POLISH BEETS WITH HORSERADISH - CWIKLA RECIPE
This cwikla recipe is traditional and simple. You can experiment with amounts of salt, horseradish, lemon, vinegar and sugar to make it perfect for you.
Provided by Margaret Bourne
Categories Food & Drink
Time 1h45m
Number Of Ingredients 6
Steps:
- Prepare the beets by boiling with their skins on for about one hour until soft. Check with a fork until it can smoothly enter until it reaches the centre of the beets. Don't overcook.
- While beets cool, peel horseradish and grate finely into a bowl.
- Once cooled, peel and grate the beets finely into a medium bowl.
- Combine beets and horseradish; add remaining ingredients to taste. Mix well and store in a refrigerator overnight for the best flavour.
Nutrition Facts : Calories 26 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 270 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
POLISH BORSCHT
This delicious vegetarian borscht is made with beets and dried mushrooms and is a traditional dish in Poland on Christmas Eve. For extra flavor, add some garlic if you like. For a heartier soup, you can add dumplings.
Provided by Jola
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h15m
Yield 10
Number Of Ingredients 11
Steps:
- Place dried mushrooms in a bowl, cover with cold water, and soak for 30 minutes. Drain.
- While mushrooms are soaking, place beets in a pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. Drain and cool until easily handled. Peel and slice beets.
- Place sliced beets in a large pot and cover with 4 quarts water. Add drained mushrooms, onions, garlic, allspice, bay leaves, salt, and pepper. Stir in oil and lemon juice. Simmer over medium heat for 30 minutes. Garnish with parsley.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 11.1 g, Fat 7.1 g, Fiber 3.1 g, Protein 1.9 g, SaturatedFat 1.1 g, Sodium 84.9 mg, Sugar 5.4 g
BOBCHA'S POLISH BORSCHT
Provided by Food Network Kitchen
Categories main-dish
Time 2h45m
Yield About 8-10 cups for 4 servings
Number Of Ingredients 10
Steps:
- 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
ĆWIKłA: POLISH SHREDDED BEET HORSERADISH
Today, I'm sharing a delicious and easy recipe for beet horseradish relish that will be the perfect accompaniment for all those meats you are going to serve to your family and guests. This recipe makes one 16 oz (450 ml) jar of Ćwikła.
Provided by Kasia
Categories Polish Side Dishes
Time 1h15m
Number Of Ingredients 5
Steps:
- Wash the beetroot thoroughly, but don't peel it.
- Fill a cooking pot with water, bring to boil and drop the beetroot in. I usually cook a whole pot of beetroots at the same time (to make a few jars of Ćwikła or something else). Cook for 1 hour until beetroot is tender, but still holds its shape.
- Once cooked, leave the beetroot to chill. You can peel it now, it should be easy to remove the peel at this point. It's worth putting on disposable gloves at this point, beetroots can stain your hands quite a bit.
- Time to grate the beetroot. You can use a food processor, or just a regular box grater. Shred half using the smallest holes, and another half using the larger ones. This way the texture is more verified and interesting.
- If you're using fresh horseradish, peel it and grate using the finest holes. [Do it outdoors if you can, it tends to be strong].
- Add two spoonfuls of grated horseradish (either freshly grated or from a jar) to our shredded beetroot. Add a teaspoon of sugar and combine together with a spoon.
- Season with a solid pinch of salt and a solid pinch of ground black pepper. Add a generous squeeze of lemon juice. Combine again with a spoon.
- Have a taste. If the flavour is too acidic for your liking, you can add a little bit more sugar or add a little bit of grated apple.
- Move Ćwikła to a jar and close with a lid. Chill in the refrigerator for a few hours before serving.
- Serve with meats, sandwiches, boiled eggs.
Nutrition Facts : Calories 5 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 42 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
BARSZCZ (POLISH BORSCHT)
Our Polish Borscht recipe (Barszcz) is chock full of veggies and boasts a bright, sweet and sour flavor that makes it a perfect first course or warming meal.
Provided by Sarah | Curious Cuisiniere
Categories Soup and Stew Recipes
Time 30m
Number Of Ingredients 14
Steps:
- Melt butter in a large soup pot. Add onion and garlic and cook over medium high heat, until the onion is soft (5 min).
- Add beets, carrots, celery, allspice, and bay leaf. Stir to coat with butter.
- Add stock and bring to a boil. Cook until the vegetables are tender (10 min).
- Remove the pot from the heat. (If desired, you would strain the vegetables from your borscht now.) Stir the vinegar, sugar, pepper, and salt into the broth. Taste and adjust the salt and pepper as desired.
- Serve with a dollop of sour cream and a sprinkling of dill, if desired.
Nutrition Facts : Calories 147 calories, ServingSize 2 cups
POLISH BEET SALAD {SURóWKA Z BURAKóW}
Before you say I don't like beets, give me a chance. If you're of Polish descent, beet juice flows through your veins. Trust me. Like cabbage, this stuff is in our DNA. If you're not of Polish descent, I'll make you a believer yet. You won't be the first one either. First off, no more canned beets for you... canned beets don't even taste like beets really do... sweet with an earthy undertone. No shortcuts or substitutes this time. Roasted beets are delicious on their own, and with just a little help, they will do even better in a hot or cold salad.I personally love beets. I'd almost say it's my comfort food. I cook them often and I'm surprised I've not published many recipes on here yet. I'll have to work on that. Beets are cheap and plenty in Poland, perfect combo for creating many recipes for cold or hot soups (one of which is Christmas must, recipe here), salads and even hot sides. Some call for just the root, and some use the whole vegetable, no waste. When beets are in season, we'd make jars and jars of them for the winter. When in need for a quick dinner side, downstairs I go to grab a jar and whip up a salad in a flash. Sometimes, I'd eat them out of a jar as a snack. When done right, they are just so pleasantly mild and yet defined, and the canning process here in the US just does not do them justice. I'm starting off with a recipe for a cold side salad.
