South-East Poland, Country Lane

Tree-Lined Country Road in the South-East Region, Poland

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Art of Poland

Polish Buckwheat Pudding Recipe

1 vanilla bean
4 cups milk
1/2 cup plus, 2 tablespoons butter
1 cup buckwheat
4 egg yolks
1/2 cup sugar
1 tablespoon grated lemon zest
1/2 cup raisins
4 egg whites, beaten until stiff
1 cup cherry or strawberry jam

Using a sharp knife, split the vanilla bean in half lengthwise. With the back of the knife, scrape the pulp away from the bean. Discard the bean. In a saucepan, over medium heat, combine the milk, vanilla bean pulp, and 1/2 cup of the butter. Bring to a boil. Stir in the buckwheat and continue to cook until tender, about 20 to 25 minutes. Remove from the heat and cool. In a large mixing bowl, whisk the eggs and the sugar together. Stir in the cooled buckwheat mixture, lemon zest and raisins. Fold in the beaten egg whites. Butter a shallow baking pan (8 by 8 by 2-inch, square) with the remaining 2 tablespoons of butter. Pour the buckwheat mixture into the prepared pan. Bake in a preheated 350 degree oven for 30 minutes. Serve warm in individual serving bowls with cherry jam.

Recipe modified from one by Emeril

Gołąbki, Polish Cabbage Rolls Recipe

Gołąbki [gɔˈwɔmpki] are a form of cabbage rolls. They are a traditional Polish dish consisting of boiled cabbage leaves stuffed with ground beef, chopped onions, and rice or barley, baked in a spicy tomato sauce.

Gołąbki is the plural of gołąbek, the diminutive of gołąb, meaning pigeon (this refers to the shape of the roll; none of the ingredients have any connection with pigeons).

Gołąbki are also referred to as golumpki, golabki, Golumpkies or Golumpkis. Similar Eastern European cabbage roll variations are called: Holupki (Slovak), Töltött Kaposzta (Hungarian), Holubtsi (Ukrainian), Golubtsy (Russian), Balandėliai (Lithuanian) or Sarma (Turkish loan-word, now commonly applied to some Southern Slavic versions of this dish, particularly in the Carpathian and Balkan regions.) Slovak immigrants to America called this dish, "pigs in a blanket."

Gołąbki rolls are usually fist-sized when fully stuffed or rolled. Spiced Pork is sometimes used instead of, or in addition to, beef. There is an unverified story or myth that the Grand Duke of Lithuania and King of Poland Casimir IV Jagiellon fed his army with gołąbki before a key battle of the Thirteen years' war outside of Marienburg Castle (Malbork) against the Teutonic Order around 1465. Polish rumor has it, that victory over the Teutonic Order was partially credited to strength of the hearty meal of gołąbki given to the allied Polish and Prussian troops. The castle was not conquered, though, but turned over later.

Here is a version Emeril did a few years ago:

1 small whole white cabbage
2 tablespoons butter
1/2 pound ground pork
1/2 pound ground beef chuck
Salt
Freshly ground black pepper
1 cup chopped onions
2 cups cooked, long-grain white rice
1 egg
1 teaspoon finely chopped parsley leaves
1/4 cup water

For the sauce:
2 tablespoons butter
2 tablespoons flour
1 cup peeled, seeded and chopped tomatoes
1 teaspoon chopped garlic
Pinch of sugar
Salt
Freshly ground black pepper
1 cup chicken stock
1/2 teaspoon dried thyme

Cut the cabbage in half lengthwise and remove the core. Peel a couple of the outer leaves away from the cabbage halves and discard. Bring a pot of salted water to a boil. Add the cabbage and cook for 20 minutes or until tender. Remove from the water and cool completely. Carefully divide into individual leaves (eight whole leaves are needed). Set aside. In a large saute pan, over medium heat, melt the butter. Add the meat. Season with salt and pepper. Brown the meat for 5 minutes. Add the onions. Season with salt and pepper. Continue to cook for 4 minutes, or until the onions are translucent. Remove from the heat and turn into a mixing bowl. Cool slightly. Stir in the rice, egg and parsley. Mix well. Season with salt and pepper. Preheat the oven to 375 degrees F. Place 1/2 cup of the meat and rice mixture in the center of each cabbage leaf. Roll up each leaf tightly. Place in a shallow baking pan, add the water and cover with foil. Bake for 30 minutes. In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 4 minutes for a blonde roux. Stir in the tomatoes, garlic and sugar. Season with salt and pepper. Continue to cook for 2 minutes. Stir in the stock and the thyme. Bring the liquid to a boil, reduce to a simmer and continue to cook for 15 minutes or until the sauce coats the back of a spoon. To serve, spoon the sauce in the center of each plate. Arrange two of the stuffed cabbage leaves in the center of the sauce.

Polish Rum Balls Recipe

1 1/2 cups all-purpose flour
1 cup finely ground pecan
1 1/2 sticks butter, unsalted
1/2 cup powdered sugar
2 tablespoons rum (light or dark your choice)
1/2 teaspoon vanilla
Powdered sugar

1. Combine flour, pecans, butter, sugar, rum and vanilla in bowl.

2. With floured hands, roll rounded teaspoons of dough into 3/4-inch balls.

3. Place on ungreased baking sheets.

4. Refrigerate 1 hour.

5. Bake in 350 degree preheated oven 12 to 15 minutes, until golden brown.

6. Remove to rack to cool.

7. Store at room temperature or freeze.

8. Dust with sugar before serving.

Modified from Recipezaar

Zurek, Polish Sour Rye Soup

The sour rye soup is a soup made of soured rye flour and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham), which is specific to Poland (where it is known as żur or żurek) and other northern Slavic nations such as Slovakia and the Czech Republic (kyselo).

