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Magdalena
PolishOrigins Team


Joined: 28 Aug 2007
Replies: 69
Location: Poland

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Post Posted: Tue Dec 22, 2009 3:21 pm      Post subject: A few traditional Polish Wigilia recipes
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Today I have for you two traditional recipes for Wigilia. I hope there is still time for you to try to prepare them for this year Christmas Eve Dinner Smile .


Pierogi (dumplings) with cabbage

Ingredients:

2 cups of flour
1 egg yolk,
1 tablespoon of oil
large onion,
60 decagrams of sauerkraut,
5 decagrams of butter,
10 decagrams of pork fat (bacon),
salt,
pepper.

Knead of flour, egg, oil adding a pinch of salt and hot water elastic dough. Then cover it in order not to become dry. Peel and chop onion, and fry it with the diced bacon. Stewed on butter cabbage mince with onion. Season with salt and pepper. Roll out dough thinly and cut into small pieces using small cup. Apply them a spoon of filling each and stick together edges forming dumplings. Put them to salty boiling water and boil for 6-8 minutes after they surface. After straining pour it by melt bacon.

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Christmas Eve Cabbage (Kapusta wigilijna)

Ingredients:

1.5 kilogram of sauerkraut,
12 decagrams of dried mushrooms,
2 onions,
3 tablespoons of oil
salt,
pepper.

Soak the mushrooms the previous day in the boiled water. In the same water boil them until they are soft, strain and cut into smaller pieces. Squeeze the cabbage out from the sap and chop. Add to stock from mushrooms, add a tablespoon of oil. Boil until it becomes soft. Mix with mushrooms. Peel and cut onion into thin slices, fry with 2 tablespoons of oil. Mix with cabbage and mushrooms. Season to taste with salt and freshly ground pepper. You can also add a little honey and a few prunes. Cabbage hold a few minutes more on the fire.


Last edited by Magdalena on Thu Dec 23, 2010 2:47 pm; edited 1 time in total
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Zenon
PolishOrigins Team Leader


Joined: 28 Apr 2007
Replies: 1477
Location: Poland

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Post Posted: Wed Dec 30, 2009 3:03 am      Post subject:
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We received questions about used in the recipes "decagrams" ("decagrams...???...is that a handful or a pinch? ") Smile.

Some time ago by the occasion of other recipe for faworki for Tłusty Czwartek (Last Thursday before Lent) Nancy found useful information about this measure: http://forum.polishorigins.com/viewtopic.php?p=98#98
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Magdalena
PolishOrigins Team


Joined: 28 Aug 2007
Replies: 69
Location: Poland

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Post Posted: Wed Dec 30, 2009 2:31 pm      Post subject:
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One of our members after receiving these recipes asked a question by e-mail. I took the liberty to quote it:
Quote:
Let me see if I have this right on the Christmas Eve Cabbage
Soak how many dried mushrooms in water for 24 hours.
Boil mushrooms till soft.
Remove mushrooms from water(Save Water) and chop into small pieces.
strain cabbage from juice/sap and add to mushroom water with a little oil. return mushrooms to water and boil with chopped kraut until soft. Remove from water place in bowl. add fried onions and mix add salt and pepper to taste. honey and prunes may be added.
Is this right?


In Poland we say that every town has his own customs and every home has his own practices, so there is no only one appropriate way to prepare this dish. In your recipe is everything what we need for Christmas Eve Cabbage (cabbage, mushroom and onion) so it is perfect for this time. I have never used prunes or honey, so I have no idea how it tastes, but I have heard that is used.
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Zenon
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Joined: 28 Apr 2007
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Post Posted: Thu Dec 23, 2010 2:55 pm      Post subject:
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This year something with mushrooms Exclamation

Mushroom soup

Ingredients:
- 1 pound of fresh vegetables (carrots, parsley, celery, leek) or 50 grams of dried vegetables
- 2 onions
- 50 grams of dried mushrooms (ceps are the best choice)
- 1/4 cup of butter
- 5 tablespoons of chopped parsley
- salt and pepper.

The best kind of mushrooms to use in Wigilia mushroom soup are dried ceps. It is good to prepare the soup a day before Christmas Eve dinner and to remember to soak the mushrooms in cold water before boiling and to boil them in the same water. Thanks to that the ceps will not be too tough and the soup will have a beautiful brown color and intense mushroom flavor.

Water the mushrooms by 1 liter (about 2.1 pints) of cold water, soak for an hour. Boil and cook until tender.
Slice vegetables and fry on butter. If you are using dried vegetables soak them thoroughly in water first, and then fry. Then pour 2 liters (about 4.2 pints) of water, boil and cook until tender.
Fry for a while onion in butter and add it to decoction.
When the mushrooms are soften, drain them off the mushrooms decoction and leave. Then finely cut them. Next, pour the mushrooms decoction to vegetable decoction.
When the vegetables are soft, drain them off the decoction. Season the soup with salt and pepper, leave it for an hour. Vegetables left over from boiling decoction can be used e.g. as a filling for dumplings.
Before serving add the mushrooms to the soup and sprinkle it with parsley.
Christmas mushroom soup should be served hot, in plates or cups. It will taste great with mushroom and cabbage filled pasties (link do drugiego albo nie) or noodles. In some homes to Wigilia mushroom soup there is cream added, but the classic version of this dish should be clean, with beautiful dark brown color.

Mushroom and cabbage filled pasties.

(recipe from the book Polish Holiday Cookery by Robert Strybel)



Although it is a traditional, meatless Wigilia recipe, it is a little simpler to prepare thanks to hints of using easier to find contemporary ingredients and tools.

Place 1 c shredded cabbage in small pot, scald with boiling water and cook until tender. Drain in colander. In skillet brown 8 oz diced fresh mushrooms with 2 chopped onions in 3 T oil until fully cooked and nicely browned. Chop mushrooms, onion and cooked cabbage in food processor. Place mixture in sieve and force out excess moisture. If still too mushy, stir in 1 T or so bread crumbs. Salt and pepper to taste. Open pkg of refrigerator crescent-roll dough. Obliterate manufacturer's perforations by pressing down on them with floured thumb. Cut into 2'' or larger squares, spread each with a little mushroom filling and roll up jelly roll fashion, pinching ends shut and tucking underneath. Bake according to package directions and serve hot with mushroom soup or clear beet soup or just as a separate dish.

Smacznego! Bon appetite!
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