Tag:

potatoes

Traditional Hungarian Lángos Recipe

by Jan Vasil December 15, 2023

written by Jan Vasil

Hungarian Lángos is a beloved street food, famous for its crispy texture and savory toppings. This deep-fried flatbread, a staple in Hungarian cuisine, offers a comforting and satisfying taste experience.

How this Hungarian Lángos is Made

Lángos is made from a simple yeast dough, which is deep-fried until golden brown. It’s traditionally topped with garlic sour cream and grated cheese, embodying the perfect balance of crispness and creamy flavor.

My Advice to Make the Best Hungarian Lángos

Let the dough rise in a warm, draft-free area to ensure it becomes light and fluffy.
Use fresh garlic for the topping to enhance the flavor.
Fry the Lángos at the right temperature to achieve a crispy exterior without burning.
Don’t overcrowd the frying pan to allow each Lángos to cook evenly.

Spices and Other Variations for the Best Hungarian Lángos

Experiment with toppings like chopped onions or bacon.
A pinch of paprika in the dough can add a subtle Hungarian twist.
For a spicy kick, add a dollop of chili sauce on top.

Recommended recipes:

Traditional Hungarian Lángos Recipe

0 from 0 votes

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

Servings

servings

Prep time + Rising

hour

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

4 cups 4 flour
1 tsp 1 salt
1 tbsp 1 sugar
1 1/2 cups 1 1/2 warm milk
Dry instant yeast
2 cups 2 oil for frying
For topping: sour cream, crushed garlic, grated cheese, ketchup

Directions

Prepare the Dough:
Mix flour, salt, sugar, yeast, and warm milk. Knead until it forms a ball. Let it rise for 60 minutes.
Prepare the Toppings:
Mix sour cream with crushed garlic, grate the cheese, and set aside.
Shape and Fry:
Knead the dough briefly and divide it into 6 pieces. Shape each into a flat disk and fry in hot oil for 3-4 minutes on each side until golden brown.
Serve:
Top each Lángos with garlic sour cream and grated cheese.

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FAQ

u003cstrongu003eCan Lángos dough be made ahead of time?u003c/strongu003e

Yes, it can be prepared and refrigerated for several hours.

u003cstrongu003eWhat type of oil is best for frying Lángos?u003c/strongu003e

Use a neutral oil with a high smoking point, like canola or sunflower oil.

u003cstrongu003eCan I bake Lángos instead of frying?u003c/strongu003e

Baking is possible but won’t give the same crispy texture.

u003cstrongu003eAre there any vegan alternatives for the toppings?u003c/strongu003e

Yes, use vegan sour cream and cheese substitutes.

u003cstrongu003eHow long can I store leftover Lángos?u003c/strongu003e

Best eaten fresh, but can be stored in the refrigerator for 1-2 days and reheated.

December 15, 2023 0 comment

All Recipes Appetisers Traditions and Holidays

Slovak Christmas Potato Salad Recipe

by Jan Vasil December 1, 2023

written by Jan Vasil

Slovak Christmas Potato Salad, known as Zemiakový Šalát in Slovak, is a delightful and essential part of the holiday feast in Slovakia. This salad combines simple ingredients to create a harmonious blend of flavors, making it a favorite during Christmas celebrations.

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.

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.

Slovak Christmas Potato Salad Recipe

0 from 0 votes

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

Servings

servings

Prep time

hour

Cooking time

hour

minutes

Cook Mode

Keep the screen of your device on

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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u003cstrongu003eCan I make this salad a day ahead?u003c/strongu003e

Yes, it tastes better when the flavors have time to blend.

u003cstrongu003eWhat type of potatoes should I use?u003c/strongu003e

Starchy potatoes like Russets or Yukons work well.

u003cstrongu003eCan I add other vegetables?u003c/strongu003e

Yes, some add apples or celery for extra crunch.

u003cstrongu003eHow long does this salad last in the fridge?u003c/strongu003e

It can be stored for up to 3-4 days.

u003cstrongu003eCan I use a different type of mayo?u003c/strongu003e

Yes, low-fat or eggless mayo can be substituted. Also, you can use vegan mayonnaise and make this salad in a vegan version.

December 1, 2023 0 comment

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Classic Polish Sałatka Jarzynowa: A Colorful Feast for Every Occasion

by Jan Vasil November 21, 2023

written by Jan Vasil

Dive into the heart of Polish cuisine with our Sałatka Jarzynowa, a vibrant and hearty vegetable salad. This dish is a staple at Polish celebrations, known for its rich flavors and colorful presentation.

