How This Slovak Christmas Potato Salad is Made

The salad is prepared by boiling potatoes and carrots until tender, then combining them with finely chopped onions, dill pickles, and hard-boiled eggs. The mixture is seasoned and bound together with mayonnaise, creating a creamy and comforting dish.

Most Popular Ingredients for Slovak Christmas Potato Salad

• Potatoes, the base of the salad, provide a soft and creamy texture.
• Carrots, add a slight sweetness and color.
• Onions and dill pickles, for a tangy crunch.
• Hard-boiled eggs, contribute richness and protein.
• Mayonnaise, creating a creamy consistency.

My Advice to Make the Best Slovak Christmas Potato Salad

As a Slovak person, I can’t imagine having fried carp and potato salad for the Christmas Eves dinner. I think when I moved to Poland this was the biggest surprise. In Poland, there is a similar version of this salad called SAŁATKA JARZYNOWA but that’s not it. It is made with apples, sometimes corn and there is less mayonnaise used.

• Cook the potatoes and carrots to the right consistency – tender but soft.
• Finely chop the onions and pickles to distribute their flavors evenly.
• Let the salad sit in the fridge for a few hours before serving to allow the flavors to meld.
• Add 1 spoonful of good mustard. If you do not have a European one like, add Dijon mustard.

Spices and Other Variations for the Best Slovak Christmas Potato Salad

• Add paprika for a hint of smokiness.
• Experiment with different types of pickles for varying degrees of tanginess.
• For a lighter version, substitute half the mayonnaise with Greek yogurt.

Recommended Reading:

FROM CARP TO CAROLS: UNVEILING THE HEARTWARMING POLISH CHRISTMAS TRADITIONS

DELICIOUS AND EASY VEGAN CINNAMON ROLLS PERFECT FOR YOUR FAMILY TO ENJOY DURING THE CHRISTMAS SEASON.

TRADITIONAL POLISH KOMPOT Z SUSZU RECIPE

HEARTWARMING POLISH BORSCHT RECIPE

SLOVAK SAUERKRAUT SOUP (KAPUSTNICA)

Slovak Christmas Potato Salad Recipe

4 from 5 votes

Recipe by Jan Vasil Course: All Recipes, Appetisers, Traditions and HolidaysCuisine: SlovakDifficulty: Easy

Servings

16

servings

Prep time

1

hour 

Cooking time

1

hour 

15

minutes

Cook Mode

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Ingredients

Metric US

• 1 kg 1 medium potatoes

• carrots

• Half an onion

• 15 oz 15 can of sweet peas

• dill pickles

• eggs

• 400 ml 400 mayonnaise

• Salt and black pepper to taste

• tablespoon a good mustard

Directions

• Boil unpeeled potatoes and peeled carrots in salted water. Hard boil the eggs.
• Once cooled, peel and dice the potatoes and slice the carrots into thin wedges.
• Chop the onion and pickles into small cubes.
• Combine vegetables in a bowl.
• Stir in mayonnaise, then add diced eggs and the mustard.
• Season with salt and black pepper. Refrigerate for a few hours before serving.

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When I think about Polish soup, Polish Żurek is the first thing that comes to my mind. Slightly sour, served with white sausage, and actually not that hard to do. It’s definitely one of my favorite East European soups.

Little history lesson:

“Żurek” is one of the oldest dishes from Śląsk (Silesia) – the voivodeship in Poland. It basically means sour, ensiled.

This name for the first time was used in the XV century. Polish farmers had even a special pot to cook this particular soup. Now Polish Żurek is a traditional soup served at Easter time.

There are also many legends about how Żurek was discovered. One of them is a story about a woman who didn’t know what to cook for dinner so she put everything she had into a pot. She forgot about it and for a few days she felt a sweet-sour smell from this pot – that inspired her to create a soup.

Customizing Your Żurek: Variations and Modern Twists

While the traditional Żurek is a classic, don’t be afraid to add your own twist to it. Some people enjoy adding a bit of smoked bacon for an extra depth of flavor, or experimenting with different types of sausage.

Vegetarians can even replace the meat with mushrooms for a hearty, meat-free version.

