Transcript Regional traditional food * food from the Lodz Region

Regional traditional food
–
food from the Lodz Region
Regional and traditional food
The preservation of regional and traditional recipes in our homes
is a chance to discover our rich cusine and to rescue a significant
part of our cultural heritage.
The Lodz Region was a mosaic of four nationalities and their
cusine, and the names of some products and dishes were transformed
into Polish like the Jewish kugl (kugiel z Przedborza) or
zalewajka (which originated from Lodz workers). Some of them have
been certified and you can find them on the List of Traditional
Products.
What is a culinary tradition?
It’s the way in which individuals and groups
select, prepare and consume the available
food according to social and cultural
restrictions.
Lodz Region Titbits
Every one of the presented meals, mostly of
very original name, has its own history and tradition passed from
generation to generation. Each one of them is an exceptional speciality that
guarantees new taste and smell experiences, unknown to people from
different towns. The diverse, rich, local culinary heritage is prepared
from natural ingredients from one’s own farm or picked in the woods; the
dishes are inseparable. Apart from the numerous certificates available,
healthy food fairs, traditional dish competitions and the dynamically
developing Lodz farm tourism are very helpful.
Traditional dishes as a part
of the regional culture
It is said that every dish has an identity of its own. Preparing tasty food
isn’t so simple – it is a real culinary art testifying not only of the
farmer’s wealth but most of all of the agriculture of the region, the
customs, social life and current cultural patterns. The preparation of
traditional dishes was often of a community-spirited character.
Delicious regional examples
Zalewajka with roux
Ingredients: water, sour starter, potatoes, carrot, smoked bacon, parsley, wheat flour,
celery, salt, vegetable boullion, black pepper and a bay leaf.
Use water from your own intake – if there is a possibility like this. The sour starter is
prepared in a special tin – the old recipe says that mixed ingredients mature in this tin
for several days at the appropriate temperature. When the sour starter is ready, add
the particular vegetables cut into cubes, and spices. While cooking the stock, fry the
sliced onion together with the smoked bacon. Add all these ingrdients to the soup and next
prepare the roux of melted fat and wheat flour – then add them to the soup.
History – zalewajka is widely known soup of Polish folk cuisine which comes from the region
near to Lodz. Apart from the sour rye soup or borscht, this soup was also consumed for
breakfast, dinner or supper. The secret to zalewajka was to use the cheapest ingredients
like potatoes.
Delicious regional examples
Kugiel from Przedbórz
Ingredients: potatoes, pork ribs, knuckle of pork, pork shoulder blade or neck, onion,
salt, pepper.
Peel the potatoes and grate them into small pieces (like for potato pancakes). Then add
the grated onion, salt and pepper – carefully mix everything. At the bottom of a pot
put the fatter parts of the meat and then by turns put layers of the grated potatoes
with spices and the meat. At the top, the potato dough is to be placed. Everything is
covered with a lid. The pot is then put into a hot bread oven – the kugiel should be
baked from 6 to 12 hours.
History – Polish kugiel is a roast dish prepared in large pots. Original jewish kugiel was
made of goose meat roasted with pearl barley, beans and goose lard. It was put into an
oven on Friday and eaten on Saturday morning.
Delicious regional examples
Sourdough
Ingredients: dry brown bread, dry bread of rye bolting flour, sugar, bakers yeast, water.
The bread must be made with organic flour to make the sourdough.
Cut the dry bread into 2 cm cubes, pour over with warm water (about 40°C), add bakers
yeast and sugar. Then leave everything for fermentation for about 5 days. When it is
condensed enough, extract it, cool down and pasteurise (at 80°C) in glass bottles.
History – in 1905 when the Land of Lask was under the Russian partation, men were forced
into the Tsar’s Army which was defeated in the war with Japan. One year later, a
soldier named Piotr Wieczorek returned to his home in Brodnia. For the villagers he
became a source of knowledge about the world and he was appointed village administrator.
When the neighbours visited him, his wife treated them to sourdough, prepared according
to the recipe brought from Russia by her husband.
Something easy to prepare at home
Home-brewed beer
Ingredients:
• 5 litres of water
• 300 grams of sugar
• 80 grams of ground coffee (not instant) – it is made from: rye, barley,
chicory, sugar beet – roasted.
• 2.5 grams of yeast (it is better to use fresh yeast rather than instant)
• A handful of hops (optional)
You will need 4-5 empty 1.5 litre plastic botles
In general, brewing beer at home is very similar to brewing commercially.
Homebrewers can select from ingredients identical to those used in commercial
brewing, in addition to a wide range of post-market customizations.
