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.

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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 recipe provides a straightforward approach to making this classic delight.

Polish plum butter (Powidła)

5 from 3 votes

Recipe by Jan Vasil Course: Dessert, sweetCuisine: PolishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

3

hours 

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• Fresh plums – 2kg (about 4.4 lbs)

• Sugar – 1 cup (optional, adjust to taste)

• Lemon juice – 2 tablespoons

• Cinnamon stick – 1 (optional)

Directions

• Preparation
• Begin by washing the plums thoroughly. Remove the pits and cut the plums into quarters.
• Cooking
• In a large pot, combine the plums, sugar (if using), lemon juice, and the cinnamon stick. Over medium heat, bring the mixture to a simmer.
• Allow the plum mixture to simmer on low heat, stirring occasionally to ensure it doesn’t stick to the bottom. As the plums break down, they will release their juices and begin to thicken.
• Blending
• Once the plums have fully softened (usually after 1-2 hours), remove the cinnamon stick and use an immersion blender to puree the mixture until smooth. If you don’t have an immersion blender, you can use a regular blender, but make sure the mixture has cooled slightly before blending.
• Final Cooking
• Return the pureed mixture to the pot and continue to simmer on low heat until it has reached your desired consistency. This can take an additional 30 minutes to an hour.
• Storage
• Once the plum butter has thickened, transfer it to sterilized jars, leaving about half an inch of space at the top. Seal the jars while the butter is still hot. Allow them to cool at room temperature, then store in a cool, dark place or refrigerate.

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One of the most delightful experiences of Polish dining is indulging in its national dish, Pierogi. These scrumptious, crescent-shaped dumplings, bursting with an assortment of fillings, hold a place of honor in every Polish kitchen and dining table, reflecting their essential role in Poland’s vibrant culinary landscape.

The term Pierogi, a plural form of the Polish word ‘pieróg’ (translating to ‘small pies’), is a testament to the culinary tradition that has cherished these miniature pies for hundreds of years. Pierogi serve not just as a palatable delight but also as a symbol, encapsulating Poland’s rich gastronomic heritage.

Related recipe:

Polish VeGaN pierogi – Authentic pierogi recipe with sauerkraut and mushrooms.

A Glimpse into Pierogi’s Past

The journey of Pierogi to Poland’s dining tables is steeped in history and mystery. It’s thought that these delicious dumplings began their voyage in the 13th century, traveling from the Far East via the spice trade routes. Initially labeled as peasant food, Pierogi gradually transcended social classes, relished by nobility and commoners alike, cementing their place in the heart of Polish cuisine.

The Artistry of Pierogi

Crafting Pierogi is more than cooking; it’s an art form in itself. The canvas for this art is a simple dough of flour, eggs, water, and a hint of salt. Once kneaded and rolled, this dough is cut into small circles, each destined to cradle a unique filling. The classic stuffing choices range from minced meat, a blend of mashed potatoes and fried onions (forming pierogi ruskie), sauerkraut, mushrooms, to sweet fillings like fresh fruits for dessert versions of Pierogi.

Each dough circle, once generously filled, is folded to form a half-moon shape, its edges sealed, often embossed with a fork-pressed pattern. The next step is a gentle boil until they bob to the surface, signalling they’re ready to be enjoyed as is or sautéed in butter for an extra touch of indulgence.

Pierogi: More than a Dish

Beyond their delectable taste, Pierogi hold significant cultural value in Poland. They are a centerpiece during family gatherings and friendly get-togethers, particularly during significant holidays such as Christmas Eve (Wigilia) and Easter.

Moreover, regional variations of Pierogi fillings reflect the diverse culinary influences across Poland.

Pierogi Across Regions

The regional variations of Pierogi are a testament to the diversity of Polish cuisine. For instance, in the Mazovia region, buckwheat groats coupled with bacon or sausage are a popular choice, while in Podlasie, curd cheese and potatoes find their way into the dumplings.

