Kapuśniak- Hunter’s Style

I am continuing on the theme of  the Polish classic kapuśniakcabbage soup made with sauerkraut.

I would call this a “posh” version – Kapuśniak myśliwskiHunter’s style  and it could  also be called po staropolsku – in an old Polish style.

Half a large jar of sauerkraut  is enough for this soup, I often freeze the other half to use at a later date.

Ingredients

  • 400g Sauerkraut
  • 200g Polish smoked sausage
  • 200g Smoked bacon
  • 1 large onion
  • 10g dried mushrooms
  • 3-4 grains of allspice
  • 4 juniper berries.
  • 1 bay leaf
  • 2 litres of vegetable stock (can be from powder or cubes)
  • oil for frying (originally pork fat/lard would have been used)

Method

  • Put the mushrooms into a little bowl and cover with boiling water.
  • Leave to reconstitute for at least 30 minutes.
  • Remove the mushrooms and  chop into small pieces.
  • Chop the sauerkraut into shorter strands.
  • Into a large pot of vegetable stock add the sauerkraut, the mushrooms and the liquor from the mushrooms.
  • Bring to the boil, then cover the pan and allow it to simmer until the sauerkraut is tender.
  • Chop the onion into small pieces and fry till nearly charred.
  • Chop the bacon into squares around 2.5cm in size.
  • Fry the bacon on both sides.
  • Chop the sausage into small pieces.
  • Fry the sausage .
  • Add the onion, bacon and sausage to the sauerkraut.
  • Add the allspice, bay and juniper.
  • Continue simmering for around 30 minutes.
  • I do not usually have to adjust the seasoning or sweetness of this soup.

To Serve

  • This soup is served with a  bowl of hot boiled potatoes topped with skwarki *and the fat poured over them or with fried charred onions.
  • You can have the potatoes on the side or add them to the soup.
  • *
  • Or for an even more olden touch serve with slices of rye bread with skwarki * and the fat poured on top.

Potatoes in a dish by J & G Meakin – unknown design name.

Soup in my late mother’s plates – 3 only left – Crown Devon Fielding – Glenwood from 1939. (Where my mother got these I do not know).

 

Plate by J & G Meakin Topic by Alan Rogers 1966 – 1979.

 

*Skwarki – very small pieces of smoked bacon, heated in a pan until all the fat has rendered out.

 

Gypsy Soup

Zupa cygańska is Gypsy soup and is so called  because it contains red peppers.  I think the smoky meats may also evoke the idea of camp fires.

Ingredients

  • 4 large tomatoes
  • 2 red or orange peppers
  • 1 large onion
  • 4 medium potatoes
  • 100g smoked bacon – chopped into small pieces
  • 200g of Polish sausage – sliced and chopped
  • 2 bay leaves
  • 2-3 grains of allspice
  • 3-4 peppercorns
  • a little sunflower oil for frying
  • Chopped flat-leaved parsley to serve

Method

  • Use boiling water to skin the tomatoes and leave to cool.
  • Chop the tomatoes into quarters.
  • De-seed the peppers.
  • Chop the peppers into small pieces.
  • Chop the onion into small pieces.
  • Fry the onion gently for a few minutes in a large frying pan.
  • Add the chopped tomatoes & peppers.
  • Fry gently for a couple of minutes.
  • Add the bacon & sausage and mix.
  • Cover the mixture with water and cover with a lid.
  • Cook gently for around 10 minutes.
  • Transfer the ingredients to a large saucepan.
  • Add the bay leaves, all-spice and peppercorns.
  • Add around 1.5 litres of water and bring to the boil.
  • Cover with a lid and simmer gently for around 30 minutes.
  • Peel the potatoes and cut them into large “cubes”.
  • Add the potatoes to the soup and cook gently until the potatoes are cooked.
  • Serve with chopped flat-leaved parsley.

Note

Do not let the potatoes disintegrate into a pulp.

 

 

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

Note

If you do not have the fresh ingredients  you could use tinned tomatoes and bottled peppers.

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.

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.

Pasta Salads

The general word for pasta in Polish is makaron .. from the Italian macaroni or maccheroni which is thought to originate from the Greek makariafood made from barley.

You need some cooked pasta – small shapes are the best – I often use Fiorelli – little tubes with lacy edges.

