Tag Archives: Poland

Around the World in 80 Days – Poland

POLAND

Eastern Europe
Capital: Warsaw
Languages: Polish

COMMON CHARACTERISTICS:

  • Polish people describe themselves as hospitable, ambitious and resourceful.
  • Poles have strong family ties.
  • Tradition and culture are very important values for young Poles.

FUN FACTS:

  • Poland has exactly the same population and is almost the same size as California.
  • Poland’s biggest city is… Chicago – the number of people of Polish origin is higher in Chicago’s metropolitan area than in Poland’s capital Warsaw!
  • Poland is the most important bird breeding ground in Europe, as it hosts over one quarter of all migratory birds traveling to Europe for the summer.

USEFUL PHRASES:

  • How are you?       Jak się masz?
  • Fine, thanks.        Dobrze, dziękuję.
  • My name is…       Nazywam się…
  • Nice to meet you!      Miło Cię poznać!
  • Thank you.            Dziękuję.

Photo by: Photo RNW.org {flickr}

Around the World in 80 Days – Hunter’s Stew (Poland)

This is a recipe for Hunter’s Stew also called Bigos. It is a harmonious blend of flavors and is known as the Polish national dish.

Ingredients

  • 3lbs. sauerkraut
  • 2lbs green cabbage, chopped like sauerkraut
  • 2lbs. ham with bone, pork spareribs or pork rib roast
  • 2 tablespoons butter or margarine
  • 2 bay leaves
  • 1oz. dried mushrooms, chopped
  • 1lb. Polish smoked sausage, cut into 1/2-inch cubes
  • 20 black peppercorns
  • 1lb. Polish white sausage with garlic, cubed
  • 10 allspice berries
  • 1 lb. bacon, cut up
  • 1/2 teaspoon salt
  • 11 cups beef broth, bouillon or water

Instructions

  1. Rinse sauerkraut with cold water, drain well.
  2. In a large stockpot, combine sauerkraut, ham or pork, bay leaves, mushrooms, peppercorns, allspice and salt.
  3. Add 6 cups broth, bouillon or water. Cook uncovered, 15 min. over medium heat.
  4. Cover and simmer over low heat 45 minutes. Remove meat. Let meat cool.
  5. Place cabbage in a large saucepan. Add remaining 5 cups broth, bouillon or water. Bring to boil.
  6. Cook, uncovered, over medium heat, 1 hour or until cabbage is tender. Add to sauerkraut mixture.
  7. Bone cooked meat; Cut the meat into 1/2-inch cubes.
  8. Melt butter or margarine in a large skillet. Add cooked meat, smoked sausage and white sausage. Saute over medium heat 10 min or until browned. Add to sauerkraut mixture.
  9. In same skillet, saute` bacon over medium heat until crisp. Drain bacon on paper towels. Add to sauerkraut mixture. Cover; cook over low heat 1 hour or longer.
  10. Remove and discard bay leaves. Serve hot. Makes 12 to 14 servings.

USE ONLY MEAT WITH LARGE BONES, SO BONES CAN BE REMOVED EASILY. THE SECRET OF OLD-TIME BIGOS IS THAT IT IS BETTER AS IT’S REHEATED ON SUCCESSIVE DAYS, PEAKING AT THE 6TH OR 7TH DAY. IN BETWEEN, STORE COVERED IN THE REFRIGERATOR.

Contributed by Magdalena Popek, au pair in Illinois 2004

Photos by: Laurel F {flickr}; Eugene Kim {flickr}

Around the World in 80 Days – Pierogis

Flashback –

In preparation for Christmas, Patrycja, from Poland, currently residing in Southern Maryland, and her host dad spent all day making traditional Polish pierogi!

She said, “I wasn’t sure if we can actually do it since I’ve never made pierogi by myself before, but we did it!

‘Pierogi z kapustą kiszoną i pieczarkami’ one of the things Poland is most known for! (Sauerkraut and mushrooms)

My mom offered us her help (from Poland), so we had the greatest pierogi maker on our side 😁 We ended up with almost 100 pierogi!

