The Growing Popularity of Polish Food in London

Polish food has never been more popular in London. “Fancy a Polish” is becoming a buzzword as it did for Indian food previously.

Many Polish restaurants and delis have opened since Poles started arriving in London in large numbers in 2004.

Supermarkets stock an abundance of Polish foods, and even in small corner shops you will find Polish pierogi, golabki, or pasztet.

Some of the most popular Polish food in London today are:

Pierogi dumplings that can be filled with cabbage or mushroom, or even strawberries.

Schabowy, which are breaded pork cutlets served with mash potato and beetroot salad.

Bigos, which is a stew of cabbage and meat.

Barszcz Czerwony, which is a beetroot soup served with mash potato and bacon.

It’s not only the large Polish community that is helping to promote the popularity of Polish food in London today.  British people are absorbing and appreciating its rustic nature, which is similar in many ways to traditional British food.

Polish food in London is thriving and now competes with the very best world cuisines you can find in cosmopolitan London today.

How to Cook Barszcz Czerwony Polish Soup

Barszcz czerwony is a bright red beetroot soup that is very popular in Poland.  The colour is stunning and the taste is deliciously sharp.

The following ingredients are needed to cook this hearty and healthy Polish soup.

6 beetroots

Two carrots, parsley, half an onion, quarter of a leek, half a stick of celery

Salt and pepper

2 litres of Chicken stock

1 – 2  tsps of sugar to taste

Lemon juice

Bay Leaf

2 Allspice

1 tbsp white vinegar

Cooking Barszcz czerwony is quick and easy.

Heat the chicken stock in a large pan.

Place all vegetables, bay leaf, and allspice into the stock.  Bring to the boil, then simmer until the vegetables are soft

Cut the beetroots into thin slices and place into the stock.

Add a little lemon juice to the stock to help cause its intense red colour.

Barszcz must be sharp in taste so add 2 spoons of white vinegar, which will give a traditional sour flavour.

Cover and heat until the beetroot is soft.

Add salt and pepper to taste.

Barszcz czerwony should be served with mashed potato topped with fried bacon and some dill.

Barszcz czerwony is one of a number of tasty Polish soups in London available from Starlet Cuisine.

Smacznego!

Cooking Polish Schabowy

Polish schabowy, or kotlet schabowy, are the best pork chops in breadcrumbs you will ever try.

Cooking schabowy is fast and simple.

What you need is a quality piece of lean pork, pepper, salt, two eggs, breadcrumbs, olive oil for frying.

The pork should be cut into chops of 1.5 cm thickness, tenderized with a rolling pin, and seasoned with salt and pepper.

Next, beat two eggs in a bowl with a fork, immerse the chops in the egg mixture and then roll and cover the chops in breadcrumbs.

Next, heat some olive oil in a frying pan and fry the breaded pork chops on both sides until golden in colour.

Serve schabowy with mash potato and beetroot or cabbage salad.

This delicious traditional Polish food is really tasty and makes for a good Sunday dinner.  You can also eat them cold the next day in a sandwich.

Smacznego!

Creating the Perfect Polish Bigos

Bigos is a delicious, nutritious Polish stew the main ingredients of which are cabbage and meat.

The manner of execution is easy. Finely chop white cabbage and boil until soft. Cut sauerkraut into small pieces and boil. Mix the cabbage and sauerkraut together and boil for two hours. Add salt, pepper, spices, and garlic to add to the flavour.

Cut pieces of beef and pork into cubes, and fry with some onion. You can also fry some bacon and Polish sausage to the bigos.

Next add all the fried meat to the cooked cabbage and sauerkraut, and simmer together stirring often. You can add some tomato puree at this stage. For a truly aromatic flavour to the stew you can also add dried plums, mushrooms, and a glass of good dry wine.

Bigos can be served with bread or potatoes.

Bigos stew is even more tasty when reheated the next day.

Smacznego!

How to Make Delicious Polish Pierogi

Pierogi are a favorite dish for adults and children. It is hard to find anyone who does not like pierogi.

These Polish dumplings are nutritious and delicious. You can stick different fillings in them depending who likes what, and all the family can join in making them.

A thin, sticky dough and a large portion of filling, with a rich flavour, are the foundations of successful pierogi making.

The following principles make it easy to make pierogi.

For the dough you need flour, a pinch of salt, eggs, (but not necessarily), and most importantly make the dough by pouring in very hot water, which ensures the dough is soft and gentle.

Then the dough is rolled fairly thin and cut into round circles with a glass. For every circle place previously made fillings and make into pockets of dough.

Cooking pierogi is quick and easy. Place the pierogi in a pan of boiling salted water, heat for approximately 5 minutes, drain, and serve.

The most popular pierogi are:

- Russian pierogi with cheese, potatoes, and fried golden onion
- Pierogi with cabbage and mushrooms
- Pierogi with meat
- Cheese pierogi

You can also do sweet fillings with different fruits such as blueberries or raspberries.

When all the cooking and preparation is done you can eat and enjoy Polish pierogi and taste their unique flavour topped with butter or crispy fried bacon.

Smacznego!

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