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Buraki (Pickled beetroot with horseradish) recipe

Buraki (Pickled beetroot with horseradish) recipe



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  • Preserves

Buraki is beetroot marinated with horseradish from a recipe from Upper Silesia that has been handed down in our family for generations. It's a must for every Christmas and Easter meal. Buraki is eaten with mini sandwiches, boiled sausages, bread, rolls, cold sliced meat and more.

1 person made this

IngredientsServes: 2

  • 3 to 5kg beetroot
  • 2 to 3 (170g) jars horseradish, to taste
  • 1 1/2 tablespoons caster sugar
  • 1 pinch salt

MethodPrep:10min ›Extra time:1hr › Ready in:1hr10min

  1. Boil beetroot in plenty of water in a large pot till it can be pierced with a knife. Depending on the size that can take up to 1 hour.
  2. Drain and peel quickly while still warm (wear disposable gloves to avoid staining your hands).
  3. Grate finely and mix with horseradish to taste, 2 jars if you like it spicy, 3 jars if you like it extra spicy. Add sugar and salt and keep in mind that the beetroot will develop flavour while marinating so don't overdo the horseradish and seasoning.
  4. Fill into large sterilised jars, close tightly and store in the fridge. Let marinate for a few days and use within 1 to 2 weeks.

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How To make Cwikla

In this video Anna of PolishYourKitchen.com teaches you how to make two favorite Polish condiments: prepared horseradish and horseradish with beets. Both will super popular around Easter and will be served with Polish fresh sausage and added to our a soup that is also served at Easter: żurek.

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HOW TO MAKE BEET HORSERADISH - A FAT FREE VEGAN RECIPE FOR POLISH CWIKLA | Vegan Michele

Hello! Here's a very tasty savory yet sweet easy to make recipe to add to just about anything you might want a little flavor on. This beet, horseradish spread is completely fat free and goes great on toast or a veggie loaded sandwich. Adding so much flavor!! I hope you try this out and that you like it as much as me:)

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Polish Beetroot Salad - Cwikla - Recipe #157

It is simple beetroot salad, very typical for Polish table!
I hope you enjoy!

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4 beetroots around 400 g
4 tbs of grated horseradish
juice of 1/2 lemon
1 tsp of sugar
salt to taste
Instructions:

Wash the beetroots and cook until tender around 1 hour to 1 and 1/2. Run under cold water and let cool down completely.
Peal the beetroots off and grate on medium grid. I am always using gloves for this because beetroots stain the skin.
Add horseradish, lemon and spices to taste, mix until all is very well combined.
Refrigerate for at least two hours before serving.
Enjoy!

Ćwikła domowym sposobem

Pełny opis wraz ze składnikami oraz przepisem, znajdziesz na naszym blogu :)

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How to make Polish-style home-made sauerkraut - learning Polish food.

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Below is a list of tools and my favorite things I use in my kitchen. The links listed are affiliate links, this means that if you choose to buy something, I will get a few cents from that sale. This doesn’t affect the price of the item, just lets me generate a bit of income for providing you free content on my blog /polishyourkitchen.com/, and this channel. I only list items that I use /or used/, know, love and feel confident in recommending them to you. Thank you for your support.

Lodge cast iron pot / Dutch oven with lid:
KitchenAid:
Pasta roller:
KitchenAid sausage attachment:
Bundt cake pan:
Food processor:
Measuring cups:
Measuring spoons:
Silicone spatulas:
Pierogi cutter:
Egg slicer examples:
or or
I have not used this particular brand SAUSAGE STUFFER but it looks exactly like the one I have, so I can recommend the design (quality, however, I cannot guarantee):

Food items I recommend:
Wild mushrooms:
Natural Casings:

OTHER WAYS TO SUPPORT ME AND MY CHANNEL:
You may also choose to support my blog and my channel by donating a few bucks via PayPal at Your support is greatly appreciated and allows me to create more recipes, more photography and more videos for your to enjoy. Thank you kindly.

Content I provide on my blog and YouTube channel is free and will always be free. Financial support is not required to enjoy it. Other ways to support me:
1. Watch my videos /all the way through/ and hit the LIKE button under each video.
2. Subscribe to my YouTube channel.
3. Subscribe to my blog @ polishyourkitchen.com - just type your email address into SUBSCRIBE line.

