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Polish Recipes

• Beef Roll-ups
• Cabbage Rolls
• Cucumber Salad
• Cutlet with Mushrooms
• Fish (Baked)
• Fish In Horseradish
• Herring Marinated in Sour Cream
• Kielbasa and Cabbage
• Kielbasa Maple Bites
• Kiska
• Meat Loaf
• Meatballs with Sour Cream

• Mushroom Stuffing
• Noodles and Cabbage
• Noodles with Poppy Seed
• Pickled Herring
• Pike Polish Style
• Polish Beets
• Pork Chops (Baked) in Sour Cream
• Sauerkraut with Mushrooms
• Sauerkraut with Pork
• Wilted Leaf Lettuce Salad
• more: Main Page

6 servings

2 lb Round steak
1 c Bread crumbs
1 Onion, grated
1 Egg, beaten
8 tb Butter, melted
1 tb Chopped parsley
2 c Water
Salt and Pepper to taste

Cut steak into thin pieces, about 4 1/2 by 2 inches. Score, sprinkle with salt and pepper. Combine bread crumbs, egg, onion and 4 T of the melted butter, salt and pepper. Spread the dressing on each piece of meat, roll up and fasten with a skewer or a toothpick. Roll in flour and brown in remaining butter. Add 2 cups of water (meat stock if you have it) and simmer 1 1/2 hours. Remove toothpicks. Pour gravy over meat. Garnish with chopped parsley and serve with mashed potatoes.

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Cut the core of the cabbage out with a knife, then put the hole where the core- was, side down in a steamer over boiling water. Let it sit for about 10 minutes and remove. Several layers of the outer leaves should be soft enough to remove from the head. When you've removed as many as you can, return the head to the steamer to soften more leaves. Take a sharp knife and remove as much of the central vein as you can. FILLING: Mix all the other ingredients together in a bowl. work it with your hands until the eggs and other ingredients except the tomato juice are thoroughly mixed into the meat. Now, take a glob of mixture and set it in the hollow of a deveined leaf, with the end that was near the core towards you. Fold the end nearest you about / way over the mix. Fold the left side over the mix and then the right side. Roll about / turn away from you so that the "seam" is on the bottom. Place in the pan seam side don and continue with the other leaves.* When you've made the last cabbage roll, pour in the tomato juice to cover. Bring to a boil then simmer for at least one hour.

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4 servings

2 lg Cucumbers - sliced
1/2 ts Basil
1/4 ts Dill weed
1 pn Parsley
4 tb Oil
3 tb Wine vinegar
Salt and Pepper to taste

Mix together and refrigerate.

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4 servings

1 lb Mushrooms, fresh
1 c Onion, chopped
3 tb Butter (more may be added for sautéing cutlets)
2 c Hard rolls, 2 or 3
1/2 c Milk
3 Eggs, lightly beaten
3 tb Parsley
1/2 c Breadcrumbs, more if needed
Salt and Pepper to taste

Chop the mushrooms in a large frying pan, sauté them with the onions in 3 tbsp of butter. Soak the cubed hard rolls in milk for about 10 minutes. Add to the mushroom-onion mixture. Blend in the eggs, parsley, salt and pepper. Form the mixture into cutlet-shaped patties, each patty should take 3 to 4 tablespoons of the mixture. Press the patties onto the breadcrumbs. Fry in butter until crisp and brown on both sides. Variation: You could substitute dried mushrooms for part or all of the fresh mushrooms. They are a favorite among the Polish for their rich and interesting flavor.

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4 servings

3 Boiled potatoes, sliced
1 1/2 c Diced cooked fish
3/4 c Cauliflower or mushrooms sliced
2 hard cooked eggs, sliced
1 tb Flour (all-purpose)
1 c Sour cream
1/4 c Water
3 tb Bread crumbs
2 tb Parmesan cheese
2 tb Butter
Salt and Pepper to taste

Arrange half the potato slices, fish, cauliflower and eggs in a greased 1 1/2 quart casserole. Sprinkle with salt and pepper. Blend flour into sour cream; stir in water. Spoon over casserole. Add remaining potatoes, fish, cauliflower, and eggs. Mix bread crumbs, cheese and butter; sprinkle over casserole. Bake 30 minutes at 350 F.

