Traditional Polish Recipes Made Easy & New Variations
Author: jadwiga49hjk
I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious.
I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.
The origins of cheese pre-dates recorded history but one of the earliest archaeological evidence of cheese production in 5,500 BC is from Kujawy in Poland.
Seris the Polish word for cheese.
Unlike in France, Poland does not have dozens of varieties of cheese.
There are basically three types of cheese in Poland – white, yellow and smoked.
White cheese is made from curd cheese.
Twaróg is the name for curd cheese and is the most important cheese for cooking in Poland both for savoury and sweet dishes.
It is often known as ser wiejski – village cheese.
This is the cheese that both sets of my grandparents would make on a very regular basis.
Twaróg
Twaróg is made from soured milk and can be classified as a fresh acid-set cheese or as a fermented milk product. The soured milk is poured into muslin clothes and then hung up to separate the solid curds from the whey. This results in the traditional wedge shape.
Rennet is not used in its production.
In German it is called Qwark, in Dutch it is called Kwark and is similar to the French Fromage frais.
It is similar to yoghurt cheese which is made from strained yoghurt.
Science note
Soured milk and yoghurt are both produced by the action of bacteria in milk.
However it is mesophile (moderate temperature loving) bacteria which produce soured milk and thermophile(higher temperature loving) bacteria which produce yoghurt. What that means is that soured milk is naturally prevalent in cooler climates than yoghurt.
Historical note
There is evidence of soured milk production in 10,000BC and yoghurt production in 6,000BC.
Twaróg is used extensively in Polish cookery both savoury & sweet.
Recipes using Twaróg will feature in many of my future posts.
Yellow cheese is hard cheese and although there are several varieties they are very much like the Dutch cheeses such as Edam and Gouda.
Smoked cheese – the most famous is from the Tatra Mountains and it is made from sheep’s milk – it is called Oscypek.
This cheese has been made from the 15th Century.
The curds are pressed into wooden decorative shapes.
It has a protected trade name under the EU’s Protected Designation of Origin.
Some scenes of the Tatra Mountains
Zakopane is a much visited town in the Tatra mountains. Its name means dug in and it is in at the bottom of a valley surrounded by mountains.
Wooden houses typical of Zakopane
Oscypek – smoked cheese – from the Tatra Mountains – is often served grilled with cranberry or lingonberry jam.
Oscypek for sale in the streets of Zakopane
Lady selling Smoked CheeseSmoked Cheese made with Sheep’s MilkSome cheeses are made with Goat’s Milk
Górale – Highlanders – Shepherds from the Tatra Mountains
Folk DancingFolk Dancing
World Cheese Production
Some Very surprising Statistics
If anyone had asked me about world cheese production before I started this post, I would have guessed that the biggest producer in Europe was France or maybe The Netherlands. I would have been very wrong!
Looking at the figures for 2011 & 2013 for World Cheese Production in metric tonnes I found that –
The top 6 in both these years are as follows:
United States of America
Germany
France
Italy
Netherlands
Poland.
Also the United Kingdom does not feature in the top 10 at all.
Thinking about this, I of course realised that here in The United Kingdom many of the cheeses for sale are imported many from France and The Netherlands.
In recent years Polish cheeses are appearing not only in the many Polish shops in the United Kingdom but also in some of the regular supermarkets.
I have tried this out as a just vegetable variation.
In my Polish cookbooks there are many variations without meat and they use mushrooms or other vegetables and grains, but these tend to use just dried mushrooms and often rather than rice use buckwheat or pearl barley. Whilst these grains are maybe more traditionally Polish in style I wanted to do a recipe which would initially be more appealing to the English taste. Also I wanted to use mainly fresh mushrooms.
Ingredients for the filling
150 to 200g of rice
400g of mushroom caps – white and/or chestnut
Some butter to fry the mushrooms
5g of dried mushrooms (more if you desire)
A few tablespoons of boiling water
Salt & pepper to taste
Method
In a small bowl add the boiling water to the dried mushrooms , just enough to cover them, and leave overnight.
Stepped Dried Mushrooms and Chopped Fresh Mushrooms
Parboil the rice and leave to go cold. (You can use any already cooked rice you might have cooked already – it is not that critical – it will just have a softer texture).
Finely Slice up the mushroom caps (You can chop them into smaller pieces) and fry them in the butter until they are soft.
