| :: BIGOS |
Ingredients:
1 kilo sauerkraut, 800grams (28 ounces) sweet cabbage,
2 onions, 100grams (3,5ounces) sausage, 0,5 kilo
pork, 100grams (3,5ounces) smoked bacon, salt, pepper,
bay leaf, pimento, 50grams (1,76ounces) tomato puree
Preparing:
Cut the sauerkraut couple of time, pur water over
it and boil in a pot with the lid open. Chop the
sweet cabbage and onion, cook it and ad to sauerkraut.
Slice meat on small pieces, seal it using fat and
when the cabbage is half cooked throw meat with
fat to it. Ad bay leaf, pimento and cook it slowly.
Peel and slice the sausage, dice the bacon, melt
it in a frying pan and ad it to sauerkraut. You
can season it with salt and pepper. You can ad tomato
puree.
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| :: STEWED RIBS IN CABBAGE |
Ingredients:
1 kilo pork ribs, 0,5 kilo white cabbage, 0,5 kilo
sauerkraut, 1 onion, 3 cloves of garlic, 200grams
(7ounces) smoked bacon, consommé, flour, oil, caraway,
bay leaves, pimento, salt, pepper (traditionally
freshly grounded)
Preparing:
Fry the ribs in a pot, season it with salt and pepper,
ad diced onion and stew it a bit; shred white cabbage
ad meat and season with caraway (one teaspoon),
one bay leaf, three grains of pimento; throw cabbage
(fresh and pickled) pour the consommé and stew.
Dice the smoked bacon and fry it in a frying pan.
Ad pork scratching to the cabbage. Make bechamel
on the remaining fat adding some flour. Stew it
all for couple of minutes and … bon apetit!
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| :: CHRISTMAS EVE PIEROGI
WITH CABBAGE AND MASHROOM |
DOUGH: 1 kilo
flour, 2 eggs, warm water (depends on how much
will the flour take), 3 spoons oil
FILLING: around 800grams (28ounces)
sauerkraut, 100grams (3,5ounces) dried mushrooms,
2 onions, 2 spoon oil, salt, pepper
Preparing:
Wash mushrooms, soak them for the night, cook
in a water, the one they were soaking in, drain
them and mince (you can use the stock for soup
or sauce) and cool it. Put eggs to mushrooms and
mix it. Cook the cabbage in a small amount of
water – keep it covered. When it’s cooked take
off the cover, wait a moment, cover it again and
cook. Peel the onion, dice it well and fry it
gold colour. When the cabbage is cooked impress
it well, mince and chop it, ad fried onion with
fat and mushrooms, season it with salt and pepper
and mix.
Prepare the dough mixing all the ingredients.
Knead it around 15 minutes – till the air bubbles
will blow.
Roll out the dough on a flat pancake (around 2-3
millimeters) and cut off the circles with the
glass. Put the filling on and stick it together.
Cook it in a salty water around 3 minutes till
they appear on surface. Cooked pierogi put on
the warmed platter, pour the diced and fried onion
on.
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| :: CABBAGE WITH MUSHROOMS |
Ingredients:
0,75 kilo sauerkraut, couple of dried mushrooms, 1
onion, 1 spoon fat, 1 spoon flour, seasons
Preparing:
Put the sauerkraut to the pot, ad mushrooms
washed in warm water. Cook it. When the mushrooms
are soften take them out and chopped.
Fry the onion on one spoon of butter or oil, fry it
with one spoon of flour and mix it with cabbage. Ad
mushrooms, season it with sugar and caraway. You may
ad some soaked, cooked and chopped prunes. Stew it
all for some minutes more.
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| :: CABBAGE SOUP |
Ingredients:
1,5 liters bone stock, 300grams (10,5ounces) beef
or pork, 600grams (21ounces) sauerkraut, 100grams
carrot, 25grams parsley, 100grams onion, 70grams tomato
puree, 25grams (0,75ounces) flour, 100grams (3,5ounces)
cream, 50grams (1,75ounces) pork fat, pimento, pepper,
bay leaf, green parsley, garlic.
Preparing:
Cook meat in bone stock till its soft, take it out
and dice. Strain the stock. Chop the cabbage, put
it in a pot, ad half of the tomato puree, ad some
stock and stew it till its soft. Clean the vegetables.
Cut carrot and parsley in stripes, dice onion and
fry it all on the fat melted out from half of pork
fat adding the rest of the tomato puree. When the
stewing gets to the end ad vegetables and mix it.
Pour the rest of the stock over and ad seasons and
garlic rubbed with salt. Make béchamel
from flour and the rest of the pork fat. Before serving
put it with chopped meat and cream.
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| :: CUCMBER SOUP |
Around 1,5 liters stock, 7 or 8 big
pickled cucumbers, middle-sized onion, one clove of
garlic, 2 spoons flour, 2 spoons butter, 100mililitres
cream, 3 potatoes, magi
Preparing:
Cook the stock. Fry diced onion and robbed garlic
on butter. Grate cucumbers put it to onion and garlic
and fry it. Now put the fries cucumbers with the stock.
Peel the potatoes, dice them and put to the soup.
When the potatoes are soft make the flour and cream
suspension and slowly pour it over to the soup stirring
all the time. Season it for your taste and cook it. |
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