Karoflanka – Potato Soup

When I was young and I told my friends that my mother made potato soup, they all thought this sounded rather weird & tasteless.

Whereas, it was one of my favourite soups and like most Polish soups, it is not a purée, it has chucks of potato in it.

This following is based on my memory of my mother’s recipe.

For the best results, I use rosół (chicken bouillon) or homemade chicken stock when I have it.

Ingredients

  • 750g – 1 kilo of potatoes
  • 2 large onions
  • 200g smoked bacon
  • 2 litres of chicken stock or rosół
  • Large bunch of flat leaved parsley
  • 1 bay leaf
  • 2-3 grains of allspice
  • 4-5 peppercorns
  • A little oil for frying
  • Chopped flat leaved parsley to garnish
  • Extra seasoning may not be necessary because of the bacon and rosół/stock.

Method

  • Chop the smoked bacon into small squares.
  • Slowly heat the bacon in a heavy bottomed pan or good Teflon red spot non stick pan without oil.
  • Let all the fat cook out.
  • Chop the onions into small pieces and fry them with the onions.
  • You want the onions well browned, even some slightly charred.

 

 

  • Peel and chop the potatoes into chunks.
  • Fry them lightly in oil so all sides are done.
  • Mix the potatoes with the smoked bacon and onions in a large pan.
  • Add the chicken stock or rosół.
  • Chop the parsley leaves and add them with the allspice, bay leaf and peppercorns.
  • Add 1.5 to 2 litres of water and bring this to the boil.
  • Reduce the heat, put a lid on the pan and simmer gently for around 15 minutes.
  • You are aiming for cooked pieces of potatoes – do not let it disintegrate to a pulp! 
  • Garnish with chopped flat leaved parsley when serving.

 

Served here in Royal Stafford – Blossom Time from the 1950s

Creamier Version

Looking through other recipes for this soup, I found that often some soured cream was added at the end just before serving.

So add 3 to 4 tablespoons of soured cream to some slightly cooled soup in a little dish and then mix this into the pan and serve.

 

 

Served here in Royal Doulton –  Burgundy – 1959 to 1981.

Note

Both are super –  but my vote is for my mother’s version!

Salads with a Hint of Breakfast!

Having written several posts recently with different ideas for breakfasts,  I started to think about how to use some of these ingredients such as smoked bacon & eggs in salads.

Version 1 with lemon juice

Ingredients

  • 1 iceberg lettuce
  • 1 cucumber
  • 4 hard boiled eggs
  • 250g smoked bacon
  • Lemon juice
  • Chives to garnish
  • Salt & pepper to taste

Method

  • Cut the lettuce into shreds with a sharp knife.
  • Peel the cucumber or part peel in stripes lengthwise.
  • Chop the cucumber into small pieces.
  • Chop up the hard boiled eggs into small pieces.
  • Chop up the bacon into small squares and fry without extra oil until all the fat has come out.
  • Use kitchen roll to soak up the excess fat and leave to cool completely.
  • Mix all the ingredients together
  • Add salt & pepper to taste.
  • Add the lemon juice and stir.
  • Add chopped chives to serve.

 

 

 

Version 2 with soured cream

  • 1 iceberg lettuce
  • 1 cucumber
  • 4 hard boiled eggs
  • 250g smoked bacon
  • Lemon juice
  • 2 -3 tablespoons of soured cream
  • Salt & pepper to taste
  • Chives to garnish

Method

As version 1 with the addition of the soured cream at the end.

 

Version 3 with tomatoes

  • 1 iceberg lettuce
  • 1 cucumber
  • 4 hard boiled eggs
  • 250g smoked bacon
  • 20 cherry tomatoes
  • Lemon juice
  • Chives to garnish
  • Salt & pepper to taste

Method

As version 1 with the addition of the chopped cherry tomatoes.

 

 

 

Served in 1930s Glass Dishes

 

Polish Pea Soup

Grochówka – Pea Soup – just reminds me of when I was young – the smell and taste just bring back so many memories.

The yellow split pea type are the ones used in all the traditional recipes and the soup should not be very thick.

 

 

You can make this soup in a stockpot on the stove top or put it in the oven and leave it to simmer gently for many hours. I have found that making this in my slow cooker is much easier; you can leave it without worrying about it sticking or burning.

Any type of Polish smoked sausage can be used – here I used  Toruńska.

I have given recipes for two slightly different versions

Version 1

Ingredients

350 – 400g yellow split peas

2 large carrots

2 onions

2 litres of vegetable stock – can be from a cube or powder

300g of Kielbasa Polish smoked sausage.

1 bay leaf

8 peppercorns

2-3 grains of allspice

Chopped flat-leaf parsley or chives to garnish when serving.

Method – version 1

Peel the carrots and cut them into rounds – cut the larger ones into halves.

Dice the onions.

Chop the sausage into rounds and then cut these into halves or quarters – depending on the size of the sausage.

