Old Polish broth from Ewa Wachowicz’s recipe. inspiration!

If we want to get to the roots of our kitchen, it is worth delving into the secrets of the first Polish cookbook “Compendium or Collection of Dishes”. Published in 1682, it was written in beautiful Polish!

Watch also: Ewa Wachovich: What and how can you smoke at home?

Maybe I’ll start with what… It wasn’t very popular. I mean soups that have been eaten relatively infrequently, or at least less frequently than these days. Broth, borsch or barley soup are considered the oldest soups, but we come to them more often nowadays than our ancestors. However, if a decision is made to prepare the soup, then it should be appropriately “spoiled”, tender and aromatic. It is worth paying attention, for example, to the broth – pole broth, the taste of which is certainly more intense than that of “ordinary” broth. Below you will find a recipe that has passed the test several times!

  • 1 chicken (preferably “from the baby”)
  • 1/2 kg of beef for broth or veal shank
  • 3 islands
  • 1 parsley
  • ½ celery
  • 1 onion
  • 2 bay leaves
  • 4 spices
  • 1 clove
  • 1 star anise
  • salt
  • wand flower
  • saffron
  • twig
  • Yolk (1 per cup)
  • A few slices of lime
  • Freshly ground pepper
  • parsley

to prepare:

Wash the meat and cut it into smaller pieces. Put in the pot. Throw them with vegetables (it is advisable to bake them in a dry frying pan or in the oven in advance, or burn them with a stove). Pour cold water on it. Season with bay leaf, spices, cloves and star anise. Season with salt, cover and bring to a boil. Then cook for at least an hour.

Season with nutmeg flower, saffron and currant. Cover and cook for 10-15 minutes.

Strain the broth. Pour into cups. Serve with a slice of lime and raw yolk. Season with freshly ground pepper and garnish with parsley.

See also: Sourdough, flour and water

Meat of all kinds (except pork) – was the most famous when it came to old Polish cuisine. As well as other gifts from nature, especially mushrooms and fruits, which were also used as spices.

Game, veal, but also salmon were highly valued and served often. And the most popular dishes on the table were “baked” dishes with various types of filling. Cereals, fruit, cabbage or mushrooms – these are just some of the popular ones. Sweet baked poultry was also served with rice. Most often, meat dishes taste winey and slightly sweet. Often honey, jam or fruit was added to it. Spices of all kinds were also important, such as caraway, marjoram and mint.

Our ancestors ate different types of wild birds, which are somewhat difficult to buy, but we should buy guinea fowl without much problems, for which I will present the recipe below.

  • guinea fowl
  • Pepper
  • 4 apples
  • 4 garlic cloves
  • 2 tablespoons of butter to grease the mold
  • 10 slices of bacon
  • a handful of walnuts
  • 250 ml syrup
  • 1 cup pearl barley
  • 1 onion
  • Few dried porcini mushrooms
  • 1 tablespoon butter
  • Boiled vegetables
  • salt

to prepare:

Marinate the guinea fowl in brine for several hours. Remove it and dry it with a paper towel. Sprinkle with pepper.

Peel the apple, cut into quarters, chop the seeds. Put about half of it inside the carcass – with garlic. Fasten with toothpicks and tie with thread. Restrain the legs.

Place the guinea fowl in a buttered casserole dish. Cover with slices of bacon. Put the chopped apples and nuts around it. Pour in Med.

Cover and put in an oven preheated to 160 ° C, bake for 1.5 to 2 hours. Pour the roasting sauce over the meat from time to time. After an hour, remove the lid and bake for another 20-30 minutes at 200 ° C.

Groats preparation. Heat the butter in a saucepan. Chopped onions are fried and fried. When it becomes transparent, add the dried mushrooms (with which the broth was cooked to the soup). Pour into groats. fry. Add vegetable broth and leave until tender. Season with salt. Put it on a plate. Garnished with parsley.

After baking, put the guinea fowl on the groats. Mix the sauce and pour it into a saucepan.

I do not think that eating fatty meat in large quantities is a good thing, but sometimes it is worth delving into the secrets of ancient Polish cuisine and preparing something that our ancestors enjoyed. Making such dishes is usually laborious, not to mention the fact that it is not always easy to purchase the necessary ingredients and spices, but the end result will reward your efforts. This culinary journey through time is also a delicious and effective adventure for our guests.

Interestingly, years ago, not only meat, but vegetables were eaten more. Even the now outdated ones were used. Cabbage, artichokes, asparagus, cabbage, lettuce (but of different types), parsnip, turnip, Jerusalem artichoke and carp – these are just some of those that regularly appeared on the table. As with meat, it usually tastes sweet wine. This is an obvious difference because it’s almost unheard of with vegetables these days. It is often boiled in water, cooked in sauces, used as a meat filling and more.

See also: How to make broth from anything. Discover the great recipe

When it comes to desserts, they are definitely different from what is served nowadays. Mainly because of the spices – spicy and spicy prevailed at that time. Today, for example, we add it to gingerbread, but even this bread is prepared mainly for Christmas. Sweets, which are fruit in sugar, are often eaten. One of the dishes that has gained popularity so far is Baba’s yeast, which is baked mainly for Easter.

When it comes to old Polish cuisine, we won’t find typical pierogi, bigos, or even pork chops. Well, pork is not eaten much. However, it is an interesting and aromatic cuisine. The kitchen of our roots is worth returning to every once in a while.

Leave a Comment