VEGAN POLISH DISHES.
Gorgeous heads of green and creamy white cabbage, noodles made lovingly by hand, slowly simmering soups redolent red·o·lent
1. Having or emitting fragrance; aromatic.
2. Suggestive; reminiscent: a campaign redolent of machine politics. with caraway caraway, biennial Old World plant (Carum carvi) of the family Umbelliferae (parsley family), cultivated in Europe and North America for its aromatic seeds. and dill, and magenta tureens of red beet borscht are all hallmarks of Polish food--a hearty, simple, flavorful cuisine.
Polish history and geography lent a lot to the cuisine. In the 1400s, Europe developed a taste for products made from flour, and Poland became the largest supplier of grain. With trade came the introduction of many new ingredients. In the 1500s, a Polish king married an Italian princess and she introduced tomatoes, oranges, olives, figs, and chestnuts to the country. Russia, Hungary, and Germany alternately traded with and conquered parts of Poland, always leaving a culinary influence behind.
Sour cream, dill, kasha ka·sha
[Russian, from Old Russian.]
Noun 1. kasha - boiled or baked buckwheat
hot cereal - a cereal that is served hot (toasted bulgur bul·gur also bul·ghur
Cracked wheat grains, often used in Middle Eastern dishes. Also called bulgur wheat.
[Ottoman Turkish bul ), cabbage and beet soups, and vodka are the Russian contributions to Polish cuisine. Potato dishes come from both Lithuania and Germany. Using paprika paprika: see pepper. as a spice is a Hungarian legacy. Stuffed cabbage or gelumpkis, cholodnik (cold beet and sour cream soup garnished with sliced vegetables), pierogi pie·ro·gi also pi·ro·gi
n. pl. pierogi also pirogi or pi·ro·gies
A semicircular dumpling with any of various fillings, such as finely chopped meat or vegetables, that is often sautéed after being boiled. (boiled dumplings), and kugelis (savory potato pudding) are Polish variations on international themes.
Polish cuisine is not big on spicy, fiery ingredients. Fresh dill is a popular herb, as are parsley, marjoram marjoram or sweet marjoram (mär`jərəm), Old World perennial aromatic herb (Marjorana hortensis) of the family Labiatae (mint family), cultivated in gardens for flavoring. , juniper berries, and caraway. Pickled vegetables, especially cucumbers and cabbage, are used as both seasoning agents and condiments. Onions are used, raw and fried, to complement savory dishes. The staple ingredients of Polish cuisine--potatoes, red and green cabbage, beets, grains, and dairy products, especially buttermilk buttermilk
residual fluid after removal of fat from milk in butter manufacture; a protein-rich supplement fed to pigs. and sour cream--are naturally flavorful and require only simple preparation to enhance them. You can substitute non-dairy alternatives to make the dishes vegan-friendly.
Tart and sour flavors are very popular. Pickle juice is used to flavor soups, salads, and savory dishes, as are sour cherries. Lemon juice, vinegar, and even citric acid citric acid or 2-hydroxy-1,2,3-propanetricarboxylic acid, HO2CCH2C(OH)(CO2H)CH2CO2 powder are also added to soups, salads, and desserts to lend a sour tang.
Cabbage, potatoes, carrots, beets, dried beans and peas, cauliflower cauliflower (kô`lĭflou'ər, käl`ĭ–), variety of cabbage, with an edible head of condensed flowers and flower stems. Broccoli is the horticultural variety (botrytis); both were cultivated in Roman times. , turnips, and onions are the bases for many Polish dishes. Traditionally flavored with smoked or boiled sausage, soy sausage or "fake bacon" can be used for the vegan vegan /veg·an/ (ve´gan) (vej´an) a vegetarian whose diet excludes all food of animal origin.
n. versions. Sometimes garnished with the classic Polonaise polonaise (pŏl'ənāz`, ō'–), Polish national dance, in moderate 3–4 time and of slow, stately movements. It evolved from peasant and court processions and ceremonies of the late 16th cent. and was later used by J. S. and W. (toasted, buttered breadcrumbs), vegetables and potatoes can be a meal unto themselves. Bigos bi·gos
A Polish stew made with meat and cabbage, traditionally simmered for several days before serving.
Noun 1. is a hunter's stew, prepared by layering cabbage or sauerkraut with potatoes and sausage. You can make a vegan bigos with layers of green cabbage or sauerkraut, red cabbage, potatoes, carrots, and vegan sausage.