Cabbage Salad - Surówka z Kapusty - Recipe #286

Very quick and easy but perfect to go with schabowy! I hope you enjoy!

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Russian Creamy Beetroot Salad Recipe - Beet Salad - Салат из свеклы

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Today I will show you how to make Russian creamy beetroot salad. This is one of my favorite Russian salads. The combination of sweet beets, creamy sour cream dressing, plus that wonderful crunch from the onion is the almost to good to be true. You can serve it as a salad or if you grate the beets finer, and serve it on bread as bruschetta.

Cucumber Salad - Mizeria - Recipe #116

This is a Polish quick cucumber salad, very easy to put together and very tasty! Serve it with some meat and potatoes for example.

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Music:Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0

one large cucumber
1/4 cup of sour cream or greek yogurt
pinch of sugar
1 tsp of lemon juice
salt and pepper
baby dill
Instructions:

Wash and peel your cucumber.
Slice cucumber in thin slices, you can do it with a knife, mandolin or your food processor for bigger amounts.
Season the cucumber with a salt and set aside.
Prepare your dressing by mixing sour cream with sugar, lemon juice, salt and pepper (you can add chopped baby dill at this point). Mix it well.
If your cucumber let a lot of juice drain it before adding the dressing. I usually keep a bit of juice for the flavour.
Add the dressing to your sliced cucumbers and mix well.
Garnish with some fresh baby dill and serve.
Enjoy!

Healthy Beet Salad Recipe (Salatka z Burakow)

Polish DONUTS - PĄCZKI How to make Polish food by Polish Your Kitchen

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Want to sponsor a video? Email me at [email protected]

To see more videos, please subscribe. New video posted every Monday.

Below is a list of tools and my favorite things I use in my kitchen. The links listed are affiliate links, this means that if you choose to buy something, I will get a few cents from that sale. This doesn’t affect the price of the item, just lets me generate a bit of income for providing you free content on my blog /polishyourkitchen.com/, and this channel. I only list items that I use /or used/, know, love and feel confident in recommending them to you. Thank you for your support.

KitchenAid:
Pasta roller:
KitchenAid sausage attachment:
Bundt cake pan:
Food processor:
Measuring cups:
Measuring spoons:
Silicone spatulas:

Food items I recommend:
Wild mushrooms:
Natural Casings:

OTHER WAYS TO SUPPORT ME AND MY CHANNEL:
You may also choose to support my blog and my channel by donating a few bucks via PayPal at paypal.me/polishyourkitchen Your support is greatly appreciated and allows me to create more recipes, more photography and more videos for your to enjoy. Thank you kindly.

Content I provide on my blog and YouTube channel is free and will always be free. Financial support is not required to enjoy it. Other ways to support me:
1. Watch my videos /all the way through/ and hit the LIKE button under each video.
2. Subscribe to my YouTube channel.
3. Subscribe to my blog @ polishyourkitchen.com - just type your email address into SUBSCRIBE line.

Ćwikła - buraczki z chrzanem - TalerzPokus.tv

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na licencji CC Attribution 3.0 Unported (CC BY 3.0)

WARZYWA, sałatka, potrawy z warzyw, sałatka z buraczków z chrzanem (ćwikła), Wielkanoc, chrzan,

sałatka z buraczków z chrzanem (ćwikła)
beetroot salad with horseradish (beetroot)

SAŁATKA Z BURAKÓW Z CHRZANEM.
(ĆWIKŁA).
12 szt - buraki duże ,
850g chrzan tarty (5 słoiczków),
domowy ocet jabłkowy ,
przyprawy:sól, pieprz czarny mielony, kminek mielony

Beetroot salad with horseradish,
(BEETROOTS),
12 pcs - large beets,
850g grated horseradish (5 jars),
homemade apple cider vinegar,
spices: salt, ground black pepper, ground cumin,

w projekcji ćwikła. Wyszorowane buraki ugotowałam w szybkowarze, przestudzone obrałam i starłam na tarce o drobnych oczkach. Starte buraki wymieszałam z przyprawami i chrzanem. Buraki można włożyć do słoików tak jak ja to zrobiłam lub przełożyć do kamiennego garnka należy je wtedy ubić jak kiszonkę, powinny być przykryte płynem, na kamiennym garnku zawiązuj kieckę z pergaminu a na słojach kiecka z ręcznie tkanego płótna…. Skarby te oczywiście przechowywać należy w chłodnym miejscu.
Buraki z sezonu 2020 podobnie jak dynia są bardzo soczyste i słodziutkie tym razem prosto z Tesco. Podaję je do sztuki mięsa, kotletów mielonych z mięsa, ryb …. i oczywiście na kanapce obowiązkowo z jajkiem

