Gołąbki – Cabbage Rolls – with Mushrooms

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.

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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. IMG_20150718_151816584_HDR

Making a Pulp of Mushrooms
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.

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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.

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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.

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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.

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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.

This recipe is one dish which can be served then.

 

Gołąbki – Cabbage Rolls -with Mushroom Sauce

Cabbage Rolls in the style of Dom Polonii in Kraków.

Kraków
Kraków
Kraków
Kraków
Kraków

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.

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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.

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IMG_20150704_130013474

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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.

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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 Mushrooms
Dried Mushroom in Hot Water
Dried 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 Mushrooms
Reconstituted Mushrooms
Making a Pulp of Mushrooms
Making 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.

sau3

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.

sau5

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
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
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.

 

IMG_20150718_175505963IMG_20150718_174225478

IMG_20150718_174727954

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.

IMG_20150718_224006079
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 – Cabbage Rolls

 

Kuchnia Polska - Polish Kitchen or Polish Cookery

My Polish Cookbook “bible”

A Selection of Polish Cookbooks
A Selection of Polish Cookbooks

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IMG_20150715_181051975IMG_20150715_182325856Gołąbki 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.

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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.

IMG_20150715_182332084

 

 

 

 

 

 

Quick Bigos

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
Getting Ready to Cook Bigos

kapusta 3

Bigos
Bigos
Bigos
Bigos

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

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 Bigos
Getting Ready to Cook Bigos
Dried Mushrooms
Dried Mushrooms

IMG_20150704_125955216

Enamel Pans
Enamel Pans
Enamel Pans
Enamel Pans

I have many of these enamel pans they are good for slow cooking in the oven.

Bigos
Bigos
Bigos
Bigos
Serving up Bigos
Serving 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.

Poles Love to Eat Cabbage

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.

Veg Market - Copy

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 Sausage
Sauerkraut and Sausage
Sauerkraut 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

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.

Bigos

Bigos

 

 

Polish Meals

Polish Meals

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 Sideboard
Oak Sideboard
Oak Sideboard
Oak Sideboard
Section of Tablecloths
Section of Tablecloths
Some of my Many Tablecloths
Some of my Many Tablecloths
Setting the Table for Dinner
Setting the Table for Dinner
Ready for Soup!
Ready for Soup!