Crispy pierogi are not a common dumpling, but they are a great alternative to uszka with clear red borscht and also work well with zurek. You should eat these on the side of soups, so that they retain their crunchy consistency.
Arguably the most popular of Polish dumplings these are filled with potato, onion and cheese. Once the dumplings have risen to the water’s surface they are ready to eat.
This recipe for basic Polish pierogi dough is a simple combination of flour, eggs, water and salt. You may need to add a little more water or a little more flour based on the humidity of the day, the weight of the flour, etc. The dough should not be crumbly, nor should it be sticky.
How to make Makówki, a traditional poppy seed-based dessert from Central Europe. It is most notable in Silesia, where it is served almost exclusively on Christmas Eve. Try our delightful Poppy Seed Bread Pudding Recipe this Christmas.
A Slavic Christmas concoction of poppy seeds, honey, wheat, nuts and fruit was consumed on the longest night of the year, during a ritual to remember family ancestors. The dish has survived for millennia and has been adopted as part of the Christian Christmas Eve tradition.
Zupa Szczawiowa (sorrel soup) is a popular Polish recipe in the springtime when sorrel is at its most tender. Sorrel soup is made in many different ways. This is just one variation.
Toppings : Ham, mushrooms, cooked vegetables, mayo, cheese, ketchup, chives
To make your own sauerkraut you will rely on the bacteria found on the cabbage leaves. The salt draws out the water and kills off the spoilage bacteria.
Borscht is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple colour.
Kolache (also spelled kolace, kolach, or kolacky, from the Czech and Slovak plural koláče) is a type of pastry that holds a dollop of fruit rimmed by a puffy pillow of supple dough. Originating as a semisweet wedding dessert from Central Europe.
Rosół is a traditional Polish meat broth. The most popular variety is rosół z kury, or clear chicken soup. It is commonly served with fine noodles.