It’s a perfect blend of vegetables, eggs, and a creamy dressing, making it a favorite for both special occasions and everyday meals.

My Advice on Making the Best Polish Sałatka Jarzynowa:

Freshness Counts: Use the freshest vegetables for a crisp, vibrant salad.
Perfect Boiling: Ensure the vegetables are boiled to the right tenderness, not too soft or too hard.
Cooling Time: Let the boiled ingredients cool completely before mixing to maintain texture.
Creamy Dressing: A good mayonnaise and yogurt dressing is key to the perfect taste.
Refrigerate Before Serving: Chill the salad for at least an hour for the flavors to meld beautifully.

What Not to Put in a Vegetable Salad?

Avoid vegetables that release water and make the salad soggy, such as cucumbers or tomatoes.

Also, overly starchy vegetables like sweet potatoes might not blend well with the traditional Sałatka Jarzynowa texture. Strong-flavored vegetables like Brussels sprouts or artichokes might overpower the delicate balance of flavors.

How to Season the Sałatka Jarzynowa?

The key to seasoning a vegetable salad is balance. Use salt and pepper judiciously to enhance the natural flavors of the vegetables.

For Sałatka Jarzynowa, the dressing of mayonnaise and yogurt, along with the tanginess of pickles and apples, plays a significant role in flavoring. You can also add a dash of mustard or a squeeze of lemon juice for an extra zing.

What Should You Add to a Vegetable Salad?

In addition to the traditional ingredients like potatoes, carrots, peas, and eggs, you can incorporate:

Crunchy elements like radishes or celery for texture.
Fresh herbs like dill or chives for a flavor boost.
A bit of sweetness with fruits like apples or a handful of raisins.
For a protein kick, consider adding boiled chicken, ham, or tofu.

Combinations of Sałatka Jarzynowa

Meat Addition: Add chopped ham or chicken for a protein-rich version.
Serving Suggestions: Serve as a side dish with grilled meats or as part of a buffet spread.
Bread Pairing: Enjoy with fresh rye bread or a crusty baguette.

How Long Do We Cook Vegetables for Vegetable Salad?

Cooking times vary for different vegetables:

Potatoes and carrots typically take about 10-15 minutes to become tender.
Peas need about 5-7 minutes if they are fresh, or just a couple of minutes if they are frozen.
It’s important not to overcook the vegetables as they should retain some firmness for the salad.

Can You Add Parsley to Sałatka Jarzynowa?

Parsley can be a great addition to vegetable salads, including Sałatka Jarzynowa. It adds a fresh, herby flavor that complements the other ingredients. Use it as a garnish or mix it in for an extra layer of flavor. Both flat-leaf and curly parsley work well.

Recommended recipes:

Classic Polish Sałatka Jarzynowa Recipe

0 from 0 votes

Recipe by Jan Vasil Course: Appetizers, SidesCuisine: PolishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

1 kg 1 medium potatoes, peeled
4 4 carrots, peeled
2 small 2 parsnip (optional), peeled
1 cup 1 peas (fresh or frozen)
4 4 hard-boiled eggs, chopped
2 2 apples, peeled and chopped
10 10 pickles, chopped
1 cup 1 canned corn
1 small 1 onion, finely chopped
1 cup 1 mayonnaise
1/2 cup 1/2 plain yogurt
Salt and pepper to taste
Fresh dill for garnish (optional)

Directions

Boil the whole potatoes, carrots, and parsnip until tender. Cool and chop into small cubes.
Cook the peas until tender and set aside to cool.
Cook the eggs until hard, approximately 9 minutes. Set aside to cool, once cold peel the eggs and chop.
In a large bowl, combine the boiled vegetables, peas, grated apples, eggs, diced pickles, corn, and finely chopped onion.
In a separate bowl, mix mayonnaise and yogurt. Add to the salad and mix well.
Season with salt and pepper. Refrigerate for at least one hour.
Garnish with dill before serving.

Notes

Vegetable Size: Keep all vegetables and other ingredients chopped in uniform size for a balanced texture.
Adjusting Creaminess: Add more mayo or yogurt if you prefer a creamier texture.
Balance of Flavors: The tartness of the pickles and apple should balance the creaminess of the dressing.