Pairing Żurek with Other Polish Delicacies

Żurek pairs wonderfully with a variety of Polish dishes. For a truly authentic experience, serve it with a side of pierogi or a slice of fresh, crusty bread. As for drinks, a light Polish beer or a glass of kompot can complement the soup’s rich flavors perfectly.

Żurek in Polish American Homes: Adapting Tradition

In Polish American homes, Żurek is more than just a soup; it’s a cherished tradition. Many families have their own unique recipe passed down through generations, adapting to the ingredients available in America while keeping the essence of this beloved dish.

It’s a beautiful way to stay connected to Polish heritage while embracing the diverse culinary landscape of America.

My Tips on Making Tasty Żurek

1. Start with a Good Sour Rye Base: The secret to a great Żurek is in the sour rye soup base. Allow it to ferment for a few days for the best flavor.
2. Use Quality Sausage: Opt for high-quality white sausage, as it significantly influences the taste of your Żurek.
3. Simmer Slowly: Let the soup simmer gently. Rushing the cooking process can affect the flavors.
4. Balance the Sourness: Adjust the sourness with a bit of cream or a pinch of sugar if needed.

What Ingredients to Use for Good Żurek

• Sour Rye Flour: Essential for the soup base.
• White Sausage: A traditional and flavorful component.
• Vegetables: Commonly potatoes, carrots, and sometimes onions.
• Hard-Boiled Eggs: Served sliced in the soup.

What Spices to Add to Żurek

1. Marjoram: A must-have for authentic flavor.
2. Bay Leaves: For a subtle depth.
3. Allspice: Adds a warm, peppery note.
4. Garlic: For a bit of sharpness and aroma.

You might also like.

Easy Polish cold beetroot soup (chlodnik)

Traditional Polish Żurek – the best soup from Poland.

Traditional Polish Żurek Recipe

5 from 3 votes

Recipe by Jan Vasil Course: Recipe book, DinnerCuisine: PolishDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

2

hours 

Total time

1

hour 

10

minutes

A very traditional Polish sour rye soup with white sausage and smoked ham.

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Ingredients

Metric US

• 300 g 2/3 lb of smoked bacon or smoked meat

• 4 pcs 4 pcs white raw sausages

• 3 pcs 3 pcs medium carrots

• 1 small celery root

• 1 parsley

• 500ml sour rye flour starter

• 100ml of double cream (at least with 30% fat)

• 1 tablespoon of dried marjoram

• 30g of flour

• 10-15 whole black pepper seeds

• 1 tablespoon of salt

• 3 cloves of garlic

• 2 onions

• Optionally: 4 hard boiled eggs

• Optionally: 6-8 potatoes

Directions

• The Base: Peel the carrots, parsley, and celery root and place them in a bigger pot. Chop finely the onions and the garlic and add to the pot. Pour over with 2 liters of fresh cold water and bring to a boil. Then add the smoked bacon (or meat) and the raw white sausages. Season with salt and crushed black pepper seeds. Simmer for at least 2 hours. Then take out the vegetables, the bacon, and the sausages and set aside.
• Then add the sour rye flour starter and the dried marjoram. Pour approximately 100ml of the soup into a smaller bowl, and add the double cream and the flour. Mix well until well combined and then pour back into the soup. This step is very important as if you would add the double cream directly into the hot soup, it would get watery and very sour.
• Cut the white sausages and the smoked bacon into smaller pieces and place them back to the soup.
• Serve with fresh bread.

Notes

• The key to a good zurek is to use raw (non-cooked or boiled) white sausages. They are more aromatic and add great taste to the soup.
• Optionally you can add 1 halved hard-boiled egg to each serving.
• When you want to make your soup “thicker” you can add peeled and roughly chopped potatoes approximately 30 minutes before the end of cooking.
• You can store the soup in the fridge for up to 5 days or freeze it for later.
• The sour rye flour starter (ZUR) should be available in every good Polish grocery store or bigger supermarkets with European cuisine.
• Also, make sure that when you will use the sour rye flour starter, you shake well the bottle before pouring it into the soup. The flour at the bottom has to be mixed well.

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FAQ

This comforting, aromatic drink is not only a holiday staple but also a delightful treat enjoyed year-round in many Polish homes.

