Vocational Education for the Sustainable

Development of Rural Tourism Enterprises

VESURT


Polish pierogi dough recipe (original)
Ingredients in this recipe:
3 cups of wheat flour (all-purpose)
half a teaspoon of salt
0.75 cup of boiling water
0.25 cup of cold water
half a teaspoon of oil
takes 30-40 min makes ~30 pierogi

Pour 3 cups of wheat flour into the bowl.
Pour the flour through a sieve to separate
any lumps and in order to aerate the flour.
Thanks to the latter, your pierogi dough will
be softer and more delicate in flavor. Then
add half a teaspoon of salt.
Pour 0.75 of cup of boiling water into the
bowl, while vigorously stirring the mixture
with a fork or wooden spoon. At this stage, it
is normal that lumps of flour will form and
surface crumble them down with the fork.
Cover the bowl with a cotton cloth and set
aside for about 5 minutes.

After 5 min, add a quarter of a cup of cold
water, give it a stir, and crumble down the lumps
(if any). Once again cover the pierogi dough with
a cotton cloth, but this time set is aside for 15
minutes.
After 15 min, add half a teaspoon of vegetable
oil (canola, sunflower or olive oil). Roll up your
sleeves it's time for some work. Knead the
pierogi dough until it becomes a smooth and
uniform mass. In general, it takes 5 to 10
minutes, and at this stage a pair of men's hands
may be quite useful. When finished, the pierogi
dough should be homogeneous, stretchy and a
bit adhesive.

Now, the dough is ready to prepare pierogi. Roll
out the dough on a pastry board (or simply on a
table) until you reach the thickness of about
one-tenth of an inch (2-3 millimeters). However,
before you start rolling it out, you should flour
the pastry board. Thanks to that the pierogi
dough won't adhere or tear. However, remember
that one side of the dough should remain clean.
You want it to cling on to itself while folding
pierogi.
Cut circles out of the pierogi dough by using a
cup. Place the filling in the middle of every
circle and fold it to form pierogi.
Collect scraps of pierogi dough, knead again, roll
out and repeat steps 5-7.


Ingredients in this recipe:
1 kg of the sauerkraut
2-3 cups of dried mushrooms or much more
raw white mushrooms from grocery
2 medium-sized onions
oil or butter for frying onion
some salt
some black pepper
8-10 bay leafs
spoonful of breadcrumbs (optional)
takes 1 h

Rinse dried mushrooms with cold water and
throw into the pot with hot water. Leave for
15-20 minutes.
Put the pot on the cooker and cook
mushrooms, until become soft.
Drain mushrooms off on the colander. Collect
water in the second pot.
Throw the sauerkraut into water, in which
mushrooms were cooked. Cook it, until
becomes soft.

In the meantime cut mushrooms carefully
into small stripes.
Drain the cabbage off on the sieve. You can
pour water out. Carefully shred the cabbage
into small stripes.
Peel two medium-sized onions and cut into
small dices.
Melt some butter or oil on the frying pan.

Throw onion to hot butter / oil and fry about
5 minutes to achieve delicate browning.
Next throw the cabbage and mushrooms. Mix
precisely.
Add the salt and grinded black pepper to the
taste. Add 8-10 bay leafs. Some Poles add a
tablespoon of breadcrumbs, but it is not
compulsory and I, personally, have never
tried it.

Put a lid on the frying pan and stew about 10
minutes.
Put the filling to the bowl and let it cool off.
The filling is ready to go when cooled but
you will need to get rid of bay leafs before
folding pierogi or uszka.

Ingredients:

Cabbage - 10 kg
200 grams of salt
250 grams of carrots
15 grams of cumin - can be replaced by
fennel seeds
250 grams of apples


Prepare a clean , scalded out stone pot with a
capacity of 10 l
Peeled from the withered leaves of cabbage cut
into halves and shred ( leave some cabbage
leaves).
Peeled carrots grate on the coarse mesh , apples
(do not peel ) cut into eighths
Mix the cabbage in a large flat dish with carrots
and apples , add salt and cumin - mix thoroughly
again


At the bottom of the pot lay some clean cabbage
leaves on them gradually pour the cabbage and
thoroughly compacted so as to get rid of the air ,
and that created the juice , the excess sink in
the jar ( can be useful when the level of juice
after a stormy fermentation has settled, juice
keep cool )
Silage does not fill the pot to the brim , the level
should reach about 10 cm below the edge of the
pot
The clear cover with leaves , and arrange them
freshly scalded , matched boards and we charge
such as jar of water - it's about pressing a whole.


