POLISH RECIPES collected by Maksym Chudzicki from III b and Julia Chudzicka 6 b

POLISH SPECIALITIES  Potato dumplings Potato dumplings  Red borsch Red borsch  Żurek –rye soup Żurek –rye soup  Vegetable salad Vegetable salad  Step by step „2 minute salad” Step by step „2 minute salad”

POTATO DUMPLINGS

POTATO DUMPLINGS POTATO DUMPLINGS Ingredients: 1 kg boiled potatoes 1 egg 2 cups of all purpose flour 1 onion a slice of bacon a little oil salt

POTATO DUMPLINGS Cooking instructions: Peel potatoes and boil in salted water. Drain, let them cool then pass through ricer or mash until there are no lumps. In a large mixing bowl, combine potatoes, 1.5 cups flour, add 1 egg. Wash your hands well. Mix by hand until mixture is a soft doughy consistency. Add more flour if necessary. Knead on a floured surface until smooth and pliable. Take a small chuck of dough and roll into a snake about 1 inch thick. Flatten it a little from top with your knife or hand. Cut the rolled dough into 1/2 inch pieces and place into boiling water with salt. Allow pieces to float to top and boil for 3-5 minutes. Remove from water and drain. Serve with fried bacon pieces, onion topping, gravy, meat casserole, butter or even with sugar.. POTATO DUMPLINGS Cooking instructions: Peel potatoes and boil in salted water. Drain, let them cool then pass through ricer or mash until there are no lumps. In a large mixing bowl, combine potatoes, 1.5 cups flour, add 1 egg. Wash your hands well. Mix by hand until mixture is a soft doughy consistency. Add more flour if necessary. Knead on a floured surface until smooth and pliable. Take a small chuck of dough and roll into a snake about 1 inch thick. Flatten it a little from top with your knife or hand. Cut the rolled dough into 1/2 inch pieces and place into boiling water with salt. Allow pieces to float to top and boil for 3-5 minutes. Remove from water and drain. Serve with fried bacon pieces, onion topping, gravy, meat casserole, butter or even with sugar..

RED BORSHCH

RED BORSCH Ingredients:  medium sized beet roots  2 stock bars (e.g. Knorr)  vegetables: 1 carrot, 1 parsley, ½ small celeriac, 1 onion  3 bay leaves,3 grains of allspice and pepper  3 pieces of garlic  1 spoon of dried marjoram  2 spoons of lemon juice  salt, pepper RED BORSCH Ingredients:  medium sized beet roots  2 stock bars (e.g. Knorr)  vegetables: 1 carrot, 1 parsley, ½ small celeriac, 1 onion  3 bay leaves,3 grains of allspice and pepper  3 pieces of garlic  1 spoon of dried marjoram  2 spoons of lemon juice  salt, pepper

RED BORSCH Preparation: Wash and peel the vegetables. Put them into a pot with Knorr stock bars, bay leaves, grains of allspice and pepper, pieces of garlic and marjoram. Add the 3 peeled and sliced beet roots leaving one for later. Boil and then cook over low heat for about 30 minutes. Spice to taste: salt, pepper and lemon juice. Boil briefly. Remove from heat, let it cool a little and add 1 grated raw beet root to obtain a deep, red color. Before serving you must heat but not boil. Pour through a sieve. Serve in bowls with ravioli or with croquettes or patties.

ŻUREK – SAUSAGE RYE SOUP main menu

SAUSAGE RYE SOUP Ingredients:  2 litres of water,  sour flour liquid – leaven,  100 – 200 ml of sour cream or natural yoghurt  1 chicken stock cube (e.g.Knorr),  200 – 300 g of sausage,  a few cloves of garlic,  a few dried mushrooms  1 small onion,  1 spoon of flour  5 hard boiled eggs Spices: salt, pepper, marjoram SAUSAGE RYE SOUP Ingredients:  2 litres of water,  sour flour liquid – leaven,  100 – 200 ml of sour cream or natural yoghurt  1 chicken stock cube (e.g.Knorr),  200 – 300 g of sausage,  a few cloves of garlic,  a few dried mushrooms  1 small onion,  1 spoon of flour  5 hard boiled eggs Spices: salt, pepper, marjoram

Preparation: Slice the sausage into 2-3 cm pieces or cut into cubes. Crush dried mushrooms or chop them dipped earlier in water and put them into boiling water. (but you don’t have to use them) Chop the onion and stew in oil. Peel the cloves of garlic and crush them. Throw the ingredients into the water with chicken or beef stock cube or two. Cook everything for about min. Add sour flour liquid, bring to boil. Spice with salt, pepper and marjoram. Add a sour cream mixed with some flour. Serve with hard boiled eggs cut into halves or quarters. You can serve it in bread. Bon appétit! ŻUREK – SAUSAGE RYE SOUP

VEGETABLE SALAD

Ingredients:  4 carrots,  2 parsley-roots,  2 potatoes,  ½ celeriac  ½ leek or 1 onion  4 hard boiled eggs,  1 sour apple,  3 pickled cucumbers,  a tin of green peas,  ½ glass of mayonnaise  salt for boiling VEGETABLE SALAD Ingredients:  4 carrots,  2 parsley-roots,  2 potatoes,  ½ celeriac  ½ leek or 1 onion  4 hard boiled eggs,  1 sour apple,  3 pickled cucumbers,  a tin of green peas,  ½ glass of mayonnaise  salt for boiling

VEGETABLE SALAD Preparation: Peel and rinse carrots, parsley-roots, celeriac and potatoes. Next boil them in salted water for minutes (al dente). When the vegetables are cold, cut them into cubes of ½ cm by ½ cm and put all the ingredients in a salad bowl Rinse and chop the leek or onion. Chop hard-boiled eggs. Rinse and cut into dice apple and pickled cucumbers. Add drained tinned green peas. At the end, mix everything with mayonnaise and serve with bread.

HAVE A LOOK AT ONE COOKING INSTRUCTION

„2 MINUTE SALAD”

WE NEED: 2 SPOONFULS OF MAYONNAISE

2 SPOONFULS OF CREAM

SOME HAM (chicken or turkey)

ABOUT THE SAME CHEESE

CELLERIAC IN STRIPS

PINEAPPLE from a TIN

FIRST WE CUT ALL THE HAM

INTO STRIPS, THEN INTO CUBES

PUT THE HAM INTO A BOWL

DO THE SAME WITH THE CHEESE

INTO STRIPS, THEN INTO LITTLE CUBES

INTO THE BOWL

ADD THE STRIPS OF CELLERIAC, CUT THEM SHORT

OPEN THE TIN WITH PINEAPPLE

IF YOU ARE LUCKY, YOU WILL BUY PINEAPPLE IN PIECES

PUT PINEAPPLE INTO THE BOWL

ADD THE CREAM

ADD THE MAYONNAISE KIELCE MAYONNAISE IS THE BEST!!!

YOU CAN ADD SALT AND PEPPER BUT IT ISN’T NECESSARY

MIX EVERYTHING

ENJOY!!!!!

This project has been funded with support from the European Commission. This presentation reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.