Making a Pulp of Dried Mushrooms
Using a knife make a pulp of the dried mushrooms or chop them into small pieces if they have not softened enough.
Add the mushroom pulp and the liquor in which they were steeped to the frying mushrooms and continue cooking the mixture evaporating of most of the liquid or about 10 minutes.
Leave the mushrooms to cool.
In a large bowl mix the parboiled rice and mushroom mix, add salt and pepper to taste.
Mushroom & Rice Mixture
Prepare the cabbage leaves
You need a large white cabbage or a savoy cabbage or I have now started using sweetheart cabbage – you might need 2 of these as they are not usually so large.
Patience is called for here to avoid getting scalded fingers. You have to heat or steam the cabbage to make the leaves pliable so you can remove them one by one and use them to encase the filling.
You need the largest pan you have into which you place the cabbage head.
I boil some water in a kettle and pour this over the cabbage in the pan. With some heat under the pan I let the cabbage cook a little. The temptation is to boil too quickly so making some of the leave too soft and runs the risk of getting scalded as you try to remove the leaves.
Another method is to place the cabbage into a metal colander and set this over the pan of water so that it is steamed rather than boiled – I think this method is the one I like best.
As the leaves become soft, you have to cut them off from the stalk and stack them up for to use later, you can cut out the thickest part of the stalk from the first few larger leaves. Pre heat the oven to GM3 – 160oC
Fill the leaves with the rice & mushroom mix and roll them up from the stalk end, tuck in the sides and secure with the outer edge of the leaf to make a small parcel.
Place the rolls into a large casserole dish, packing as many rolls as possible in rows in the dish. Depending on the depth of the dish repeat this for another layer.
If you have any extra cabbage leaves place these on the base of the dish and then to put extra leaves on the top of the rolls.
The rolls sometimes have a habit of getting slightly burnt on the top as they come out of the liquid and sometimes at the base if they have been in the oven a long time, these extra layers protect the rolls and can be discarded at the end.
Make a vegetable stock and pour this over the cabbage rolls.
Ingredients for Vegetable Stock
Vegetable stock – I like to use the Swiss Marigold Bouillon vegetable stock powder which is in a tub mixed with boiling water
1 tube of tomato purée
2 bay leaves
3 or 4 peppercorns or allspice or both.
salt & pepper ( note there might be enough salt in the stock cube)
Mix up the stock powder in a jug with boiling water, add the tomato purée and then the rest of the ingredients. You need a large amount to cover the cabbage rolls.
Pre heat the oven to GM3 – 160oC
Cover the rolls with this liquid. It is a good idea to have extra which you can use to top up as they are cooking.
Cover with a lid and place in the oven and cook for several hours. Check them occasionally and keep them covered with liquid as much as possible.
As mentioned earlier I make these a day beforehand and then put them back in the oven for an hour or so before serving.
They are a complete meal in themselves but you can give serve them with some bread to mop up all the liquid sauce.
Note
Wigilia – Christmas Eve
I will be writing a post all about the special meal on this day later when all the dishes are meatless.
Cabbage Rolls in the style of Dom Polonii in Kraków.
KrakówKrakówKrakówKrakówKraków
In Kraków, just off the main square (Rynek Główny), there is a building called Dom Polonii (The House of the Poles). It is a medieval tenement building and hosts Chopin concerts in a lovely room with a grand piano on the first floor. I have enjoyed listening to many concerts there. On the ground floor there is a small restaurant. On my trips to Kraków I have found that I eat there the most as it is very reasonably priced and the food is very much like home cooking.
They serve gołąbki there which are cooked without tomatoes and then served with a creamy mushroom sauce.
The following is my recreation of this recipe.
First I made the gołąbki as in my previous post but without tomato purée in the cooking stock but adding some lemon juice as this prevents the leaves from falling apart too quickly.
I will give a quick re-cap of this recipe at the end of this post.
Then I made a mushroom sauce and served the gołąbki with this poured on the top.
Mushroom Sauce
I looked through my Polish cookbooks and many of the mushroom sauces are made with just dried mushrooms. These are delicious and have a strong flavour however it works out very expensive and are not available everywhere.
I am going to give instructions for a sauce using fresh mushroom and just a small amount of dried mushroom.
I will give 2 versions of this mushroom sauce, the first using dried mushrooms, the second a mushroom stock cube.