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FAQ

u003cstrongu003eCan I make Sałatka Jarzynowa a day ahead?u003c/strongu003e

Yes, it actually tastes better when the flavors have more time to blend.

u003cstrongu003eWhat if I don’t have parsnip?u003c/strongu003e

You can skip it or substitute it with more carrots.

u003cstrongu003eIs it gluten-free?u003c/strongu003e

Yes, as long as the mayonnaise and yogurt used are gluten-free.

u003cstrongu003eCan I use frozen vegetables?u003c/strongu003e

Fresh is best, but frozen works in a pinch.

u003cstrongu003eHow long does it last in the fridge?u003c/strongu003e

Up to 3 days in an airtight container.

November 21, 2023 0 comment

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Authentic Polish Kartacze: A Hearty Dumpling Delight

by Jan Vasil November 14, 2023

written by Jan Vasil

Polish Kartacze, a delightful comfort food from the heart of Poland, are hearty potato dumplings filled with savory ground meat. This recipe offers a taste of traditional Polish cuisine and is perfect for a satisfying meal.

Most Popular Ways of Serving Kartacze

Kartacze are often served with a side of fried onions or crispy bacon, adding a delightful crunch and richness to the dish. They can also be enjoyed with a dollop of sour cream or alongside a salad for a lighter meal. During the colder months, Kartacze are a perfect match for rich stews or soups.

Served hot with a side of crispy, fried onions or bacon bits for added texture and flavor.
Accompanied by a dollop of sour cream or a creamy mushroom sauce.
Paired with pickled vegetables like cucumbers or sauerkraut for a tangy contrast.
Enjoyed alongside rich, meaty stews or gravies, soaking up the flavorful sauces.
Served as part of a traditional Polish feast, especially during celebrations or festive occasions.

My Advice to Make the Best Kartacze

Achieving the perfect texture for Kartacze involves ensuring the potato dough is not too wet and properly squeezing out any excess liquid. The meat filling should be seasoned well and cooked until just tender to keep the dumplings juicy and flavorful.

Ensure the potato dough is neither too dry nor too wet for the perfect consistency.
Thoroughly squeeze out any excess liquid from the grated potatoes to prevent the dumplings from falling apart.
Use high-quality minced meat for the filling for better flavor and texture.
Seal the dumplings properly to ensure they stay intact during cooking.
Cook the Kartacze at a gentle simmer to maintain their shape and texture.

Spices and Other Variations for the Best Kartacze

Traditional Kartacze are seasoned with marjoram, but you can experiment with other herbs like thyme or parsley. For a spicier kick, a pinch of paprika or cayenne pepper can be added to the meat filling. Vegetarian versions can substitute meat with mushrooms or a mix of veggies.

Experiment with herbs like thyme, parsley, or dill in the meat filling for varied flavors.
Add a pinch of paprika, cayenne pepper, or black pepper for a spicy kick.
Substitute the meat with mushrooms, lentils, or cheese for a vegetarian option.
Incorporate finely chopped vegetables like carrots or celery into the meat filling for added nutrition.
Serve with a variety of sauces, from traditional gravy to modern, lighter options like yogurt-based sauces or herb-infused oils.

Recommended recipes:

Authentic Polish Kartacze: A Hearty Dumpling Delight

0 from 0 votes

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

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

Dough:
12 12 potatoes (same size), 1 onion, 1 tbsp salt, 1 tbsp sour cream or mascarpone, potato starch.
Filling:
1 1 onion, 1 tbsp clarified butter or oil, 1 garlic clove, 9 oz minced meat, 1 tbsp dried marjoram.
Others:
Gauze or thin kitchen cloth, potato starch, fried onion or bacon for serving.

Directions

Prepare the Filling:**
Sauté diced onion in butter or oil, add crushed garlic, minced meat, and marjoram. Mix until smooth, then divide into 6 portions.
Make the Dough:**
Cook 3 potatoes, grate the rest. Combine grated potatoes, onion, and salt, and squeeze out the juice. Mix mashed and grated potatoes with sour cream or mascarpone.
Form Kartacze:
Flatten a piece of dough, place a portion of the filling in the center, and wrap the dough around it. Shape into an oval.
Cook Kartacze:** Boil in salted water with potato starch for 15-20 minutes.
Serve: Enjoy with fried onions or bacon.