Cover a pot with a clean cloth and leave in temp.18 -
20 degrees C for a period of 3-5 days. At the time a
foam , it must be gathered, pierced silage in several
places to the bottom outlet in order to facilitate the
volatile fermentation products and associated bitter
essential oils. This procedure should be repeated
several times. At this time, the level of juice falls and
then pour the juice which was formed during
compaction - if you do not have it , you can add
boiled lukewarm salted water (1-2 grams of salt per 1
liter )
After the end of the turbulent surface of silage
fermentation gases or put the piece of linen so that
the fabric was always wet from the juice
Cover with a cloth or foil ( to protect from dust ) and
leave in a cool place , protected from mold .

After pickling cabbage in a pot , you can put
it, for example to a liter jars, pasteurize at
80 degrees C for 15-20 min . Jars for
pasteurization do not turn off until the end ,
we do it after its removal from the water.
Level of insert cabbage should not extend
higher than 2 cm from the edge .

The recipe is from Zdzislawa Skrodzkis book
Compotes, pickles, jams.

White borscht soup recipe
Ingredients in this recipe:
Sourdough:
half cup of wheat flour
peel from one slice of wholemeal bread (not
obligatory)
2 cloves of garlic - crushed
1 cup of the water

2 liters of broth made with smoked meats (for
example boiled lean smoked bacon or sausage)
previously made sourdough
1 bay leave
1 clove of garlic
1 medium carrot
2-3 allspice grains
2 tablespoons of freshly grated horseradish
3 tablespoons of thick sour cream (18% fat)
1 spun of marjoram
salt, pepper
hard-boiled eggs when ready to be served

Pour wheat flour into a clay or cup pot, add
pressed garlic and pour over some warm but
not hot water. Mix it with enough water so
that a slurry forms, and then leave for about
4-5 days in a warm and sunny place. After
this time it will have a distinctive sourdough
sour smell (don't worry - disappears during
cooking). The sourdough can be poured into
jars or bottles and stored even a month.

Add your sourdough to broth made with
bacon. Do it up to your taste, so that the
acidity is OK for your tongue. Add bay leaf,
crushed garlic clove, allspice, horseradish,
sliced carrots and diced white sausage. Boil
the mixture.
Then remove from heat and pour the cream
distributed in several spoons of the hot soup.
Mix it and season to taste with salt and
marjoram.

In the meantime , boil potatoes separately-
otherwise , they become hard.
Cook until soup goes an intense aroma of
meats and herbs. Beetroot serve with slices
of sausage and carrots; you can also add
hard-boiled egg.

Homemade Polish cake called Skacz
Ingredients in this recipe:

(8x8x2 inches / 20x20x5 cm baking pan):
6 eggs
pinch of salt
8 tablespoons white fine sugar
200g butter
1/2 cup powdered sugar
2 teaspoons vanilla sugar
5 tablespoons all-purpose flour
5 tablespoons potato flour
1 teaspoon vanilla extract
melted chocolate and grated coconut

Remove the butter from the refrigerator and let
stand for 30 minutes at room
temperature. Preheat the oven to 220 degrees C
/ 425 degrees F.2. Separate egg yolksfrom egg
whites.
3. Whip egg whites with a pinch of salt to
stiff. Add white sugar, 1 tablespoon a
time,mixing after each addition, until well
blended. Set aside.
4. In a large bowl, combine the butter, powdered
sugar, vanilla sugar and mix until fluffy.Add egg
yolks, one a time, mixing after each
addition, until well blended. Add vanilla extract
and mix.
In a small bowl, combine potato
flour and all-purpose flour. Add mixture to
egg yolks mixture, 1 teaspoon a
time, mixing after each addition, until well
blended.
6. Add whipped egg
whites into batter and mix gently.
7. Line a baking pan with parchment paper.
8. Put 3 tablespoons of batter in the baking
pan. Spread on the bottom. Put in the
ovenfor 5 minutes (I leave it for 6.5
minutes until cake is golden brown). Bake on
the middle or top rack.
. Remove from the oven, Spread
the top with 3 tablespoons of mixture and
then put the baking pan in the oven for 5-
6.5 minutes.
10. Repeat the process until the bowl is
empty.
11. When it is cooled, pour melted
chocolate over a cake and sprinkle with
coconut.