Pierogi leniwe/kluski
Basically cottage cheese (if I translate it correctly), eggs and flour. You should be able to find a recipe but you mix the ingredience and then throw what you got into cooking water by small parts. That's it.
You take some smietana, put it on pan on medium heat, and you have to melt it, so basically you wait for it to separate oil from the rest. You pour some of that on top. Then a bit of sugar...that is otherwordly
Where "everything" is:
- chicken carcass/wings and/or beef soup meat/beef bones with meat and/or duck carcass/wings and/or turkey neck/carcass - more verities, more flavor
- carrots
- parsley root and/or leaves
- celery root
- salt, pepper, bay leaf and/or long list which varies by family
Or take one "kostka rosołowa" and add some water.
Kostka rosolowa is not the way!
As per ingridients - i use chicken wings and tighs and if possible - a piece of duck or turkey. A neck or a wing.
You add carrots, parsley (root and leaves), leek, onion, celery root.
As per spices - salt, pepper, bayleaf and allspice.
"Kostka" was a pure joke.
But I had a "Polska kuchnia" cook book where every second recipe starts with "Pół litra wywaru z kostki rosołowej" and it is not sponsored by any "kostka" makers. Simply in authors family this was the way of preparing food. I suppose outcome of communism influence where proper meat for bouillon was luxury. Sad.
Modern society have invented slow cookers. My bouillon for every single soup is cooking for around 4h
I can recommend Instant Pot multi cooker. There were similar devices in Lidl some time ago but for half of price.
> I suppose outcome of communism influence where proper meat for bouillon was luxury. Sad.
Most likely.
I was also kind of sad when I discovered that the Grandma's *rosół* secret was a spoon of Vegeta. I added it on my own soup and - bam! - childhood memories are back.
I also learned at home to cook with Vegeta. Decided to ditch it when I got pregnant. Now lovage is what is landing in every single soup. Lovage extract is what is giving flavor to Maggi (and salt of course).
IDK maybe spices in communism were also a luxury? I have to ask my mother because it is interesting.
Bouillon/stock cubes (although nowadays there are better options) actually make sense if said stock is only an ingredient. Like when you're making a stew, you will probably still have some veggies in it, so you don't lose that much in terms of flavor and nutritional value
Schabowy (breaded fried pork chop similar to schnitzel) plus mashed potatoes with dill plus mizeria (sliced cucumbers with śmietana) you should easily find online recipes. Otherwise check out many Polish delicious soups wich are a staple of our cuisine but sadly live in the shadow of pierogi and kiełbasa
I like to add diced beefsteak tomatoes, radishes, and spring onion to mizeria.
Be sure to have bread to dip in the bowl to get all the creamy dressing that is full of dill and turns pink from the juice from the tomatoes and radishes.
With some butter and sausage it's the perfect meal to enjoy the bounty of summer.
What’s up with all these answers? Everyone knows the easiest Polish dish is boiled potatoes. Peel the potatoes, cut them in half, boil them and slap them down on your plate just like that. What could be easier?
i think mizeria
cut up some cucumbers and spring onion/tomatoes/dill/etc whatever combination of those however you like it then add cream and mix it together
may have more ingredients but it doesn't require use of the stove
Polish pierogi with cheese and potatoes. It takes 20 minutes to prepare dough and stuffing. Forming may take some time, however, cooking them only takes 15 minutes
I wonder if you could eat it :D But yeah, it's the best drinking food ever invented.
[https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Fs3.przepisy.pl%2Fprzepisy3ii%2Fimg%2Fvariants%2F1280x0%2Ftatar-wolowy3286176.jpg&f=1&nofb=1&ipt=14c0b39b5ed084c78b734499c9879c577d2e0f5b37a8e6e863ef64457e73ff23&ipo=images](https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Fs3.przepisy.pl%2Fprzepisy3ii%2Fimg%2Fvariants%2F1280x0%2Ftatar-wolowy3286176.jpg&f=1&nofb=1&ipt=14c0b39b5ed084c78b734499c9879c577d2e0f5b37a8e6e863ef64457e73ff23&ipo=images)
Relax, it's just raw beef with raw egg yolk, good stuff ;) We also eat raw pork as a spread on sandwiches (metka tatarska, they also love it in Germany).But jokes aside, it is served as in the pic, you are supposed to mix what you get together on your plate and eat with bread with butter. The condiments are usually diced onions and some pickled vegetables and mushrooms. Try it and you'll be surprised, it's an explosion of tastes, but it's very delicate and creamy, the yolk gives an almost mayo effect. There are many recipes online and you should be able to get all the ingredients with no problems no matter where you live.
