Book with traditional polish dishes for christmas

1. PPOLISHOLISH TTRADITIONALRADITIONAL CCHRISTMASHRISTMAS RRECIPESECIPES
Przedszkole Samorzadowe w ZPO w Woli Filipowskiej
on behalf of the project Erasmus+
„My Culture, Your Culture, Our Culture”

2. IntroductionIntroduction
In Poland, Christmas Eve
dinner is the most important
celebration of the year.
Although this meal is
reserved for the closest
family, it's customary to set
an extra plate and seat for an
unexpected guest, or even a
vagrant. Most of the dishes
served are cooked specifically for this special day – and only once a year!
Christmas Eve practices are guided by custom rather than by faith, and so Christian (predominantly
Catholic) conservative families and modern or aetheist families alike celebrate with traditional
cuisine. Meat is not allowed. What’s on the plate is based on traditional and seasonal products
available in winter. Christmas Eve traditions, including culinary ones, are the combination of
ancient pagan customs with religious ones introduced by the Catholic Church, local traditions and
various folk cultures. The supper, which traditionally includes twelve dishes and desserts, may last
for a good couple of hours. It is followed by an exchange of gifts. Sometimes the Christmas Eve
menus reflect its multicultural aspects, as Jews, Poles, Germans, Lithuanians and other minorities
lived together in the past.
Christmas Eve dinner, also known as Wigilia, starts when the first star appears in the sky. Nothing
may be eaten until all members of the family have broken the Christmas wafers (opłatek) together
and exchanged wishes for good health and prosperity. During the meal, all guests should taste a bit
of everything. According to tradition, bits of hay are spread beneath the tablecloth as a reminder that
Christ was born in a manger. Also, there is almost always an empty plate left at the table.
The tradition calls for twelve traditional courses to be served during the Polish Christmas Eve. This
number is a symbol of richness, twelve Apostles and a representation of the twelve months of the
year. But in the past, dinner consisted of an odd number of dishes. The preparation of the traditional
dishes takes a lot of time. Many restaurants and shops offer ready products, but Poles still prefer to
cook traditional family recipes as they always taste better. Some specific dishes may differ from
various regions, but many of them are universal.

3. Polish Christmas Beetroot Broth with Mushroom-filledPolish Christmas Beetroot Broth with Mushroom-filled
DumplingsDumplings
Barszcz Wigilijny z UszkamiBarszcz Wigilijny z Uszkami
Christmas Eve dinner often starts with
barszcz, a beetroot soup sometimes
known as red borscht – it's probably the
most popularly served soup on this day.
The Christmas version varies from the
usual one. Christmas barszcz requires a
sour base (zakwas) which needs to be
made a few days in advance. It consists
of raw beets, peeled and cut into slices,
fermented over four to five days in pre-
boiled and chilled water with or without
garlic. It is then mixed, for example,
with both a light broth made from dried
wild mushrooms and a vegetable broth.
This traditional Christmas barszcz is usually served with tiny dumplings stuffed with a mix of
soaked (and then finely chopped) dried porcini (also known as ceps) and fried onion. These are
called uszka, meaning 'little ears'. Barszcz is traditionally served in the south of the
country, particularly in the Podhale region, close to the touristic Tatra Mountains, where uszka are
usually replaced with large white beans.
Ingredients
• To make the starter:
• About 1 lbs / 0.5 kg of fresh beets
• 1 tsp of sugar
• 1 tbs of salt
• 4 garlic cloves, crushed
• A piece of rye, pumpernickel or sourdough bread
• 1 quart / 4 cups of boiled and cooled water

4. • Additionally:
• A pickling crock or glass jar
• To make the broth:
• 2 1/2 cup / 2 oz / 60 g of dried wild mushrooms *
• 2.5 cups of water
• 1/2 of celery root
• 2 carrots
• 1 celery stalk
• 1 parsnip
• 1/4 of an onion burnt straight on a gas burner
• 1/2 tsp of salt
• 6 each peppercorns and allspice (whole)
• 1/2 c + 1/2 c of vinegar (4%)
• 2-3 medium beets
• 1 1/2 tsp of sugar
• 1 tbs of butter
• Sprinkle of dried marjoram
• 3 crushed cloves of garlic
Instructions
1. Wash, peel and slice your beets into thin slices. Place in a clean glass or ceramic pickling
container. Add sugar, salt, garlic, bread and add water. Set on the counter for 5 days to sour.
2. One night before you're ready to cook broth, place dried mushrooms in a pot and add 2.5
cups of water to soak (made sure it's large enough to fit about 8 cups of liquid). Next day to
soaking mushrooms add cleaned and peeled celery root, carrots, parsnip, celery stalk, onion,
peppercorns, allspice and salt and simmer on low for 20 minutes. Strain the liquid and return
it to the pot. Reserve the vegetables.
3. Strain beets that have been souring, add 1/2 c of vinegar to them to prevent from losing rich
red color.
4. Clean and peel fresh beets, slice thinly and add to mushroom/vegetable broth. Also add the
beets from souring. Simmer for 5 minutes. Remove beets. Add sour beet water to the
mushroom/vegetable broth and heat up throughout, but DO NOT BOIL.
5. To finish off add butter, marjoram and crushed garlic. Taste. If its too sour/vinegary, add a
bit more sugar. Also add a bit more salt, if needed.

