Botwinka – Young Beet Leaves Soup
3 Comments/ Babcia Emilka's Recipes, Polish Tradition, Recipes, Spring Food, Where to start
In June vegetables are still fresh and young. I use the last days before Summer to prepare Botwinka- traditional Polish soup made of young beets and beet leaves.
Botwinka – Young Beet Leaves Soup Read More »
Lithuanian Cold Borsch
5 Comments/ Fast, Main courses, Party, Polish Tradition, Recipes, Regional Cuisine, Soups, Spring Food, Supper, Where to start
Chłodnik Litewski Lithuanian Cold Borsch is my soup number one in Summer. When there is hot outside, you will love cold cooling soup made of beets and beet’s leaves, buttermilk and Spring greens: dill, spring onions and cucumber. If you like Cold Borsch, check my favorite Summer dish: Polish Plum Potato Dumplings – Knedle ze
Lithuanian Cold Borsch Read More »
Polish Half Sour Cucumbers
24 Comments/ Apetizers, Babcia Emilka's Recipes, Immunity, Polish Tradition, Recipes, Salads, Side dishes, Spring Food, Where to start
Ogórki Małosolne This is a classic of Polish seasonal cuisine:) Fresh and healthy Polish half sour fermented cucumbers are easy to prepare and delicious. Once you try them – you’ll love them. Małosolne often accompany vodka and herring with onion on old style meetings:) During PRL you were not supposed to buy only vodka in
Polish Half Sour Cucumbers Read More »
Polish Greek Fish
1 Comment/ Babcia Emilka's Recipes, Christmas Eve, Fast, Festive meals, Party, Polish Tradition, Recipes, Where to start
Ryba po grecku Nobody knows why fried fish with steam veggies is in Poland called Polish Greek Fish:) It is just a common name, used from decades by our grandmothers and mothers. Greeks, please do not get offended:) Almost all Poles love it, when we eat Greek fish, we think warmly about Greece and Greeks:)
Polish Greek Fish Read More »
Young Pine Shoots Syrup
13 Comments/ Folk medicine, Immunity, Polish Tradition, Recipes, Spring Food, Wild Plants
In May I am preparing syrup from pine shoots. Young Pine Shoots Syrup helps to heal cough and boost immune in autumn. You can stop here or you can take one step further and prepare a pine tincture, and have an immune booze;) In May you may also like to check my Goosefoot Soup.
Young Pine Shoots Syrup Read More »
Stewed Young Cabbage
3 Comments/ Polish Tradition, Recipes, seasonal cooking, Side dishes, Spring Food
In spring, when vegetables start to grow, they are the freshest and the most delicious. Cabbage, potatoes, dill, cucumber- it is hard to resist:) This is a great time to try Polish Stewed Young Cabbage. For more cabbage Polish recipes check: http://cookinpolish.com/tag/cabbage/.
Stewed Young Cabbage Read More »
Polish Potato Babka
35 Comments/ Autumn Food, Babcia Emilka's Recipes, Festive meals, Main courses, Polish Tradition, Recipes, Regional Cuisine, Supper, Where to start
Polish Potato Babka – potato cake is official regional dish of Podlasie: Northeastern part of Poland. It is filling and delicious, if you want less calories- skip bacon:) I found out from my readers that Polish Potato Babka is called differently in different regions of Poland. I made notes and I’m sharing here: This is
Polish Potato Babka Read More »
Zapiekanka – Roasted Baguette
2 Comments/ Apetizers, Main courses, Party, Polish Tradition, Recipes, Where to start
One of the first street foods and fast foods in Poland, with origins in socialistic 80ties. Zapiekanka – Roasted Baguette originally was prepared with onion, champignons, cheese and ketchup. Check also my other version of zapiekanka with salami, onions and 3 types of cheese. Try more of my PRL Polish cuisine’ recipes, you may like
Zapiekanka – Roasted Baguette Read More »
Pokrzywianka – Stinging Nettle Soup
1 Comment/ Babcia Emilka's Recipes, Fast, Immunity, Polish Tradition, Recipes, Soups, Spring Food, Wild Plants
Early spring is a great time for using stinging nettle in the kitchen. Pokrzywianka – Stinging Nettle Soup is healthy and easy to prepare. Remember to get only top parts of the youngest nettles, away from the motorways. For the soup I also use other herbs I find. This time it was young sorrel and
Pokrzywianka – Stinging Nettle Soup Read More »
Polish Vegetable Salad
11 Comments/ Babcia Emilka's Recipes, Christmas Eve, Festive meals, Polish Tradition, Recipes, Salads, Where to start
Sałatka Jarzynowa I remember from my childhood that Polish Vegetable Salad – sałatka jarzynowa – was a must for each Easter, Christmas, birthdays and – very popular those times in Poland – name days. In the 80-ties mayonnaise was hard to get in stores, so we used to prepare it at home. It was fun
Polish Vegetable Salad Read More »
Palm Sunday in Kurpie
Leave a Comment/ Polish Tradition
Last Sunday before Easter is called Palm Sunday. It is a Christian feast that commemorates Jesus’ triumphal entry into Jerusalem. The biggest folk feast takes place in Łyse village, Kurpie area. You can admire colorful procession – people are traditionally dresses and carry artificial palms. Each year there is a contest for the most beautiful
Palm Sunday in Kurpie Read More »
Polish Tripe Soup – Flaki
4 Comments/ Babcia Emilka's Recipes, Festive meals, Main courses, Polish Tradition, Recipes, Soups, Where to start
Either you love or hate it. Polish Tripe Soup – Flaki has lots of proponents and the same number of opponents:) Several years ago it was a standard starter on weddings, nowadays you are usually faced with a choice: tripe soup or chicken soup (Rosół recipe).I always take Flaki! 🙂 For me using tripes, liver
Polish Tripe Soup – Flaki Read More »
May Stinging Nettle
Leave a Comment/ Folk medicine, Polish Tradition, Recipes, Spring Food, Wild Plants
May stringing nettle discourages from collecting – its stinging hairs on the leaves and stems cause itching after contact with this plant. Although it is really worth the effort – it has a great influence on health: it’s rich in vitamins A, C, K1, B and minerals: iron, potassium, manganese and calcium, it has also
May Stinging Nettle Read More »
Local market in Warsaw-Bazar Szembeka
Leave a Comment/ Polish Tradition, Recipes
Szembeka Market was open in 1944. It is located in Grochów- district of Warsaw which is on the right side of Vistula River. People from many other places come to this place every Saturday for best quality vegetables, meat from local producers, eggs, bread, fish, but also clothing, second hand old products, Chinese products and
Local market in Warsaw-Bazar Szembeka Read More »
Kvas/ Starter for rye sour soup
10 Comments/ Autumn Food, Easter, Festive meals, Polish Tradition, Recipes
Zakwas na żurek Kvas is a basic ingredient of Żurek, traditional Polish soup, prepared for Easter. It can be also called: kvas or rye sour soup starter, and is made by fermenting rye (for Żurek) or wheat (for White Borsch) flour. The process is easy, although you need a few days to have your own
Kvas/ Starter for rye sour soup Read More »