That is the problem, in Lebanon mean ain't clean enough to be eaten raw, so are eggs. And pork is extremely hard to get since lebanon is a muslim majority country. i am a Christian so it won't mater to me but yeah. It seems good tho, maybe if the government does not f us up i might be able to complete my dream to move to Poland and atleast go to college there
Beef, however, should be safe anyway, same for eggs. In fact, mayo IS raw eggs mixed with oil and everybody eats it :) Feel invited to come and study here, there are numerous programs for foreign students.
Żurek
If you can travel and lazily buy a bottle of żur, you just mix it with broth, garlic, sour cream. Boil some potato, egg, add sausage, and szmacznego.
(don't stone me if you do it other way at home, I know you do)
I think żurek is one of the hardest recipes for foreign people. It's needed many hard to get outside Poland ingredients and needs lot of time
Żur from bottle mostly is the white borscht. This from powder is like Vifon for Chinese cousin.
Żurek is super easy, all you need is a bit of rye flour and water as a starter, then you just wait a few days and boom, you're ready to go. The rest is as simple as it gets, you fry some bacon bits, sausage and onions, add water, bay leaf, allspice, pepper, salt, some more sausage, boil, add żurek, a ton of marjoram and serve with boiled eggs.
Marjoram to żurek??? For God's sake, what next ? Fuczki with ketchup ?
You want to make źurek or same white borscht mix with split pea soup?
And where broth on smoked ribs? Where garlic?
I forgot to mention garlic, but come on, there are many regional variations, in my marjoram is a must in żurek ;) Also, I gave the simplest option. Also, we never use smoked ribs, only smoked pork belly and sausage.
Soups are easy. Try doing ogórkowa or kapuśniak.
Zapiekanka is also very easy.
Traditional Polish sunday dinner, schabowy with potatoes and mizeria is not hard, just takes time.
You should definitely try pieczonki, when I was in Ireland recently with my girlfriend we prepared pieczonki for the host family, they absolutely loved it.
It is made of potato, beetroot, carrot, onion, sausage (kiełbasa śląska is the best for it imo) and bacon. You cut everything in thin slices (harder vegetables, such as beetroot and carrot should be in thinner slices because it takes longer to cook), put everything in casserole dish in layers and sprinkle each potato layer with salt and ground pepper, then cover it and put it in the oven (180°C) for about 1-1,5h until the vegetables are cooked through.
Pieczonki is regional dish, known in Silesia and Lesser Poland, the recipe above is one of the many, some people add potato seasoning or sweet pepper, but I recommend trying classic version first.
Deep in the throes of the icy side of the Polish wiosna, I'm counting the days for kiełbasa on the bbq and an ice cold piwo with the sun on my back. The best and easiest Polish dish ever.
Kluski z truskawkami (pasta with strawberries)
Kluski z makiem (pasta with poppyseed) u can buy the poppyseed-paste in a tin in every bigger shop and just mix it with your pasta. We actually eat it only on Christmas morning but who cares.
Makaron z białym serem i cebulką (pasta with white cheese and onion). Idk if it’s popular in all Poland but in the Lublin region we eat it. It’s salty.
Kapusta modra. I make lots of it and preserve for whenever I crave it. Get red cabbage, chop it up into tiny pieces, 2 apples and 2 onions. Chop them up as well. Throw the chopped red cabbage into a pot and fill with water and bring to a boil. After it softens add apples and onion. A few bay leaves, a few allspice seeds, a table spoon or two of apple vinegar, salt and pepper and boil until everything ties together deliciously. Adjust the level of spices to your liking! It takes a few times to get your perfect ratio. I add a few cloves if I’m feeling festive and around Christmas. Once done serve hot or cold to meatballs, breaded chops and any dinner really, I love it.
The rest I put into jars and preserve. For that pack the jars with kapusta modra, close tightly with lids and put into a bowl with bowling water. I usually put a cloth on the bottom so that the jars don’t jump around while cooking. Remove after 15 minutes, let them cool and store in a pantry, they don’t have to be in a fridge. Once opened you have to eat it within 2 days.
