Christmas in Poland is quite different from the US. First of all, the holiday starts on Dec. 24 Christmas Eve and continues for three days. During this time, people eat, meet with family and friends, eat, eat and eat. The most important meal is Christmas Eve dinner, which is traditionally started with the breaking of the “opłatek” (wafer). Then, there is borsch with cabbage and mushroom-filled dumplings called “uszka” (ears). Most often there are 12 dishes on the table, and what is served depends on the region of Poland as well as family traditions. This year, we decided to make our own.
We decided that we definitely want to try a traditional clear borsch with “uszka.” We prepared the borsch stock about a week in advance. I will share the recipe with you later this week. Paweł made several fillings for the uszka – cabbage and mushroom, mushroom, and spinach.
Some notes to the above recipes: I skipped the nutritional yeast in the casserole because I didn’t have any on hand. It didn’t seem to affect the taste. In the Shepherd’s Pie, we used amaranth popping instead of bread crumbs (we also didn’t have bread crumbs or stale bread to make them). All these recipes came out delicious. It was our first time making them, and we will definitely make them again. Everyone in our family loves the Skinny Figgy Bars.
I also made a spiced dried fruit and apple compote. I will share this recipe with you later this week as well.
Hope everyone had a nice holiday.
What new recipes did you try this holiday season?