The best dried mushrooms are Boletus edulis, in Poland they are called borowik or prawdzik, in Italy porcini.
Knorr – mushroom stock cubes
In Poland there are now mushroom stock cubes which are very useful especially for making sauces. Years ago I brought loads back to England, now you can find these in the many Polish food shops. The ones I use are made by Knorr and are shown on the photographs in this post. These stock cubes contain a small amount of dried mushroom extract.
The 2 sauces have the same starting points it is the addition of reconstituted mushrooms or stock cubes for the extra taste which is the difference.
Mushroom sauce 1 – using dried mushrooms
Ingredients
150g fresh button mushroom caps – white and/or chestnut
5g of dried mushroom (around 3 slices)
500ml hot boiling water
1 heaped tablespoon of cornflour
3 tablespoons of milk
2 large tablespoons of soured cream.
butter to cook the mushrooms in
salt & pepper to taste
Method
You have to start this sauce the night before or in the morning for use in the evening.
Cover the dried mushrooms with 500ml of boiling water and leave to soak.
Preparing Dried MushroomsDried Mushroom in Hot Water
The following day take out the reconstituted mushrooms and using a knife you can chop then up into tiny pieces or if the are soft enough you can spread out the pulp on a chopping board.
Reconstituted MushroomsMaking a Pulp of Mushrooms
Slice the mushroom caps into fine slices and fry them gently in some butter till they are soft.
Add the dried mushroom pulp and the liquor in which they were seeped.
Simmer gently for about 5 to 10 minutes.
In a little dish mix the cornflour with the milk.
Add the cornflour mixture to the cooked mushrooms and stir gently over the heat until the sauce thickens.
Add salt & pepper to taste.
Remove from the heat and add the 2 large spoonfuls of soured cream and mix well in.
Note
None of these amounts are exact – they are a rough guide depending on what you have – you can use more water, milk or soured cream and so on.
Mushroom sauce 2 – using a mushroom stock cube
Ingredients
150g fresh button mushroom caps – white and/or chestnut
500ml hot boiling water
1 heaped tablespoon of cornflour
3 tablespoons of milk
2 large tablespoons of soured cream.
butter to cook the mushrooms in.
note
I rarely have to add any more salt or pepper as the stock cube has enough seasoning in it.
Method
Dissolve the stock cube in the hot water.
Preparing a Mushroom Stock Cube
Slice the mushroom caps into fine slices and fry them gently in some butter till they are soft.
Simmer gently for about 5 to 10 minutes.
In a little dish mix the cornflour with the milk.
Add the cornflour mixture to the cooked mushrooms and stir gently over the heat until the sauce thickens.
Remove from the heat and add the 2 large spoonfuls of soured cream and mix well in.
If you can get the stock cubes then version 2 is the quickest.
Basic gołąbki recipe without tomatoes
Ingredients
1 large head of white cabbage or Savoy cabbage*
400g rice
500g of minced beef or pork
Chicken stock – a cube or concentrate will do
salt & pepper
2 bay leaves
3 or 4 peppercorns or allspice or both
juice of 1 or 2 lemons.
*As you need whole largish cabbage leaves I sometimes use 2 cabbages to get the bigger leaves. Recently I have started to use Sweetheart cabbage which has large leaves on the outside but you will most likely need 2 of these.
Instructions from my Polish cookbook “bible”
You need to parboil the rice in salted water so that it is about half way to being cooked and then strain the rice and let it go cold, but if you have some plain boiled rice left from another day you could use this, as this is not critical.
In a large bowl mix the rice and minced meat and add salt and pepper. The exact amounts do not matter. I like it to look about 50/50 white and pink but these can be made with much more rice to eke out the meat available.
Next comes the hardest part and patience is called for here to avoid getting scalded fingers. You have to heat or steam the cabbage to make the leaves pliable so you can remove them one by one and use them to encase the filling.
You need the largest pan you have into which you place the cabbage head. I boil some water in a kettle and pour this over the cabbage in the pan with some heat under the pan I let the cabbage cook a little. The temptation is to boil to quickly so making some of the leave too soft and runs the risk of getting scalded as you try to remove the leaves.
Another method is to place the cabbage into a metal colander and set this over the pan of water so that it is steamed rather than boiled.
As the leaves become soft, you have to cut them off from the stalk and stack them up for to use later, you can cut out the thickest part of the stalk from the first few larger leaves.
