zawiercie - Śląskie. Informacja Turystyczna Województw......

Search engine - Meals

Number of items: 10

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 >>

Cabbage with beans thickened with the roux

Cut the cabbage and put it into a pot with water, then boil it until it is tender. After boiling, drain the cabbage, add salt, add stock cube and pour 1 spoon of vinegar. Mix everything, cover and put on the lid. Next, dice the pork fat and melt it. Add finelychopped onion to the melted pork fat, brown it until it’s golden, add 1 ½ spoon of flour, chopped parsley and dill. Fry everything until it’s golden and add water, then boil on the frying pan. Pour the roux from the frying pan into the pot with the cabbage and mix. Boil the beans, flatten them, put into the pot with the cabbage, mix and leave covered for 15 minutes.

more >>

'Prażonki' - the roasties

Peel the potatoes and cut them into slices or cubes of ca. 3 cm thickness. Cut the bacon, sausage and onion into slices. Put one layer of bacon and heat-resistant fat, e.g. lard, on the bottom of the pot, cover it with a layer of potatoes and onion, add salt, pepper, and then arrange the sausage and bacon in layers, repeating these steps until the pot is full.

more >>

Carp in cranberries with apples, cherries with balsamic sauce

Remove bones from the carp. Then season and saute it in a frying pan or a convection oven. Leave to cool and cut into small pieces. Mix the cranberries with the cherries and peeled apples. Mix the balsamic vinegar with the honey. Layer the carp and fruit mixture on a plate (carp, fruit, carp, fruit) and pour the sauce over it.

more >>

Pierogii - Cabbage and mushroom dumplings

Carefully rinse the mushrooms clean, leave them for one night to soak in water. Boil them in the water they were soaked in, drain off and mince them in a mincing machine (the stock may be used to make soup or sauce).

more >>

'Pipeczka' soup

Peel, dice and boil the potatoes. Grate the vegetables and add them to the boiling potatoes. Add the chopped greens, a pinch of salt and the stock cube and cook for about 20-30 minutes.

more >>

‘Huberciki’ dumplings with sauce

Mix boiled potatoes with flour, add 1 egg and knead dough. To avoid sticky hands, you can grease them with 3 drops of oil. Knead the dough until shiny. When ready, cut into 4 parts and form small balls – ‘Huberciki’ – with a diameter of 1-1.5 cm. Pour 2 l of water into a pot and add salt. Simmer ‘Huberciki’ for 7 minutes.

more >>

Whey or buttermilk beetroot soup with home-made bread

Pour 1 litre of water into a pot, add diced potatoes and sliced beetroot, and salt to taste. When cooked, grate the beetroot coarsely and put again into the pot with the potatoes.

more >>

Cream of garlic soup with croutons

Peel and chop the garlic, fry it in butter. Pour the stock into the garlic and cream in a blender. Thicken the cream with flour and add to soup to taste. Cut the bread into pieces for croutons and fry with butter and the crushed garlic. Sprinkle the croutons onto the cream soup and garnish with chopped parsley.

more >>

Garus/dried fruit soup

Garus: cook all the dried fruit together in the water, and add the fresh appless to stew at the end. Beat in a cream and flour mixture, add sugar to taste. Serve with shell-shaped or egg drop dumplings.

more >>