5. Notes
Beet soup can be difficult as it loses color fast. Vinegar can help prevent it, but sometimes you may
find it turning brown. If this happens, don't fret. Even if it looses color this does not effect the taste.

6. Polish Christmas Mushroom SoupPolish Christmas Mushroom Soup
Wigilijna Zupa GrzybowaWigilijna Zupa Grzybowa
This soup is also often served at
Christmas Eve dinner, and is made
from dried forest mushrooms (the
best ones are ceps). The taste of
dried forest mushrooms is part of
the Polish culinary heritage. This
delicious soup usually comes with
square or thin noodles.
Ingredients
• 1 oz / 30 g / 1 cup of dried wild mushrooms*
• 1.5 cups of water for soaking
• 6 cups of vegetable broth (or 6 cups of water and the next 4 ingredients)
• 2 carrots
• 1/2 of celery root
• 1/4 of an onion
• 1 parsnip
• 6 allspice and peppercorns - whole
• 3 bayleaves
• Salt (careful if using broth that may contain salt already)
• 2 tbs of butter
• 2 tbs of heavy cream
Instructions
1. Soak wild mushrooms overnight or at least 4 hours.

7. 2. Next day, place mushrooms with the water they were soaking in medium pot. Add broth (or
water and vegetables), spices and a pinch of salt. Boil covered on low for 30 minutes, or
until mushrooms are soft.
3. When wild mushrooms are cooked strain everything out, reserve the liquid broth. Discard
the vegetables (or save to make a Polish vegetable salad), and once the mushrooms cool,
dice them and return to broth.
4. Add cream and heat through. Taste, add salt, if needed and a sprinkle of fresh ground pepper.
Finish by adding butter for extra flavor.
Notes
This soup develops more flavor with time. It will taste a 100% better the next day.

8. Christmas Eve’s Fish – CarpChristmas Eve’s Fish – Carp
Wigilijna Ryba - KarpWigilijna Ryba - Karp
The tradition of carp farming in
Poland is at least 700 hundred years
old. However, it became an eminent
part of Polish culinary tradition only
after World War II. It is more
popular than nobler fish like sander,
eel or pike. Today, carp is a
Christmas Eve must-have for many
families. Poles developed species of
carp (for example, karp zatorski)
that are certified regional products
of good quality. Christmas Eve carp is often accompanied by hot sauerkraut with dried mushrooms,
a vegetable salad or potatoes. There are numerous local, ancient and interesting recipes, including
carp in grey sauce, carp with dried mushrooms and cream, or stuffed with parsley.
Polish Christmas Carp {Karp Wigilijny}
Option 1
Ingredients
• 2 lbs of a large whole fish -carp
• Salt
• Pepper
• 4 tbs of flour
• 3 tbs of oil
• 2 tbs of butter
Instructions
1. Clean and wash fish. Cut head and tail off *
2. Cut fish into stakes, as shown on photo below.
3. Place fish in a bowl, add 2 tbs of salt, cover with cold water and refrigerate for 2 hours.

9. 4. Remove, rinse and pat dry.
5. Sprinkle with pepper. Place flour in a shallow dish or a plastic bag. Add fish pieces to lightly
cover. Shake off any access flour.
6. In a large frying pan, heat oil and butter. Place pieces of fish and sauté for a few minutes on
each side on medium heat. Remove and place on a pepper towel to soak up extra fat. If
stakes are thick, finish in a 350 F / 180 C oven for a few minutes to cook through.
Option 2
Ingredients
• 2 lbs of a large whole fish - carp
• Salt
• Pepper
• 4 -6 tbs of flour
• 4 -6 tbs of breadcrumbs
• 1-2 mixed eggs
• 10 tbs of oil
Instructions
1. Clean and wash fish. Cut head and tail off .
2. Cut fish into stakes.
3. Place fish in a bowl, add 2 tbs of salt, cover with cold water and refrigerate for 2 hours.
4. Remove, rinse and pat dry.
5. Wash the pieces of the fish, add salt nad pepper to taste.
6. Cover the pieces one by one in flour, mixed eggs and breadcrumbs.
1. When they are ready fry them in halfdeep oil.
Notes:
Christmas Eve carp is often accompanied by hot sauerkraut with dried mushrooms, a vegetable
salad or potatoes. Serve immediately or keep in a warm oven until ready to serve.

