Polish recipe for health
The most popular Polish dishes include “pierogi”, kasha, noodles, stuffed cabbage, pork chop, bigos, various soups, cabbage and potato dishes, baked goods, cakes, as well as all kinds of meats variously prepared, and to a lesser extent sea and freshwater fish. A specific Polish dessert is “faworki”, and other baked goods are also popular, including “babka”, poppy seed cake, cheesecake, gingerbread or doughnuts. In a word, the Polish diet is very varied.
Broth
Broth is a traditional Polish soup, loved by children and adults. It can be the base for preparing many soups, such as tomato soup. The health-promoting properties of broth have been known for hundreds of years. The soup is a source of selenium, phosphorus, calcium, magnesium and vitamin E. It is warming, has anti-inflammatory effects, supports immunity and the digestive system. It positively floats the joints and bones.
Pierogi
One of the dishes that appears on Polish plates are “pierogi“. They are not among the healthiest dishes. They consist of flour, which contains a lot of carbohydrates and starch, and few vitamins. Rather, the nutritional value depends on the stuffing, which can be a variety. For example, dumplings with pulses are a source of B vitamins, magnesium, iron, potassium. On the other hand, dumplings with spinach provide vitamin C, folic acid, iron, potassium, or phosphorus.
Cabbage soup
Another of the dishes that appears on the tables of Polish families is cabbage soup. It is based mainly on cabbage, which contains many valuable vitamins, including the B group. They support the proper functioning of the nervous system. Another vitamin that can be found in cabbage soup is vitamin C – it strengthens immunity and accelerates wound healing. Vitamin A present in sauerkraut delays the aging process. Meanwhile, the iron found in sauerkraut prevents the occurrence of anemia.
"SCHABOWY"
“SCHABOWY“(pork chop) is a classic of home cooking. It is an example of a classic Sunday dinner, which is hosted in many Polish homes. It is ranked among the most caloric types of meat. In addition to protein, it provides fats, unfortunately the least healthy, and some carbohydrates in the form of coating. In addition, it contains large amounts of salt. In breaded cutlet you can find a little vitamins – A,D, E and vitamin C. These are not large doses, but they can help with daily supplementation of small deficiencies
Ingredients:
1.5 kg of apples – about 6 pieces such as antonovka
2 cups of whole wheat flour – 320 g
butter cube – 200 g
1 medium egg
1/4 cup sugar – 80 g
2 teaspoons of baking powder
APPLES
Peel the apples, cut them into quarters and cut out the seed nests. Cut into smaller pieces and put into a wide pot or deep pan. Add sugar and cinnamon and fry for about 20 minutes, stirring every now and then, until the apples soften and begin to break down.
CAKE
Add diced cold butter, baking powder, sugar and vanilla sugar to the flour. Combine the ingredients into a uniform dough (with a mixer or by hand), at the end add an egg (the dough will be quite soft). Divide it in half and put both halves in the freezer for about 15 minutes
BAKING
Preheat the oven to 180 degrees C. Prepare an undersized baking pan. Remove one half of the dough from the freezer, cut it into slices with a knife and line the bottom of the mold with them. Then line it with apples. Grate the remaining dough directly onto the apples (or cut the dough into slices and place on top). Place in the oven and bake for about 50 minutes or until golden brown. Cool the baked apple pie and sprinkle with powdered sugar.
Ingredients:
1 kg wheat flour+ 1 tbsp.
10 dag fresh yeast
15 dag sugar +1 tsp
0,5 l milk +3 tbsp
7 egg yolks
1 whole egg
10 dag butter
1 vanilla sugar
pinch of salt
1 glass of spirit(so they don’t absorb so much oil)
marmalade
oil for frying+ lard
powdered sugar for coating
Preparation:
We start by preparing the leavening:
3 tbsp milk(warm)
1 tbsp sugar
1 tbsp flour
and yeast
mix in a tall dish and set aside in a warm place to rise(depending on the yeast about 15 minutes),
Egg and egg yolks, and sugar, a pinch of salt, mix with a mixer to a fluffy paste, warm the milk so that it is warm (not hot!), melt the butter and cool slightly,
Add flour and milk to the beaten eggs, mix, add the risen yeast and knead, then add the melted fat, at the end of kneading add spirit, knead the dough until it comes away from your hands, cover with a cotton cloth and leave to rise in a warm place.
When the dough has risen, roll out twice to the thickness of 1 cm, cut out circles, put a teaspoon of marmalade, preferably hard (it should not spill over), stick them together and arrange with the connectors down and leave to rise again. Fry in well heated oil, on both sides, take out on a paper towel to drain, at the end roll in powdered sugar.