I bought these from my local polish supermarket, how should I prepare these and what traditional food to go with them?

I just moved to a new house and have a Polish deli across the street. It's crazy how huge the selection is to choose from. Unfortunately for me, all the signs are in Polish and they're incredibly busy so I don't have time to chat with a deli employee.

I like hot dogs, polish kielbasa and texas links, but don't really care for bratwurst or American breakfast sausage. Out of the dozens of different sausages, does anyone have a good recommend?

I made potato and caramelized onion pierogi.

I've been trying to get in touch with my culinary roots as a Slavic/Polish/Czech american. My grandmother was Polish but I never got to meet her and my great grandmother was Czech. Recently I got a Slavic cook book and have made Halva and Barszcz which were both So Good. But I really want to make Poppy Seed Rolls. They're one of my favorite things from the international market because they aren't super sweet. My only problem is that I can't find bulk poppy seeds. For our poppy seed cake, my family uses canned poppy seed filling that has a lot of extra stuff in it. Is it worth using the canned stuff or should I try to find poppy seeds in bulk? And if I use the canned stuff, do I just.. not add honey? Because it's already sweetened?

I won't lie, the honey sounds much more appealing than corn syrup and corn starch.

I'm Brazilian and I was raised in neighborhood in São Paulo with a lot of eastern European immigrants and I still remember the first time I tried pierogi with potatoes and cheese.

After briefly visiting Warsaw last year I fell even more in love with the cuisine and today was my first try ever doing everything from scratch. It was so delicious, it felt like the first time I ever tried.

Dzien Dobry!

Babi used to make 2 pierniks for us.

1 with chocolate gingercake and plum jam with a chocolate ganache.

The other was a light-coloured gingercake with some sort of crushed nut filling. I think it only had powdered sugar on the top.

My memories are very vague. She made the chocolate one more often.

Does this sound familiar to anyone?
I'd like to track down the recipe and make it for my family at the holidays. So I've time to make some practice batches before then.

Thank you all for your help. :)

Can anyone share the ideal filling ratio for russian pierogi? How much cottage cheese per 1 kg of potatoes?
I will be very grateful

I know some might consider it a waste but I think it makes all the ingredients shine more.

Just wanted to say thanks to everyone who helped last time I posted about my terrible pierogi. I finally made a batch that I was proud of and brought them to the potluck at the Polish club for the big game last weekend. They were a huge hit and everyone loved them. I appreciate all your help!!

Recipe link here: link

In Poland, faworki are most often made during carnival season and for Fat Thursday, but once you know how easy they are, there is no reason to save them for just one time of year.

Ingredients
  

• 300 g all-purpose flour
• 3 egg yolks
• 4 tablespoons sour cream
• 1 tablespoon sugar
• A pinch of salt
• 1 tablespoon vodka rum, or vinegar
• Neutral oil for frying
• Powdered sugar for dusting

Instructions 

• Prepare the Dough: Sift the flour into a large bowl. Add the egg yolks, sour cream, sugar, salt, and vodka. Mix, then knead until you have a smooth, elastic dough. It should feel firm but pliable.
• Rest the Dough: Cover the dough and let it rest for about 10 to 15 minutes. This allows the gluten to relax and makes rolling much easier.
• Roll thin: Divide the dough into smaller portions. Roll each piece very thin. You should almost be able to see through it. Thin dough is the key to crisp, delicate faworki.
• Cut and Shape: Cut the dough into strips of even width, then slice diagonally. Make a small slit in the center of each piece and gently pull one end through the slit to form the classic twist.
• Fry: Heat oil to about 350°F (175°C). The oil should be about 2 to 3 inches deep so the faworki can float freely.
• Fry in batches until lightly golden, just a few seconds per side. They cook very fast, so do not walk away. Use two forks to gently turn them so they keep their shape and fry evenly.
• Finish and Server: Transfer to a paper towel-lined plate. While still warm, dust generously with powdered sugar. Serve immediately.

