Tag Archives: Recipe

Zurek Slaski – Recipe

This is a recipe given following my post In Search of the Holly Zurek.


Ingredients Zurek

Ingredients: (8 servings)

7 medium size potatoes

2 medium size onions

2 garlic cloves

1 cup of dried marjoram

2 spoons of sugar

3 spoons of chicken soup powder

2 bay leaves

1 spoon English pepper

Salt according to taste

1 pack sour cream

About 100 g. flour

1 bottle of rye sourdough – a starter for Zurek Slaski, sold in Polish shops (ZAKWAS DO ZURKU SLASKIEGO)


4 Polish white sausages – KIELBASA BIALA (Also available at Polish shops)

8 Hard boiled eggs

Crème Fraiche

Served Zurek

Method of preparation:

  1. Chop onion, smash garlic.
  2. In a big pot, put water, chopped onion, smashed garlic, marjoram, English pepper and bay leaves. Cover pot, bring to boil, reduce heat, and let simmer for an hour.
  3. Chop potatoes in 1 cm cubes. In a different pot, boil potatoes untill they’re soft and put them aside.
  4. Boil the eggs for 15 minutes, then lay in cold water for 5 minutes and take them out (this is the best way to get them to peel).
  5. After the soup has cooked for an hour, add chicken soup powder. Correct seasoning: add salt, pepper if needed.
  6. In a bowl, mix sour cream and half a cup of water. Add flour spoon by spoon till the mixture is homogeneous. For better results, use a whisk or add the flour through a sieve.
  7. Mixing

  8. Add the mixture to the boiling soup. Stir well in order to melt or squash any lumps of flour.
  9. Add sugar and potatoes.
  10. Add sausages (chopped or whole) and cook for another 10 minutes.
  11. In the serving bowls, put the eggs (peeled and cut in half). Pour the very hot soup on top and serve.


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Papas aliñás – Recipe

This is a recipe given following my post the mamas and the Papas.

Papas alinias being mixed in bowl

(10 servings)


1 Kg. Potatoes

2 small onions

2 eggs

100 gr. Olives (no pits, unless you feel like pitting)

2 cans of tuna

1 cup Olive oil

2 tablespoon wine vinegar

5 Parsley branches

2 tablespoons Salt

Method of preparation:

  1. Boil potatoes for about 40 minutes, till they’re very soft. Throw in the egg for the last 10 minutes.
  2. Cut onion into stripes and olives to quarters. Chop parsley.
  3. Peel the potatoes, and slice them to bite-size chunks. The way to do this is to cut each potato in half (lengthwise), then slice off a piece diagonally and the next piece on the opposite diagonal, so that you’d end up with evenly sized but roughly cut short stripes. Put everything together in a bowl.The method of cutting potatoes for papas alians
  4. With a fork, separate the tuna into chunks. Then put the tuna in the bowl.
  5. To make the sauce, shake together (in a jar) olive oil, vinegar and salt.A lot of salt being spilled to a jar
  6. Pour sauce onto bowl and mix everything together.
  7. The dish is best served after a day in the fridge, or a few hours at the very least.

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Gazpacho – Recipe

This is a recipe given following my post Revenge is best served cold.

(13 servings )


7 tomatoes

1 onion

2 green bell peppers

1 red bell pepper

1/2 cucumber (European size), peeled

1 small bun

2 garlic cloves

1/3 cup olive oil

2 tablespoons red wine vinegar

1/2 tablespoons salt

Gazpacho in serving and personal bowls, olive oil being poured

Method of preparation:

  1. Bring tap water to a boil, and cook the tomatoes in it for 2 minutes.
  2. In the meantime, cut the bread to large chunks and soak them, in one cup of water, in a big bowl.
  3. Strain the tomatoes and easily peal off the shell. Take the stem off and put the tomatoes in the bowl.
  4. Peel cucumber, onion and garlic cloves, empty seeds from bell peppers (use running water if needed), and cut them all in large chunks. Put everything in the bowl.Bell peppers emptied from seads
  5. Add olive oil, vinegar and salt. Mash with a hand-held blender.
  6. Correct seasoning if needed.
  7. Leave in the fridge for a few hours and serve cold.

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