in beetroot projection. I boiled the scrubbed beetroots in a pressure cooker, peeled them when cooled and grated them on a fine-mesh grater. I mixed the grated beets with spices and horseradish. Beets can be put in jars as I did or put into a stone pot, then they should be compacted like silage, they should be covered with liquid, tie a parchment dress on the stone pot and a petticoat made of hand-woven cloth on the jars…. Of course, these treasures should be kept in a cool place.
Beets from the 2020 season, just like the pumpkin, are very juicy and sweet, this time straight from Tesco. I give them to pieces of meat, minced meat, fish…. and of course on a sandwich with an egg

Ćwikła buraki z chrzanem jak zrobić przepis na obiad

Ćwikła buraki z chrzanem jak zrobić przepis na obiad możesz włożyć maskę przeciw gazową i google by nie płakać-ale warto dla dobrego smaku się poświęcić.Takie buraczki lepsze jak lekarstwa wyleczą katar i kaszel.Potrzebujemy tylko buraków,chrzanu,cukru,soli i wody oraz trochę soku z cytryny i chęci by je zrobić ugotować i nie płakać.
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filmy kulinarne przepisy na kurczaka obiad kolacje

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na obiad śniadanie kolacje

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deser-filmy kulinarne przepis

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przepisy na obiad śniadanie kolacje

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filmy kulinarne przepisy dekorowanie

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twarożek kolacje śniadanie obiad

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filmy kulinarne przepisy

Przepis sos grzybowy filmy kulinarne przepisy na sosy

Przepis karczek duszony sos filmy kulinarne przepisy
na obiad śniadanie kolacje

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filmy kulinarne przepisy na obiad

Healthy Vegan Recipes - MY NEW HORSERADISH DRESSING - Oil Free - SOS Free

I've been playing around with a new horseradish sauce that I wanted to show you! Here I will make it into a delicious spinach salad as well as a buddha bowl with lentils, brown rice, broccoli, white beans, and sautéed onions and mushrooms. I recommend almost doubling the beans and water to dilute the strength of this thing. It came out purple for me which means it was pretty strong! Hope you love it!

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Cabbage Salad - Surowka z Kapusty - Recipe #242

Great addition to your lunch or dinner! It is very refreshing and goes perfectly with meat but I love on its own as well.
I hope you enjoy!

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Surowka z Kapusty - Cabbage Salad

1 head of white cabbage
5 medium carrots
1 cup of corn oil
1 cup of sugar
1 cup of white vinegar
1/4 cup of sea salt
3 to 5 cloves of garlic

Peal the carrots and grate on the medium size grater. Chop the cabbage. Mix the vegetables in a large bowl.
Combine oil, sugar and vinegar together. Add minced garlic. Add 1 litre of boiling water. Stir until all is well combined.
Add the liquid to the bowl with cabbage making sure that the cabbage is completely covered. Let it cool down completely before transferring to air tight container. Store in a fridge.
Enjoy!

Polish BEET SALAD How to make Polish food by Polish Your Kitchen

Video by Polish Your Kitchen teaching you step-by-step how to make Polish beet salad.

Link to BEET SALAD recipe:

Link to Facebook:
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Link to cookbook:
Link to t-shirt shop:

Want to sponsor a video? Email me at [email protected]

To see more videos, please subscribe. New video posted every Monday.

Below is a list of tools and my favorite things I use in my kitchen. The links listed are affiliate links, this means that if you choose to buy something, I will get a few cents from that sale. This doesn’t affect the price of the item, just lets me generate a bit of income for providing you free content on my blog /polishyourkitchen.com/, and this channel. I only list items that I use /or used/, know, love and feel confident in recommending them to you. Thank you for your support.

