Polish on Kvalifood

Sos Sliwkowy

Tue, 15 Nov 2022 07:49:33 +0100

Sos Sliwkowy - kvalifood.com

Sos sliwkowy is Polish plum sauce, traditionally served with roast duck, goose, pork, or game. It uses dried plums (prunes) soaked in wine, producing a fruity-savory sauce that cuts through the richness of fatty meats.

Makes ca. 250 ml sauce (4 servings)

Ingredients

150 g dried plums (pitted, unsmoked)
150 ml dry white wine
100 ml orange juice (fresh-squeezed)
100 ml water (or duck/poultry broth)
1 tbsp honey
1 tbsp soy sauce
1/2 lemon, juiced (ca. 15 ml)
1 small onion (ca. 70 g), finely diced
1 garlic clove (ca. 5 g), minced
1 tbsp neutral oil (or butter)
1/4 tsp ground ginger (optional)
1 pinch cayenne pepper (optional)
salt, to taste
black pepper, to taste
2-3 tbsp duck fat (or pan drippings), optional

5½ oz dried plums (pitted, unsmoked)
¾ cup dry white wine
3½ fl oz orange juice (fresh-squeezed)
3½ fl oz water (or duck/poultry broth)
1 tbsp honey
1 tbsp soy sauce
1/2 lemon, juiced (ca. 1 tbsp)
1 small onion (ca. 2½ oz), finely diced
1 garlic clove (ca. 1 tsp), minced
1 tbsp neutral oil (or butter)
1/4 tsp ground ginger (optional)
1 pinch cayenne pepper (optional)
salt, to taste
black pepper, to taste
2-3 tbsp duck fat (or pan drippings), optional

Directions

Soak dried plums in wine for at least 30 minutes (up to 1 hour).
Heat oil in a saucepan. Saute onion until softened (4-5 minutes). Add garlic, cook 30 seconds.
Add plums with their wine, orange juice, water, honey, and soy sauce. Add ginger and cayenne if using.
Bring to a boil, then simmer 15 minutes until plums are very soft and liquid has reduced.
Blend with an immersion blender until smooth.
Stir in lemon juice and duck fat if using.
Adjust seasoning. Thin with broth or water if needed. Serve warm.

Notes

Cream variant (for pork): skip the wine-orange base. Simmer plums in 60 ml brandy + 30 ml water, blend, then finish with 60 ml heavy cream and fresh dill.
Keeps 4-5 days refrigerated. Freezes well.
Dried prunes are the default. For fresh plums, use tart varieties, increase quantity to 300 g, and skip soaking.

Sos Chrzanowy

Fri, 10 Dec 2021 20:43:03 +0100

Sos Chrzanowy - kvalifood.com

Sos chrzanowy is Polish cold horseradish sauce – grated horseradish mixed with sour cream. It is a traditional Easter accompaniment served with boiled eggs, cold cuts, and sausage. The recipe is very simple; the horseradish-to-cream ratio controls the heat level.

Makes ca. 200 g (4 servings)

Ingredients

50 g grated horseradish (fresh root, finely grated, or quality jarred with 70%+ horseradish)
125 g full-fat sour cream (18% fat or higher)
1 tbsp lemon juice (ca. 15 ml)
1 pinch sugar
salt, to taste
white pepper, to taste

2 oz grated horseradish (fresh root, finely grated, or quality jarred with 70%+ horseradish)
4½ oz full-fat sour cream (18% fat or higher)
1 tbsp lemon juice (ca. 1 tbsp)
1 pinch sugar
salt, to taste
white pepper, to taste

Directions

If using fresh root, peel and finely grate. Work near an open window. If using jarred, drain excess liquid.
Combine sour cream, horseradish, and lemon juice. Stir until smooth.
Season with sugar, salt, and white pepper.
Refrigerate at least 15 minutes before serving.
Serve cold with boiled eggs, roasted pork or beef, kielbasa, or cold cuts.

Notes

Start with a 1:2.5 ratio (horseradish to cream). Increase horseradish for more heat.
Substitute half the sour cream with plain yogurt for a tangier version.
Boiled egg variation: grate 1-2 hard-boiled eggs into the sauce for a milder, richer version.
Fresh horseradish loses potency quickly once grated. Make the sauce shortly before serving.
Keeps 3-5 days refrigerated.

Sos Pieczeniowy

Thu, 08 Jul 2021 13:38:38 +0100

Sos Pieczeniowy - kvalifood.com

Sos pieczeniowy is Polish roasting gravy – the pan drippings from a roast, thickened with flour and seasoned with allspice and bay leaf. It is the standard gravy served with roasted meats and Polish dumplings.