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Combine vegetables, dry seasonings, and water in a saucepan or pot. Bring to a boil; simmer 20 minutes, then strain. Cook fish in the strained vegetable stock 6 to 10 minutes, or until fish flakes easily. Remove fish from stock. Arrange on serving platter and cover with plastic wrap. Chill.

Strain fish stock and reserve 3/4 cup for horseradish sauce; cool. For horseradish sauce, melt the butter in a saucepan, then blend in flour until smooth, making what the French would call a roux. Add the cooked fish stock gradually, stirring constantly. Cook and stir until the sauce boils and becomes thick and smooth. Remove from heat and stir in horseradish, sugar, salt, sour cream, and eggs. Cool for 15 minutes. Pour the horseradish sauce over the chilled fish, and garnish with shredded lettuce.

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4 servings

6 Pickled herring, drained
1 lg Onion, peeled and chopped
1 Garlic clove, crushed
6 Eggs (hard-cooked), peeled and chopped
1 Apple, cored and chopped
1 ts Lemon juice
1 c Sour cream
2 tb Dill or parsley (fresh), chopped
1/4 ts Salt
1/4 ts Pepper

Cut herring into small cubes. Mix herring with onion, eggs, apple and lemon juice. Combine sour cream, garlic, salt and pepper; add to herring mixture and mix well. Sprinkle with dill or parsley. Serve with rye bread.

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4 servings

1/2 Cabbage head, course sliced
1 Onion, large, cut 1" slices
1 Potato, small, peeled/diced
1 1/2 pounds Polish sausage, cut 1" piece
14 ounces Chicken Broth
1/2 tsp Caraway seed
1 tsp Salt
Pepper to taste

Place sliced cabbage in a crock pot. Toss with diced potato, salt and caraway seed. Add sliced onion and Polish sausage. Pour chicken broth over all; stir lightly. Cover and cook on Low setting for 8 to 10 hours (on HIGH setting for 2 to 4 hours). This dish is delicious served with mustard, horseradish and boiled new potatoes. Makes 4 servings (about 3 1/2 quarts).

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Cut Kielbasa into bite-size pieces. Dip pieces into a mixture of maple syrup whisked with mustard. Thread kielbasa on skewers and grill over medium heat, about 3 minutes per side or until browned and heated through.

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8 servings

4 lbs Kiska
3 lb Pork steak
2 lb Coarse buckwheat grits
1/2 ts Rubbed marjoram
Salt and Pepper to taste

Chop meat into coarse bits. Cover with water and boil until tender. Add salt, pepper and marjoram. Wash the buckwheat grits, cover with the liquid from the cooked meat, and steam in a double boiler for 1/2 hour. Combine the two mixtures. If you have sausage casings, stuff the mixture into the casings. It will keep very well in a mold in the refrigerator. Heat before serving.

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8 servings

3 lb Ground beef
1 lb Ground pork
1/4 lb Kidney fat, chopped fine
1 c Bread crumbs, day old
1 Onion, chopped fine
2 Egg yolks
1/4 lb Salt pork, chopped
3 tb Butter
1 tb Flour
1/2 ts Savory
1/2 c Cream
Salt and Pepper for taste

Fry onion in butter until transparent, not yellow. Combine the meat, kidney fat, salt pork, bread crumbs, onion, egg yolks, and seasonings and mix very thoroughly with your hand. Shape into a loaf, rub with butter and bake at 350F for one hour. Baste often. In the last 15 minutes, sprinkle flour on meat and add cream.

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Cut off crusts and in a small bowl saturate the bread in milk. Use a large skillet to sauté the onion minced in the butter until soft. Combine well in a large bowl the ground beef, lightly beaten egg yolks, bread mixture, onion, dill, tarragon, salt and pepper. Beat 2 egg whites until they hold soft peaks, fold into beef mixture. Form small balls from beef mixture and sprinkle with flour. Brown meatballs in large skillet using 1/4 cup butter over medium heat. In another skillet sauté 1/2 pound sliced mushrooms in 3 tablespoons of butter until browned. Add to meatballs and stir in 1 1/2 cups sour cream, coating the meatballs and simmer in the mixture covered partially over low heat for 30 minutes. Stir occasionally. Salt and pepper to taste.