Most Popular Ways of Serving Kompot z Suszu and Its Connection to Christmas

• Served warm as a cozy accompaniment to holiday meals.
• Enjoyed as a non-alcoholic alternative to mulled wine during festive gatherings.
• In Poland, it is a classic drink to break the Christmas Eve fast, symbolizing the wealth of the harvest and the promise of spring.

My Tips to Make an Outstanding Kompot z Suszu

• Use a variety of dried fruits for a complex flavor.
• Soak the dried fruits in water overnight to enhance their natural sweetness and texture.
• Add a small amount of sugar gradually; the dried fruits will already impart a natural sweetness.

Spices and Other Variations for the Best Kompot z Suszu

• Classic spices include cinnamon sticks, cloves, and star anise.
• A slice of fresh ginger or a few cardamom pods can add a refreshing twist.
• Some like to add a splash of red wine for an extra festive touch.

Recommended Reading

FROM CARP TO CAROLS: UNVEILING THE HEARTWARMING POLISH CHRISTMAS TRADITIONS

Traditional Polish Kompot z Suszu Recipe

5 from 7 votes

Recipe by Jan Vasil Course: DrinkCuisine: PolishDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 1 cup 1 mixed dried fruits (such as apples, pears, plums, and apricots)

• 1 large 1 cinnamon stick

• 2 2 -3 cloves

• 1 1 star anise

• 6 cups 6 water

• Sugar to taste (optional)

• Slice lemon or orange for garnish (optional)

Directions

• Soak the Dried Fruits:
• In a large bowl, cover the dried fruits with water and leave them to soak overnight. This will help them to rehydrate and intensify the flavor of the kompot.
• Cook the Fruits and Spices:
• Transfer the soaked fruits and their soaking liquid into a large pot. Add the cinnamon stick, cloves, and star anise.
• Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes.
• Sweeten and Serve:
• Taste the kompot and add sugar if desired, allowing it to dissolve completely.
• Serve the kompot warm, garnished with a slice of lemon or orange if you like.

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FAQ

We sweep through the meticulous pre-holiday cleanings, setting the stage for the holiday’s conviviality.

At the heart of the feast lies the versatile carp, served up in styles aplenty. We explore the abstention from meat and spirits, save for the welcome presence of fish and wine.

The narrative then ornaments itself with the tale of the Polish Christmas tree, from its Germanic roots to the symbolic star that crowns its boughs.

A sip of tradition comes in the form of a fruit compote, believed to aid digestion after the plentiful dinner. The article weaves through the intimate sharing of the opłatek, a gesture that bonds loved ones in hope and affection.

Chiming in with the season’s soundtrack, we explore the cherished practice of singing kolędy, the Christmas carols unique to Polish festivities.

Introduction to Polish Christmas Traditions

Amidst the wintry sparkle of December, Poland prepares for one of its most enchanting and sacred times of the year: Christmas.

In the heart of Central Europe, Polish families and communities come together to engage in age-old customs that weave the fabric of their festive season, illuminating the long nights with warmth and joy.

These traditions are not merely annual routines; they are the threads that bind generations, the recipes that flavor memory, and the rituals that define the Polish Christmas spirit.

The centrepiece of these customs is Wigilia, the Christmas Eve supper, a time when the secular pace of life yields to the sacred. The significance of Wigilia transcends the culinary spread; it is a spiritual touchstone that marks the culmination of Advent and ushers in the joy of Christmas Day.

As daylight fades, families eagerly await the first star’s twinkle in the evening sky, a celestial symbol resonant with the Star of Bethlehem from the nativity story. This star’s sighting, not only a picturesque moment, signals the beginning of the feast and sets in motion the evening’s conviviality.

Wigilia is a mirror reflecting Poland’s soul, casting light on the intrinsic bond between the spiritual and the familial. This vigil is steeped in Christian lore, yet it is as much about faith as it is about kinship and the reaffirmation of family ties. It is a time for reconciliation, for sharing blessings, and for expressing the hopes and gratitude that suffuse the season.

The breaking and sharing of the opłatek, a Christmas wafer, is a poignant enactment of this unity, as family members exchange wishes of health, happiness, and prosperity.

In this hallowed evening, the rich tapestry of Polish Christmas traditions begins to unfold, revealing practices steeped in history yet vibrantly alive in the present. These customs are not just relics of the past; they are living, breathing aspects of Polish culture that continue to adapt and thrive. They offer a window into the Polish soul, an invitation to understand and appreciate the depth and beauty of Poland’s Christmas celebrations.

