1. PatrycjaStańczak, Wioletta Cholewińska, Gabriela Pasik, Natalia Michaniewicz

2. 1 cup pitted prunes, 1/2 ounce dried Polish or porcini mushrooms, 2 cups boiling water, 1 tablespoon bacon drippings or vegetable oil, 1 medium onion, chopped, 1 small head fresh cabbage, chopped, 1 pound sauerkraut, rinsed well and drained, 1/2 pound smoked Polish sausage (" kielbasa "), cut into 1-inch pieces, 1/2 pound cooked fresh Polish sausage (" kielbasa "), cut into 1-inch pieces, 1 pound leftover meat, cut into 1-inch pieces, 3 large tomatoes, peeled and chopped, 1 cup dry red wine 1 bay leaf, salt and black pepper to taste. Place prunes and dried mushrooms in a medium bowl. Pour over boiling water and let steep 30 minutes or until mushrooms have softened. You may chop the mushrooms and prunes, but leaving them whole makes for a chunkier dish. Set aside with soaking liquid. Meanwhile, in a Dutch oven or large pot with a lid, onion and fresh cabbage in bacon drippings or vegetable oil. When cabbage has collapsed by half, add sauerkraut, meats, tomatoes, wine, bay leaf and reserved mushrooms and prunes and their soaking liquid, being careful not to pour off the sediment in the bottom of the bowl. Mix well. Bring to a boil over medium heat. Lower heat and simmer covered for about 1 1/2 hours, stirring occasionally and adding liquid as needed to prevent burning. When ready to serve, remove bay leaf and any bones from meats. Accompany with whole, peeled and boiled potatoes. Cabbage Stew

4. 4 glasses (640 g) all-purpose flour, ca. 2 glasses (500 ml) hot water (or milk), 2 spoons oil, 1 heaped teaspoon salt. Filling: 1 - 1,3 kg sour cabbage (sauerkraut), 50 - 100 g dried mushrooms (quantity depends your individual taste), 1 large carrot, 1 small parsnip, 1 piece of celery, 3 bay leaves, 6 pimento corns, ground pepper, 2 large onions, 3 spoons oil or clarified butter. It’s best to start making dumplings by preparing the filling (I usually do that one day earlier and then I focus on shaping the dumplings). Put the cabbage in a pot, add 4 pimento corns, 2 bay leaves, add some water and cook until it’s soft (adding water from time to time, so that the cabbage doesn’t burn). Pour boiling water on the mushrooms and drain after 4 minutes. In pot boil water with half a spoon of salt, put one bay leaf, 2 pimento corns, the carrot, parsnip, celery and the mushrooms. Cook for about 1 hour (until the mushrooms are soft). While the cabbage and the mushrooms are cooking, warm the oil or the butter on a pan and fry the onions (previously slices into tiny squares) until they’re golden. Drain the cooked cabbage off using a sieve. Retrieve mushrooms and vegetables from the stock. Find and throw away the pimento corns and bay leaves. Grind the cabbage together with the mushrooms and vegetables using a grinder with large holes (you can also slice the ingredients finely but I prefer when the filling is ground – in the pictures you can see dumplings with sliced filling). Add the fried onions to the filling, spice with quite a lot of ground pepper (if needed, you can also add salt but I think that the cabbage is salty enough). Mix everything together, if the filling is too dry you can user a little bit of the mushroom stock (which you can also use some other time to make red beet or mushroom soup or just pour out). Pour flour into a deep but quite narrow bowl, add salt and oil. Boil water and pour it onto flour to create a layer of ca. 1.5 cm. When it doesn’t burn any more mix everything with your hands to create the dough. If it’s too thick, add some warm (not boiling!) water, if it’s too watery, add more flour. Knead the dough quickly and divide into parts. Roll out one part, cut out circles with a glass or a mug (depending on how large your dumplings should become). Place a small portion of the filling into the middle of each circle. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings (you can use a dumpling-folding device). Boil water in a large pot, add 1-2 teaspoons of salt, put the dumplings in water and cook for 3-4 minutes after they appeared on the surface. Dumplings cooked like that you can serve with golden-fried fine sliced onion or fry in a pan with butter – whichever you prefer. Dumplings Filled With Cabbage and Mushrooms

