POLISH RECIPES VIDEO

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Polish Halushki


Polish Halushki

Ingredients

* 1 1/2 pounds pork chops
* garlic powder to taste
* salt and pepper to taste
* 1 onion, chopped
* 1 large head cabbage, cut into squares
* 1 pound large egg noodles
* 1 tablespoon butter

Directions

1. Sprinkle pork chops with garlic powder, salt and pepper and place in a large greased sauce pan or deep skillet with chopped onion and fry until very brown and well cooked. It is ok if they stick a little, as the drippings are essential in this dish. When done, remove chops and set aside.
2. Add a little water to the saucepan or skillet and mix up the drippings a bit. Place cabbage into the pot, and allow to cook down completely.
3. In a separate large saucepan, boil the egg noodles in water until cooked. Drain noodles and mix in butter.
4. Cut up the pork chops to bite size pieces and set aside. When the cabbage has cooked down, add pork and cooked noodles and mix completely. Enjoy!


Kielbasa and Cabbage


Kielbasa and Cabbage

Ingredients

* 6 slices bacon
* 1/4 cup water
* 2 tablespoons white sugar
* 1 onion, chopped
* 2 teaspoons minced garlic
* 1/4 teaspoon crushed red pepper flakes
* 1/4 teaspoon seasoning salt
* 3 teaspoons caraway seed
* 1 large head cabbage, cut into small wedges
* 1 pound Polish kielbasa

Directions

1. In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
2. Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
3. Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot. Enjoy!


Pierogi with (white) Mushrooms and Eggs


Pierogi with (white) Mushrooms and Eggs

Ingredients:

  • pierogi dough
  • 1-2 onion for stuffing and sprinkling fried pierogi
  • 300 g of white mushrooms
  • 2 hard-boiled eggs
  • 50 g of butter for frying onion and mushrooms
  • shredded parsley leaves
  • salt
  • pepper
  • breadcrumbs may be needed
  • roux
Method:
  • Peel 50 g of onion and cut into cubes.
  • Rinse white mushrooms and also cut up into cubes.
  • Melt the spoonful of butter on the frying pan and throw onion. Brown it.
  • Now you can throw mushrooms onto the frying pan.
  • Add half a cup of pure water, mix and put a lid on the frying pan. Stew gently warming for 15-20 minutes.
  • In the meantime cook two hard-boiled eggs.
  • Cut hard-boiled eggs with knife into small pieces.
  • At that time mushrooms and onion should be ready. Remove the frying pan from the cooker and mix with eggs.
  • Add portion of shredded parsley leaves, salt and black pepper. Stir precisely. Season to taste.
  • If the stuffing is too thin add breadcrumbs with little portions and mix, until more dense consistency.
  • Cut circles out of dough prepared according to our recipe. Arrange filling in the middle and fold pierogi gluing its edges carefully.
  • Cook pierogi on salted water. When pierogi are ready take them out of water and sift out.
  • Dice half an onion. Throw onion and cooked pierogi onto frying pan with melted butter (or warm oil) and fry. Fry pierogi from both sides, until browned.
  • Put pierogi on plates and sprinkle with onion, with which we fried them.
  • You can also prepare the roux. Fry breadcrumbs on butter and pour it over pierogi. However, this is optional. Serve pierogi with eggs and mushrooms filling when hot.Enjoy!