polish cuisine - continuation

BASIC BEEF BROTH

rosol wolowy

1  1/2 pounds shin bone and knuckle

1 1/2 pounds beef rump, cut into 1-inch cubes

4 quarts water

salt to taste

10 peppercorns

3 bay leaves

3 sliced onions

2 carrots, cut in chunks

4 spring parsley

1 white turnip, cubed

dash thyme

3 whole cloves

Have the butcher crack the knuckle and shinbone. Place the bones and meat in a large pot and cover with water. Add the remaining ingredients and bring to a boil. Simmer for 3 hours. Skim several times. Remove the meat and use for another purpose. Strain the broth through a sieve or cheesecloth. Remove the fat from the top when chilled

HOT BEER BARSHCH

goracy barszcz na piwie

1 pound raw, sliced beetroot

4 cups water

1/2 cup rye bread crusts

2 cups Kvas

2 cups water or beef stock

1/2 cup sour cream

Place beetroot in a large bowl. Boil the 4 cups of water, allow to cool. then pour over the beetroot. Add the rye crusts and cover the mixture with a clean cloth. Leave in a warm spot, untouched for 3 to for days, or until the beetroot begins to ferment.(The time can vary according to taste.) Combine this with Kvas and stock, then heat. Serve with sour cream.

HOT BEER SOUP

zupa z piwa na goraco

4 cups beer

4 cups water

2 tablespoons sugar

1 tablespoon butter

3 egg yolks

1 cup heavy cream

Mix the beer with the water and bring to boil; stir in the sugar and butter, then simmer for 1/2 hour. Beat eggyolks until frothy. Add the cream to the yolks and beat again . Gradually fold the beer mixture into the egg-cream , beating continuosly. Simmer the soup for another 10 minutes. ( to avoid curdling do not bring to boil.) Serve in preheated bowls

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Fresh green salads  are not as ppopular in Poland as they are here, however there are variety of salads that are uniquely Polish. Onion, cabbage, sauerkraut, leek and apple are some of the more favored ingredients used in these salads. Lemon juice and sour cream are usually used for dressing, but mayonnaise may be substituted.

LETTUCE AND SLICED EGG SALAD

salata z jajkami

2 heads lettuce , washed

1 cup sour cream

dash salt

1 teaspoon honey

6 sliced hard-cooked egg or 6 sliced pickled egg

1 sliced onion

Seperate lettuce leaves and arrange on platter. Mix the the dressing of the sour cream, salt and honey and pour over the lettuce. Arrange the sliced eggs and sliced onions on the top. Chill and serve.

CHICKEN PAPRIKA

paprykarz z kury

4 chicken breasts with wings

4 tablespoons butter

1 diced onion

2 large tomatoes, peeled

1 small diced green pepper

dash salt

1/4 cup water

1/2 cup sour cream

2 tablespoons flour

lightly brown the chicken in the butter and remove. Saute the onions in the same skillet. Add all ingredients except the sour cream and flour. Blend the sour cream with the flour and slowly add it to the rest of the ingredients. Simmer for 20 minutes and serve.

NEW POTATO DUMPLINGS

knedelki z kartofli

6 boiled potatoes, peeled and riced

3 tablespoons finely chopped parsley

1 cup flour

3 eggs

1/2 cup bacon bits and drippings

Mix all ingredients except bacon. Form small balls with your hands, then drop the dumpling balls in a large pot of boilling water for about 5 minutes, or until they rise to the top of the water. Cook only a few at a time. Remove the dumplings with a slotted spoon. Keep completed dumplings warm until all are cooked, then drizzle the bacon bits and drippings over the the dumplings just before serving.

 

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Mazurek is traditionally only served on Easter, but with the infinite variety of recipes available it seems foolish not to bake it at other times of the year as well.



MAZUREK ROYALE

mazurek krolewski

1 cup butter

1 cup + 2 tablespoons sugar

8 ounces ground almonds

1 teaspoon vanilla extract

1 orange rind, grated

6 egg whites

1 1/2 cups flour, sifted

Thoroughly cream the butter and sugar. Combine with the almonds, vanilla and orange rind.

Beat the egg whites until stiff. Alternately add the flour and the egg white to the mixture.

Roll out thin and place an a buttered cookie sheet. Spread dough with fingers to cover sheet entirely.

Bake at 350 F for 35 minutes. cool slightly, then cut into "diamonds" squares.