This document provides recipes for traditional Polish dishes including soups, main courses, and cakes. It includes recipes for borscht soup, broth soup, pea soup, stuffed cabbage, Russian dumplings, croquettes, bigos stew, mazek cake, apple pie, cheesecake, and "Sandy Goby" cake. The recipes provide lists of ingredients and step-by-step instructions for preparing each traditional Polish dish.

1. TTRADITIONALRADITIONAL PPOLISHOLISH DDISHESISHES
Przedszkole Samorzadowe
w ZPO w Woli Filipowskiej

2. SSOUPSOUPS
Borscht
Ingredients:
4 large beetroots, 3 medium carrots, 2 parsley, celery 0.25g, 1 onion, 4 - 5 dried mushrooms, 2
bay leaves, 4 grains of allspice, 2 - 3 grains of pepper, lemon juice or leavening, vinegar, sugar,
salt pepper broth from cooked ham.
Process:
Make a decoction of carrots - 1.25 liters of water to toss chopped vegetables. Separately, cut
into slices 4 beets, add 4 - 5 dried mushrooms, bay leaves, allspice and peppercorns, in a separate
pot pour 0.5 liters of water with the addition of tablespoons of vinegar and boil for at least 0.5 h.
All vegetable remove, add the decoction of cooked ham and spices, season to taste with citric
acid or lemon juice, salt, pepper and sugar.
Broth
Ingredients:

3. 1 - 1.5 kg of meat (beef, veal or poultry), 50 grams of carrots, 1 onion, a few dried mushrooms,
salt, pepper and other flavors.
Process:
(To have a stout soup, count pound of meat per person (a pound = less than 0.5 kg), for a
lighter, usually quite 0.5 pounds)
Pour meat without rinsing with fresh water (preferably soft), cook over very low heat, without
skimming, because it receives taste.
After 1 hour scum shows, take the broth from the fire, pour a tablespoon of cold water, and
the fat, called gilt separated immediately will show on top and trash goes to the bottom.
Then carefully collect the fat because it is indigestible, add parsley roots, celery carved in
the quarters, leeks, carrots, onion baked before on a baking tray, 2 dried mushrooms and a little
of nutmeg and some lovage. Add green vegetables. Cauliflower and cabbage give a very good
taste, they should be burned and put in an hour before serving.
Broth should simmer 4 - 4.5 hours, no more, always simmering. If it is cooked from soft
meat (veal, duck or chicken) - 3.5 h is sufficient. Before serving aside for a moment from the fire
to be clear colour, collect the rest of the gilding.
Serve with noodles and chopped parsley.
"Peasants’ Pea Soup"
Ingredients:
56 grams of bone, 25 grams of carrots, 2 liters of water, 25 grams of peas, 10 grams hulled, 20
grams of smoked bacon, pork fat 5 grams, 8 grams of onion, 2 grams of flour, a clove of garlic,
marjoram, salt.
Process:

4. Pearl barley and peas should be cooked in separate vessels. When they are soft, combine with
cooked concoction of carrots and bones. Fry bacon and onions. Make a pale gold roux with pork
fat and flour. All components connect with the brew. Then add the crushed garlic salt, marjoram
and salt. Boil for 5 minutes. Serve with bread.
TTRADITIONALRADITIONAL DDISHESISHES
Stuffed cabbage
Ingredients:
1 soft head of cabbage (about 1 kg), 0.75 cups of rice, 2 onions, 3 tablespoons of margarine, 2
grams of dried mushrooms, salt and pepper.
Mushroom sauce : mushroom broth, 3 tablespoons of margarine, 1 tablespoon of flour, 0.5 cups
of cream, tomato puree, salt.
Process:
Peel the outer cabbage leaves , cut into , rinse, put in boiling , salted water , Boil . Strain, put
on a sieve and drain. Separate the leaves, cut the thick nerves. Rice disguise , rinse, pour boiling
water (2 cups ) , add salt , add 1 tablespoon of fat and cook groats . When the water soaked into
the rice and continue cooking " under the blanket" . Rinse mushrooms , cook in a little water ,
drain , drain , chop . Peel onions , cut into small pieces, zasmażyć 2 tablespoons of fat. For rice,
add mushrooms , onion , salt, pepper , mix thoroughly. Apply by filling in the cabbage leaves ,
roll it in, lay in a wide , flat pan, baste brew of mushrooms mixed with tomato puree , add fat and
sauté until softened . Stir flour with cream, pour the broth , season to taste and simmer for a
while . Serve with souse.

5. Russian dumplings
Dough: 350g of flour (about 2 cups), 200ml of water or milk, 1 tablespoon of butter, 1 egg, salt.
Stuffing: 500g boiled potatoes, 150g cheese, 1 onion, 1 tablespoon of fat , salt and pepper.
Process:
Prepare cake according to the recommendations of the basic provision. Mix egg, water/milk
flour, butter. Roll out as a huge round cake 3 mm thick.
Stuffing:
Potatoes and white cheese grind the razor or smash. Chop the onion and fry in a spoonful of fat.
Add the potatoes and cheese. Season with salt and pepper. Mix. From rolled-out dough cut out
round discs , which stuffed with the stuffing by a spoon. Stick together the edges - best in the
frill. Put the dumplings into salted boiling water. When they all swim on the surface boil them
still 3 min. after that, take them off with a slotted spoon to a plate or platter . Fry butter, onion,
chopped sausage to get the gold colour. Pour the prepared dumplings.
Croquettes
Pancakes:
660 g of flour (white), 660g of water, 660g of milk, a
pinch of salt, a pinch of baking powder, 800g of oil.