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Tag @tasteisyours on Instagram and hashtag it with #polishfood

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FAQ

u003cstrongu003eCan I use a different type of meat for the filling?u003c/strongu003e

Yes, pork, beef, or a mixture can be used.

u003cstrongu003eHow can I ensure the Kartacze doesn’t fall apart while cooking?u003c/strongu003e

Make sure the dough is not too wet and seal them well.

u003cstrongu003eAre there any vegetarian alternatives for the filling?u003c/strongu003e

Mushrooms or a mix of vegetables can be a great substitute.

u003cstrongu003eHow long can Kartacze be stored?u003c/strongu003e

They are best enjoyed fresh but can be refrigerated for 1-2 days.

u003cstrongu003eCan Kartacze be frozen?u003c/strongu003e

Yes, freeze them before cooking and boil directly from frozen.

November 14, 2023 0 comment

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Polish Kluski Slaskie (Silesian Dumplings) Recipe

by Jan Vasil November 14, 2023

written by Jan Vasil

Kluski Slaskie, hailing from the Silesia region of Poland, are unique potato dumplings known for their distinctive indentation, which is not only aesthetically pleasing but also functional, helping the dumplings cook faster and hold delicious toppings like meat drippings, sautéed bacon, and onions, or gravy.

Most Popular Ingredients for Kluski Slaskie (Silesian Dumplings)

The key to perfecting Kluski Slaskie lies in their simplicity and the quality of ingredients.

Essential components include starchy potatoes (like Russet or Yukon Gold), potato starch for binding, and eggs. A general rule is to maintain a 1:4 ratio of potato starch to potatoes, ensuring a smooth, lump-free texture.

My Advice to Make the Best Kluski Slaskie (Silesian Dumplings)

Use Warm Potatoes: This makes forming the dumplings easier and helps avoid lumps.
Proper Proportions: Remember the 1:4 ratio of potato starch to potatoes for the ideal consistency.
Boil, Mash, and Mix: Cook the potatoes until tender, mash them thoroughly, and mix well with the starch and egg.

Spices and Other Variations for the Best Kluski Slaskie (Silesian Dumplings)

While traditionally not heavily spiced, Kluski Slaskie are versatile in pairings. They can be served with a variety of meats in sauce, like goulash, or with vegetable sides such as red cabbage salad or shredded beet salad.

The dumplings’ neutral flavor makes them an excellent base for various culinary explorations.

How to Pronounce Kluski Slaskie?

Pronounce Kluski Slaskie as “Kluh-skee Shlown-skie” or “Kloos-kee Shlon-skee”.

Which Potatoes Are Best for Kluski Slaskie?

Opt for starchy potatoes such as Gracja, Gustaw, Bryza, Idaho, Russet, or Yukon Gold for the best texture.

Pairing Suggestions for Kluski Śląskie

Kluski Śląskie are wonderfully versatile and can be paired with a variety of dishes. Traditionally, they are often served with rich, meaty gravies or stews, such as a classic Polish goulash. The dumplings’ soft texture and subtle flavor make them an excellent canvas for bolder, savory sauces.

For a lighter option, they can be topped with sautéed mushrooms and onions or a simple herbed butter sauce. Vegetarian alternatives might include a creamy mushroom sauce or a tangy tomato-based sauce.

These dumplings also pair well with pickled red cabbage, offering a delightful contrast of flavors.

Cultural Significance of Kluski Śląskie

Kluski Śląskie hold a special place in Polish cuisine, embodying the simplicity and heartiness of traditional Polish cooking. Originating from the Silesia region, these dumplings have been a staple in Polish households for generations.

They are not only a comfort food but also a part of many festive and family gatherings, reflecting the Polish emphasis on communal dining and tradition.

Each region in Poland may have its own unique twist on the recipe, showcasing the diverse culinary landscape of the country. Kluski Śląskie are a culinary link to Poland’s past, carrying with them stories and memories of family meals and celebrations.

How to Store Kluski Slaskie?

Store them in the refrigerator for up to 4-5 days or in the freezer for 6 months. To reheat, cook frozen dumplings directly in boiling water without defrosting, or pan-fry them in butter.

Additional Information

Freezing: Kluski Śląskie can be frozen for up to 6 months. Cook from frozen for the best texture.
Servings: The recipe yields about 15 dumplings, serving around 5 full portions or 8 side dishes.
Preparation & Cooking Time: Approximately 40 minutes in total – 20 minutes for preparation and 20 minutes for cooking.

