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Apple pie

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Chocolate tree by Marta Meca and Sandra Pelado

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Chocolate tree by Marta Meca and Sandra Pelado

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Marta Meca Pérez and Sandra Pelado Valverde

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Roscón de Reyes by Beatriz Navea Redondo

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Roscón de Reyes by Beatriz Navea Redondo

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Roscón de Reyes by Beatriz Navea Redondo

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Roscón de Reyes by Beatriz Navea Redondo

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Mónica y Ana

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Christmas Eve traditions and recipes. Learn about sharing the wafer, leaving the empty plate, hay under the tablecloth and some other traditions from this article and follow with our recipes for best Christmas Eve dishes.

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Christmas Eve traditions and recipes. Learn about sharing the wafer, leaving the empty plate, hay under the tablecloth and some other traditions from this article and follow with our recipes for best Christmas Eve dishes.

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https://culture.pl/en/article/polish-christmas-eve-traditions

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Like in most Central European countries, Christmas in Poland is a quaint and much-beloved affair. However, while Germanic traditions, like decorating trees, have spread so far as to be unsurprising, Polish customs remain delightfully distinctive.

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Ingredients:

-a carrot

-a half
of a celery

-one yellow
onion

-two
cloves of garlic

-three
grains of allspice

-two
bay leaves

-five grains
of black pepper

- a
broth portion

- a tablespoon
of salt

Pour all
this into a pot and add about 2.5 litres of water. Then simmer for one hour.
Separately, you need to make a beetroot decoction. You need:

-3 beetroots
(peeled)

-half a tablespoon
of salt

-about a
litre of water

pour
it into a pot and cook it until soft; add two tablespoons of vinegar; then
leave the stock in a cold room to cool it down.

Finally,
pour the stock into the broth. You can also season the red borscht as you like.
Serve with dumplings.

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Christmas Eve (sour) cabbage with peas! 

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Christmas Eve (sour) cabbage with peas! 

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Ingredients:

2 onions

1 kg of sauerkraut

500 g of peas

bay leaves,

salt and pepper

Step by step :

-in the evening before cooking, soak the peas in water and leave them overnight to swell

-the next day simmer the peas with the stock cube

-drain the sauerkraut and chop it finely, cook it for about 20 minutes

-when the sauerkraut is boiling chop the onions

-fry the chopped onion in a pan then add spices and sauerkraut

- cook all the ingridients  in the pan for about 5 minutes

-bravo the cabbage is ready to be served

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This beverage is a traditional drink that Polish people drink on Christmas Eve. Younger me didn’t really like it, but right now I cannot imagine a Christmas Eve super without this beverage. Here is the recipe.

Aprox. 1 kg of dried fruit (plum, pear, apricot)

4 litres of cold water

Aprox. 6 teaspoons of sugar

One cinnamon stick

One bit of carnation

2-3 spoons of lemon juice

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Fried Christmas Eve carp is a dish that often appears on Polish tables on Christmas Eve. It is a classic, once everyday dish. The carp itself appeared in Poland in the 12th century, and then it was a very popular dish in the eighties and nineties and it is still today. Breaded carp can be fried in a pan with butter or oil and baked in the oven. Carp is a fatty fish.

Fried carp – ingredients

·      Carp fillet

·      2 lemons

·      Bread crumbs gluten free

·      Salt

·      Oil or butter for frying or baking

PREPARATION:

1. You should squeeze the juice out of one lemon. Then wash the fish under the tap, cut into pieces and pour over the juice. After that, let it rest for 5 to 10 minutes and rinse again.

2. Pieces of carp should be salted and coated in breadcrumbs and fried in oil with butter. If the carp is baked, put it in a casserole dish and put it in an oven preheated to 180 degrees and bake for 30 minutes.

Bon appetit!

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Yeast dough:500 g of wheat flour + for dusting180 ml of milk150 g of melted and cooled butter (or margarine)6 yolks42 g fresh yeast (or 21 g dry)6 tablespoons of sugar½ teaspoon of salt1.5 tablespoons of spirit (or rum, vodka)2 teaspoons of vanilla sugar

Poppy seed mass:500 g of poppy seeds200 g of sugar100 g of raisins50 g of chopped walnuts1 tablespoon of honeyalmond aroma to tastea pinch of cinnamon1 tablespoon of softened butterpossibly candied orange peel6 egg whites

Frosting:1 cup of powdered sugar3- 4 tablespoons of hot water

Pour boiling water over the poppy seeds, cover with a plate and leave for at least 30 minutes. Uncover and allow to cool completely. Drain the poppy seeds in a sieve lined with gauze or a cloth and squeeze well. If it is not ground, grind it twice in a meat grinder using a fine mesh strainer. (The ground poppy seeds are ready after pressing for further preparation).Mix slightly warm milk with 1 teaspoon of sugar, crushed yeast and approx. 4 tablespoons of flour. Cover with a cloth and set aside in a warm place to rise for about 10-15 minutes.Combine the leaven with the remaining yeast dough ingredients (except butter). Knead the dough, gradually pouring in the melted butter (or margarine). Cover with a cloth and leave it to rise until it doubles in volume (approx. 1 - 1.5 hours).Add the remaining ingredients to the poppy seeds, except for the egg whites. Beat the egg whites until stiff. Add to the mass and mix gently with a spatula or a wooden spoon.Divide the dough into 3 parts. Roll out each part into a rectangle with a thickness of approx. 3 mm, put on ⅓ of the mass, leaving approx. 2 cm from the edge and roll with a roll. Glue the ends of the roll and tuck underneath. Put the finished roulade on greased baking paper and roll it up in a tube twice, leaving a 1 cm gap between the dough and the paper (no more). Leave the ends of the paper open. Transfer the poppy seed cake to the baking sheet.

Bake in a preheated oven for about 40 minutes at 190 ° C (heater top and bottom) until golden brown. Allow to cool.Cover the still warm poppy seeds (not hot) with icing.Prepare the icing: Rub the powdered sugar with hot water until smooth. Pour the icing over the poppy seed cake and, if necessary, sprinkle with poppy seeds. (Unless you want to freeze the poppy seed cake, then make the frosting after defrosting the dough).

After all is done the cake should look like this!

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How to make dumplings?

Polish dumplings are one of the most popular and tastiest dish on Christmas table. They are usually with maschrooms and cabbage and basically they are simple to prepare.

INGREDIENTS:                                                                                                                            * cabbage                                                                                                                                      * Dried mushrooms                                                                                                                       * Oil                                                                                                                                                 * Egg                                                                                                                                               * Flour                                                                                                                                             * Salt and papper                                                                                                                          * Water                                                                                                                                           * Onion

HOW TO MAKE IT:                                                                                                                      1. Dumpling dough                                                                                                                      500 grams of flour, 1 spoon of oil, 1 egg, 250 mililiters of medium hot water and little salt mix together and make soft dough. It should made for 10 minutes and after that put dough away.                                                                                                                                 2. Stuffing for dumplings                                                                                           Muschrooms put into pot with water and put away to 1hour. In the same time on into another pot put chopped onion with little oil to gold color. Chop the cabbage and add into pot with onion. Add one glass of water and cook it for 30 minutes. Later add chop muschroms and still cook it for another 30 minutes. When cabbage get soft add salt and pepper.                                                                                                                                          3. Dumplings                                                                                                                                      Ready dough roll out thinly and make a circle from it. Later add one/two little spoons of stuffing and glue it. Cook into really hot water with little salt to moment when they will get out from water. Cook them in parts. And dumplings are ready to eat.