Celebrations of Pierogi

Pierogi are celebrated far beyond Poland’s borders. The culinary and cultural significance of Pierogi is such that there are annual festivals dedicated to them in Poland and even in the United States, like the Pierogi Festival in Whiting, Indiana.

Craft Your Pierogi at Home: A Culinary Adventure

There’s something incredibly rewarding about creating culinary masterpieces with your own hands. Pierogi, with their comforting filling encased in soft dough, are a joy to make at home. As you delve into the process, you’ll find it’s more than just cooking; it’s an immersive cultural experience that brings the essence of Poland right into your kitchen.

The joy of homemade pierogi isn’t just in the eating. It’s in the feel of the dough beneath your fingers, the anticipation of choosing your fillings, and the thrill of turning simple ingredients into something extraordinarily delicious. And the best part is, making pierogi at home allows you to put your personal spin on them, experimenting with different fillings, sizes, and cooking methods.

Whether you’re a seasoned cook or a kitchen novice, crafting pierogi at home is an adventure that promises both fun and delicious rewards. So roll up your sleeves, gather your ingredients, and stay tuned for our detailed, step-by-step recipe that will guide you through each stage of creating these delightful Polish dumplings at home. This culinary journey is not only a pathway to discovering a new skill but also a doorway into the heart of Polish culture.

Perfect Pierogi Pairings: Elevating the Polish Dining Experience

Pierogi, while delicious on their own, can be further enhanced when paired with traditional accompaniments and beverages that highlight their unique flavors. Here are some traditional pairings to elevate your pierogi dining experience:

1. Sour Cream: This is perhaps the most popular accompaniment for pierogi, particularly those with savory fillings. The tangy creaminess of sour cream complements the dumplings, adding a layer of richness that enhances the overall taste.

2. Caramelized Onions: For an extra burst of flavor, consider caramelized onions. The sweetness of the onions balances out the savory taste of the pierogi, creating a delightful contrast. This pairing works exceptionally well with meat or potato-filled pierogi.

3. Apple Sauce: If you’re indulging in sweet pierogi, particularly those filled with fruits, a dollop of apple sauce can make an exquisite pairing. The sweet and tangy notes of apple sauce complement fruit-filled pierogi, adding a dimension of flavor that makes the dessert even more enjoyable.

4. Sauteed Mushrooms: For mushroom-filled pierogi, additional sautéed mushrooms can be a divine pairing. The earthiness of the mushrooms paired with the doughy dumplings creates a hearty, comforting meal.

5. Pickled Sides: Pickled cucumbers or beetroots are another traditional Polish side dish often served with pierogi. Their tangy flavor profile cuts through the richness of the dumplings, providing a refreshing palate cleanser.

6. Kompot: When it comes to beverages, a cool glass of kompot, a traditional Polish non-alcoholic beverage made by simmering fruits, is a common pairing. The sweet, fruity notes of kompot can balance out the savory or salty flavors in the pierogi, making it a delightful complement to the meal.

7. Polish Beer or Vodka: For an adult twist, consider pairing your pierogi with a glass of Polish beer or a shot of traditional Polish vodka. Both drinks are common in Polish cuisine and can add an authentic touch to your pierogi experience.

8. Fresh Herbs: Don’t underestimate the power of garnish! Freshly chopped herbs such as dill or parsley can add a pop of color and a fresh flavor contrast to your dish.

Exploring these traditional pierogi pairings not only enhances your culinary experience but also provides a deeper insight into Polish food culture. Whether you’re cooking pierogi at home or enjoying them at a Polish restaurant, these accompaniments will surely elevate your meal.

A Personal Journey with Pierogi

Pierogi holds a special place in my heart and taste buds, reminiscent of the cherished memories from my childhood. I fondly recall the days when the tantalizing aroma of my mother’s homemade pierogi would waft through our home, a signal that a delicious meal was soon to follow. My personal favorite was always the sweet version, generously sprinkled with toasted breadcrumbs and drizzled with a touch of butter—a perfect blend of comfort and indulgence.