Recommended recipes:

Polish Kluski Slaskie (Silesian Dumplings) Recipe

0 from 0 votes

Recipe by Jan Vasil Course: All Recipes, Recipe book

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

Ingredients
2 large 2 Russet potatoes, peeled and diced
Potato starch (1/4 volume of potatoes)
1 1 egg
1/2 teaspoon 1/2 salt

Directions

Boil the potatoes in salted water until tender, then drain and mash.
Press the mashed potatoes into a bowl and smooth the top. Divide into fourths.
Scoop out 1/4 of the potatoes, fill with potato starch, and return the potatoes.
Add egg and salt, and stir until combined.
Form dumplings about the size of a golf ball, and make an indentation with your thumb.
Cook in simmering salted water until they rise to the top, then cook for 5 more minutes.
Serve with your choice of topping.

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Tag @tasteisyours on Instagram and hashtag it with #polishfood

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FAQ

u003cstrongu003eWhat are the differences between Kluski Śląskie and other Polish dumplings?u003c/strongu003e

Kluski Śląskie use potato starch, while Kopytka use all-purpose flour. Kluski Kladzione are made with flour and eggs.

u003cstrongu003eHow do you pronounce ‘kluski slaskie’?u003c/strongu003e

It’s pronounced ‘Kluh-skee Shlown-skie’ or ‘Kloos-kee Shlon-skee’.u003ca target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eu003c/au003e

u003cstrongu003eWhich potatoes are best for kluski slaskie?u003c/strongu003e

Starchy potatoes like Idaho, Russet, or Yukon Gold are ideal.

u003cstrongu003eHow should kluski slaskie be stored?u003c/strongu003e

Store in the refrigerator for 4-5 days or freeze for up to 6 months. Cook from frozen.

u003cstrongu003eCan kluski slaskie be made in advance?u003c/strongu003e

Yes, they can be prepared and stored in the refrigerator or freezer, then cooked or reheated as needed.

November 14, 2023 0 comment

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Authentic Polish Zupa Ziemniaczana (Potato Soup) Recipe

by Jan Vasil November 14, 2023

written by Jan Vasil

Zupa Ziemniaczana, or Polish Potato Soup, is a staple in Polish households, especially during the colder months. It’s a hearty, comforting soup made with simple, earthy ingredients and is known for its rich, satisfying flavors.

Polish Potato Soup is more than just a dish; it’s a comforting emblem of Polish culinary traditions.

Originating from a cuisine known for its robust and hearty flavors, this soup is a beloved classic in Poland, particularly cherished during the cold, winter months.

It’s not only a testament to the simplicity and heartiness of Polish cooking but also a versatile dish that has been passed down through generations, each adding its own personal touch to this staple.

Recommended recipes:

My Tips to Make an Outstanding Zupa Ziemniaczana

Potato Selection: Opt for starchy potatoes like Russets or Yukon Golds for a richer, thicker texture.
Caramelization: Take the time to properly caramelize the bacon and vegetables as this step adds a depth of flavor that can’t be achieved any other way.
Herbs and Spices: Marjoram is key, but don’t be afraid to experiment with other herbs like thyme or rosemary for different flavor profiles. Remember, the herbs are what give Zupa Ziemniaczana its distinctive flavor.

Spices and Other Variations for the Best Zupa Ziemniaczana

Bay Leaves and Peppercorns: Adding these during the simmering process infuses the soup with more complex flavors.
Vegetarian Adaptations: For a meat-free version, consider adding mushrooms or smoked paprika to mimic the smokiness of bacon.
Creaminess: For an extra creamy texture, some cooks like to add a splash of cream or sour cream towards the end of cooking.
Wine Addition: A splash of white wine can be added to the broth for an extra layer of flavor, adding a slight acidity that balances the richness.

Servings, preparation, and cooking time.

Servings: The recipe will yield approximately 4-6 servings, making it ideal for a family meal or for having leftovers for the next day.
Preparation Time: The preparation time is about 15-20 minutes. This includes peeling and dicing the potatoes, chopping the onions, carrots, and celery, slicing the sausage, and cutting the bacon into small pieces.
Cooking Time: The total cooking time is around 30-40 minutes. This includes the time to sauté the bacon and vegetables, the time for the soup to come to a boil, and then simmering until the potatoes are tender.

Authentic Polish Zupa Ziemniaczana (Potato Soup) Recipe

0 from 0 votes

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

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

6 large 6 potatoes: Russets are ideal for their starchy quality.
1 large 1 onion and 2 cloves of garlic: These will be finely chopped and sautéed to form the flavor base.
2 2 carrots and 2 stalks of celery: Diced to add sweetness and a bit of crunch.
4 slices 4 thick-cut bacon: Provides a necessary fattiness and depth.
1/2 lb 1/2 Polish sausage (Kielbasa): Adds the quintessential Polish flavor.
6 6 -8 cups of chicken or vegetable broth: The amount can be adjusted based on desired thickness.
Seasonings: Salt, freshly ground black pepper, 1 teaspoon of dried marjoram, and optional bay leaves.
Fresh parsley and dill: For garnishing and adding a fresh herbal note.