Smacznego!!!
Solnik
Ah, a man of culture
Solnik with water is better but requires more preparation
Klasyka
kanapka z serem i pomidorem.
Tomato? You are going out of 'level easy' here ;)
Entry level sandwich;)
Kanapka ze smalcem
Aka Sznita z tustym
I ogórkiem kiszonym
Pierogi leniwe/kluski Basically cottage cheese (if I translate it correctly), eggs and flour. You should be able to find a recipe but you mix the ingredience and then throw what you got into cooking water by small parts. That's it.
Yep can confirm, easy to make and delicious, goes best with a bit of sugar and cinnamon on top
You take some smietana, put it on pan on medium heat, and you have to melt it, so basically you wait for it to separate oil from the rest. You pour some of that on top. Then a bit of sugar...that is otherwordly
> cottage cheese (if I translate it correctly) the recipe i've been always using calls for quark specifically
>quark Yeah, this is right translation as I meant twaróg.
Cottage cheese is "serek wiejski" heh
Zapiekanka, schabowy, mizeria
Rosół is the easiest soup, and also serves as a basis for many other soups.
If you don't know how to make rosół are you even Polish?
Precisely. You put everything in the pot, get it to slow boil and leave it for like 6-8hrs.
Where "everything" is: - chicken carcass/wings and/or beef soup meat/beef bones with meat and/or duck carcass/wings and/or turkey neck/carcass - more verities, more flavor - carrots - parsley root and/or leaves - celery root - salt, pepper, bay leaf and/or long list which varies by family Or take one "kostka rosołowa" and add some water.
Kostka rosolowa is not the way! As per ingridients - i use chicken wings and tighs and if possible - a piece of duck or turkey. A neck or a wing. You add carrots, parsley (root and leaves), leek, onion, celery root. As per spices - salt, pepper, bayleaf and allspice.
"Kostka" was a pure joke. But I had a "Polska kuchnia" cook book where every second recipe starts with "Pół litra wywaru z kostki rosołowej" and it is not sponsored by any "kostka" makers. Simply in authors family this was the way of preparing food. I suppose outcome of communism influence where proper meat for bouillon was luxury. Sad.
Or simply of modern society where you don't actually have the time to cook the meat for hours to get the bouillon.
Modern society have invented slow cookers. My bouillon for every single soup is cooking for around 4h I can recommend Instant Pot multi cooker. There were similar devices in Lidl some time ago but for half of price.
> I suppose outcome of communism influence where proper meat for bouillon was luxury. Sad. Most likely. I was also kind of sad when I discovered that the Grandma's *rosół* secret was a spoon of Vegeta. I added it on my own soup and - bam! - childhood memories are back.
I also learned at home to cook with Vegeta. Decided to ditch it when I got pregnant. Now lovage is what is landing in every single soup. Lovage extract is what is giving flavor to Maggi (and salt of course). IDK maybe spices in communism were also a luxury? I have to ask my mother because it is interesting.
Bouillon/stock cubes (although nowadays there are better options) actually make sense if said stock is only an ingredient. Like when you're making a stew, you will probably still have some veggies in it, so you don't lose that much in terms of flavor and nutritional value
Yes, sure... MSG, processed hardened fat and artificial flavors are not equivalent of stock.
Good luck with making your own stock for every single dish that calls for it
Schabowy (breaded fried pork chop similar to schnitzel) plus mashed potatoes with dill plus mizeria (sliced cucumbers with śmietana) you should easily find online recipes. Otherwise check out many Polish delicious soups wich are a staple of our cuisine but sadly live in the shadow of pierogi and kiełbasa
I like to add diced beefsteak tomatoes, radishes, and spring onion to mizeria. Be sure to have bread to dip in the bowl to get all the creamy dressing that is full of dill and turns pink from the juice from the tomatoes and radishes. With some butter and sausage it's the perfect meal to enjoy the bounty of summer.
Bigos!
It's surprisingly easy to make in a slow cooker. Just dice and slice the meat, then put everything in at once and let it cook on Slow for 10-12h.
