Polish recipes seem to be very high fat, and with good ingredients except for the wheat. I would like to try making my own Polish food but can find much online(or Im not trying harder lol) except for pierogis. Some of the sites claim they are old traditional recipes but then list crisco or margarine as an ingredient. I know I can just substitute a good fat but I wonder what else they are substituting. Any of you know any real old traditional Polish recipes that are really good? Well it can be any East European recipe, because they seem similar/same in ingredients.
Bigos (Hunter's stew) is a good one. Lots of recipes call for flour or sugar/dried fruit and this one's pretty clean and tastes great. I might throw in a few dates at the start if I have them as the flavor they lend is fabulous.
There are tons of recipes for potato/sweet potato pancakes or lattkes which are great.
Here's a recipe for beef rolls I like as there's not flour or dairy as some recipes call for.
If you do dairy then there are tons of recipes for things in sour cream sauce which are great. Or even just cucumbers in sour cream which I eat often especially in summer.
As for recipes that call for margarine and such I would not consider them inauthentic at all. That's how my grandmother and great grandmothers cooked. That was what was readily available to them. You have to remember that many of these recipes survived times of food rationing (war) or just unavailability of certain fresh ingredients. They are just time-tested and worn. No inauthentic. Just substitute as you see fit.
There are a thousand recipes floating around for bigos. This is the one I use. It is a staple.
I replace the pork with beef or goat and the sugar with a grated apple or tbs of honey. I also add garlic.
Rinsing the sauerkraut and pre-cooking the cabbage is unnecessary.
Fresh mushrooms can be used. Stock can replace water.
My grandmother made the best holishskes (stuffed cabbage rolls). It looks similar to the golabki above. You'd probably want to cut out or at least decrease the sugar and of course omit the matza meal (maybe the rice also if that's not your thing). The raisins are what makes it the best, though! This recipe looks close to what my grandmother made: http://easteuropeanfood.about.com/od/maincourses/r/Jewish-cabbage-holishkes.htm Mmmm...now I'm hungry for holishkes!
What good slavic paleo would pass up skvarky?
The all-purpose topping for anything.
But especially good on kapusta.
That's a pretty good Goulash. When I am in a rush I will just make the sauce and serve over top of zucchini and/pr chicken
I've had tripe soup at a Polish restaurant. It was so good. I also had steak tartare topped with an egg yolk as an appetizer.
I haven't found a good source for tripe, so I haven't tested any recipes out. If I do, I'll post back.
I'm just got home from some weeks in southern Poland, and while I was there I was fortunate to taste "smalec". Search on google for: Smalec ze skwarkami.
It is a type of Polish lard created from rendered pork fat. Homemade szmalec is typically imbued with pork cracklings, chopped and fried onion, marjoram, salt, pepper, and other seasonings.
I will try to make my own tomorrow!