Our regional cuisine on a European scene Our regional cuisine on a European scene | Page 25

•two teaspoons of gelatin
•some dill
How to prepare it:
1.Put vegetables with carrots and onions into the pot, add a little sugar and cook a
decoction .
2.Add the bay leaf, grains of allspice and pepper.
3.Then, put fish bells carefully to decoction and cook it on low heat for 15-20 minutes.
4.Drain decoction. Cut carrots and use them to decorate the dish.
5.Soak gelatin in a little of cold water. Add it to decoction and add some lightly
beaten eggs’whites and vinegar. Stirring all the time, heat it on „low fire” until a
decoction clarifies. Drain again.
6.Pour a little of decoction to the bottom of the dish.
7.Cool it. Then place a layer of vegetables and fish. Decorate. Pour the remaining
part of decoction.
8.Put it in the fridge and leave to solidify.
9.Enjoy the meal!
by Martyna Śliskowska vel Śliska
PIEROGI (DUMPLINGS)
It is an old Polish traditional dish which can be translated as dumplings. They are
made from dough previously thinly rolled out and filled with various fillings, for
Christmas- necessarily with cabbage and mushrooms. It’s a very popular and tasty
dish. When you come to Poland, you’ve got to taste „pierogi”. You can eat them with
meat, seasonal fruit, sweet cottage cheese or mushrooms. I really recommend them.
by Nina Rybczyńska
PIERNIK (GINGERBREAD)
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