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At the Polish party (click here for details)
we all scoffed some great traditional Polish dishes. You can try them now too
with these recipes...
And if you know some others - contact
us!
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Usrke
(Polish Dumplings)
Preparation time: less than 30 mins
Cooking time: less than 10 mins
Ingredients
For the dough: 225g/½lb plain flour / 1 egg / water
to mix
For the filling: 450g/1lb of dried mushrooms, soaked according
to instructions / 1 onion /
25-50g - 0r 1-2 oz butter / salt and pepper
Method
1. Fry the onion in the butter. Add the mushrooms
and salt and pepper. Mix the beaten egg into the flour. Add water to mix to a
soft dough. Roll out the dough and use a small glass to cut into rounds.
2. Spoon a tsp of the mushroom mixture onto each round and pat into dough balls.
3. Cook in boiling salted water for five minutes and spoon into bowls of
borsht just before serving.
Red Borscht
Preparation time:
less than 30 mins
Cooking time: 30 mins to 1 hour
Ingredients
: 1 celeriac / 2 carrots / 1 parsley root / 1 leek / 1 onion / 1 large parsnip
/ 4 red beetroots / 10 black peppercorns / 2 grains of pimento (or all spice)
/ 2 bay leaves / 1 glass and a half of red wine / 1 tsp sugar / 2 garlic cloves,
crushed / juice of 2 lemons / salt and pepper
Method
1. Chop the vegetables, except the beetroot, and add to 1½L or 2¼pt of boiling
water. Simmer for 20 minutes.
Peel and thinly slice the beetroot and place
in a separate pan with the peppercorns, pimento and bay leaves. Simmer, uncovered,
in ½ litre or ¾ pint of water for 30 minutes.
2. Sieve the vegetable
and beetroot stocks and combine the clear liquids, discarding the vegetables.
Return the borscht to the heat. Add the red wine, lemon juice, salt and pepper,
sugar and garlic. Simmer for 20 minutes. If the borscht has lost some of its colour
during the cooking process, add the juice of a grated raw beetroot. Serve with
Usrke (Polish dumplings).
From
Chrom...
....I wish only that you correct the spelling of a speciality
dumplings called in Poland "USZKA", not Usrke.
Pronounced USH-KAH, it is customary
to serve these little tortelinni-like dumplings with the Christmas Eve barszcz,
either floating in the soup, or as a side dish.
The following recipe for
Uszka - "Little Ears" dumplingshas been taken from another interesting site -
www.biega.com
Prepare
the stuffing. Ingredients: 10oz. (300g) mushrooms, preferably wild varieties which
have more flavor / 4oz. (110g) sweet butter / 1 medium-sized onion / the white
of one hard-boiled egg / 1 tablespoon (15g) breadcrumbs / Sprig of parsley.
Cook
the mushrooms, then cut into very fine pieces, and fry (sauté) in the butter with
onion. Thoroughly mix with the bread crumbs, finely cut egg white and parsley
and a pinch of salt.
Prepare the dough and make the uszka.
Take:
the yolk of one fresh egg and 1lb (700g) white flour.
Thoroughly mix the flour
with egg yolk and a little water, then knead into soft mass.
Roll out into
thin layer, cut into 1 inch (35mm) squares. Place portions of mushroom mixture
into center, fold over all edges, then fold and stick two opposite corners together.
Cook in boiling water for 5 minutes.
This quantity of ingredients will provide
about 40 dumplings.
From
GIULIANA STEELE-KENDRICKA in London...
hi, Does anyone have a good
recipe for Zurek??
More Polish recipes
Golabki,
Kolaczki, Karpatka Cake, Paczki, Faworki and Bigos - click
here for the recipes
Gypsy Mazurek Mazurek Cyganski, Orange Mazurek
Mazurek Pomaranczowy and Mazurek Royale Mazurek Krolewski - click
here for the recipes
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