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Kotlet z piersi Kurczaka is a Polish variety of chicken cutlet coated with breadcrumbs. Kotlet z Indyka is a turkey cutlet coated with breadcrumbs, served with boiled potatoes and cabbage stew. Kurczak pieczony po wiejsku – Polish village style roasted chicken with onion, garlic and smoked bacon; Łosoś – salmon, often baked or boiled in a ...
The principal ingredients of bigos are assorted kinds of meat chopped into bite-sized chunks and a mixture of sauerkraut and shredded fresh white cabbage. The meats may include pork (such as ham, shoulder, bacon, ribs, and loin), beef and veal, poultry (chicken, duck, goose, turkey) and game, as well as charcuterie, especially various kinds of ...
Bigos, also known as hunter's stew, is a Polish dish made with a number of meats and sausages, sauerkraut, fresh cabbage, and beer. This version calls for two kinds of sausage: smoked kielbasa and ...
The main course usually includes meat, such as a roast, breaded pork cutlet, or chicken, with a coleslaw-like surówka (), shredded root vegetables with lemon and sugar (carrot, celeriac, cooked beetroot), sauerkraut, or mizeria salad. The side dishes are usually boiled potatoes, kasza, or less commonly, rice.
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In Polish cuisine, white borscht (barszcz biały, also known as żur or żurek, 'sour soup' [g]) is made from a fermented mixture of rye flour or oatmeal and water. It is typically flavored with garlic and marjoram, and served over eggs and boiled fresh sausage; the water in which the sausage was boiled is often used instead of meat stock. [44]
It imparts a pleasant nuttiness to the earthy cremini mushrooms and herbaceous fresh thyme, and elevates this simple fall pasta recipe without asking too much of the chef. Get the recipe 21.
Choucroute garnie, with Montbéliard, Strasbourg, Toulouse, Vienna sausages and potatoes. There is no fixed recipe for this dish [citation needed] – any preparation of hot sauerkraut with meat and potatoes could qualify – but in practice there are certain traditions, favourite recipes, and stereotypical garnishes that are more commonly called choucroute garnie than others.