Oh, the lovely cuisine of Poland! We traveled to Poland in 2014 and 2016 and enjoyed the restaurants in Krakow, Warsaw and the rural villages of Niwiska, Lutcza and Zawoja.
Please enjoy the photos!
Zurek: in a bread bowl in Warsaw and the more traditional version
Blinke Bakery in Warsaw- Charles DeGaulle went her for his jelly doughnuts (packzie)
Packzie from Blinke Bakery
Beef Barley Mushroom Soup (my version is at the end of this page)
Four different types of Polish Coleslaw
Breaded Chicken Fillet A version of a chicken croquestt
Cabbage? Sweet Beets
Tomato Basil soup Breaded Chicken with potatoes
Pear Compote Chicken Noodle Soup
Coconut Cake Roll Blueberry Pierogi
Mushroom Barley soup
1 cup pearl barley
4 ounces mushrooms, sliced (optional)
1 stalk celery, chopped
Giblets from 1 chicken or turkey, diced (optional)
1 quarts meat stock
1/8 cup butter or margarine, cut in pieces
2 carrots, diced
2 parsley roots, diced
2 cloves of garlic
3-4 potatoes, diced
2 tsp. fresh parsley flakes
salt and pepper to taste
Vegeta to taste
Mix barley with 1 cup of the meat stock in large saucepan. Bring to boiling; reduce heat and simmer until all stock is absorbed.
Add butter piece by piece, stirring.
Boil vegetables and, if desired, giblets in the remaining stock until crisp-tender. Then add barley, parsley, salt, and pepper. Cook until barley is tender.
Garnish each serving with dill.