Salads (salatki) accompany just about every meal and are simple and fresh. Bukiet surowek is very popular; a combination of shredded cabbage, sour pickles, carrots, and radishes. Mizeria is a salad of thinly sliced cucumbers tossed with sour cream, lemon juice, vinegar, and parsley.
Potatoes are made into dumplings, noodles, pancakes, and soups. Pierogi are stuffed with potatoes and other ingredients. Simple dishes of boiled potatoes with sauteed onions, tossed with caraway seeds and sauerkraut, are popular evening meals.
Many varieties of mushrooms grow in abundance throughout Poland. Dried mushrooms are used to provide mild, but intense, flavor to soups, stews, and potato dishes. Morels, button, chanterelles, and others are prized for the rich flavor they impart.
Breads and grains are an important part of the national cuisine. Pumpernickel and sourdough rye are made from excellent Polish whole grains. Groats groats
grain which has been dehulled and the hulls winnowed off. or kasha (hulled buckwheat buckwheat, common name for certain members of the Polygonaceae, a family of herbs and shrubs found chiefly in north temperate areas and having a characteristic pungent juice containing oxalic acid. Species native to the United States are most common in the West. ) are toasted and boiled and baked, used in rolls, stuffing, pie fillings, and for hot cereal. Whole-wheat flour is used by bakeries, while rye flour is more often used by home cooks. Barley is also used in stuffing and soups, or served as a side dish. Barley and mushrooms are a popular combination.
Soups are a really important part of the Polish menu. Barszcz (or borscht) was originally made from the roots of wild vegetables and was quite sour. Today vinegar is added to beet juice to recreate the sour flavor. Grochowka, or pea soup, and krupnik, or vegetable barley, are delicious hot soups. Cold soups made from beets and greens are popular in the warmer summer months. Cholodnik is made from cold borscht mixed with sour cream and sliced cold cooked vegetables, such as carrots or turnips. You can purchase vegan sour cream or you can create your own by pureeing silken tofu tofu
Soft, bland, custardlike food product made from soybeans. Believed to date from China's Han dynasty (206 BC–AD 220), tofu is today an important source of protein in the cuisines of East and Southeast Asia. with a small amount of lemon juice.
Fruit is a national treasure. In the spring, several varieties of strawberries are available. Later in the summer, plums are eaten fresh or preserved as prunes. Much fruit is simply served, splashed with black currant currant, northern shrub of the family Saxifragaceae (saxifrage family), of the same genus (Ribes) as the gooseberry bush. The tart berries of the currant may be black, white, or red; the white gooseberry becomes purple when mature. juice (sok z czarnej porzeczki) or sugar syrup. Fruit soups are popular in the summer, and compotes, or stewed stewed
1. Cooked by stewing: stewed prunes.
2. Informal Intoxicated; drunk.
1. fruit, more popular in the winter. Make your own compote by stewing dried prunes, peaches, apricots, raisins, and apples in a small amount of water, seasoned with powdered ginger and cinnamon. Powida is thick fruit butter, most often made with plums and flavored with anise anise (ăn`ĭs), annual plant (Pimpinella anisum) of the family Umbelliferae (parsley family), native to the Mediterranean region but long cultivated elsewhere for its aromatic and medicinal qualities. . Powida can also be made with apples, peaches, and pears.
Polish cuisine is simple, hearty, and easily adaptable to vegan cuisine. Plant some beets, cabbage, and potatoes, or scope some out at your local farmers' markets; you'll be ready to create your own Polish buffet!
SOUR PICKLE SOUP ZUPA OGORKOWA
Sour is a popular flavor for appetizers, entrees, and side dishes in Polish cuisine; traditional belief was that sour ingredients aided in digestion.
Traditionally, sour pickle soup is made with beef broth; we've used vegetable broth instead. Serve this soup as is or add chopped, cooked pasta or diced, cooked potatoes J3r body
6 caps vegetable broth 1/2 cap shredded carrots 1/2 cap diced celery 1 cap peeled fresh potatoes, diced 1 cap garlic or dill pickles, shredded Flour, as needed (about 1/4 cap)
Place broth in pot, bring to quick boil, reduce heat and allow to simmer. Add carrots, celery, and potatoes and simmer for 15 minutes.
Add pickles and simmer for 30 minutes or until potatoes are tender. If a thicker soup is desired, mix together equal parts flour and water to make a paste. Add slowly, stirring, and allow to simmer until soup is lightly thickened thick·en
tr. & intr.v. thick·ened, thick·en·ing, thick·ens
1. To make or become thick or thicker: Thicken the sauce with cornstarch. The crowd thickened near the doorway.
Total calories per serving: 84 Carbohydrates: 16 grams Sodium: 1739 milligrams Fat: 1 gram Protein: 4 grams Fiber: 2 grams
Borscht has many variations among the Eastern and Central European countries, all claiming it as their own. Serve this hot or cold, depending on the season.
