onion, garlic, and mushrooms.
Saute for 5 minutes. Season to taste with salt and pepper. Add red wine. Cook for 5 minutes over medium heat. In a mixing bowl stir brown sauce mix and cold water.
Mix into sauce. Bring to a boil. Add beef and sour cream.
Heat to boiling point. Serve over hot cooked egg noodles.
Transfer meat to a bowl and set aside. Add onion, garlic, and mushrooms.
Saute for 5 minutes. Season to taste with salt and pepper. Add red wine. Cook for 5 minutes over medium heat. In a mixing bowl stir brown sauce mix and cold water.
Mix into sauce. Bring to a boil. Add beef and sour cream.
Heat to boiling point. Serve over hot cooked egg noodles.
Main Potato cake
Serves: 10
Preparation time: 20 minutes
Cooking time:1 hour
5 pounds potatoes 5 slices bacon
4 ounces butter
2 ounces chopped onion
to taste salt
Boil the potatoes in their skin in salted boiling water.
Peel potatoes when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the potatoes and bacon bits. Season with salt. Mix well while turning the potatoes. Brown both sides of the potato cake and serve hot.
Peel potatoes when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the potatoes and bacon bits. Season with salt. Mix well while turning the potatoes. Brown both sides of the potato cake and serve hot.
Dessert Russian Tea Cakes
From a history perspective, the connection to Russia is unclear. It seems they may have originated in Europe as a popular snack with tea, hence “tea cake”, then they migrated to Mexico with European nuns where they became a popular wedding cookie. They are now also very popular in the U.S. at Christmas time
the cookies come in a variety of names:
Mexican Wedding< Cookies
wedding cookies
Mexican Cookies
Italian cookies
Pecan balls
Anginetti
Polvorones
Snowball Cookies
Pecan snowball Cookies
Noel Nut Balls
These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. A holiday favorite. Toasted coconut can also be added to the dough.
Serves: 16
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped nuts (pecans, walnuts, macadiam)
1/4 teaspoon salt
Powdered sugar
These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. A holiday favorite. Toasted coconut can also be added to the dough.
Serves: 16
Preparation time:30 minutes
Cooking time:12 minutes
1 cup butter softened1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped nuts (pecans, walnuts, macadiam)
1/4 teaspoon salt
Powdered sugar
Heat oven to 400ºF.
Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
POLAND
"May every sunrise hold more promise, and every sunset hold more peace."
The Pageturner Ecookbooks
Library on a world cooking journey
6 Recipes
3 Appetizers
2 Main dishes
