Try Some Scrumptious Polish Recipes

Polish Sausage Soup

1 cup chopped onions
2 teaspoons bacon fat
6 cups beef broth
12 ounces beer
14-16 ounces sauerkraut
14-16 ounces diced tomatoes

2 tablespoons brown sugar

1/2-1 teaspoons crushed red pepper

1 pound kielbasa sausage, diced

3 cups diced raw potatoes

Sauté onion in bacon fat. Stir in broth, beer, sauerkraut, tomatoes, brown sugar and red pepper flakes. Bring to boil and simmer, uncovered, for 1 hour. Add sausage and potatoes. Cover and cook 30 minutes, or until potatoes are tender.

Vegetable oil or olive oil can be used instead of bacon fat.

Golabki

1 large head cabbage
1/2 cup rice
Salt and pepper to taste
1 med. onion, chopped fine
2 tablespoon butter
1 lb. ground beef
1/2 lb. ground pork
1 egg
5 slices bacon, crumbled
Spaghetti sauce

Core cabbage; scald in boiling water. Remove leaves one at a time as they wilt. Cool before using. Wash rice in cold water. Boil 2 quart water; add rice for 10 minutes. Sauté onion until transparent. Mix all ingredients well. Spread cool cabbage leaves with mixture. Roll and place in baking dish. Cook uncovered for 2 hours at 300 degrees. Baste occasionally with juices. Add spaghetti sauce just before serving.

Perogies

4 c. flour, sifted
1 egg
1/2 tsp. salt
1 c. milk or water

FILLINGS:

SAUERKRAUT:

1 lg. can sauerkraut
1 med. onion, diced
4 slices bacon or salt pork, diced

POTATO & CHEESE:

5 or 6 med. potatoes
1/2 stick butter
1 med. onion, diced
1 - 1 1/2 lbs. farmers cheese

DOUGH:

Mix egg, salt and milk or water gradually adding flour while stirring to form stiff dough. Turn onto floured board and knead as for bread. Roll dough into ball, place into plastic bag in refrigerator to chill while filling is being prepared. FILLING: SAUERKRAUT: Place sauerkraut in pan, cover with water and bring to boil. Simmer for 5 minutes, drain, rinse and squeeze out all water. Place sauerkraut, onion and bacon or salt pork in a frying pan. Fry until browned adding a little oil if bacon is lean. Put aside to cool. POTATO & CHEESE:

Prepare potatoes as for mashed potatoes. In separate pan while potatoes cook sauté onion with butter until tender. To prepare potatoes stir in onion mixture and farmers cheese. Blend well. Roll dough 1/2 at a time on floured board. Cut into circles with a glass or doughnut cutter. Roll each circle again maintaining circle shape to approximately 1/2 its size again. Place filling in each circle so full when folded in half but not overflowing. Travel around edge on both sides with a fork to crimp and seal. Drop into simmering water until each pierogi floats. Spread out to cool or drop into cold water. Place in refrigerator or container in freezer until ready to serve.

Piernick

1 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

4 eggs

1/2 cup milk

1/2 cup vegetable oil

1 teaspoon baking soda

1 cup honey

4 cups all-purpose flour

1/2 cup raisins (optional)

1/2 cup chopped walnuts (optional)

In a large bowl, mix the sugar, cinnamon, cloves, allspice, and eggs. Stir in the milk and oil, and mix in the baking soda. Place honey in a small pot, and bring to a boil. Stir honey into the bowl. Mix flour into the bowl. Fold in the raisins and walnuts. Stir by hand with a sturdy spoon for 10 minutes. Allow the dough to sit 1 hour. Preheat oven to 325 degrees Fahrenheit. Lightly grease four 8x4 inch loaf pans. Fill each loaf pan with about 2 inches of the batter. Bake 1 hour 15 minutes in the preheated oven, until a toothpick inserted in the center of a loaf comes out clean. Bread will be brown in color and will crack on top.

Kruschicki

6 egg yolks

1/2 pint sour cream

3 tablespoons white sugar

1 tablespoon vanilla extract

1 tablespoon whiskey

3 cups all-purpose flour

1 cup vegetable oil for frying

1/3 cup confectioners' sugar for decoration

Heat oil in deep-fryer to 375 degrees Fahrenheit. In a large bowl, beat together the egg yolks, sour cream, white sugar, vanilla and whiskey until smooth. Stir in flour until dough is stiff enough to knead. Turn out onto a floured surface and knead until smooth. Knead in additional flour if necessary. Divide dough into 3 or 4 pieces and roll each ball on floured surface. Cut into strips about 3 inches long then make a slit long ways down the middle. Pull one of the ends through like a bow. Place into hot oil and deep fry until golden brown. Let drain on paper towels and sprinkle with confectioners' sugar.