 

 

 

 

 

 

When I am cooking some pasta for a meal,  I often do a bit more so I have some left to make a salad the next day.

Try not to over cook the pasta.

The weight of dry pasta will result in around double the weight of cooked pasta  eg 250g of dry pasta will result in around 500g of cooked pasta.

I find that mayonnaise or mayonnaise based dressing  are best with these salads.

Cooked vegetables work well with these salads and also tinned or bottled vegetables and so it is a good store cupboard dish.

Below are several ideas – but you can do many variations – I always use a few different colours to make it look attractive.

Pasta, Peppers & Sweetcorn Salad

Ingredients

400 – 500g cold cooked pasta.

1 small tin of sweetcorn, drained (or frozen loose sweetcorn – cooked)

1 or 2  fresh red peppers or 2-3 pieces of  bottled peppers.

1-2 tablespoons of mayonnaise

Salt & ground back pepper

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Method

In a large bowl mix the pasta and sweetcorn together.

If using fresh peppers then remove the stalk and the seeds and chop the flesh into small pieces.

Blanch the peppers by putting them in a dish with boiling water and letting them stand for about 10 minutes then drain and pat dry.

 

 

 

If using bottled peppers then drain them from the liquid and cut into small pieces.

Add the peppers to the salad mixture.

Mix in the mayonnaise.

Add salt & pepper to taste.

 

Pasta, Peas, Peppers  & Sweetcorn Salad

Ingredients

400 – 500g cold cooked pasta.

1 small tin of sweetcorn, drained (or frozen loose sweetcorn – cooked)

1 or 2  fresh red peppers or 2-3 pieces of  bottled pepper

150g of cooked frozen peas

1-2 tablespoons of mayonnaise

Salt & ground back pepper.

Method

Make the salad as above then add the cooked peas and mix well

 

 

Pasta, Peppers & Sweetcorn Salad with Tuna

400 – 500g cold cooked pasta.

1 small tin of sweetcorn, drained (or frozen loose sweetcorn – cooked)

1 or 2  fresh red peppers or 2-3 pieces of  bottled peppers.

1  x  145g tin of tuna chunks in oil or brine – drained

1-2 tablespoons of mayonnaise (variation –  add half a teaspoon of tomato puree or even hot pepper sauce)

Salt & pepper to taste – you will need less salt if you are using the tuna in brine.

Method

Make the salad as in Pasta, Peppers & Sweetcorn Salad up to the addition of the mayonnaise.

Break up the tuna into smaller pieces and add this to the salad and mix it in.

Add the mayonnaise.

Salt & pepper to taste – (you will need less salt if you are using the tuna in brine).

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Variations

Add some chopped chillies to the mixture – I use  green ones to differentiate them from the red peppers.

Pasta, Peas, Peppers & Sweetcorn Salad with Tuna

Ingredients

400 – 500g cold cooked pasta.

1 small tin of sweetcorn, drained (or frozen loose sweetcorn – cooked)

1 or 2  fresh red peppers or 2-3 pieces of  bottled pepper

150g of cooked frozen peas

1  x  145g tin of tuna chunks in oil or brine – drained

1-2 tablespoons of mayonnaise

Salt & ground back pepper.

Method

Make the salad as in Pasta, Peas, Peppers,  & Sweetcorn Salad

Break up the tuna into smaller pieces and add this to the salad. and mix it in

Salt & pepper to taste – (you will need less salt if you are using the tuna in brine).

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Pasta, Peas, Peppers & Sweetcorn Salad with Polish Smoked Sausage.

Ingredients

400 – 500g cold cooked pasta.

1 small tin of sweetcorn, drained (or frozen loose sweetcorn – cooked)

1 or 2  fresh red peppers or 2-3 pieces of  bottled pepper

150g of cooked frozen peas

200g of Polish smoked sausage or ham

1-2 tablespoons of mayonnaise

Salt & ground back pepper

Method

Make the salad as in Pasta, Peas, Peppers & Sweetcorn Salad.

Slice the sausage into thin slices and then chop these into halves and quarters.

Add this is to the salad and mix in

Salt & pepper to taste.

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Hard Boiled Egg Garnish

1 or 2 hard boiled eggs can be chopped and used to garnish the tuna or smoked sausage salads.