Chlodnik (Salt Cucumber Soup)

Ingredients :

• 3 pints of sour cream
• ½ pint of pickled cucumber juice or pickled beet juice
• 1 ½ cups of cooked veal cut in dice
• 1/3 lb. of fresh beets
• 1/3 lb. of beet tops
• A little dill
• 1 teaspoon of chives
• Shrimps
• 6 hard boiled eggs
• 2 fresh and 1 salt cucumber
• Salt
• Pepper

Method :

1. Cook the beets and, when quite tender, remove from the water and rub through a sieve.
2. Add the chopped beet tops, and cover with either the cucumber or the beet juice.
3. Stand for 1 hour in a warm place.
4. Then stir in the sour cream gradually, add the veal, cut in dice, the chopped dill and chives, the shelled shrimps, the sliced cucumber, the hard boiled eggs, quartered, and season with salt and pepper.
5. This soup should be iced.

The veal, eggs.,etc., are sometimes served separately.

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Zupa Grzybowa (Mushroom Soup)

Ingredients :

• 2 quarts of either meat or vegetables stock
• 2/3 cup of dried mushrooms
• 5 tablespoons of potato flour
• 4 tablespoons of butter
• 6 tablespoons of sour cream
• salt
• pepper

Method :

1. Pour boiling water over the mushrooms and let them stand for a few minutes.
2. Then boil them in the stock till tender, remove when done, chop, and return to the stock.
3. Melt the butter in a small saucepan, stir in the flour, without browning, moisten with a few tablespoons of hot stock, and stir into the soup.
4. Just before serving, add the sour cream.
5. Nouilles are sometimes served with this typically Polish soup.

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Zupa Szczawiowa (Sorrel Soup)

Ingredients :

• 1 quart of meat or vegetables stock
• 1 quart of milk
• 1 1/4 lbs. of young fresh sorrel
• 1 or 2 small potatoes
• 1/2 cup of sour cream
• 4 tablespoons of butter
• 4 yolks of eggs
• salt
• pepper

Method :

1. Pick and clean the sorrel and scald it.
2. Chop it fine, cook in butter till quite tender, and rub it through a sieve.
3. Boil the potatoes, rub them through a sieve, and mix with the sorrel puree.
4. Boil the milk, add to the hot stock, stir well, and add the sorrel and potato puree.
5. Season with salt and pepper, simmer for 10 minutes and add the eggs, mixed with a little of the hot soup, and stir in the sour cream.

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Zupa Grochowka (Soup Of Dried Peas)

Ingredients :

• 2 quarts of meat or vegetables stock
• 1 lb. of dried peas
• 1/4 lb. of gammon
• 1/4 lb. of Frankfurt sausages
• 5 tablespoons of potato flour
• 1/2 an onion
• 1 or 2 sprigs of marjoram
• salt
• pepper

Method :

1. Soak the peas for 12 hours in cold water.
2. Remove from the water and drain.
3. Put the peas in a saucepan with the cold stock, bring to the boil, add the onion and simmer till the peas are very tender.
4. Rub them through a sieve and return this puree to the stock, with the potato flour.
5. Season with salt, pepper, and the marjoram.
6. Add slices of Frankfurt sausages, and the cooked gammon, simmer for a few minutes longer and, just before serving, stir in the sour cream.

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Krupnik (Pearl Barley Soup)

Ingredients :

• 2 quarts of meat or vegetables stock
• 1 or 2 onions
• 2 carrots
• 1 turnip
• 1 leek
• 1 stick of celery
• 6 ozs. of pearl barley
• 1/3 cup of dried mushrooms
• 1/4 lb. of butter
• parsley
• salt
• pepper
• sour cream

Method :

1. Put the pearl barley in a saucepan with a little stock and bring to the boil.
2. Simmer till tender and add the butter gradually.
3. In the remaining stock, boil all the vegetables and the mushrooms, previously scalded.
4. When the mushrooms are tender, chop them, put them back in the stock and add the cooked pearl barley, season with salt and pepper, and finally add a few tablespoons of sour cream.

