Servings
Font
Back
5.0 from 3 votes

Polish Summer Dinner

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 People
Course: Main Course
Cuisine: Polish

Ingredients

  • cauliflower
  • green or wax beans
  • fava beans
  • young potatoes
  • fresh dill
  • 1/2 cup (115g) butter
  • 1/2 cup fine breadcrumbs
  • fresh dill
  • Eggs + butter
  • kefir or buttermilk to serve
  • butter lettuce with cream dressing OR to serve
  • mizeria (creamy cucumber salad) to serve

Instructions

    Cup of Yum
  1. 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.
  2. 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).
  3. 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).
  4. Cook sunny-side-up eggs.
  5. 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.
  6. Serve with kefir/buttermilk/sour milk and creamy cucumber salad or butter lettuce salad.
  7. Enjoy!