A simple, yet healthy recipe. Borscht is made in Eastern Europe; from Russia to Ukraine, to Poland. Poland also has another borscht, that is white (without beets, barszcz biały).
After browsing recipes in English and Polish, the Polish variety of borscht is very simple. Some may make a fermented beet starter, also known as kwas. Others simple make it a beet soup. You can’t really add beets to anything without making a mess, so be prepared for some clean up (I don’t recommend storing leftovers of this one as this can make a mess)
There are basic ingredients in the soup, nothing fancy:
- Beets, or beet kwas
- Onions (white or yellow)
- Beef, Vegetable, or Chicken Broth
- Marjoram or allspice
- Salt and Pepper
- Vinegar, or lemon juice (if omitting the kwas
- (Optional: carrots and celery)
- You can either bake the beets in the oven first, or add in them chopped, raw. Either way, start with sautéing your onion.
- Then add garlic and beets, and any other vegetable you are using.
- Add stock, vinegar or lemon juice, and seasoning, and simmer for as long as you would like.
- It is optional to top with fresh dill and/or sour cream as well.
Side note: the Polish borscht is the simplest of them all. Russians may add cabbage and meat as well, and the Ukrainians add extras as well. There is also a traditional Christmas meal in Poland where mushrooms are added to the borscht.
I hope you enjoyed reading, learning, and cooking!
An Eastern European food typically attributed to Polish origin. It can be a vegetarian dish by not using pork, and is mostly omitted anyways. I added it for more filling. This takes about 10 minutes from starting your prep to finish. Cheap, delicious, and easy.
- Egg noodles
- (Optional) – pork: bacon, pancetta, kielbasa
- Heat a pot of water and a pan with some butter and pork if using.
- Chop the onion then put in pan of butter and sauté for a couple minutes
- Add egg noodles to water then chop your cabbage
- Add your cabbage and some salt and pepper to pan of onions and cook until soft
- Add drained egg noodles.
I don’t think this has any cultural origin, but rather just a neat little snack. I was speaking with an elderly customer at my work who said her German grandmother used to prepare these, and then she herself prepared them for school time snacks due to them being filling.
- Peanut butter
- Dried Milk
- Ratio of 1:1:2
- Mix, then roll into ball
- Roll ball into sugar, powdered sugar, oats, graham crackers, or anything of your choice
- Cool to firm
More info about gołabki under recipe.
2 ways to go about it. You can make and cook your meat mixture formed to fit cabbage rolls or roll cabbage with raw meat then bake with tomato sauce on top. The meat mixture can fit your preference and since it is just a cabbage roll, you can do what you want with it.
- 1 head Cabbage, boiled for 2 minutes, until leaves are soft
- Ground beef
- Rice, cooked
- Garlic cloves, minced
- Olive oil
Tomato sauce (I believe everyone should have their own personal sauce but canned is up to you, or follow my unmeasured recipe)
- Tomatoes, quartered. For every 2lbs of fresh, I normally add a 16oz can with the juice.
- Basil, big handful, chopped
- Rosemary sprigs chopped fine
- S & P
- Olive oil
- Start your tomato sauce. I like roasting all of the ingredients on 375 then I peel the tomatoes after they are really soft. Then I crush them by hand and put on stove to reduce for at least 1 hour.
- Cook rice
- Boil cabbage and let it drain until ready to roll
- Then make your meat mixture and either preheat your oven to 375 for the gołabki, or cook the meat in the oven or on the stove.
- Roll the cabbage and top with sauce. If the meat is uncooked, it usually takes about 30 minutes, and if it is cooked, you just want the cabbage warm again.
A Polish sauerkraut and pork soup. The pork used can include: bacon, Kielbasa, pork ribs, ham hock, or a combination of them. The vegetables used are normally: carrots, celery, potatoes, and of course cabbage in the form of sauerkraut. Common spices used are: peppercorn, allspice, bay leaves, dill, paprika, marjoram, parsley, and salt.
Recipe. Meat 1/3 lb chopped bacon, 1 lb pork ribs cut into 1 rib pieces. Vegetables (all diced except sauerkraut) 1 medium onion, 2 carrots, 1 lb sauerkraut, 1 large or 2 medium peeled potato. Spices 64 ounces of chicken stock, 3 allspice, 3 peppercorn, 3 bay leaves, 1/2 tsp marjoram.
- To start: Heat 2 tbsp of butter in a large pot and then put in the bacon, onions, carrots, and ribs. Brown the ribs slightly and crisp the bacon.
- Add the stock and the spices. Bring to a simmer then cook ribs to about 165, until almost fall off the bone.
- Put drained sauerkraut in a separate pan with 2 tbsp of butter and 3 tbsp sugar; cook until brown.
- Add sauerkraut and potatoes to pot and finish cooking ribs, until about 190 or when ribs fall off bone.
To start out my blog I went for the simplest of recipes that can be adjusted to how you like: plain or with seasoning.
The basic ingredients are:
- Panko, Italian, or season your own Breadcrumbs
A kotlet is just a piece of meat with the main ones being used are pork chops or chicken breasts. Both are very popular in Poland, but I am focusing on the chicken one today, although you can use the same process for both.
To start, you flatten the meat with a tenderizer. Then season with salt and pepper. After, get out three plates and put flour, beaten eggs, and breadcrumbs on separate plates.
Then just get a pan hot on medium high heat, put at least 1/4 inch of oil in it and then cook until each side looks like it has a good crisp on it.
Well, that’s it for my first recipe post, and now I will give in detail how I made mine.
You can check out my Instagram: