Preparing Different Traditional Polish Breakfasts with Ease

Polish cuisine is a historical, traditional, and tasty one that is preferred by many people. Sniadanie, or breakfast, has always been widely appreciated all around Poland; this meal traditionally involves several typical Polish foods that impress with their rustic and farm-y themes. Below are the recipes of 10 traditional Polish breakfasts which will introduce you to Polish cuisine traditions.

1. Jajecznica (Scrambled Eggs with Additions)

Ingredients:

4 large eggs

1 tablespoon butter

Salt and pepper to your desire

Optional: sliced kielbasa, mushrooms onions and chives

Preparation:

i. Place the eggs in a bowl and beat them gently using a fork.

ii. Melt butter in a skillet on medium heat.

iii. Add the eggs to it and fold it with the help of a spatula. Stir in the additions you prefer (kielbasa, mushrooms or onions) and allow the mixture to heat for a moment or two until the eggs are soft.

iv, Season with salt and pepper. It is best served with rye bread on the side.

Jajecznica is a Polish classic that can be served with bread, fresh pickles or cold meat.

 

2. Twarozek (Cottage Cheese Spread)

Ingredients:

200g cottage cheese

2 tablespoons sour cream

1 tablespoon chopped chives or dill

Salt and pepper to your preference

Optional: radishes, cucumber slices

Preparation:

i. Blend the cottage cheese and the sour cream until creamy.

ii. Add the chopped chives or dill and then sprinkle with the remaining salt and pepper.

iii. For added texture and taste, they can add diced Radishes or cucumbers to the mixture.

iv. Served on rye bread or a roll.

Twarozek can be described as a low-calorie product which can be consumed in the form of a simple and wholesome breakfast.

3. Kanapki (Open-Faced Sandwiches)

Ingredients:

Rye or wheat bread cut into thin pieces

Butter or margarine

Various toppings: Savage deli meats (ham, salami), cheese, hard-boiled eggs, tomatoes, cucumbers, pickles, radishes.

Preparation:

i. Layer each slice of the bread with butter or margarine.

ii. Place your selected toppings on the bread neatly.

iii. Some of the popular pairings include ham and cheese and pickles, layers of sliced hard-boiled eggs and tomatoes and radishes.

iv. Kanapki are quite versatile, and that is why they are preferred by households in Poland. They also do not require a lot of preparation time and are ideal to be prepared early in the morning for consumption at a later time.

4. zurek (Sour Rye Soup)

Ingredients:

1 liter of sour rye starter known as zakwas

1 measure homemade or low-salt bought chicken or vegetable stock, or 500ml bottled vegetable or chicken stock

200g White sausage (biala kielbasa)

2 cloves garlic, minced

1 bay leaf

3-4 allspice berries

1 tablespoon marjoram

1 tablespoon horseradish (optional)

Salt and pepper

Hard-boiled egg and bread.

Preparation:

i. In a pot, heat the broth together with bay leaf and allspice berries to a boiling point.

ii. Fry the white sausage and set aside until cooked, when done set aside and cut into slices.

iii. Add the fermented rye sour and minced garlic into the dough.

iv. Evenly distribute the marjoram, grated horseradish (if used), and prepared sausages which have been cut into slices.

v. Cook for 15 minutes while stirring before adding salt and pepper to taste.

vi. Served hot garnished with a plain boiled egg and a thin slice of rye bread.

It is especially prepared in the Easter breakfast, but it can also be eaten at any other time of the year due to its satisfying taste.

5. Placki Ziemniaczane (Potato Pancakes)

Ingredients:

4 medium potatoes, peeled

1 small onion

1 egg

3 tablespoons flour

Add sugar to taste and some salt and pepper.

Oil for frying

Optional: plain yogurt, mashed bananas, or applesauce for serving

Preparation:

i. To prepare potatoes, grate them together with onion and put them in colander to get rid of the excess juice.

ii. In a bowl, combine the grated potatoes and chopped onions, egg, flour, desired salt, and pepper.

iii. Heat the oil in a skillet on medium heat.

iv. Using a spoon, drop spoonful of the mixture into the skillet, and spread it to form a pancake consistency.

v. Sauté until crispy and brown on both surfaces, approximately 3-4min on each side.

vi. This bread is best served hot and may be accompanied by a spoonful of sour cream or applesauce.

vii. The potato pancakes are crunchy and delicious, and people usually consume with sauces that they prefer.

