Tag Archives: Polish recipes

Blueberry Cake – 4th of July


1 1/2 cups all-purpose flour

1 teaspoon baking powder

3/4 cup granulated sugar

1/2 cup (1 stick) margarine or butter, softened

1 teaspoon vanilla extract

3 large eggs

cooking spray

1 1/2 cups fresh blueberries


1/2 cup (1 stick) butter, softened

1 (8 ounce) package cream cheese, softened

1 teaspoon vanilla

2 1/2 cups icing sugar


1/2 cup blueberries

1 cup strawberries cut in stripes

Preparation – Cake:

1. Preheat oven to 350°.

2. Combine flour, baking powder in a medium bowl.

3. Place sugar and margarine or butter in a large bowl; beat with a mixer at medium speed until well blended, about 2-3 minutes.

4. Add vanilla,

5. Add eggs, one by one. Beat well.

 6. Add flour mixture.

7. Spoon the batter into a 9×7-inch baking pan (or slightly bigger) coated with cooking spray. Sprinkle evenly with 1 1/2 cup blueberries.

8. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.

9. Cool in pan on a wire rack.

10. For the frosting, mix the butter and cream cheese until creamy smooth.

11. Beat in 1 teaspoon vanilla.

12. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.

13. Spread on cooled cake.

14. Decorate with blueberries and strawberries.


The following dishes can be found at www.artisanimports.com

Polish Pottery Stoneware rectangular baker  Polish Pottery Stoneware bowl  Polish Pottery Stoneware rectangular baker

Potato Salad With Dill Pickles


2 lbs. potatoes (5 – 6 medium), cut into 3/4-inch chunks

1/2 medium onion, chopped

8 hard-cooked eggs, chopped 

5 dill pickles, diced (I use Claussen pickles because they are always crunchy and garlicky)

1 1/2 cup mayonnaise

1/2 tsp. salt

1/4 tsp. ground black pepper


1. Put washed potatoes with the skin in 4-quart pot; cover them with water (about 2 quarts) and bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 15 minutes. Drain and cool. Peel the skin off and dice.

2. In a large bowl combine mayonnaise, salt, and pepper. Add potatoes, onion, pickles, and eggs and mix well. Serve chilled or at room temperature.




The following dish can be found at www.artisanimports.com

Polish Pottery Stoneware scalloped bowl


Mizeria – Cucumber Salad


2 cucumbers, peeled and sliced
1/2 medium onion finely chopped
8-10 radishes, sliced
1 cup sour cream (you can use low fat or fat free)
salt and pepper to taste


Whisk together sour cream, salt, and pepper. Add cucumber, radish, and chopped onion. Refrigerate for an hour before serving.


Parsley and dill.


Barszczyk Czerwony – Brosch


4-5 large red beets (about 2 to 2 1/2 lb), peeled and grated

1/2 medium onion (not chopped)

lemon juice from 1 lemon

3 cloves of garlic (peeled and crushed or finely chopped)

salt and pepper to taste (beets are sweet and usually need a lot of salt and pepper)

2 bay leaves

2 tsp dried marjoram leaves


Place the grated  beets, onion, garlic, and bay leaves in a large stainless steel stockpot. Pour in water to cover the beets by about 2 inches (about 12 cups). Bring to a boil, then reduce the heat and simmer about 40 to 45 minutes or until the beets are tender. At the end add salt, pepper, and dried marjoram leaves and simmer for another 5 to 10 minutes. Serve with pierogi, krokiety or pasta of your choice.

Krokiety – Polish crepes stuffed with mushrooms and onion

Krokiety (singular – krokiet) are traditional Polish Christmas Eve dish. Since that day we (Poles) do not eat meat the crepes or nalesniki (singular – nalesnik) are filled with mushrooms and fried onion and served with red borsch made from beets.


For traditional filling:

1 lb mushrooms finely sliced

2 medium onions finely diced

2 Tbsp bread crumbs

salt and pepper to taste


1 cup shredded Mozzarella cheese 






For crepes:

2 ½ cups milk

3 eggs

2 cups flour

¼ teaspoon salt


vegetable oil or butter for frying

1 to 1 1/2 cupsbread crumbs

2 eggs – well beaten

Directions for crepes:

1. In a medium mixing bowl combine milk, eggs, flour and salt and mix until batter is smooth and there are no lumps. The batter should be runny. If it is not, add a little bit of milk.

2. Over medium-high heat warm up a medium size frying pan (the best is non-stick) and brush it lightly with vegetable oil or butter.

3. Pour 1/2 cup of batter into the frying pan and quickly distribute it over the surface of the pan. You can do this by tilting the pan back & forth until you have a large pancake with no gaps.

4. As soon as the batter cooks and becomes firm, brush it lightly with oil or butter (optional) and turn over. Wait 5-10 seconds and remove it from the frying pan.

6. Repeat steps 4-6 until all the batter has been used.

Directions for filling:

1. In the skillet fry chopped onions on  2 tablespoons of vegetable oil. Fry until well cooked but not brown.

2. Add sliced mushrooms and cook on a medium heat till the mushrooms are cooked.

3. Season with salt and pepper. The mushroom filling should be spicy.

4. Add 2 tablespoons of bread crumbs and mix well.

5. If you chose to do the variation with Mozzarella cheese this is the time to add the cheese to mushrooms and mix well.

Directions for rolling krokiety:

Spread each nalesnik (Polish for crepe) with 1 or 2 tablespoons of mushroom filling, and fold into rectangular shaped cubes.

1. Take one crepe. Put the stuffing somehow in the middle of the crepe, but closer to one of the sides. Fold the sides to cover the filling and roll the crepe along the long side to form kind of cube.