KitchenAid:
Pasta roller:
KitchenAid sausage attachment:
Bundt cake pan:
Food processor:
Measuring cups:
Measuring spoons:
Silicone spatulas:

Food items I recommend:
Wild mushrooms:
Natural Casings:

OTHER WAYS TO SUPPORT ME AND MY CHANNEL:
You may also choose to support my blog and my channel by donating a few bucks via PayPal at paypal.me/polishyourkitchen Your support is greatly appreciated and allows me to create more recipes, more photography and more videos for your to enjoy. Thank you kindly.

Content I provide on my blog and YouTube channel is free and will always be free. Financial support is not required to enjoy it. Other ways to support me:
1. Watch my videos /all the way through/ and hit the LIKE button under each video.
2. Subscribe to my YouTube channel.
3. Subscribe to my blog @ polishyourkitchen.com - just type your email address into SUBSCRIBE line.

A Polish fast food legend - famous ZAPIEKANKI - open faced toasted sandwiches.

In this video Anna of PolishYourKitchen.com teaches you how to make a famous Polish fast food: ZAPIEKANKI! Please watch and SUBSCRIBE!

Link to apron/t-shirt/merch shop:
Link to Facebook:
Link to Instagram:
Link to mini cookbook on Amazon:

Want to sponsor a video? Email me at [email protected]

To see more videos, please subscribe. New recipe video posted every Monday plus BONUS videos on random basis.

Below is a list of tools and my favorite things I use in my kitchen. The links listed are affiliate links, this means that if you choose to buy something, I will get a few cents from that sale. This doesn’t affect the price of the item, just lets me generate a bit of income for providing you free content on my blog /polishyourkitchen.com/, and this channel. I only list items that I use /or used/, know, love and feel confident in recommending them to you. Thank you for your support.

Lodge cast iron pot / Dutch oven with lid:
KitchenAid:
Pasta roller:
KitchenAid sausage attachment:
Bundt cake pan:
Food processor:
Measuring cups:
Measuring spoons:
Silicone spatulas:
Pierogi cutter:
Egg slicer examples:
or or
I have not used this particular brand SAUSAGE STUFFER but it looks exactly like the one I have, so I can recommend the design (quality, however, I cannot guarantee):

Food items I recommend:
Wild mushrooms:
Natural Casings:

OTHER WAYS TO SUPPORT ME AND MY CHANNEL:
You may also choose to support my blog and my channel by donating a few bucks via PayPal at Your support is greatly appreciated and allows me to create more recipes, more photography and more videos for your to enjoy. Thank you kindly.

Content I provide on my blog and YouTube channel is free and will always be free. Financial support is not required to enjoy it. Other ways to support me:
1. Watch my videos /all the way through/ and hit the LIKE button under each video.
2. Subscribe to my YouTube channel.
3. Subscribe to my blog @ polishyourkitchen.com - just type your email address into SUBSCRIBE line.

Real Polish recipe for lazy pierogi - PIEROGI LENIWE - how to make Polish food.

In this video Anna of PolishYourKitchen.com teaches you how to make delicious Polish dish called LAZY PIEROGI - PIEROGI LENIWE, a soft dumpling made from Farmer's cheese, topped with sweet and savory buttered breadcrumbs. Please watch and SUBSCRIBE!

Link to LAZY PIEROGI recipe:
Ling to FARMER'S CHEESE recipe:

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Link to Facebook:
Link to Instagram:
Link to mini cookbook on Amazon:

Want to sponsor a video? Email me at [email protected]

To see more videos, please subscribe. New recipe video posted every Monday plus BONUS videos on random basis.

Below is a list of tools and my favorite things I use in my kitchen. The links listed are affiliate links, this means that if you choose to buy something, I will get a few cents from that sale. This doesn’t affect the price of the item, just lets me generate a bit of income for providing you free content on my blog /polishyourkitchen.com/, and this channel. I only list items that I use /or used/, know, love and feel confident in recommending them to you. Thank you for your support.

Lodge cast iron pot / Dutch oven with lid:
KitchenAid:
Pasta roller:
KitchenAid sausage attachment:
Bundt cake pan:
Food processor:
Measuring cups:
Measuring spoons:
Silicone spatulas:
Pierogi cutter:
Egg slicer examples:
or or
I have not used this particular brand SAUSAGE STUFFER but it looks exactly like the one I have, so I can recommend the design (quality, however, I cannot guarantee):

Food items I recommend:
Wild mushrooms:
Natural Casings:

OTHER WAYS TO SUPPORT ME AND MY CHANNEL:
You may also choose to support my blog and my channel by donating a few bucks via PayPal at Your support is greatly appreciated and allows me to create more recipes, more photography and more videos for your to enjoy. Thank you kindly.

