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LOCATION: Recipes >> Polish >> POLISH SAUERKRAUT (KAPUSTA)

Print this Recipe    POLISH SAUERKRAUT (KAPUSTA)

1 ounce dried mushrooms, soaked for 1/2 hour in 1/2 cup warm water (reserve H2O)
3 tbsp butter
1 large yellow onion, peeled and diced
1 medium tomato, chopped
2 pounds fresh sauerkraut, in plastic, or bottled, rinsed and drained well
1 cup dry white wine
1/2 cup beef stock
1/8 tsp freshly ground black pepper
2 tbsp all-purpose flour
pinch of salt (optional)

Drain the mushrooms, reserving the soaking water. Puour water through a
fine strainer and set aside. Coarsely chop the mushrooms and saute them in
the butter. Add the onion and tomato and saute until the onion is clear.
Add the sauerkraut, wine, beef stock, reserved mushroom water, and pepper,
and bring to a simmer. Sprinkle the flour over the top of the sauerkraut
and then stir in well. Simmer, covered, stirring occassionally, for 30 minutes.

Serves 4-6


POLISH LAZY DUMPLINGS (PIEROGI LENIWE)

2 pounds dry-curd cottage cheese or farmer cheese
4 large eggs, beaten
1.5 tsp salt
2 cups all purpose flour plus more for rolling
10 quarts water

Garnish: 1 cup bread crumbs, lightly toasted in 3 tbsp butter in a frying pan

In a medium bowl mash the cheese with a fork. Stir in the eggs, 1/2 tsp of
the salt, and the flour, all at once.

Turn the dough out onto a floured board and divide it into 4 pieces. Roll
each piece out into a rectangle 12 inches long and 2 inches wide. Cut each
piece on the diagonal into about 10 pieces.

Bring 10 quarts of water to a boil and add 1 tsp salt. REduce the water to
a lightly rolling simmer and add 1/3 of the dumplings to the pot. Simmer,
uncovered, until they float to the top. Remove them with a slotted spoon
and drain. Continue until all dumplings are cooked.

Serve with a garnish of toasted bread crumbs. Makes about 40 dumplings.




POLISH NOODLES AND CABBAGE (KLUSKI Z KAPUSTA PO POLSKI)

1/4 cup butter
1/2 cup peeled and chopped yellow onion
4 cups chopped or thinly sliced cabbage
1 tsp caraway seeds
1/2 tsp salt
1/8 tsp freshly ground black pepper
1 8-ounce package egg noodles
1/2 cup sour cream (opt)

Melt the butter in a large skillet. Add the onion and saute until
transparent. Add the cabbage and saute 5 minutes, or until tender but still
crisp. Stir in the caraway seeds, salt and pepper.

Meanwhile, cook the noodles in salted water as directed on package. Do not
overcook. Drain well.

Stir the noodles into the cabbage and add the sour cream. Cook 5 minutes
longer, stirring frequently.

Serves 4-6





POLISH MUSHROOM AND BARLEY SOUP (KRUPNIK POLSKI)

1 ounce dried mushrooms, soaked for 1/2 hour in 1 cup of warm water
10 cups beef stock
2 cups water
1 cup pearl barley
1/4 cup butter
2 carrots, diced
2 potatoes, peeled and diced, about 1 lb
1 stalk celery, chopped
1/2 cup green beans, fresh or frozen, cut into 1/2-inch pieces
1 tbsp parsley, chopped
salt and freshly ground black pepper to taste

Garnish: 1/2 cup sour cream


Soak the mushrooms and drain them, reserving the soaking water. Chop the
mushrooms into 1/2-inch dice. Pour the mushroom water through a fine
strainer into the beef stock, avoiding any sand or grit that may be at the
bottom of the bowl.

Bring the 2 cups of water to a boil in a medium saucepan. Add the barley
and simmer, covered, until all the moisture is absorbed, about 15 minutes.
Stir the butter into the barley. Set aside.

Heat the beef stock in a large pot and add all the remaining ingredients,
except the garnish. Bring to a simmer and add the barley/butter mixture,
stirring well to separate the grains. Cook, covered, until the barley is
tender, about 1 hour. Add salt and pepper to taste.

Garnish with a dollop of sour cream. Serves 8-10 as a soup course.



POLISH CHICKEN WITH MUSHROOMS
(Potrawka z kurczaka Polskiego)

1 fryer chicken, about 3 1/2 lbs, quartered
2 cups water
1 stalk celery, chopped
1 carrot, chopped
1 tbsp chopped parsley
1 ounce dried mushrooms, soaked for 1/2 hour in 1 cup of warm water
salt and freshly ground black pepper to taste
2 tbsp each butter and flour cooked together to form a roux
1/2 cup dry white wine
2 egg yolks

Place the chicken pieces in a stove-top covered casserole and add the 2 cups
of water. Bring to a boil. Soak the mushrooms and drain them through a
fine strainer, reserving the soaking water. Chop the mushrooms. Add the
celery, carrot, parsley, mushrooms, along with the strined soaking water.
Add a bit of salt and pepper to taste and simmer the whole, covered, for
about 1 hour.

Remove the chicken to a heated platter and thicken the pan liquid with the
roux. Add the wine and bring the sauce to a simmer. Remove the pan from
the heat. Place the egg yolks in a 2 cup glass measuring cup and add about
1/2 cup of the sauce, stirring all the time. Blend this mixture into the
sauce in the pot, then return the chicken to the pot. Test for salt and
pepper. Heat the dish to serving temperature but not toa simmer or the eggs
will curdle.

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