Barszcz

Ukrainian Borscht

This soup represents comfort food at its best. It is delicious and full of nutrients. The recipe will produce a large pot of soup. It will freeze well (without the sour cream) and can be defrosted on the stove very quickly.

Coleslaw

Classic Coleslaw

Classic coleslaw salad was invented by Dutch people. They called it Kool-cabbage Sla-salad. This recipe is quick and simple with just right amount of dressing. It will feel light and not over seasoned.

kapusta polska2

Polish Fried Cabbage

Polish fried cabbage is prepared by stewing shredded cabbage in a small amount of water and then finishing it with a classic roux. This last touch is probably where the name “kapusta zasma┼╝ana” (fried cabbage) comes from. The roux (zasma┼╝ka) thickens the remaining liquid and makes the cabbage glisten. The dish is finished with a generous amount of fresh dill. This addition makes all the difference. The flavor is light, slightly sweet, and unforgettable. Traditionally, fried cabbage accompanies fried or roasted meats. In some regions of Poland, people make this cabbage with bacon or stewed meat. They serve it as a main dish with a side of mashed potatoes.

hunter's stew

Hunter’s Stew

Hunter’s stew, or Bigos as it is called in Poland, is a national Polish dish. It is very popular, and almost every family prepares it in their own way. All versions of Bigos have two main ingredients: sauerkraut and fresh cabbage. The rest varies and can include fresh and cured meats, kielbasa, dried mushrooms, prunes, …