As we journey through the customs that hallmark the Polish Christmas, from the fragrant pine of the Christmas tree to the harmonious chords of kolędy echoing through church halls, we uncover the essence of a holiday that is both universally festive and distinctly Polish.

Preparing for the Feast: Christmas Eve Fasting and Dinner

As the day of Wigilia dawns, a quiet anticipation fills Polish homes.

It’s a day characterized by abstinence, a fast that heightens the senses and the spiritual awareness of the coming celebration. As tradition dictates, no morsel passes the lips before the first evening star’s appearance, a discipline that makes the ensuing feast not just a meal, but a sacrament.

When the awaited celestial sign is sighted, families gather around tables laden with a dozen dishes — no more, no less.

This is to symbolize the Twelve Apostles, the faithful companions of Christ.

The spread is a testament to Poland’s culinary heritage, featuring items like barszcz with uszka (beetroot soup with little dumplings), pierogi, and various fish dishes, most notably carp.

Each dish is savored, and it’s customary to taste each one, for skipping a dish might bring misfortune in the month it represents.

A Clean Slate for the Festive Season: Christmas Cleaning

Before the first dish is placed on the table, a monumental effort ensures that the home is as pure as the snow blanketing the Polish landscape.

Windows gleam, floors shine, and every corner is swept free of the year’s clutter.

This cleaning is not just for the sake of appearance; it’s a physical manifestation of the fresh start that Christmas symbolizes, a removal of the old to welcome the new with a clear conscience and environment.

The Carp: A Polish Christmas Staple

The carp’s place in Polish Christmas is not accidental; it’s a tradition with roots deep in history and culture.

This fish is often bought live, then prepared in various ways: fried, baked, or jellied.

It’s a symbol of abundance and luck, a centerpiece that connects the feast to nature’s bounty.

A Pescatarian’s Dream: Christmas Eve Dining Traditions

The abstention from meat on this holy evening is a nod to the fasting practices of the early Church.

Instead, the table brims with fish and other pescatarian delights, complemented by the subtle warmth of wine.

It’s a tradition that honors the sanctity of the day and reflects the moderation that is at the heart of the season’s spiritual teachings.

Decking the Halls: The Polish Christmas Tree

The Christmas tree, or choinka, is dressed in its festive finery, glinting with decorations that twinkle in the winter’s eve. It’s a tradition that came to Poland in the 18th century, but one that feels as ancient as the forests themselves.

The tree is more than decor; it’s a guardian of the home, a bearer of luck, and a symbol of life’s endurance.

Sweet Sips: The Tradition of Christmas Compote

No Polish Christmas Eve dinner is complete without kompot z suszu, a sweet, spiced beverage made from dried fruits.

This drink, steeped in tradition, is not only a treat for the palate but is also believed to aid digestion, helping to make room for the abundance of food.

The Opłatek: A Gesture of Unity and Love

Perhaps the most moving of all Polish Christmas traditions is the sharing of the opłatek.

This thin wafer embodies the Christmas spirit of goodwill and is shared among those gathered, accompanied by blessings and heartfelt wishes.

It’s a moment of togetherness that transcends the material aspects of the feast.

Singing with Joy: The Role of Kolędy in Polish Christmas

As the evening unfolds, the air fills with the lilting melodies of kolędy, the traditional Polish Christmas carols. These songs, which can only be sung during the Christmas season, are a tapestry of Poland’s historical and religious heritage, expressing the joy, hope, and reverence of the nativity.

Conclusion: The Enduring Spirit of Polish Christmas

As we wrap up our exploration of Polish Christmas traditions, it’s clear that these customs are more than just annual observances.

They are a celebration of life, community, and faith, encapsulating the values and history of the Polish people. From the first star of Wigilia to the last note of the kolędy, Christmas in Poland is a testament to the enduring spirit of a nation — a spirit that continues to inspire and unite its people year after year.

Personal Note

The older I get, the more I enjoy Christmas. Maybe this is due to the fact that I live in Poland for more than a decade now. The traditions are much stronger than in Slovakia or Hungary. The families spend time together to discuss various topics and enjoy a good food.

