Polish Peasant Foods

Golabki (Stuffed Cabbage Rolls)  
Pierogies
Wild Mushroom Soup 
Barszcz (Beetroot Soup)
Kopytka (Potato Noodles)
Makowiec
Nalesniki - Polish Pancakes or Crepes

Golabki (Stuffed Cabbage Rolls)  Serves 4    135 min
 
1 Whole Medium Cabbage
1 Onion, finely chopped
2 tbsp Butter
1 lb Minced Beef
8 oz Minced Pork
8 oz Cooked Rice
1 Egg
1 tbsp Freshly Chopped Parsley
¼ teasp Freshly ground Nutmeg
1 teasp Paprika
Salt and pepper for the sauce
14 oz tin Chopped Tomatoes
8 fl. oz Hot Fresh Stock
2 tsp Brown Sugar
Salt and Pepper

1. Preheat the oven to 150C, 300F
2. Remove core from the cabbage, place in a large saucepan, cover with water then bring to the boil and cook until the outer leaves begin to loosen. Lift out the cabbage, remove the softened leaves and return the head of cabbage to the pan of boiling water to soften more leaves. Repeat until all leaves are removed.
3. Once all the leaves have been softened, remove the centre stalks from each leaf and set aside.
4. Meanwhile, heat the butter in a frying pan, add the onion and sauté for a few minutes until transparent.
5. Transfer the onion to a mixing bowl together with the meat, egg, rice and seasonings and mix well.
6. Divide the meat mixture between each cabbage leaf then fold each into a parcel then place seam side down in a greased shallow ovenproof dish.
7. In a bowl, mix together the ingredients for the sauce then pour the mixture over the cabbage rolls and bake in the oven for 2 hours. Serve hot.

Pierogi - Basic Dough   60 mins
Makes approx 36  - serves 4 as a main course or 6-8 as an accompaniment or in soups

8 oz Plain Flour
1/2 teasp Salt
Pepper to taste
2 Eggs, beaten
4 fl. oz. Water

1. Place the flour salt and pepper in a large mixing bowl mix well then make a well in the centre.
2. Add the eggs into the well then cut into the flour with a knife.
3. Add the water, mix with a wooden spoon then knead until firm. Cover the bowl with a clean tea towel and allow to rest for 10 minutes at room temperature.
4. Divide the dough into quarters, roll each section out thinly then cut circles about 3 inches in diameter. It’s best to work on one section at a time, keeping the remaining sections covered with a damp cloth as the pastry tends to dry out.
5. Place a small mound of filling over one side of each circle of dough leaving a border, then moisten the edges with a little water, fold over to make half-moon shapes then press the edges firmly together making sure they are well sealed to prevent the filling from oozing out.
6. Bring a large pan of water to the boil, add salt then reduce to a rolling simmer and drop the pierogi into the water a few at a time. Cook gently for 3 to 5 minutes. Do not overcrowd the pan or they will stick together.
7. Remove with a slotted spoon and set aside whilst you cook the remainder.
8. At this point they can be served immediately or allowed to cool then either frozen or fried in butter either over a medium heat until golden brown.

FILLINGS

Sausage and Mushroom Filling
10 oz Smoked Kielbasa, skinned and roughly chopped
+5 oz Mushrooms, chopped
1 heaped tbsp Fresh Breadcrumbs
1 Egg
Salt and Pepper

1. Heat a dry frying pan until very hot then ass the kielbasa and fry for 5 minutes, turning from time to time.
2. Remove from the heat then add the remaining ingredients and mix well. Use to stuff dough as above.

Beef Filling:
1 tbsp Butter
1 large Onion, chopped
8 oz Minced Beef
4 oz Cooked Rice
3 tbsp Beef Stock
1 tbsp freshly chopped Parsley
Salt and Pepper to taste

1. Heat the oil in a frying pan, add the onion and sauté for 5 minutes.
2. Add the meat and rice, mix well and sauté for a further 5 minutes, turning from time to time.
3. Add the stock, parsley, salt and pepper stirring to mix well. Use to stuff the dough as above.

Potato Filling (vegetarian)
2 Potatoes, peeled and thickly sliced
1 tbsp Vegetable Oil
1 Onion, chopped
4 oz Cream Cheese
1 tsp Paprika
Salt and Black Pepper

1. Bring a large pan of water to the boil, add salt and the potatoes and cook for 15 minutes or until the potato is tender.
2. Meanwhile, heat the oil in a frying pan, add the onion and sauté for 8-10 minutes until soft and golden brown. Remove with a slotted spoon and set aside.
3. Drain the cooked potatoes return to the pan and mash well.
4. Add the cooked onion, cheese, paprika, salt and black pepper and mix well. Use to stuff the dough as above.