10. Polish “Greek Style” FishPolish “Greek Style” Fish
Ryba po GreckuRyba po Grecku
Ryba po grecku is a
traditional Polish Christmas
dish, and not, as one may
think, a Greek dish. It is
unknown where the name of
this dish came from, but it is
assumed that it relates to the
cooking method. Greeks, due
to the geographical location,
eat a lot of fish and seafood,
a lot of times prepared and
served with stewed
vegetables in season. Perhaps Poles, by using a similar cooking method decided to call it “greek
style” fish at some point, but that’s the only resemblance to greek food as it’s going to get.
This delicious entrée combines the flavors of sweet root vegetables, aromatic spices and mild fish
into a perfect medley of hearty and one-of-a-kind tasting dish. Shredded vegetables are lightly
sautéed, but kept slightly undercooked for a bit of crunch and texture. Fish is soft and mild soaking
up any extra aromatic juice left in the sauce. Dish is prepared a day ahead of time allowing flavors
to combine. It will be served cold.
Ingredients
• 1 lb / 500 g of fish filets (any white, mild fish will do)
• 1 egg
• 3 tbs of flour
• 3-4 tbs of oil
• 5 carrots
• 1 parsnip
• 1/2 medium celery root or 3/4 of a small one
• 1 1/2 cups of chopped onion

11. • 1 tbs of oil + 1 tbs of butter
• 1/2 cup of vegetable broth or water
• 3 tbs of tomato paste
• 1 tsp salt
• Sprinkle of pepper
• 3 bay leaves
• 6 peppercorns and allspice each (whole)
• 2 tsp paprika
Instructions
1. Wash fish filets and pat dry and cut into smaller pieces. Sprinkle with salt and pepper. Break
an egg into one dish, add a tablespoon of water and scramble. Place flour in another dish.
Heat oil in a non-stick frying pan. Dredge each piece of fish in egg and flour and sauté on
medium until cooked and lightly brown. Remove and place on a paper towel.
2. Peel carrots, parsnip and celery root and shred on the largest vegetable shredder. Chop
onion. Heat oil and butter in a wide pan/deep frying pan and add peppercorns, allspice and
bayleaves, followed by shredded vegetables and onions. Heat through. Add broth, tomato
sauce, salt and pepper and paprika. Sauté until cooked, about 5-7 minutes. Don't overcook,
leave a bit of crunch in the veggies.
3. Taste. Add a bit more salt, if needed.
4. Once veggies are cooked, create layers in a serving dish by placing about 1/3 of the veggie
mixture first, then arrange fish pieces and cover with the rest of the veggie mixture. Cover
with foil and let cool. Refrigerate until serving.
Notes
Although this dish is serve cold during Christmas, it does well and tastes great served as a hot
entrée.

12. Sauerkraut and Mushroom DamplingsSauerkraut and Mushroom Damplings
Pierogi z Kapustą i z GrzybamiPierogi z Kapustą i z Grzybami
Pierogi are certainly the most
recognisable Polish food abroad. The
Christmas version of those half-
circular dumplings is stuffed with
cabbage, or with sauerkraut and dried
forest mushrooms such as ceps.
Interesting regional varieties – most
notably coming from the eastern
territories – are sweet pierogi stuffed
with smoked and dried plums or with
poppy seeds.
Ingredients
Filling:
• 27 oz can of sauerkraut
• 8oz of baby bella mushrooms
• 1oz of dried shittake mushrooms*
• 1 large onion
• 1 cup of vegetable broth
• 1/4 tsp black pepper
• 2 + 3 tbs of butter
• Dough:
• 6 cups of all purpose flour
• 2 tsp of salt
• 2 eggs
• 600 ml of warm water

