about potatoes - do you like them with tomato sauce? they don't match either
joder cabron... patas bravas son de puta madre de verdad... que cono dices...?
What do you eat with Golabki?
joder cabron... patas bravas son de puta madre de verdad... que cono dices...?
so it's another point against gołąbki z ziemniakami.
check this restaurant's menu: restauracjawielkopolska.to.pl/menu.html ["Dania Polmiesne"]
or a menu of this [szkola.gda.pl/index.php?id=12] primary school in Gdansk (look for menu for Piątek 23.11.07; Friday - Nov. 23.2007). Zestaw nr. 2 doesn't even contain bread as an option.
brocalli,peas ,even gherkins,i like my golambki quickly fried to crunch the outer leaf,i also use encona hot peppper sauce to give it a lift.
RoseyinChicago
19 Nov 2007 / #34
We always had cucumbers in sour cream, mashed potatoes (with the Golabki sauce over them) and polish rye bread (with seeds). My grandmother and mother made the Golabki sauce with a mixture to tomato soup and tomato juice. We are from Chicago, by way of Poland and I understand that this is more the way Russian/Polish made and served their Golabki.
polish girl - | 11
20 Nov 2007 / #35
hi,
You can of course eat potatoes with golabki!! we always have them with mashed or parboiled potatoes (make sure they are not undercooked, they should mash easily when pressed with a fork, also add half a teaspoon of salt to the boiling water, nobody in Poland cooks potatoes/rice/pasta without adding salt) you can also eat with bread.
enjoy
thinly sliced cucumber with sour cream is called mizeria [meezerya] (dont ask me why coz i havent a clue) you season it with salt and crushed black pepper, add some sugar and fresh chopped dill - yum! its a great side for all dishes that include young/baby potatoes
you should also try it with fried egg and baby potatoes or pork chop in breadcrumbs and baby potatoes
(again it is necessary not to undercook potatoes, Im a polish girl living in Ireland, and everytime somebody else cooks spuds they come out hard and even raw inside, not mentioning there was no salt added to the boiling water, which makes the spuds inedible)
fresh dill and parsley are national herbs in Poland :)
ahh forgot to add, we do not eat potatoes with skins. we may cook them in jackets but we do not eat the jackets;)
i even tend to peel baby potatoes as i find the skin, bitter.
You can of course eat potatoes with golabki!! we always have them with mashed or parboiled potatoes (make sure they are not undercooked, they should mash easily when pressed with a fork, also add half a teaspoon of salt to the boiling water, nobody in Poland cooks potatoes/rice/pasta without adding salt) you can also eat with bread.
enjoy
We always had cucumbers in sour cream, mashed potatoes (with the Golabki sauce over them) and polish rye bread (with seeds).
thinly sliced cucumber with sour cream is called mizeria [meezerya] (dont ask me why coz i havent a clue) you season it with salt and crushed black pepper, add some sugar and fresh chopped dill - yum! its a great side for all dishes that include young/baby potatoes
you should also try it with fried egg and baby potatoes or pork chop in breadcrumbs and baby potatoes
(again it is necessary not to undercook potatoes, Im a polish girl living in Ireland, and everytime somebody else cooks spuds they come out hard and even raw inside, not mentioning there was no salt added to the boiling water, which makes the spuds inedible)
fresh dill and parsley are national herbs in Poland :)
ahh forgot to add, we do not eat potatoes with skins. we may cook them in jackets but we do not eat the jackets;)
i even tend to peel baby potatoes as i find the skin, bitter.
OP telefonitika
20 Nov 2007 / #36
polish girl
cheers polish girl :) i have eaten this dish now three times and is a weekly regular here in my home i have with baby potatoes, brocolli and last night with carrots (but i steam all veg and the baby potatoes)
will attempt one day to make from stratch as its such a filling dish :)
michele
27 Nov 2007 / #37
MY MOM MAKES VERY GOOD GOLABKI. SHE ALWAYS PUT A SPOON OF SOURCREAM ON TOP. THEY WERE COOKED WITH RICE/ PORK/ BEEF AND A FEW SECRET SPICES.
I LOVED THEM. WE ALWAYS HAD THEM ON THE HOLIDAYS... BUT NOW SHE IS VERY OLD AND HER HANDS ARE CRIPPLED UP. SHE CANNOT MAKE THEM ANYMORE. SO, I THINK IT'S TIME I CARRY ON THE TRADITION.
I LOVED THEM. WE ALWAYS HAD THEM ON THE HOLIDAYS... BUT NOW SHE IS VERY OLD AND HER HANDS ARE CRIPPLED UP. SHE CANNOT MAKE THEM ANYMORE. SO, I THINK IT'S TIME I CARRY ON THE TRADITION.