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Zupa ziemniaczana

Polish No Comments »

Zupa Ziemniaczana (Polish Potato Soup)

Posted by Olga 3/28/02 8:34:13 am

This is a hearty creamy soup is simple, but has a surprisingly rich flavor.
Instead of the sour cream, milk can be used, but sour cream tastes much better.

7 medium potatoes (2 3/4 pounds), peeled
and cut into 1- to 1 1/2-inch cubes
3 medium carrots (9 ounces), peeled and thinly sliced
3 celery stalks (3 1/2 ounces), thinly sliced
1 large onion (12 ounces), peeled and chopped
1 1/2 quarts (48 ounces) water
2 cups (16 ounces) broth (chicken, beef or pork)
2 tablespoons (1 ounce) butter
2 tablespoons (1/2 ounce) unbleached all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup (9 ounces) sour cream or 1 (8 ounce) container

Place the potatoes, carrots, celery and onion into a large pot. Add the water and broth, and cover the pot with a tight-fitting lid.
Cook the soup over medium heat for 30 minutes, or until the vegetables are tender.

Melt the butter in a small saucepan.
Stir in the flour, salt, and pepper.
Cook the mixture over medium-low heat, stirring constantly, until it bubbles.
Add 1/4 cup of the sour cream, stirring till smooth, then add the remaining sour cream and bring the mixture to a boil, stirring constantly.
Stir the sour cream into the soup.
Bring it to a simmer over medium heat, reduce the heat to low, and simmer for 10 minutes.

Serve the soup hot, garnished with chopped parsley, chives, or scallions, if desired.

Yield: about 14 cups, 9 to 10 generous servings.

Polish Halushki With Potato dumplings

Polish No Comments »

Polish Halushki with Potato Dumplings

Posted by jerseyjan 7/17/01 10:47:14 am

One of my family’s favorites.
Very rich and fattening but worth it.
My Mom taught my Dad and Dad taught me.
My brother and I grew up on this.

Potato Dumplings
4 peeled and grated Idaho potatoes
2 eggs
2 teaspoons salt
About 3 1/2 to 4 cups flour

Grate potatoes, add salt, eggs and flour.
Add a little water (about 1/4 to 1/2 cup) if dough is too stiff.
Drop small portions from tip of spoon into boiling water.
Cook 5-8 minutes.
Drain well. Keep warm.

Fry 1 pound bacon and crumble into pieces.

Fry 1 medium head (core removed) of chopped cabbage and 3 medium diced onions in butter till slightly browned.
Season with salt and pepper.

Combine cooked potato dumplings, crumbled bacon, browned cabbage and onions.
Add a little more butter, if needed, if it appears too dry.
Season to taste.

Best if served immediately.

* NOTE: To raw potato dumplings mixture I sometimes add 1 tablespoon chopped fresh parsley and 2 cloves minced fresh garlic.

Polish pierogi

Polish No Comments »

Polish Pierogi

Posted by bettyboop50 May 3, 2001

I am always making pierogi for my family.
When I make these, it’s like my children have radar and flock to the house.
They don’t last long - everything goes in one sitting.
This makes a lot.
What you can do is prepare the pierogi and then place them on baking sheets and freeze them, then place them in a zip lock bag or vacuum seal them and use them as needed.

5 cups flour
1 teaspoon salt
3 large eggs
1/2 cup (1 stick) butter softened
3/4 to 1 1/4 cups water

2 to 3 medium onions chopped
1/2 to 1 cup (1 to 2 sticks) butter
6 medium potatoes, peeled, boiled
and mashed or put through a ricer
1 (8 ounce) package farmers cheese
Salt and pepper to taste

Mix the flour and salt in a food processor add the eggs, butter and water ( starting with 3/4 cups if the dough is dry, adding 1 tablespoon at a time until the dough is smooth and elastic, adding up to an additional 3/4 cups if needed) pulsing until kneaded by machine and a ball is formed, or you can use a mixer to do this processor, I find a food processor works well.
Remove dough from bowl and let sit in a warm place for about 15 to 30 minutes.

Melt butter in a large fry pan and add onions sauté until onions are lightly browned, set aside.

Combine potatoes, cheese, salt, pepper and as much of the sautéed onions as you like, reserving the rest to toss with cooked pierogi.
Mixing well to combine.
Taste for seasoning. Set aside.

Divide dough into 3 to 4 equal portions.
On a lightly floured surface, roll one portion of dough out to about 1/8-inch thickness. Cut a 3-inch round circle with biscuit cutter.
Place one tablespoon of filling on one side of each round.
Using your finger, moisten one side of dough with some water.
Pick up the circle and fold dough over filling and pinch edges together to firmly seal the filling.
( this is very critical, if you don’t pinch the dough together tightly, you will have gaps and when you boil the pierogi, the filling will come out).

Place the filled pierogi onto a lightly floured baking pan, cover until you finish with remaining dough and filling.

In a large wide pot, fill with water and bring to a boil over medium to high heat, when water is at a rolling boil, drop 5 to 6 pierogi and cook while stirring gently with a wooden spoon until they float to the top of pot.
Cook a couple minutes longer.
Remove with a slotted spoon into a warmed deep glass bowl, soon with sautéed onions and butter.
Serve warm with some sour cream on the side.

NOTES: These are delicious fried and served with sour cream.
I also make these filled with fresh blueberries mixed with sugar when blueberries are at their peak and Polish kapusta.

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