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Polish Recipes

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6 servings

5 c Milk
1/2 lb Almonds (blanched), finely ground
1 ts Almond extract
2 c Rice, cooked
1/3 c Sugar
1/4 c Raisins or currants
Salt and Pepper to taste

Heat milk just to simmering in a large saucepan. Add all the ingredients; stir until well mixed. Cook over low heat 3 to 5 minutes. Serve hot as is traditional for Christmas, or chill before serving.

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5 servings

1 lb Dried white beans (navy or cannelloni)
2 Onions, chopped
3 Cloves garlic, minced
3 Bay leaves
2 tb Chopped parsley
2 tb Tomato paste
1 lg Carrot, scraped and sliced
5 To 6 whole peppercorns
1 lb Kielbasa, thickly sliced
2 tb Olive oil
2 tb Flour
1 ts Paprika
1/2 tb Salt

You will need a large saucepan. Pick over the beans for bits of grit and chaff, and rinse them twice in cold water. Put the beans in a large saucepan and cover them with water to a depth of 1 to 2 inches. Bring the water to a boil and then turn down the heat. Leave to simmer gently for half an hour. Remove the pan from the heat and pour in enough cold water to cover the beans to a depth of 3 inches. The beans will settle on the bottom. Leave them for a minute or two; then pour off the water and replace with fresh water. Bring the water to a boil and then turn down the heat to simmer.

Add the onions, garlic, bay leaves, parsley, tomato paste, carrot, and peppercorns to the beans. Cook gently over very low heat for 1 1/2 to 2 hours, until the beans are soft. After 45 minutes of the cooking, add the kielbasa. Fifteen minutes before you are ready to serve, add the salt and prepare a liaison for the soup. Heat the oil until it is smoking lightly; then quickly stir in the paprika, followed by the flour. Mix to a thin paste. Add this to the soup, stirring well. Simmer for 5 minutes, until the soup is thick and rich. Serve with plenty of bread and good red wine.

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In a large pot combine the spare ribs, onion, bay leaf and peppercorns, vinegar and cover with water. Bring to a simmer and cook until the meat is tender, about 1 to 1 1/2 hours. In another pot, cover the scrubbed beets with water and bring to a boil. Simmer the beets for 45 To 1 hour or until the beets are tender. Drain and rinse the beets under cold water until they are cool. Peel and grate the beets.

When the meat is tender, Remove the bones and strip off the meat in bite size pieces. Return the meat to the broth and stir in the grated beets. Season the soup with salt and pepper. In a large bowl stir together the sour cream, milk and flour. Add two cups of the hot stock to the sour cream mixture and stir to combine. Pour this mixture through a strainer into the soup. Heat the soup over medium heat at a gentle simmer, but do not allow it to boil. Boiling will cause the sour cream to curdle. Serve immediately with boiled potatoes and pumpernickel or rye bread.

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8 servings

32 oz Beets, diced canned
3 c Water
1 Celery stalk
1 Carrot, quartered
1 Bay leaf
1 Garlic clove, peeled
1/4 ts Peppercorns, whole
1 tb Lemon juice
1 t Sugar
1 Dairy sour cream or dill sprigs
1/4 ts Salt
Pepper to taste

Drain beets reserving liquid. Set beets aside. In a large saucepan combine beet liquid, water, celery, carrot, bay leaf, garlic, peppercorns and salt. Bring to a boil. Cover, reduce heat and simmer 15 minutes. Remove vegetables and seasonings with a slotted spoon. Stir in reserved diced beets, lemon juice and sugar. Continue cooking 10 minutes or until heated through. Serve topped with sour cream and/or dill sprigs. Makes 8 servings.

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Layer beets in a glass or earthenware bowl, sprinkling layers with horseradish and cloves. Boil vinegar with sugar and salt for 2 minutes and then pour over the beets. Cover and refrigerate for 24 hours.

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Put vinegar into glass or crockery bowl (not metal) and into this catch the blood when killing the duck or goose and stir to avoid coagulation. Fresh pigs blood may also be used. Cover the fowl trimmings and spare ribs with water, bring to a boil and skim. Put spices, celery, onion and parsley into a sack and add to soup. Cook slowly until meat is almost done, about 2 hours. Remove spice sack add fruit and cook for 1/2 hour more. Blend flour with 1/2 cup of the blood mixture, add 3 T soup stock, and pour into soup, stirring constantly. Add sugar and cream and bring to a boil. Serve with egg noodles or potato dumplings.

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1 pot

3 md Potatoes, sliced
2 Stalks celery
1 lg Onion, sliced thin
2 Carrots
1 Sprig parsley
2 qt Water
3 tb Butter
1 tb Flour
1 c Top milk
Salt and Pepper to taste

Cover vegetables with water, add seasoning and cook until well done. Force through sieve. Heat butter until light brown, stir in flour, and let mixture cook until it bubbles and is well blended. Gradually add hot milk to the flour mixture and let simmer just below the boiling point until mixture is smooth and thick. Add to strained vegetables and let simmer until smooth and thickened. Sprinkle with chopped parsley and serve with egg barley.

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Cook meat in water until well done. Add onion, sauerkraut juice and sugar. Beat egg, add flour, milk and cream. Add to soup and bring to a boil. Serve with potato dumplings.

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8 servings

1 lb Polish sausage, 1/2" pieces
3 tb Oil
1 1/2 lb Beef, cubed
2 Onions, sliced
2 c Mushrooms, sliced
1 lb Sauerkraut, canned
1 c White wine
8 oz Tomato sauce
2 tsp Soy sauce
1 t Caraway seeds
1/4 tsp Vegetable seasoning
Salt and Pepper to taste

Sauté sausage 15 minutes; remove to casserole. Add oil to sausage drippings; brown beef in oil, 15 minutes; remove to casserole. Sauté onion; add to casserole. Sauté mushrooms with sauerkraut and wine. Add tomato sauce, soy sauce, caraway seeds and vegetable seasoning. Add this to casserole also, mixing well. Cover and bake at 375 degrees for 2 to 2 1/2 hours. Stir casserole every 30 minutes.

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