Polish Summer Dinner
User Reviews
5
2 reviews
Excellent
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
2 People
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Course
Main Course
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Cuisine
Polish
Polish Summer Dinner
Report
Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- cauliflower
- green beans or wax beans
- fava beans
- potatoes young
- dill fresh
- 1/2 cup (115g) butter
- 1/2 cup breadcrumbs fine
- dill fresh
- egg
- butter
- Kefir to serve, or buttermilk
- butter lettuce to serve, with cream dressing
- cucumber to serve, for mizeria (creamy cucumber salad
Instructions
- Prepare all the vegetables: Cut the cauliflower into florets, peel the core and cut it into slices. Trim the green/wax beans at them stem ends. Wash thoroughly potatoes - you don’t need to peel young potatoes or you can just slightly scrape the skin from the potatoes with a pairing knife or a sponge. Cut the potatoes into large chunks. Don’t peel fava beans just yet - you will peel them after they have been cooked.
- Cook all the vegetables: I like to steam cauliflower for 6-10 minutes. Boil potatoes for about 10-12 minutes. Cook green beans for 4-7 minutes (depending on the size). Boil fava beans for 4-5 minutes, set aside until cool enough to handle then peel from the skins (you can discard the skins).
- Make buttered fried breadcrumbs (bułka tarta): melt the butter in a medium pot then add the breadcrumbs. Cook over medium heat, stirring often, until breadcrumbs are golden brown. Take off the heat immediately (they can burn easily).
- Cook sunny-side-up eggs.
- Assemble: place your cooked vegetables / legumes on a plate. Pour fried breadcrumbs over them, you can add some more melted butter. Season generously with salt and pepper. Add sunny-side-up eggs, sprinkle generously with chopped dill.
- Serve with kefir/buttermilk/sour milk and creamy cucumber salad or butter lettuce salad.
- Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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