O the name suggests bwarzanki or Obarzanki – parboiling. Nowadays around 150,000 are sold on the streets of Kraków a day, mainly from carts
They are known from mediaeval times.
There is a mention of them in a document from 1394.
It is said the Queen Jadwiga (1373 – 1399) enjoyed them especially with herrings.
I have found many different recipes.
The ones in Kraków are made with yeast.
The two recipes I tried did
not contain yeast. I tried a recipe with plain flour, eggs and icing sugar.
The dough was made into rolls, which were plaited together.
This was quite hard to do!
After par-boiling seeds such as poppy or sesame seeds or salt can be sprinkled on them before baking.
The following recipe is easier to make into a simple circle shape.
I preferred the texture and taste of these.
This is the recipe I will use again.
300g plain flour
160ml slightly warmed milk
1 egg – beaten
1/2 teaspoon salt
Water with 1-2 tablespoon of sugar or honey to boil.
Poppy or sesame seeds or salt flakes for top
Mix the flour and salt.
Add the egg and enough milk to bring the mixture together.
Knead the dough until you have a smooth soft ball.
Cover and leave for 30 minutes.
Pre-heat the oven to GM4 – 180°C.
Divide the dough into 8 even pieces.
Roll each piece into a long thin roll.
Make a sort of flattened
S shape. Cut at the bends into 3 equal pieces.
Join each piece into a circle and pinch the joint together.
Get ready a large pan of water and add honey.
Bring to the boil.
Drop in the circles, one by one, around 5-6 to the pan.
When they float to the top, leave for a few more minutes.
Remove them with wooden tongs, shake of any water.
Place on a wire rack whilst waiting for the rest to cook.
Place them on a baking sheet.
Sprinkle with poppy seeds ,sesame seeds or salt flakes.
Bake for 20mins.
Served with here with scrambled eggs and smoked ham on Royal Doulton – Tapestry 1966 – 1988.
O go stale very quickly, they are usually made daily. bwarzanki But you can heat them up again or toast them lightly.
I came across a photograph of a dish of łazanki with fresh cabbage and decided to have a look at recipes for this.
I read that this is a dish very popular in Eastern Poland – strangely enough my mother never made this!
Łazanki are a type of Polish pasta often made with buckwheat with the dough being rolled thin and then cut into triangles or rectangles.
When the Italian Princess Bona Sforza married the Polish King, Zygmunt I Stary (Zygmunt the Old) in the 16th century, she brought with her many Italian chefs.
Łazanki are thought to have originated from that time.
The name łazanki comes from the Italian for large flat rectangles of pasta –
(singular) lasagna (plural) – the – lasagne ki ending indicates a diminutive in Polish – so these are small and rectangular. I tried out a recipe for wheat łazanki with spelt flour- they were so-so – I bet my
babcia (grandmother) made much better ones!
I could try using my pierogi dough recipe with wheat flour next time. I tried out a dough for buckwheat łazanki – this was quite reasonable – I might make these again.
Many people now just use ready bought flat pasta such as tagliatelle or pappardelle.
Break up the dry pasta or snip it up at the end.
Boil the pasta as per the instructions – do not over cook it.
250g flat pasta (such as tagliatelle) (broken up)
½ head white or sweetheart cabbage – shredded
1 onion – diced
250g Polish kiełbasa (sausage) or smoked bacon – chopped
Salt & pepper to taste.
Cook the pasta as per the instructions.
Steam the cabbage.
Fry the onion in quite a bit of butter until soft and golden.
Add the Polish kiełbasa (sausage) or smoked bacon.
Add the steamed cabbage and stir well.
Add the mixture to the drained pasta.
Mix well together.
Season to taste.
If I have to choose I would say I prefer the dish with bacon.
With Polish Sausage
With Polish Sausage
This is a delicious way of serving beetroot warm with a roast dinner.
500g boiled or roast beetroots
2-3 cooking apples
60g of butter
Juice and grated rind of a lemon
2-3 tablespoons of creamed horseradish sauce
125ml of soured cream
Salt & pepper to taste
Grate the beetroots using a medium grater.
Peel and core the apples and grate using a medium grater.
Mix the beetroot and apple together.
Mix in the lemon rind and juice.
Melt the butter in a large shallow frying pan.
