Appetisers

Appetisers

By
Benny Roff
Contains
13 recipes
Published by
Hardie Grant Books
ISBN
9781742702445
Photographer
Bonnie Savage

These are the Polish version of tapas. Late at night on the way home from an evening out, Polish youth will stop off for a little bite topped off with a shot of vodka. At Borsch, people frequently make a whole meal of these rather substantial snacks.

In Poland the summer growing season is short and the winters long and arduous. The summer harvest must be preserved if the people are to survive. These preserves form the basis for Polish hors d’oeuvres or zakąski and are perfectly accompanied by plenty of rye bread with butter and a glass of very cold clear vodka.

At Borsch, zakąski platters are a popular late-night snack. You can include anything you want but ours are usually made up of Russian salad, beethorse, pickled mushrooms, Polish dill cucumber pickles (polskie ogorkie) and a cheese such as soft goat’s cheese. Seafood versions include rollmops and herrings, while the meat versions include csabai, kransky and ham.

Featured Recipes in this Chapter

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again