10 TRADITIONAL POLISH BREAKFASTS
Try these traditional Polish breakfast recipes for something new and exciting! From porridge to potato bread to crepes, bring a taste of Poland to your morning.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Polish breakfast in 30 minutes or less!
Nutrition Facts :
POLISH EASTER BREAKFAST
Grandma Bernice created this recipe over 50 years ago for Easter breakfast and made it every Easter morning in a large electric skillet. My dad carries on Grandma's tradition today, preparing this dish every Easter Sunday for our family. A separate batch without eggs is made for those with allergies and it is equally delicious. Recipe quantities are a guideline; allow 1/2 lb meat per person for extras. We serve this with rye swirl bread, butter, and prepared horseradish on the side. *Fresh kielbasa can be found at good meat markets.
Provided by cookwithlove
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- The day before brunch: Simmer kielbasa until cooked through; cool. Peel casings if desired and slice diagonally into 1/4" pieces. Bake ham if needed; cool and slice to 1/4" thickness, removing hard rind. Refrigerate prepared meats in covered container until Easter morning.
- Easter morning: Peel and slice boiled eggs. Peel horseradish root with a vegetable peeler and thinly slice, using peeler.
- Heat a large skillet over medium heat. Add kielbasa and horseradish to skillet when hot; allow to lightly brown, turning with a spatula as needed.
- Add ham and eggs to skillet when kielbasa is lightly browned. Cook until ham and eggs are heated through or until as brown as desired. Less browned will yield a more moist result, more browned will be dryer.
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- Biała kiełbasa. It wouldn't be Easter in Poland without biała kiełbasa. Biała kiełbasa is an a sausage usually made from unsmoked pork, beef, and veal, which is then covered in a pork casing and seasoned with salt, pepper, garlic, and marjoram.
- Żurek. Żurek (pronounced zhu-reck), is a very traditional sour Polish soup that is made from a homemade or store bought sourdough rye starter. Żurek is eaten year-round in Poland, not only at Easter.
- Deviled Eggs. You will find eggs in some form or another on every Polish Easter table. Eggs are symbolic of new life and the resurrection of Christ. Eggs are often boiled, stuffed, or fried.
- Śledź. Śledź (pronounced shledzh), is very popular in Poland, just as it is in other Scandinavian countries. It's often served on holidays or other special occasions.
- Chrzan. Chrzan (pronounced hzhan) is the Polish word for horseradish. It is grated and usually made into a sauce or a spread that is served on bread or meat.
- Chicken in Gelatin (Galaretka z Kurczaka) In this recipe, Anna from Polish Your Kitchen describes that her husband endearingly calls this galaretka "chicken jello," which is hilarious because this is what Elizabeth calls it!
- Vegetable Salad (Sałatka Jarzynowa) Vegetable Salad is one of Elizabeth's favorite Polish side dishes. It feels similar to an American potato salad, but it really is so much better!
- Chicken Pate (Pasztet z Kurczaka) Pasztet isn't for everyone, but it is one of Damian's favorite foods from home. He enjoys it year round, often spreading it on bread or crackers.
- Sernik. Sernik (pronounced sair-neek) is a creamy, rich cheesecake that is different from the traditional American style due to the type of cheese used.
- Mazurek. Mazurek (pronounced ma-zoo-rek), is a flat cake that can be made from different types of dough with different types of toppings. These cakes are often elaborately decorated and are usually only served at Easter.
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