Polish Easter Food is delightful and sadly most of the Polish Easter dishes we get to eat only once a year. We start our Easter celebration with Easter
White borscht soup is made with the cooking water from white Polish sausage and often the leftovers from the Holy Saturday basket of blessed food.
When I think of the Easters of my youth, Pickled Eggs and Beets are always a part of the memories. Such a pretty "purple" addition to our Easter weekend menus, with the perfect balance of sweetness and spice.
Polish Easter Food is delightful and sadly most of the Polish Easter dishes we get to eat only once a year. We start our Easter celebration with Easter
White borscht soup is made with the cooking water from white Polish sausage and often the leftovers from the Holy Saturday basket of blessed food.
Polish Holiday Poppyseed Roll is a strudel-like, yeast poppy seed cake that's one of Poland's most popular desserts. It's main attraction is the filling spun inside, made of finely-ground poppy seeds, honey, butter, raisins and walnuts. ... just divine!
Polish deviled eggs or jajka faszerowane are hardboiled eggs stuffed with different egg yolk mixtures. Easy to make at home for Easter dinner!
We are preparing to do a world geography and culture study with our 3 year old. And we're starting with Poland. Here are 8 Polish Easter traditions.
White borscht soup is made with the cooking water from white Polish sausage and often the leftovers from the Holy Saturday basket of blessed food.
These Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) are the real deal. Traditional Polish dish at its best! Try this recipe and never buy pierogi again. They are amazing.
This mouth-watering version of the Russian Salad or Polish potato salad called Jarzynowa Salad is Pyszne! That means Yum!
I have learned much from my Polish American friends about the importance of Easter in their culture, friendships, families, and faith. Please enjoy the following recipes and history.
Zurek - Polish Easter Soupby mienczaczek
Eggs Mayonnaise ('Jajka w Majonezie') is a traditional Polish appetizer. You can find it in every home around the Holidays, especially Easter. It's super simple to make, requires only a few ingredients, and it tastes absolutely delicious!
Easter or Resurrection is the biggest holiday of the year among my Polish friends. Their traditions and recipes for traditional foods vary by the region of the country they or their ancestors called home, but all are good.
A traditional dish eaten for Easter, Zurek is probably the most popular Polish soup. The rye starter fermented soup is often served with white sausages, boiled potatoes, or eggs.
These Polish meatballs are soft and packed with vibrant dill flavour.
This classic Polish Easter dish made with simple ingredients and packed with flavor is traditionally served for breakfast.
Transport yourself straight to Poland this Easter with this delightful Caramel Tart recipe. Just like with all Polonist recipes, I encourage you to weigh the ingredients instead of measuring them by volume, with cups.
I have learned much from my Polish American friends about the importance of Easter in their culture, friendships, families, and faith. Please enjoy the following recipes and history.
Paska is a traditional Easter bread prepared with lots of eggs, making it much richer than ordinary sweet breads. The beautifully braided top will earn you many compliments. —Millie Cherniwchan, Smoky Lake, Alberta
A traditional blessing of the colourful and very delicious foods in the Polish Easter basket.
Find recipes for carrot cake, ham and more.
This classic Polish Easter dish made with simple ingredients and packed with flavor is traditionally served for breakfast.
Rurki z kremen are sweet Polish cream horns that are perfect as a snack or dessert. Make your own rurki with this traditional Polish recipe!