Directions

Cooking the Bacon and Vegetables:
Start by rendering the fat from the bacon in a large soup pot, then add the onion, garlic, carrots, and celery, cooking until everything is golden and fragrant.
Adding Potatoes and Sausage:
The potatoes and Kielbasa are added next, allowing them to absorb the flavors of the sautéed base.
Simmering the Soup:
After adding the broth and seasonings, let the soup simmer until the potatoes are fork-tender and the flavors meld. This slow cooking is crucial for developing the depth of the soup.
Finishing Touches:
Adjust seasonings to taste and serve hot, garnished with fresh herbs.

Did you make this recipe?

Tag @tasteisyours on Instagram and hashtag it with #polishfood

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FAQ

u003cstrongu003eWhat type of potatoes work best in Zupa Ziemniaczana?u003c/strongu003e

Starchy potatoes like Russets or Yukon Golds are preferred for their ability to thicken the soup naturally.

u003cstrongu003eCan I make this soup in a slow cooker?u003c/strongu003e

Absolutely. Prepare the bacon and vegetables as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours.

u003cstrongu003eIs Zupa Ziemniaczana gluten-free?u003c/strongu003e

Yes, if you ensure that the broth and sausage used are gluten-free, the rest of the ingredients naturally do not contain gluten.

u003cstrongu003eHow can I store and reheat leftovers?u003c/strongu003e

Store in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove over medium heat.

u003cstrongu003eCan I freeze Zupa Ziemniaczana?u003c/strongu003e

Yes, it freezes well. Thaw in the refrigerator overnight and reheat on the stove.

November 14, 2023 0 comment

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Traditional Slovak Potato Purée

by Jan Vasil September 25, 2023

written by Jan Vasil

The warmth of family traditions and the memories they create are often deeply intertwined with the dishes we cherish. One such dish that takes me back to my childhood is the traditional Slovak potato purée.

This recipe has been passed down in my family, and I learned it from my parents.

Their secret, which I’m now sharing with you, is the generous use of butter and full-fat milk. This not only enriches the flavor but also ensures the puree’s velvety smoothness.

How to Make Fluffy Mashed Potatoes?

Achieving fluffy mashed potatoes is a combination of the right technique and the right ingredients. Here’s how:

Choose the Right Potato: Russet or Yukon Gold potatoes are starchy and ideal for mashing.
Start with Cold Water: Always begin by submerging your potatoes in cold water. This ensures even cooking.
Drain Well: After boiling, drain the potatoes thoroughly. Any excess water can make your potatoes gummy.
Mash While Hot: Use a potato masher or ricer for the fluffiest results. Avoid blenders or food processors, which can overwork the potatoes and make them gluey.
Add Warm Ingredients: Warm your butter and milk before adding them to ensure a smooth and fluffy texture.

How to Make the Perfect Puree?

The perfect purée is velvety and smooth.

Here’s your guide:

Cook Until Very Tender: The potatoes should almost fall apart when poked with a fork.
Use Full-Fat Ingredients: Cream, full-fat milk, and real butter add to the richness and smoothness of the purée.
Strain for Smoothness: After mashing, passing the potatoes through a fine sieve or strainer can help achieve an ultra-smooth texture.
Season Well: Don’t forget to season with salt, pepper, and any other desired seasonings while mashing.

What to Add to Potato Puree?

Potato purée is versatile and can be enhanced with various additions:

Garlic: Roasted or sautéed garlic adds a delightful depth of flavor.
Cheese: Parmesan, cheddar, or cream cheese can add a creamy and tangy flavor.
Herbs: Freshly chopped chives, parsley, or rosemary can give a fresh burst of flavor.
Spices: Nutmeg or paprika can provide a subtle warmth.
Truffle Oil: A drizzle can elevate your purée to gourmet levels.

Can You Reheat the Potato Puree?

Yes, you can reheat potato purée:

Stovetop: Place the purée in a saucepan and warm it over low heat. Add a splash of milk or a pat of butter to retain its creamy consistency.
Microwave: Place the purée in a microwave-safe bowl and heat in short intervals, stirring in between to ensure even heating.

