Polish dinner receipes Presented in Zeanuri October 2012
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Beetroot soup or Borscht
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Ingredients 5 middle-sized beetroots 3 spoons of cream 12% 3
spoons of flour 2 spoons of oil sugar salt pepper vinegar butter 4
hard boiled eggs
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How to prepare: Peel off beetroots and put into water with a
teaspoon of sugar and vinegar. Boil it for 30 minutes and then
prepare a mixture from cream, flour and oil, when it is mixed well
add some hot soup to avoid small lumps in it. If it is creamy put
butter, salt and pepper according to your taste. Served with eggs
cut into quarters on a plate. To get better colour of soup leave
beetroots until next day.
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Minced meat served with stewed carrots
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Ingredients 400 g pork meat 400 g beef meat 2 eggs 4 spoons of
breadcrumbs parsley lemon juice salt pepper mustard chilli marjoram
500 g carrots 450 tinned green peas butter sugar flour
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How to prepare: Minced chops: Washed meat mince with mincer.
Add salt, pepper, marjoram, breadcrumbs and mustard. Mix it well
when it is smooth. Create chops and coat them in breadcrumbs. Fry
until it is dark brown.
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Stewed carrot: Peel off carrots and grate them into small
pieces. Put carrots into light salted water and stew for 20
minutes. Add tinned green peas. Gently mix it. Add butter and
sugar. Stew next 5 minutes. Sprinkle with flour to get fluid
consistancy. Serve with mashed potatoes
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Bigos
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Ingredients: 500 g sauerkraut 500 g fresh white cabbage 400 g
pork meat or sausages 200 g forest mushrooms 200 g onions 100 g
dried plumps salt pepper allspice bay leaves
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How to prepare: Cut the sauerkraut and fresh white cabbage,
dice meat, peel off and cut the onions. Put all the ingredients
into a big pot. Add some water to stew it for long time. Keep an
eye on it. When the meat is soft put extra seasonings according to
your taste. If there is too much water in a pot boil gently to
vaporize the insufficient water. Bigos is the best if it is left
for some days in a cellar. Serve with slices of bread.
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Good appetite!! Made by Comenius group in Gimnazjum nr 3 in
Cieszyn