I like to cook. Sort of a hobby. I’ll cook traditional Polish food from what I learned from babcia, but I’ll also put my own twist on things.

Today I did my own twist on bigos. Instead of kielbasa and pork, I used żeberka and beef stew meat. I used fresh cabbage and added a little kapusta kiszona.

I like to experiment. If it sucks I will still eat it (I don’t like to waste food)

I have also made gołąbku with jalapeño, mushroom, and rice before.

Nowadays you can get pierogi with spinach.

So I guess my question is, does anyone steer away from the non-traditional way of doing Polish dishes? Adding maybe an American twist? I’m sorta kinda thinking like, Asian-Mexican fusion or something.

by Fine-Upstairs-6284

14 comments

  3. Yeah, I make a fusion of what I learned at home and picked up from various flatmates (so Asian and European) but it’s not fancy. I eat egg-fried świderki (eliche) with soy sos, I eat ready-made pierogi ruskie with olive oil. My grandma likes to put bigos on pizza. I’m sorry to those who wish they could unread it.

  4. That bigos is just a well known variation, because every way is a good way and most people put in all kind of meat and sausages. Adding fresh cabbage is common too, especially when the sauerkraut is too sauer.
    But love the way of thinking and experimenting!

  5. Fusion Łazanki: Frozen asian vegetables, bacon, pasta.

    Extremely little to do with łazankinon the oaper, but you eat it and fills the same.

  6. Antoni Porowski (the Polish Canadian of Queer Eye fame) puts both non-traditional twists on Polish food & Polish twists on other “international” foods. You might find more inspiration there – I have so far only ventured into pierogi with non-traditional fillings (such as pulled pork, or Kimchi).

  7. Very interesting post. In your opinion, what kind of ingredients would make your dishes more ‘American’?

  9. I once tried to tease my mother in law by making Indian style pierogi .

    Tumeric in the dough and a lightly spiced potato and pea filling. They went down very well

  10. I contacted our Ministry of the Interior and Administration and you are about to get deported. Goodbye and never think about coming back.

  11. Yes, very much so. I have developed many dishes based on our cuisine that you won’t find anywhere. I have morphed many others into new forms, only sometimes borrowing ideas from other countries’ cuisines. From outside Europe there isn’t much that influenced me. Examples would be Singapore/Malaysia, Thailand, Mexico, China, south India, and the Maghreb. I prefer my own inventions to any originals I was inspired by, but of course I’m biased 🙂

  13. Yup. I’m making pulpety z kaszą right now. Just mix minced meat with kasza jeczmienna, najdrobniejsza, cebula, jajko, przyprawy i ugotowac. All in one.

  14. So far I tried: Kimchi Pierogi, Kimchi Bigos, Kimchi Jabłko surówka, kimchi kapuśniak.

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