cieszyn - Śląskie. Informacja Turystyczna Województwa ......

Search engine - Meals

Number of items: 35

Poptato pancakes with "szpyrki"

more >>

Chicken soup with homemade noodles and liver dumpling

Chicken soup with homemade noodles and liver dumpling.

more >>

Baked ribs served on the "babraczka"

more >>

Apple strudel served with vanilla ice cream and whipped cream

Apple strudel served with vanilla ice cream and whipped cream.

more >>

"Zulc" - pork leg jelly, served with onion, vinegar and bread

"Zulc" - pork leg jelly, served with onion, vinegar and bread. Appetizer loved not only in Cieszyn Silesia.

more >>

'Żurek bacy' - the shepherd's sour rye soup

Boil the ribs in a pot of water until they are tender. Dice the bacon and add the finely chopped onions, then fry until light golden brown and add to the ribs. Slice the sausages, fry and add to the soup. Pour the dill pickle juice into the boiling soup. Mix the cream with flour and add to the soup at the end of the cooking. Hard boil 6-8 eggs, cut them into quarters and add to the soup. Season with spice and crushed garlic. Garnish generously with greens.

more >>

'Żur Śląski' - Silesian sour rye soup

Boil the ribs in the water until tender, take the meat out and add the crushed or finely chopped garlic and precooked mushrooms. Then pour in the sour rye flour and boil for 20 minutes. After boiling, add the hard-boiled eggs cut into quarters, the diced sausage, herbs and seasoning. Serve with mashed potatoes and fried bacon or with bread.

more >>

Beef rolls with prunes and bacon

Cut the meat into slices, tenderize, season and spread mustard on eachb slice. Roll bacon around the prunes, place them on the meat and roll up each slice, wrapping with cotton thread. Fry the rolls in a frying pan, then place them on a pan and into the oven, pour the stock over them and stew. Use the stock from stewing to make the sauce with the prunes, puree the mixture and thicken with cream.

more >>

Pork meat roll stuffed with blood sausage and poultry loin served on mashed potatoes and cabbage with Radziwiłł sauce

Leave the cool. Tenderize the meat, lay the buckwheat blood sausage and poultry loin in the center of the pork loin. Roll up the pork, fry and then stew until tender in a pot. When ready, place on a plate and prepare the sauce from the gravy, thickening it with flour.

more >>

Moravian-style meat roll and cabbage with Silesian-style dumplings

Mięso kroimy w plastry, rozbijamy tłuczkiem, solimy i pieprzymy. Cebulę i boczek kroimy w kostkę, kładziemy na mięso, dodajemy plasterek ogórka, zawijamy wszystko mięsem i owijamy nitką. Smażymy przez ok. 50 min.

more >>

Pumpkin compote

Pumpkin compote: first, boil all the spices: cloves, cinnamon sticks, vinegar, sugar, vanilla sugar and ginger for 10 minutes.

more >>

Miners’ pork loin bread roll dumplings and fried cabbage

Miners’ loin of pork: tenderize the meat and rub it with seasoning, then wrap the meat around the sausage to form a roll. Tie up the meat roll with thread and saute in a frying pan. Dissolve the stock cube in water in a pot. Place the sauted roll into the stock and stew it for about 30 minutes. Finally, roast the meat in the oven; when it gets too dry, baste with beer for moisture.

more >>