Over the years, I’ve also developed a taste for the traditional Polish versions. Their distinct flavors and textures make each bite an enjoyable culinary journey. Now, the thought of not savoring these delightful dumplings on significant occasions like Christmas Eve or simply as part of a relaxed Sunday lunch seems unthinkable.

Each pierogi, to me, is not merely a dumpling but a bundle of joy and nostalgia that transports me back to those cherished moments from my childhood. They serve as a delicious reminder of the warmth and comfort of family meals, the happiness of festive celebrations, and the love that went into each carefully crafted dumpling.

Now, as an adult, I relish the opportunity to continue this beautiful tradition, creating my version of pierogi, often drawing inspiration from my mother’s recipes. Every time I serve them, I’m sharing not just a dish, but a piece of my heritage and the love-filled memories that come with it. I truly believe that the secret ingredient in any good pierogi is a dash of nostalgia and a generous sprinkle of love. And I hope you, too, will discover the joy of making and eating these delicious dumplings as I have.

Related recipe:

Amazing traditional Polish pierogi filled with duck meat and vegetables.

Conclusion

The allure of Pierogi lies not only in their flavor but also their adaptability to cater to diverse taste buds. Whether you prefer savoury meals or lean towards a sweet surprise, there’s a Pierogi for every palate.

So, why not immerse yourself in the Polish culinary tradition and try your hand at making these delightful dumplings at home? Alternatively, consider a gastronomic adventure to Poland to relish Pierogi in the very heart of their cultural and culinary origins!

That’s the period when a red cabbage is already fully grown and harvested.

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And I just like to eat it with my favorite autumn dish which is oven-roasted duck tights with easy potato pancakes or “lokše” in Slovak.

Nevertheless, since I live in Poland red cabbage salad is often eaten on Sunday lunches with Polish “schabowy” or other types of roasted meat.

The Polish red cabbage salad recipe is very easy and will take only a few minutes.

And how can you make the polish red cabbage salad?

Surówka z czerwonej kapusty – Polish red cabbage salad recipe.

0 from 0 votes

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

Servings

4

servings

Prep time

15

minutes

Total time

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 medium head of red cabbage

• 1 smaller onion

• A handful of fresh dill

• 1-2 tablespoons of mayonnaise

• 5 tablespoons of apple cider vinegar

• 1/2 teaspoon of sugar

• Salt and pepper to taste

• Optional ingredients – smaller apple, 1 medium carrot

Directions

• Cut the red cabbage in half, remove the white middle part (root) and chop finely the rest.
• Chop finely the onion and grate the apple and carrot if used.
• Place everything into a bigger bowl and add the rest of the ingredients, mix well until everything is well combined.
• Season with salt and pepper to taste.

Notes

• You can store the polish red cabbage salad in a fridge for up to 3 days.
• The apple cider vinegar is more gentle in taste than the regular vinegar so feel free to add more if needed.

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This cruciferous vegetable has a number of impressive health benefits and is a great source of vitamins, minerals, and antioxidants.

Red cabbage also packs plenty of fiber, carotene, and other important nutrients that are usually only found in root vegetables like carrots or sweet potatoes.

Czerwona kapusta has fewer calories than green or purple cabbage, but it’s still a reasonably high-carbohydrate vegetable. In this article, we look at everything you need to know about red cabbage, from its health benefits to the best ways to cook it.

We also discuss its nutritional value and some interesting red cabbage facts that might surprise you!

What is Red Cabbage?

Red cabbage is a type of loose-leaf cabbage that, as the name suggests, is red in color.

It can be used in salads, stews, or as a side dish. Red cabbage is the king of cruciferous vegetables that are very health-promoting.

They are related to broccoli and kale and are an excellent source of anti-cancer nutrients. As a member of the brassica family, red cabbage is also high in sulforaphane, which is thought to have anti-inflammatory and anti-cancer properties.

