The Polish heritage is known for its elaborate home-cooked meals that take hours to prepare. Although these meals are no longer served on an everyday basis, many Polish families continue to celebrate special occasions and holidays with elaborate home-cooked meals. Christmas, New Year's and Easter are celebrated with a host of fine foods that are made with loving care.
Sledzie Marynowane
Pickled Herring, called Sledzie Marynowane, is served cold on New Year's Day. It is thought to bring good luck in the coming year. It requires 3 whole salt herring, 2 onions, 4 allspice, 1 teaspoon sugar and 1 cup white vinegar. Place the herring in a bowl and cover with cold water. Allow to set for 24 hours. Change the water every 8 hours. Remove the skin and debone the herring. Cut into 4 even pieces. Layer chopped onions and herring in a glass jar and a solution of boiled vinegar and sugar. Place in a cool location overnight.
Beet Borsch is served on Christmas Eve. This recipe requires preparing fermented beet juice 2 to 3 weeks prior to Christmas. Slice 2 pounds of washed and pared beets into thin slices and layer them in a glass jar. Cover with 2 quarts of boiling water and top with a crust of rye bread. Cover lightly with cheesecloth and allow to ferment in a warm area.
Prepare the beet soup on Christmas Eve by boiling 2 large beets, 1 celery stalk, 1 pound butter, 1 chopped onion, 1 clove garlic and a pound of fresh mushrooms. Cook until the beets are tender and drain through, catching the broth in a kettle. Grate the beets and return them to the broth. Add 2 cups of fermented just before serving. Heat through but do not boil. Serve over Uszka.
Uszka
Uszka, often referred to as Little Ears, are polish dumplings filled with mushrooms and breadcrumbs. To make the filling dice 10 ounces of mushrooms and saute in 1/4 cup unsalted butter. Add 1 diced onion and saute until the onion is translucent. Cool slightly and mix with 1 tablespoon of breadcrumbs and the diced white of 1 hard-boiled egg.
Prepare the uszka dough by combining the yolk of 1 egg with 1 1/2 pounds of flour and enough water to form a soft ball of dough. Roll thinly and cut into 1 1/2 inch squares. Top with the mushroom filling, fold the edges and pinch the opposing corners together. Cook in boiling water until the uszka float.
Easter Cheese
Heat 1 quart milk; add 12 beaten eggs, 1 teaspoon salt and 1 tablespoon sugar. Cook on very low heat, stirring constantly with a wooden spoon. Stir until the mixture is thick and separates from the water. Pour into cheesecloth, tie top of the cheesecloth to form a ball and hang to drain. Cool and slice when needed.
Zurek Wielkanocny
Easter Soup, called Zurek Wielkanocny, is a traditional soup enjoyed on Easter. Combine 2 cups oatmeal, 2 cups warm water and the crust of rye bread and allow to set until it sours. Strain the mixture catching the liquid in a bowl. Simmer 1 1/2 pounds Polish sausage in water for 1 hour. Remove and slice the sausage. Skim fat from the water and combine the oatmeal liquid with the cooking water for the sausage. Add 1 tablespoon horseradish, 1 teaspoon brown sugar and salt and pepper to taste. Return the sausage to the soup and bring it to a boil. Reduce heat and simmer for 10 minutes.
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