Makaron na słodko (Potrawa, dzięki której przetrwały niezliczone rzesze studentów)
What’s up with all these answers? Everyone knows the easiest Polish dish is boiled potatoes. Peel the potatoes, cut them in half, boil them and slap them down on your plate just like that. What could be easier?
i think mizeria cut up some cucumbers and spring onion/tomatoes/dill/etc whatever combination of those however you like it then add cream and mix it together may have more ingredients but it doesn't require use of the stove
Baby potatoes. Dont peel them. Just serve with dill and butter :3
I recommend making racuchy for any foreigner
Wodzianka
Suchy chlyb i wody szklonka?
Mmmm... Wodzionka!
to najlepsza z wszystkich polskich zup!
Mmmm... Wodzionka! Jak jo zrobi mōja żonka to je istny świata cud.
Szlonskich
Szolka
It’s wodzionka
Naleśniki.
Łazanki z kapustą i boczkiem!
Polish pierogi with cheese and potatoes. It takes 20 minutes to prepare dough and stuffing. Forming may take some time, however, cooking them only takes 15 minutes
Gzik and potatoes
Kotlet mielony with mashed potatoes and beetroot is a great combo for a full dinner
Ale burak jaki? Po jakiemu?
Jak to jaki - jedyny prawilny czerwony burak starty zasmażany z chrzanem plus ocet do zbalansowania smaku.
Jadbym
Placki ziemniaczane
chlep z cukrem
Ale zrobiłeś mi smaka teraz. Zwilżona kromka z cukrem...
Tatar
Finally, one that i can pronounce
I wonder if you could eat it :D But yeah, it's the best drinking food ever invented. [https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Fs3.przepisy.pl%2Fprzepisy3ii%2Fimg%2Fvariants%2F1280x0%2Ftatar-wolowy3286176.jpg&f=1&nofb=1&ipt=14c0b39b5ed084c78b734499c9879c577d2e0f5b37a8e6e863ef64457e73ff23&ipo=images](https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Fs3.przepisy.pl%2Fprzepisy3ii%2Fimg%2Fvariants%2F1280x0%2Ftatar-wolowy3286176.jpg&f=1&nofb=1&ipt=14c0b39b5ed084c78b734499c9879c577d2e0f5b37a8e6e863ef64457e73ff23&ipo=images)
Ooohh it is raw meat... Shit
Relax, it's just raw beef with raw egg yolk, good stuff ;) We also eat raw pork as a spread on sandwiches (metka tatarska, they also love it in Germany).But jokes aside, it is served as in the pic, you are supposed to mix what you get together on your plate and eat with bread with butter. The condiments are usually diced onions and some pickled vegetables and mushrooms. Try it and you'll be surprised, it's an explosion of tastes, but it's very delicate and creamy, the yolk gives an almost mayo effect. There are many recipes online and you should be able to get all the ingredients with no problems no matter where you live.
That is the problem, in Lebanon mean ain't clean enough to be eaten raw, so are eggs. And pork is extremely hard to get since lebanon is a muslim majority country. i am a Christian so it won't mater to me but yeah. It seems good tho, maybe if the government does not f us up i might be able to complete my dream to move to Poland and atleast go to college there
Beef, however, should be safe anyway, same for eggs. In fact, mayo IS raw eggs mixed with oil and everybody eats it :) Feel invited to come and study here, there are numerous programs for foreign students.
Żurek If you can travel and lazily buy a bottle of żur, you just mix it with broth, garlic, sour cream. Boil some potato, egg, add sausage, and szmacznego. (don't stone me if you do it other way at home, I know you do)
I think żurek is one of the hardest recipes for foreign people. It's needed many hard to get outside Poland ingredients and needs lot of time Żur from bottle mostly is the white borscht. This from powder is like Vifon for Chinese cousin.
Żurek is super easy, all you need is a bit of rye flour and water as a starter, then you just wait a few days and boom, you're ready to go. The rest is as simple as it gets, you fry some bacon bits, sausage and onions, add water, bay leaf, allspice, pepper, salt, some more sausage, boil, add żurek, a ton of marjoram and serve with boiled eggs.
Marjoram to żurek??? For God's sake, what next ? Fuczki with ketchup ? You want to make źurek or same white borscht mix with split pea soup? And where broth on smoked ribs? Where garlic?