And like other brassicas, red cabbage is high in vitamin C, which can boost the immune system and support collagen production.

A short history of czerwona kapusta in Poland.

Czerwona kapusta has one more name in Poland – Modro Kapusta. This is actually pretty funny to me coz the name modro or modrá means blue color in the Slovak language and there is nothing else called modro in Poland. Just for your information blue in Polish is “niebieski”.

Ok, enough of the names, I still don’t understand why this red cabbage is called modro kapusta…

Anyway, red cabbage is one of the most popular vegetables in Poland. It firstly appeared a few hundred years ago and become so popular among people that it appeared on King’s tables too.

It is grown on fields or in gardens and it is harvested at the beginning of June.

Benefits of Red Cabbage (czerwona kapusta)

Red cabbage is an excellent source of antioxidants, minerals, vitamins, and dietary fiber. Red cabbage is low in calories, high in dietary fiber, and low in sodium and fat. It is a great source of Vitamin C and Potassium.

It also contains a high amount of Vitamin A, Vitamin B-6, and Vitamin K. It is also rich in minerals like manganese, copper, and iron.

Anti-Cancer Properties

Red cabbage has been shown to support the immune system and help prevent the growth of certain types of cancers, including breast and colon cancers.

Anti-Inflammatory Properties

The sulforaphane found in red cabbage has anti-inflammatory properties. Red cabbage has been shown to be beneficial in the prevention and treatment of inflammation-related diseases like arthritis and cardiovascular diseases.

Supports Healthy Digestion

The dietary fiber found in red cabbage supports healthy digestion and can also prevent constipation.

Supports Vision Health

Red cabbage is rich in vitamin A. Vitamin A is essential for eye health and can prevent macular degeneration, a degenerative eye disease that leads to vision loss in elderly people. It can also prevent other eye diseases like retinitis Pigmentosa and glaucoma

Supports Bone Health

Red cabbage is rich in vitamin K1. Many experts believe that vitamin K1 is important for bone health as it can reduce bone fractures.

Nutrition Facts for Red Cabbage

Red cabbage is an excellent source of antioxidants, minerals, vitamins, and dietary fiber. It is low in calories, high in dietary fiber, and low in sodium and fat.

Also, it is a great source of Vitamin C and Potassium. It also contains a high amount of Vitamin A, Vitamin B-6, and Vitamin K. Red cabbage is also rich in minerals like manganese, copper, and iron. The following table shows the number of nutrients present in one serving cup of red cabbage.

One Serving of Red Cabbage:

• 22 calories
• 1 gram protein
• 0.1-gram fat
• 5 grams carbohydrates
• 2 grams fiber
• 2.8 grams sugar
• Vitamin K: 67.6 micrograms
• Vitamin C: 32.6 milligrams
• Folate: 38.3 micrograms

How to Select and Store Red Cabbage

How to choose red cabbage?

When it comes to the selection, try to find red or purple cabbage heads that feel heavy for their size. Avoid those that are wilted or have an off smell. Also, look under the first leaves and check if there is no sign of mold or some insects underneath.

How to store red cabbage?

If you want to store your cabbage for an extended period, you can wrap it in a paper towel and place it in a perforated plastic bag in the refrigerator.

If you’re planning to make red cabbage for the New Year or Wigilia, try to get it as fresh as possible. It will be much easier to chop, and you won’t have to worry about it being limp or old tasting. Also, you have to make sure that you are chopping it very finely. This is the most important part of making the dish.

It is almost like making coleslaw.

Cooking with Red Cabbage

There are a lot of ways how to prepare food with red cabbage. The most popular recipe in Poland would be “zasmažana czerwona kapusta” or fried red cabbage. Usually, some smoked bacon or even apples are added too.

In Slovakia fried red cabbage is usually added to roasted duck or goose.