13. Instructions
1. To make the filling you will need to soak dried mushrooms in hot water for at least 1 hour.
Boil on low heat for about 20 minutes, or until soft. Drain but reserve the water from
boiling. Cool and mince.
2. Heat 2 tbs of butter in a large frying pan on medium heat. Add minced onion. In the
meantime, shred the portobello mushrooms on the largest vegetable shredder and add to the
pan. Sauté until golden brown. Add sauerkraut (liquid and all) to the pan, add mushrooms,
vegetable broth, mushroom water and pepper. Heat through and cook uncovered until all
liquid evaporated (about 30 min). Add remaining butter, stir and cool. The filling is ready!
3. To make the dough, I’m using a kitchen mixer with the hook attachment. My bowl is not
that big so I have to split the recipe in half. If you’re mixing the dough in a bowl on on a
surface, fill free to do all at once.
4. Place egg and salt in bowl first, whisk lightly. Add flour and water. Mix until ingredients
combine and form a dough ball. Take out a portion of it (probably about a third) onto a
floured surface and roll out. View a video below to see the rolling and stuffing method.
5. Boil in a large pot with a tablespoon of oil and a tbs of salt until they all float to the top.
6. Take out and spread on a large plate or surface so they are not touching until cool or serve
immediately. You can also brown them in a bit of butter until golden brown. My family
prefers that. Minced onion and bacon bits make an awesome topping for them also.

14. Polish Dried Fruit JuicePolish Dried Fruit Juice
Kompot z SuszuKompot z Suszu
Kompot z suszu is a sweet and fragrant juice made of dried fruit
and spices only, no sugar added. Despite the fact, it can be very
sweet. Kompot is ALWAYS present at Christmas. It is solely
made for the occasion so the flavor immediately puts me in a
Christmas spirit. Juice made with the fruit had a very distinct
flavor.
Ingredients
• 2 cups of dried fruit - apples, prunes, mango, raisins, cranberries, pears
• 2 cinnamon sticks
• 5 cloves
• 6 cups of water
Instructions
1. Place all ingredients in a pot and boil on low for 30 minutes. Store overnight.
2. Next day, taste and dilute to desired sweetness.
Notes:
Fruit are also eaten as a dessert, but normally there is some left. I normally put the remaining
uneaten fruit into a food processor and blend until smooth (remember to remove spices before doing
this). We eat this delicious blended dried fruit jam as jelly on toast, add it to oatmeal or smear over
pancakes.

15. GingerbreadGingerbread
PiernikPiernik
Baking gingerbread in Poland is a
tradition several hundred years old.
Gingerbread from Toruń – the city of
Nicolas Copernicus – is on record as far
back as the 17th century. Ancient Polish
cuisine was full of exotic spices,
including ginger, cinnamon and nutmeg.
The traditional Old Polish piernik, which is
still prepared in many homes, requires a lot
of time and attention. The dough consists of
honey, lard, sugar, eggs, flour and a mixture
of gingerbread spices. It must be made a good couple of weeks in advance to maturate and gain that
special gingerbread taste. Baking it a couple of days before Christmas Eve makes it ideal for
consumption at dinner. It is then cut along and eaten with layers of traditional plum preserves
(powidła). It remains fresh for a long time. Poles also bake a lot of small ginger cookies which also
serve as Christmas tree decorations.
Ingredients
• 2 tbs of honey
• 1/2 tsp ground ginger
• 2 tsp of cinnamon
• 1/2 tsp of ground nutmeg
• 1/2 tsp of ground cloves
• 1/2 tsp of ground allspice
• 1/8 tsp of ground cardamom (if you have)
• 2 tbs of plum / strawberry / currant (or other favorite fruit) butter / marmalade
• Zest of 1/2 orange
• 2 eggs
• 9 tbs / 125g of butter
• 1 cup / 250 g of granulated sugar

16. • 1 cup / 250 ml of milk
• 2 cups / 300 g of flour
• 1 tsp of baking soda
• 2 tsp of baking powder
• A pinch of salt
• Additionally:
• A few tablespoons of plum / strawberry / currant (or other favorite fruit) butter / marmalade
• Glaze:
• 1/2 cup of whipping cream
• 3.5 oz / 100 g of dark chocolate
Instructions
1. In a small sauce pan place honey, marmalade, orange zest and spices and heat through. Set
aside to cool.
2. In a large mixing bowl beat butter and sugar. Add eggs one by one and then honey mixture
once it has cooled off, and milk. Stir well.
3. Preheat oven to 350°F / 180°C. Line a bread loaf pan with parchment paper.
4. Mix flour with baking powder, baking soda and salt. Add flour to sugar/butter mixture
gradually and let combine well.
5. Transfer mixture into loaf pan and bake for 50-60 min, or until inserted toothpick comes out
clean.
6. Cool bread completely before slicing in half horizontally from end to end. Spread
marmalade onto the bottom part and return the top back onto the marmalade*.
7. To make the glaze, heat cream in a small sauce pan. Remove from heat broken up chocolate.
Mix until melted and smooth. Cool glaze slightly before pouring over ginger bread.