Content I provide on my blog and YouTube channel is free and will always be free. Financial support is not required to enjoy it. Other ways to support me:
1. Watch my videos /all the way through/ and hit the LIKE button under each video.
2. Subscribe to my YouTube channel.
3. Subscribe to my blog @ polishyourkitchen.com - just type your email address into SUBSCRIBE line.

Eat Well, Cook Fresh with Jun Tanaka - Salmon with Beetroot Salsa and Horseradish

Packed with mood lifting omega 3's and steamed to perfection, this Salmon with beetroot salsa and horseradish is the perfect pick me up. Watch Jun to find out how to recreate this delightful dish.

Find out more about the Panasonic 8 Series Combi Steam Microwave Oven and a downloadable recipe booklet visit:

Horseradish red beets sauce. Ukrainian cuisine

Fried Beets - Super Side Dish -Smazone Buraczki #8

Селедка Под Шубой - Gawin ito sa Carrots at Patatas | Russian Beet Salad With Herring Recipe

Beet salad with herring Селедка Под Шубой is a Russian layered salad composed of diced pickled herring covered with layers of grated boiled vegetables (potatoes, carrots, beetroots), chopped onions, and mayonnaise.

3 boiled carrots .
3 boiled beetroot’s
3 boiled eggs
4 boiled potatoes .
Salted herring fish
Mayonnaise

Note: You can add and adjust all the ingredients.

For the instructions on how to make | cook | bake | roast - please watch the full video.
Thank you . .

Pan Seared Duck Breast with Green Peppercorns & Enriched Beet Relish

Chef Tim’s third installment of his duck trilogy looks to be the most mouthwatering yet. Step inside the test kitchen for inspiration from this delicious dish. If nothing more, the puns are sure to quack you up.

For more recipes and ideas visit dennisexpress.com/chef

Simple Beetroot Relish - Paul Merrett

In this second instalment to Paul's Chicken Stew meal, he makes some Beetroot Relish as the perfect side dish.

Recipe Horseradish Cheese Dip

Welcome to Ania's Kitchen

Hi I'm Ania,
I would like to share with you my favourite recipes: traditional and not so traditional Polish recipes, and sometimes recipes from all around the world that are just too good to be kept secret. Come and join me in my kitchen for a great cooking adventure!

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Recipe Club - Polish Bigos / Potato Salad / Horseradish & Beetroot

Polish Kitchen Healthy Scrambled Eggs Recipe

Polish Kitchen Healthy Scrambled Eggs Recipe

Beetroot and Ginger Quick Pickle

This quick pickle made with raw beetroot and fresh ginger is super easy to make and a perfect side for Asian dishes .
.
. Peel and slice 500g beetroot (you might want to wear clean rubber gloves) and pack into a jar.
. Make your brine by placing 250ml Aspall cyder vinegar, 125ml water, 50g golden granulated sugar, 20g fresh ginger root (peeled and cut into thin matchsticks), 1 medium-hot red chilli (whole, slit along one side), 1 tbsp coriander seeds, ½ tspn Bart’s peppercorns (pink or black), 1 tspn sea salt and 2 dried lime leaves (shredded) into a pan and heating until the sugar has dissolved.
. Bring to a boil, pour the spiced vinegar over the beetroot and seal the jar.
. Once cooled, refrigerate for at least 24 hours before eating. This pickle will then keep in the fridge for 2 weeks.

Visit for full recipe details.

Polish cooking - FRIED CABBAGE - KAPUSTA ZASMAŻANA - How to make Polish food.

In this video Anna of PolishYourKitchen.com teaches you how to make a Polish classic: a creamy cabbage with bacon and onions, topped with fresh dill.

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Buraki (Pickled beetroot with horseradish) recipe - Recipes

1 pack of crayfish (cooked): 3,20 €

27 comments:

Masz rację, polski litewski chłodnik zasługuje na światową sławę. To jest Żurek letnich miesięcy! Cudne zdjęcia, jak zawsze.

przeze mni wielbiony od dziecka :)
ma wspaniały kolor!