What to Serve with Potato Puree?

Potato purée pairs well with a variety of dishes:

Meat: Grilled steaks, Polish Schabowy, roasted chicken, or braised lamb shanks.
Vegetables: Sautéed green beans, roasted Brussels sprouts, or caramelized carrots.
Gravy: A classic brown gravy or mushroom sauce can complement the purée beautifully.
Fish: Grilled salmon or baked cod.
Vegan Options: Lentil stew or roasted cauliflower steaks.

Enhance your dining experience by pairing potato purée with these delightful accompaniments!

Traditional Slovak Potato Purée

0 from 0 votes

Recipe by Jan Vasil

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

1 1/2 kg 1 1/2 potatoes, peeled and quartered
4 tablespoons 4 unsalted butter
1/2 cup 1/2 full-fat milk
Salt to taste
Freshly ground black pepper to taste
Optional: a pinch of nutmeg for added flavor

Directions

Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a good pinch of salt.
Bring the water to a boil and let the potatoes cook until they are tender when pierced with a fork (about 20-25 minutes).
Drain the potatoes and return them to the pot.
Over low heat, add the butter to the potatoes and begin to mash them using a potato masher.
Gradually add the full-fat milk while continuing to mash until the puree is smooth and creamy.
Season with salt, freshly ground black pepper, and if desired, a pinch of nutmeg.
Serve hot and enjoy the comforting taste of tradition.

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FAQ

u003cstrongu003eWhy use full-fat milk?u003c/strongu003e

Full-fat milk enhances the creaminess of the purée, giving it a richer texture and flavor compared to using low-fat alternatives.

u003cstrongu003eCan I use a food processor instead of a masher?u003c/strongu003e

While a food processor can be used, using a masher helps achieve the authentic texture and prevents the potatoes from becoming too gluey or starchy.

u003cstrongu003eHow can I store leftover potato purée?u003c/strongu003e

u003cbru003eStore any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan with a little added milk or butter for best results.

u003cstrongu003eCan I add other seasonings or ingredients?u003c/strongu003e

Absolutely! Feel free to experiment with additions like roasted garlic, cheese, or herbs to give your purée a unique twist.

u003cstrongu003eWhy do the potatoes need to start in cold water?u003c/strongu003e

Starting with cold water ensures even cooking. Rapidly boiling water can cook the outside of the potato faster than the inside, leading to uneven texture.

September 25, 2023 0 comment

All Recipes Appetisers Recipe book Vegan Recipes

Delicious Roasted Potatoes with Herbs: A Vegan Delight.

by Jan Vasil September 8, 2023

written by Jan Vasil

Indulge in the golden delight of perfectly roasted potatoes, seasoned with nature’s finest herbs. This recipe will guide you through each step to achieve a crisp exterior paired with a fluffy inside, guaranteeing a side dish that steals the spotlight at any meal.

Whether you’re a seasoned chef or a kitchen novice, let’s embark on this flavorful journey together!

What herb to put on roasted potatoes?

Herbs can elevate the simple roasted potato to gourmet heights. Popular choices include:

Rosemary: With its woody and fragrant aroma, rosemary pairs perfectly with potatoes.
Thyme: Its subtle minty flavor complements the earthy taste of potatoes.
Parsley: Fresh parsley can be sprinkled over roasted potatoes for a burst of color and fresh flavor.
Oregano: This herb imparts a slightly bitter and pungent taste, making potatoes even more flavorful.
Sage: Its robust flavor profile stands out, especially when used with buttery potatoes.
Dill: Fresh or dried, dill brings a tangy brightness to roasted potatoes.
Garlic: While not an herb, freshly minced garlic or garlic powder can be added for an extra kick.

How to make herb roasted potatoes?

Ingredients:

Medium-sized potatoes, washed and cut into desired size
2-3 tablespoons of your chosen herbs (fresh or dried)
2 tablespoons of olive oil or the oil of your choice
Salt and pepper to taste

Instructions:
Preheat your oven to 200°C (390°F).
In a large mixing bowl, combine the olive oil, herbs, salt, and pepper.
Toss the potato pieces in the herb-oil mixture until well-coated.
Spread the potatoes in a single layer on a baking sheet.
Roast in the oven for 40-50 minutes, turning occasionally, until golden brown and crispy.
Serve hot.

Is it necessary to boil potatoes before roasting?