The presents are given to the family members after the dinner. And as you already know, it might take some time to eat all the 12 dishes So we get them quite late. The exceptions are the kids

So let me wish You all a peaceful Christmas and Happy New Year. Take care, Jan.

Most Popular Ways of Serving Polish Borscht

• Enjoyed with a dollop of sour cream or a sprinkle of fresh parsley.
• Served over mashed potatoes or with a side of rye bread.
• Accompanied by Uszka (small dumplings), especially during the Christmas Eve meal.
• As a starter dish in a traditional Polish meal.

My Tips to Make Polish Borscht

• Use fresh beetroots for a vibrant color and rich taste.
• Allow the soup to simmer gently to melt the flavors without losing the bright color.
• For a deeper flavor, consider roasting the beetroots before adding them to the soup.

Spices for the Best Polish Borscht

• Bay leaves
• Allspice berries
• Fresh dill
• Black peppercorns

Recommended recipes:

• SWEET POTATO PUREE: A QUICK AND TASTY SIDE DISH
• OVEN-BAKED SWEET POTATO WEDGES: A CRUNCHY DELIGHT
• POLISH-STYLE SWEET POTATO SALAD WITH A TWIST
• SWEET POTATO STEW WITH CHILI PEPPERS AND COCONUT MILK

Polish Borscht Recipe

Heartwarming Polish Borscht Recipe

5 from 1 vote

Recipe by Jan Vasil Course: Recipe bookCuisine: PolishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 4 medium 4 beetroots, peeled and grated

• 1 1 carrot, grated

• 1 1 parsnip, grated

• 1 1 onion, chopped

• 2 cloves 2 garlic, minced

• 6 cups 6 vegetable broth

• 2 2 bay leaves

• 4 4 -5 allspice berries

• Salt and pepper to taste

• Fresh dill and sour cream for garnishing

Directions

• Prepare the Vegetables:
• In a large pot, sauté the onion and garlic until translucent, then add the grated beetroots, carrot, and parsnip, and continue sautéing for a few more minutes.
• Add Broth and Spices:
• Pour in the vegetable broth, add bay leaves, allspice berries, salt, and pepper. Bring to a boil.
• Simmer:
• Reduce the heat and let the soup simmer for about 30-40 minutes, allowing the flavors to meld together.
• Adjust Seasonings:
• Taste the soup and adjust the salt and pepper to your liking. Remove the bay leaves and allspice berries.
• Serve:
• Serve hot, garnished with fresh dill and a dollop of sour cream if desired.

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FAQ

Most Popular Ways of Serving Marinated Mushrooms

• As a garnish on salads or charcuterie boards.
• Served alongside meats and sausages.
• As a flavorful addition to sandwiches and wraps.
• Simply enjoyed on their own as a tasty appetizer.

My Tips to Make Marinated Mushrooms

• Choose fresh, firm mushrooms for the best texture and flavor.
• Clean the mushrooms thoroughly to remove any dirt or debris.
• Allow the mushrooms to marinate for at least 24 hours for the flavors to meld and intensify.

The Most Popular Mushrooms for Marinating

• Button mushrooms
• Cremini mushrooms
• Porcini mushrooms
• Boletes
• Bay boletes
• Butter mushrooms

Spices for the Best Marinated Mushrooms

• Black peppercorns
• Bay leaves
• Allspice berries
• Fresh garlic
• Whole mustard seeds

Recommended recipes:

• SWEET POTATO PUREE: A QUICK AND TASTY SIDE DISH
• OVEN-BAKED SWEET POTATO WEDGES: A CRUNCHY DELIGHT
• POLISH-STYLE SWEET POTATO SALAD WITH A TWIST
• SWEET POTATO STEW WITH CHILI PEPPERS AND COCONUT MILK

Authentic Polish Marinated Mushrooms Recipe

5 from 2 votes

Recipe by Jan Vasil Course: Recipe book

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 1 lb 1 (450g) fresh mushrooms, cleaned and halved if large

