Polish foods

Grochówka – Pea soup

Kuvahaun tulos haulle Grochówka – Pea soup

3 l of water,

2 ribs

1 / 2 kg of pea

1 / 2 kg of potatoes,

2 carrots,

150 g of smoked bacon

150 g of the sausage,

1 onion, salt, pepper

2 bay leaves

a few grains of the allspice

3 teaspoons of the marjoram


Way of preparing:

Soak the pea in colder for a few hours. Best for the night.

Cook the broth of ribs and vegetables. Next add the pea and cook, until almost soft. After that add chopped potatoes. Cook until soft.

Stir-fry bacon and add sausage and onion to it. Add this to the soup. Season to taste.

Kotlety schabowe – pork chops

Kuvahaun tulos haulle Kotlety schabowe – pork chops

1 kg pork quality (4 chops)

1 l milk

2 onions

2 eggs

Bread crumb

Salt and pepper

Lard for frying



Cut the pork into 4 thick chops. Each of them break down exactly into fairly big pieces, Cut the lines and fat in the middle of the chops with a knife to prevent folding of the meat during cooking.


Put the chopped onion into the milk. Add salt and pepper. Insert the meat. Soak the pork in milk with onion for 2-3 hours. Then drain them. Heat the lard in a frying pan. Breaded in egg and breadcrumb chops fry for the gold. Serve with mashed potatoes with onions.

Recipe from Magda Gessler.

translated by Zuzanna Bugaj IC


Meat stuffed cabbage

Kuvahaun tulos haulle Meat stuffed cabbage

1 large cabbage

1 can crushed tomatoes

1 teaspoon brown sugar

1 teaspoon lemon juice

1 teaspoon of Worcestershire sauce

1 minced meat (bee for pork or mixed)

1 cup of cooked rice, cooled

1 small onion, chopped

1 egg

1 teaspoon salt

1/2 teaspoon black pepper




Preheat oven to 200 degrees Celsius.

Place cabbage in water using a large saucepan, cored-side down; cover pan, and reduce heat to low. Steam 20 minutes, or until cabbage leaves pull apart easily. Drain and set aside.

In a medium bowl, combine tomatoes and their juice, brown sugar, Worcestershire sauce and lemon juice; mix well and set aside. In a large bowl, combine minced meat, rice, onion, egg, salt, pepper, and 2 tablespoons tomato mixture; mix well.

Place 1 cup tomato mixture in bottom of prepared baking dish. Peel a cabbage leaf off the head and cut off thick stem. Place 1/4 cup meat mixture in center of leaf. Starting at core end, make a roll, folding over sides and rolling loosely. Place seam-side down in baking dish; repeat with remaining cabbage leaves and meat mixture. Spoon remaining tomato mixture evenly over top of cabbage rolls and cover.

Bake 1-1/4 hours. Uncover and cook 10 additional minutes, or until beef is no longer pink.


Instead of steaming the cabbage, an easy way to peel the leaves is to core the cabbage, freeze it overnight, thaw it completely, then peel away...easily!

Pierogi ruskie

Kuvahaun tulos haulle Pierogi ruskie

2,5 cups of flour

200ml of hot water

0,5 teaspoon of salt

1 teaspoon of oil

700g of cooked and mashed potatoes

300g of white cheese

2 large white onions

pepper and salt

3-4 tablespoons of oil

200g of smoked bacon

1 onion




Sift the flour with salt, pour hot water, stir, put on a pastry board and knead 5-10 minutes, at the end of kneading add the oil. Cover the dough with a cloth and let stand for an hour.


Peel the onions, cut into cubes and brown in oil. Mix potatoes with onions, cheese, then season to your taste. Roll out the dough to a thickness of

about 1-2mm if necessary pour some flour.

Cut circles and then form the dumplings.

Put the dumplings on a floured board.


In a large pot boil water, add salt, pour a tablespoon of oil. Cook for about two minutes. Remove with a slotted spoon. Cut bacon into bars and fry it.

Brown it with chopped onions.

Bon Appetit!


Source : http://www.przyslijprzepis.pl/przepis/pierogi-ruskie-jak-u-babci-2