I am really really proud of us and I’m glad I could contribute to this Christmas with a little bit of my own culture!”

Around the World in 80 Days – Polish Kielbasa Penne Pasta

Kielbasa Penne Dish – Poland

Ingredients:

2 pounds of Polska kielbasa 

1 white onion

1 tbsp of white sugar

1 1/2 cups of sour cream

1 box of penne pasta

1 1/2 cups of shredded cheddar cheese

Little bit of oil of your liking (olive oil, canola oil)

Salt and pepper to taste

 

Recipe:

Preheat the oven to 400° Fahrenheit

Make penne pasta (remember to salt water slightly) in the big pot, strain, put back in a the same, big pot.

Prepare big pan with olive oil or canola oil

Cut up Polska kielbasa and cut again to make half moons, put in a pan with cut up onion and cook until goldenish brownish color.

Lower the temperature and add sugar to caramelize a bit, stir and add sour cream, stir again until well blended.

Add salt and pepper as preferred.

Put everything in the big pot with pasta and stir well.

Add 1 cup of shredded cheddar cheese and stir well.

Put everything in oven dish, add the rest of shredded cheese on top.

Put in the oven for around 10 minutes for the cheddar to melt.

Done!

Christmas Pierogi

A favorite Christmas experience! In preparation for Christmas, Patrycja, from Poland, currently residing in Southern Maryland, and her host dad spent all day making traditional Polish pierogi!

She said, “I wasn’t sure if we can actually do it since I’ve never made pierogi by myself before, but we did it!

‘Pierogi z kapustą kiszoną i pieczarkami’ one of the things Poland is most known for! (Sauerkraut and mushrooms)

My mom offered us her help (from Poland), so we had the greatest pierogi maker on our side 😁 We ended up with almost 100 pierogi

I am really really proud of us and I’m glad I could contribute to this Christmas with a little bit of my own culture!”

To learn how to make pierogi, follow this recipe.

Around the World in 80 Days – Poland

POLAND

Eastern Europe
Capital: Warsaw
Languages: Polish

COMMON CHARACTERISTICS:

  • Polish people describe themselves as hospitable, ambitious and resourceful.
  • Poles have strong family ties.
  • Tradition and culture are very important values for young Poles.

FUN FACTS:

  • Poland has exactly the same population and is almost the same size as California.
  • Poland’s biggest city is… Chicago – the number of people of Polish origin is higher in Chicago’s metropolitan area than in Poland’s capital Warsaw!
  • Poland is the most important bird breeding ground in Europe, as it hosts over one quarter of all migratory birds traveling to Europe for the summer.

USEFUL PHRASES:

  • How are you?       Jak się masz?
  • Fine, thanks.        Dobrze, dziękuję.
  • My name is…       Nazywam się…
  • Nice to meet you!      Miło Cię poznać!
  • Thank you.            Dziękuję.

Photo by: Photo RNW.org {flickr}

Around the World in 80 Days – Hunter’s Stew (Poland)

This is a recipe for Hunter’s Stew also called Bigos. It is a harmonious blend of flavors and is known as the Polish national dish.

Ingredients

  • 3lbs. sauerkraut
  • 2lbs green cabbage, chopped like sauerkraut
  • 2lbs. ham with bone, pork spareribs or pork rib roast
  • 2 tablespoons butter or margarine
  • 2 bay leaves
  • 1oz. dried mushrooms, chopped
  • 1lb. Polish smoked sausage, cut into 1/2-inch cubes
  • 20 black peppercorns
  • 1lb. Polish white sausage with garlic, cubed
  • 10 allspice berries
  • 1 lb. bacon, cut up
  • 1/2 teaspoon salt
  • 11 cups beef broth, bouillon or water