And what else you can make with czerwona kapusta?

Roasting

Roast red cabbage on a baking tray at 200°C for about 30-35 minutes with a bit of fat like olive oil or butter. You can also add chopped onion and season it with a pinch of salt and pepper.

Steaming

Remove any loose leaves and place the head in a steamer basket, steam for about 10 minutes, and then season with salt and pepper.

Stir-frying

Another popular way is using red cabbage in stir-fries. Place thinly sliced cabbage in a wok with a bit of fat like olive oil or butter.

Soups

Red cabbage can also be added to soup for flavor and texture. You can choose between cooking the soup with chopped cabbage or blending it at the end and making cream soup.

Should you eat czerwona kapusta?

That was our article on red cabbage. Red cabbage is a delicious and healthy cruciferous vegetable that is perfect for salads, stir-fries, and stews.

Make sure to get fresh red cabbage and chop it finely to get the best results. It is high in anti-cancer and anti-inflammatory nutrients and can be used in a variety of dishes. Make sure to get plenty of red cabbage for the New Year and Wigilia, as it will help you to cleanse your body and mind for a fresh start in the new year.

Today I will show you my own “mastered” version of Polish Pierogi’s My dough is super elastic and the filling is vegan-friendly. But as I said at the beginning, they can be filled with whatever you like. So get creative

Easy, traditional Polish Pierogi (dumplings), VeGaN Style

Easy, traditional Polish Pierogi (dumplings), VeGaN Style

0 from 0 votes

Recipe by Jan Vasil Course: Dinners, Lunches, Recipe book, VeGaN mealsCuisine: PolishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

18

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 500g of all purpose flour (I used a 450 one)

• 1/2 tbs of salt

• 60ml of vegetable oil

• 200ml of hot boiling water (boiled and left to cool for 3-5 minutes)

• 500g of sauerkraut, rinsed in a cold water and chopped into small pieces.

• 250g of mushrooms (I used white Champignons) chopped into small cubes

• 3 tbs of olive oil

• 2 onions, chopped into small cubes

• Bunch of fresh parsley, finely chopped

• Salt & black pepper for seasoning

• 1 spring onion (but only the green part) chopped into thin slices under a 45° angle. You will need it for decoration

Directions

• DOUGH: Mix the flour with salt and add the oil. Now add the hot water into the flour and mix well (if you are using your hands, be careful with the hot water). After a couple of minutes of dough-making, you should get a smooth and non-sticky dough.
• Once it is ready, cover with a kitchen towel and leave to rest for 10-15 minutes.
• Meanwhile, you can make the filling.
• FILLING: In a pot heat up 2 tbs of olive oil and add 3/4 of the chopped onions. Fry until golden brown and then add the sauerkraut. Cook together around 10 minutes, or until the sauerkraut will get softer. Then take out from the pot and set aside to cool a bit.
• In the same pot heat up 1 tbs of olive oil and then add the mushrooms. Roast until golden brown or until all the water will evaporate.
• Mix the sauerkraut with the mushrooms and parsley. Season with salt and pepper and mix well.
• PIEROGI: The dough should be ready now. Dust your working surface with a small amount of flour and place the dough on it. Roll out until you will get an approximately 0,2mm dough. Then take a glass or other round shaped tool (I used a metal ring for tartare ) and cut out as many pierogis as you can. Later combine the leftover dough together and roll out again. Repeat until you will use all the dough.
• Hold the cut pierogi dough in your hand, fill with the filling and close down with your fingers. If you don’t have a special “pierogi maker” use a fork to close it properly.
• Cook in a salty water for around 7-8 minutes. If you want the fried ones, drain them well after cooking and set aside for 5 minutes. Heat up some vegetable oil, add the leftover onions and the cooked pierogi. Roast until pierogi will have a golden brown color and a crispy crust on top.
• Sprinkle on top with the chopped spring onions.
• Enjoy

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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.

Did you make this recipe?

