Polish Christmas Eve Dinner recipes

A good point.
But either way, it is not traditional Polish cuisine.

A Polish friend told me that "kluski z makiem" or "Noodles with poppy seeds" is an exclusively Christmas dish. Is this correct?

So, tell us, darling, what you consider traditional Polish cuisine. :):)

Like British cuisine.
Anything that comes from the main inhabitants of their country.
Goulash is incorporated into Polish cuisine but we all know that it is not a traditional Polish dish.Same as Jewish cuisine.
Or Indian cuisine in Britain that was devised in Britain and is now a very popular part of British cuisine, but is still not traditional.

Tomorrow I am going to cook my fave carp ala Jewish in sweet sauce with almonds and raisins. There is only one problem - we bought fillets and steaks but I forgot to buy heads which are excellent for that recipe.

PS. Shyt - I just remembered I also forgot to buy almonds. I will use kidney nuts instead.

The recipe is very easy:

1. You buy a carp.
2. You sell it for twice the price you bought it for.

... I'll get my coat.

No! That is the copy of a recipe for how to become an Am millionaire. That`s what I heard as a boy in communist times:

You buy one orange and sell it for a higher price.
Next, you buy two oranges and sell them for a higher price.
etc etc.

Is it surprising that oranges have always been one on my fave exotic fruit???

Then you win the Lotto or get an inheritance.

No, it doesn`t happen in real life, only in fairy tales.
In real life, you dig out a chest with pirates` treasure. Simple. Tom Sawyer could tell you how to do it.

Her suggestion for Christmas Eve dish was sweet almond soup:

Here`s the recipe:

to cook Christmas Eve almond soup you need: "a pound of sweet almonds, 10 bitter ones, scalded, peeled, chopped very finely, then drilled in a pot, sprinkling with water or milk so that they do not release the oil".

"Pour two quarts of boiled water into this mass. Mix and press through a napkin or a thick sieve, pound the pulp again, pour in a little of the same decoction and squeeze through a napkin again. Put in half a pound or even three quarters of fine sugar and mix."

"Separately, cook the rice loosely in milk or water, if the soup is to be for dry fasting, with sugar, cinnamon and seedless raisins; put it in a tureen and pour over the soup. This soup can be served hot or cold. Real almond soup, or orgeat soup, is always made only with water. Proportion for 6 to 8 people."

One day I will try it out!!!

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Mushroom patties with fish liver and poppy seed rolls

Ćwierczakiewiczowa writes in her "365 Dinners": "mushroom pates are most often served on Christmas Eve, and then you can mix fish livers, ground into a pulp, with the mushrooms. Boil young, good dried mushrooms and chop them into a mass; take a spoonful of butter, throw in, and when it boils, chop the onion, fry."

"Then add the mushrooms, a few spoons of cream, fish liver if there is any, a little pepper, salt, a handful of breadcrumbs; mix over the heat to thicken, and arrange on pancakes made of puff or butter pastry, cover with another pancake, brush with egg and place in a hot oven, covering the top with paper."

The author provided fish recipes for Christmas Eve second courses in her book.
Choices include: pike stewed with vegetables, in mushroom or parsley sauce, pike-perch with eggs, bream in grey sauce with raisins, crucian carp with cream. Of course, there were also carp dishes.

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The name is unpronounceable, but she lived a very long time for those times, 75 years. So her food must have been healthy.

What is happening?

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Soaking the mushrooms for the barszcz czerwony?

Of course, soaking, but not for red borsch. For completely another soup - żurek. :):):)

https://polishforums.com/life/poland-things-christmassy-76804/7/#msg1790138

I'd never put mushies in żurek. I use a very basic recipe but that's how Mr Atch likes it. I do the kwas a few days before and then I just use the usual stock from włoszczyzna and simmer the white sausage in it. Serve it with the boiled eggs and Bob's your uncle. You have to be careful with dried mushrooms, delicious though they are. They can easily overwhelm more delicate flavours.

Sausage, egg etc are good for typical żurek all year round.
While our Christmas żurek contains mushrooms and potatoes.


Exactly! I have nothing against that the strong flavour of dried mushrooms overwhelms the delicate flavour of potatoes. hahaha buhahahaha

The nice thing about those recipes is that they're very adaptable and you can add a lot of things according to taste. I like to use the mushrooms in barszcz czerwony and I add some of the stock from soaking the mushrooms. I like that nice earthy undertaste :)

Only from a cup to drink. Hot with pepper and croquettes or uszka.

That`s unusual coz mushrooms` place is either in żurek or classic mushroom soup. ):):)


Talking about croquettes. Normally Poles/Polesses have them with meat or mushroom/cabbage filling.

While my wife made them in another version with kale, onion, mushrooms, groats for our vegetarian kids. She also added mountain cheese.

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Yes. We had red borsch in two versions - with meat stuffed pierogis for those who disregard fast and borsch beetroot and potato.

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On Christmas Eve? For Wigilia? I always thought it was just fish and no meat served at all.

Alien explained it another thread that fast time is over on the day so eating meat is allowed. I still go traditional without it but some members prefer new trends. It is called tolerance. :):):)