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

  

Hungarian Goulash

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)

Pierogi

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

Ingredients:
1 cup pearl barley
1 onion
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
1 leek
2 cloves of garlic
3-4 potatoes, diced
2 tsp. fresh  parsley flakes
salt and pepper to taste
Vegeta to taste

Directions

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.