Tag @tasteisyours on Instagram and hashtag it with #polishfood

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Actually, the last one is one of the most popular nowadays.

And what so special about it?

Key to great honey cake is semolina cream.

As I mentioned earlier the honey cake is usually filled with thick butter cream. Once the cake is baked it is covered with foil for 1 or 2 days so the honey layers can absorb the humidity of the cream.

This cake is filled with semolina cream. Semolina gives it a lighter consistency and richer texture. To me personally this combination is really tasty.

So how you can make this honey cake at home?

Polish honey cake with caramelised walnuts and semolina cream.

The following recipe is made for 6-8 people, it is medium difficult and the preparation takes around 120 minutes.

What you will need?

• best honeydew honey you can get
• sieve
• baking sheet
• one sheet of baking paper
• mixer
• wrapping foil

The best Polish honey cake with caramelised walnuts.

5 from 1 vote

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

Servings

8

servings

Prep time

1

hour 

Cooking time

1

hour 

Total time

2

hours 

Traditional Polish honey cake with caramelised walnuts and delicious semolina cream.

Cook Mode

Keep the screen of your device on

Ingredients

• The DOUGH:

• 120g honeydew honey

• 500g flour

• 10g baking soda

• 1 egg

• 100g sour cream

• 80g butter

• Caramelised WALNUTS:

• 80g sugar cane

• 50g honeydew honey

• 50g butter

• 100g walnuts

• Semolina CREAM:

• 500ml full fat milk (3,2% fat)

• 30g honeydew honey

• 100g semolina

• 200ml cream (30% fat)

• 50g cocoa powder

• 200g butter, softened

• 50g powdered sugar

Directions

• The DOUGH:
• Heat up a small pan over medium heat and melt the butter with honey. Cook for several minutes until combined, remove from the heat and leave to cool down completely. Sift the flour and the baking soda through the sieve, add the egg, soured cream and the cooled butter/honey cream. Mix together.
• Split the dough into 3 parts and roll each into 3-4mm thick circle. Lay out the baking paper on a baking sheet and place dough circles on top. *Note, you might be baking the dough in more than one turn. IMPORTANT: for now bake only 2 circles, you will bake the third one later with caramelised walnuts.
• Bake the dough circles at 175°C for abut 12-13 minutes.
• Caramelised WALNUTS:
• Heat up a bigger pan over low heat and add the sugar cane, honey and butter. Keep cooking for around 2 minutes until the butter and sugar start to melt, and then add the walnuts.
• Add the hot walnuts on top of the third dough circle and bake in the oven for 12-13 minutes at 175°C.
  Once baked, place on a cooling rack and let it cool completely.
• Semolina CREAM:
• In a pot combine the milk with honey and bring to boil, then add the cocoa, semolina and the cream. Bring to boil and remove from the heat. Cover the pot with the lid and leave to cool down completely. Once cold, mix with the mixer or kitchen robot.
• Meanwhile the semolina cream is cooling, add the butter and powdered sugar to a bowl and mix with mixer or kitchen robot until you get a fluffy cream.
• Now add gradually the cooled semolina cream to the mixed butter, and mix on a low speed until combined. Wrap the bowl with the wrapping foil and place into the fridge for 60 minutes.
• Split the cooled cream into two parts and spread over the 2 baked circles. Place the third circle with caramelised walnuts on top and your cake is ready.
• The cake tastes the best on the other day.

Notes

• Baking the dough can take more time as you might be doing it in more turns than one. It depends on the size of the circles, your baking sheet and the oven capabilities.
• You can keep the cake in the fridge for several days.

Did you make this recipe?

Tag @tasteisyours on Instagram and hashtag it with #polishfood

Like this recipe?

Follow @tasteisyours on Pinterest

Join our Facebook Group!

Follow Taste Is Yours on Facebook

Make sure you try out our other Polish desserts.

Papal cream cake or kremowka. – One of the best Polish desserts.