In Poland it is sometimes served in an edible bowl made of bread or with boiled potatoes. The recipe varies from region to region. In Silesia, the żur śląski, different from the more traditional żurek, can be found.

In the Podlasie region, it is common to eat żurek with halved boiled eggs.

In Poland, żurek is traditionally eaten at Easter, but is also popular during other parts of the year.

The base for zurek (zakwas):
3 cups of rye flour,
small piece of crust from rye bread,
2 minced cloves of garlic,
2 cups of warm water.

Place ingredients in a jar, mix them well, cover the jar with a piece of clean cloth, let the jar stay in a warm place for 4-5 days. If mold forms on top, remove it before using the zakwas. Discard the bread crust and garlic before using.

2 cups of zakwas
3/4 lb of white sausage - chopped (or just use polska kielbasa)
1/2 lb of bacon,
1 onion - minced
2 cloves of garlic - minced
1/2 cup of sour cream
1 Tbsp of flour
1 bay leaf, 2 corns of allspiece, 5 black peppercorns,
1 Tbsp of marjoram

Fry bacon and add onion, garlic and sausage. Fry a little more. Add 3 cups of boiling water, bay leaf, black pepper, and allspiece. Cook for 20 minutes. Add zakwas. Mix sour cream with flour, add to soup along with marjoram; mix the soup well. Bring to a boil. You can also add chopped, cooked potatoes and chopped hard boiled egg.

Town Hall in the Old Town Square, Poznan, Poland

Town Hall in the Old Town Square, Poznan, Poland

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Polish Kielbasa Stew Recipe

4 medium red potatoes, cut into 1-2-inch chunks (do not peel)
1 pound polish kielbasa, cut into 1/2 inch slices
2 (14 1/2 ounce) cans green beans
1 (14 1/2 ounce) can corn
1/2 small onion, diced
1 teaspoon garlic powder
1 teaspoon pepper

1. In a dutch oven, add all ingredients in order(do not drain your vegetables).

2. Cover and put on stove top on medium-high until begins to boil.

3. Reduce heat to medium and stir occasionally.

4. It is finished when the potatoes are tender (about 1/2 hour-sometimes less, sometimes more depending on the stove top).

Modified from Recipezar.

Zupa ogorkowa, Polish Cold Cucumber Soup Recipe

A traditional Polish soup, sometimes simply called ogórkowa. It is made out of sour, salted cucumbers and potatoes. Occasionally rice is substituted for the potatoes.

4 chicken wings
1 small leek (or 1 small onion)
2 carrots
1/2 celery root (optional)
1 parsnip root
3 medium potatoes
3 big sour-salted (pickled) cucumbers
1 tablespoon butter
1 teaspoon flour
2 bay leaves
3 pimentos
salt and pepper to taste
1 – 2 tablespoon of cream or half and half (yoghurt is also acceptable, however it isn't traditional then) (optional)

1. Put the chicken wings, salt, pepper, bay leaves and pimentos into a saucepan or stock pot with 1.5 L (1 1/2 quarts) cold water. After bringing it to a boil, let it simmer for 25 minutes on low heat.

2. Add the peeled carrots, celery root, parsnip root, and leek, and boil it for 10 more minutes. During that time peel the potatoes and dice them into quarter inch (cubes 0.25“ x 0.25”).

3. Take out the leek, and add the potatoes to the pot. Boil them for 10-12 minutes and make sure the potatoes are cooked through.

4. Now is the time to prepare the pickled cucumber mixture. Grate the sour-salted (pickled) cucumbers and put them into a saute pan with the melted butter. Saute for 2 minutes, and add the flour and constantly stir it over low heat.

5. Add 1/2 - 1/3 cups of water to the saute pan and continue stirring.

6. When the potatoes are cooked, add the prepared sour cucumber preparation to the stock pot and mix them well. Boil for 3-5 minutes and season the soup to taste. If you like, mix some soup with cream or sour cream in a small cup and add it to the pan, or a smaller amount to each individual serving.

Bon appétit! Smacznego!

Notes, tips, and variations

It is very important to add the potatoes first, and then the sour cucumbers. If you add them in reverse order, the potatoes will not be cooked through.

Polish Kielbasa in Sauce Recipe

12 ounces light Polish beer
1 1/2 cups water
2 cups chopped onions
2 pounds fresh Kielbasa, links
Salt and freshly ground black pepper, to taste
2 tablespoons butter
2 tablespoons flour
2 tablespoons white vinegar
1 tablespoon sugar
2 tablespoons finely chopped parsley

In a saucepan, over medium heat, combine the beer, water, onions and sausage. Season with salt and pepper. Bring to a boil, reduce to a simmer and cook, covered, for 25 minutes. Remove the sausage from the pan and cool. Slice the sausage into 1 -inch pieces. In a large saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a light brown roux. Stir in the vinegar, sugar and the reserved beer and onion mixture. Season with salt and pepper. Bring the mixture to a boil, reduce to a simmer and continue to cook until the sauce coats the back of a spoon, about 15 minutes. Add the sliced sausage and continue to cook for 5 minutes. Garnish with parsley.

Modified from a recipe by Emeril