Pre heat the oven to GM3 – 160oC
Place a small handful of the rice & meat mixture onto a cabbage leaf and roll up from the stalk end, tuck in the sides and secure with the outer edge of the leaf to make a small parcel.
Place the rolls into a large casserole dish, packing as many rolls as possible in rows in the dish. Depending on the depth of the dish repeat this for another layer.
A tip I got from my late cousin, Krystyna, is to use extra cabbage leaves on the base of the dish and then to put extra leaves on the top of the rolls.
The rolls sometimes have a habit of getting slightly burnt on the top as they come out of the liquid and sometimes at the base if they have been in the oven a long time, these extra layers protect the rolls and can be discarded at the end.
Make a large amount of stock with hot water and lemon juice and add bay leaves, peppercorns and allspice.
Cover the rolls with this liquid. It is a good idea to have extra which you can use to top up as they are cooking.
Cover with the lid and place in the oven and cook for several hours. Check them occasionally and keep them covered with liquid as much as possible.
I always think these taste better when made a day before hand and left for the liquid to seep in more and then reheated in the oven as required.
In the style of Dom Polonii
Sprinkling some chopped dill or flat leaf parsley on the top will be even better (Sadly I did not have any on the day of this photograph).
Gołąbki are made using fresh cabbage and the name means little pigeon or dove. This name comes about from its size and shape and also from to the idea of this being a little delicacy.
The cabbage leaves are used to make a little parcel with a meat and rice filling and these are then cooked in a liquid stock or sauce.
I have read that this is a very old dish which originally came from the Byzantine Empire and was made with vine leaves, as it came north; cabbage leaves replaced the vine leaves.
The main 3 ingredients are: cabbage, rice and minced meat, and you also need a liquid to cook them in, which in my mother’s case was always a stock with tomatoes.
You can use white or Savoy cabbage. White cabbage has softer more pliable leaves and I think make the best gołąbki . Savoy cabbage has firmer leaves that are easier to work with but take longer to cook; these can be easier for a novice to use.
You need a large head of cabbage to get large leaves.
You can use any type of rice but the stickier types are the best.
The traditional Polish version uses pork. My mother used beef as this was more readily available in England. Now that minced pork is more available and you do not have to hand mince it, I use either or even mix the two.
There are many variations using, fresh or dried mushrooms, buckwheat instead of rice, and a stock without tomatoes. In fact buckwheat is a more older version as it grows in Poland and rice would have to be imported.
This recipe is my mother’s and for me this is just right!
Mama’s Classic Recipe
Ingredients
1 large head of white cabbage or Savoy cabbage
400g rice
500g of minced beef or pork
chicken stock – a cube or concentrate will do
1 tube of tomato purée
salt & pepper
2 bay leaves
3 or 4 peppercorns or allspice or both
Although the gołąbki take a while to put together, you then leave them to cook in a slow oven for hours which is easy.
You can reheat them on the next day and in fact I think they taste better the longer they have been steeped in the cooking liquid and I always make them a day in advance.
They also freeze very well, so I pack any left in portions of 2 or 4 for a later date. Because of this I like to make as big a batch as I can in one go.
I use a very large enamelled oval dish with a lid which is ideal for this.
As you need whole largish cabbage leaves I sometimes use 2 cabbages to get the bigger leaves.
You need to parboil the rice in salted water so that it is about half way to being cooked and then strain the rice and let it go cold, but if you have some plain boiled rice left from another day you could use this as this is not critical.
In a large bowl mix the rice and minced meat and add salt and pepper. The exact amounts do not matter. I like it to look about 50/50 white and pink but these can be made with much more rice to eke out the meat available.
Next comes the hardest part and patience is called for here to avoid getting scalded fingers. You have to heat or steam the cabbage to make the leaves pliable so you can remove them one by one and use them to encase the filling.
You need the largest pan you have into which you place the cabbage head. I boil some water in a kettle and pour this over the cabbage in the pan with some heat under the pan I let the cabbage cook a little. The temptation is to boil to quickly so making some of the leave too soft and runs the risk of getting scalded as you try to remove the leaves. Another method is to place the cabbage into a metal colander and set this over the pan of water so that it is steamed rather than boiled.
As the leaves become soft, you have to cut them off from the stalk and stack them up for to use later, you can cut out the thickest part of the stalk from the first few larger leaves.