Not that your earlier posts were in any way inferior, but this one is your pièce de résistance so far. C'est magnifique! The colors, the shapes, the arrangement, those seafood tails and that egg atop them. You have truly brought the common beet into the palace.

While the use of this root veg in the West might still be considered a fancy novelty and a good grounds for overcharging patrons in posh restaurants, this deep red fella is such a commoner that indeed it's name in Polish is used to describe a peasant, and less than noble behaviour. (Feudal traditions are still present in our culture, and a mere suggestion of someone's rural heritage is considered an act of offence, the honor of the offended to be restored only by duel o))

The red color of it, so deep it is often used as dye resembles the tan on faces of those who work outside mainly, exposed to the whims of elements, therefore "a burak" would be equivalent of a redneck. But, as I noticed some time ago, the word itself is similar to German "bauer", or Dutch "boer", both meaning a farmer or a peasant. Maybe this be the source of this invective.

But I drifted of again, I'm sorry. Where was I? Oh, the beetroot!

Glycemic Index? Montignac Diet? Get outta here! That's something good for people who have lost their own taste, the basis of sound judgement and the ability to reason. If someone's so confused in this world that they don't trust their own instincts, cannot decide what's best for them only by looking at it, smelling and tasting, than all King's men won't help them with their dietary regimes. Dear foreigners (to this vegetable): Beets are good! Trust the Poles on this one. And Magda's soup must be the most beautiful beetroot creation that I have ever seen. And I sure hope to taste one fine day.

Lidko, wedlug mnie tez zasluguje choc na odrobine docenienia, o :). Ta zupa szczegolne miejsce zajmuje w moim sercu i dlatego tez chcialam sie postarac, aby jak najpiekniej wygladala.

My, dzieki, ze wpadlas. Chlodnikozercy wszystkich krajow laczcie sie.

I absolutely LOVE beets! I do not understand people who do not like beets!
Now thanks to you I can widen my repertoire of Beet-recipes! I did not know they were so popular in Poland.
To answer your question, it is very difficult for me to recommend one dish over another I don't know what your friends or relatives like! My suggestion is just to browse and click on something that appeals to you. It also depends on what is available in Poland.
Have a great holiday!

I really loved this post! Not only did you give us a great recipe we got to learn something as well. I really enjoy your blog and will be back as ofte as is possible. I hope you are having a wonderful day. Blessings. Mary

I love beets under any form or shape, and I know I would love this soup. Beets are popular in Eastern Europe, so many wonderful ways to prepare them. When I look at the cost of groceries, I forgot how cheaper it is in Europe, my goodness I bought a few apples today for $12, and a bag of cherries for $10. That is ridiculous.

I am a beet lover! And a lover of your soup. I've seen beet soups before and they usually only have a few ingredients in them. This one has tons of flavor! And some ingredients that are unique to me. Thanks for sharing all your interesting information.

Przepiekne zdjecia. Jestem pod ogromnym wrazeniem. Chlodniku litewskiego prawde mowiac jeszcze nie jadlam i nie robilam. Na pewno wiele stracilam wiec zamierzam niedlugo to nadrobic :)

This post will change the mind of these non-beetroot eaters! Looks gorgeous and sounds just delicious! Love these stunning and mouthwatering pictures.

Magdaleno, gratuluję Ci wspaniałego promowania kuchni polskiej! Piękne zdjęcia :)

Majko, trudno uwierzyć, że nie jadłaś nigdy chłodnika litewskiego, szczerze polecam, o ile lubisz buraki i te kombinacje smakowe, rzecz jasna. Dziękuję za komplementy i wizytę na blogu.
Quinoamatorko, dzienks. Wielu ludzi pewnie się puka w głowę, ale to taki mój konik. Mam wrażenie, że większość myśli, iż polska kuchnia nie ma niczego ciekawego do zaprezentowania światu. Pozdrawiam.

Hi, Szalony ! Oui, les betteraves ! Elles sont délicieuses !
Thanks for complimenting me. But you are right as regards the other meaning of the “beet” word. I will adjust my post accordingly.
I wanted to present this soup already three weeks ago, but I could not find any young beetroots in my neighborhood. I bought them only last week and here you have them!
Beets are known in French cooking, but to my surprise, in a non-appetizing version. When I was working in the Alsace region, they were always served cooked and cut in cubes in a cantina – and that’s it. I can understand why so many French do not like them.
Now, the red and common fella is served in fancy restaurants, as other forgotten and “ancient” vegetables. Famous chefs create sophisticated starters or medieval variations. The beets appeared even on covers of fancy French food magazines.
I entirely share your opinion as regards the Glycemix Index and Montignac diet. Get outta here and never come back!
Take care Kucharsz, and thanks so much for you incredible comment!

