Polish cuisine

100g onion, 2 garlic cloves, 15g oil, 750g meat, 75g breadcrumbs, 1 egg, 30g milk, 3/4 nutmeg, 1/2 allspice, 3/4 pepper, 1.5 salt. For the sauce: 400g water, 1 bouillon cube, 200g 30% cream, 30g flour, 40g butter, 20g mustard, 20g soy sauce, 5g lemon juice, ginger, and pepper. Shape the meat into meatballs and steam them in the broth. Add the sauce ingredients to the broth, mix, and cook for 10 minutes. Serve with potatoes.

- 500g dried beans (soaked for 24 hours), 300g bacon, 400g sausage, 1 onion, 5 garlic cloves, 1.5kg tomatoes, 3 tablespoons tomato paste, seasonings: allspice, bay leaves, marjoram, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon smoked sweet paprika.

4 hard-boiled eggs, 70g cheese, 1 large pickled cucumber, 3 tablespoons mayonnaise, 1 tablespoon 18% cream, 1 teaspoon mustard, half a teaspoon of salt, a pinch of pepper, and chives.

1kg of lard, 250g of pork belly, 1 medium onion, 1 hard apple
Cut everything into small cubes. You can also grind it. Place the meat on a cold pan and fry on medium heat. After 20 minutes, stir, and continue frying for a total of 1 hour. Add the apple and onion, fry for 20 minutes. Season with salt at the end.

1kg beef, 1 bell pepper, 1 onion, 1 carrot, 4 cloves of garlic, 3 tablespoons of flour, 4 tablespoons of lard, 2 cups of water, spices: 1 teaspoon of salt, 1 teaspoon of sweet paprika, 0.5 teaspoon of hot paprika, 1/3 teaspoon of pepper, allspice, and bay leaves.

500g sausage, 1 large zucchini, 2 bell peppers, 2 onions, 4 large tomatoes, 200g tomato paste, 1/4 cup of oil or lard, spices: paprika, salt, and pepper.

500g of chopped pork, 200g of smoked bacon, 4 cloves of garlic, 1 tsp of salt, 1 tsp of pepper, 1 tsp of white mustard seeds, mixed herbs. Grind the frozen meat and bacon. Mix the ingredients, meat, and spices together. Shape the mixture into two 20cm rolls. Coat in dried herbs and wrap tightly in plastic wrap. Tie the ends like a candy wrapper and steam for 30 minutes.

- In a heatproof dish or pot, place grilled sausage and pork neck with onion
- Add canned or fresh tomatoes, canned beans, mustard, and spices
- Cook for half an hour, then add pickled cucumbers and water.

1kg fresh cabbage, 2kg sauerkraut, 80g mushrooms (to soak), pork shoulder, bacon, pork loin, lard, sausage, 2 onions, spices: allspice, pepper, bay leaves, cloves, 2 juniper berries.

- Grease the bottom of the pot and line it with cabbage leaves (essential to prevent burning!)
- Add the meat, then the hard vegetables: carrots, onions, potatoes
- Layer with cabbage and add soft vegetables: mushrooms, zucchini, bell peppers, tomatoes
- Add sauerkraut and butter
- Meanwhile, season generously with your favorite spices
- Bake for about 30 minutes

200g of pork ham, raw bacon, and liver, 50g of onion, 25g each of celery and parsley, 2 cloves of garlic, allspice, 50g of dry bread for soaking, 3 eggs, 20g of semolina, 1 teaspoon of pepper, 1.5 teaspoons of salt, 1 nutmeg, 1 teaspoon of marjoram. The meat, vegetables, and allspice should be cooked, preferably steamed, and keep the cooking water. Add 200g of broth and grind everything. Add the remaining ingredients and grind again. Transfer the mixture into a loaf pan (grease with butter and sprinkle with breadcrumbs) and bake for 1 hour at 200°C.

A roast that has always been a roast to me, yet it's not actually baked. Marinate a piece of pork in garlic, onion, and spices. Soak dried mushrooms. The next day, brown the piece of meat on all sides. Then, add the mushrooms along with the soaking water to a pot, bring it to a boil, and add the meat. Cook the meat in the mushroom broth. You can also use button mushrooms. At the end, add a bit of cream.