“Polish cuisine is the result a treasured lore of ancestral ingredients and has recently bloomed from virtual obscurity to one of the rising stars of the European scene. Its great advantage over long-time favorites like French or Italian fare is its range of unexpected tastes: the sharp pungency of mustard plants, the sparkle of fermentation, and umami galore.”
Those who know me, they can confirm that my polish nights are something, which is definitely worth to try out.
As a Polish who grow up in Poland and who finish Polish Catering School but who love to experimenting, I add to the traditional dishes a small twist.
If you would like to find out if Polish cuisine is something for you, grab your TICKET as soon as possible.
(As you see, there will be meat and most of the allergens, so please do not ask me for vegetarian/vegan or gluten-free option. I do all my preps myself. It cost me lots of planning and time. This is a Pop-Up dinner, not a regular restaurant. Sorry. )
Only 14 spots available.
And one more thing: 11 of November is a Polish Independence Day and Day of Saint Martin (my patron) 🙂
“Żurek” – Sour Rye Soup with White Sausage and Pickled Eggs.
120 ml. wholemeal rye flour,
240 ml. room-temperature, but previously boiled water,
2 cloves of slightly crushed garlic,
2 bay leaves,
2-3 allspice berries.
Boil water and use it to rinse an interior of the glass or clay jar. Set aside to cool. Add wholemeal rye flour to the jar and pour water. Stir the mixture to form a uniform slurry. Add spices – 2 cloves of slightly crushed garlic, 2 bay leaves, 2-3 allspice berries.
Cover the jar with a piece of gauze or linen cloth. Do not close it with the lid, since the sour needs some fresh air. Set aside for about 3-5 days in a warm place and give it a stir just once a day. Let it mature and the sour will gain a distinct sour smell and taste.
Now, your sour is ready to be used for the soup. Store any leftover in the refrigerator, in a closed glass jar or bottle.
4 hardboiled eggs,
250ml of beetroot sour.
Peel the hardboiled eggs and place them into a large jar of beetroot sour.
Leave them for overnight (if you wish to have just the rim of purple color or for 3 days if you wish to get a full purple color of whites.
1 carrot, half of a parsley, a quarter of a leek, and a small piece of a raw celery root,
2 medium-sized onions,
2 garlic cloves,
5 allspice berries.
2 bay leaves,
1-2 juniper berries,
3 medium-sized potatoes,
2 teaspoons of horseradish,
240 rye sours,
250g of Polish raw sausage (white sausage),
100g of smoked pork belly,
2-3 teaspoons of marjoram,
4-5 tablespoons of sour cream (~18% fat),
Hardboiled, pickled eggs, Fresh Marjoram, Camelina Sativa oil.
Wash, peel and cut 2 medium sized onions and burn them on dry. Add at the end 1 teaspoon of Marjoram. It will allow realizing the aromatic oils of it.
And the smoked pork belly, 1 carrot, half of a parsley, a quarter of a leek, and small piece of a raw celery root. Put them into a large pot and cover with water. Add garlic (2 peeled cloves), 5 allspice berries, 2 bay leaves and, optionally, 1-2 juniper berries. Boil gently for about one hour, then drain the vegetables and save the broth.
In the meantime, wash, peel and dice 3 medium sized potatoes. Add them to stock and simmer until soft. Then blend it to the creamy consistency.
Now, add 250ml of rye sour to your vegetable broth (now without vegetables). Stir both ingredients and boil for about 5 minutes. Add the Horseradish to taste.
Cut Polish raw sausage (white sausage) into thick slices and fry it a bit in the frying pan.
To the soup add 2-3 teaspoons of marjoram, sausage slices.
Cook the soup until it gets an intense aroma of meat and herbs. Add salt and pepper to taste, then turn the heat off. Add 3-5 tablespoons of sour cream (~18% fat). Stir the soup, but do not boil it any longer.
Serve while still hot, with a cut in half hard-boiled, pickled eggs, fresh marjoram, and Camelina Sativa Oil.