Tasteofbeirut: It is great that you love beets! I will present more beet recipes in coming weeks. Take care !

Mary: thanks, I appreciate this a lot. I will try to present other interesting and regional food and dishes, with some information that maybe will be useful. Have a good day, too.

Angie thanks for visiting the blog but unfortunately I am not so convinced if my post will change the mind of these non-beetroot eaters. My aunt, for example, who does not like beets, told me that my beets looked great, but this did not convinced her to eat them !

Cinnamon_Girl: that’s great that you love beets, because they are delicious (pity for those who do not like them). This version of the cold soup is quite unique, its daily version comprises usually hard boiled eggs (which is delicious, too).

Citronetvanille: nice to read that you like those awful beets, too. Fruits and vegetables are cheaper in Poland, than in France, in particular in the season. But at the same time, people do not earn so much money. However, twelve bucks for few apples sounds really expensive!

I love beets, I love soups and obviously I love your pictures. ) I use to make my own sour beet concentrate in Poland (it is rich in iron) and looks like I have to start making this again, because I miss this taste so much. This souo is definately worth trying!

Magda, you've made my day ! Not knowing about your new cold beet soup post until, Today I went to a small Warsaw farmers market and I bought me all ingredients for chlodnik litewski, including few crayfish! I cooked botwinka and after one hour soup was ready (kefir-based).
Just a few remarks. You're absolutely right about the final color of the soup. It has to be as pinkt as old grandma underwear. But to preserve the color for a day or two, I always add slices of baby beets to the bowls with soup, not to the pot. If you put the beets into entire soup, they will deepen the redness quickly - so keep them away and add to the soup served just a few minutes before.
Also, you write you discard baby beets (botwinka) stalks. Wrong ! The very sense of botwinka is that it's entirely edible after cooking. Beets, stalks, leaves. you're just eating late spring flavour. In addition, stalks, if not overcooked, add wonderful soft crunchiness to the meal.
Last but not least: old Lithuanian recipes used to mention small chunks of the cold veal roast to be put into this absolutely gourmet soup. Hell with simplistic gazpacho, long live CHLODNIK !

Hello Daddy,
it is nice to see you here.
You,re right about preserving the color of the soup it's true if you keep this soup for a day or two but in my home, it disappears the same day. I will add a footnote to the recipe.
As regards stalks: stalks should be added, that's also true. The only problem that I do not like them, as opposed to leaves. That's why I throw them away That's what I meant in my post, but maybe I did not expressed myself quite clearly. Take care!

I am so glad you posted this recipe! I have always wanted to make this soup and I know your recipe is a great and traditional one!

We made a very similar chilled beet soup growing up in Ukraine too. Love it!

5StarFoodie - yes, in Ukraine you have similar chilled soups. Thanks for visiting!

Karolina: it is supposed to be rich in iron, this sour beet starter. thanks for commenting.

What a wonderful post! I found you through my site and I am so impressed! I have you bookmarked. Have a wonderful day!

I love, love, love beets so I know I would love your soup! It's beautiful!!

Inspired. beats are great! If you like them, maybe you will make it one day!

Oh, we would love this soup. Your garnish is gorgeous too.
LL

This Beet soup is really impressive. Beautiful colors, beautiful pictures. Great post.

Lori Lynn, Gitte:
thanks for visiting my blog. If you like beets, I recommend it to you.

What a nice post about one of my favorite soups. I make the traditional Lithuanian version, without the quail eggs and crayfish, and I can see how appealing this variation would be. My mother always made it with buttermilk and sour cream to enrich it a bit. I now make it with home-made kefir. Sometimes I make it without the beets for a white version - very refreshing. A couple of comments. For Lithuanians the mandatory accompaniment would be boiled potatoes sprinkled with chopped dill. Also, if you do use eggs but anticipate refrigerating leftover soup, add the eggs to the individual serving bowls only. Eggs turn quite unpleasant when left to stand in the soup for a longer time.