We are going to be with family for Easter dinner tomorrow. Every family has its own special Easter foods. My background being Slovak and Serbian had us enjoying ham, kielbasa or other smoked sausage, sirets, beets with horseradish and Pascha bread. My parents and grandparents are long gone now, and my husband's family celebrate with some other foods to accompany their Easter ham. Here is my recipe for Beets with Horseradish: Beets with Horseradish Beets with Horseradish This combination has been a favored condiment to go with Easter ham (or for me, any time we have ham). It was traditional from my Serbian grandmother, and has remained so with me. I have seen it possibly called Hren, Ren, Chrin and many other things, I do not recall ever hearing it called anything but Beets with Horseradish in our household. This was served as a condiment in my family, to be eaten next to the ham, Sirets, and kielbasa with the Pascha bread. Alternatively, we put it on the ham in a sandwich, which is my favorite usage. Amount is flexible, make as much as desired 1 (1-lb) can or jar beets, well drained 1 small jar horseradish, start with 1 tablespoon 1 teaspoon sugar Using a rotary grater (mouli) or hand grater with small holes, shred the beets into a bowl. Add in horseradish, to taste. Use one teaspoon, one tablespoon, or however much to make is as hot as you will enjoy. Add in the sugar, to taste. Pack into jars for use over Easter with the ham. NOTES: If the beets are pickled, meaning they already have sugar added, the added sugar is not necessary in this recipe. Silk Dyed Eggs However it is celebrated, one never forgets their roots, and it is always good to have some of those comforting things amid all the rest. I made my beets with horseradish. Just cannot live without that when it comes to ham. I made my Pascha loaf to take to my sister-in-law. I don't bother making lots of Easter eggs. I do not have any small children around to have Easter egg hunts. I did, however, make some silk dyed eggs after watching The Chew on TV the other day. They turned out really lovely, and they can be decorations at any time of the year. Pascha Bread (Mom's Bread Updated) As my contribution to the Easter dinner tomorrow I was asked to make Hot Cross Buns. Though I have been making bread for over 40 years now, Hot Cross Buns are one iteration I had not made before. I used the recipe from my husband's grandmother. It is very similar to the recipe for my Mom and Grandma's Pascha bread, but I decided to follow the Hot Cross Buns recipe as it was written. They look wonderful, so I imagine they will taste great, too. Hot Cross Buns Since neither my husband nor I need extra sweets around the house, I have long since stopped buying Easter candies. However, for the sake of recipes to go in my website or blog, I have been wanting to make Brigadeiros, a Brazilian Truffle, for a long while. I made them yesterday, and they are as good as I recalled, though it has been a long time since I made my recipe last, Brigadeiros Brigadeiros These Brazilian truffles are about as quick as is possible for a caramel type candy. Traditionally rolled in chocolate sprinkles, they may be rolled into any coating desired. I used chopped pecans for some here. These are my token Easter candies this year. Makes about 15 - 20 truffles 1 (14 ounce) can sweetened condensed milk 2 tablespoons cocoa 1 tablespoon butter sprinkles or other for coating Mix ion a medium saucepan the milk, cocoa and butter. Bring to a boil, stirring vigorously so it does not stick to the pan. Continue stirring constantly for about 10 to 12 minutes, or until the mixture starts to pull away from the sides of the pan and clumps around the spoon. Allow to cool slightly and scoop out balls about 1 inch in diameter. With buttered hands, roll the mixture into a neat ball and roll into the coating of your choice. The other thing I made to take to Easter dinner is a lemon meringue pie. Last year I was asked to bring a lemon meringue pie and a coconut cream pie. Both were hideous messes. Both the fillings turned out hopelessly runny. I tried to make an Italian Meringue and failed at that. I tried making a stabilized whipped cream and ruined that. Alas. No matter how good a baker I am, and I pride myself on my baking, those two types of pies are not ones I have ever really made. I recall living in Guatemala, once making a lemon meringue pie. I used an old fashioned egg beater to whip the meringue. I like lemon meringue pie, though I am not wild about meringue, itself. I cannot recall how it turned out, overall. I love coconut cream pie, but as luck has it, my husband does not like coconut, so I have not made one of those. In the course of this last year, I found Rose Levy Berenbaum's Lemon Curd recipe. It comes out beautifully firm, so I used that as the filling for this year's pie. I also found references to making a meringue with cooked cornstarch to stabilize it. The pie looks good. Tomorrow I will find out how these things came out! For now, I am sharing photos of some of the things I made, and hope all of you have wonderful foods to share this Easter 2013. My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.
White Borscht is a tasty Polish Easter soup that is full of ingredients carrying religious symbolism.
This easy Polish babka recipe requires no kneading and only takes one rise. This slightly sweet bread with raisins is traditionally served for Easter.
The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version.
White borscht soup is made with the cooking water from white Polish sausage and often the leftovers from the Holy Saturday basket of blessed food.
This classic Polish Easter dish made with simple ingredients and packed with flavor is traditionally served for breakfast.
This classic Polish Easter dish made with simple ingredients and packed with flavor is traditionally served for breakfast.
Polish Poppyseed Roll is a strudel-like, yeast poppy seed cake that's one of Poland's most popular desserts. It's main attraction is the filling spun inside, made of finely-ground poppy seeds, honey, butter, raisins and walnuts. Simply divine!
My grandma’s Easter soup is one of the only things I like about Easter. The recycler in me loves the very concept of this soup, described most scornfully by a hater here. (To whom I say: yo…
White borscht soup is made with the cooking water from white Polish sausage and often the leftovers from the Holy Saturday basket of blessed food.
