Math: Polish 1-10.

7 07 2010

We used this video to learn our Polish 1-10, but the meal had me stymied.

It was such a hot day, today. Well up over 90, and we don’t use air conditioning, though our circa 1960 era house was designed to waste as much energy as possible, not catch cross-breezes. Anyway, not exactly the ideal time to be cooking a heavy Polish meal. I could think of some Eastern European-type hot weather dishes — cucumber salads, chilled fruit soup — but either didn’t have the appropriate ingredients or didn’t think they were substantial enough to count as a meal.

I ended up with a not-very-authentic, but very, very delicious, version of this bialy barszcz and an even more approximate Salata po Polsku inspired by this.

The barszcz (said “barsch”) turned out to be so delicious I will write up the recipe for you.

Bialy Barszcz ala DBI Schoolroom

  • 4 parmesan-garlic lamb sausages
  • 4 eggs
  • 1/2 cup no-knead bread sour dough
  • 1/4 cup dill pickle jar liquid (from vinegar-based, not kosher dills)
  • 3/4 cup sour cream
  • 2 Tbsp flour
  • 1/4 cup whole milk or cream
  • 2 cloves garlic, minced
  • salt
  • pepper
  • 1 tsp marjoram
  • 2-3 ounces sharp cheddar cheese, diced
  • 2 large slices no-knead bread, cubed
  • horseradish (we used wasabi powder)

Chop the sausages into bite-sized chunks and put them in about a quart or a bit more of cold water along with the whole eggs (still in their shells). Heat to a rolling bowl, cover, turn off the heat, and let sit for 18 minutes. Fish out the eggs and return the water with sausages to a simmer. Cool the eggs in cold running water, peel and slice them and set them aside. Take the sour dough in your hand and pull off dime-to-nickel sized lumps and toss them in the simmering sausage water to turn into dumplings. Add the pickle-liquid. Leave the soup to simmer while you prepare the bread and cheese cubes, and place a handful of bread cubes, cheese cubes, and a sliced egg in each person’s soup bowl. Mix the sour cream, garlic, and the flour. Working quickly, whisk the sour cream mixture into the soup, whisking rapidly to prevent lumps (don’t worry if there are a few). Stir in the milk,horseradish,  salt & pepper to taste, and the marjoram. Taste and correct seasonings as needed. Pour into the waiting soup bowls with the bread, cheese, and egg slices. Serve with a green salad. Serves 4. Yum.

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