2. In a small bowl (salad bowl works perfectly) beat 2 eggs with a fork. Add salt and peper to taste.

3. Prepare separate bowl or plate with breadcrumbs – about 1 to 1 1/2 cups.

4. Cover each rolled crepe with egg and then breadcrumbs. 

5. Fry each krokiet on hot oil on each side until golden brown.


Twarożek – Farmer’s Cheese



1 gallon whole milk

1 (16 ounce) container plain yogurt




1. Pour yogurt to a large pot and whisk it with 3 cups of milk. When the yogurt is smooth add the rest of the whole milk and stir well. Cover with a lid and leave for 2-3 days in your kitchen at room temperature.

2. After the milk becomes almost like yogurt with its consistency it is time to warm it. In a heavy-bottom pot on a low to medium heat warm the milk to about 140-145 F ( it will take about 1 to 1 1/2 hours to warm it).  When the curds forms and the whey separates turn off the heat.  Cool it down. I usually put it to the refrigerator over night.

3. Put a colander or sieve over stockpot or kitchen sink and line it with 2-4 layers of cheesecloth.  Pour the milk through the cloth to catch the curds. Gather the cloth around the cheese and tie a sting around the top to form bundle. You may tie the sting to a wooden spoon and hang the cheese curds over the stockpot and continue the draining process for approximately 2 hours.

4. After the whey is drained cut the top of the cheesecloth and place the cheese in an airtight container and store in the refrigerator up to 5 days.


Bigos – Hunter’s Stew


1 jar sauerkraut – 16 ounce – rinsed and well drained

1 small shredded green cabbage

4 thick slices of bacon, sliced into 1/4 inch pieces

1 pound Polish sausage, cubed into 1/2 inch pieces

1 pound cubed pork shoulder or pork stew meat

2 1/2 to 4 cups beef stock

1 onion, diced 

2 cups sliced fresh mushrooms

1 ounce dried wild or porcini mushrooms

2 tablespoons vegetable oil

2 bay leafs

1 can tomato paste – 6 ounce

3 medium size tomatoes, peeled and diced

Salt and black pepper to taste

1. Place dried mushrooms in a medium bowl and pour hot tap water over them and submerge them for 30 minutes, or until soft. You may cut them when soft but it is not necesary.

2. Rinse and drain well the sauerkraut and set aside.

3. Wash mushrooms and slice them. You may leave the small ones whole.

4. Fry the bacon and sausage in 2 tablespoons vegetable oil over medium-high heat for 5 minutes then add pork and fry for next 7-10 minutes until golden brown.

5. In a large pot sauté the onion and fresh cabbage in 2 tablespoons of vegetable oil. When cabbage collapses by half, add sauerkraut, fried meat, bacon, sausage, bay leafs, salt, black pepper, soaked dried mushrooms and their soaking liquid (without the sediment from the bottom of the bowl), and 2 cups of beef stock. Stir well and bring to a boil over medium heat. Lower heat to low and simmer covered for 1 hour, stirring occasionally and adding liquid as needed to prevent burning.

6. Put tomatoes to a bowl and pur boilling water over them. Let tem stay in the hot water for about 10 seconds turning them. Drain the water and now you can easly peel the skin. Dice tomatoes into 1/2 inch cubes.

7. Add tomato paste and diced tomatoes to the simmerring bigos and cover the pot. Cook gently for next hour. Again, stir occasionally and add liquid as needed to prevent burning.

Longer you cook it the better the bigos tastes. It tastes even better the next day or two. So, do not worry about the big pot of bigos.


Potato Pancakes


3 cups grated potatoes (raw)

1/2 cup flour

2 beaten eggs

1/2 to 1 tsp. salt

vegetable oil for frying

Step one:

Peel, wash, and grate potatoes.

Step two:

In a large bowl mix well grated potatoes, eggs, flour, and salt.

Step three:

Heat oil in a large nonstick pan. Pour 2 tablespoons of potato mixture and spread it slightly, you may fry approximately 3 pancakes at once. Fry on both sides on a medium heat.

Step four:

Serve with sour cream, sour cream and sugar, or sugar only.


Red Cabbage Soup


1/2 medium red cabbage, sliced

5-6 medium potatoes, peeled and diced – 2/3 to 1 inch cubes

2 medium carrots, peeled and sliced

2 1/2 Qts. water or beef/chicken broth

3 teaspoons fresh dill, chopped

6 tablespoons green onions, chopped

1 cup sour cream

2 tablespoons flour

salt and pepper to taste


In a large stockpot, boil water (or beef/chicken broth), cabbage, potatoes, and carrots until potatoes and carrots are tender. Add half of green onion and dill. In a medium bowl whisk together sour cream and flour until smooth. Add (very slowly) about 1 1/2 cup of the hot soup to the sour cream mixture whisking constantly. Pour the mixture to your soup, add salt and pepper to taste, stir well and boil for another 2-3 minutes.

Serve with fresh dill and green onions.

Vegetable salad



3 medium to large potatoes, boiled, peeled and diced

6 large carrots, boiled, peeled and diced

2 large kosher dill pickles, diced

8 hard boiled eggs, peeled and diced

1 can (15oz) sweet peas, well drained

1 1/2 cup mayonnaise

salt and pepper to taste

some parsley or green onions to decorate

if you like, you can add 1/2 finely chopped onion to make the taste even richer

In a large bowl mix all ingredients. Place the salad into desired either big serving bowl or smaller bowls for individual use. Decorate with green sweet peas, cooked carrots, fresh tomatoes, parsley or green onions. You can also use finely grated egg yolk. The more creative decoration the tastier it looks. Refrigerate for few hours before serving. This will allow the flavor of all ingredients to blend together.