6. 1.5 kg of the carp, 1 glass of breadcrumbs, 2 eggs, 3 spoons of the flour, 1 spoons of butter, salt, 1 spoons of oil, 1 lemon. To herbal butter: 1 / 4 bones of the dairy butter, 2 cloves of garlic, 2-3 spoons of dill chopped up, chives, parsley, tarragon, salt, white pepper, nutmeg wiped off, fresh ginger wiped off, 2 spoons of the hard cheese wiped off, a few twigs of the dill and slices of lemon for the decoration. Clean scales off the carp, gut. Carefully rinse caused fish with running water, drain with kitchen roll. Cut up to pieces of fish. Sprinkle with the salt. Scald the lemon, cut in half. Squeeze the juice directly to pieces of fish of the carp. Sprinkle every portion with the flour, dip into whipped eggs. Sprinkle with the grated roll. On the frying pan about the fat bottom heat oil up with the addition of 1 spoonful of butter. To fat heated up with portions put pieces of fish of the carp. Fry to the golden colour from both sides. Transfer the fried carp into the heatproof dish. Put the fish for about 10-15 minutes to the oven previously heated up to temperature 150 C. Grate butter. Mix with cheese, herbs, rubbed cloves of garlic and spices. Firmly cool prepared herbal butter. Transfer ready pieces of fish of the carp into the platter. Put the portion of herbal butter on the fish. Decorate with the dill and the lemon. Carp

8. 1.5 kg chicken gizzards (turkey can be), 1 large chicken leg, 70 grams of poultry wings, 2 carrots, 1 parsley, a piece of celery, 1 leek average, bay leaf, allspice grains 4, spice to the tripe, 2 tablespoons, pepper & sweet peppers, 1 tablespoon butter, 1 tablespoon flour heaped. Meat soak, wash, cover with cold water, boil and scum collect. Add the greens, allspice, bay leaf, salt, broth and cook on a tiny fire. Leg and remove the wings before, stomachs have to cook longer. When the stomachs are tender, pour everything through a sieve, into another pot. Wings and leg separated from the bones, cut into pieces, cut into strips stomachs, all thrown into drained broth. Bring to a boil, boiling tripe to add spice to tripe, paprika, minced marjoram, chopped carrots from the broth. If you do not have the guts spices, you can add: ginger, minced or grated small piece of root ginger, pepper, paprika, salt, nutmeg, marjoram. All cook about 10 minutes. In a skillet melt the butter, add flour and make a golden roux (you can flour, fry in a dry frying pan on the heated pan add flour, fry for browning, add a little cold water, stir, then pour some soup, stirring to avoid lumps were), tripe but they taste better with butter. Pour roux into tripe, cook about 7 minutes, season with pepper according to your taste. Serve with bread or your favorite bread. Tripe

10. Ingredients: quarter chicken, 2 liters of water, 1/2 teaspoon salt, Italian (carrot, parsley, leek piece, slice celery), 500 ml tomato puree home, 200 - 250 ml of cream, pinch of ground pepper. Rinse the meat under running cold water into a saucepan, add a pinch of salt, cover with cold water and soak for about 15 minutes. Then pour the water from soaking the chicken, add clean cold water (2 liters), add salt and bring to the boil over a larger fire. In the meantime, remove with a slotted spoon precipitated on the surface "scum". Reduce heat to low and simmer for about half an hour. Add peeled and rinsed greens and cook for another 20 minutes. Remove the meat from the broth, add the puree, bring to the boil. Top add to the beginning less puree, you can always add it later after trying the soup, the idea is that the soup was not too acidic. Reduce the heat and gradually add the cream - to avoid blastbest pre mix it in a separate container (egg a cup) with a few tablespoons of cold water and then gradually added to the hot brew (about 1/ 3 cup). Active bring to the boil, stirring continuously. Season to taste with pepper. Serve with rice or noodles. Portions of soup sprinkled parsley or dill. Tomato soup

