Polish cuisine recipes

Polish cuisine is certainly special. But, like all other food Slavs, it is characterized by the extensive use of meat, fish, vegetables and cereals. History and geography have contributed to the formation of the Polish cuisine, bringing to it the traditions of neighboring peoples. We invite you to explore the phenomenon of Polish cuisine recipes which you will find below. Perhaps they are not the most classic and traditional, but definitely - interesting and tasty.

Polish cuisine recipes - simple both in terms of products and technology of preparation. All the familiar and easy. Of course, there are also features of combined products in the Polish cuisine, which distinguish it from others.

Borsch Malopolska

Lesser Poland - Poland's historical area, situated in the south-east of the country. And yes, I imagine, there, too, love and cook borscht!

Soups and borscht in Polish dishes differ from soups East Slavic cuisine is almost universally present "dressing" of the flour.


  • 2 liters of broth from the boiled bones and vegetables
  • 200 grams of beef without bones
  • 400 g of beet
  • 150 ml of cream
  • 200 g of cabbage
  • 20 g of dried mushrooms
  • 20 g flour
  • 50 g white beans
  • 40 g of tomato paste
  • Salt, bay leaf, black pepper, allspice, lemon juice.


Pre-wash and soak the mushrooms. Also, wash and soak the beans in cold water for 2 hours. Cook the soaked mushrooms and beans separately. Wash beets, cover with water and boil. The cooked cool, peel and grate.

Meat clean, remove veins and connective tissue. Finely chop. Pour in broth and put on the stove to boil. By the end of cooking (when the meat is almost ready), add finely shredded cabbage and spices. When the cabbage is tender, add the beets, chopped mushrooms and spices. Sour cream mixed with flour and pour in a lot of soup. Quickly and thoroughly. Bring to a boil, cook until thick one to two minutes, adjust the taste (add salt, lemon juice) and turn off the fire. Convene a family in the kitchen and serve fragrant soup to the table. Smacznego!

As you can see, all the technology in the preparation of borscht Polish cuisine is almost the same as in Russian or Ukrainian. The main difference - is to add flour to make a thick soup. Moreover, the flour is added only borshches, but also in any other soups rassolnik, vegetables and so on.

Sirloin pork stew with apples

Pork in Polish cuisine is probably the most popular meat. It is understandable, because farmers traditionally grown pigs for these purposes. A Polish cuisine, as well as other Slavic cuisine, largely based precisely on the kitchen peasant folk.


  • 500-600 g of loin (pork sirloin)
  • 30 g fat
  • 2 onions
  • 2 medium apples
  • 20 g flour
  • salt
  • cumin, oregano.


Meat cleaned, cut into chunks, sprinkle with salt and roll in flour. Fry in a skillet over high heat in hot fat (oil) from all sides. Transfer to a saucepan, pour the fat from the pan to. Add spices (cumin, marjoram, thyme). Put on a small fire, pour a little water and simmer until tender. As the evaporation of the liquid to add more water.

Onion peel and finely chop. From apples cored, chopped. At the end of quenching add meat onions and apples. Simmer together until the meat is soft enough. Now you can salt the sauce, chop the apples and onions with a fork.

Flour diluted in a little water and pour this mixture into the sauce. Quickly and carefully stir, cook a few minutes until thick.

Meat put in dish, cut into portions, pour the sauce. Serve with potatoes, beets, sauerkraut or pickled cucumbers. Bon Appetit!

Omelet stuffed with green peas

Eggs - another part of the product in Polish dishes. Scrambled eggs and omelets know many, filling them can be varied, ranging from peaches, ending the traditional chicken or bacon.


  • 8 eggs
  • 400 grams of green peas
  • 2 tbsp milk with water
  • Oil for frying / extinguishing


If you take the fresh peas, it must be put out in a pan with the oil until soft. Season with salt and sweeten to taste. Drain the canned peas, and season with salt and / or sugar. You can mix with grated cheese and ground fennel.

Egg wash, break into a deep bowl. Pour the milk with water and salt. Stir well and pour in the heated pan, covered with oil. Cover. Fry over low heat, without stirring. When the omelet will be ready (to keep up with the bottom of the pan), gently remove it and a wooden spatula to pass on to the plate. In the middle put the omelet stuffed with peas, roll in roll and serve immediately.

C Polish cuisine recipes you can vary the menu is not due to any exotic foods or spices, but due to a combination of a new approach and the use of conventional products. Polish cuisine - is different, because Poland - a big country, with a rich history and culture. Polish cuisine of the north is very different from the cuisine of the southeast or west, because of great distances and differences of natural conditions.

 Recipes of Polish cuisine

We recommend that read: how to cook scrambled eggs with milk

 adzhika tasty recipe with horseradish


  • Usefulness adzhika with horseradish for the body
  • Crude Adjika with horseradish
  • Adjika with horseradish and herbs
  • Adjika with carrots and apples
  • Adjika with eggplant

Adjika with horseradish - a popular relish.

