Does anyone.....know any recipes that r from Poland?? My bro is doin an international bazaar....and needs sum!

Answer 1

http://www.polstore.com/html/polishrecipes.html

This site is great!

Answer 2

The easiest thing would be rosol - polish chicken noodle soup.
Here's the recipe in a nutshell:

1 chicken,
2 inch by 1 inch piece of celery root
1 leek
1 parsnip (parsley root)
1 onion, cut into pieces
4 garlic cloves
2 bay leaves
8 peppercorns
5 allspice berries
salt to taste
4 carrots, cut into bite size pieces
1 small savoy cabbage, cut into pieces (savoy cabbage is the one that is all crinkled)
egg noodles

Bring a pot of water to boil, add garlic, bay leaves, celery, parsnip, leek, pepper and allspice, let boil for a few minutes.
Make sure that the water is at rolling boil and then add the chicken.
Bring to boil and lower to simmer. Cook for about 20 minutes. Bring to boil again and add the rest of the ingredients except the noodles and cook for another 30 min or till the chicken fall of the bone.
Discard the leek, parsnip, celery, bay leaves, allspice and pepper.
shred chicken meat and put back into the soup.
Cook noodles separately and put in the serving bowls, pour the hot soup over noodles and enjoy.

Answer 3

I am a polish as they come and i remember doing something like this in gradeschool.

It had to be something simple so i remember my mom bought be polish sausage that we cut into little pieces with toothpicks and horseradish.

Perogis (dough filled with meat or cheese or potato or fruit or anything!!) are good, but VERY time consuming to make! Frozen ones are not the same...but authentic ones can be bought at a local polish deli...YUM!!

Kolochkys are polish cookies and VERY easy to make...google a recipe.

These are you basic, common, polish food items!!

Answer 4

we had an international bazaar at the church and the easiest items to make is Globki - you can google a recipe anywhere. it's very easy to do, cost effective and tastes great!!!

Answer 5

GO TO:

http://www.magma.ca/~pfeiffer/sharon/polish.htm

OR:

http://www.bellaonline.com/subjects/413.asp

OR:

http://www.polishpotteryonline.com/polishrecipes4.html

OR IF YOU DON'T FEEL LIKE COOKING:

http://www.polana.com/

Answer 6

Polish Beef Roulade in Sour Cream Sauce (Zrazy):
This recipe is for thin slices of steak spread with mustard and filled with a bread, onion, and mushroom stuffing. Traditionally served with boiled rice or buckwheat topped with extra sauce, but also great with potato dumplings and steamed asparagus. Potato dumplings I like even without anything.
Ingredient
5 tablespoons unsalted butter
3 tablespoons vegetable oil
3 cups onions, finely chopped
1 1/2 lbs mushrooms, finely chopped
1/4 cup soft breadcrumbs, from home-style bread, shredded
1 teaspoon salt 1
/2 teaspoon pepper
2 lbs top round steaks, trimmed of fat & pounded to 1/4 " thick
2 teaspoons Dijon mustard
3 tablespoons flour
1 cup beef stock 2/3 cup sour cream

1.Preheat oven to 350°F.
2.In a heavy skillet, melt 2 tablespoons butter with 1 tablespoon oil over medium heat.
3.Saute the mushrooms and onions until the liquid in the pan starts to evaporate (8-10 minutes) (Do NOT let the mushrooms brown).
4.Stir in the bread crumbs and half of the salt and pepper; remove from heat.
5.Cut the steak into 8 rectangular pieces 3-4" wide by 6-8" long, sprinkle both sides evenly with remaining salt and pepper.
6.Spread a thin layer of the mustard on each slice of beef, and place 1/8 of the stuffing on the shorter end of each piece of steak.
7.Roll the steaks into cyclinders, enclosing the stuffing, and tuck in the sides; secure each end with kitchen cord.
8.Roll the zrazy in flour and vigorously shake off any excess.
9.In a heavy skillet, melt remaining butter with oil over high heat, and brown the rolls, turning them often so they evenly turn a rich golden brown without burning (about 15 minutes).
10.As they brown transfer them to a casserole dish large enough to hold them all in a single layer.
11.Pour off all but a thin layer of fat from the skillet and replace it with the beef stock.
12.Bring to a boil over high heat, stirring constantly (scraping the bottom and sides of the pan).
13.Pour the broth over the rolls and cover tightly.
14.Braise in the oven until the meat is so tender that it gives no resistance when pierced with the tip of a skewer or knife (45 minutes).
15.Remove the zrazy from the casserole dish, cut the cord off and cover with tin foil to keep the rolls warm while you make the sauce.
16.Skim off and discard as much of the fat as possible from the liquid remaining in the casserole dish.
17.Return to a boil over high heat, stirring constantly.
18.Remove from heat, and mix in the sour cream.
19.Season to taste and serve over zrazy.
10. GOOD LUCK!

Answer 7

piroshki