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									Recipe Cards
One 33 ounce jar of Sauerkraut

One Savoy Cabbage

Two pounds beef

Two pounds pork

One pound of “breakfast” sausage links

½ pound smoked bacon

One pound Kielbasa

One onion

One SMALL can of Tomato paste or sauce

3 to 5 Bay Leaves

salt, pepper, oil, sugar, allspice

 1). First, get a jar of Polonaise Sauerkraut and a pound of kielbasa (don’t use watered down
 sauerkraut that comes in a plastic sack with lots of water and vinegar).
 2). Then, get the best beef and pork with a minimum of fat. Cut off all that you can before cook-
 3). Get a half pound of thick sliced bacon.
 4). If you cannot find a Savoy cabbage a regular cabbage works just fine.
 5). Start by getting a large pot of water boiling. Add the sauerkraut. Let it bubble away.
 6). Cut up the beef and pork into little fork size squares and brown. Generally this takes two fry-
 ing pans (one each for beef and one each for pork). Season with herbs and spices.
 7). Grate the cabbage. Throw it into the boiling pot.
 8). Chop up the onion and in it goes too.
 9). When the beef and pork is browned. Pour both in the pot. Drippings and all.
 10). Cut the kielbasa into short pieces and sear in one of the frying pans. The searing keeps
 kielbasa from mushing up when it spends a lot of time in hot water. When seared, into the pot it
 11). Cut all the bacon, except one slice, into half inch long pieces and fry. Drain off the extra fat
 as necessary. When the bacon is done eat the single strip and throw the pieces in the pot. It’s
 ok to cook the sausage in the same frying pan with the bacon. Little chunks, any size.
 12). Add a little (teaspoon full) of salt, a half teaspoon of pepper (go light on this), one eighth cup
 sugar, and the bay leaves to the pot.
 13). And here’s the final touch. Dump in a SMALL can of tomato paste or tomato sauce. Stir.
 Add water as necessary. Cook at low heat. They call this simmer. The longer it simmers, the
 better it gets.
Recipe Cards

350 g of flour

1 egg

1/8 l of water


800 g of cabbage

200 g of dried, cooked mushrooms

50 g of onion

salt, pepper, oil, vegetable garni.


 1). Making dough for traditional Polish pierogi is quite simple: just knead flour, water and eggs
 with a pinch of salt.


 1). Cook the cabbage and brown the onion.
 2). Grind cabbage with mushrooms and onion.
 3). Add salt and pepper.
 4). Roll out the dough, cut into small disks.
 5). Arrange the stuffing in the middle of each disc and stick its edges together.
 6). First cook in salted water and then stir-fry. Serve hot with garni.
Recipe Cards
CRUMBLY DOUGH                         CHEESE FILLING

0.5 brick of margarine                1 kg of cheese

0.5 cup of sugar                      4 potatoes (baked and grated)

0.5 cup of flour                      2 cups of sugar

0.5 cup of potato flour               1 margarine

1 egg                                 8 eggs (yolks)

0.5 baking powder                     1 tablespoon of potato flour

                                      1 tablespoon of baking powder

                                      1 vanilla sugar

                                      Flavoring oils (extracts) for the cake: vanilla, orange,


                                      Dried nuts and fruits

 1. Crumbly dough: grate margarine and sugar together, add the remaining dough ingredients,
 and stir well. Butter the dough pan and sprinkle with bread crumbs. Spread the dough inside the

 2. Beat the remaining egg whites from the 8 eggs into a stiff foam.

 3. Cheese filling: grate the margarine, adding the egg yolks, two spoons of cheese, and the
 potatoes one at a time. Add some sugar and grate well. Add the egg foam, potato flour, baking
 powder, vanilla sugar, and flavor oils (a few drops of each), stirring lightly. Add the dried nuts
 and fruits.

 4. Pour the prepared filling over the dough.

 5. Preheat the oven to 180 C, place the cake inside, and bake for about 1 hour.
Recipe Cards
The base for zurek (“zakwas”):           Zurek

3 cups of rye flour,                     2 cups of zakwas

Small piece of crust from rye bread,     3/4 lb of white sausage - chopped (or just use polska kielbasa)

2 minced cloves of garlic,               1/2 lb of bacon,

2 cups of warm water.                    1 onion - minced

                                         2 cloves of garlic - minced

                                         1/2 cup of sour cream

                                         1Tbsp of flour

                                         1 bay leaf, 2 corns of allspiece, 5 black peppercorns,

                                         1 Tbsp of marjoram

 The Base for Zurek (“Zakwas”)
 1).Place ingredients in a jar, mix them well, cover the jar with a piece of clean cloth, let the jar
 stay in a warm place for 4-5 days.

 2). If mold forms on top, remove it before using the zakwas. Discard the bread crust and garlic
 before using.

 1). Fry bacon (chopped), add onion, add garlic and sausage.
 2). Fry a little more.
 3). Add 3 cups of boiling water, add bay leaf, black pepper, allspiece.
 4). Cook for 20 minutes.
 5). Add zakwas.
 6).Mix sour cream with flour, add to soup, add marjoram, mix the soup well.
 7). Bring to a boil. You can also add chopped, cooked potatoes and chopped hard boiled egg.
Recipe Cards
1 head cabbage

1 lb. ground beef

1/2 lb. ground pork or veal (optional)

16 oz can tomato sauce

8 oz can tomatoes

2 cups cooked rice

2 eggs

1 onion finely chopped

 1). Remove the core from the cabbage.

 2). Put the cabbage in boiling water and remove the leaves as they soften.

 3). Sauté the onions in the margarine for a short time.

 4). In a bowl add the onions, meat, rice, eggs and salt and pepper, mix this well.

 5). Place about 2 Tbsp. of the meat mixture in the center of a cabbage leaf and roll.

 6). Put the meat rolls in a large pot and pour the tomato sauce onto the rolls.

 7). Then squeeze tomatoes from can and arrange on top of the rolls.

 8). Simmer over low heat for 2 hours.

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