Instructions from my Polish cookbook “bible”
Pre heat the oven to GM2 – 150oC
Place a small handful of the rice & meat mixture onto a cabbage leaf and roll up from the stalk end, tuck in the sides and secure with the outer edge of the leaf to make a small parcel.
Place the rolls into a large casserole dish, packing as many rolls as possible in rows in the dish. Depending on the depth of the dish repeat this for another layer.
A tip I got from my late cousin, Krystyna, is to use extra cabbage leaves on the base of the dish and then to put extra leaves on the top of the rolls.
The rolls sometimes have a habit of getting slightly burnt on the top as they come out of the liquid and sometimes at the base if they have been in the oven a long time, these extra layers protect the rolls and can be discarded at the end.
Make a large amount of liquid stock with hot water and tomato purée and add bay leaves, peppercorns and allspice.
Cover the rolls with this liquid. It is a good idea to have extra which you can use to top up as they are cooking.
Cover with the lid and place in the oven and cook for several hours. Check them occasionally and keep them covered with liquid as much as possible.
As mentioned earlier I make these a day beforehand and then put them back in the oven for an hour or so before serving.
They are a complete meal in themselves but you can give serve them with some bread to mop up all the liquid sauce.
Bigos is often called Poland’s national dish. It is Poland’s sweet and sour dish using sweet (fresh) cabbage and sour(fermented) cabbage (sauerkraut).
Quick Bigos
This is a smaller, quicker version than the traditional bigos recipe.
I often make it somewhere in between the traditional recipe and this quick recipe as all the amount are very flexible.
If you can only get large jars of sauerkraut then you can put half the contents into a plastic bag or box and freeze it for later use.
Getting Ready to Cook Bigos
BigosBigos
Ingredients
500g sauerkraut (1 small tin or jar or half a large jar)
300g fresh white cabbage – 1 small head or half a large head
100g of Frankfurters or Polish Ring
100g smoked bacon
1 large onion
100g tomato purée (1/2 tube)
20g plain flour
2 bay leaves
3 to 4 peppercorns
sugar or lemon juice to taste – optional
fat/oil to fry in
note – salt should not be needed as the sausage and bacon contain salt.
Finely chop the fresh cabbage into long strands and place in a large pan with the sauerkraut.
In a jug mix the tomato purée with some hot water and then add this to the pan. Add more boiling water to cover the cabbage mixture.
Add the bay leaves and peppercorns and then boil gently till the cabbage is becoming soft.
Slice up the various smoked sausages, chop the bacon into small squares and add to the cabbage mixture and boil gently till everything is soft.
Chop the onion into small pieces and fry till golden, add the flour and fry till the mixture is just about to burn and then add this mixture to the bigos.
Adjust the sourness to taste with sugar and or lemon juice.
Now you can either heat it all together gently over a low heat with a lid on the pan, stirring the mixture occasionally or put the mixture into a large oven proof dish (I use an enamelled dish) with a lid and put it in the oven at GM 4 – 180oC for about 2 hours.
Bigos tastes better if made one day, left overnight, and then reheated in a saucepan or in a dish in the oven.
Note
Bigos freezes well – I portion it up into manageable portions which will serve 2 or 3 – wrapping it in plastic bags within a plastic box to prevent the tomato staining the plastic.
Serving
Bigos is usually served with rye bread but I often serve it with boiled or mashed potatoes.
Bigos is often called Poland’s national dish. It is served at every large gathering: christenings, weddings, funerals and every other excuse for getting together for food and drink. It is best made in advance by at least a day and then reheated. My father used to talk about using a horse and cart to take large wooden barrels of bigos to where there was going to be a celebration.
It is Poland’s sweet and sour dish using sweet (fresh) cabbage and sour (sauerkraut) cabbage. How sweet and sour you make it depends on taste, I always use roughly equal amounts of fresh and sour cabbage – a large white cabbage to a large tin or jar of sauerkraut. You can add sugar or some lemon juice to alter the sweet/sour balance.
This was a Hunter’s stew with all the meat and game that was available in the long hard winters going into the pot with the cabbage. A variety of mixed fresh and smoked meats and sausages are used, the amount can vary with how much meat you have.
Served with rye bread with or without butter and a glass of beer or vodka, it is delicious.
The mixture of cabbage and tomato in bigos is very Polish, as a little girl I thought that cooked cabbage was always orange to red rather that pale to dark green as my mother always used the two together in all her cabbage recipes.