12. Beetroot soup with raviolis Ingredients: 1 kg beets, 2 carrots, 2 parsleys, half an celery, salt, pepper 1 slice of bread, 5 parts of garlic, 1 spoon of sugar, raviolis, mushrooms, cabbage. First, you have to prepare special mixture (borsch). It’ll be good if you do this 3 or 5 days before the Christmas Eve. So you have to wash the beets, peel and cut it for fine plasters. After that put the beets in jar and put there all parts of garlic in it. The flood it warm water and put 1 slice of bread on it. After that, put small dish towels. At the Christmas Eve from vegetables cook mixture – vegetables flood 2 glass of water, put there some condiments which are needed to cooking soups. Cook it about half an hour – that mixture should be about one glass. After that throw away vegetables and add for that acid of beets (borsch). All mixture season some condiments. It has to be so strong taste -> beets & pepper taste, so you should add for that mixture a lot of pepper. After that cook borsch for few minutes. Serve it on the beginning of supper with raviolis, mushrooms and a little of cabbage. Have a nice soup! It’s delicious, I’m sure. Borscht

14. Ingredients: 250 gr margarine, 3 / 4 cup sugar, 5 egg yolks, 3 cups flour, 1 vanilla sugar, 3 tablespoons cream, 1 baking powder. on top: 5 white, 1 cup sugar, 1 strawberry jelly any fruit (strawberries, raspberries). Baking time approximately 30 minutes or even more. Baking temperature of 180. Of all the ingredients form a dough from the third to leave the rest of the granules are put on a plate lined with paper. The dough to put any fruit. The white and sugar froth and pour jelly and whip again, ready to put foam on the fruit and put the foam sprinkled with remaining dough. Cold Cheesecake

16. Ingredients: 30 dkg of flours, 10 dkg of sugar, 15 dkg of butters, 2 spoons of lard, 1 egg, 1 pack of powder to baking, 1 pack of vanilla – sugar, components of stuffing: 70 dkg of acrid apples, 25 dkg of sugar. Butter and lard to chop with flour, egg of killings on froth with sugar, with scent and with powder to baking; to knead dough. from two third quantities of dough to pin cake of thickness one and a half of centimetre and to bake in enough hot oven on brightly golden colour. Of apple to peel, to shred, to pour sugar and mixing to fry on jam. Warm mass to put evenly on cake. From the rests of dough to make thin belts, to arrange on the top squared, to grease with milk with sugar. To cut on second day. Apple Pie

18. Ingredients: 4 carrots, 2 parsley, 1 medium potato (optional), half a small celery, 4 cucumbers pickled or preserved, 1 small onion or leek, 2 hard-boiled eggs, 1 apple, 1 can of canned peas, 4 heaped tablespoons of mayonnaise salt pepper. The method of preparation: carrots, parsley, celery and potato peel, cover with water and cook post salt. Depending on how you like, cook until tender, or leave a little hard. Onion, apple and peel the cucumbers and eggs with shells. All the ingredients cut into small cubes or thick, depending on how you like it. Peas, remove from the tin and drain in a sieve. All components pass the bowl and mix. Add mayonnaise, mix well and add some salt and pepper. Vegetable Salad

20. dough: 250 g flour, 160 g butter, 100 g of icing sugar, 2 egg yolks. weight butterscotch: 1/2 cans of ready-made mass butterscotch (orcream carmel, or sweetened condensed milk, already cooked).* decoration: almonds, blanched and peeled, dried pear (soaked for 10 minutes in vodka or pear in hot water). Chafe butter mixer, sugar and egg yolks, add flour, mix. Add 2 tablespoons of cold water, I form a ball of dough, wrap with foil and put in the fridge for an hour. To bedaub form of butter, sprinkle with breadcrumbs, lecture thinly rolled out dough (5 mm) and bake for 15 minutes, until golden brown in the oven to 190 degrees. To spread 1/2 cup ready-mass. Decorate with almonds and dried pear. Mazurek