Sour Cabbage with Wild Dried Mushrooms - Kapusta z Grzybami

One of the main dishes for Polish Christmas table. Light and tasty sauerkraut cooked with dried wild mushrooms and onions. Disappeared in the blink of an eye;)

Ingredients:

• 1kg Sauerkraut
• 100g dried wild mushrooms
• 2 large onions
• salt and pepper to taste
• oil
• 2 bay leaves

Rinse mushrooms under Colanders, pour hot water and boil for about half an hour. Drain and cool. Little cabbage and cut into large pieces. In a separate pot of water pour over the cabbage and cook it for half an hour with the bay leaves until the water boils out completely. Peel onion, cut into cubes, fry in oil until golden brown.

 

 Mushrooms, cut into cubes (I minced mushrooms and fried onions by razor-grinding), add the cabbage, pour a little oil.

Cook all together, season with salt and pepper.

I prefer the cabbage slightly moist, not floating in water.

Greek Fish - Fish with rich tomato, Carrot and onion stuffing - Ryba po Grecku

Greek Fish,traditional dish for polish Christmas or as an appetizer to a party.I don't know from where come from the name, but I know dish is only prepared in Poland. I love its unique taste and cold or sweet. Fried fish fillets (usually cod)  with stuffing, made ​​with carrots, tomatoes, onions and celery. Best is on the second day, when the stuffing bite with fish.

Ingredients for fish:

• 1kg fish fillets fresh or thawed (preferably cod)
• half a lemon
• Salt and pepper
• 200g coarse flour or plain flour or semolina
• oil for frying

Fillets, cut into large chunks, drizzle lemon juice on the fish. Season with salt and pepper. Allow to stand for several hours or, preferably, marinate the day before.

Fill the pan with oil, heat up. Each coat chicken in flour (preferably semolina, then the shell is more crispy), teach the hot fat. Fry each side until golden brown.

 

 

 

 

Ingredients for stuffing:

• 5 large carrots
• 2 celery
• 3 large onions
• salt and pepper to taste
• spoon of veg boullion
• oil for frying
• 2 cans of pickled tomatoes or 10 fresh tomatoes, diced
• 2 tablespoons tomato paste

Peel carrots and celery, Grate a large mesh. Peel onion and cut into cubes.

 

 

 

 Fry onions in oil until slightly golden brown. Then add the remaining ingredients, cook a few minutes until a thick consistency.Place in a transparent bowl fer 1 layer stuffing then fish and keep repeating.

 

 

 

 Garnish as desired. Submit the best on the second day of hot or cold as desired.