Gently cook the mixture in the butter stirring often.
Cook for around 5-10 minutes.
Take of the heat.
Add the horseradish sauce and the soured cream.
Mix well together.
Season to taste and serve immediately.
Serve in Royal Doulton – Carnation – 1982 – 1998.
Should you have any left you can serve it cold with cold meats.
I saw a picture on an Instagram site of
Podkarpackie hreczanyki – I had not heard of them before so did some research and decided to make them.
buckwheat and minced meat kotlety (burgers or meatball).
Podkarpackie is a mountainous province in the south-eastern corner of Poland.
Its name translates into English as
Subcarpathian – these are the the foot hills of the Carpathian Mountains.
The usual Polish word for buckwheat is
gryka but here a regional word hreczka is used.
Fagopyrum tataricum) is used very much in Polish cookery and was eaten in Poland long before the introduction of the potato in the 18th century.
I have written already about the use of its flour to make
bliny & pancakes.
The buckwheat has a strong, slightly perfumed taste and I think beef is a good meat to mix with it.
These are often serve with mushroom sauce. I heated some up in the sauce itself and I thought they were even better this way. They soak up the sauce and are delicious.
500g of minced beef
4 cloves of garlic
Salt & pepper
Dried breadcrumbs or flour to shape
Sunflower oil for frying
Mushroom sauce for serving Method
Cook the buckwheat according to instructions.
I use the boil in the bag method with a 100g packet.
Drain and leave to go cold.
Chop the onion and garlic very fine or use a mini chopper.
Mix the beef and buckwheat together.
Add the onion and garlic and the 2 eggs.
Add some salt and pepper.
Mix the ingredients together with your hands.
Shape the mixture into large balls and coat them with dried bread crumbs or flour.
Fry them on both sides so they are cooked through.
Keep the cooked ones in a low oven whilst cooking the rest.
Serve with a strong mushroom sauce or
Put them into an oven proof dish and cover them with mushroom sauce.
Cook for at least an hour at GM4 – 180°C.
Royal Doulton – Tapestry – 1966-1988
Pierogi leniwe – means lazy pierogi or lazy dumplings.
I wrote about
kopytka – Polish potato dumplings a good while back and these have the same shape.
Traditional recipes use
twaróg – Polish curd cheese – I use my own yoghurt cheese. I have found that you can use crumbly, white, mild, English cheeses such as: Cheshire, Lancashire or Wensleydale.
They can be served savoury or sweet – with
melted butter,(buttered breadcrumbs) or à la Polonaise skwarki (crisp, fried, small squares of bacon) or sweet with a cinnamon sugar mixture.
400g of twaróg (curd cheese), yoghurt cheese or a white, crumbly cheese.
3 egg yolks
160 – 200g of plain flour
½ teaspoon of salt
Mix the yolks with the cheese.
Add the salt
Weigh out the flour to give an idea of how much is needed – this will depend on the cheese and the size of the eggs.
Add the flour and mix first with a wooden spoon and then by hand, you might not need all the flour or you may need more.
Mix until you have a soft dough.
Divide the dough into quarters and using a floured board shape the dough and roll it with you hands until you have a long sausage about 3cm in diameter. If the dough sticks to the board then you need to add more flour.
Use a sharp knife to cut the dough into pieces, make the first cut at a diagonal and make the thickness about 1 to 1.5cm. You will get a sort of oval shape.
Repeat this with the rest of the dough.
Fill a large pan with water, add some salt and bring this to the boil.
When the water is boiling, add the dumplings one by one, do not over fill the pan or they will stick together. I tend to do around 8 at a time.
As they cook they will float to the surface, give them about another minute and then remove them with a slotted or a perforated spoon and put them in a colander.
I have a colander sitting in an empty pan by the side of the large pan in which I am boiling the dumplings.
I find that the maximum from putting them into the water to taking them out will be 3 minutes, if you cook these too long they will start to fall apart.
Here served as suggested above with
melted butter and with skwarki (crisp, fried, small squares of bacon).
Served on –
J & G Meakin – Topic – around 1967
Wedgwood – Chelsea garden – early 21st century.
(buttered breadcrumbs) in a handled dish by à la Polonaise
Rörstrand Sweden Granada Ovenware from the 1960s
They can be also be served sweet with a cinnamon sugar mixture.