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:
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
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
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
Beetroot soup with ravioli dish is dark red and
ravioli with mushrooms perfectly fit into
Jadzia i Antek
Chicken soup is a dish that you eat on a daily
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
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.
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
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
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
This is traditional polish soup: „żurek” with
egg and white sausage. This soup is sour,
spicy and delicious
I like it!
4 onions dices
3 tablespoon oil
800 g ground pork
1.5 kg of raw potatoes ( preferably loose)
0.5 kg potatoes cooked
200 kg smoked bacon
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.
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
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
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.
What to Buy:
4 trout gutted ,2 tablespoons butter
1/2 bunch chopped dill
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
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
When the potatoes begin to brown, the fish put on
the potatoes and roast for about 15-20 minutes.
By: Misia Augusciak, 5 C
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.
Kacper Gołębieski, VD