Local gastronomy - Poland




*          Woodcutters food

*          Kapsa juhasa

*          Fried cabbage

*          Silesian dumplings

*          Sauerkraut soup (kwaśnica)

*          Dumplings filled with buckwheat and cottage cheese

*          Silesian beef roulade

*          Red cabbage salad

*          Silesian soup (żur śląski)

*          Broccoli baked with nuts

*          Zucchini  with  herbs

*          Ten- layer salad

*          Old polish cream of dried mushrooms

*          Oscypek with cranberries

*          Vegetarian tripes

*          Yoghurt dessert with fruit




Woodcutters food



Ingredients for four portions:



Beef                                                                     500 g

Red pepper                                                       2

Onion                                                                   100 g

Vegeta, sweet pepper, spicy pepper


Potato pancakes:

Potatoes                                                             1000 g

Eggs                                                                     2

Flour                                                                     300 g

Vegeta, pepper

Marjoram, garlic





Chop beef, pepper, onion. Next fry the beef for a few minutes and stir it all the time. After a few minutes pour the beef with a boiling water and simmer it under the cover until it is tender. Fry the onion and add it to the beef. Season it. When the beef is tender, add pepper and simmer it until it becomes tender too. When the beef and red pepper are ready, put them into the other bowl and make a thick sauce from the remaining brewing. Mix all the ingredients needed to make pancakes and fry the pancakes. Finally make layers from them: pancake beef with red pepper pancakes sauce.




Kapsa Juhasa



Ingredients for four portions


Pork chops                                         700 g

Flour                                                      200 g

Eggs                                                     5

Breadcrumbs                                    300 g

Mushrooms                                        1,5 kg

Onion                                                   500 g

Fat to fry                                              3 l


Salt, pepper, vegeta





Form the pockets from the pork chops, tender the chops sprinkle them with salt and pepper. Slice the onions and brown them. Cut the mushrooms and simmer them. Next mix browned onion with mushrooms and season it. Put this filling into the pockets. Roll these pockets in the flour, eggs and in the breadcrumbs. Fry these pockets until they reach golden colour.





Fried cabbage



Ingredients for four portions:


Cabbage                            600 g

Onion                                   300g

Smoked bacon                 100 g

Lard                                      15 g

Flour                                      15 g

Salt, sugar, pepper

Citric acid                         




Chop the cabbage and boil it in the small amount of water. Fry the bacon, brown the onion, and make the mixture of flour and water to thicken the cabbage. Finally season it.




Silesian dumplings



Ingredients for four portions:


Potatoes                              1200 g

Potato flour                          350 g

Eggs                                        3






Mince the boiled potatoes using a mincing-machine and next mix them with potato flour, eggs, salt and then knead the dough. When the dough is ready, form rolls which must be cut into 2 cm pieces. Form balls and put them into the boiling salty water and boil them for 10 minutes.



Sauerkraut soup (KWAŚNICA)



Ingredients for four portions:


Sauerkraut                                                             1 kg

Pork smoked spare ribs                  120 g

Dried mushrooms                                              10 g

Onion                                                                  150 g

Lard                                                                        25 g

Potatoes                                                             350 g

Salt, pepper, garlic





Boil the ribs, separate the meat from the bones and portion it to the meat brewing. Next add the sauerkraut, fried onion and seasons and boil these ingredients together. Boil the mushrooms separately and slice them into thin stripes. Add these mushrooms into the sauerkraut along with the brewing and join it with previously boiled potatoes which were cut into cubes. Serve it with bread.



Dumplings filled with buckwheat and cottage cheese



Ingredients for four portions:



Flour                                      3 glasses

Oil                                          1 tablespoon

Milk                                       1 glass

Egg                                        1



Buckwheat                         2 glasses

Onions                                  5

Egg                                        1

Cottage cheese                               250 g

Butter                                    1 tablespoon

Pork fat                 0.5 kg

Salt, pepper






Sieve the flour onto a board, add an egg, knead dough, next roll it and form the dumplings. Boil them in the salty boiling water.



Boil the buckwheat, chop the onion and brown it in the frying pan, mince the cottage cheese ans mix all the ingredients of the filling. Finally season it.



Silesian Beef Roulade



Ingredients for four portions:


Beef                                      1000 g

Flour                                       150 g

Onion                                     250 g

Pickled cucumber           200 g

Carrot                                   200 g

Smoked bacon                 200 g

Sausage                              200 g


Fat                                         250 g

Cream                                 50 g

Salt, pepper,

sweet pepper,pigmento

bay leaf





First, wash the meat under the running cold water, slice it, and tender these slices with a tenderizer. Next rub the meat with salt and sprinkle with pepper. Another step is to spread mustard on each slice of beef. Put sliced onion, smoked bacon, carrot, pickled cucumber and sausage on each slice of beef. Next roll each slice and tie them with a meat-pin or with a thread. Brown them on the hot fat in a saucepan. Next pour water or meat brewing into it and simmer the meat until it is tender. When the roulades are ready, take them out of the saucepan and thicken the remaining sauce by adding flour. When the sauce starts boiling, add cream to make its taste better and season it.  



Red cabbage salad



Ingredients for four portions:


Red cabbage                    500 g

Sour apples                        120g

Onion                                    100 g

Oil                                          100 g

Lemon juice, salt

Sugar, pepper

Vinegret sauce                                





Chop the cabbage and boil it in the large amount of water with vinegar and salt. When the cabbage is partly boiled strain it from the water. Chop the onion, grate the apples. Finally mix the cabbage with the choped onion, the grated apples and season it.