6. Nalesniki (Polish Crepes)

Ingredients:

1 cup flour

1 cup milk

2 eggs

Pinch of salt

1 tablespoon sugar (optional)

Butter for frying

Optional fillings: sweet cheese or condensed milk and sugar, fruit jam, Nutella or minced meat with mushrooms and cheese

Preparation:

i. In a bowl, sift flour, then milk, and eggs, add salt and sugar to make the batter very smooth.

ii. Melt a small amount of butter in a sauté pan over a medium flame.

iii. For each pancake, ladle approximately ¼ cup of batter onto the skillet and tilt to spread the batter evenly.

iv. Once the first side has slightly set and the edges look like they’re lifting, flip the pancakes and cook the other side.

v. Take it out of the skillet and then keep it aside. Now repeat the same process with the remaining sponge batter – pour small ladle-fulls of batter into the frying pan.

vi. Spoon your preferred filling in the center of the crepe and then fold the sides over it.

Originally, nalesniki are not necessarily sweet, they can be both sweet and non-sweet and that is why they are often taken for breakfast in Poland.

7. Kaszanka (Polish blood sausage with onions)

Ingredients:

2 kaszanka sausages

1 large onion, sliced

1 tablespoon butter or oil

Most of the ingredients listed here are regular and easily available at the grocery store.

Salt and pepper to taste

Optional: brown mustard or horseradish sauce for garnishing

Preparation:

i. Cut the kaszanka into thick discs.

ii. A skillet should be used and butter or oil should be melted slowly over medium heat.

iii. Put in the sliced onion and cook in that same pan until it turns brown.

iv. Place the kaszanka slices on the same skillet and pour more butter over them; let the slices cook for 3 minutes on each side.

v. Accompany with mustard or horseradish and consume the meal warm.

Kaszanka is something special and it is in fact one of the typical Polish dishes known to be served during breakfast, especially in rural regions.

8. Racuchy (Polish Apple Pancakes)

Ingredients:

2 apples that are peeled and evenly sliced into little pieces

1 cup flour

1 cup milk

1 egg

1 tablespoon sugar

1 teaspoon baking powder

Pinch of salt

Oil for frying

Powdered sugar for dusting

Preparation:

i. In one bowl combine the flour, sugar, baking powder and salt.

ii. Stir in the milk and the egg.

iii. Mix the diced apples in the pan.

iv. Place butter in a pan and let melt on the moderate heat.

v. pour the mixture in tablespoon amount into the heated skillet, and slightly spread to flatten.

vi. Saute until crispy on both sides, normally on each side the food will take about 3 minutes.

vii. When done, dust with powdered sugar and serve while still warm.

Racuchy is a very sweet dish to be eaten during breakfast, it is usually garnished with powdered sugar or served with a side dish of sour cream.

9. Parówki (Polish Sausages)

Ingredients:

4-6 parówki (Polish sausages)

Water for boiling

Bread or rolls for serving

Optional: mustard, ketchup, or pickles

Preparation:

i. Heat water in a pot till it reaches boiling point.

ii. Put the parówki in with the sauerkraut and cook for around 5 minutes, or until thoroughly hot.

iii. Enjoy it warm with your preferred bread or rolls, with any sauce of your preference.

iv. Parówki can be consumed quickly and they are best taken as breakfast with simple side dishes such as bread and mustard.

10. Mleczna Zupa (Milk Soup with Semolina or Noodles)

Ingredients:

500ml milk

3 tablespoons of semolina or small pasta, stars are preferred.

1 tablespoon sugar (optional)

Pinch of salt

Butter for serving (optional)

Preparation:

i. Pour the milk into a saucepan and let it come to a boil to thicken it.

ii. Gradually put the semolina or noodles while stirring continuously to prevent the formation of lumps.

iii. Simmer in low heat for 10 minutes or until tender with the semolina or noodles used.

iv. Taste it and season it with sugar and salt to get the right flavors according to your choice.

v. Serve hot with a pat of butter if desired.

vi. Mleczna zupa is a delicious and easy meal which is served for breakfast and especially for children.

Conclusion

Polish breakfasts are quite varied and relatively rich in taste, often focusing on the fact that the ingredients should be simple and of local origin. The zurek, for instance, has a thick sour taste while the racuchy are sweet dishes that are part of Polish culture. Regardless of whether you are in the mood for a snack similar to twarozek or a proper breakfast in the form of placki ziemniaczane, these recipes will help you prepare traditional Polish breakfasts with ease.