Eastern European foods rely heavily on pork, potatoes and vegetables. Noodles came into the cuisine after contact with Italy and today there is a lot of fusion of old traditional recipes and new food ideas. Basically there are two types of food in Poland. The cuisine of the aristocracy and the dishes of the farmers and workers. The aristocracy preferred more lavish foods from other countries, such as pasta introduced in the 1500s, and spices.
The food of the farmers and workers was more filling and tended to be hearty and warming. Since I am not at all aristocratic, I went with the hearty, filling, warming food. Such as this


    Kielbasa and Potatoes

Polish sausage and potatoes are in many dishes of the area as are lots of grains and some dairy products.

    5 large potatoes, cut in bite sized chunks
    1 lb kielbasa, sliced
    1 cup chopped onion
    1 cup chopped green pepper {I used red}
    2 tablespoons vegetable oil
    1 teaspoon oregano
    1 teaspoon basil
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 1/2 cups water
    1 1/2 cups shredded cheddar cheese {I didn’t have any cheddar so I used Muenster}

In dutch oven, brown potatoes, kielbasa, onion and peppers in oil.
Add seasonings and water. Bring to a boil.
Cover tightly and cook for 20 minutes on low, stirring occasionally.
Uncover and sprinkle cheese on top. Return lid an allow cheese to melt.


This was definitely hearty, filling, delicious, and took less than 30 minutes to put together. I also ran across similar recipes that added in other vegetables such as carrots, peas, etc. Recipe from Food.com

The people also depend a lot on mushrooms in their recipes. So While I was in the kitchen cutting up veggies I went ahead and made some soup.

Wild Mushroom Soup

    1/4 lb dried wild mushrooms {I used a combo of dried shitake, porcini, and button}
    9 cups vegetable or meat stock
    1 cup butter
    1 cup finely chopped onion
    1 tablespoon cornstarch
    white pepper
    sour cream
    chopped fresh parsley

Cover mushrooms with cold water and soak overnight. Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth. Rinse the mushrooms in cold water to remove any remaining sand then slice into strips.
Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours.
Melt the butter in a heavy skillet, add the onion, saute until golden brown then add to the soup.
Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened.
Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbls sour cream and sprinkle with parsley. Recipe from Polish Recipes

No pics with this one. I KNOW I took them, but they are GONE!!But it wasn’t a pretty soup so maybe just as well.🙂

The roundup of Poland will be the first week of February so check out My Kitchen My World.