2

votes

Good authentic Polish/East European recipes??

Answered on August 19, 2014
Created July 16, 2012 at 8:19 AM

Polish recipes seem to be very high fat, and with good ingredients except for the wheat. I would like to try making my own Polish food but can find much online(or Im not trying harder lol) except for pierogis. Some of the sites claim they are old traditional recipes but then list crisco or margarine as an ingredient. I know I can just substitute a good fat but I wonder what else they are substituting. Any of you know any real old traditional Polish recipes that are really good? Well it can be any East European recipe, because they seem similar/same in ingredients.

354d96b35df6fd6253c864b4cd1a18a5

on August 30, 2012
at 04:38 PM

Yes it's the same. I made it yesterday. Taste very good, eat it yesterday evening, and had to eat it today after work. With salt/sauer agurken cucumber and a little raw union. Fat and tasty, try it!

Medium avatar

(10611)

on August 28, 2012
at 08:16 PM

I don't know much Polish, but "smalec" looks/sounds similar to German schmaltz, and "skwarkami" like what I call skvarky. Good wholesome rendered pork fat with crunchy bits.

  • 7eba3d743671649c1e06cacce0ba4e77

    asked by

    (1423)
  • Views
    5.6K
  • Last Activity
    1431D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

10 Answers

1
98bf2ca7f8778c79cd3f6c962011cfdc

on July 16, 2012
at 01:48 PM

Bigos (Hunter's stew) is a good one. Lots of recipes call for flour or sugar/dried fruit and this one's pretty clean and tastes great. I might throw in a few dates at the start if I have them as the flavor they lend is fabulous.

There are tons of recipes for potato/sweet potato pancakes or lattkes which are great.

Here's a recipe for beef rolls I like as there's not flour or dairy as some recipes call for.

If you do dairy then there are tons of recipes for things in sour cream sauce which are great. Or even just cucumbers in sour cream which I eat often especially in summer.

As for recipes that call for margarine and such I would not consider them inauthentic at all. That's how my grandmother and great grandmothers cooked. That was what was readily available to them. You have to remember that many of these recipes survived times of food rationing (war) or just unavailability of certain fresh ingredients. They are just time-tested and worn. No inauthentic. Just substitute as you see fit.

0
354d96b35df6fd6253c864b4cd1a18a5

on August 28, 2012
at 04:44 PM

I'm just got home from some weeks in southern Poland, and while I was there I was fortunate to taste "smalec". Search on google for: Smalec ze skwarkami.

It is a type of Polish lard created from rendered pork fat. Homemade szmalec is typically imbued with pork cracklings, chopped and fried onion, marjoram, salt, pepper, and other seasonings.

I will try to make my own tomorrow!

Medium avatar

(10611)

on August 28, 2012
at 08:16 PM

I don't know much Polish, but "smalec" looks/sounds similar to German schmaltz, and "skwarkami" like what I call skvarky. Good wholesome rendered pork fat with crunchy bits.

354d96b35df6fd6253c864b4cd1a18a5

on August 30, 2012
at 04:38 PM

Yes it's the same. I made it yesterday. Taste very good, eat it yesterday evening, and had to eat it today after work. With salt/sauer agurken cucumber and a little raw union. Fat and tasty, try it!

0
8a5b27e039605042dbbb2ba2e8ac1746

on August 27, 2012
at 12:33 PM

There are TONS of recipes for Polish food and other Eastern European dishes here -- http://easteuropeanfood.about.com. Also included are step-by-step photos and videos.

0
A6e2b231f69366ce825476c5a6dcfff6

(1967)

on August 18, 2012
at 06:39 AM

My grandmothers standard: Pork (chops, roast whatever) + sauerkraut + dumplings

then skip the dumplings.

0
7841848bd0c27c64353c583fb7971242

(7275)

on August 04, 2012
at 04:15 AM

I've had tripe soup at a Polish restaurant. It was so good. I also had steak tartare topped with an egg yolk as an appetizer.

I haven't found a good source for tripe, so I haven't tested any recipes out. If I do, I'll post back.

0
3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on July 17, 2012
at 12:52 AM

http://www.marksdailyapple.com/rich-and-hearty-hungarian-goulash/

That's a pretty good Goulash. When I am in a rush I will just make the sauce and serve over top of zucchini and/pr chicken

0
Medium avatar

(10611)

on July 16, 2012
at 10:46 PM

What good slavic paleo would pass up skvarky?

http://www.slovakcooking.com/2010/recipes/pork-cracklings-skvarky/

The all-purpose topping for anything.

But especially good on kapusta.

http://allrecipes.com/recipe/kapusta/

0
782d92f4127823bdfb2ddfcbcf961d0e

on July 16, 2012
at 06:41 PM

My grandmother made the best holishskes (stuffed cabbage rolls). It looks similar to the golabki above. You'd probably want to cut out or at least decrease the sugar and of course omit the matza meal (maybe the rice also if that's not your thing). The raisins are what makes it the best, though! This recipe looks close to what my grandmother made: http://easteuropeanfood.about.com/od/maincourses/r/Jewish-cabbage-holishkes.htm Mmmm...now I'm hungry for holishkes!

0
9c4ba98a3b480408bcf207f558fe659b

(355)

on July 16, 2012
at 10:57 AM

There are a thousand recipes floating around for bigos. This is the one I use. It is a staple.

I replace the pork with beef or goat and the sugar with a grated apple or tbs of honey. I also add garlic.

Rinsing the sauerkraut and pre-cooking the cabbage is unnecessary.

Fresh mushrooms can be used. Stock can replace water.

0
41dfb1a4fecb38d24075ff52f13ccb28

on July 16, 2012
at 09:01 AM

I'm actually just about to post a recipe for golabki if that would help you. Grain free, but not dairy free. Are you ok with butter?

Edit: It exists now. Recipe here.

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!