This is a tipical lunch in Poland.
We cook it for four days, cool and re-heat it.
Now you will learn how it is done:
Ingre...





100 g bacon, diced
150 ml of red wine
3 tablespoons of tomato paste
1/2 handfuls of dried mushrooms
Half a handful...
How to prepare:
Rinse the cabbage under running water if it is very sour. Squeeze the excess juice,
and then shredded . Pu...









2 single chicken breast
1 egg
Pepper to taste
1 teaspoon Vegeta
1 tablespoon Maggi
2 tablespoons flour
2 ...
Beetroot soup with ravioli dish is dark red and
ravioli with mushrooms perfectly fit into
borscht.Mmm...yummy.Try it!
35kc...
Chicken soup is a dish that you eat on a daily
basis.
Chicken soup is a vegetable dish but usually
chicken and pasta is ad...
Tomato soup - soup prepared on the basis of
broth or vegetable broth. The main
ingredient that gives flavor are fresh
toma...
Ingredients:
8 servings:
 25 grams of bone-in meat (chicken or veal)










3 liters of cold water
Italian 2 ...
Wash the meat, put it in a pot, cover with cold water
and bring to the boiling point. Once boiling, reduce
the heat and co...
This is traditional polish soup: „żurek” with
egg and white sausage. This soup is sour,
spicy and delicious
I like it!
By:...
Components
 4 onions dices
 3 tablespoon oil
 1 egg
 800 g ground pork
 salt
 pepper
 marjoram
 1.5 kg of raw pota...
Two onions fry in oil. Add them to the meat along with
the egg, salt, pepper and marjoram. Raw potatoes on
a grater grate ...
My favorite food is lasagne. It is a kind of pasta in
the form of large rectangular patches .  The
pasta is pre-cooked or ...
Trout is very healthy and very nutritious. Trout have a
good effect on the body.
Nutritional information per 100 g of the ...
What to Buy:
 4 trout gutted ,2 tablespoons butter
 1/2 bunch chopped dill
 salt
 pepper ,lemon juice
 7 medium sized...
Potatoes cut into pieces or thicker slices. Mix with
chopped into slices of garlic, olive oil, onion,
parsley, finely chop...
This is a typical Polish food.
We eat this dish with sour cream and sugar.
This is yummy!
That's sweet and a bit sour.
We ...
Traditional polish food
Traditional polish food
Traditional polish food
Traditional polish food
Traditional polish food
Traditional polish food
Traditional polish food
Traditional polish food
Traditional polish food
Traditional polish food
Upcoming SlideShare
Loading in …5
×

Traditional polish food

927 views

Published on

Published in: Self Improvement
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
927
On SlideShare
0
From Embeds
0
Number of Embeds
300
Actions
Shares
0
Downloads
9
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