Sauerkraut filling (Vegetarian)
1 tbsp Vegetable Oil
1 large onion, sliced
1 lb Sauerkraut, drained
Salt and Paprika to taste

1. Heat the oil in a frying pan, add the onions and sauté for 5 minutes stirring from time to time.
2. Add the sauerkraut and continue to cook for a further 5 minutes or until the onions are soft and transparent.
3. Season with salt and plenty of paprika then use to stuff the dough as above.

Sweet  Cheese Filling (Vegetarian)
8 oz Cottage Cheese
1 Egg Yolk, lightly beaten
1 TB Sugar
1 tbsp Butter
3 TB Currants
1/2 tsp Cinnamon

1. In a large mixing bowl, cream together the eggs and butter.
2. Add the remaining ingredients and mix well. Use to stuff the dough as above.

Fruit Filling (Vegetarian)
1 lb Pitted Cherries
6 fl. oz. Water
3 oz Sugar
1/2 tsp Ground Cinnamon
1 tsp Lemon Juice
3 tbsp Dry Breadcrumbs (approx)

1. Place the fruit water and sugar in saucepan, bring to the boil then reduce the heat and simmer until fruit is tender and water has almost evaporated.
2. Remove from heat, add the cinnamon and lemon juice and mash slightly with potato masher.
3. Return to a low heat and cook, stirring until thick. Stir in enough breadcrumbs to thicken a little more. Use to stuff the dough as above.

Wild Mushroom Soup  Serves 4-6   140 mins plus soaking
Vegetarian 

3 oz Dried Wild Mushrooms, pre-soaked overnight
40 fl. oz. Vegetable Stock
2 TB Butter
1 large Onions, finely chopped
2 heaped tsp Corn flour
Salt and White Pepper
4-6 TB Sour Cream
Freshly chopped Parsley

1. Drain the pre-soaked mushrooms reserving the soaking liquid and strain the liquid through a fine sieve or muslin.
2. Rinse the mushrooms well then cut strips. Set aside.
3. Heat the butter in a large saucepan, add the onion and sauté for 5 minutes until softened and golden brown.
4. Add the mushrooms, the reserved soaking liquid and stock to the onions, mixing well, bring to the boil then reduce heat and simmer very gently for 2 hours stirring from time to time
5. In a small bowl, mix the corn flour with a little water to form a slurry then add to the soup, stirring well. Season with salt and pepper and continue to simmer the soup until slightly thickened.
6. To serve – transfer the soup to individual bowls, top each with 1 tablespoon of sour cream and sprinkle with parsley.

Barszcz (Beetroot Soup)  Serves 4   110 min plus standing

Vegetarian 

4 Large raw Beet root, diced
1 Large Onion, sliced
40 fl. oz. Vegetable Stock
The juice of 1 Lemon
1 TB Sugar
Salt and Pepper
4 fl. oz. Sour Cream

1. Place the beet root and onion in a large saucepan, just cover with water, bring to the boil then reduce the heat and simmer for 1 ½ hours.
2. Remove from the heat, add the lemon juice, sugar, salt and pepper and mix well. Cover and leave for 8 hours or overnight.
3. Strain the soup and return the liquid to a clean saucepan together with the stock, bring to almost boiling point then add the sour cream stirring well. Serve hot.

Kopytka (Potato Noodles) Serves 4-6       40 mins plus cooling

Vegetarian  

4 Medium Potatoes, peeled and cut into chunks
Salt
1 egg
Plain Flour

1. Place the potatoes in a large saucepan, add salt, cover with water then bring to the boil and cook for 15-20 minutes or until tender.
2. Once cooked, drain the potatoes then add the egg and mash until smooth. Set aside to cool.
3. Once cold, transfer the mashed potatoes to a large mixing bowl and add flour, a tablespoon at a time, mixing well until you have a firm dough which doesn’t stick to your fingers.
4.. Turn the dough onto a floured work surface, roll out thinly then cut into thin noodle strips.
5. Bring a large saucepan of salted water to the boil then drop the noodles into the bubbling water and cook for a few minutes until they float to the surface. Remove with a slotted spoon and serve hot.

Makowiec Makes 12-14    60 min plus proofing
Vegetarian

5 fl. oz. Single Cream

1 oz Fresh Yeast

1/2 tsp Sugar

8 oz Butter

3 Eggs

12 oz Strong plain Flour

4 oz Honey

3 oz Chopped Candied Peel

3 oz Chopped Almonds

1 tsp Ground Cinnamon

2 TB Poppy Seeds

1. Warm the cream in a saucepan, pour into a bowl and add the yeast and sugar. Mix well and leave in a warm place till frothy.

2. Melt the butter in a saucepan, beat 2 of the eggs and stir into the yeast.

3. Sift the flour into a bowl and make a well in the centre. Add the yeast mixture and mix to a soft dough, adding more warm milk if necessary. Knead till smooth and shape into a ball. Cover lightly with oiled polythene, and leave in a warmed place until doubled in size.

