Polish Recipes

Borsch

• 1 cup grated carrots
• 1 cup diced celery
• 2 cups grated beets
• 2 medium onions (finely chopped)
• 6-1/2 cups cold water
• seasoning
• 3 tablespoons butter
• 1 cup shredded cabbage
• 1/2 cup canned or dried mushrooms
• 2 cups tomato soup
• 1 tablespoon lemon juice
• 2 tablespoons flour

In a large pot add the carrots, celery, beets, and one chopped onion with the water, add salt and pepper and simmer for a half hour. Fry the rest of the chopped onion in butter until transparent. Add cabbage and mushrooms. Simmer about 5 minutes. Add to the borsch. Cook the vegetables until tender. Stir in the tomato soup and lemon juice. Dissolve the flour in 1/4 cup cold water and add to the borsch. Bring to a rapid boil and remove from heat.
This Polish recipe for Borsch will serve 6.

Buckwheat Cabbage Rolls

• 1-1/2 cups coarse whole buckwheat
• 3-1/2 cups boiling water
• 1 tablespoon salt
• dash of pepper
• 1/2 pound pork fat or bacon
• 1/2 pound hamburger
• 2 tablespoons butter
• 1 large onion (chopped)
• meium-sized sour cabbage leaves (sweet cabbage leaves, steamed and sectioned may be used)

Wash buckwheat, boil in 3-1/2 cups of water. Chop pork fat or bacon and fry. When nearly done, add half the chopped onion, hamburger, salt and pepper. Stir and fry for 10 minutes. Add to cooked buckwheat and stir.
Cover cabbage head with boiling water. Boil for one hour or until cabbage is tender. Drain, cool the leaves. (Do not rinse or soak sour cabbage leaves before or after cooking. Section leaves. Spread a spoonful of buckwheat on each section and roll it up. Place in a buttered casserole dish. Fry the remaining onions in butter and spread over cabbage rolls. Bake in a pre-heated 350 degree F. oven for 1 hour. Lower the heat to 300 degrees F. and bake for an additional hour.
This Polish recipe for cabbage rolls will serve 4 to 6.

Babka

• 1 cup milk
• 1/4 cup warm water (105-115 degree F.)
• 2 packages active dry yeast
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 cup butter
• 4 eggs
• 1 egg yolk
• 4-1/2 cups flour
• 1/2 cup seedless raisin

• 1 egg white
• 2 tablespoons flour
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon
• 2 tablespoons butter

Heat the milk in a small saucepan until bubbles form around the edge of pan. Remove from heat and cool to lukewarm. In a large bowl, sprinkle the yeast over the warm water, stirring until dissolved. Add the milk, sugar, salt, butter, eggs, egg yolk, and 3 cups of flour. Using an electric mixer, beat at medium speed, until smooth and blended. Stir in the remaining flour with a wooden spoon and beat well for 2 minutes, or until dough leaves side of bowl. Mix in the raisins. Cover with a towel and allow to rise in a warm place (85 degrees F.) for about 1 hour. Grease and flour a 9-Inch spring form pan. Place the dough into the prepared pan and cover with a towel and allow to rise in a warm place until the dough is 1/2 inch from the top of the pan (about 1 hour). Preheat the oven to 350 degrees F. and prepare the topping. Beat the egg white and 1 tablespoon of water and brush it on the top of the babka. Mix flour, sugar, cinnamon, and butter; then sprinkle on the babka. Bake for 60 minutes or until a straw inserted in the center comes out clean. Cool in pan on wire rack for 15 minutes. Cut in wedges and serve warm.
This Polish recipe for Babka makes 16 servings.

Kielsbasa pockets

• 1/4 cup butter (melted)
• 1 teaspoon prepared mustard
• 1 package crescent rolls
• 1 pound Kielbasa (Polish sausage)

Blend the butter and mustard together. Separate the crescent rolls into 8 pieces. Brush each piece with the butter and mustard mixture. Cut the Polish sausage crosswise into 8 equal pieces. Roll the dough around the sausage pieces, starting with the wide end of the dough. Place the sausage rolls on an ungreased cookie sheet with the exposed seam on the bottom. Brush the remaining butter and mustard mixture on the tops of the dough. Bake in a preheated 350 degree F. oven for 15 minutes. Serve immediately.
This Polish recipe for Kielbasa pockets will serve 4.

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