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Zupa Rakowa (Shrimp Soup)

Ingredients :

• 3 pints of water
• 1 pint of vinegar
• 1 oz. of salt
• a few shreded carrots and onion
• thyme
• bayleaf
• parsley
• peppercorns--this being the courtbouillon in which shrimps are cooked
• 60 shrimps
• 1/2 cup of sour cream
• 1 quart of meat stock
• 3/4 cup of butter
• 5 tablespoons of potato flour
• the yolks of 2 eggs
• pepper
• cayenne

Method :

1. Clean the shrimps and soak them in milk for 2 hours.
2. Bring the courtbouillon to the boil, throw in the shrimps, simmer till they have turned pink, drain, pick the meat from the shell and set aside.
3. Pound the shell in a mortar with the butter and rub through a sieve.
4. Mix the courtbouillon with the meat stock, stir in the potato flour, season with salt and pepper, add the shrimp butter, made from the shells and the yolks of eggs, and simmer without boiling.
5. Finally add the sour cream.

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Karp Z Wodi (Boiled Carp)

Ingredients :

• 2 1/2 lbs. of carp
• 1 or 2 carrots
• 1 onions
• 1 turnip
• 1 leek
• 1 stick of celery
• 4 cloves
• 10 peppercorns
• mixed herbs
• salt

Method :

1. Put the sliced vegetables and other ingredients in a large saucepan, with sufficient water to cover and, when just warm, put in the fish, previously cleaned and scalded.
2. Bring to the boil rapidly, and simmer till the fish is tender, being careful not to over boil it.
3. When done, drain, put on a hot dish, and serve with the sauce given in the following recipe.

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Sos Koperkowi (Sauce)

Ingredients :

• 6 ozs. of meat glaze
• 1 tablespoon of fresh cream
• 3 tablespoons of butter
• the same of flour
• 1/2 a chopped onion
• 2 yolks of eggs
• a handful of dill
• salt
• pepper

Method :

1. Brown the flour in the hot butter, add the meat glaze gradually, the chopped onion, the cream, the chopped dill, and season with salt and pepper.
2. Simmer for 10 minutes, stirring constantly.
3. Add the yolks of eggs, previously mixed in a bowl with a few tablespoons of the sauce, and simmer for a few minutes longer without boiling.

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Zrazy Zawijani Z Lina (Eel Zrazy)

Ingredients :

• 4 lbs. of eel
• 2 carrots
• 2 onions
• 1 turnip
• 1 leek
• 1 stick of celery
• 1 cup of mushrooms
• 3/4 cup of butter
• 1/2 cup of flour
• 4 tablespoons of Madeira
• a whole eggs
• 1 roll
• mixed herbs
• salt
• peppercorns

Method :

1. Remove the head and tail of the fish and also the bones.
2. Put these in a saucepan with the sliced vegetables, and simmer for 1/2 hours.
3. Flatten out the eel and cover with a fish force meat consisting of finely chopped eel, onion, mushrooms, a little bread, soaked in milk, all cooked in butter, with 1 tablespoon of brandy, seasoned with salt and pepper, and with 2 eggs to bind.
4. Tie the fish up, cut into 2 or 3 inch lengths, dip in flour, brush over with yolk of egg, coat with breadcrumbs, and brown in butter.
5. Then put the pieces of fish in an earthenware casserole, cover with fish stock and Madeira; simmer till tender.

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Potrawa Z Rakow Zapiekasa (Baked Shrimps)

Ingredients :

• 90 shrimps
• the same marinade as for SHRIMP SOUP
• just under 1/2 pint of sour cream
• 1/2 cup of butter
• 1/4 lb. of GRUYERE cheese
• 1/2 cup of chopped ham
• 1 heaping tablespoon of flour
• bread
• salt
• pepper
• nutmeg

Method :

1. Boil the shrimps in the same manner as describe on SHRIMP SOUP RECIPES.
2. When done, remove the meat, pound the shells in a mortar with 4 tablespoons of butter, and rub through a sieve.
3. Melt the remaining 4 tablespoons of butter in a saucepan, add the shrimp butter, the flour, a little bread, previously soaked in milk, the chopped ham and shrimp meat, dilute with a little of the shrimp stock, stir in the cream, half the cheese, and season with salt, pepper and nutmeg.
4. When the mixture thickens, sprinkle with the remaining cheese, and bake in a moderate oven.