6. Process:
Stir in all dry ingredients, mix , add milk, water and oil until a smooth dough. pour on a pan. Fry
like pancakes.
Stuffing:
60 grams of boneless beef, 25g carrots , 5g of stale bread, 10g of onion, 2g of fat , egg for
breading, bread crumbs, salt, pepper, oil for frying .
Process:
Wash the meat, pour boiling, salted water. Cook it. At the end of cooking, add the cleaned,
rinsed vegetables. Peel them after cooking and slice meet and vegetables into small pieces. Fry
on the pan. Grind together, mix with onion and egg, season to taste.
Put the filling on pancakes spread out so that cover half of each of them, wrap in a roll. Then
coat with them in smashed with eggs and breadcrumbs. Fry in hot fat strongly.
Bigos
Ingredients:
1 kg sauerkraut, 0.5 kg fresh cabbage, 1 onion, 0.5 kg of sausage, 200 g of smoked bacon, 0.5 kg
of pork, 2 tablespoons of tomato paste, 2 tablespoons of spice to the stew, olive oil for frying.
Process:
Meat, bacon, sausage and onion cut into cubes and fry. Cut fresh cabbage, boil in a little water,
add the sauerkraut and pre-fried products. The whole simmer about 2 hours, stirring occasionally
adding, if necessary, hot water (to prevent from burning). Then add the tomato paste, seasoning
to the stew and salt to taste. Mix thoroughly and continue to cook on low heat for about 1 - 1.5 h
stirring occasionally. Can be served with bread or mashed potatoes.

7. CCAKESAKES
Mazurek
Ingredients:
1 and 1/4 cup of wheat flour, 25g of margarine, 1 egg yolk, 1/2 cup powdered sugar, 1/2
teaspoon baking powder, a teaspoon of finely chopped lemon zest, a handful of candy pineapple,
10g of dried fruit (papaya, dried plum, dates, apricots), 3g of walnuts, 2 tablespoons of peach
jam.
Process:
Sieve the flour with the baking powder, add sugar gradually, egg, egg yolk, margarine and lemon
zest. Knead the dough. Next, wrap in aluminium foil and put to the fridge for an hour. 3/4 of the
dough roll out into a rectangle and place on a baking tray lined with baking paper. Rest of the
dough shape into a roll and attach it to the edges of the cake. Smear with jam and put on for it
not chopped fruits and nuts. Bake the dough about 25 minutes in the preheated oven.
Traditional Apple Pie
Ingredients:

8. 25g of flour, cup of butter, 15g of sugar, egg yolk, 2 tablespoons of heavy cream, 1/2 package of
baking powder, vanilla sugar, 1kg of apples, lemon juice, ground cinnamon, powdered sugar.
Process:
Sieve the flour with the baking powder and chop with butter. Add egg yolk and cream,
grated with sugar, knead lightly. Wrap the dough in aluminium foil and put for 30 minutes into
the fridge.
Chilled dough divide into two parts, roll out. Smear the baking form with butter, sprinkle lightly
with flour, lay on it one part of the dough. Rinse and peel apples. Remove seeds. Cut them into
small pieces, sprinkle with lemon juice, mix with sugar and cinnamon, apply evenly on the cake.
Cover with the other half of rolled-out dough. Make small holes with a fork. Insert the dough for
40 minutes in the oven preheated to 180 degrees. Sprinkle with powdered sugar when the cake is
cold enough.
Traditional Cheesecake
Ingredients:
2 cups of flour, 3 eggs, 2 egg yolks, 1/2 cup of powdered sugar, a teaspoon of baking powder, 3/
4 cup of margarine, 1 kg of milled white cottage cheese, 1 packet of vanilla pudding, 1 packet of
vanilla sugar, 1/4 cup of butter, 1/2 cup of sugar, a pinch of salt, a bar of chocolate, 2
tablespoons of grated coconut.
Process:
Sieve the flour with the baking powder into the bowl. Add the margarine, powdered sugar, egg
yolks and 1 egg. Knead the dough. Wrap into aluminum foil and place it to the fridge for an
hour. Mix cottage cheese with pudding, 2 egg yolks, soft butter, sugar and vanilla sugar. Whisk
proteins to stiff peaks with a pinch of salt and add to the curd, mix thoroughly. Remove the
dough from the fridge, roll it out and lay on baking form previously greased and floured. Put
into the oven for 20 minutes, then remove. Put on the hot cake curd and re-insert it into the oven
for about 50 minutes. After baking, pour the melted chocolate and sprinkle with grated coconut.

9. A cake: “Sandy Goby”
Ingredients:
20g of wheat flour, 20g of potato flour, 25g of margarine, small package of baking powder, cup
of sugar, 4 eggs, vanilla, fat, crumbs.
Process:
Melt margarine. Mash the whole eggs with sugar. Add flour, previously sieved and mixed with
baking powder and potato flour. Pour the melted margarine and mix thoroughly. The prepared
cake pour into a greased and sprinkled with breadcrumbs the baking form. The cake must be
baked for about 45 minutes in the oven. Serve sprinkled with powdered sugar or topped with
icing.