Provided by PolishyourKitchen
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Cut stems off beets and scrub to clean.
- Bake covered for about 1 hour. Take out and set aside to cool.
- Once cooled off, peel and grate on the largest vegetable shredder. Add chopped onion, oil, lemon juice, salt and sugar. Mix and refrigerate to cool.
POLISH BEETS
Make and share this Polish Beets recipe from Food.com.
Provided by Mimi Bobeck
Categories Polish
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sauté the onion in the butter for three to five minutes.
- Stir in the flour.
- Add the yogurt and heat to just below the boiling point.
- Add the beets, horseradish and sugar, and heat thoroughly.
- Season with salt and pepper to taste and sprinkle with the parsley.
Nutrition Facts : Calories 75.6, Fat 2.7, SaturatedFat 1.7, Cholesterol 7.7, Sodium 47.7, Carbohydrate 12.4, Fiber 0.5, Sugar 10.5, Protein 1.1
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- Pierogi. Undeniable, pierogi is the most popular Polish food. Pierogi is already plural in Polish (pieróg is singular), but in the US people love to call it pierogis which makes no sense.
- Golabki / Gołąbki – Cabbage Rolls. Polish golabki (translating directly it means ‘little pigeons’) is cooked minced meat, often with onions and mushrooms, wrapped up in a leaf of white cabbage and stewed.
- Bigos. Poles love to pickle food. The Polish pickled cucumber is a bit different than the traditional gherkin you might be used to – it’s a bit sour, with a lot of dill, similar to kosher-style pickles.
- Kotlet Schabowy. Kotlet Schabowy is a pork cutlet in a coating. It’s like Wiener Schnitzel, but thicker. If you ask a Pole to serve you something typically Polish, you’ll be served schabowy with boiled potatoes and warm beets – alternatively with a boiled carrot chopped in cubes mixed with peas.
- Kotlet Mielony. Similar to the Danish meatballs, the Kotlet Mielony is a flat, pan-fried meatball but in a coating. They’re usually eaten with boiled potatoes, or a cold salad like sauerkraut or pickled/boiled beetroots.
- Gulasz. The gulasz in Poland is the local version of the well known Goulash dish, of which many Central European countries have their own recipes. The main ingredients are usually tender pieces of beef and then a broth of bell pepper, carrots, mushroom, onions and paprika.
- Kluski Slaskie / śląskie. Known in English as Silesian dumplings, these are a simple recipe of eggs, mashed boiled potatoes and flour that are usually eaten with fried beef roulades and rich gravy with some boiled red cabbage.
- Pyzy & Knedle. ‘Pyzy’ is a type of large oval-shaped dumpling (the singular being ‘pyza’) stuffed with meat, twarog cheese or mushroom stuffing and boiled in water.
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- Placki Ziemniaczane – Potato Pancakes. The authentic Polish potato pancakes are a traditional comfort food eaten all over the country. Everyone has their own family recipe but the base is always potatoes, grated onions, eggs and flour, flattened and fried into savory pancakes.
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- Stuffed Cabbage Rolls. According to Every Culture, cabbage, along with beets, carrots, and potatoes, grows abundantly in Poland's cool weather, and for many Poles, "dinner is not dinner without meat."
- Bigos (hunter's stew) Bigos is a meat-based stew with sauerkraut, potatoes, bacon, and kielbasa (a Polish sausage we'll be discussing in a bit), according to Polish-born Marcin Tulinski.
- Pierogi. A "pierog," according to Marcin Tulinski, refers to a dumpling of Polish origins that can be filled with almost anything — whether meat, kashi, vegetables, cheese, or even sweets like fruit and chocolate.
- Czernina. If you're getting serious about your relationship with a Polish woman, and either she or her family invites you to dinner, you'd better hope that the Polish soup czernina is not on the menu.
- Kaszanka. Kaszanka is a blood sausage made from a mixture of buckwheat groats, pig's blood, and various parts of the pig that would otherwise be tossed into the garbage as offal, including the intestines, which are used to encase this popular Polish sausage.
- Kolaczki. Kolaczki are light pastries (some might call them cookies) that are filled with a sweet fruit filling and sprinkled with powdered sugar, according to Tony Clarey, an American who has spent the last 23 years living and working near Warsaw, Poland.
- Oscypek. You might not associate Poland with cheesemaking, but once you taste oscypek, a wonderful smoked cheese made from salted sheep's milk, it's unlikely you'll ever forget that Poland is the only place in the world where this particular cheese is made (via The Odyssey).
- Silesian kluski. Kluski, or Silesian kluski, refers to a soft, un-filled dumpling made with potato and that may call to mind Italian gnocchi and German spaetzle (although the word kluski, without the Silesian prefix, can also refer to certain kinds of soup noodles).
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