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krysia 23 | 3,057
29 Nov 2006 #31
Golabki (Cabbage Roll-Ups)
1 large head of cabbage, center core removed
1 lb.each of ground beef, ground pork & ground veal
2 cups cooked white rice
1 cup chopped onion
1/2 cup finely chopped salt pork
1 cup ketchup
2 cans tomato soup
1&1/2 cans water
1 TBLSP. brown sugar
1/2 tsp. each of salt, pepper
1/4 tsp. each of celery salt, sweet basil, nutmeg and worchestire sauce
1/2 stick of butter or margarine


BIGOS (From A Secret Family Recipe)
One 33 ounce jar of Sauerkraut
One Savoy Cabbage
Two pounds beef
Two pounds pork
One pound of “breakfast” sausage links
½ pound smoked bacon
One pound Kielbasa
One onion
One SMALL can of Tomato paste or sauce
3 to 5 Bay Leaves
salt, pepper, oil, sugar, allspice -
29 Nov 2006 #32
cheers Krysia for those posts :) appreciated
krysia 23 | 3,057
29 Nov 2006 #33
Pierogi with mushrooms and sauerkraut

1 lb sauerkraut, finely chopped
150 g butter
1 onion, chopped
1/4 lb fresh mushrooms, diced

4 cups flour
2 eggs
1 teaspoon salt
3/4-1 cup warm beef stock or beef bouillon
12 cups salt water ng.htm -
FISZ 24 | 2,116
29 Nov 2006 #34
You can make it with any meats. For mine I use Lamb, veal and chicken or pork. I also add Polish wild mushrooms(dried...soaked overnight or boil 40 min w/ cabbage.) I also lie to add a glass of red wine(merlot). So many different ways to make it..and soon you'll find your own.

29 Nov 2006 #35
Yes, for bigos my mother used dried wield mashroms and dried proones(just a couple).
Bogos is better the next day, just like spagetti souce or chilli
krysia 23 | 3,057
29 Nov 2006 #36


1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, softened
1 teaspoon ground cinnamon

2 pounds farmers cheese
1 cup sugar
3 eggs
1 teaspoon flour
1/2 cup whipping cream
1 teaspoon vanilla extract
1/8 teasoon salt
Prepare crust: Combine graham cracker crumbs, sugar, butter and cinnamon in a medium bowl. Mix until well-blended and mixture resembles wet sand. Press it into a 9-inch springform pan. Bake in a preheated 350-degree oven for 9 minutes. Let cool on a wire rack.

Make the filling: In a large mixing bowl, mash farmers cheese well with a fork or potato masher. Add sugar, eggs, flour, whipping cream, vanilla extract and salt. Mix with a fork until combined. Pour filling into prepared crust.

Bake in a pre-heated 350-degree oven for 1 hour. Turn oven off and leave cake in the oven for 30 minutes. Remove from oven and let cool on a wire rack for 3 hours. Chill for several hours before serving.
FISZ 24 | 2,116
29 Nov 2006 #37
and mine is the best :) I just made a batch last week.

telefonitika...make sure you buy good bread to eat with this.
krysia 23 | 3,057
29 Nov 2006 #38
I like lots and lots of mushrooms in my bigos.
But I'm getting hungry now, all this talk about food..... pierogi would taste good....
Ela - | 11
11 Dec 2006 #39
Does anyone have a receipe for chrusty?
11 Dec 2006 #40
telefonitika...make sure you buy good bread to eat with this.

I buy polish bread hun from the shop in town that supplies and stocks all polish foods :) my polish friend marta took me in and today i went there and forgot to pick up pierogi grrrhhh lol

not going town till end of week now.
FISZ 24 | 2,116
11 Dec 2006 #41
Did you make Bigos?
Ela - | 11
11 Dec 2006 #42
Thanks Fisz
FISZ 24 | 2,116
11 Dec 2006 #43
No problem.... Chruschiki can also be called Favorki
11 Dec 2006 #44
Chruschiki can also be called Favorki

Are you sure you are an American:)
FISZ 24 | 2,116
11 Dec 2006 #45

yes... do I look Polish?
11 Dec 2006 #46
I actually thaught that you do, you can pass for one - no doubt:)
FISZ 24 | 2,116
11 Dec 2006 #47
Some people do come up to me in PL thinking that I'm Polish...but many know that I'm a foreigner. I speak PL like a child :) My gf teases me a little. She say's it's cute.
11 Dec 2006 #48
You will fit right in:)
16 Dec 2006 #49
I am looking for a recipe for polish mushroom gravy. My mother in law used to make to go with perogis on christmas eve. I know whe used imported dry mushrooms but I don't know what kind.
20 Dec 2006 #50
Do you know the name of a clear, sour-type polish soup broth (not made with beets)?

OP serbandpolish
20 Dec 2006 #52
you might be thinking of sour cabbage soup. I believe it is called "kupusniak" I am not sure though.
1/4 Polish
20 Dec 2006 #53
Dill Pickle Soup? I hope.:)
Narkommandant 2 | 37
21 Dec 2006 #54
Dill pickle soup is easy!!!! It's so damn good as well. All i do is grate heaps of really good ogorki into a seive then strain and squeeze. Then i put them into good rosol. (thats supposed to say stock, but i dont have the accents on my keyborad). Easy as fuk!!
21 Dec 2006 #55
4 Jan 2007 #56
I'm a Polish Gal from Florida, anyone know where I can get good bread or Pierogies here?
7 Jan 2007 #57
I want to cook a special dinner for a friend and he mentioned his grandmother made this polish dessert that had fruit filling and I have no idea what its called... he wont give a good discription either :(
Crazy Horse - | 13
7 Jan 2007 #59
How about a good recipe for Pheasant or Grouse (Partridge). Polish style!
8 Jan 2007 #60
Hi! My fiance is Polich and we are having his family over to our home for a Traditional English Breakfast. I would like to have something Polish available for the breakfast. What do you recommend as a traditional cooked breakfast dish??


Kind regards,

BoldItalic [quote]
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