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1 quart

1/4 lb Dried Boletus mushrooms or 1/4 lb dried italian Porcini mushrooms
2 lb Fresh Mushrooms
4 md Onions
1 c Oil or 1/2 lb Butter
1/2 c Dry breadcrumbs
1 Lemon juice
2 ts Black ground pepper
3 ts Salt

In a saucepan with enough water to cover, bring the dried mushrooms to a boil and simmer until tender, about 1 1/2 hours. Do NOT allow to cook dry, add water as needed. Cool and set aside. Wipe the fresh mushroom with a damp towel and trim the stems then finely chop them, setting them aside when done. Chop the onions and cook in oil or butter in heavy skillet until wilted. Add the chopped fresh mushrooms and cook over medium heat, stirring. Removed the dried mushroom from their liquid, reserving the liquid, and finely chop them, mixing them in the fresh ones as you finish each one. Cook until the mushroom mixture is dry, then season to taste. Add the lemon juice and bread crumbs. Stir and remove from the heat. Keep stirring while cooling to allow the steam to escape.

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Melt butter in a large skillet. Add the onion and sauté until transparent. Add the cabbage and sauté 5 minutes, or until tender but still crisp. Stir in the caraway seeds, salt and pepper. Meanwhile, cook the noodles in salted water as directed on package. Do not overcook. Drain well. Stir the noodles into the cabbage and add the sour cream. Cook five minutes longer, stirring frequently.

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Combine boiling water and salt in a large saucepan. Add noodles and cook until tender, then drain and cool. Toss noodles with butter in the saucepan. Combine poppy-seed filling with vanilla extract, lemon juice and lemon peel and raisins. Add to noodles and mix well. Cook just until heated through.

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6 servings

6 Herring fillets
2 Onions, sliced
1 Bay leaf
1 tb Vegetable oil
1 ts Sugar
1/2 To 3/4 cup vinegar
1 c Cold water
Salt and Pepper to taste

Soak herring for 3 or 4 hours in cold water. Wash in cold water and cut into cubes. Prepare a marinade with the remaining ingredients and marinate for 2 days. Drain and serve.

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6 servings

2 Carrots
2 Celery stocks
1 Onion, quartered
10 Peppercorns
1 Bay leaf
1 Fish, dressed (whitefish: perch, sole, or pike, etc.)
1/4 c Butter
1 tb Dill, fresh, chopped (or use parsley)
1/4 c Lemon juice
6 Eggs, hardboiled, peeled, finely chopped
3/4 ts Salt
1/4 ts Pepper

Combine fish, vegetables, dry seasonings, and enough water to cover in a saucepan or pot. Boil gently for about 15 to 20 minutes or until the fish flakes easily. Meanwhile, heat butter in a skillet. Add the chopped eggs, lemon juice, dill, salt, and pepper. Cook 5 minutes, stirring frequently. When the fish is cooked, set it on a warm platter and then spoon the topping over the fish. Serve with rice or potatoes.

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6 servings

1 Small onion, finely chopped
1 tb Butter
1 tb Flour
1/2 c Yogurt
5 Medium cooked beets, peeled and shredded
3 tb Horseradish, or to taste
12 ts Sugar
2 tb Parsley, chopped
Salt and Pepper to taste

Sauté the onion in the butter for three to five minutes. Stir in the flour. Add the yogurt and heat to just below the boiling point. Add the beets, horseradish and sugar, and heat thoroughly. Season with salt and pepper to taste and sprinkle with the parsley

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4 servings

Pork chops (3/4" thick)
1/2 c Sour cream
1 tb Sugar
2 tb Vinegar
1/2 c Water
Salt and Pepper to taste

Salt and pepper the pork chops on both sides and fry in butter until brown. Mix together vinegar, sugar, water and pour the mixture over the chops. Bring to boil, reduce heat and simmer gently about 1 1/4 hours or until chops are tender. Add sour cream and heat to just under boil.

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Soak the dried mushrooms in 1/2 cup of warm water for 1 hour. Sauté mushrooms and onion in butter in a skillet 3 minutes. Add sauerkraut to mushrooms; cook and stir for 10 minutes. Blend 1/3 cup water into flour. Mix with sauerkraut and simmer for 15 minutes. Season to taste with salt and pepper.

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