Tomatoes were brought to Poland in the 16th century by the Italian chefs who came with the Italian Princess Bona Sforza who married the Polish King, Zygmunt the Old. The Polish word for tomato – pomidor, shows its Italian origin.
Getting Ready to Cook BigosDried Mushrooms
Enamel PansEnamel Pans
I have many of these enamel pans they are good for slow cooking in the oven.
BigosBigosServing up Bigos
Traditional Bigos
There are lots of variations you can make to the following recipe and everyone seems to have their own version. I find the following proportions work out very well every time and the bigos is moist but not like a soup.
This makes a large amount which is good for a family gathering.
Often I make this in advance and then portion it up into 4 parts and then pack these into large plastic bags or tubs and freeze them – so I always have some on hand. Note – the tomato stains the plastic tubs so I often put a bag inside a tub. I also then wrap the tub in another bag as the aroma is strong even when frozen and this stops it affecting other food in the freezer.
Ingredients
900g sauerkraut (1large tin or jar)
500g fresh white cabbage (1 large head)
200g to 400g Pork (shoulder or spare rib)
150 to 300g mixed smoked sausage such as kabanos, Polish ring or Frankfurters
150g smoked bacon
1 large onion
10g dried mushrooms
100g tomato purée (1/2 tube)
20g plain flour
2 bay leaves
3 to 4 peppercorns
sugar or lemon juice to taste –optional
fat/oil to fry in.
note – salt should not be needed as the sausage and bacon contain salt.
Put the sauerkraut in a large pan and add boiling water until it is covered and boil gently for 1 hour till it is soft. Take care not to let it boil dry and push the sauerkraut down occasionally so it stays under the water.
Finely chop the fresh cabbage into long strands and place in another large pan with the dried mushrooms, add water to cover the cabbage and boil till soft and as with the sauerkraut take care it does not boil dry.
Pre heat the oven to GM3– 150o C
Chop the pork into small cubes and fry till brown on all sides.
Chop the bacon into small squares.
Add 100g of the bacon and all the pork to the sauerkraut and boil gently till everything is soft.
Make crisp skwarki* with the rest of the bacon and add to the sauerkraut.
Chop the onion into small pieces and fry till golden, add the flour and fry till the mixture is just about to burn.
Add the cooked fresh cabbage with all the liquid and the fried onion mixture to the sauerkraut.
Slice up the various smoked sausage and add to the bigos.
Add the tomato purée, bay leaves and peppercorns.
You can add some sugar or lemon juice at this stage; this depends on how sour you like the bigos and often depends on the sauerkraut used. I rarely do either of these.
Now you can heat it all together gently over a low heat with a lid on the pan or put the mixture into a large oven proof dish; I use a large oval enamelled dish, and put it in the oven for about 3 hours.
Bigos tastes better if made one day, left overnight, and then reheated in the pan or in the dish in the oven.
*skwarki – small squares of bacon fried till the fat comes out and you are left with little crisp bits.
Cabbage is a vegetable that plays a very large part in Polish cookery. It can be eaten raw in a variety of salads or cooked in many different ways.
Cabbages grow well in Poland and they can be stored for part of the winter so giving a supply for most of the year.
Cabbages For Sale in a Polish Market
Cabbages can also be preserved by allowing them to ferment using brine. This fermented cabbage is called sauerkraut in German which means sour cabbage.
My parents used to tell me about how their parents made barrels and barrels of fermented cabbage, shredding the cabbage finely, adding salt and packing it firmly into the barrels. This was standard work after harvesting cabbages and would provide a basic ingredient for many dishes throughout the coming year.
One of my aunties in Poland who lives in a block of flats makes her own sauerkraut in a bucket which stands on her balcony. She is not alone in this.
Street market in Krakow – Sauerkraut and SausageSauerkraut and Sausage
On a recent trip to Poland I bought a little book on cabbage cookery. The title, translates as “Falling in Love with Cabbage”; I think most Poles do this at a very early age as cabbage features, fresh or sour, in so many meals.
Falling In Love With Cabbage
In my next posts I am going to cover some classic Polish recipes for cabbage including bigos and gołąbki (cabbage rolls)-as seen on the book cover.
The following is a general description and of course times will vary with people and circumstances.
The Polish day seems to start a lot earlier than in England with many people starting work at 7.30am and finishing by 3pm.
