Another soup from the series – I throw everything I have into the pot, season it, and hope it will turn out good. You don’t have to worry too much about the recipe because, as you can see, the proportions mentioned in it are… well, they are what they are. I just threw in whatever … Read more
Scrambled egg, known to everyone as a popular and widely recognized way of preparing and serving eggs, is also described by the term “scrambled,” referring to the texture and preparation method. Scrambled egg plant refers to a plant-based version of scrambled eggs, while scrambled eggplant is name for scrambled egg plant made with eggplant, scrambled … Read more
I already mentioned in the recipe for a meatless miso soup that it is a similar culinary tradition to Polish sourdough żurek. The base for Polish sourdough is wheat or other grains, while miso uses soybeans with the addition of grains, usually rice. However, in both cases, we use the same process: one of the … Read more
What connects Poland and Korea? Fermented foods. Fermented cabbage, to be exact. Fermented cabbage that saved the lives of our peasant ancestors. Fasting soups made with fermented vegetables like sauerkraut and sour rye soup were a staple of the Polish peasant diet. Miso and kimchi are Asian fermented foods similar to sauerkraut and sour rye … Read more
Tomato and bean stew is a very traditional Polish dish, some would say it’s a bar or canteen style combination. Of course, we’re talking about “Breton-style” bean stew, whose origin is not entirely clear. The dish was known in Polish cuisine in the 19th century, which would actually indicate France as the country of origin … Read more
Eintopf is a dish known in many cultures, wherever an open fireplace (or bonfire) was used to hang a single pot. It was also a popular dish among the people, not the elite. In Germany, where it was widespread, “Eintopfy” only made it into cookbooks during World War I. At that time, it also became … Read more