2 bunches beets with greens (about 8-9 medium beets) 1/2 cap chopped onion One-pound can stewed tomatoes 3 Tablespoons fresh lemon juice 1/3 cup vegan granulated sweetener
Scrub and clean beets, but don't peel them. Save the greens. Place beets in large pot, add onion and cover with 3 quarts of water. Simmer for one hour, or until beets are very tender.
Remove beets from water, but SAVE the water. Discard onions. Finely chop beets and return to water. Wash and chop greens and add to water. Add tomatoes, lemon juice, and sweetener Sweetener
A special feature added to a debt obligation or preferred stock to promote marketability.
Warrants and convertibles are two popular sweeteners.
See also: Convertible Bond, Kicker, Warrant
Sweetener . Cook over medium heat for 30 minutes or until greens are tender. Chill for at least 2 hours before serving.
Total calories per serving: 115 Carbohydrates: 28 grams Sodium: 257 milligrams Fat: <1 gram Protein: 3 grams Fiber: 4 grams
One-pound can shredded beets, NOT drained 2 caps water 3 Tablespoons frozen lemonade, thawed (or 2 Tablespoons frozen lemon juice and 1 Tablespoon vegan sugar or Sucanat)
In a large bowl, combine beets, water, and lemonade slowly together until all ingredients are well mixed. Blend until pureed. Chill for at least 2 hours before serving. Enhance with soy sour cream.
Total calories per serving: 38 Carbohydrates: 9 grams Sodium: 193 milligrams Fat: <1 gram Protein: 1 gram Fiber: 1 gram
STRAWBERRY OR BLUEBERRY blueberry, plant of the large genus Vaccinium, widely distributed shrubs (occasionally small trees) of the family Ericaceae (heath family), usually found on acid soil. They are often confused with the related huckleberry. SOUP ZUPA JAGODOWA
Sweet flavors figure very highly in Polish cuisine. Until only a few years ago, many kitchens had very few appliances or conveniences. Sweet soups made with fresh fruit were an easy way to create dessert items in basic kitchens. If you must, you can use frozen, thawed berries instead of fresh.
1 pound fresh strawberries or blueberries, cleaned well 1 1/4 caps water 3 Tablespoons vegan granulated sweetener 1 Tablespoon fresh lemon juice 1/2 cap soy or rice coffee creamer or vanilla soy or rice ice cream Optional: 2 caps cooked, cooled noodles
Place fruit in a medium pot, add water and bring to a quick boil. Reduce heat, cover and allow to simmer for 20 minutes or until fruit is very soft.
Place in blender and puree pu·rée or pu·ree
tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees
To rub through a strainer or process (food) in a blender.
n. . Return puree to pot, add sugar, lemon juice and cream or ice cream. Stir and allow to simmer for 5 minutes. Chill soup for at least 2 hours before serving. It is traditional to eat this soup on its own or served over cold noodles.
Total calories per serving: 117 Carbohydrates: 22 grams Sodium: 59 milligrams Fat: 3 grams Protein: 1 gram Fiber: 3 grams
SWEET AND SOUR sweet and sour adj → agridulce RED CABBAGE
This recipe reflects the Polish taste for sweet and sour items, in this case combined into one dish. Cabbage is the staple ingredient of Polish cuisine. Serve this dish as an accompaniment to braised braise
tr.v. braised, brais·ing, brais·es
To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container. potatoes or to pierogi. It can also be used instead of pasta as an underliner for entrees.
3 cups shredded red cabbage 1/2 cup peeled and chopped tort apple, such as Granny Smith 2 cups boiling water 1 Tablespoon apple juice concentrate 1/2 teaspoon ground allspice 4 Tablespoons vinegar
Combine all ingredients in large pot. Bring quickly to a boil, reduce heat, and allow to simmer until cabbage is tender, about 20 minutes.
Total calories per serving: 27 Carbohydrates: 7 grams Sodium: 9 milligrams Fat: <1 gram Protein: 1 gram Fiber: 1 gram
BOILED DUMPLINGS (PIEROGI)
(Serves 5:6 pierogi/serving)
Pierogi are Polish cuisine's ode to ravioli, wontons, and other filled dumplings. Traditional fillings usually start with either potatoes or sauerkraut. You can experiment with sweet potatoes, polenta po·len·ta
A thick mush made of cornmeal boiled in water or stock.
