Why Poland?

Tag: Polish cuisine

  • How I Learned to Make Poland’s Famous Dumplings: Pierogi

    How I Learned to Make Poland’s Famous Dumplings: Pierogi

    No everyday dish represents Polish cuisine better than pierogi. These Polish dumplings can be made at home, served in a bar mleczny (milk bar), or even found on the menu of a Michelin-starred restaurant, they are simply one of the most famous dishes you have to try when you visit Poland.

    Pierogi come with a variety of savory and sweet fillings, including potato and cheese (shown below), sauerkraut, cabbage, seasoned meats, and even fruits and berries.

    Here, I share the techniques and step-by-step instructions to authentically make these dumplings, as well as the finished result.

    Roll up your sleeves and join us at at a local restaurant in the city center, right next to the Old Town, for a hands-on pierogi adventure! Learn to make dough from scratch and fill your pierogi with two tasty fillings.

    Our local pierogi expert will guide you every step of the way, sharing family secrets passed down through generations, and making sure you master the technique without going hungry – because we’ll eat the pierogi we make together! To make the process even more fun, there’ll be wine or beer to sip while you roll and fill your pierogi.

    Pierogi-making is a cherished family tradition and an essential part of Polish culture – there’s truly no better way to spend time in Poland. Whether you’re a kitchen novice or a budding chef, you’ll leave confident in your skills, full of tasty pierogi, and with stories to take home.We can’t wait to welcome you!

  • Why Rosół Became One of My Favorite Soups

    Why Rosół Became One of My Favorite Soups

    A traditional Polish chicken soup, called rosół, is simply the queen of Polish soups and one of the most served Polish dishes!

    According to Poles, it is a remedy for the common cold and is often believed to have healing powers when someone is feeling under the weather.

    All you need to do is pour the clear broth over thin egg noodles and serve it with chopped carrots, fresh parsley, and tender pieces of chicken.

    In a beautiful jar that fits the rosol soup. I gather tje all necessary ingrediants for a good rosol that can reserve on sundays obiad.

    Do dużego garnka przełóż mięso, zalej zimną wodą. Wstaw i na średniom goniu zacznij gotować. W tym czasie obierz warzywa. Marchew, pietruszkę, por, cebulę, seler, paprykę, czosnek (w łupinach), przełóż na papier do pieczenia i wstaw do nagrzanego piekarnika (200st z termoobiegiem) . Podpiekaj chwilę, do momentu aż zaczną się prażyć. Zdejmij łyżką szumowiny z zupy, przełóż podpieczone warzywa do garnka. Dodaj liść kapusty, połowę pęczka natki pietruszki, pieprz, 2 łyżki soli, lubczyk i liście laurowe. Przykryj. Gotuj na niewielkim ogniu przez kilka godzin (4-5). Odcedź rosół do szerokiego garnka i przygotuj kluseczki.