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Potato & Goat Cheese PierogiWhat would a Polish feast be without their traditional pierogi? They are tender dumplings stuffed with savory or sweet fillings, then gently boiled. Afterwards, pierogi are browned lightly in a little butter. Try these delectable pierogi for Dyngus Day, filled with mild goat cheese and potato. Serve them with a topping of sour cream.
Fried Sauerkraut Cakes With KielbasaHere is a delicious spin on the classic Polish pairing of sauerkraut and sausage. You will have a quick Dyngus Day meal in no time! Store-bought sauerkraut is mixed with flour, eggs, green onions, and spices, and formed into little cakes. After the cakes are pan-fried to golden brown, they are plated with generous slices of fried Polish kielbasa. Applesauce and sour cream are traditional condiments for this dish.
BigosIn Poland, they call this flavorful stew bigos. It features several types of meat chunks, such as veal, beef, and pork, that is slow cooked until tender. Other savory ingredients include sauerkraut, mushrooms, onions, and several spices. Some Polish cooks add a few dried plumbs and tomato paste to their stew. Traditionally, hunter’s stew is simmered for hours, cooled overnight, then simmered another two hours before serving. You can serve it the first day, but it is better with the extra simmering time.
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Check Out This Great Featured Menu: Shavuot - The Feast of Weeks
Shavuot, also known as the Feast of Weeks, commemorates the giving of the Jewish Torah and the spring harvest. This year, it is celebrated May 19-21. During the three days of Shavuot, Jewish families come together for a complete night of reciting Torah passages. They decorate their homes with festive floral themes, and share delicious dairy-based dishes like these.