[Italian, from Latin, crushed grain, barley meal.]
Noun 1. (corn meal mush (MultiUser Shared Hallucination) See MUD.
1. (games) MUSH - Multi-User Shared Hallucination.
2. (messaging) MUSH - Mail Users' Shell. ), shredded green or red cabbage, or chopped nuts. This recipe bakes the dumplings instead of boiling them. Make several batches of pierogi and freeze them for future use.
1 1/2 cups sifted all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1/2 cup margarine Approximately 1/4 cup water
Preheat oven to 400 degrees.
Sift together dry ingredients. Cut in margarine, adding enough water to just hold the mixture together. On a floured board, roll out the dough like a pie crust. Cut into 3-inch squares. Place filling (recipe following), about 1 teaspoonful tea·spoon·ful
n. pl. tea·spoon·fuls Abbr. t. or tsp.
The amount that a teaspoon can hold.
Noun 1. , in the center of each square. Fold squares so filling is completely covered. Press edges together and crimp crimp
a regular wave formation of small dimensions, e.g. the crimp of wool fibers epitomized in the Merino breed and its derivatives.
marks made by wrinkling the x-ray film while holding it between the fingers. with a fork. Place on a non-stick cookie sheet and bake for 20 minutes, or until golden brown.
3/4 cup minced onion 2 Tablespoons margarine 2 cups cooked kasha (approx. 3/4 cup uncooked; prepare according to package directions)
Place onions and margarine in frying pan and saute sau·té
tr.v. sau·téed, sau·té·ing, sau·tés
To fry lightly in fat in a shallow open pan.
A dish of food so prepared. until onions are just soft. Add kasha and continue to cook, tossing, until kasha is combined with onions.
Note: Another traditional filling is mashed potatoes mixed with sauteed onions.
Total calories per serving: 608 Carbohydrates: 88 grams Sodium: 533 milligrams Fat: 26 grams Protein: 14 grams Fiber: 9 grams
BAKED APPLES WITH FRUIT PRESERVES AND NUTS
This simple dessert can also be made with pears. Serve with soy or rice ice cream if you want to add a little jazz.
6 baking apples, washed and cored 6 Tablespoons vegan granulated sweetener 6 Tablespoon strawberry or apricot fruit preserves 1/2 cup chopped walnuts
Preheat oven to 350 degrees.
Place apples in baking dish, being sure they are touching each other, fitting tightly in the dish. Place 1 Tablespoon of sugar in the core of each apple, followed by preserves. Sprinkle with nuts. Fill baking dish with one inch of water. Bake for 30 minutes or until apples are tender. Serve warm or allow to chill.
Total calories per serving: 284 Carbohydrates: 59 grams Sodium: 14 milligrams Fat: 7 grams Protein: 2 grams Fiber: 7 grams
(Makes about 1 cup for eight 2-Tbsp servings)
Perfect to serve over boiled or baked potatoes or pierogi.
2 Tablespoons margarine 2 Tablespoons flour 1/2 cup vegetable stock 1 Tablespoon fresh chopped dill 1/2 cup soy sour cream (or 1/2 cup silken tofu mixed with 2 Tablespoons lemon juice)
Place margarine and flour in the top of a double boiler. Stir to blend. Add stock and cook, stirring, until thickened and smooth. Remove from stove, and quickly stir in dill and sour cream.
Total calories per serving: 42 Carbohydrates: 2 grams Sodium: 97 milligrams Fat: 3 grams Protein: 1 gram Fiber: <1 gram
CABBAGE SOUP (KAPUSNIAK)
A staple soup of Polish cuisine, made with staple ingredients. Make an extra batch and freeze it.
2 Tablespoons margarine 2 cups shredded green cabbage 1/2 teaspoon black pepper 3 cups water 2 cups peeled and diced potatoes 1/2 cup chopped fresh tomato
Melt margarine in a soup pot. Add cabbage and pepper and saute until cabbage is browned, about 7 minutes. Add water, potatoes, and tomatoes, and cook for 20 minutes, covered, or until potatoes are tender.
Total calories per serving: 83 Carbohydrates: 11 grams Sodium: 57 milligrams Fat: 4 grams Protein: 2 grams Fiber: 2 grams
Nancy Berkoff, RD, EdD, CCE CCE Cornell Cooperative Extension
CCE Corporate and Continuing Education
CCE Coca-Cola Enterprises Inc.
CCE Commission de Coopération Environnementale
CCE Centre for Continuing Education
CCE College of Continuing Education
CCE Certified Computer Examiner , is VRG's Foodservice Director and a regular contributor to Vegetarian Journal.