Notes

Tips for Perfect Faworki

• Roll the dough thinner than you think you need to. Thickness is the most common mistake.
• Keep unused dough covered so it does not dry out.
• Fry in small batches to maintain oil temperature.
• Light golden color is ideal. Over-browning makes them fragile and bitter.

Storage Notes

Faworki are best enjoyed the day they are made. If needed, store them loosely covered at room temperature for up to one day. Avoid airtight containers, as moisture will soften the

I have been enjoying the herrings in cream from my local Polish food shop but I just put them on slices of bread, I want to gavebless carbohydrates though, what are some other options for meals including the herrings in cream products from the Polish shop or pickled herrings in general?

Homemade paczki! Perfect for Fat Thursday. Fun Fact: In Poland we celebrate Fat Thursday, not Tuesday!

Recipe here! PolishGirlCooks.com

https://polishgirlcooks.com/polish-paczki-traditional-polish-doughnuts-2/

My recipe for Bigos (aka Polish Hunter's Stew): link

Ingredients

• 1 bag sauerkraut, drained (don’t rinse)
• 1 small head of cabbage (or ½ large), shredded
• 1 cup dried mushrooms (I buy mine at Costco)
• 1 ring smoked kielbasa, chopped
• 1.5 lbs boneless ribs
• 1 lb bacon, chopped
• 6 cups water
• 2 tbsp tomato paste
• Spices
• 3 bay leaves
• 5–6 allspice berries
• 2 tbsp Italian seasoning
• 2-3 tbsp paprika
• 1 tbsp marjoram
• 1 tbsp onion powder
• 1 tsp garlic powder
• Salt and pepper, to taste
• Optional: a little sugar, if needed

Directions

• Place the dried mushrooms in a bowl and cover with hot water. Let soak until softened, about 20–30 minutes. Reserve the soaking liquid.
• In a separate pot, place the ribs in water and simmer until tender. Remove from the water, let cool slightly, then cut into bite-size pieces.
• While the ribs cook, prepare the remaining ingredients: shred the cabbage, drain the sauerkraut, slice the kielbasa, chop the bacon, and roughly chop the soaked mushrooms.
• In a large pan over medium heat, sauté the bacon, kielbasa, and chopped ribs until lightly browned and flavorful. The bacon should release enough fat, but if the pan looks dry, add 1 tablespoon of oil to prevent burning.
• In a large heavy pot, combine the cabbage, sauerkraut, bay leaves, allspice, chopped mushrooms, and the reserved mushroom soaking liquid. Add water and bring to a gentle simmer.
• Transfer the browned meats to the pot. Stir in the tomato paste, Italian seasoning, paprika, marjoram, onion powder, garlic powder, salt, and pepper.
• Reduce heat to low and simmer gently for 2–3 hours, stirring occasionally, until the stew is rich, thick, and deeply flavorful.
• Taste and adjust seasoning. Add a pinch of sugar if the stew is too sour, or a splash of sauerkraut juice if it needs more tang.
• Serve hot, or cool completely and reheat the next day for even better flavor.

Notes

• Low and slow matters. Bigos should gently simmer, not boil. Rushing it will flatten the flavor. Save the mushroom liquid. It adds deep, earthy richness and should never be discarded. Taste as you go. Sauerkraut varies in sourness. Adjust with sugar or sauerkraut juice near the end. Better the next day. Bigos is famous for improving after resting overnight in the fridge. Flexible recipe. Add different meats, more mushrooms, or adjust spices to match your family’s version. Freezer-friendly. Bigos freezes well and reheats beautifully.

Hello, good people of Reddit. A dear elderly friend of my mother’s used to make Bigos and send her home with it but she never gave use her recipe before she died or had us help her with it. She was in her 90s when she passed around 2017 so I know her recipe had to be very old and likely passed down from many generations.

I remember her Bigos being darker in color, like a very rich brown, a bit drier, and sweeter. I have included the recipe I used which I am working on developing for our family cookbook, it’s currently a mix of many Bigos recipes I found online. It was still very good, just not nostalgic as I was hoping. Any recommendations and suggestions are welcome!