Polish version    

Main Dish

Chicken breast fillet with Cumberland sauce


Beef goulash


Potato pancakes with sauerkraut


Walleye roasted on sauerkraut


Pork chops coated with bread crumbs and horseradish


Old polish style chops


Chicken breast fillet with Cumberland sauce

Ingredients:

(4 servings)

4 boneless chicken breast, rice 400 g, Pickled Red Pepper, Celery Salad, currants, oil, butter, sour cream.

Cumberland sauce: Wild Cranberry Preserves, Horseradish, Mustard, a glass of dry red wine, onion, sugar, salt, lemon peel, oil, butter.

Preparation:

Put chopped onion and thin strips of lemon peel to a pan with hot oil with butter. After a while add red wine. After the wine vaporizes add 1 teaspoon of mustard and 2 teaspoons of horseradish, mix it. Add Wild Cranberry Preserves, mix and cook for 2-3 min. until the mixture is thickened. At the end some more horseradish can be added. Fry chopped Pickled Red Pepper on the butter. Next combine it with cooked earlier rice. 

Salt and pepper the chicken fillets on both sides. Fry for a while in a pan, on the oil, and after turning it on the other side put it into the oven for 8 min. In the meantime prepare the celery salad. Pour a little sour cream into a bowl, add currants and Celery Salad. Mix it, add a little sugar.

Serve the fillets with the Cumberland sause, with rice with pepper and with the celery salad with currants.

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Beef goulash

Ingredients:

(4 servings)

Beef sirloin 0,5 kg, Polish Dill Pickles, Pickled Champignons, Pickled Red Pepper, onion, tomato concentrate, broth, sour cream, olive oil, pepper, salt, Krupnik (Polish honey vodka).

Preparation:

Cut the onion and fry it on hot oil. Add meat cut in strips. You can pour some Krupnik and set the mixture on fire, let the alcohol burn out to flavor the meal with a specific aroma. When the beef is fried add chopped Pickles, Pickled Champignons and Pickled Red Pepper, tomato concentrate, pepper and salt. Pour the broth into the pan, cook for 20 minutes. Finally add some sour cream to thicken the goulash.

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Potato pancakes with sauerkraut

Ingredients:

(4 servings)

Potatoes 600 g, Sauerkraut, onion, 3 eggs, 200 g flour, oil, cumin.

Preparation:

Wash the Sauerkraut in water, drain it and chop it. Cut the onion and fry it on hot oil. Add cumin and Sauerkraut. Mix well, add salt and pepper. Pour some water and stew for 15 minutes, until Sauerkraut is soft. When it’s cooled down combine it with grated potatoes, eggs and flour.

Form flat patties out of the mixture and fry the pancakes on hot oil until golden brown on both sides.

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Walleye roasted on sauerkraut

Ingredients:

(4 servings)

Walleye fillet 500 g, Sauerkraut, cooked pea 150 g, butter, Multiflower Honey, Diced Apples, broth 200 g, Horseradish (red).

Preparation:

Put cooked pea and Sauerkraut into hot frying pan with butter, add 4 spoons of Multiflower Honey and 6 spoons of Diced Apples. Mix the ingredients well, add pepper. Sprinkle the walleye fillet with salt and pepper. Fry gently on butter for 8 min. Put the Sauerkraut with pea into a heatproof pan, add some broth. Then place the fillet into the pan. Put it into the oven and bake for 8 min.

Serve the walleye with red horseradish and bread.

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Pork chops coated with bread crumbs and horseradish

Ingredients:

(4 servings)

Pork 250 g, Horseradish, Grated Beets Home Style, potatoes, White Cabbage Salad, currants 50 g, butter, oil, sugar, sour cream, flour, egg, breadcrumbs, salt, pepper, thyme.

Preparation:

Cut the pork into pieces and pound them with meat mallet. Sprinkle with salt and pepper on both sides. Prepare the covering coat: mix beated egg with horseradish (1 tablespoon for 1 chop) and pour on a plate. Place flour and breadcrumbs on separate plates. Dip the slices of pork in flour, in egg combined with horseradish and finally in bread crumbs. Pan fry on hot oil. In the meantime cook the potatoes and then cut them in medium pieces and fry gently with salt, pepper and thyme.

Put the currants into another frying pan with hot butter. Add Grated Beets Home Style and mix thoroughly. Add a little sugar for taste, pour some sour cream. Serve pork chops coated with breadcrumbs and horseradish with potatoes, beets with currants and White Cabbage Salad.

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Old polish style chops

Ingredients:

(4 servings)

Beef sirloin 600g, Polish Dill Pickles, Pickled Red Pepper, Pickled Onions, Mustard with Horseradish, buckwheat groats 100 g, Beet Salad with Red Pepper, sour cream, oil, salt, pepper.

Old polish style sauce: whole meal bread peel, bacon 50 g, 1 onion, 1 carrot, 0,5 celery, 1 parsley, 500 g broth.

Preparation:

Clean the beef, cut off four thick slices around 150 g each. Pound the meat thoroughly, the best way is to do it through a foil. Sprinkle each slice of meat with salt and pepper. Prepare the filling from products: mix Polish Dill Pickles with Pickled Red Pepper and Pickled Onions. Rub Mustard with Horseradish in each slice of meat. Place the filling on the meat cuts, fold up the edges and roll them. Then cover the chops with flour and pan fry on hot oil.

Next add old polish style sauce.

Put pieces of whole meal bread peel, vegetables cut in strips (onion, carrot, celery and parsley) and cut bacon into the pan with frying chops.

Pour the broth into the pan and stew for around 30 min.

Serve the chops with buckwheat groats (mix cooked groats with fried bacon and sour cream) and Beet Salad with Red Pepper.

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