• 1 cup 1 (240ml) white vinegar

• 1/2 cup 1/2 (120ml) water

• 2 2 bay leaves

• 4 4 -5 allspice berries

• 1 teaspoon 1 black peppercorns

• 2 cloves 2 garlic, minced

• 1 teaspoon 1 salt

• Optional: 1-2 tablespoons olive oil for a smoother texture

Directions

• Prepare the Mushrooms:
• Clean the mushrooms thoroughly and cut them in half if they are large.
• Cook the Mushrooms:
• In a large saucepan, combine the vinegar, water, bay leaves, allspice berries, peppercorns, garlic, and salt. Bring to a boil.
• Add the mushrooms and reduce the heat. Simmer for about 10 minutes until the mushrooms are tender but still firm.
• Marinate:
• Remove from heat and allow the mixture to cool to room temperature.
• Transfer the mushrooms and liquid to a glass jar or airtight container. Drizzle with olive oil if using.
• Seal the jar and refrigerate for at least 24 hours before serving, shaking occasionally to redistribute the spices.

Notes

• You can also marinate uncooked mushrooms. Place them into the jar and pour over with the cooked and still hot marinate.
• PASTEURIZATION: Position the lids on the jars, securely fasten the rings, and gently lower the jars back into the pot of boiling water. Ensure the jars are fully submerged; add more water if necessary. Allow the jars to boil for 10 minutes. Carefully transfer the jars onto a folded towel and let them cool for 12 hours. As they seal, you should hear a pinging sound emanating from them.

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FAQ

A bowl of this hearty soup encapsulates the essence of Slovak traditions, bringing warmth to cold winter nights and gathering families around the dining table.

Sauerkraut Soup for Christmas Eve

Kapustnica holds a special place on the Slovak Christmas Eve dinner table. The festive version often excludes meat, aligning with the Christian tradition of fasting before the Christmas feast. Instead, it’s enriched with dried mushrooms and sometimes dried plums, offering a unique depth of flavor.

This meatless variant is not just a nod to tradition, but also a testament to the versatility of this beloved dish.

Recommended Recipe

ŠÚĽANCE – THE BEST TRADITIONAL SLOVAK DESSERT

Difference between Slovak Sauerkraut Soup and Polish Kapuśniak

While both soups celebrate the tangy goodness of sauerkraut, there are distinct differences:

1. Occasion: Kapustnica often stars in the Slovak Christmas Eve feast, especially in its meatless form. Kapusniak in Poland doesn’t have as strong a connection to Christmas Eve.
2. Ingredients: Slovak Kapustnica can include dried mushrooms, dried plums, and sometimes even wine, while the Polish Kapusniak is more focused on meats and sauerkraut, often with a tomato base.
3. Meat Varieties: The Slovak version frequently features smoked sausage, while the Polish one might include pork or even ribs.
4. Texture: Kapustnica tends to be a bit thicker and heartier, with a complex layering of flavors, while Kapusniak is often lighter, leaning on the simplicity of its ingredients.

Slovak Sauerkraut Soup (Kapustnica)

4 from 5 votes

Recipe by Jan Vasil Course: Main CourseCuisine: SlovakDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 1000 g 1000 (about 2 lb) sauerkraut, drained

• 400 g 400 (7 oz) smoked sausage or klobasa, sliced

• 500 g 500 pork meat (pork shoulder)

• 100 g 100 (3.5 oz) dried mushrooms

• 1 large 1 onion, finely chopped

• 3 3 garlic cloves, minced

• 1 tsp 1 paprika

• 1/4 tsp 1/4 black pepper

• 1/2 tsp 1/2 caraway seeds

• 2 2 bay leaves

• 1 tbsp 1 oil or lard

• 2 liters 2 (about 8 cups) beef or vegetable broth

• 100 ml 100 (about 1/2 cup) sour cream (optional)

• Salt, to taste

Directions

• Preparation of Mushrooms
• Soak the dried mushrooms in warm water for about an hour. After they’re rehydrated, drain and chop them.
• Sautéing Base
• In a large pot, heat the oil or lard over medium heat. Add the finely chopped onions and sauté until translucent. Add the minced garlic and sauté for another minute.
• Adding Sausage
• Add the sliced smoked sausage or klobasa, and roughly chopped pork shoulder to the pot and let it brown lightly. The meat should be “closed” from all sides.
• Spices
• Sprinkle in the paprika, black pepper, caraway seeds, and bay leaves. Stir well to coat the sausage the meat, and onions.
• Sauerkraut and Mushrooms
• Add the drained sauerkraut and chopped mushrooms to the pot. Mix well.
• Broth
• Pour the beef or vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat to low, letting it simmer for about 30-40 minutes.
• Seasoning
• Taste the soup and adjust the salt as needed. Kapustnica should have a pleasant balance of sourness from the sauerkraut and smokiness from the sausage.
• Serving
• Swirl in some sour cream just before serving (optional) for a creamy touch. Serve the soup hot, ideally with a slice of hearty rye bread on the side.

