Update date: 11 October 2013

Pieczonki (stewed vegetables in a cast-iron casserole pot)


• 2 kg potatoes
• 2 medium-sized carrots
• 1 beetroot
• 2 onions
• 250 g smoked bacon
• 300 g sausage
• salt
• pepper
• 1 bay leaf
• allspice
• lard
• 1 or 2 cabbage leaves



Cut the potatoes into thick slices and cut the carrot, beetroot, onions into thinner slices, slice the bacon and sausage thinly. Spread the bottom of a cast-iron casserole pot with some lard and layer the potatoes, carrots, beetroot and onions in the dish, season with salt and pepper, add the bacon and sausage and repeat the layers, seasoning all the while until all ingredients have been used up – potatoes should from the top layer. Cover with a cabbage leaf, place the pot over the open flame and stew for about 45 minutes. 




This meal was prepared by the Country Homemakers’ Association „Tucznawianki” from Dąbrowa Górnicza during the 2nd „Silesian Tastes Festival 2007” in Cieszyn.