BellaOnline Forums Travel and Culture Polish Culture But what food actually...?

Barbara,

Please answer my questions above.

Mike

Dear Mike,

As to Golabki... here is the recipe that I published once on BellaOnline. At the end you can find recipe for Golabki without meat.
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For those that wish for pierogi's and don't make them here is a site that sells them. I was checking the menu but surprised they have sauerkraut with potatoe. I have never heard of this combo. Do they make it this way in Poland (the lady is from Poland but this is still news to me) The place is called Pierogi's Plus in Pittsburgh.

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We would always make peirogis for our polish festival..partboil them..cool..put them on trays..freeze and then bag them. I don't know why..that is how the Panis told us to do it. lol
The orthodox churches in my area make peirogis and sell them for fundraisers. That's where I by mine.
Sundncer
www.msgembroidery.com

I have been to Pierogi's Plus many times. I live very close to it. The Sauerkraut and Potato combo is delicious and one one my favorites.

Hmmm... I would say that sauerkraut with potatoes is quite ok:) Depends also how it is prepared... I most of the time eat it as an addition to the main dish (so... soya steak:) potatoes and hot, cooked sauerkraut).

But I totally love kapusniak!!! it is also sauerkraut with potatoes (chopped ones) but made more like a soup... mniam mniam:) Meat-eaters add sausage to kapusniak:)

Sundancer, before we also stored partboiled pierogis (to keep them always for later on). But we tried once to freeze them without previous boiling... just you need to be careful, freeze first on the tray (so that they do not touch each other) and then it's easy to bag them and keep in the refrigarator.

Yes to freeze they must be done seperately then bagged first. Otherwise you will have nothing but a lump of dough. Once frozen and bagged then you can take out the exact amount needed for a meal.

Hi Barbara....Kapusniak is my favorite soup. I make it with smoked ham hocks and sausage. umm....it's good.

And hi to you Chris, hope you are doing good.

~James

Ohhhh my mom used to make kapusniak and I liked it. (along with some good Polish Rye bread.

Howdy James......love my T-shirt and wear it all the time.

(I'm doing good but always misbehaving...hehehehe)

Can someone explain the difference of kapusta, kapusniak, bigos. I am trying to find a recipe similar to my mom's (for directions mainly) What I have found are a variety of recipes but nothing similar to what I am looking for. She made it basically by using sauerkraut, rinsing it and then cooking for at least couple of hours. To that she added onions fried in butter, pepper, bay leave and pieces of kielbasa. I wish to make this for Christmas dinner but am afraid of the rinsing. I don't want to rinse all the sour flavor out but it needs to be just enough left in. Seems everyone has their own version and they add cabbage to it and mushrooms and tomatoes sometimes bacon, bake it. Mine is cooked on top of the stove and simmered. Maybe I'll just have to expperiment and hope for the best.