Polish cuisine, recipes
Polish cuisine is certainly special. But, like all the other Slavic cuisine, it is characterized by the extensive use of meat, fish, vegetables and cereals. History and geography have contributed to the formation of the Polish cuisine, bringing to it the tradition of the neighboring nations. We offer you to get acquainted with the phenomenon of Polish cuisine recipes which you will find below. Perhaps they are not the most classic and traditional, but definitely - interesting and tasty.
Recipes Polish cuisine - simple both in terms ofproducts and production technology. All the familiar and easy. Of course, there are also features of combined products in the Polish cuisine, which distinguish it from others.
Lesser Poland - Poland's historical area, situated in the south-east of the country. And yes, imagine, there, too, love to cook and borscht!
Soups and borscht in Polish dishes differ from soups East Slavic kitchen almost universally present "dressing" of the flour.
- 2 liters of broth, cooked from the bones and vegetables
- 200 grams of beef without bones
- 400 g beet
- 150 ml cream
- 200 g of cabbage
- 20 g of dried mushrooms
- 20 g flour
- 50 grams of white beans
- 40 g of tomato paste
- Salt, bay leaf, black pepper, allspice, lemon juice.
Pre-wash and soak the mushrooms. Also, wash and soak the beans in cold water for 2 hours. Boil soaked mushrooms and beans separately. Beets Wash, add water and boil. The cooked cool, peel and grate.
Meat clean, remove the veins and connectivethe cloth. Finely chop. Pour the broth and put on the stove to boil. By the end of cooking (when the meat is almost ready), add finely shredded cabbage and spices. When the cabbage is tender, add the beets, chopped mushrooms and spices. Sour cream mixed with flour and pour the mass in the soup. Quickly and thoroughly. Bring to a boil, cook until thick one to two minutes, adjust the taste (add salt, lemon juice) and turn off the fire. Convene a family in the kitchen and serve flavored soup to the table. Smacznego!
As you can see, all the technology of preparation of borscht inPolish cuisine is almost the same as in Russian or Ukrainian. The main difference - is to add flour to make a thick soup. Moreover, the flour is added only borsches but also in any other soups rassolnik, vegetables and so on.
Sirloin pork stew with apples
Pork in Polish dishes, perhaps the mostpopular meat. It is understandable, because farmers traditionally grown pigs for these purposes. A Polish cuisine, as well as other Slavic cuisine, largely based precisely on the kitchen peasant folk.
- 500-600 g of pork loin (pork sirloin)
- 30 g fat
- 2 onions
- 2 medium apples
- 20 g flour
- cumin, marjoram.
Meat cleaned, cut into chunks, sprinkle with saltand roll in flour. Fry in a skillet over high heat in hot fat (oil) on all sides. Transfer to a saucepan, pour the fat from the frying pan to. Add spices (cumin, marjoram, thyme). Put on a small fire, add a little water and simmer until tender. As the evaporation of liquid to add more water.
Onion peel and finely chop. From apples cored, finely chopped. At the end of quenching add meat onions and apples. Simmer all together, until the meat is soft enough. Now you can add salt sauce, chop the apples and onions with a fork.
Flour diluted in a little water and pour this mixture into the sauce. Quickly and carefully stir, cook a few minutes until thickened.
The meat put in a plate, cut into portions, pour the sauce. Serve with potatoes, beets, sauerkraut or pickled cucumbers. Bon Appetit!
Omelet stuffed with green peas
Eggs - one part of the product in Polish dishes. Scrambled eggs and omelets know many, filling them can be varied, ranging from peaches, ending with the traditional chicken or bacon.
- 8 eggs
- 400 grams of green peas
- 2 tablespoons milk with water
- Oil for frying / quenching
If you take the fresh peas, it must be put out topan with oil until soft. Season with salt and sweeten to taste. Drain the canned peas, and season with salt and / or sugar. You can mix with the grated cheese and ground fennel.
Eggs are washed, split in a deep bowl. Pour the milk with water and salt. Stir well and pour in the heated pan, covered with oil. To cover with a lid. Fry over low heat, without stirring. When the omelets will be ready (to keep up with the bottom of the pan), carefully remove it with wooden spatula and pass on to the plate. In the middle put the omelet stuffed with peas, roll in roll and serve immediately.
C Polish cuisine recipes you candiversify the menu is not due to any exotic foods or spices, and by a new approach to the use and combination of the foods. Polish cuisine - is different, because Poland - a big country, with a rich history and culture. Polish cuisine is the north is largely different from the cuisine of the southeast or west, due to the large distances and the difference of natural conditions.</ P>