SaŁatka Jarzynowa Z SojĄ Recipes

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SALATKA JARZYNOWA - TRADITIONAL POLISH SALAD RECIPE



Salatka Jarzynowa - Traditional Polish Salad Recipe image

This authentic Polish vegetable salad called Jarzynowa Salad is made in every Polish household for celebrations and Christmas. It's really easy to make at home!

Provided by Karolina Klesta

Categories     Side dishes

Time 50m

Number Of Ingredients 11

3 potatoes
2 parsley roots
4 carrots
1 celery root
1 onion or white part of the leek
4 big fermented cucumbers (ogorek kiszony)
1 can of the sweet peas
1 apple (optional)
6 boiled eggs
10 tablespoons of mayonnaise
Salt and pepper

Steps:

  • Peel celery root, carrot, potatoes, and parsley roots.
  • Boil them until they are soft.
  • Boil the eggs.
  • Chop finely all the ingredients.
  • Add mayonnaise.
  • Season the Polish salad with salt and pepper.
  • Put the Polish salad to the fridge and eat when it's cold.

Nutrition Facts : Calories 242 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 118 milligrams cholesterol, Fat 14 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 184 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

SAłATKA JARZYNOWA: POLISH VEGETABLE SALAD



Sałatka Jarzynowa: Polish Vegetable Salad image

Sałatka jarzynowa (pron.: 'Sawatcah yazhenova') is a Polish-style Vegetable Salad. It has countless variations, but this classic version is essential at parties, festivities, and family gatherings.

Provided by Polonist

Categories     Polish Appetizers

Time 50m

Number Of Ingredients 14

3 medium potatoes (approx. 0.8 lb, 12 oz, 350 g), waxy-type
4 large carrots (approx. 1 lb, 450 g)
2-3 parsley roots (approx. 0.5 lb, 225 g); can replace with more celeriac or turnip
½ small celeriac/celery root (approx. 9 oz, 250 g); can replace with parsley root
4 eggs
½ medium onion (approx. 2 oz, 50-60 g); white or yellow
4 large full sour fermented pickles (approx. 7 oz, 200 g)
1 large apple (approx. 7 oz, 200 g); ideally tart
1 can green sweet peas (approx. 14-15 oz, 400-425 g)
7 tablespoons mayonnaise
7 tablespoons sour cream; can replace with more mayonnaise
1 tablespoon mustard; mild or yellow
½ teaspoon salt
¼ teaspoon black pepper, ground

Steps:

  • Wash all vegetables (potatoes, carrots, parsley roots and celeriac) thoroughly. Peel the celeriac, don't peel the rest.
  • If the vegetables are large, cut them in large chunks. Place all vegetables into a large cooking pot.
  • Pour in enough water to cover them all (stock would be even better!). Cover with a lid and set the heat on 'medium'.
  • Cook vegetables until tender, but still firm - we don't want them to fall apart in the salad. Usually, 30 minutes is enough, but that will depend on the thickness of your veggies. You can monitor them by 'poking' with a fork from time to time. Once they're cooked, strain and leave to cool.
  • As you wait, place eggs in the bottom of a saucepan. Fill the pan with cold water, just above the eggs.
  • Bring the water to a boil, then reduce the heat to a minimum and continue cooking for 9 minutes.
  • Remove the eggs from the pan and into a smaller bowl. Cover them with cold water and set them aside to cool.
  • Peel the onion, and dice it finely, then move into a small bowl.
  • Cover with boiling water and leave for 15 seconds.
  • Use a sieve to strain the water off. Move the onions into a large salad bowl.
  • Peel full sour pickles and cut off the ends. Dice them into small cubes.
  • Squeeze out the excess juices with your hands and move the cukes into the salad bowl.
  • Peel the apple and cut out the core. Slice just like the pickles. Add to the salad bowl.
  • Peel cooked vegetables and gently dice them into cubes (mine are roughly sized at 0.3''/8 mm per side). Add to bowl.
  • Peel the eggs, dice them as well. Add to bowl.
  • Open a can of green peas, get rid of the liquid. Pour the peas into the bowl.
  • Add in mayonnaise, sour cream, and mustard. Season with salt and pepper.
  • Gently stir to combine - try not to mash the vegetables.
  • If you have the time, refrigerate at least 30 minutes before serving.

Nutrition Facts : Calories 435 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 148 milligrams cholesterol, Fat 23 grams fat, Fiber 7 grams fiber, Protein 10 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 650 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

SAŁATKA JARZYNOWA Z SOJĄ



SAŁATKA JARZYNOWA Z SOJĄ image

Categories     Vegetable     Salad     Carrot

Number Of Ingredients 11

1 cup - 1 szklanka pokrojonej kapusty
1 cup - 1 szklanka kiełków soi
1 cup - 1 szklanka tartej marchwi
1 recipe - 1 pokrojona cebula
2 tablespoons - 2 łyżki kwaśnej śmietany
2 tablespoons - 2 łyżki oleju
1 tablespoon - 1 łyżka soku cytrynowego
1 recipe - natka pietruszki
1 recipe - sól i pieprz
1 recipe - kminek
1 recipe - cukier

Steps:

  • Wszystkie warzywa wymieszać i polać zalewą przygotowaną ze śmietany wraz z pozostałymi składnikami.
  • Odstawić na 2 godziny do lodówki, a potem udekorować kółeczkami marchewki i posypać natką, do smaku dodać kminku.

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