Silesian soup (ŻUR ŚlĄSKI)



Ingredients for four portions:


Brewing                                                               600 cm3

Mixture of soured rye flour                            500 cm3

White sausage                                  300 g

Smoked bacon                                                 100 g

Ham                                                                     100 g

Eggs                                                                     4

Onion                                                                   100 g

Dried mushrooms                                            100 g

Cream                                                                 100 g


Garlic, bay leaf

Pimento, marjoram,

Salt, pepper





Soak mushrooms. Cook the brewing with bay leaf, pimento and garlic. Add mushrooms, white sausage, ham and boil everything. Cut the bacon into cubes, mushrooms into stripes, and slice sausage. Boil eggs. When the brewing is ready, add the mixture of soured rye flour and boil it. Next add cream and season it. Serve it with an egg and potatoes.







1 kg broccoli,

125ml chopped walnuts,

500ml  vegetable stock,

250ml  sour cream,

150g grated gouda cheese,

3 tbsp butter, 1 tbsp flour,

salt ,pepper, 1 tsp sugar,

2 tbsp lemon juice,

  tsp grated lemon zest,

tsp grated nutmeg,





 1. Bring vegetable stock to the boil, add broccoli florets and blanch for 3 to 5 minutes.

 2. Take out broccoli florets and add chopped broccoli stems to hot vegetable stock.

 3. Cook for 15 minutes. Pour out a glass of stock for later use. Mix in lemon juice, lemon zest, some salt, sugar and pepper to the remaining tock. Blend the stock until smooth.

 4. Melt 2 tbsp butter in a pan, add flour and mix. Add chilled glass of stock. Simmer and stir until   the sauce thickens. Add salt, pepper and nutmeg to taste and pour in cream.

 5. Remove the sauce from the heat. Mix in half the portion of cheese and broccoli stem pure.

 6. Grease the ovenproof dish with butter.  Layers go as follows:

 -some chopped walnuts,

 -half the broccoli pure,

 -blanched broccoli florets, chopped nuts,

 -the remaining half of broccoli pure sprinkled with cheese and nuts.

7. Put to the hot oven and bake for 30 to 40 minutes.                   









4 small zucchinis,

1tbsp lemon juice, salt,

4 tbsp oil,

1 tbsp chopped  basil, thyme, wild marjoram or oregano,

4 tbsp grated parmesan cheese,

2 tbsp chopped walnuts.





1. Wash zucchini, dry, sprinkle with lemon juice and leave for a few minutes.

2. Mix herbs with oil and salt.

3. Dip each slice of zucchini in the mixture of oil and herbs. Bake in the oven or fry on the frying  pan. Pour some herb sauce over.

4. When tender enough, sprinkle with parmesan cheese mixed with nuts.

5. Bake until cheese melts. Serve as a hot side dish.







two grated hard- boiled egg whites

250g grated cheese

1tinned tuna

some mayonnaise

100g grated butter

two grated hard-boiled egg whites

1 finely chopped onion,

1 tinned tuna

the layer of  mayonnaise

4 grated hard- boiled egg yolks



Layer ingredients in the above order .









1 big celeriac,

1tsp lemon juice,

5 to 6 dried mushrooms,

125ml sour cream,

1 raw egg yolk,

tsp dried lovage,

tsp nutmeg,

salt, pepper,

2tbsp finely chopped celery leaves,





1. Washed mushrooms soak in some warm boiled water,  leave overnight and cook the next day.

2. Slice mushrooms when tender.

3. Wash celeriac, slice it, sprinkle with lemon juice, put to the pan  and add lovage.

4. Pour  hot stock over sliced celeriac and cook for 30 minutes.

5. Blend, strain  and add to the mushroom stock.

6. Boil, add salt, pepper and nutmeg  and sliced mushrooms.

7. Bring the soup to the boil. Beat cream with raw yolk, pour slowly to the  soup and stir.

8. Sprinkle with finely chopped celery leaves or parsley.

9. Can be served with roll croutons.







quite big oscypek ( sheep's cheese),

1 egg,


cranberries fried in sugar,





1. Slice oscypek . Each slice should be about 1- 1,5 cm thick.

2. Beat the egg.

3. Slices of oscypek dip into the egg, cover with breadcrumbs and arrange on the oiled frying pan.

4. Grill until breadcrumbs are brown, serve with cranberries.







  dice vegetable stock,

  400g  vegetables (100g carrot, 100g root parsley,

         100g celeriac, 100g cabbage)

  1 onion,

  1 leek,

  150 g stripe-shaped noodles,

  2 tbsp butter,

  1tbsp marjoram,


  bay leaf,

  nutmeg ,





1. Wash the vegetables, chop cabbage, cut carrot, celeriac and root parsley into  thin stripes

2. Chop onion and leek. Fry in some butter.

3. Add vegetables and  some water. Stew for about 5 minutes.

4. Cook noodles and  make vegetable stock.

5. Stewed vegetables mix with vegetable stock. Season.

6. Cook for 5 minutes and add spices for taste.

7. Before serving add noodles. Garnish with parsley.








500ml natural yoghurt,

250ml strawberry yoghurt,

250g fruit -raspberries, blueberries, strawberries,

2 tsp powdered sugar,

pack vanilla sugar,




1. Mix natural yoghurt with powdered sugar and vanilla sugar.

2. Arrange the following layers of the dessert in glasses:

     - natural yoghurt,

     - strawberry yoghurt,

     - fruit,

3. Chill before serving. Garnish with fresh mint.