Notes

• Some variations of this recipe include adding dried plums or potatoes for added texture and flavor. You can also find versions with pork or other meats.

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FAQ

On the other hand, there is one more that should definitely be mentioned here. The dessert I am talking about is WZ, or in other words Wuzetka. The cake is really delicious, easy to make and all the family members will love it. Even kids

What is Wuzetka anyway?

Wuzetka is a simple cake made from 2 layers of chocolate sponges and a fluffy whipped cream between them.

The chocolate layers are made from flour, eggs, sugar, and cocoa. The whipped cream between the layers is made from double cream, powdered sugar, and gelatine. Thanks, to the gelatine the cream holds its shape and does not melt so quickly.

Once the chocolate sponge layers and the whipped cream are assembled, the top of the cake is soaked in either alcohol or black tea and then covered with a thin layer of jam or marmalade.

The top of the cake is covered with chocolate frosting and a whipped cream swirl is usually added on top of it. Sometimes you can find Wuzetka with the letters WZ on top.

Where does Wuzetka come from?

The history of Wuzetka started probably after the Second World War in Warsaw. One of the theories says that the name Wuzetka comes from the abbreviation WZC of the Warsaw Confectionery Plants (Warszawskie Zakłady Cukiernicze).

Another theory says that the name comes from the W-Z route in Warsaw. The W-Z stands for Wschód-Zachód which means East-West in English.

How to make Wuzetka?

WUZETKA (WZ), a traditional Polish dessert.

0 from 0 votes

Recipe by Jan Vasil Course: Recipe bookCuisine: PolishDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

30

minutes

Wuzetka, is a traditional Polish dessert.

Cook Mode

Keep the screen of your device on

Ingredients

• 7 eggs

• 2/3 cup of good-quality cocoa powder

• 2/3 cup of wheat flour

• 1 cup of caster sugar

• 1 L of cold double cream (I recommend the one with 36% fat)

• 1/3 cup of powdered sugar

• 20g of gelatine powder (you can also use a gelatine mixture for whipped cream)

• 250g of plum jam or fruit marmalade

• *Optionally: Black tea or some alcohol for soaking

• 200ml of 30% double cream

• 200g of dark chocolate

Directions

• Separate the egg whites from the yolks. Beat the whites using a kitchen robot or mixer. Once the whites start to thicken, gradually add the caster sugar. The best is to add one teaspoon of sugar and then mix for around 30 seconds and repeat.
• Continue mixing and gradually add the yolks one by one. Mix for 3 more minutes until the mixture is really fluffy.
• Mix the cocoa powder with flour and add to the mixture through a sieve. Mix on low speed until well combined.
• Prepare a baking tray 25 x 37 cm and lay a baking sheet on top. Transfer the mixture to the tray.
• Bake in a preheated oven at 170°C for about 30 minutes. Once baked let it cool completely and cut it into 2 equal parts. Soak the top layer with black tea or alcohol and then spread a thin layer of plum jar or marmalade on top.
• Pour the cold 36% double cream into a mixer and beat until hard. At the end add the gelatine or the gelatine mixture and mix for 1 more minute. Spread the whipped cream on top of the not soaked chocolate layer and place the soaked one on top of it.
• Heat the 30% double cream in a smaller pot over low heat and add the dark chocolate to it. Mix until you get a nice and smooth chocolate cream. Let it cool a bit and then spread it over the top of the cake.
• Let the cake and the chocolate frosting on top cool down completely, then transfer to the fridge.
• The cake will last in the fridge for up to 7 days. If you will not eat it sooner of course
• Enjoy.

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But what are ptysie actually?

Ptysie, a Polish dessert from steamed dough.

Ptyś or ptysie is a confectionary made from steamed dough and usually filled with either meringue or whipped cream filling.