No, it’s not strictly necessary, but parboiling potatoes before roasting can speed up the cooking process and help achieve a fluffier interior. When parboiled, the outer layer of the potato becomes rough, allowing for a crispier exterior when roasted.

Why aren’t my roasted potatoes crispy?

Several factors can prevent potatoes from becoming crispy:

Overcrowding: Potatoes need space on the baking sheet. When too close together, they steam rather than roast, leading to a softer texture.
Insufficient oil: Oil helps in crisping up the exterior. Ensure potatoes are well-coated.
Oven temperature: A hot oven (around 200°C or 390°F) is essential for crispy roasted potatoes.
Excess moisture: If potatoes are washed before roasting, they should be dried thoroughly. Wet potatoes will steam instead of crisping up.

Which oil is best for roasting potatoes?

Different oils impart different flavors and textures:

Olive oil: Provides a rich flavor and is a classic choice for roasted potatoes.
Sunflower or vegetable oil: These have a neutral taste and can achieve a good crisp.
Duck or goose fat: Traditionally used for ultra-crispy potatoes, especially in festive dishes.
Coconut oil: Gives a slight coconut flavor and can be a healthier alternative.

Remember, the choice of oil can affect the final flavor, so choose based on the desired outcome and dietary preferences.

Delicious Roasted Potatoes with Herbs recipe.

5 from 2 votes

Recipe by Jan Vasil Course: Recipe book, Small bites, VeGaN mealsDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

5 pcs 5 medium-sized potatoes
1 tablespoon 1 dried thyme
2 tablespoons 2 sweet paprika
1/4 teaspoon 1/4 ground chili paprika
1/2 teaspoon 1/2 whole cumin seeds
150 ml 150 plant-based white yogurt
2 tablespoons 2 chopped spring onions
Salt and pepper to taste
2 tablespoons 2 vegetable oil

Directions

Set the oven to preheat at 190°C.
Start by peeling the potatoes and slicing them lengthwise.
In a mixing bowl, combine the dried thyme, sweet and chili paprika, cumin seeds, and vegetable oil. Season with salt and pepper.
Introduce the potato slices to this mix, ensuring they’re thoroughly coated with the herbs and spices.
Lay the seasoned potatoes on a baking tray.
Slide the tray into the oven and roast for about 45 minutes or until the potatoes achieve a golden hue. Remember to give them a stir after the 30-minute mark.
When serving, dollop with the plant-based yogurt and sprinkle with spring onions.
Relish the flavors!

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September 8, 2023 1 comment

potatoes

How this Hungarian Lángos is Made

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Spices and Other Variations for the Best Hungarian Lángos

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FAQ

u003cstrongu003eCan Lángos dough be made ahead of time?u003c/strongu003e

u003cstrongu003eWhat type of oil is best for frying Lángos?u003c/strongu003e

u003cstrongu003eCan I bake Lángos instead of frying?u003c/strongu003e

u003cstrongu003eAre there any vegan alternatives for the toppings?u003c/strongu003e

u003cstrongu003eHow long can I store leftover Lángos?u003c/strongu003e

How This Slovak Christmas Potato Salad is Made

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Ingredients

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u003cstrongu003eCan I make this salad a day ahead?u003c/strongu003e

u003cstrongu003eWhat type of potatoes should I use?u003c/strongu003e

u003cstrongu003eCan I add other vegetables?u003c/strongu003e

u003cstrongu003eHow long does this salad last in the fridge?u003c/strongu003e

u003cstrongu003eCan I use a different type of mayo?u003c/strongu003e

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Ingredients

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Notes

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u003cstrongu003eCan I make Sałatka Jarzynowa a day ahead?u003c/strongu003e

u003cstrongu003eWhat if I don’t have parsnip?u003c/strongu003e

u003cstrongu003eIs it gluten-free?u003c/strongu003e

u003cstrongu003eCan I use frozen vegetables?u003c/strongu003e

u003cstrongu003eHow long does it last in the fridge?u003c/strongu003e

Most Popular Ways of Serving Kartacze

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FAQ

u003cstrongu003eCan I use a different type of meat for the filling?u003c/strongu003e

u003cstrongu003eHow can I ensure the Kartacze doesn’t fall apart while cooking?u003c/strongu003e

u003cstrongu003eAre there any vegetarian alternatives for the filling?u003c/strongu003e

u003cstrongu003eHow long can Kartacze be stored?u003c/strongu003e

u003cstrongu003eCan Kartacze be frozen?u003c/strongu003e

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