Schools often start at 8am and are finished by 2pm.
There are four meals in a Polish day.
1 śniadanie – breakfast
This is a hearty meal from about 5.30amto 7am to set you up for the day.
This will consist of: cured meats, Polish sausage, cheese, hard boiled or scrambled eggs, gherkins, cucumber and tomatoes with bread and rolls, all served with lots of tea. (Tea is quite weak served with slices of lemon or fruit syrup such as raspberry). There may also be some cake.
2 drugie śniadanie – second breakfast
This will be eaten at about 11am. It is a lighter meal than the first breakfast, though often with the same types of food – sometimes it will be just a sandwich – especially if eaten at work or school.
3 obiad – dinner – the main meal of the day
This is eaten between 1pm and 5pm with around 3pm being a very popular time.
This will consist of 2 or 3 courses:
Soup
Main
Dessert of fruit or cake – optional course
Soup is very popular in Poland from hot or cold soups, light consommé types to thick and hearty featuring throughout the year.
I heard a saying on one of my visits to Poland –
Polak bez zupy robi się smutny
This translates as –
A Pole without soup becomes sad.
I think this is very true.
4 kolacja – supper
This is the lightest meal of the day eaten between 7pm to 9pm. It can often be just a slice of cake.
Getting Ready For Dinner
Oak SideboardOak SideboardSection of TableclothsSome of my Many TableclothsSetting the Table for DinnerReady for Soup!
Babka is the name of a cake in Polish – or rather it refers to its shape – the name means grandma or little old lady – the shape is round and dumpy.
It can be a yeast cake or a sponge type cake. I will go into detail about these later in the year.
A small bun or fairy cake can be called a babeczka (babeczki is the plural).
I have also seen the wordmufinkanow in Poland!
Using my various poppy seed recipes I have tried out some variations to make some babeczki.
These I made with a yeast pastry & poppy seed filling for Wigilia – Christmas Eve – a couple of years ago – using a different yeast pastry to the one in the traditional poppy seed roll.
Babeczki with Poppy Seed filling. The photo is dark as it was taken in the evening whilst getting ready for the special meal.
I used a simple sponge mixture to make 2 other types of poppy seed buns.
I have used paper cases – I am not sure if these are available or used in Poland but they are so useful and make the buns very portable and easy to eat.
You can use a basic Victoria sponge mixture made using 2 eggs, butter or margarine, caster sugar and self-raising – the recipe method and amounts such as in the Be-Ro recipe book will work well.
This mixture should make about 12 buns.
I use a method which I will write about in more detail later in the year, in this the eggs are weighed in their shells and each of the other ingredients is then that same weight.
Weighing eggs
Buns – 1 – Using dry roasted poppy seeds To the sponge mixture you add dry roasted poppy seeds. The dry roasting gives them a more nutty flavour. Note – Lemon zest is not used in this recipe.
Buns made with Dry Roasted Poppy Seeds
To dry roast poppy seeds It is best to make this first before mixing up the sponge cake. Weigh out the required amount of poppy seeds – in this case 40 – 50g for a 2 egg cake mixture.
In a small dry frying pan (ie without any oil or butter) fry the seeds for 5 minutes – stirring them with a wooden spoon or spatula – being careful not to burn them.
Tip the hot seeds into a bowl containing some cold milk. Once cool, pour the mixture into a fine sieve to separate the seeds from the milk.
Leave the sieve over an empty bowl, press down on the seed a few times to remove as much milk as possible.
Buns -2 – Using the traditional poppy seed filling
Making the filling is time consuming but only a small amount is needed to make 12 buns.So what I do is to make in the full amount with 200g of poppy seeds as in an earlier post Poppy Seed Cakes and Yeast Cakes in advance and then portion this up into 2 or 3 portions and freeze them.
Poppy Seed Mixture
Put the bun cases into the bun tray.
Now the next it is a bit fiddly and you have to judge the quantities by eye.
The idea is to:
put a spoonful of cake mixture into each bun case
followed by a spoonful of poppy seed mixture
followed by a covering amount of cake mixture.
I have found it easier to do each step for all 12 buns at a time – that is :
cake mixture into all the cases
then the poppy seed filling
then final cake mixture.
Bake the buns in the usual way – GM5 – 190°C – for around 15 to 20 minutes.
Dust with Icing Sugar once they have cooled and before serving
Journey From A Polish Kitchen 