Traditional polish food

  1. 1. This is a tipical lunch in Poland. We cook it for four days, cool and re-heat it. Now you will learn how it is done: Ingredients:  1.5kg sauerkraut 2 onions, finely chopped 2 tablespoons oil 1 ordinary sausage, cut into slices 250 g boneless beef, cut into cubes 250 grams of veal, cut into cubes
  2. 2.    100 g bacon, diced 150 ml of red wine 3 tablespoons of tomato paste 1/2 handfuls of dried mushrooms Half a handful of prunes 2 bay leaves 3 grains of allspice 1 tablespoon cumin 1 teaspoon marjoram salt and pepper to taste
  3. 3. How to prepare: Rinse the cabbage under running water if it is very sour. Squeeze the excess juice, and then shredded . Put into a large pot and cover with boiling water, add the plums, bay leaves and allspice. Simmer until soft (about 50 minutes). In the meantime, pour boiling water over dried mushrooms in a small pot. Set aside. Fry the onion. Add browned sausage to fried onions. In a separate pot boil about a liter of water. To boiling water add the beef, veal and bacon. Cook for about 20 minutes, then drain the meat. When the cabbage is already soft, add the mushrooms (drained and cut into small pieces), meat and onions with sausage. Simmer, uncovered, for 20 minutes. If there is too much water, you need to remove all the water unnecessary. Add red wine and cook for another 15 minutes. Season with marjoram, caraway seeds, salt and pepper. Add the tomato puree and heat while stirring. If the stew is too dry, pour water onto it. If we want a tastier stew, you can still simmer over low heat, covered, for an hour. However, try to keep from sticking, and from time to time to mix, and if it's dry remove the water from the mushrooms. This dish is great for cold winter days. It makes you feel warmer and tastes fantastic with bread.   By: Ola Piekarska, VC
  4. 4.         2 single chicken breast 1 egg Pepper to taste 1 teaspoon Vegeta 1 tablespoon Maggi 2 tablespoons flour 2 tablespoons bread crumbs 4 tablespoons oil
  5. 5. Beetroot soup with ravioli dish is dark red and ravioli with mushrooms perfectly fit into borscht.Mmm...yummy.Try it! 35kcal/100ml Jadzia i Antek
  6. 6. Chicken soup is a dish that you eat on a daily basis. Chicken soup is a vegetable dish but usually chicken and pasta is added to it. Nutritional value: 17.5g carbohydrates,7.3g protein,6.3g fats in 100 grams; 175kcal/100g Authors: Jadzia i Antek
  7. 7. Tomato soup - soup prepared on the basis of broth or vegetable broth. The main ingredient that gives flavor are fresh tomatoes or tomato paste. The soup is served with noodles or rice. Often used to improve the taste of the herbs, such as basil or parsley and cream whitewashes. It is good for the end to add a bit of sugar and a pinch of cinnamon. Tomato soup is made up of a traditional Polish cuisine dinner.
  8. 8. Ingredients: 8 servings:  25 grams of bone-in meat (chicken or veal)          3 liters of cold water Italian 2 carrots, parsley, A piece of celery Can (220 g) tomato concentrate 30 percent. Teaspoon finely chopped dill Cup thick sour cream Sugar Salt pepper
  9. 9. Wash the meat, put it in a pot, cover with cold water and bring to the boiling point. Once boiling, reduce the heat and cover the pot. Cook for about 30 minutes. Then add to the broth peeled and rinsed greens, vegetables, dill, salt and a pinch of pepper. Cook until meat and vegetables are tender (about 30 min. Strain broth and stir in the tomato concentrate. Soup cook 3-5 minutes more. Mortar cream and add a teaspoon of sugar (so you will gain the soup taste!). Serve with rice or noodles, sprinkled with dill or parsley. Instead of broth soup with meat, you can prepare the bouillon cubes. In peak season it's good to replace concentrate puree with fresh tomatoes (1 kg). Written by: Sebastian Suchynia, 5 A
  10. 10. This is traditional polish soup: „żurek” with egg and white sausage. This soup is sour, spicy and delicious I like it! By: Maciek 
  11. 11. Components  4 onions dices  3 tablespoon oil  1 egg  800 g ground pork  salt  pepper  marjoram  1.5 kg of raw potatoes ( preferably loose)  0.5 kg potatoes cooked  200 kg smoked bacon
  12. 12. Two onions fry in oil. Add them to the meat along with the egg, salt, pepper and marjoram. Raw potatoes on a grater grate the potato. Pour the diaper unfolded on the screen. The water that flows water into the vessel. Squeeze to mass potato was dry. Cooked potatoes grind in a meat grinder. Cease water drain, collect deposited on the bottom of the starch. Mix the potatoes raw, cooked and starch, salt. If the weight is too thin, add a little cornstarch. Shape the potato dough thick shaft, cut slices. The hand lay cake dough into a tablespoon of filling and closing, forming grape-shot, which is the size of a zeppelin hand. Boil in salted boiling water. The rest of the onions fry the bacon. Grapeshot pour hot fat and onions. The dough can be shaped potato dumplings baubles, small flattened balls of recess.
  13. 13. My favorite food is lasagne. It is a kind of pasta in the form of large rectangular patches .  The pasta is pre-cooked or dry-laid in a rectangular dish, alternating with layers of stuffing.Then the dish is baked. Stuffing are usually layers of tomato sauce with meat, béchamel sauce and cheese, stacked until the ingredients finish. The dish is served hot. This dish comes from Italy but we eat it quite often in Poland, too. Nutritional value: 100g lasagne contains 130 kcal. I love to eat this dish! Julka Drosio, VE
  14. 14. Trout is very healthy and very nutritious. Trout have a good effect on the body. Nutritional information per 100 g of the product  97 kilocalories kcal  Protein 19.2g  Fat 2.1 g  Carbohydrates 0 g This fish is not only tasty meat substitutes - are the real wealth of important nutrients for health. Most importantly, in addition to good fats contain many vitamins - these fat-soluble - A, D and E, which do not provide the vegetables and fruits. There are also a rich, almost unique source of many microelements, especially selenium and iodine.
  15. 15. What to Buy:  4 trout gutted ,2 tablespoons butter  1/2 bunch chopped dill  salt  pepper ,lemon juice  7 medium sized potatoes,3 cloves of garlic  2 tablespoons olive  1/2 bunch chopped parsley,  1 small chilli  1 onion, cut into pen,1 teaspoon of thyme
  16. 16. Potatoes cut into pieces or thicker slices. Mix with chopped into slices of garlic, olive oil, onion, parsley, finely chopped chili, thyme and salt. Put in the pan or casserole dish and put in the oven preheated to 180 ° C for about 20 minutes. From time to time stir. Fish wash, dry it, rub with salt and pepper, sprinkle with lemon juice. Rubbed soft butter with dill and rub in the middle of each fish. When the potatoes begin to brown, the fish put on the potatoes and roast for about 15-20 minutes. By: Misia Augusciak, 5 C
  17. 17. This is a typical Polish food. We eat this dish with sour cream and sugar. This is yummy! That's sweet and a bit sour. We make it from eggs, flour, some sugar, cottage cheese and mashed boiled potatoes. We eat this for a lunch. You must try it. BYE!!!! Kacper Gołębieski, VD

×