Traditional Krakow Dishes - Recipes
It would be a pity not to try the local
cuisine when in Krakow. Home you may do some
Krakow cooking yourself. Here are fairly easy
recipes for traditional Krakow dishes.
Eve Borsch To get sour beet juice peel and
cut into thin slices 3 lbs. or so of red beets,
put into a glass jar, fill it with lukewarm
water, and top with a slice of whole-wheat bread
to hasten the process. Cover the container with
gauze and keep in warm for 4-5 days. After
removing carefully the surface froth pour the
clear ruby-red juice into bottles and cork (it
can be stored in cold for months). Cook celery
and parsley root, carrots, leeks, one onion and 4
peeled and thinly sliced red beets with 10 grains
of black pepper, 2 grains of allspice and a
little bay leaf. Cook 2-3 oz. of dried boletus
mushrooms with two cups of water in the second
pot. Sieve both the vegetable and the mushroom
broth and blend them together. Add the soured
beet juice–3 pint for every 21 pint of broth,
and heat the borsch to the boiling point. Its
color should be rich red, so add fresh beet juice
if necessary. Spice up the borsch to your taste.
If too sour add a bit sugar. Add some dry red
wine or lemon juice to make it more sour, but no
vinegar please. Add crushed garlic clove some 15
minutes before serving. Polish ‘Uszka’
ravioli with mushroom filling traditionally
accompany the Christmas Eve borsch.
barley soup Cut 1lb of beef into
small pieces and add 1lb of beef bones. Put into
a pot and fill it with 3 and half pints of water. Cook
over low heat for an hour and add assorted
vegetables–carrots, parsley, celery root, leek
and one onion–plus 4 small dried mushrooms (all
the stuff cut into stripes). Carry on with
stewing till the meat is tender. Sieve the broth.
Salt 3/4 pint of the broth and cook with
4-6 oz. of pearl barley. Add a tablespoon of
butter into cooked barley and mix with a wooden
spoon till it turns white. Pour in the remaining
broth and add 3 potatoes diced into cubes. Stew
for 15-20 minutes. Add the diced meat, mushrooms
and vegetables. Salt to taste. Sprinkle with
chopped parsley before serving.
You can use pork instead of beef or replace it
with 1/2 lb. of lean smoked bacon.
in gray sauce. Another Polish Christmas Eve’s must-eat.
You need a living carp of roughly 2 lbs. Kill the fish and
bleed it into a cup with juice of half lemon. Cut the cleaned
carp crosswise into portions. Salt them and leave in a cool
place for 20 minutes. Next, cook the fish in a flat saucepan
covered with 3/4 pint of the stock made of a sliced celery
root and a chopped large onion with a glass of dry red wine, a
piece of thinly peeled lemon rind, several grains of pepper,
1/3 teaspoon of ground ginger and juice of 1/2 lemon. Lay the
cooked fish on a heated platter and keep warm. Force the stock
through a fine metal sieve. Add the carp blood, a cup of dark
beer, 2 teaspoons of sugar, a tablespoon of butter, 2 oz.
ground honey gingerbread, 2 oz. chopped blanched almonds, 2
oz. raisins, a tablespoon of butter and pinch of salt. Simmer
the sauce over low heat for 10-15 minutes and pour it hot over
duck with mushrooms. Cook 2 oz. dried
mushrooms in 3 pint of water over low heat in a
covered pot until tender. Fine lean duck, salted,
fry in a pan with some butter (or oil or lard)
over high heat till it browns nicely. Next stew
covered over low heat pouring a part of mushroom
broth over the duck at times. When tender take
the fowl out, let it cool, and divide into 4-6
portions. Mix 1 pint sour cream with 11
teaspoon of flour and add the sauce left in the
pan together with finely chopped boiled
mushrooms. Put the sauce over the duck portions
in a pan over low heat and stew 10 minutes. Serve
with barley or rice.
You can also make young goose the same way.
collops with mushrooms and cream Cook 2 oz.
dried mushrooms in a pint of water over low heat
in a covered pot until tender. Cut small slices
of sirloin or other fine beef against the grain,
batter, and sprinkle with pepper. Fry meat for a
while on butter. Cut the cooked mushrooms into
strips. Put the meat in a saucepan (preferably
heatproof casserole) in one layer, cover with the
mushrooms, and pour over the salted mushroom
broth. Stew over low heat for 20 minutes (make
sure the lid fits well). Add 2 lbs. of potatoes
cut into thick slices, shake the saucepan
slightly, and leave to cooking over low heat. Mix
1 pint of sour cream with 11 teaspoon of wheat
flour and pour over the potatoes just before they
get tender. Stew covered for another 15 minutes
over very low heat. Serve right away in the
stuffed cabbage leafs (rice with mushrooms). Cut
the entire cabbage stump out and remove four outer leaves. Put
the rest of the head of cabbage in a pot with boiling water and
cook 15-20 minutes. When it cools to warm, divide into single
leaves and pound their midribs and veins gently. Cook 8-10 oz.
rice salted till near-tender, rinse with cold water and drain on
a sieve. Boil 2 oz.
dried wild mushrooms, keep
the stock and chop cooked mushrooms finely. Chop 2 medium onions
fine and brown them lightly in 2 oz. butter. Blend rice,
mushrooms, and onion. Salt and pepper to taste. Put a good deal
of the stuffing on every cabbage leaf, wrap its edges over the
filling, and roll each golabek
up tightly. Arrange all your golabki
tightly in a stoneware or thick enameled pot. Pour salted
mushroom stock over them adding just enough boiling water to
have golabki submerged, cover with a lid and put in a heated
oven for 15 minutes.
It is hearty indeed.
Krakow is Poland’s Mecca of
gourmets thanks to its many excellent
The best of both worlds.
Everybody’s thirst be to satisfied.