Poland: Just the Recipes

 

Poland: Stew, Schabowy, and Solidarity

Bigos: Stew of Solidarity

Bigos (Hunter’s Stew)

A hearty Polish stew with meat, sauerkraut, and vegetables, often considered Poland’s national dish.

Ingredients (Serves 6-8):

• 1 kg sauerkraut, drained and rinsed

• 500g fresh cabbage, shredded

• 300g pork shoulder, cubed

• 200g smoked sausage (kiełbasa), sliced

• 200g bacon, chopped

• 1 large onion, diced

• 2 cloves garlic, minced

• 200g mushrooms, sliced

• 2 apples, peeled and diced

• 2 cups beef or vegetable broth

• 1 cup dry red wine (optional)

• 2 tbsp tomato paste

• 2 bay leaves

• 5 allspice berries

• 1 tsp caraway seeds

• Salt and pepper to taste

• 2 tbsp vegetable oil

Instructions:

1. Prep Sauerkraut: Rinse sauerkraut to reduce sourness, drain, and set aside.

2. Cook Meats: In a large pot, heat oil over medium heat. Brown pork cubes and bacon, then add sausage. Remove meats and set aside.

3. Sauté Vegetables: In the same pot, sauté onion and garlic until soft. Add mushrooms and cook until browned.

4. Combine Ingredients: Return meats to the pot. Add sauerkraut, fresh cabbage, apples, tomato paste, bay leaves, allspice, and caraway seeds. Pour in broth and wine (if using).

5. Simmer: Bring to a boil, then reduce to a simmer. Cover and cook for 2-3 hours, stirring occasionally. Add water or broth if it gets too dry.

6. Season and Serve: Taste and adjust with salt and pepper. Serve hot with crusty bread or potatoes.

Note: Bigos tastes better the next day after flavors meld.

Gołąbki: Wrapped Resilience

Gołąbki (Cabbage Rolls)

Cabbage leaves stuffed with meat and rice, baked in tomato sauce.

Ingredients (Serves 6):

• 1 large head of cabbage

• 500g ground pork or beef (or mix)

• 1 cup cooked rice

• 1 large onion, finely chopped

• 1 egg

• 2 cloves garlic, minced

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp paprika

• 2 cups tomato sauce

• 1 cup beef or vegetable broth

• 2 tbsp butter or oil

Instructions:

1. Prep Cabbage: Remove core from cabbage. Boil whole head in salted water for 10-15 minutes, peeling off softened leaves. Trim thick veins from leaves.

2. Make Filling: Sauté onion and garlic in butter until soft. Mix with ground meat, cooked rice, egg, salt, pepper, and paprika.

3. Assemble Rolls: Place 2-3 tbsp of filling on each cabbage leaf. Fold sides in and roll tightly.

4. Bake: Preheat oven to 350°F (175°C). Place rolls seam-side down in a baking dish. Mix tomato sauce with broth and pour over rolls. Cover with foil.

5. Cook: Bake for 1.5-2 hours until tender. Serve with extra sauce spooned over.

Kotlet Schabowy: The Defiant Cutlet

Kotlet Schabowy (Breaded Pork Cutlet)

Poland’s version of schnitzel, a crispy breaded pork chop.

Ingredients (Serves 4):

• 4 boneless pork chops (about 150g each)

• 1 cup all-purpose flour

• 2 large eggs

• 1 cup breadcrumbs (preferably panko or homemade)

• Salt and pepper to taste

• 1 tsp paprika (optional)

• Vegetable oil for frying

Instructions:

1. Prep Pork: Pound pork chops to 1/4-inch thickness using a meat mallet. Season both sides with salt, pepper, and paprika.

2. Set Up Breading Station: Place flour, beaten eggs, and breadcrumbs in three separate shallow bowls.

3. Bread Cutlets: Dredge each pork chop in flour, dip in egg, then coat with breadcrumbs, pressing gently to adhere.

4. Fry: Heat 1/2 inch of oil in a large skillet over medium-high heat. Fry cutlets for 3-4 minutes per side until golden and cooked through (internal temp 145°F/63°C).

5. Serve: Drain on paper towels. Serve with mashed potatoes, sauerkraut, or cucumber salad (mizeria).

Pierogi: Sealed Determination

Pierogis (Dumplings)

Versatile dumplings with various fillings; here’s a recipe for pierogi with potato and cheese filling.

Ingredients (Serves 4-6, ~30 pierogis):

For Dough:

• 3 cups all-purpose flour

• 1 large egg

• 1 cup warm water

• 1/2 tsp salt

• 1 tbsp vegetable oil

For Filling:

• 500g potatoes, peeled and boiled

• 200g farmer’s cheese or ricotta

• 1 small onion, finely chopped

• 2 tbsp butter

• Salt and pepper to taste

For Serving:

• Butter or sour cream

• Fried onions or bacon bits

Instructions:

1. Make Dough: Mix flour and salt in a bowl. Add egg, water, and oil. Knead into a smooth dough (about 5 minutes). Cover and rest for 30 minutes.

2. Prepare Filling: Mash boiled potatoes. Sauté onion in butter until golden. Mix potatoes, cheese, and onions. Season with salt and pepper.

3. Form Pierogis: Roll dough to 1/8-inch thickness. Cut into 3-inch circles. Place 1 tbsp filling in the center, fold dough over, and pinch edges to seal.

4. Cook: Boil pierogis in salted water for 3-5 minutes until they float. Optionally, pan-fry in butter until golden.

5. Serve: Top with melted butter, sour cream, or fried onions/bacon

Żurek: Sour Strength

Żurek (Sour Rye Soup)

A tangy, fermented rye-based soup, often served with sausage and egg.

Ingredients (Serves 4-6):

• 1 liter zakwas (fermented rye starter, see note or store-bought)

• 1.5 liters water or chicken broth

• 300g smoked sausage (kiełbasa), sliced

• 200g bacon, chopped

• 1 large onion, diced

• 2 cloves garlic, minced

• 1 medium potato, diced

• 1/2 cup sour cream

• 2 bay leaves

• 5 allspice berries

• 1 tbsp dried marjoram

• Salt and pepper to taste

• 2-4 hard-boiled eggs, halved (for serving)

• Fresh dill or parsley for garnish

Note: To make zakwas, mix 1 cup rye flour with 2 cups warm water and a garlic clove in a jar. Cover with a cloth and let ferment in a warm place for 4-5 days, stirring daily.

Instructions:

1. Cook Base: In a large pot, fry bacon until crispy, then add onion and garlic. Sauté until soft.

2. Add Ingredients: Add sausage, potato, bay leaves, allspice, and marjoram. Pour in water or broth and bring to a boil.

3. Add Zakwas: Slowly stir in zakwas and simmer for 20-30 minutes until potatoes are tender.

4. Finish Soup: Mix sour cream with a ladle of hot soup to temper, then stir into the pot. Season with salt and pepper.

5. Serve: Ladle into bowls, add a halved egg, and garnish with dill or parsley. Serve with crusty bread.