This document provides recipes for several classic Polish dishes including dumplings, chicken soup, potato pancakes, beetroot, and meatloaf. It also includes instructions for making pork chops which involves soaking rolls in milk or water, mixing ground meat with onion, egg, salt and pepper, and shaping and breading the meat before pan frying and baking it until cooked through.

1. Polisch kitchen
Kewin Tysowski
3 UFH

2. Dumplings

3. Chicken soup

4. Potato pancakes

5. beetroot

6. meatloaf

7. meatloaf
• Roll pour milk or water leave to soak for about 5-10
minutes. For lager bowl put ground meat, onion, egg,
salt and pepper and roll imprint. Mix everything well.
During the production of meat should be added little
by little cold water and knead for so long until the meat
absorbs water and will not stick to the hand. The
longer we made a better chops.
• Shape into cultes, coat with bread crumbs and put on
a good hot oil in a frying pan. After frying the two sides
it is good to translate chops to the pan or casserole
dish and insert into preheated to 150 degrees oven for
about 15 minutes. We avoid long frying and chops will
be in the middle of the perfectly shoft

8. Pork chop

9. doves