The name is coming from the French petit-choux which describes a shape similar to the head of a cabbage. Petit-choux was often spelled pti-szu in Poland and it eventually evolved to the name we know today – Ptyś or ptysie.

And how to make Ptysie at home?

Here is a recipe I’ve tried recently.

Ptysie, Polish dessert recipe.

How to make ptysie? A delicious Polish dessert?

5 from 7 votes

Recipe by Jan Vasil Course: Recipe bookCuisine: PolishDifficulty: easy

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• Steamed dough:

• 1 cup of water

• 150 g of butter

• 1 cup of flour

• 5 eggs

• Pinch of salt

• 1 teaspoon of granulated sugar

• 500 ml double cream, the best is the one with 36% fat

• 1 tablespoon of powdered sugar

Directions

• Steamed dough:
• Pour 1 cup of water into a pot and add 150g of butter, a pinch of salt, and 1 teaspoon of sugar. Bring to a boil. Meanwhile, add 1 cup of flour to a bigger bowl and then pour over the content from the pot. Mix with a wooden spoon until all is combined and the dough starts to stick together. Once the dough is ready let it cool down a bit. 
  
• Once cooled but not completely cold, start adding the 5 eggs one by one, mixing the dough all the time.
• Transfer the dough to a confectionary bag and place the star shape ending on. Lay out a sheet of baking paper on a baking sheet and pour the dough into smaller (tennis ball) sized balls. Keep bigger distances between the balls as the dough will grow significantly during baking.
• Bake the in the preheated oven for 20 minutes at 200ºC. After baking transfer to a cooling rack and leave to cool completely.
• Whipped cream:
• Pour the double cream into a bigger bowl and whip until hard peek. Add a tablespoon of powdered sugar and mix for a few more seconds.
• Ptysie:
• Cut the baked steamed dough lengthwise and fill it with the whipped cream. Dust with some powdered sugar on top and enjoy.
• You can keep ptysie in a fridge for 3-4 days. (if they will last until then ).

Notes

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Did you like the recipe?

Check out our Traditional Karpatka recipe.

Like this one.

Ok, in case you want to make the flavours to really stand out, I recommend to marinate the meat for few hours or in the best case overnight.

The marinate will give the meat a nice touch of spices and the prunes will soften it from the inside.

And how you can prepare it at home?

How to make the pork loin filled with dried prunes?

First of all you will need a nice cut of pork loin, dried prunes, some spices and a glass baking tray with a lid.

I recommend this one:

Pyrex 4937387 Essentials szklany prostokątny garnek wysoka odporność 4,3 l

Once the meat is ready you can serve with it a side dish of your choice. I strongly recommend either a cooked buckwheat or potatoes.

Enjoy

Traditional Polish pork loin with dried prunes.

5 from 1 vote

Recipe by Jan Vasil Course: Recipe bookCuisine: PolishDifficulty: easy

Servings

4

servings

Prep time

6

hours 

Cooking time

1

hour 

Cook Mode

Keep the screen of your device on

Ingredients

• 1kg pork loin

• 2 tablespoons of dried marjoram

• 3 tablespoon of red paprika powder

• 1 teaspoon of dried garlic

• 2 tablespoons of vegetable oil

• 1 tablespoon of flour

• some water

• 1 teaspoon of salt

Directions

• First discard the skin from your pork loin. With a narrow and sharp knife cut a small hole (pocket) in the middle almost till the end. Do not cut the hole through the whole meat.
• Fill the whole pocket in the meat with dried prunes.
• In a bigger bowl mix together the dried marjoram, red paprika, salt, garlic powdered and vegetable oil. Place the meat inside the bowl and smear the marinate all over.
• Cover with the wrapping foil and transfer to the fridge for several hours or leave overnight.
• Once the meat is marinated and warmed to room temperature* preheat a bigger saucepan and add a drizzle of vegetable oil. Sear the meat from all the sides until brown so the pores will close before baking in the oven.
• Bake the meat in a preheated oven at 190°C for 60 minutes*.
• Serve the meat with cooked buckwheat or potatoes.

Notes

• *Take our the meat from the fridge before baking. Warming it up to room temperature will prevent the meat from getting a thermal shock and getting hard to bite.
• For every 1 kg of meat increase add 60 minutes of baking in the oven.

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