I enjoy your blog and look forward to future posts.

Hello Dyonyte, thanks for visiting my blog. You are right about potatoes - also in Poland often this soup is accompanied with potatoes. The eggs always to the indivudual servings, otherwise they change their colour. Good luck !


Pierogi leniwe

Pierogi leniwe – means lazy pierogi or lazy dumplings.

I wrote about kopytka – Polish potato dumplings a good while back and these have the same shape.

Traditional recipes use twaróg – Polish curd cheese – I use my own yoghurt cheese. I have found that you can use crumbly, white, mild, English cheeses such as: Cheshire, Lancashire or Wensleydale.

They can be served savoury or sweet – with melted butter, à la Polonaise (buttered breadcrumbs) or skwarki (crisp, fried, small squares of bacon) or sweet with a cinnamon sugar mixture.

Ingredients

  • 400g of twaróg (curd cheese), yoghurt cheese or a white, crumbly cheese.
  • 3 egg yolks
  • 160 – 200g of plain flour
  • ½ teaspoon of salt

Method

  • Mix the yolks with the cheese.
  • Add the salt
  • Weigh out the flour to give an idea of how much is needed – this will depend on the cheese and the size of the eggs.
  • Add the flour and mix first with a wooden spoon and then by hand, you might not need all the flour or you may need more.
  • Mix until you have a soft dough.
  • Divide the dough into quarters and using a floured board shape the dough and roll it with you hands until you have a long sausage about 3cm in diameter. If the dough sticks to the board then you need to add more flour.
  • Use a sharp knife to cut the dough into pieces, make the first cut at a diagonal and make the thickness about 1 to 1.5cm. You will get a sort of oval shape.

  • Repeat this with the rest of the dough.
  • Fill a large pan with water, add some salt and bring this to the boil.
  • When the water is boiling, add the dumplings one by one, do not over fill the pan or they will stick together. I tend to do around 8 at a time.
  • As they cook they will float to the surface, give them about another minute and then remove them with a slotted or a perforated spoon and put them in a colander.
  • I have a colander sitting in an empty pan by the side of the large pan in which I am boiling the dumplings.

  • I find that the maximum from putting them into the water to taking them out will be 3 minutes, if you cook these too long they will start to fall apart.

Here served as suggested above with melted butter and with skwarki (crisp, fried, small squares of bacon).

Here served à la Polonaise (buttered breadcrumbs) in a handled dish by

Rörstrand Sweden Granada Ovenware from the 1960s

They can be also be served sweet with a cinnamon sugar mixture.

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Celeriac & Carrot Soup

A variation on a simple celeriac soup with two options on how to serve.

Ingredients

  • 1 Celeriac
  • 3 Large carrots
  • 1 Onion – chopped
  • 1.5 litres of chicken stock (can be from cube or concentrate)
  • 2-3 Allspice grains
  • Butter to fry the onion
  • 5 tablespoons of tomato ketchup
  • Salt and pepper to taste
  • *
  • To serve
  • *
  • Soured cream or
  • *
  • Fried potatoes & charred onions

Method

  • Peel the celeriac and chop into large chunks.
  • Peel the carrots and cut into large chunks
  • Lightly fry the onion in butter till golden.
  • Put the celeriac, carrots, fried onion and allspice into a pan of chicken stock.
  • Bring to the boil and then simmer with a lid on the pan until the celeriac and carrots are soft.
  • Leave to cool slightly.
  • Purée the soup – a stick blender is good for this.
  • Add the tomato ketchup.
  • Season to taste.
  • Bring the soup back to the boil for a couple of minutes.

To serve – 1

To serve – 2

Served in Royal Doulton – Tapestry – 1966 – 1998

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Poniedziałek, 29 sierpnia 2016

Chleb z sezamem od Tartine

Chleb z sezamem od Tartine


Excellent vegetarian main course – even if looks mushy. The real challenge comes from the spinach – you need a lot of it, you need to clean it, remove as much water as possible and , in the end, you &hellip Continue reading &rarr

Fried aubergines with honey Serves 4-6 I tested it also with zucchini (courgette), may be for some yet better combination. With zucchini you do not want to over-cook, so be quick with the frying. · 1 aubergine, halved lengthways and &hellip Continue reading &rarr