17. Polish Poppy Seed RollPolish Poppy Seed Roll
MakowiecMakowiec
This tiny black seed symbolises
prosperity and simply has be
included in the Christmas menu.
Poppy seed cakes are eaten by Poles
year round, but the traditional
Christmas poppy seed cake is a bit
different – the layers of the dough
should be thinner and the layers of
the sweet poppy seed cream should
be thicker. In some regions, a few
other desserts with poppy seeds are
made for Christmas Eve. Makówki, a
traditional poppy seed-based dessert, is a must in Silesia, as well as makiełki, bread rolls soaked in
milk or water, served with dried fruits and honey, and a dried-fruit compote.
Makowiec s “officially” referred to as “strucla makowa“. “Strucla” is a rolled yeast dough filled
with a sweet filling of choice, poppyseed, sweet farmer’s cheese, almonds, apples or jam.
Makowiec is often prepared for Christmas and Easter in Poland, but also enjoyed year-round as
Poles have quite the sweet tooth for baked delicacies.
Ingredients
• Filling:
• About 17 oz / 500 g of raw black or blue poppyseeds*
• 3 cups / 750 ml of boiling water
• 4 oz / 100 g of butter
• 1 cup / 250 g of sugar
• 4 tbs of honey
• 3/4 cup / 100 g raisins
• 1 cup / 100 g walnuts

18. • Dough:
• 3/4 cup / 150 ml of warm milk
• 1/2 cup / 110 g of sugar
• 1 1/2 tbs of dry active yeast
• 3 1/2 cups / 500 g of all purpose flour
• 1 egg plus 2 yolks (large eggs)
• 2 oz / 50 g of butter
• Pinch of salt
• For glaze:
• 5 tbs / 55 of powdered sugar
• 2 tbs of lemon juice
• 1 tbs of hot water
• 3-5 tbs of orange peel or sliced almonds
Instructions
1. Place raisins in hot water (or rum, whiskey or brandy) and set aside to soak.
2. Warm milk slightly, add yeast and sugar and set aside in a warm spot for 10 min. Melt butter
and set aside to cool slightly.
3. To make dough, place flour in a mixing bowl. Whisk egg with egg yolks and add to flour.
Add milk/sugar/yeast mixture and start combining. Add melted butter and work to combine
all ingredients. Add a few tablespoons of milk if dough is too dry. Dough should have
consistency of play-dough - not sticky but playable. Once a dough ball is formed, cover and
set aside in a warm place for at least 1 hour.
4. To make filling, place poppyseeds in a pot, add boiling water and soak for 10 min, then boil
for 20-25 min. Add a bit more water if they get dry, enough to cover. Drain well. Once it
cools slightly you will have to put it through a meat grinder with the fine grinding plate -
TWICE.
5. In a large skillet or a pot heat butter, add poppyseeds, sugar, honey, drained raisins and mix
well. Heat through and mix until sugar is dissolved. Add crushed walnuts and mix. Set aside
to cool. Whip egg whites with a pinch of salt until stiff. Add to poppyseed mixture and fold
in gently.
6. Once the dough rises, divide in half. Roll out each half into a rectangular shape (30 cm x 25
cm / 12 in x 9 in). Place rolled out dough onto parchment paper large enough to go around

19. your roll twice. Place half of the filling on the first rectangle leaving a bit of space on each
side(** see pictures below). Roll starting from the shorter side, pinch the ends together as
you go along. Wet the edge with water or egg white for better seal.
7. Once rolled, make sure to leave on parchment paper with the long seam down. Roll
parchment paper around the poppyseed roll twice, leaving space for roll to "grow" (about
3/4 inch / 2 cm). Make sure the end of the paper is under the roll. Set aside in a warm place
to rise for about 30-45 min.
8. Do the same with the second roll.
9. When ready to bake, heat oven to 350°F / 180°C. Place in hot oven and bake for 40-50 min.
Remove and cool.
10.To make glaze, mix powdered sugar with lemon juice. Add hot water teaspoon at a time and
whisk to combine. It should make a thick paste. If it comes out too watery, add more
powdered sugar. Spoon onto each roll. Sprinkle with orange peel or almond shavings. Let
set.
Notes
Slice at an angle to serve.