Instructions

  1. Rinse sauerkraut with cold water, drain well.
  2. In a large stockpot, combine sauerkraut, ham or pork, bay leaves, mushrooms, peppercorns, allspice and salt.
  3. Add 6 cups broth, bouillon or water. Cook uncovered, 15 min. over medium heat.
  4. Cover and simmer over low heat 45 minutes. Remove meat. Let meat cool.
  5. Place cabbage in a large saucepan. Add remaining 5 cups broth, bouillon or water. Bring to boil.
  6. Cook, uncovered, over medium heat, 1 hour or until cabbage is tender. Add to sauerkraut mixture.
  7. Bone cooked meat; Cut the meat into 1/2-inch cubes.
  8. Melt butter or margarine in a large skillet. Add cooked meat, smoked sausage and white sausage. Saute over medium heat 10 min or until browned. Add to sauerkraut mixture.
  9. In same skillet, saute` bacon over medium heat until crisp. Drain bacon on paper towels. Add to sauerkraut mixture. Cover; cook over low heat 1 hour or longer.
  10. Remove and discard bay leaves. Serve hot. Makes 12 to 14 servings.

USE ONLY MEAT WITH LARGE BONES, SO BONES CAN BE REMOVED EASILY. THE SECRET OF OLD-TIME BIGOS IS THAT IT IS BETTER AS IT’S REHEATED ON SUCCESSIVE DAYS, PEAKING AT THE 6TH OR 7TH DAY. IN BETWEEN, STORE COVERED IN THE REFRIGERATOR.

Contributed by Magdalena Popek, au pair in Illinois 2004

Photos by: Laurel F {flickr}; Eugene Kim {flickr}

Around the World in 80 Day – Pierogies

Flashback –

In preparation for Christmas, Patrycja, from Poland, currently residing in Southern Maryland, and her host dad spent all day making traditional Polish pierogi!

She said, “I wasn’t sure if we can actually do it since I’ve never made pierogi by myself before, but we did it!

‘Pierogi z kapustą kiszoną i pieczarkami’ one of the things Poland is most known for! (Sauerkraut and mushrooms)

My mom offered us her help (from Poland), so we had the greatest pierogi maker on our side 😁 We ended up with almost 100 pierogi!

I am really really proud of us and I’m glad I could contribute to this Christmas with a little bit of my own culture!”

Around the World in 80 Days Kielbasa Penne Dish – Poland

Kielbasa Penne Dish – Poland

Ingredients:

2 pounds of Polska kielbasa 

1 white onion

1 tbsp of white sugar

1 1/2 cups of sour cream

1 box of penne pasta

1 1/2 cups of shredded cheddar cheese

Little bit of oil of your liking (olive oil, canola oil)

Salt and pepper to taste

 

Recipe:

Preheat the oven to 400° Fahrenheit

Make penne pasta (remember to salt water slightly) in the big pot, strain, put back in a the same, big pot.

Prepare big pan with olive oil or canola oil

Cut up Polska kielbasa and cut again to make half moons, put in a pan with cut up onion and cook until goldenish brownish color.

Lower the temperature and add sugar to caramelize a bit, stir and add sour cream, stir again until well blended.

Add salt and pepper as preferred.

Put everything in the big pot with pasta and stir well.

Add 1 cup of shredded cheddar cheese and stir well.

Put everything in oven dish, add the rest of shredded cheese on top.

Put in the oven for around 10 minutes for the cheddar to melt.

Done!

Around the World in 80 Days – Poland

POLAND

Eastern Europe
Capital: Warsaw
Languages: Polish

COMMON CHARACTERISTICS:

  • Polish people describe themselves as hospitable, ambitious and resourceful.
  • Poles have strong family ties.
  • Tradition and culture are very important values for young Poles.

FUN FACTS:

  • Poland has exactly the same population and is almost the same size as California.
  • Poland’s biggest city is… Chicago – the number of people of Polish origin is higher in Chicago’s metropolitan area than in Poland’s capital Warsaw!
  • Poland is the most important bird breeding ground in Europe, as it hosts over one quarter of all migratory birds traveling to Europe for the summer.

USEFUL PHRASES:

  • How are you?       Jak się masz?
  • Fine, thanks.        Dobrze, dziękuję.
  • My name is…       Nazywam się…
  • Nice to meet you!      Miło Cię poznać!
  • Thank you.            Dziękuję.

Photo by: Photo RNW.org {flickr}