PL-Treasure 4

Polish Breaded Pork Cutlets –
Kotlet Schabowy

Ingredients:
4 boneless center-cut pork chops, 1 cup flour, 1 large egg
beaten with 1 teaspoon milk, 1 cup bread crumbs,
vegetable shortening or canola oil,salt and pepper
Preparation:
Trim off fat and gristle. Pound pork between two pieces of
plastic wrap to 1/2cm thickness. Season both sides with salt
and pepper.
Dredge pork chops first in flour, then egg, then bread
crumbs. Allow cutlets to dry for 10 minutes before frying.
Heat shortening or oil to a depth of 2cm in a large skillet. Fry
one at a time by placing cutlets top side down into the pan.
Fry 5 to 7 minutes per side until golden. Alternatively, use
two skillets to speed up the process. Serve with mashed
potatoes and cucumbers in sour cream (recipe below).

Vegetable salad - Sałatka
jarzynowa

Ingredients:
5 boiled carrots, 2 boiled parsley-roots, 5 boiled potatoes (optional), 1
small boiled celery-root (about 15 dag), 4 hard boiled eggs , 5 pickled
cucumbers, 2 apples, 1 can of green peas, 1 mayonnaise (300 - 400g) , 1
tablespoon of mustard salt, pepper, parsley, dill
Preparation:
Rinse vegetables and cook without peeling (each separately); cool and
peel them. Hard boil eggs, cool and peel them. Peel apples and remove
the core. Cut vegetables, pickles, apples, and eggs into small squares.
Chop green onions and strain peas. Add salt, pepper, and stir in
mayonnaise and mustard. Chop parsley and dill, and sprinkle over salad.
Set aside for one hour. Decorate with mayonnaise, green peas, and
carrots. The secret of good Polish vegetable salad is to have all the
ingredients diced very fine, no larger than the size of a green pea.

Polish Herring Salad –
Sałatka Śledziowa

Ingredients:
1 jar marinated herring (with onions), 2 apples, core
removed, peeled and diced 2 onions, chopped 4 cucumbers
in brine, chopped 1/2 cup mayonnaise,1/2 cup sour cream, 2
tablespoons mustard
Preparation:
Take out marinated herrings from a jar and drain. Discard jar
with onions and spices inside. Dice herrings and place in a
salad bowl. Add apples, onions, and pickles. Toss gently and
fold in the Creamy Mustard Sauce (fork-blend mayonnaise
with sour cream and mustard). Chill for 2 hours before
serving.

Ingredients:
1/2kg white sausage 3-4 hard-boiled eggs a bunch
soup vegetables (a carrot, parsley, celery, leek) 1/2 l
sourdough 4 grains allspice 2 bay leaves 1 teaspoon
marjoram 1 clove garlic a dried mushroom 2
tablespoons sour cream 2 tablespoons rye flour salt
and pepper

Preparation of sourdough:
Prepare sourdough a week prior to cooking this soup. Boil a liter of
water. To a jar or stone pot pour 30 grams of whole meal rye flour,
mix with the amount of boiling water to form a slurry. When cool,
add the rest of lukewarm water. Put a slice of whole meal bread
and 2-3 cloves of garlic. Cover with gauze or cloth and leave in a
warm place for 3 days. Sourdough poured into bottles can be
stored for two weeks.
Preparation:
Pour 1 liter of water over cleaned and washed vegetables, add
spices, a mushroom and lightly sprinkle with salt. Cook for about
40 minutes, in the middle of cooking add sausage and continue
cooking on low heat. Take out vegetables, spices and sausage from
the stock, add previously made sourdough. Grind garlic cloves
with salt, add to the soup. At the end add the mixture made of
sour cream combined with flour and a bit of stock. Boil it and
season to taste with marjoram. Serve with sliced sausage and
hard-boiled eggs, sprinkle with herbs.

Ingredients:
2kg sauerkraut 2kg cabbage 0.5kg smoked pork 0.5kg beef
0.5kg veal (optional) 0.5kg spareribs 0.5kg smoked sausage
0.25kg bacon 1 large can tomatoes 2 cups water 1/2 cup
onions, chopped 6 dried forest mushrooms 2 or 3 prunes,
cut up into pieces 1/2 cup red wine 2 tablespoons flour 2 bay
leaves a few allspice berries salt and pepper

Preparation:
Chop sauerkraut if necessary, add allspice and bay leaves to it. Boil sauerkraut in
a large pot in a small amount of water for about 1 hour, until it softens.
Grate cabbage, add mushrooms and boil it in a separate pot (it requires about 30-
40 min).
Cut meat (pork, beef, veal) into small pieces. Brown it in a frying pan on vegetable
oil or other kind of fat. Stir and wait until a good amount of dripping appears. Put
meat with dripping and onion to the pot with the sauerkraut. It is very important
that you add the dripping too, because it determines the taste of the bigos very
much, simmer for 1 hour.
Brown spareribs in a large heavy pot. Combine it with the sauerkraut mixture.
Remove a lid and keep the pot on a very low simmer.
In a pan, fry bacon until crisp, then crumble into the sauerkraut mixture. Remove
most of bacon fat and fry onions and mushrooms and flour until they just brown.
Mix into the sauerkraut mixture.
Cut sausage into slices add to the sauerkraut mixture with tomatoes. Add red
wine and prunes. Mix all ingredients together and season with salt and pepper to
taste. Cook, uncover, until sauerkraut is tender and the bigos is of the consistency
you prefer. Serve with crusty white bread or if you prefer potatoes.

Ingredients:
1 large head cabbage, 0.5kg ground beef, 0.5kg ground pork,
1kg cooked rice, 1 large onion finely chopped, 2 tablespoons
butter, 1l chicken stock salt, pepper

Preparation: Remove the core from cabbage. Place the whole head in a
large pot filled with boiling water. Cover and cook for 5 minutes, or until
softened enough to pull off individual leaves. You will need about 18
leaves. When leaves are cool enough to handle, use a knife to cut away
the thick center stem from each leaf, without cutting all the way through.
Set aside 5 or 6 of the tough dark green outer leaves for later. Sauté the
onion in butter, stirring occasionally, for 10 minutes or until golden and
let it cool. In a bowl add cooled onion, raw meat and cooked rice. Season
with salt and pepper. Stir until well combined. Place about 2 large
tablespoons of the meat mixture in the center of a leaf on the stem end.
Roll away from you to encase the meat. Flip the right side of the leaf to
the middle, and then flip the left side. You will have something that looks
like an envelope. Roll away from you to create a neat little roll. Place the
reserved outer cabbage leaves in the bottom of an ovenproof dish, put
the cabbage rolls on them and pour the chicken stock onto the rolls.
Place the reserved outer leaves on the top. Preheat oven to 200°C. Cover
the cabbage rolls and bake for 1 hour or until cabbage is tender and meat
is cooked. After cooking, discard the outer leaves. Serve with tomato or
mushroom sauce.

Ingredients:
2 apples, 2 eggs, 2 cups of milk, 1/2 cup of sugar, 1/2 a cup of
wheat flour, 1 teaspoon of baking powder, frying oil,
powdered sugar for sprinkling
Preparation:
Mix the eggs with milk. Add enough flour to make the dough
like a thick cream and add half a glass of sugar. Pour a
teaspoon of baking powder and mix again.Apples or cut the
apples into small cubes, add to the dough and mix. Fry in
golden color. At the end sprinkle with powdered sugar.

TRADITIONAL POLISH
FOLK COSTUMES

PL-Treasure 4

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PL-Treasure 4