Externally, it looks like a bit of ketchup because of its red color. But no ketchup can compare with her. The taste is completely different, aching bright and juicy. This seasoning is prepared for a long time, but the result is worth the effort. There are many cooking recipes. Each family has its own recommendations for the preparation of this dish. Cooks love to experiment, it is possible that you will be able to devise their own unique recipe adzhika with horseradish.
Back to contents

Usefulness adzhika with horseradish for the body

Adjika with horseradish is not only tasty but also very useful. Firstly, all the components of the natural seasoning. Secondly, the presence of horseradish pepper and improves blood circulation, prevents the formation of thrombi. Thirdly, there a variety of vitamins and minerals. Adzhika has good antiviral properties: kills harmful bacteria in the body, useful for colds.

It is believed that this spice can improve potency. It really is. There is improvement in blood circulation throughout the body, the genitals are no exception. Therefore, men who want longer keep yourself in good shape, it is recommended from time to time to eat spicy adjika.

In addition, this spice helps to cope with the lack of appetite. To do this, before a meal to eat a teaspoon adzhika and appetite return. But you can eat spicy food is not all. They can not only benefit, but harm. For example, adjika can not eat for people suffering from stomach ulcers, heartburn and other intestinal diseases. Spicy seasoning ingredients may cause irritation of the mucous weakened walls of the stomach and lead to complications. Also, be aware that this seasoning contains a lot of salt, so people with diseases of the genitourinary system, also should avoid excessive consumption adzhika.

 Crude Adjika with horseradish
Back to contents

Crude Adjika with horseradish

For adzhika with horseradish will need the following ingredients:

  • tomatoes;
  • peppers sweet and bitter;
  • garlic;
  • horseradish;
  • vinegar;
  • salt;
  • sugar.

Follow this simple recipe. You will need a large number of tomatoes, as it is the main component of the dish. First we need to grind in a meat grinder with tomato pepper. Pepper seeds need to pre-cut. Horseradish need to peel and also scroll in a meat grinder. This is a very pungent root, so to avoid burning the eyes, it is recommended to put on a meat grinder package, then the process will not cause any trouble. The milled horseradish add peeled, finely chopped garlic. You can also scroll through a meat grinder.

Now you need to mix all the chopped ingredients. Salt and sugar are added to taste. If someone does this seem too spicy seasoning, you can add more vinegar. Vinegar "extinguishes" excessive sharpness. Ready adjika with horseradish can roll up to the banks and treat it all winter. Store jars in the refrigerator is best.
Back to contents

Adjika with horseradish and herbs

Cooking adjika various ways. Here is another very popular recipe. List of required products:

  • horseradish;
  • tomatoes;
  • garlic;
  • parsley;
  • dill;
  • Bell pepper;
  • sugar, vinegar;
  • salt.

This recipe is similar to the previous one, but the taste is somewhat different. To make such adjika, you need to scroll through a meat grinder horseradish, garlic and tomatoes. Parsley and dill finely chop. The best way to break the grass hands into small pieces so it will retain more vitamins. The crushed herb ingredients is added, salt and sugar. Banks seasoning thoroughly sterilized and lay them ready mix. Banks are required to stand in the refrigerator for 3 days and only then they should add the vinegar.

 adzhika different recipes with horseradish
Back to contents

Adjika with carrots and apples

To prepare adzhika very original way need the following recipe:

  • tomatoes;
  • apples;
  • carrot;
  • vegetable oil;
  • sugar;
  • Bell pepper;
  • salt;
  • garlic.

Without mincing do not succeed here. It crushed apples, carrots, peppers and tomatoes. It must get mashed. It is necessary to boil the sauce over low heat for 1 hour. Then, in the ready-mix add sugar, salt, garlic and vegetable oil. Once we bring to a boil and season ready. It can be expanded in sterilized jars. This type adzhika perfectly stored in the cellar.

 simple recipe adzhika
Back to contents

Adjika with eggplant

Another variation of this very tasty seasoning. Preparation does not take much time, and it turns out very tasty. Need the following ingredients:

  • tomatoes;
  • eggplant;
  • Bell pepper;
  • salt;
  • sugar;
  • vegetable oil;
  • vinegar.

Tomatoes, eggplant and pepper mince. In the resulting puree is added to vegetable oil. All this is boiled for 40 minutes. on low heat. At this time, very finely chopped garlic - you can use chesnokodavilku. Then the seasoning is removed from the fire, it added garlic, salt, vinegar and sugar. After that, banks are allowed to roll.

There is the oldest method of cooking the classic adzhika. It uses only salt, pepper and garlic. It is very easy to implement, but is still popular in Abkhazia. Modern housewife unlikely they will use as an ingredient in many new improved taste adzhika. All submitted recipes can be combined with each other in order to find the perfect preparation of the seasoning. For flavor you can add a variety of herbs and berries. For example, red currant dish does smell just divine.

 The most popular methods of cooking adzhika