6. „Pierogi” are served in a variety forms and
taste.
In Poland „pierogi” are often filled with fresh
white cheese, boiled and minced potatoes
and onions. This typ is called "pierogi ruskie"
- Ruthenian dumplings.
There are also „pierogi” filled with minced
meat, mushrooms and cabbage or for dessert
any assortments of fruits - various berries:
stawberries or blueberries.
7. We traditionally prepare two
types of pierogi for
Christmas Eve supper –one
kind is filled with
Sauerkraut and dried
mushrooms,another-
Small uszka filled only with
dried mushrooms .
8.
9.
10. GOŁĄBKI ang.”Pigeons” are not only birds
but also our Polish Food. We make them
with meat and rice or buckwheat and
mushrooms(the latter rather serve as a
dish on Chrismas Eve). First,let’s get out
the cabbage leaves in boiling water, then
fill stuffing(shown above),pour tomato
sauce and baked in the over.
BON APPETIT:)))
11.
12. Pierniczki are Polish gingerbread
cookies. The Polish city of Torun, has
been famous for it’s gingerbread
cookies and cakes - piernik - since the
Middle Ages. Chocolate-glazed, heart-
shaped pierniczki are passed out to
children on Dec. 6 by Święty Mikołaj -
St. Nicholas.
Store in an airtight jar and glaze just
before serving.
13. Ingredients:
2 large eggs
1 cup sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1 teaspoon baking soda dissolved in 3 tablespoons water
1 cup honey
3 cups all-purpose flour
.
Chocolate Glaze (optional):
4 ounces chopped semisweet chocolate
4 ounces butter
1 tablespoon water
14. Preparation:
1. In a large bowl, beat eggs with sugar until light and lemon-
colored. Add the spices, baking soda-water mixture and
honey. Mix well. Add flour gradually and mix until a stiff dough
forms. Shape into a ball, wrap in plastic and let it rest for 30
minutes.
2. Heat oven to 400 degrees. On paper cut to fit your baking
pans, roll the dough to a 1/4-inch thickness. Cut into whatever
shape you desire. Lift the parchment paper by opposite corners
and place on the baking pans. See these steps for rolling and
cutting gingerbread.
3. Bake for 10 minutes or until lightly brown around the edges.
Let cool completely before storing in an airtight container. It's
best to ice or glaze these cookies right before serving.
4. To make the glaze, combine all the ingredients in a
microwaveable bowl and nuke for 20 seconds at a time until
almost completely melted. Stir until smooth. Use immediately.
15.
16. Polish Rye Soup - The traditional Polish soup
with a sour taste, which comes from
fermentation of rye flour and bread crusts.
Żurek soup is especially eaten during the
Easter holidays. To serve it like the Polish do,
hollow out a round loaf of bread and pour
żurek in it,. This soup is often accompanied
with hard-boiled eggs, a roll, and polish
sausage, usually a white sausage.
