Bigos is a traditional dish from Poland and Lithuania. Bigos is created from cabbage (normal and Sauerkraut) and meat. Probably bigos has been imported to Poland from king - Jogaila.
Pierogi or vareniki may be stuffed (singularly or in various combinations) with mashed potatoes, fried onions, cheese, cabbage, sauerkraut, meat, mushrooms, spinach, or other ingredients depending on the cook's personal preferences. The secret to creating the dough is to add some of the potato to the pasta dough. It creates a smooth texture strongly desired by traditionalists. Dessert versions of the dumpling can be stuffed with a fresh fruit filling, such as cherry, strawberry, saskatoon berry, raspberry, blueberry, peach, plum, or apple; stoned prunes are sometimes used as well as jam or sweetened curd. For more flavor, sour cream can be added to the dough mixture, and this also tends to lighten the dough.
mam nadzieje ze cos z tego wybierzesz pozdrawiam..
źrodło wikipedia ale sama z tego na lekcje korzystalam i było okej.
Bigos is a traditional dish from Poland and Lithuania. Bigos is created from cabbage (normal and Sauerkraut) and meat. Probably bigos has been imported to Poland from king - Jogaila.
Pierogi or vareniki may be stuffed (singularly or in various combinations) with mashed potatoes, fried onions, cheese, cabbage, sauerkraut, meat, mushrooms, spinach, or other ingredients depending on the cook's personal preferences. The secret to creating the dough is to add some of the potato to the pasta dough. It creates a smooth texture strongly desired by traditionalists. Dessert versions of the dumpling can be stuffed with a fresh fruit filling, such as cherry, strawberry, saskatoon berry, raspberry, blueberry, peach, plum, or apple; stoned prunes are sometimes used as well as jam or sweetened curd. For more flavor, sour cream can be added to the dough mixture, and this also tends to lighten the dough.
mam nadzieje ze cos z tego wybierzesz pozdrawiam..
źrodło wikipedia ale sama z tego na lekcje korzystalam i było okej.