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Poland recipes
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Sweet and Sour Beer Soup
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3 pints beer, 1 cup sugar or
less to taste, 4 egg yolks, juice of 2 lemons, grated
rind of 1 lemon, 2 inch stick of cinnamon ,1 jigger rum,
2 Tbsp seedless raisins |
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Beat egg yolks and half
the sugar until very light. Add lemon juice and rind. Bring beer
to a boil, covered, with cinnamon and the rest of the sugar. Let
cool slightly. Then place in a double boiler over boiling water
and stir in eggs, stirring constantly. Add rum and raisins and
chill. Serve with croutons. Serves 6. |
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Bigos |
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1 kg cabbage (2
1/4 lb) 1 kg sauerkraut 8 dl water (1 2/3 pt) 500 g
roast pork (1 1/8 lb) 500 g roast beef 600 g sausage,
variety (1 1/3 lb) 400 g boiled ham (7/8 lb) 10 boletus
mushrooms, dried 10 stoned prunes 10 juniper berries,
crushed 10 peppercorns 1 bay leaf 2 onions 2 cooking
apples 1 1/2 dl dry red wine (1/3 pt) 1 ts honey 2 tb
lard salt pepper.
Servings:8. Bigos can be
reheated for several days. Its flavour improves as it
matures, tastes best on the third day. |
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Drain the excess juices
form the sauerkraut (if necessary: chop it finely). Chop the
cabbage, pour boiling water over it and drain. Rinse the
mushrooms, cover with a little warm water and leave to soak for
15 minutes. Cook the mushrooms in their soaking liquid for 30
minutes, drain and cut into strips. Keep the mushroom stock.
Peel the apples and cut into cubes. Peel and chop the onions,
lightly fry them in 1 tb of lard. Put the cabbage and the
sauerkraut into a large saucepan, add onions, mushrooms,
mushroom stock, apples, prunes, juniper, bay leaf and
peppercorns. Add 8 dl of boiling water, cover and cook (low
heat) for 1 1/2 hours. Cut the meats into cubes. Slice the
sausage and fry it lightly in lard. Add all to the pan. Pour the
wine in, add honey and cook for a further 40 minutes. Stir
frequently taking care not to burn it. Serve hot with whole meal
bread. |
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Red Cabbage with Onion and Apple
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1 thin sliced onion,
2 tsp caraway, 2T fat, 1 1/4 lb red
cabbage shredded, 1/2 c water, 2 T sugar, salt and
pepper, 1 large apple
grated, 1 T vinegar |
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Cook onion and caraways
seeds 15 minutes . Do not brown. Add cabbage and water sugar and
seasonings cook 30 minutes. Stir in apple and vinegar Cook
uncovered 20 mins to evaporate water, stirring frequently. Good
served with pork or sausages. |
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Pickled
Herring
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3 whole salt herrings, 4
peppercorns, 2 large onions chopped, 4 whole
allspice, 1 cup vinegar, 1 tsp
sugar |
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Soak herrings in cold
water for at least 24 hours changing it every 8 hours or more
often. Remove the milt, skin, bones and cut each herring into 4
pieces. Arrange onions and herring in layers in a jar, pour
boiled vinegar mixed with sugar. Keep in cool place overnight. |
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