Our regional cuisine on a European scene Our regional cuisine on a European scene | Page 22

Method:
Throw 4 bay leaves, pepper and allspice to 4l. of cold water . Add peeled and seeded
prunes, apples (cut into smaller pieces) , chopped sticks of carrots, peeled and sliced
beets and garlic (cut into slices) . Add marjoram and balsamic vinegar. Let them boil.
Right after boiling, remove it from heat. Cover with a cloth and set aside for a day.
Before serving borsch, sprinkle it with some balsamic vinegar, pepper and salt.
by Wiktoria Głowacka
KAPUSTA Z GRZYBAMI
(CABBAGE WITH MUSHROOMS)
First, put some mushrooms into water for all night and cut them. Next wash
sauerkraut and squeeze 3 times. Later, insert cabbage into the pot, pour 1 glass of
water and add mushrooms. Then cook it for an hour. On a frying pan fry an onion on
some butter. When it’s gold, add flour. Mix all the ingredients and simmer for a few
minutes. Bon appetit!
by Julita Klimczak
ŚLEDŹ W ŚMIETANIE
(HERRING IN SOUR CREAM)
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