Cabbage and spinach with some garlic and herb broth. I'm Scottish so any tips on other Sausages to try would be great.
by Clear-Warthog5655
5 Comments
EuropeEatsBot
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lycantrophee
This is a…peculiar combo,but I at least respect the courage to experiment.
0xPianist
Man this is one weird AF soup
IvoryLifthrasir
Podwawelska would be okay for a long boiling stew like bigos. For soup like this Śląska is the way to go (and usually can’t go wrong with Śląska in any dish)
Try doing zupa ziemniaczana (potato soup, also known as “kartoflanka”) if you want potatoes + kiełbasa. For cabbage + kiełbasa, try łazanki (it’s a pasta dish though, not a soup)
smltor
My theme for next week is Polish Food (normally I don’t cook Polish because I live in Poland and others do it better, people want their mums food etc).
I have a couple goto’s lined up but am missing a day. I’m afraid this will not be making the list I don’t think 🙂
For me podwawelska is best fried at a ludicrously low temp for an hr or two (with great sides – mashed potato with bacon and cabbage is a family fave, mushroom gravy also, fast ogorki, kimchi etc) or alternately done in a toad in the hole style (with a good onion gravy).
It’s such a boring generic kielbasa that you really want the other stuff to steal the show in my opinion. It is one of my favourites to use because people see kielbasa and go “okay not vegetarian dinner” but it won’t get in the way of whatever actual dinner idea you had.
It actually works really well in a malaysian / kiwi style carrot curry if you have an electric fry pan. The temperature spikes seem to render the fat quite well I think. Basically coconut milk and curry powder (you’ll find more exacting recipes online).
I did american style sausage rolls with podwawelska once and they were okay I guess.
Zurek obviously is the GOAT. Do it participation style where -nothing- is in the soup and everyone gets to pile their own garlic, bread kielbasa, egg etc into the bowl before the soup is poured over. I usually slice podwawelska thin and fry it a little before chucking a bowl on the table.
5 Comments
Congratulations on your achievement!
With your first post on EuropeEats we’ve upgraded your status to an official chef. To reflect this, your boring old grey flair **British Guest** was replaced with the elusive golden flair **British Chef**.
Keep up your work by contributing quality content: it will certainly inspire others!
_I am just this sub’s unpaid house elf, and this action was performed automatically. If you like it I’m happy._
This is a…peculiar combo,but I at least respect the courage to experiment.
Man this is one weird AF soup
Podwawelska would be okay for a long boiling stew like bigos. For soup like this Śląska is the way to go (and usually can’t go wrong with Śląska in any dish)
Try doing zupa ziemniaczana (potato soup, also known as “kartoflanka”) if you want potatoes + kiełbasa. For cabbage + kiełbasa, try łazanki (it’s a pasta dish though, not a soup)
My theme for next week is Polish Food (normally I don’t cook Polish because I live in Poland and others do it better, people want their mums food etc).
I have a couple goto’s lined up but am missing a day. I’m afraid this will not be making the list I don’t think 🙂
For me podwawelska is best fried at a ludicrously low temp for an hr or two (with great sides – mashed potato with bacon and cabbage is a family fave, mushroom gravy also, fast ogorki, kimchi etc) or alternately done in a toad in the hole style (with a good onion gravy).
It’s such a boring generic kielbasa that you really want the other stuff to steal the show in my opinion. It is one of my favourites to use because people see kielbasa and go “okay not vegetarian dinner” but it won’t get in the way of whatever actual dinner idea you had.
It actually works really well in a malaysian / kiwi style carrot curry if you have an electric fry pan. The temperature spikes seem to render the fat quite well I think. Basically coconut milk and curry powder (you’ll find more exacting recipes online).
I did american style sausage rolls with podwawelska once and they were okay I guess.
Zurek obviously is the GOAT. Do it participation style where -nothing- is in the soup and everyone gets to pile their own garlic, bread kielbasa, egg etc into the bowl before the soup is poured over. I usually slice podwawelska thin and fry it a little before chucking a bowl on the table.