Place everything except the garnish into the slow cooker and switch it on to high.

Leave the soup mixture to cook for around 4 hours, giving it an occasional stir.

Cook until the peas “fall apart”.

This soup should not be a “thick mush!”  – add some boiling water to thin it down if necessary.

Sprinkle the chopped parsley or chives on the top of each serving.

 

 

 

 

 

 

Served in Royal  Doulton – Carnation – 1982 – 1998

Version 2

Ingredients

300g yellow split peas

2 large carrots

2 onions

2 litres of vegetable stock – can be from a cube or powder

200g of Kielbasa – Polish smoked sausage.

1 bay leaf

8 peppercorns

2-3 grains of allspice

Garnish

4 slices of smoked bacon

1 onion

Method – version 2

Peel the carrots and cut them into rounds – cut the larger ones into halves.

Dice the onions.

Chop the sausage into rounds and then cut these into halves or quarters – depending on the size of the sausage.

Place everything except the garnish into the slow cooker and switch it on to high.

Leave the soup mixture to cook for around 4 hours, giving it an occasional stir.

Cook until the peas “fall apart”.

This soup should not be a “thick mush!”  – add some boiling water to thin it down if necessary.

Garnish

Chop the bacon into small squares and fry gently till very crispy – these are called skwarki in Polish.

Dice the onion and fry in a little oil until the pieces are lightly charred.

Mix the bacon and onions together.

You either use these straight away or you make them in advance and leave them to go cold.

Use some kitchen roll to mop up any excess fat.

 

 

When you serve the soup, place a largish tablespoon of the garnish on top of each portion.

 

Served in Royal  Doulton – Carnation – 1982 – 1998

 

Lentils – Polish Style

The lentil  is Lens culinaris,  an edible legume –  which means its seeds grow in pods.

The seeds are lens-shaped from whence it gets its name –  meaning  little lens.

The Polish is soczewica and is also from a word meaning a small lens.

It belongs to the bean family and these seeds are classed as pulses – dry seeds for consumption.

Lentils originated in the Near East and Central Asia and are the oldest  pulses and among the earliest crops domesticated in the Old World.

The first evidence of pulses comes from 11,000 years ago in the Fertile Crescent, a region in the Middle East which was home to some of the earliest human civilizations.

They are mentioned in the Bible –  Genesis 25:29-34 – when Esau gives up his birthright to Jacob for a mess of pottage.

” …let me eat the red soup … then Jacob gave him bread and lentil soup

Figures for 2016 show the top four countries for lentil production as:

    • Canada
    • India
    • Turkey
    • United States of America

I bought a packet of whole allspice (ziele angielskie) and this recipe was on the back.

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I think it is related to Breton beans – a popular Polish recipe.

Ingredients

200g – 250g dried lentils

100g smoked bacon – chopped into small squares.

200g Polish sausage (I used Toruńska) – sliced

2 onions – chopped

3 cloves of garlic – sliced

1 tin of chopped tomatoes

200 ml of chicken stock (can be from a cube or concentrate)

5 grains of allspice

2 bay leaves

1 teaspoon of sweet paprika (not smoked)

1 teaspoon of Italian herbs

Sunflower oil for frying

Ground black pepper

(salt might not be needed because of the bacon and sausage)

Yoghurt and chopped flat-leaved parsley to serve

Method

Pre-heat the oven to GM3 – 160°C

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Cook the lentils in water until they are soft.

Use a sieve to remove some of the excess water – if any.

Fry up the bacon and the onions and garlic.

In a jug or bowl mix the stock, paprika, herbs and pepper.

Get an oven proof dish with a lid and add the lentils, fried bacon, onions and garlic.

Add the tomatoes and the stock mixture.

Add the sliced sausage, the bay leaves and allspice and mix all together thouroughly.

 

Put the lid on the dish and place into the oven.

Cook for 45 -60 minutes.

 

 

Serve garnished with flat – leafed parsley or this and a dollop of plain yoghurt or soured cream as well.

Here served in Royal Doulton – Carnation (1982 – 1998) dishes.

Pasta Salad with Skwarki

There was a heat wave this summer (2018) in England and Europe and during my recent trip to The Netherlands, I had lunch in the sunny garden of my friend’s older sister.

 

One of the dishes was a pasta salad  and included an ingredient which you would find as a garnish in many Polish dishes – skwarki – small, crispy, fried, bacon pieces.

This was a wonderful addition and I think would go well in other salads too.

I recreated this dish when I got home – the exact amounts are not so important.

Ingredients

400g  of cooked Penne or Macaroni

1 small tin of sweetcorn – drained

3 celery stalks

125g of smoked bacon

3 tablespoons of  mayonnaise (I used full fat – which I prefer for cooked salads)

Ground black pepper

Method

Chop the bacon into small squares and place on a heavy frying pan on a medium heat until all the fat comes out and you are left with small, crispy squares.

 

 

Drain the bacon pieces from the fat and place them on some kitchen roll and leave them until they are cold.

