Although the Polish spinach pierogi recipe is quite new and it's definitely less popular than the famous pierogi ruskie recipe, it's worth trying! It's one of the best vegetarian Polish food. You can be sure there is no meat in the dough or filling, however, eggs and cheese are used in this dish.

This tasty Polish lasagna recipe made with pork meat, rice, and cabbages, is a type of open golumpki casserole. 

Make and share this Schnitzla - Polish Meatballs recipe from Food.com.

A chicken based soup with plump homemade dumplings all made in one-pot! This chicken dumpling soup has simple ingredients, tastes delicious and happens to be kid friendly! A soup to keep in your meal rotation!

Enjoy a Polish-style Christmas Eve supper with these traditional Wigilia recipes, including tasty pierogis, noodles, baked fish, salads, and desserts.

City Chicken, Busia, Busia's Fried Potatoes, Polish recipes, Cucumber salad, Mizeria, Mock Chicken, Detroit, Michigan

A polish friend of mine brought this potato dumplings to a farewell potluck prepared by a group of friends. When I first saw it, I...

What is gzik? It’s a dip made of cottage cheese (farmer’s cheese), radish, chives, and sour cream. It’s healthy, and it’s one of the food you can find in almost every Polish home.

This egg-free recipe for Polish vanilla cookies, or ciasteczka waniliowe, is made with ground walnuts and vanilla bean. It's a perfect Christmas cookie.

The Polish language may be difficult but we often forget that it's also mysteriously beautiful.

Bohemian cuisine is influenced by it's neighbouring countries. Many dishes have a strong Austrian, German or Hungaria...

Have you ever tried the Polish milk soup recipe? If not, you need to check it out! It's really easy and you can have it done in 5 minutes.  Zupa mleczna can be either served for breakfast or supper.

The Polish egg spread recipe is so simple that everyone can do it. You can either add some tomato paste for the spread to change the color to reddish or simply leave it white.

Those little pillow like dumplings are called 'kopytka' in Polish, which literally means 'little hoofs' because of their sha...

This is a list of foods that are okay to eat for Serbian Orthodox Lent when meat, poultry, eggs, and dairy products are not consumed.

It's cold outside, people all around are getting sick and everybody wants Spring to already be here! I have no influence on the weather or the flu, but I can definitely bring some spring into the kitchen! There is nothing more "Springy" that a sandwich with fresh farmer's cheese, radishes, and chives... and it's so Polish too! And I'm not talking about any farmer's cheese, but a home made one. You can't really get it here and even if you do, it just doesn't taste the same. Ever since I can remember, my grandmas always made a delicious and fresh cheese using sour milk (absolutely amazing), but since I don't have sour milk here, I took a shortcut and made my own version of farmer's cheese using lemon juice. Put it on a piece of fresh rustic bread with some chives and radishes and I you've got yourself Spring time on a plate... a Polish Spring. Ingredients: * 1 gallon 1% milk * 1/3 cup freshly squeezed lemon juice * 2 tbsp chopped chives * 2 tbsp plain yogurt * sliced radishes * salt and pepper Directions: 1. Heat the milk until almost boiling (don't let it boil), add lemon juice, turn off the heat and let is stand for 5 minutes, mixing gently. You should see cheese curds forming. 2. Pour it through a small mesh strainer, put it over a deep bowl (so that the liquid doesn't touch the bottom of the strainer) and let it stand in the refrigerator for at least 30 minutes to drain. 3. When the cheese is drained and cooled, transfer it to the bowl and mix it with yogurt, chives, salt and pepper. 4. It's the best when served on a rustic bread with radishes (or any other veggie you like). If that doesn't scream Polish Spring, I don't know what does! You can substitute radishes with tomatoes and it will be equally delicious. I think Justin was impressed that such a simple dish could be so amazing... and he agreed that it does scream Polish Spring! Enjoy, Magda.

What makes them Polish? The seasoning. Meatballs are made in many countries, from Sweden to Italy to Iran. And, of course, Poland. Typic...

The must try food in Poland. These popular Polish foods are not to be missed when dining in Poland! From traditional dinner dishes to delicious desserts.

Mizeria is a chilled salad made with thinly sliced cucumbers and fresh dill tossed in a tangy sour cream dressing with lemon juice and a pinch of sugar.

Adapted from Polish Holiday Cookery, by Robert Strybel.

Kotlety mielone, right next to schabowe, are the mostpopular Polish dinner meat. They are served in most homes in Poland once every week or two, and are quite easy to make at home.

I called this a stew for lack of a better word. But it’s not really a stew. Főzelék is a thick Hungarian vegetable dish. Traditionally it was thickened with roux made from lard and flour and sometimes served with sour cream. Főzelék is eaten as the main course. It can be topped with meat drippings, pörkölt sauce, sausage, fasírt or deep fried foods such as French fries or fried bread. But most of the time we just ate it with a slice of bread. Főzelék is not very exciting to western tastes, but in Hungary after months of “winter vegetables” cooked much the same way, when the first peas or green beans or kohlrabi finally appeared at the Garai Farmer’s Market they tended to generate a bit of excitement at our house. I had a bit of home made lard and when Leah brought some fresh string beans over the other day, I knew I had to make a real főzelék. Garay_téri_piac._Fortepan_87573 GREEN BEANS STEW 2 large handful of green beans [approximately 1 lb] 1/4 cup lard 1 garlic, minced 1/8 cup onions, diced 1/4 cup flour 1 tsp Hungarian paprika 1/2 cup sour cream sprinkling of sugar salt and pepper to taste additional sour cream for serving • Remove the bean ends and pull off the tough stringy bit from the sides. • Rinse beans under cold running water. • Chop into 1-1/2 inch lengths. • Place chopped beans in a wide bottomed pot • Add water to the level of the beans and salt it. • Bring it to boil, reduce to simmer and place a lid on the pot. • Cook beans until tender. • Meanwhile make the roux. • Melt the lard in a non stick fry pan. • Add the onions and the garlic and sauté until very soft. • Stir in the flour and cook until flour is a golden color. • Remove fry pan from heat and stir in the Hungarian paprika. • Add cold water and stir smooth. • When the beans are cooked, stir in the roux. • Bring it to simmer and then add 1/2 cup of sour cream. • Add a sprinkling of sugar to tame the sour cream [the dish will not be sweet] • Adjust the salt and add the ground pepper. • Remove pot from heat and set aside. • Serve the zöldbab főzelék with extra sour cream.