Home-brewed beer
Fresh yeast
Water
Natural grain coffee
Hops (optionally)
Pot
Sugar
Plastic bottles
Home-brewed beer
1. Add the ground coffee to the water –
when it is boiling you should boil it more – about 10 minutes
2. Wait until the “coffee soup” has cooled down.
3. Take linen or even tea-towel to filter our brew
4. Add sugar and when the brew is warm (room temperature), drain off a glass from
the 5 litres of the brew and dissolve the yeast. Then pour it into our pot and mix.
5. Pour out the brew to our plastic bottles so that they are 2/3 full. Then squeeze
the bottles and screw on the lid.
6. Wait 2-4 days and our drink is ready!
Important ! Do not put the brew into glass bottles! Our drink will be fizzy with foam like
typical beer with foam (the yeast will be working!).
Home-brewed beer
3
4
5
* You can change the proportion,
for those pictures I reduced the
amount of ingredients by 4/5.
Home-brewed beer
This is the best healthy beer recommended if you are thirsty.
It can have a maximum of 1.5% alcohol. It tastes like weak
coffee beer (of course it is fizzy – so watch out when opening
the bottles).
This drink was known for years and almost forgotten. Because
the coffee is made from vegetables, don’t worry - children can
drink it!
When the home-brewed beer is ready you can keep it in the
fridge for about one week.
The List of Traditional Products in theLódz Region
Bakery goods
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Dmosinski bread with traditional sourdough
Leczycki rye brown wholemeal bread
Leczycki village bread
Village bread based on sourdough from
a brick stove in Biala
Rye brown wholemeal bread from Biala
Buckwheat bread
Brown bread from the valley of the Mroga
river with cereal grains
Old Polish bread from the valley of the
Mroga
Cookies from scratchings
• Swiatnicki rye bread
• Nagawski bread always frehs
• Ritual bred from the valley of the Mroga
river
• Gingerbread houses from the region of the
Mroga valley
• Ginger carrot cake
• Tatarczuch from Radomsko
• Farm bread from Mroga
• Rye bread with milk
• Rye bread from Szadek
The List of Traditional Products in the Lódz Region
Nuts, seeds, cereals, vegetables,
friuts, honeys
• Nadwarcianski horseradish based on
the Old Polish recipe
• Lowicki red beetroot salad with
horseradish
• Tinned cucambers from Lowicz
• Pickles from Lowicz
• Pickles from the region of Wielun
• Cucumber puree from Lowicz
• Tinned sorrel from Lowicz
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Plum stew from Lowicz
Nagawskie backed apples with juice
Cherry stewed friut from Lowicz
Honeys from the valley of the Mroga
River
• Honey from the commune of Zelechlinek
• Honey from the Brzeziny Land, Hills of
Lodz and the Rawka River
The List of Traditional Products in Lódz Region
Ready-cooked meals and dishes
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Zalewajka with roux
Obrawska horseradish soup
Cabbage with peas
Stuffed cabbage from Osiny
Koplonek (wodzianka) from Galków
Pear nalewka from Galków
Potato Plendze from Wojcin
Kugiel from Przedbórz
Zalewajka from Radomsko
• Jezowska sour rye soup with potatoes
• Golabki from Osiny
The List of Traditional Products in Lódz Region
Fresh meats and butcher goods, oils, fats and cheese
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Lamb of Swiniarka (breed of sheep)
Traditionally smoked Nagawska sausage
Liver sausage in rings from Nadolna
Oat goose from Boguslawice
Jordanowska juniper sausage
Traditionally smoked Nadolski bacon
Smoked jordanowskie sausages
Smoked meat from Szadek
Ham from Wielun
Nagawskie butter
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Butter from Gluchów
Goat curd cheese from Eufeminów
Traditional curd cheese
Goat curd cheese from Druzbin
Gypsy ham from Zaborów
Peasant sausage
The List of Traditional Products in the Lódz Region
Alcoholic and non-alcoholic drinks
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Laskie beer
Friut nalewka from Nagawki
Rasberry ratafia from Nagawki
Apple juice from Kaleczew
Sourdough
Nalewka from lemon and ginger
Raspberry syrup from Dmosin
Bon appétit!
Anna Krzyżanowicz-Stępien
Krystyna Rozensztrauch
Marcin Stępka
Helpful publications:
- Publication of Self-government of Lódzkie Region „Traditional goods from the Lodz Region”
- Publication of Self-government of Świętokrzyskie Region „Świętokrzyskie Region Titbits”
- The official website of Ministry of Agriculture and Rural Development