Chop the celery into fine pieces.

You can cut the pasta into smaller pieces if you wish.

 

 

In a large bowl, mix the pasta, sweetcorn, celery and the skwarki together.

 

Add the mayonnaise and the ground black pepper and mix well together.

Note

You are unlikely to need to add any salt as this is provided by the bacon.

This salad will go well with cold meats and barbecued meats.

 

Polish Beans – American Style

I believe this recipe is very popular in America and I think it is a sort of second generation recipe which is made up from memories of  dishes from Poland and some adaptations using local ingredients.

I feel this is a blend of two previous bean recipes Beans – po Staropolsku (in an old Polish style) which has a lot of sweetness using prunes and honey and Breton beans with tomato sauce.   Here the sweetness is from maple syrup (I still had some from my friend who now lives in Canada – so thought of her as when making this).

Ingredients

Note – these quantities do not have to be exact.

200 -300g kielbasa – Polish sausage

200 – 300g smoked bacon

400 – 500g minced beef

2 small onions

4 large tins of different beans (butter beans, canellini, haricot, red kidney etc) – some recipes say that using some butter beans is a must!

3 tablespoons of tomato puree

1 tablespoon of made-up mustard

1 tablespoon of wine or cider vinegar

250ml maple syrup

Ground black pepper

Sunflower oil for frying

Method

Pre-heat the oven to GM3 160°C

Drain the beans and place then into an ovenproof dish with a lid.

Chop the onions into small pieces and fry them up in a little oil.

Chop the bacon into small pieces and add these to the onions and fry them together.

Slice and chop the sausage and add this to the onions and bacon.

Add the minced meat  to the mixture and fry this up for a few minutes.

Add this mixture to the beans in the dish.

Mix in the tomato puree, mustard, vinegar, maple syrup and black pepper.

Put the lid on the dish.

Cook for around 3 hours in the oven until the beans are soft.

 

Note

This is suitable for making in a slow cooker.

This can be eaten as a dish on its own or served with bread.

 

 

French Connections

Fasolka po bretonsku

This is Beans in a Breton style and is a very popular dish in Poland.

It is a dish of beans cooked with Polish sausage and smoked bacon in a tomato sauce.

When Lidl, the supermarket,  has a Polish Week they often have jars of this for sale.

I have done some research and can find lots of Polish recipes for this but not a single French or Breton recipe which is similar. So I cannot tell you why this typical Polish dish is associated with Brittany or France.

French Connections

There are however many, many connections with Poland and France – here are just a few:

  • Prince Henri de Valois (1551 – 1589) was elected King of Poland and reigned from 1573 to 1575. He resigned to become Henri III of France.
  • King Władysław IV Waza (1595 – 1648) – married the French Princess  Louse Marie Gonzaga
  • King Jan II Kazimierz Waza (1609 –1672) married Louse Marie Gonzaga when she became the widow of the King  Władysław IV Waza.
  • King Jan III Sobieski (1629 –1695) – married Marie Casimire Louise de la Grange d’Arquien.
  • Stanisław Leszczński (1677-1766) was King of Poland and then became the Duke of Lorraine.
  • His daughter Maria Leszczyńska (1703-1768) became the Queen consort of Louis XV(1710– 1774) of France and was the Grandmother of Louis XVI (1754–1793).
  • Poland was an Ally of Napoleon (1769 – 1821) especially in the war against the Russians.

Many Poles went to live and work in France including:

  • Adam Mickiewicz (1798 – 1855) – poet
  • Fryderyk Chopin (1810 – 1849) – composer
  • Cyprian Norwid (1821 – 1883) – poet
  • Maria Skłodowska Curie (1867 – 1934) – scientist
  • André Citroën (1878-1935) – entrepreneur
  • Aleksander (Alexandre) Tansman (1897 – 1986) – composer
  • Tadeusz Baird (1928 – 1981) – composer

Ingredients

Note – these quantities do not have to be exact.

2 cans of beans (approx 420g each) (haricot, canellini  or barlotti)

200g smoked bacon

200g Polish sausage, (I used Toruńska and Śląska)

2 onions

3 tablespoons of tomato puree

500ml of hot water

1 teaspoon of Italian herbs or marjoram

1 teaspoon of sweet paprika (can use hot paprika)

4 grains of allspice

2 – 3 bay leaves

Method

Pre-heat the oven to GM 3 – 160°C.

Cut the bacon into small squares and fry them up.

Cut the onions into small pieces and fry these up.

Drain the beans and place them into an oven proof dish (one that has a lid).

Add the fried bacon and onions and mix together.

Slice the sausage and add this to the bean mixture.

Mix the tomato puree with the hot water and add the Italian herbs and paprika.

Pour this over the bean mixture and add the allspice and bay leaves and mix throughly.

Cook in the oven for several hours until the beans are soft.

This can be eaten as a dish on its own or served with bread.

Note

This is suitable for making in a slow cooker.