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Sledz Marynowany Ze Smietana (Marinated Herrings With Sour Cream)

This dish is usually served as an hors d'oeuvre

Ingredients :

• 4 herrings with roes
• 1/2 cup of white wine
• 2 tablespoons of sour cream
• 2 or 3 tablespoons of vinegar
• 1 onion
• 2 clove of garlic
• 1 teaspoon of mustard
• the yolks of 2 hard boiled eggs
• mixed herbs
• a little paprika
• peppercorns
• salt

Method :

1. Soak the herrings in milk for about 1 hour.
2. Put the wine and vinegar in a saucepan with the fish and, if necessary, add a little water.
3. Add the sliced onion, the chopped garlic, herbs, and a few peppercorns.
4. Bring to the boil and simmer till the herrings are tender--this will not take more than a few minutes.
5. Remove from the stock and, when cold, cover with a sauce made with a little of the stock, the sour cream, the yolks of egg, mustard, paprika and salt, all thoroughly mixed.

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Flaki (Tripe)

Clean the tripe and wash in several water.
Blanch it in boiling salted water, drain, and wash again in cold water.
Put the tripe in a saucepan of boiling water and simmer for 5 to 6 hours.
Remove from the water and cut in 2 inch length.
Melt 6 tablespoons of butter in a saucepan, stir in 1/2 cup of flour and, when brown, dilute with a few tablespoons of stock.
Add this roux to 2 quarts of stock, with 2 carrots, 1 onion, 2 sticks of celery, all sliced, mixed herbs, a little ginger, nutmeg, cloves, salt, pepper, and cayenne.
Bring to the boil and simmer for 15 minutes.
Then add the tripe, cover, and simmer for several hours till tender.
Serve with chopped marjoram and grated GRUYERE cheese.

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Kuropatwy Tlumione W Lisciachi Windgronowych (Partridges In Vine Leaves)

This is a delightful way of cooking young partridges, and the flavor imparted by the vine leaves is most pleasing.Wrap the partridges, previously seasoned with salt and pepper, in 2 large vine leaves, and tie them with string. Put them in an earthenware casserole or in a saucepan, closely packed, with 1/4 lb. of butter, 1 tablespoon of flour, and a little more salt and pepper. Cover closely, and seal the lid with a band of paste. Put in a moderate oven for 30 to 40 minutes, according to the size of the birds, and do not uncover till ready to serve. A potato puree is eaten with this dish.

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Bigos (Sauerkraut With Meat, Game, Etc.)

This is a typically Polish dish and is extremely popular throughout the country. It will keep for weeks, and is a favorite dish for shooting expeditions, being warmed up on a wooden fire in the forest.

Ingredients :

• 2 1/4 lbs. of SAUERKRAUT
• 1/2 lb. of any kinds of mixed cooked meat, including poultry and game
• 1/4 lb. of pork sausages
• 1 or 2 apples, cut in dice
• 4 tablespoons of lard
• 2 tablespoons of flour
• a few tablespoons of meat glaze
• 2 tablespoons of tomato puree
• 1 onion
• 1 cup of vodka
• 1/2 cup of either white or red wine

Method :

1. Wash the SAUERKRAUT and blanch it in boiling water, and drain.
2. Melt the lard in a saucepan and, when hot, fry the chopped onion till brown, adding the flour.
3. Then add some of the meat glaze, tomato puree, vodka, and wine.
4. Mix well.
5. Put a layer of SAUERKRAUT in an earthenware casserole, cover with a layer of the different meats and the sausages, cut in small slices, and the diced apples.
6. Moisten with a little more meat glaze and wine, and continue the process till the casserole is filled. Cover closely, and simmer for 2 hours, shaking the casserole occasionally.
7. Set aside and used as required.
8. Unliked most dishes, this is said to improve the more often it is re heated.

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Udziec Sarni Duszony (Braised Or Stewed Venison)

Ingredients :

• Haunch of venison
• a little less than 1/2 pint of sour cream
• a little less than 1/2 pint of meat glaze
• a little less than 1/2 pint of red wine
• 3/4 lb. of butter
• 1/2 cup of flour
• 2 or 3 lumps of sugar
• 1 onion
• 12 shallots
• salt
• pepper
• a few cloves

Method :