Makes ca. 500 ml (4 servings)

Ingredients

150-200 ml meat drippings from roasting (pork, beef, or chicken)
300-350 ml water (or unsalted stock)
2 tbsp wheat flour (about 16 g)
1 tbsp butter (about 14 g)
3 allspice berries
2 bay leaves
salt, to taste
black pepper, to taste
1 tbsp sour cream (optional)
1 tsp tomato concentrate (optional)

¾–¾ cup meat drippings from roasting (pork, beef, or chicken)
1¼–1½ cups water (or unsalted stock)
2 tbsp wheat flour (about ½ oz)
1 tbsp butter (about ½ oz)
3 allspice berries
2 bay leaves
salt, to taste
black pepper, to taste
1 tbsp sour cream (optional)
1 tsp tomato concentrate (optional)

Directions

Pour drippings into a saucepan. Skim off excess fat but keep some. Add water or stock, bring to a gentle boil.
Mix flour with 3-4 tbsp cold water until completely smooth.
While stirring the simmering liquid continuously, pour in the flour slurry in a thin stream. Stir until thickened, about 2-3 minutes.
Add allspice and bay leaves. Simmer on low 10-15 minutes.
Add butter and stir until incorporated.
Season with salt and pepper. Stir in tomato concentrate or sour cream if using.
Strain through a fine-mesh sieve. Serve hot.

Notes

No drippings? Use 500 ml stock, increase butter to 2 tbsp, and add 1 tsp tomato concentrate.
Potato starch alternative: replace flour with 1 heaping tsp potato starch. Add at the end – it thickens instantly.
For a dark version, dry-toast the flour until golden before mixing with water.
Serve with kopytka, kluski slaskie, mashed potatoes, or roasted meats.

Sos Tatarski

Fri, 14 Jul 2017 14:58:28 +0100

Sos Tatarski - kvalifood.com

Sos tatarski is Polish tartare sauce – mayonnaise mixed with sour cream, pickled cucumbers, and pickled mushrooms. The mushrooms are what distinguish it from Western tartare sauce. It is traditionally associated with Easter.

Makes ca. 300 ml (4-6 servings)

Ingredients

120 g mayonnaise
60 g sour cream
2 medium dill pickles, finely diced (lacto-fermented, ca. 120 g)
6 pickled mushrooms, finely diced (ca. 48 g)
1 tsp Dijon (or Polish) mustard
1/2 small red onion (ca. 35 g), finely diced
1 tbsp fresh chives, chopped
1 tsp fresh dill, chopped
1/2 tsp sugar (optional)
salt, to taste
black pepper, to taste

4 oz mayonnaise
2 oz sour cream
2 medium dill pickles, finely diced (lacto-fermented, ca. 4 oz)
6 pickled mushrooms, finely diced (ca. 1½ oz)
1 tsp Dijon (or Polish) mustard
1/2 small red onion (ca. 1 oz), finely diced
1 tbsp fresh chives, chopped
1 tsp fresh dill, chopped
1/2 tsp sugar (optional)
salt, to taste
black pepper, to taste

Directions

Finely dice the pickles, mushrooms, and onion. Chop chives and dill.
Combine mayonnaise, sour cream, and mustard. Stir until smooth.
Fold in pickles, mushrooms, and onion.
Add chives and dill. Stir to combine.
Season with salt, pepper, and sugar if too tart.
Refrigerate at least 30 minutes before serving.

Notes

Pickled mushrooms (grzyby marynowane) are what makes this distinctly Polish. The sauce still works without them, but it becomes a generic tartare sauce.
Polish lacto-fermented pickles (ogorki kiszone) have a different flavor than vinegar-brined gherkins. Adjust sugar accordingly.
A splash of pickle juice or lemon juice adds tang if the sauce feels flat.
Serve cold with boiled eggs, cold cuts, smoked fish, or sausages.
Keeps 2-3 days refrigerated.

Sos Pieczarkowy

Mon, 26 Oct 2015 02:15:07 +0100

Sos Pieczarkowy - kvalifood.com

Sos pieczarkowy is Polish mushroom sauce – cultivated mushrooms sauteed in butter, enriched with sour cream. It is one of the most common everyday sauces in Polish cooking, served with cutlets, dumplings, pasta, or mashed potatoes.

Makes 4 servings

Ingredients

400 g cremini (or white button) mushrooms, sliced 3-4 mm thick
2 tbsp butter (28 g)
1/2 medium onion (ca. 50 g), finely diced
1 garlic clove (ca. 5 g), minced
60 ml dry white wine (or chicken stock)
120 g sour cream (18% fat minimum; 30% preferred)
60 ml chicken (or vegetable) stock
1 tbsp fresh dill, chopped (or 1/2 tsp dried)
1/2 tsp salt
1/4 tsp freshly ground black pepper
2-3 dried porcini mushrooms, ground to powder (optional)

