In this post, we’ll share the traditional Polish Bigos recipe and show you everything there is to know about this delicious, hearty stew, including its origins, variations, and much more!
This Eastern European Rye Bread is soft and light with a crispy crust. It is perfect for deli style sandwiches. I was a little nervous about this bread at first, mostly because the dough requires quite a bit of kneading, which is something that normally turns rye dough into glue (at least for me). The dough started out really sticky and glue-like, but an amazing thing happened. After about eight minutes of kneading with the stand mixer on medium speed, the dough became smooth and easy to work with. This bread also managed to survive a major goof on my part. After the first rise, I carefully shaped the dough and placed it in a heavily floured towel for the final rise. Then I realized that there should have been a second rise before shaping. Doh! I quickly pulled the loaf out of the well flowered dish towel sling I'd placed it in to rise, rubbed it with wet hands to try to absorb the flour coating into the dough, and gave it a couple of kneads. Miracle of miracles, it rose up again!! Regarding the dish towel "sling," there's a photo of how I suspended a loaf like this in this post. It's pretty fun explaining to your family why it's hanging there. Bottom line? I loved how this bread turned out! It's probably the most success I've had with traditional deli rye. Today, the Tuesdays with Dorie group is baking Eastern European Rye from the wonderful book, Baking with Julia (as in Julia Child) by Dorie Greenspan. To see how other bakers fared, follow this link. Eastern European Rye Makes two loaves Ingredients 1 1/2 tablespoons active dry yeast 2 3/4 C tepid water (80 to 90 degrees F) 1 T sugar 1 scant tablespoon salt 1/4 C vegetable shortening 3 C medium rye flour 1 T ground caraway seeds (I ground them in a spice grinder) 1 1/2 T caraway seeds 3 T vital wheat gluten 3 1/2 C (approximately) bread flour 1 large egg white 1 tsp cold water Caraway seeds for sprinkling Instructions Place the yeast in the bowl of a stand mixer, and add 1/2 C of the water and a pinch of the sugar. Let sit for 5 minutes. Add the rest of the water, the rest of the sugar, the salt, and the shortening. Add the rye flour and caraway seeds to the bowl and stir with a spoon until it is fully incorporated. Move the bowl to the mixer. Using the dough hook, mix in the vital wheat gluten. Add 2 1/2 C of the bread flour, and mix on medium low, adding more flour until the dough is soft and clears the sides of the bowl, about 3 minutes. Knead the dough on medium speed for about 8 minutes, until the dough is smooth. I mixed mine for the full eight minutes. Place the dough into an oiled bowl, cover, and let rise for about 90 minutes, until doubled. Deflate the dough and let it rise again, until doubled, about 45 minutes. Press the dough into a 7 inch by 9 inch rectangle, and, beginning with a shorter side, roll it into a log, sealing the dough as you roll it up. Tuck in the ends, place it in a floured towel, and suspend it from a drawer (I just tuck the towel into the drawer and shut the drawer). For detailed shaping instructions, see Cathy's post here. Let rise for 30 minutes. It will be quite puffy. Preheat the oven to 425 degrees F and set it up for steam (I use a broiler pan on the lowest rack, in which I add boiling water. I also spray the oven walls with water after loading the bread). When the loaf is ready, brush it with the egg white and water wash, and sprinkle with caraway seeds. Slash the dough three times on the diagonal. Load the loaf onto the baking stone or baking sheet, and bake for 30 minutes. Turn the oven down to 375 degrees, and bake for 10 to 15 minutes more, until it reaches an internal temperature of 200 degrees F. Turn the oven off, and let the loaves sit for 5 minutes more. Let cool completely on a wire rack. Yeastspotted!
Karpatka, one of the most popular Polish cakes, has two layers of choux pastry sandwiched with a decadent vanilla cream filling. A dusting of powdered sugar on top helps the rustic pâte à choux resemble the snow-capped Carpathian Mountains in Poland.
This was a recipe that originated in Bailystok Poland and brought to New York by Eastern European Immigrants.These were once well known in New York delicatessens ( mainly in Manhattan’s Lower East Side) and a favorite of the Jewish community. It’s not really known outside of New York because of its short self life which does not lend itself being shipped all over the country. These are similar to a bagel but there is no hole in the middle just a depression which is filled with onion, garlic or poppy seeds. It can be likened to the onion pletzel. Can also be made in different sizes from 3-4 inches to the size of a small pizza.
Spreading a slice of bread with pork fat and putting fermented cucumber on top? It may sound a bit odd but this traditional Polish food is surprisingly delicious!
Mizeria is one of the most popular Polish dinner salads that everyone loves! Fast and easy to make in just 5 minutes, this Polish cucumber salad recipe goes perfectly with meaty dinners.
This recipe gives instructions on how to prepare the basic and traditional naleśniki. If meant to be eaten as a dessert, you can add a teaspoon of sugar to the batter, but that's only optional.
Paska is a traditional Easter bread made in Eastern European countries including Poland, Ukraine, and Slovakia. Christian symbolism is associated with this bread. My grandmother, mother, and vari…
Polish food. Savory and sweet goodies including some Polish dishes you probably did not know about.
When Eastern European immigrants began coming to New York at the turn of the 20th century, Jewish immigrants from Russia and Poland introduced pickles to American palates. These pickles were prepared in the kosher manner, meaning that they were prepared in a rabbi-approved fashion that adhered to Jewish dietary laws.
Loved by everyone from toddlers to adults, the Polish apple pancakes are delicious. Super easy to make, fluffy, soft, and sweet, you can make this racuchy recipe every week!
Discover a world of delicious and authentic Polish Recipes that you can make from the comfort of your own home.
Well-known for their pastries, Hungary has many delicious desserts, from Dobos torte to sweet crepes to bukta and more.
Looking for a dairy-free potato pierogi recipe? For a nondairy entree that both kids and adults will enjoy, this classic favorite is sure to satisfy.
These delicious traditional Polish Potato Pancakes, also known as Placki Ziemniaczane is a great main dish or side dish to meat and sauces. See how to make the best potato pancakes with our easy recipe for placki ziemniaczane.
One of the most famous and beloved of all Hungarian dishes, this authentic Chicken Paprikash features chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce! It's pure heaven!
If you’re tiring of your usual weekend pancake routine, it might be time to try something new. Transport yourself to Poland for some sweet inspiration. These 'Naleśniki' are made from a thin, egg-rich batter. They're fried in a skillet to produce thin cake-like layers that can be rolled up or folded. Here, I'm suggesting a Sweet Cheese filling, but feel free to experiment. This recipe makes 10 crêpes (roughly 9in / 23-24 cm in diameter).
Kapusniak is a hearty and nutritious Polish soup made from sauerkraut or fermented cabbage, potatoes, carrots, and onions. It is the heartiest soup you have ever tried. If you like all things sauerkraut, this hot soup should be on your list!
Authentic Polish kapusta z grochem recipe.
Do you know how to prepare Polish Croquettes with meat? This is step by step video recipe for the famous Polish Croquettes with meat - Krokiety with meat.
Make Polish coffee cake or placek z kruszonka, a simple, sweet yeast-raised cake with a crumb topping for your next event.
In this collection, we'll delve into six main categories of pierogi fillings: Absolute classics, savoury delights, fruit-filled temptations, seasonal treats, hidden regional gems, and inspired twists from the Polish diaspora. Keep in mind; this list is but a glimpse into the diverse universe of pierogi fillings. Countless local variations and…
