Discover some of easy-to-make recipes for the best loved Polish dishes.
Pasta with poppy
For the poppy mass
- 1 cup poppy seeds
- 3 tbsp honey
- 2 tbsp raisins
- 2 tbsp salmon petals
- 1 tbsp chopped walnuts
- 1 tbsp orange peel
Rinse the poppy with boiling water and drain. Grind the poppy in a mincer 3-4 times. Add honey, raisins, nuts, orange peel and almonds. Stir fry for about 5 minutes until it becomes smooth.
For the dough
- 2 cups flour
- 1 egg
- salt
Make dough by mixing flour, salt and an egg and knead for about 15 minutes. Leave it to rest for about 20 minutes. On a lightly floured surface, roll the dough flat and fold several times. Cut into thin slices with a sharp knife. Hang pasta to dry before cooking. Once cooked, mix with the poppy mass and serve hot or cold.
Pierogi
- For the dough:
- 3 cups wheat flour
- 5 tbsp salt
- 75 cup boiling water
- 5 tsp oil
Mix flour, water and salt in a bowl and stir with a fork or a wooden spoon. Add oil and knead the dough with a hand until it is smooth. Cover the bowl with a cotton cloth and set aside for about 20 minutes while you prepare the filling
For the filling
- 3-4 potatoes, peeled
- 1.5 cup cream or cottage
- salt and pepper
Peel and boil the potatoes. When they are soft, dry them in a collander and mash until blended. Add cheese, salt and caramelized onion and mix until it becomes smooth. Season with salt and pepper.
Roll the dough thinly and cut out circles. Place the filling on one side, fold the other side over the filling and pinch to seal. Cook in salted water until they float back to the surface. Cook for another 2-4 minutes and remove with a slotted spoon. Serve with fried bacon or butter.
Polish meat balls
- 1 roll
- 3/4 pound ground beef
- 1/2 pound ground pork
- 1 finely chopped onion
- 1 large egg, slightly beaten
- salt and pepper
Soak the roll in milk (optional) or water until soft. Add beef, pork, onion, egg, salt and pepper, and mix thoroughly. Form round or oval meatballs, lightly coat with bread crumbs and fry slowly on both sides. Serve with mashed potatoes and beetroot salad.
Polish flaki
- 1 pound pork tripe, cut up and blanched
- 1 pound beef
- 1 leek
- 4-5 carrots
- 1 celery
- 2 parsleys
- 2 tbsp butter
- 1 tbsp marjoran
Cook the beef and add shredded carrots, celery, parsley and leek to the stock. Cook for another 30 minutes. Pour the tripe, season with salt and pepper, and simmer for an hour and a half. Add marjoram and serve with a roll.
Polish Potato Cakes
- 2 pounds grated potatoes, drained of excess fluid
- 1/4 grated onion
- 2 eggs, slightly beaten
- 2 tsp flour
- 3/4 tsp salt
Blend all ingredients together and fry until they are brown on both sides. Put on paper towel for excess oil. Serve with fried bacon, sour cream or applesauce.