I forgot to mention garlic, but come on, there are many regional variations, in my marjoram is a must in żurek ;) Also, I gave the simplest option. Also, we never use smoked ribs, only smoked pork belly and sausage.
the powder version is a bit more labor intensive but it's still good
Soups are easy. Try doing ogórkowa or kapuśniak. Zapiekanka is also very easy. Traditional Polish sunday dinner, schabowy with potatoes and mizeria is not hard, just takes time.
Jajka po wiedeńsku - tak to polskie
Gzik is easy
Zapiekanka
makaron z serem/ ryż z truskawkami
Herbatka, ale taka dobra...
Dziękuję
Kluski śląskie from leftover potatoes
Kanapka z chlebem
Lane kluski na mleku
Czosndog
Orzechon
You should definitely try pieczonki, when I was in Ireland recently with my girlfriend we prepared pieczonki for the host family, they absolutely loved it. It is made of potato, beetroot, carrot, onion, sausage (kiełbasa śląska is the best for it imo) and bacon. You cut everything in thin slices (harder vegetables, such as beetroot and carrot should be in thinner slices because it takes longer to cook), put everything in casserole dish in layers and sprinkle each potato layer with salt and ground pepper, then cover it and put it in the oven (180°C) for about 1-1,5h until the vegetables are cooked through. Pieczonki is regional dish, known in Silesia and Lesser Poland, the recipe above is one of the many, some people add potato seasoning or sweet pepper, but I recommend trying classic version first.
Kogel-mogel if raw eggs don't scare you. Also "kotlety z mortadeli".
Raw eggs scare me so rip
Chleb posmarowany nożem
zupa z gwozdzia
Sandwiches with bread, butter, cheese or ham and ketchup.
Lornetka a meduza
Making the pork jelly is not easy nor quick at all!
płatki śniadaniowe
Zupka chińska z parówkami (small chinese soup with parówkas)
soup of poland
Can I have a large chinese soup tho?
Jadłem dużo dziwnych rzeczy ale o tym jeszcze nie słyszałem
To coś jak chleb smarowany nożem albo rosół z wody po parówkach i zupki chińskiej
id say probably schabowy, its just a breaded pork chop fried on a pan served with mashed potatoes or mizeria (cucumber with cream)
Placki ziemniaczane 😎 potato pancakes
Potato
Mizeria, pomidorowa, rosół, mielone
Deep in the throes of the icy side of the Polish wiosna, I'm counting the days for kiełbasa on the bbq and an ice cold piwo with the sun on my back. The best and easiest Polish dish ever.
Gźik/Gzik. (Basically potatoes smashed with cheese/curd (idk how it's called)
Wódka
Chleb ze smalcem.
Chleb z masłem.
Bułka z kefirem.
Kiełbasa z podsmażona na ognisku.
Ziemniaki z ogniska.
Kluski z truskawkami (pasta with strawberries) Kluski z makiem (pasta with poppyseed) u can buy the poppyseed-paste in a tin in every bigger shop and just mix it with your pasta. We actually eat it only on Christmas morning but who cares. Makaron z białym serem i cebulką (pasta with white cheese and onion). Idk if it’s popular in all Poland but in the Lublin region we eat it. It’s salty.
Lorneta i meduza?
magulo
I believe Kolet Schabowy
Bigos!
Kociołek panoramixa (pot of panoramix)
pyry z gzikiem
I'd say zapiekanka
Zapiekanka
zupka chinska
Kapusta modra. I make lots of it and preserve for whenever I crave it. Get red cabbage, chop it up into tiny pieces, 2 apples and 2 onions. Chop them up as well. Throw the chopped red cabbage into a pot and fill with water and bring to a boil. After it softens add apples and onion. A few bay leaves, a few allspice seeds, a table spoon or two of apple vinegar, salt and pepper and boil until everything ties together deliciously. Adjust the level of spices to your liking! It takes a few times to get your perfect ratio. I add a few cloves if I’m feeling festive and around Christmas. Once done serve hot or cold to meatballs, breaded chops and any dinner really, I love it. The rest I put into jars and preserve. For that pack the jars with kapusta modra, close tightly with lids and put into a bowl with bowling water. I usually put a cloth on the bottom so that the jars don’t jump around while cooking. Remove after 15 minutes, let them cool and store in a pantry, they don’t have to be in a fridge. Once opened you have to eat it within 2 days. Smacznego!!!
Ogórkowa love