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Kiełbasa – sausage is a staple of Polish cuisine and comes in dozens of varieties, smoked or fresh, made with pork, beef, turkey, lamb, or veal with every region having its own specialty; Kiszka ziemniaczana – type of roasted sausage made of minced potatoes; Klopsiki – or pulpety, meatballs, often with tomato sauce
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]
Bigos (Polish pronunciation: [ˈbʲiɡɔs] ⓘ), [a] often translated into English as hunter's stew, is a Polish dish of chopped meat of various kinds stewed with sauerkraut, shredded fresh cabbage and spices. It is served hot and can be enriched with additional vegetables and wine. [3]
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.
Thread each type of sausage onto a pair of skewers (to facilitate turning). Thread the peppers and radicchio onto separate paired skewers as well. Brush the sausages and vegetables with olive oil.
The sauerkraut variant of cabbage soup is known to Russians as "sour shchi" ("кислые щи"), as opposed to fresh cabbage shchi. An idiom in Russian, "Профессор кислых щей" ("sour shchi professor"), is used to express an ironic or humorous attitude toward a person who makes a pretense of having considerable knowledge. [1]
Add the beef, sausage and onion and cook until the beef and sausage are well browned, stirring often to separate meat. Pour off any fat. Add the garlic and cook and stir for 30 seconds.
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