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33 ounce jar polonaise sauerkraut
1 savoy cabbage, shredded
2 pounds lean beef roast, cubed
2 pounds lean pork roast, cubed
1 pound breakfast sausage links
1/2 pound thick sliced smoked bacon
1 pound kielbasa
1 onion, chopped
1 small can tomato paste or sauce
3 to 5 bay Leaves
salt
pepper
oil
1/8 cup sugar

Heat a large pot of water to boiling. Add the sauerkraut and let
simmer. Add cabbage and onion to the sauerkraut in the pot.

Brown the beef and pork in hot oil in batches. Season as desired
with your favourite herbs. When the beef and pork are browned
add to the pot. drippings and all.

Cut the kielbasa into slices and sear in a frying pan. Add to the
pot.

Cut the bacon into half inch long pieces and fry. Drain off the
extra fat as necessary. When the bacon is done, add to the pot.

Add salt, pepper, sugar, and the bay leaves to the pot. Mix well
and stir in tomato paste or tomato sauce.

Add water as necessary. Simmer at low heat. The longer it simmers,
the better it gets. Leftovers can be frozen and thawed. Or you can
just store in the refrigerator and reheat through the week.





Faworki (Chrust)
Made for the Tuesday before Ash Wednesday.

2 cups flour
2-3 egg yolks
2 tablespoons soft butter
2 tablespoons confectioners sugar
1/3 cup sour cream
1 tablespoon 6% white vinegar or alcohol
2 tablespoons rum
lard or oil for fryimg

Mix butter, egg yolks, sugar and alcohol or vinegar together.
While mixing, slowly add flour. Knead the dough. Keep beating and
kneading the dough for 15 minutes. When ready, put it in a bowl,
cover, and let stand in a cool place for an hour. Roll dough on
the board till it is very thin. Cut 2x7 inch strips, make a slit
in the middle and pull one end through it.

In a deep frying pan, heat the lard (oil). To test readiness of
oil, put a small piece of dough in it, if it immediately comes to
the surface the temperature is right. Put 4-5 strips at a time
and deep fry on both sides. Take out and place on a paper towel.
Sprinkle with confectioner's sugar.






Zur Soup

The soured juice (white borsch) for the zur should be prepared
earlier. It is made the following way: Scald 2 cups of whole-wheat
flour with boiling water, pouring it enough to get a thin dough.
When it cools, add 1 3/4 pints lukewarm water and place a piece of
wholewheat bread crust in it. Pour into a glass jar, tie with gauze
and leave in warm place for three days.

Cook 1 3/4 pints of vegetable stock with dried mushrooms and add
3/4 pint white borsch to the hot stock. Do not strain, as the soup
should be slightly thick. If the zur is not sour enough, add some
more white borsch. Add a crushed garlic clove along with 4 potatoes
cut into cubes. When the potatoes are ready, salt to taste.






Cabbage (Kapusta)

Bake a 1 to 1 1/2 lb. pork butt at 350 degrees, with 1 cup water,
covered. After baking for 1 hour, and the pork has begun to brown
lightly, add 1 large onion, sliced. Continue baking for 45 minutes,
or when meat is falling apart. While the pork butt in baking, drain
juice from 1 (27 oz.) can of sauerkraut, reserving the juice for
later. Parboil sauerkraut and drain. Shread a large head of cabbage
and rinse under hot water and drain. Combine the sauerkraut and
cabbage in a large pot. Add the cut-up prok, and all the juices,
onion and fat from baking pan to the pot. Add 1 to 2 cups water,
salt and pepper. In a frying pan, saute 1 large chopped onion till
light brown, in 1/4 cup butter, add to pot. In same frying pan,
lightly brown 1 cup chopped salt pork, then add to pot. Cook all
in the pot on the top of the stove on low heat, or just to a low
simmer, for 1 hour. Taste. At this point add as much of the reserved
sauerkraut juice to your liking. Continue cooking and tasting
for another 30 minutes or until the cabbage is of the texture you
like.






Barley Soup (Krupnik)

Pour 3 1/2 pints water over 1 lb beef and 1 lb bones and simmer
over low heat. After 1 hour add mixed vegetables (carrots, parsley,
celeriac root, leek, and onion) and 4 small dried mushrooms. When
meat is tender, strain the broth. Cut the meat into cubes and the
vegetables and mushrooms into thin strips. Cook 3/4 pint of the
cooked broth, salted to taste, with 4-6 oz. of pearl barley.

When barley is cooked, add 1 TBS butter and mix the barley for a
while with a spoon, until it turns white. Add cooked barley to the
remaining broth and after adding 3 potatoes diced into cubes, cook
for another 15-20 minutes. Add diced meat, mushrooms and vegetables
to the broth and salt to taste. Sprinkle with minced parsley.