1. Soak the venison for 2 or 3 days in the following marinade, turning it occasionally : 1 1/2 quarts of white wine, 1 pint of vinegar, 1/2 pint of olive oil, 1/4 lb. of sliced carrots, 1/4 lb. of sliced onions, 2 stick of celery, 2 cloves of garlic, 3 sprigs of parsley, 1 small bayleaf, peppercorns, a few cloves.
2. Remove the venison from the marinade and wipe over with a cloth.
3. Melt the butter and brown the meat evenly on all sides.
4. Fry the onions in the same butter, then stir in the meat glaze, 1/2 pint of the marinade, the red wine, and the sugar.
5. Cover closely and simmer very gently for several hours till the meat is tender.
6. Before serving, strain the sauce, thicken with a little flour, and add the sour cream.
7. Cut the meat in slices and pour the sauce over it.
8. Garnish with the shallots, lightly browned in butter.
9. Boiled potatoes are often served with this dish.

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Prosiak Faszerowany (Stuffed Sucking Pig)

This is the great Easter dish in Poland, and Easter is not Easter without stuffed sucking pig. The sucking pig should not be over 6 weeks old. It is stuffed with the following uncooked ingredients :

• 2 goose livers
• 1/2 lb. of truffles or mushrooms
• 2 onions
• a few tablespoons of meat glaze
• 2 raw eggs
• parsley
• dill
• marjoram
• tarragon
• 3/4 cup of butter
• salt
• pepper

1. The ingredients should be chopped, and the butter and meat glaze melted.
2. Mix all in a bowl, stuff the pig and sew it up.
3. Roast for 1 to 1 1/2 hours, or till well done, basting frequently.
4. When ready, serve with a puree of potatoes mixed with cream, and serve the strained basting as sauce.

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Kolduny (Forcemeat Dumpling For Soup)

This is a Lithuanian dish, but very popular in Poland and Russia.

Make a paste with :

• 2 1/2 cups of flour
• 2 tablespoons of butter
• a little water

1. Work well and roll out very thinly.
2. Cut into 2 1/2 to 3 inch rounds, and on each round put a little of the following mixture: chopped fillet of beef, mutton, kidney fat, meat glaze, a little onion.
3. Chopped and cooked in butter, with a seasoning of chopped marjoram, salt, pepper, and 1 or 2 eggs to bind.
4. Fold the paste over this stuffing and press down the edges.
5. Poach the dumplings in boiling salted water for 10 minutes, or till they rise to the surface.
6. Serve in boiling BORTCH or STOCK.

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Grzyby W Smietanie (Mushrooms With Sour Cream)

This, like most mushrooms dishes, is very popular in Poland, and is served with meat, or as an hors d'ouvre.

Ingredients :

• 1 1/4 lbs. of mushrooms
• 3/4 pint of sour cream
• 6 tablespoons of butter
• 2 tablespoons of milk
• 1 onion
• salt
• pepper
• a little paprika

Method :

1. Brown the chopped onion in the butter, sprinkle with flour, brown, and add the milk gradually.
2. Bring to the boil and add the sliced mushrooms.
3. Season with salt, pepper, and paprika, simmer, and add half the sour cream and cook very gently till the mushrooms are tender.
4. Before serving, stir in the remaining sour cream.

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Pieczarki Zrusztu (Mushrooms)

This is a novel way of cooking mushrooms, but the greatest care should be exercised as they are apt to burn. The mushrooms are washed, well dried, their stalks removed, but they are not peeled. Put them in a hot pan without any liquid and cook in a slow oven till tender. The pan should be frequently shaken. They are then placed on a hot dish, and melted butter, seasoned with salt and pepper, is poured over them.

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Pieczarki Faszerowane (Stuffed Mushrooms)

Ingredients :

• 2 1/2 lbs. of mushrooms
• 1 chicken or duck liver
• 3/4 cup of butter
• small piece of pickled ox tongue
• 6 tablespoons of meat glaze
• 1 egg
• 1/2 an onion
• 1 lemon
• salt
• pepper
• a little paprika

Method :

1. Trim the mushrooms, peel and boil them in salted water with the juice of a lemon.
2. As soon as the water comes to the boil, remove the mushrooms.
3. Pick out all the small mushrooms.
4. Chop these, adding the stalks, the chicken or duck liver, etc., and the chopped onion, browned in butter.
5. Mix all well, season, place a layer of this stuffing on each large mushrooms, and bake in the oven, basting with butter, for 25 to 30 minutes, till the mushrooms are tender.

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