Have you been hunting around for a descent traditional Polish recipe? While it's difficult to find truly authentic polish recipes online, I have come across three recipes that keep the preparations fairly true to the traditional Polish style. I hope you enjoy the following recipes for Polish meat and potatoes, halushki, and kugelhopf. Thanks for reading!
Meat and Potatoes
Ingredients: 4 potatoes (peeled and chopped into 1-inch cubes) 1 (16-oz) package kielbasa sausage (cut into 1-inch pieces) 1 onion (chopped) 2 green bell peppers (chopped into 1-inch pieces) 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp salt 1/4 tsp black pepper 1/4 cup vegetable oil
Directions: Warm the oil in a skillet over medium-high heat. Throw in the potatoes and onions and allow them to cook for about 15 minutes. Stir occasionally. Reduce to a medium heat and add in the onion powder, garlic powder, salt, pepper, and bell pepper pieces. Stir well and cover the skillet. Allow the mixture to cook for 5 minutes before adding in the kielbasa. Cover and cook for another 15 minutes (or until the onions have caramelized).
Halushki
Ingredients: 1 1/2 lbs pork chops 1 onion (chopped) 1 large head cabbage (cut into squares) 1 lb large egg noodles 1 tbsp butter 1 tsp garlic powder (or to taste) salt and pepper to taste
Directions: Season both sides of the pork chops with garlic powder, pepper, and salt. Grease a deep skillet and place the pork chops in it. Add in chopped onion and fry them on a medium heat until well cooked. When the chops are cooked, remove them from the skillet and set them aside. Add a bit of water to the skillet and mix up the "drippings." Put the cabbage in the skillet and cook until done. In a sauce pan filled with water, bring it to a boil and add the egg noodles. Cook until al dente. Drain the noodles and mix in the butter. Cut the pork chops into bite-sized pieces and set them aside. When the cabbage is thoroughly cooked, add the pork chop pieces and cooked noodles. Mix well and serve hot.
Eggnog and Rum Kugelhopf
Ingredients: 3 1/2 cups bread flour (divided) 2 1/2 tsp instant yeast 1/2 cup white sugar 1/2 tsp salt 1/2 tsp ground cinnamon 1 cup dried currants 3 tbsp rum extract 1 cup eggnog 1 cup butter 3 eggs 1/4 cup slivered almonds (to garnish) 2 tbsp confectioners' sugar (for dusting)
Directions: Soak the currents in the rum extract overnight. In a sauce pan, bring the eggnog to a boil, then pour it into a large bowl. Add 1 1/2 cups of bread flour and mix it until it is smooth. Allow it to cool to about 110 degrees F (or warm to the touch). Add the yeast and mix until it is thoroughly blended. Cover the bowl with plastic wrap and let it rise for about half an hour (or until it is doubled in size). Using an electric mixer, beat together the butter and the sugar until it is smooth, then beat in the eggs individually. Next, add the salt and cinnamon. Mix well, then pour into the flour mixture. Blend until smooth. Add in the remaining 2 cups of flour and mix for about 3 minutes. Expect the dough to be quite sticky. Add in the currants and cover the bowl with plastic wrap again. Rise for another 20 minutes. Lightly grease a bundt pan and sprinkle the bottom portion with the slivered almonds. Add the dough mixture into the bundt pan and cover with plastic wrap. Let it rise for another hour to an hour and a half. Remove the plastic wrap and bake at 375 degrees F for about half an hour, or until the loaf is a golden brown color. Flip the bundt pan upside to release the kugelhopf onto a wire rack. Once it has cooled, dust it lightly with powdered sugar before serving.
Author Resource:
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