Polish Style Herring
(Sledz po Polsku)

Soak 4 fine salt herrings in cold water for 24 hours, changing the
water several times while soaking. Remove skin, milt, cut off the
tail and head, divide into fillets and remove the bones. Arrange
the fillets in layers in a glass jar. Between the layers place very
thin slices of 2 onions, 10 grains of pepper, 6 grains of allspice,
one bay leaf broken into parts, 5 slices of lemon without rind or
pits. Combine &frac12, pint sour cream with the juice of 3 large
lemons. Do not salt the sauce. Pour over fillets in the jar (shake
the jar to cover fillets evenly. Place covered jar in cool place.
Ready to eat in 24 hours. Baked potatoes are served with herring.





Paczki (Doughnuts)

1 1/2 cups milk
2 yeast cakes
1 tsp salt
1/2 cup sugar
3 eggs
1 tsp vanilla
1/2 tsp nutmeg
1/2 cup butter
4 1/2 cups flour

Scald milk and cool to lukewarm. Crumble yeast into the lukewarm
milk. Beat sugar and butter until fluffy, add eggs, salt, and
flavouring. Add flour and milk gradually, beating well.

Let rise in warm place until double in bulk, about 2 1/2 hour.
Punch down, knead and let rise again.

Place dough on lightly floured board, stretch toward you and fill
with thick filling - rose jams, apricot or peach preserves, prune
butter. Fold over and cut into desired size and shape like a ball.
Place on lightly floured surface and let rise.

Fry in deep hot fat, turning only once. Paczki should have a very
dark brown color before turning. Drain on paper towels. Sprinkle
with powdered sugar.





Herring Salad
(Salatka ze Sledzia)

10 herring filets
1 jar (370 ml) dill pickles
1 jar (370ml) beets
1 jar (370ml) pickled onions
3 apples
1/2 cup white vine vinegar
1/2 cup olive oil
2 tsp. horseradish
salt and pepper

Cut herrings into wide slices. Wash, core, and slice apples. Slice
pickles, onions and beets. Mix all the ingredients together.

Combine vinegar with horseradish, salt, and pepper. Add oil constantly
mixing. Pour mixture over salad, and let stand for 2 hours before
serving.




Polish Noodles
(Kluski z Kapusta)

1 lb egg noodles
1/4 pound butter
5 cloves garlic, minced
1 large onion chopped
1 large head green cabbage shredded
1 tablespoon caraway seed
salt and pepper
1 pint sour cream

Cook noodles in plenty of salted, boiling water.

In a Dutch oven, melt butter. Saute garlic, onion and cabbage
until wilted. When the vegetables are limp, add caraway seed and
salt and pepper to taste.

Drain noodles. Pour vegetables over noodles.

Serve with kielbasa and homemade dark rye.




Cucumbers in Sour Cream

Peel and thinly slice cucumbers. Sprinkle with salt, let it stand
for few minutes, squeeze out liquid. Add a little bit of pepper.

Dressing: For each 1/2 cup of sour cream add juice of 1/2 lemon,
1/2 tsp of sugar, and a heaping teaspoon of fresh minced dill.
Mix cucumbers with dressing and refrigerate for an hour before
serving.




Golabki (Cabbage Rolls)

1 large head cabbage, center core removed
1 lb ground beef
1 lb ground pork
1 lb ground veal
2 cups cooked white rice
1 cup chopped onion
1/2 cup finely chopped salt pork
1 cup ketchup
2 cans tomato soup
1/2 cans water
1 tablespoon brown sugar
salt
pepper
1/4 tsp celery salt
1/4 tsp sweet basil
1/4 tsp nutmeg
1/4 tsp Worcestershire sauce
1/2 stick of butter or margarine

Parboil cabbage in a large pot, removing leaves as they fall off
into the water and are tender. Cook till all leaves are tender
but not falling apart, about 15 minutes.

Run under cold water and drain. Cut the thick membrane off back
of each leaf.

While cabbage is cooking saute onion in butter until lightly browned.
Put all the uncooked meat into a large mixing bowl. Add the sauted
onions.

Brown the salt pork, and drain. Add salt pork to meat. Add dry
seasonings, Worcestershire sauce and ketchup, along with the cooked
rice. Mix thoroughly.

Lay out leaves and depending upon their size, place 2-3 tablespoons
of meat mixture on the wider side. Roll leaf up and over meat,
tuck in sides of leaf, and continue to roll. Place rolls, seam
down into a greased roasting pan. Continue rolling remainder
cabbage rolls. Mix together the tomato soup, water and brown sugar
and pour evenly over all the rolls. Cover with a lid or heavy-duty
aluminum foil. Bake at 325 degrees for 2 - 2 1/2 hours. Check at
1 1/2 hours, adding additional water if needed.

To serve, spoon sauce over rolls. Leftover rolls (once cool) can
be put into ziplock bags and frozen up to 3 months.

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