14 oz cremini (or white button) mushrooms, sliced 3-4 mm thick
2 tbsp butter (1 oz)
1/2 medium onion (ca. 2 oz), finely diced
1 garlic clove (ca. 1 tsp), minced
2 fl oz dry white wine (or chicken stock)
4 oz sour cream (18% fat minimum; 30% preferred)
2 fl oz chicken (or vegetable) stock
1 tbsp fresh dill, chopped (or 1/2 tsp dried)
1/2 tsp salt
1/4 tsp freshly ground black pepper
2-3 dried porcini mushrooms, ground to powder (optional)

Directions

Melt butter in a wide pan over medium-high heat. Add mushrooms in a single layer. Cook 10-12 minutes until liquid evaporates and mushrooms are golden.
Reduce heat. Add onion, cook 2-3 minutes. Add garlic, cook 1 minute. Add dried mushroom powder if using.
Pour in wine. Scrape up browned bits. Simmer 3-4 minutes until mostly reduced.
Add stock. Stir in sour cream and pepper. Cook on low 3-5 minutes. Do not boil vigorously.
Adjust salt. Stir in fresh dill just before serving.

Notes

Sour cream is the more traditionally Polish dairy choice. Heavy cream is also fine.
Dried porcini powder bridges the gap between the everyday and the wild mushroom version.
Do not reheat vigorously after adding sour cream – it can break.
Serve with pork or chicken cutlets, kopytka (potato dumplings), kluski, or mashed potatoes.

Sos Koperkowy

Sun, 27 May 2012 04:51:36 +0100

Sos Koperkowy - kvalifood.com

Sos koperkowy is Polish dill sauce – a roux-thickened broth and cream sauce finished with fresh dill. It is quick to make and traditionally served with fish, meatballs (pulpety), or boiled potatoes.

Makes ca. 350 ml (4 servings)

Ingredients

240 ml chicken (or vegetable) broth
80 ml heavy cream (30% fat)
1 tbsp butter (14 g)
1 tbsp all-purpose flour (8 g)
1 bunch fresh dill, finely chopped (about 30 g)
1 tsp lemon juice
salt, to taste
white pepper, to taste

1 cup chicken (or vegetable) broth
2¾ fl oz heavy cream (30% fat)
1 tbsp butter (½ oz)
1 tbsp all-purpose flour (1½ tsp)
1 bunch fresh dill, finely chopped (about 1 oz)
1 tsp lemon juice
salt, to taste
white pepper, to taste

Directions

Melt butter in a saucepan over medium heat. Add flour, stir continuously about 1 minute until it bubbles and turns slightly golden.
Gradually pour in broth while whisking constantly. Bring to a simmer.
Slowly stir in the cream. Cook 2-3 minutes, stirring, until the sauce coats the back of a spoon.
Season with salt, white pepper, and lemon juice.
Remove from heat. Stir in the chopped fresh dill. Serve immediately.

Notes

Always add dill at the end or off heat – cooking kills the flavor and color.
Replace heavy cream with sour cream for a tangier, equally traditional version. Add off heat to prevent curdling.
Optional garlic: cook 2 crushed cloves in the butter before adding flour.
Serve with steamed or poached fish, Polish meatballs, boiled potatoes, or vegetables.

Cwikla

Sun, 20 Jun 2010 12:31:04 +0100

Cwikla - kvalifood.com

Cwikla is a Polish beetroot-horseradish relish served cold with meats, especially at Easter. It has been documented in Polish cooking since 1567. The horseradish-to-beet ratio is the main variable – adjust to your heat preference.

Makes ca. 500 ml (one medium jar)

Ingredients

500 g beetroot (3-4 medium beets)
60 g fresh horseradish root, peeled, finely grated
2 tbsp lemon juice (ca. 30 ml)
1 tsp sugar
1/2 tsp fine salt
freshly ground black pepper, to taste

1 lb beetroot (3-4 medium beets)
2 oz fresh horseradish root, peeled, finely grated
2 tbsp lemon juice (ca. 1 fl oz)
1 tsp sugar
1/2 tsp fine salt
freshly ground black pepper, to taste

Directions

Wash beets without peeling. Boil in water 45-60 minutes until tender when pierced. Alternatively, wrap in foil and bake at 180C for about 1 hour.
Let cool. Peel (wear gloves to avoid staining).
Grate beets on a box grater using both fine and coarse sides for varied texture. Drain excess liquid in a strainer.
Peel and finely grate the horseradish. Work near an open window.
Combine beets, horseradish, lemon juice, sugar, and salt. Mix well. Season with pepper.
Adjust: more sugar if too sharp, more lemon if flat, more horseradish if too mild.
Transfer to a jar. Refrigerate at least a few hours before serving.

Notes

Start with 60 g horseradish and increase to taste. Some Polish cooks use equal parts beet and horseradish.
Grated apple (about half an apple) mellows the heat – a traditional variation.
Vinegar can replace lemon juice.
Keeps 2 weeks refrigerated. Horseradish heat fades over time. Do not freeze.
Serve with cold cuts, kielbasa, roasted meats, ham, hard-boiled eggs, or herring.