Polish Christmas tradition is very old and rich. In the afternoon, after the first star shines on the sky, families gather together around Christmas table to celebrate the time baby Jesus was born. During this festive dinner we give each other presents, we sing Christmas carols (in Poland you can find hundreds of them!), we put some hay under the tablecloth, we leave one empty plate for a stranger and of course we eat twelve traditional dishes prepared especially for Christmas time. The meals represent twelve Apostles. The main offerings are fish and mushrooms as due to the nativity fast, no meat is allowed on Christmas Eve.
The traditional dishes are: mushroom soup, beet soup with small dumplings called 'uszka', carp: fried and in jelly, cabbage with pea, cabbage with mushrooms (something like Polish 'bigos'), boiled or fried 'pierogi' (dumplings) with cabbage and mushrooms; pasta with poppy, sugar and honey; dry fruit compote. There are also served traditional cakes such as gingerbread and poppy-seed cake. Below you'll find some recipies:
The traditional dishes are: mushroom soup, beet soup with small dumplings called 'uszka', carp: fried and in jelly, cabbage with pea, cabbage with mushrooms (something like Polish 'bigos'), boiled or fried 'pierogi' (dumplings) with cabbage and mushrooms; pasta with poppy, sugar and honey; dry fruit compote. There are also served traditional cakes such as gingerbread and poppy-seed cake. Below you'll find some recipies:
Dumplings with cabbage and mushrooms:
Ingredients for cake:
2 1/2 cups flour
1 cup warm water
pinch of salt-to taste
Ingredients for filling:
0.5 kg sauerkraut, 17.63 oz
0.2 kg of dried mushrooms, 7.05 oz
1 onion,
salt, pepperExecution: Pour water over dried mushrooms and let stand for about 1 hour.After an hour, cook mushrooms until soft in water in which they were soaked. Sauerkraut pour water and cook for about 15 minutes.When cooked, drain off and cut the cabbage.After cooked, drain off mushrooms and cut into very fine or run through a meat grinder.Dice the onion and fry in oil. Add the chopped cabbage and sliced mushrooms to the onions. Season with salt and pepper. Cook for 10 minutes. Mix flour with salt and add hot water.Knead the dough.Roll out the dough.Trim the appropriate glass shapes.Then we put the stuffing in the center of the cake.We combine the two sides, and glue. Boil water, add a teaspoon of salt and a tablespoon of oil. At the boiling water throw dumplings.Cook over low heat about 5 minutes. Serve with fried onions.
Ingredients for cake:
2 1/2 cups flour
1 cup warm water
pinch of salt-to taste
Ingredients for filling:
0.5 kg sauerkraut, 17.63 oz
0.2 kg of dried mushrooms, 7.05 oz
1 onion,
salt, pepperExecution: Pour water over dried mushrooms and let stand for about 1 hour.After an hour, cook mushrooms until soft in water in which they were soaked. Sauerkraut pour water and cook for about 15 minutes.When cooked, drain off and cut the cabbage.After cooked, drain off mushrooms and cut into very fine or run through a meat grinder.Dice the onion and fry in oil. Add the chopped cabbage and sliced mushrooms to the onions. Season with salt and pepper. Cook for 10 minutes. Mix flour with salt and add hot water.Knead the dough.Roll out the dough.Trim the appropriate glass shapes.Then we put the stuffing in the center of the cake.We combine the two sides, and glue. Boil water, add a teaspoon of salt and a tablespoon of oil. At the boiling water throw dumplings.Cook over low heat about 5 minutes. Serve with fried onions.
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