4. Knock back and knead the dough for 5 minutes then roll out to a large rectangle.

5. Warm the honey in a saucepan and spread over the dough. Mix together the candied peel, almonds and cinnamon, and scatter over the honey. Roll up starting at a short end then place, join down, on a greased baking tray. Cover as before and prove till doubled in size. Preheat the oven to 400F.

6. Beat the remaining egg and use to glaze the roll then roll it in the poppy seeds and replace, join down, on the baking tray. Bake in the centre of the oven  or about 30 minutes, covering lightly with greaseproof paper if it gets too brown. Cool on a wire rack. Serve cut in slices.

Nalesniki: Filling and Folding
Polish Crêpes or Polish Pancakes

Nalesniki (Polish Crêpes), Lenten favorites, are thin pancakes rolled or folded around sweet or savory fillings. Lightly browned or baked, they make mouth-watering meals.

Even though Nalesniki are well suited for meatless Lenten meals, they make delightful snacks or light meals year-round. Recipes for savory and sweet fillings are as numerous as seasonal specialties. The four unique ways of folding or rolling these thin pancakes around fillings, and then browning or baking them, create mouth-watering Polish dishes.

Some cooks use their Pierogi filling recipes for Nalesniki as well. Others prefer lighter ingredients. Nuns of the Immaculate Conception near the village of Szymanow operate a private boarding and secondary school for girls. They also cater light meals for scheduled visiting groups. Their wonderful meals include Nalesniki folded around homemade diced and spiced apple filling, and dusted with cinnamon and sugar.

The Café Chata in Czestochowa (near Kraków) specializes in light meals and lists an almost endless variety of fillings. Diners, depending upon the season and time of day, can request Nalesniki filled with

•Simple sweetened white cheese or chocolate spread (like Nutella) – least expensive;

•White cheese with peaches and pineapple – moderately expensive; or

•Cheese, sauerkraut with celery, pork, chicken and tomatoes – most expensive.

Recipes for Fillings

Savory White Cheese Filling

• 1 lb. (about 2 cups) dry cottage cheese (Farmer's cheese) or ricotta cheese

• 1 egg yolk (optional)

• 1 egg (lightly beaten)

• ½ cup chives or finely minced new onions

• Salt – to taste

• White pepper – to taste.

Sweet White Cheese Filling

• Amounts as for Savory White Cheese Filling except omit chives, salt and pepper and substitute:

• 5 tablespoons sugar

• 1 tsp melted butter or margarine and

• 1 TB vanilla

• 1 extra egg yolk for added richness.

Break-up cheese in a hand grinder, large-pore sieve, or food processor. Do not puree! In a medium bowl combine sieved cheese, eggs with chives, salt and white pepper; or sugar, melted butter or margarine and vanilla.

***A small amount of cleaned and fresh fruit like berries, tropical fruit, or apples can be added to the cheese mixture and sugar adjusted to taste. One variation is to make a small amount of sauce from the fruit and spoon it over the browned or baked cheese-filled Nalesniki.

Filling and Folding Nalesniki

***Place Nalesniki seam down in frying or baking pan as you fill and fold them.

Here are the four traditional ways of filling and folding Nalesniki:

•Long Roll: Evenly spread about 1 tablespoon of filling over one-half of pancake leaving bare about one–half inch from the edge; roll from the filled side until you have a long tube.

•Short Roll: Evenly spread about 1 tablespoon of filling, leaving the outer one inch bare, over the entire pancake. Fold over two unspread edges from opposite sides of the pancake; roll one of the remaining two unspread edges toward the center; then roll up tightly from the unfolded end until you have a small fat tube.

•Handkerchief Fold: Evenly spread about 1 tablespoon of filling over one-half of pancake, leaving bare about one-half inch from the edge; fold empty half over filled half; then fold once again bringing the two points together. Not particularly well suited for jams or runny fillings.

•Envelope or Book Fold (Ksiazeczka): Evenly spread about 1 tablespoon of filling over the center of pancake leaving bare about one–half inch from the edge; fold about one-third of pancake over filling; then fold over the opposite one-third; fold ends in, forming a small packet.

Cooking Nalesniki

Method 1 – Melt a small amount of unsalted butter or margarine in a frying pan. Sauté Nalesniki, seam-side down, over medium heat about 3 minutes on each side. Place on a warm plate or serving platter. Garnish with fresh diced and sweetened fruit, or a warm cooked fruit sauce. Serve with sour cream.

Method 2 – Preheat oven 350° to 375°. Place Nalesniki, seam side down, in well buttered baking dish, in layers if necessary; drench with melted unsalted butter or dot with cold unsalted butter. Bake for about 30 minutes or until heated through with top layer attractively browned. Serve with sweetened diced berries or fruit or warm fruit sauce; sour cream on the side.