Description
Traditional Polish Christmas Eve dishes known as Wigilia potrawy.
Ingredients
Scale
- 1 kg carp (cleaned and cut into pieces)
- 500g sauerkraut
- 200g dried mushrooms
- 300g poppy seeds
- 200g honey
- 500g potatoes (peeled and boiled)
- 200g walnuts (chopped)
- 1 liter vegetable broth
- 2 onions (chopped)
- 3 cloves garlic (minced)
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Soak dried mushrooms in warm water for 2 hours, then drain and chop.
- Boil sauerkraut with mushrooms and vegetable broth for 30 minutes.
- Fry onions and garlic in butter until golden.
- Add carp pieces to the pan and fry until cooked.
- Grind poppy seeds and mix with honey and walnuts.
- Boil potatoes until tender, then mash with butter.
- Serve all dishes together on Christmas Eve.
Notes
- Traditionally served with 12 dishes.
- No meat is used in Wigilia meals.
- Dishes vary by region.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Holiday
- Method: Boiling/Frying
- Cuisine: Polish
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Polish Christmas Eve dinner, traditional Wigilia dishes, meatless holiday meal