Easter dishes have reigned supreme on the festive table for ages. Over the years, many attempts have been made to diversify the traditional Easter menu, but we all know that Easter dishes prepared by our great-grandmothers taste best. See what traditional Easter dishes should be mandatory on the holiday table and how many calories they have.
Easter dishescan be modified, but is it worth it? Sour rye soup, white sausage, ubiquitous eggs and mazurkas are the basis of these holidays. On Easter Sunday, most of us put baskets with the food devoted the day before on the Easter table. As the tradition dictates, they contain bread, ham, sugar lamb and eggs, which are a symbol of life, and yet on Easter we celebrate Christ's victory over death. On Easter Sunday, Poles can finally - after 40 days of fasting - appear what only a Christian soul desires. However, whattraditional Easter dishesdo we eat most often and which must not be missing on the Easter table?
Contents:
- Easter dishes - eggs
- Easter dishes - soups
- Easter dishes - meats and cold cuts
- Easter dishes - mayonnaise
- Easter dishes - horseradish
- Easter dishes - cakes
Easter dishes - eggs
On the Easter table, of course, eggs reign - a symbol of life and hope for eternal life. After all, in Latin "ab ovo", meaning "from the egg", does not mean anything but "from the beginning". We share the egg blessed on Holy Saturday at the holiday table, just like the wafer on Christmas Eve. In addition to the religious dimension, the egg also has a more mundane one - culinary. In this field, the imagination of Poles knows no bounds, we serve eggs in any form: soft-boiled, poached or stuffed. After all, the egg is also an ingredient of our favorite Easter cakes.
Remember to add mayonnaise or tartar sauce to your Easter eggs. On the basis of eggs, you can make egg paste or various salads, e.g. vegetable. They can also be added to traditional Easter soups.
Moreover, Easter, at least in this part of eggs, does not have to be closely related to tradition. Don't be afraid to experimentand choose a quail or ostrich egg instead of a chicken egg. But how to prepare them?
How many calories do eggs have in mayonnaise? One egg in mayonnaise weighs 55 g and provides 136 calories.
Quail egg
Quail eggs are smaller than chicken eggs - 3-4 quail eggs correspond to 1 chicken egg. We cook them shorter than chicken eggs - soft for only a minute, and hard-boiled - 4. Quail eggs have more vitamins and minerals than chicken eggs, but less fat, so they can be eaten by allergy sufferers.
Ostrich egg
As you can guess, definitely bigger than a chicken egg - even 20-30 times! They also need to be boiled longer - soft for 45 minutes, and hard - 60-70 minutes (depending on the size of this unusual Easter egg). Ostrich egg contains more cholesterol than chicken, but also more unsaturated fat.
If you do not dare to do such a big experiment, you can try to prepare a chicken egg in an original way, e.g. stuff it with pork loin or wrap it with Parma ham.
Easter dishes - Easter soups
All over Poland, white borscht or sour rye soup is prepared for Easter. How are these two Easter soups different? Sour rye soup is to be prepared with rye sourdough, and white borscht - from wheat flour. The traditional sour soup was supposed to be served with potatoes and this was what made it different from white borscht, cooked in a broth of bacon and sausage. In many places in Poland, white borscht with the addition of bread is served instead of sour soup. You can add an egg to both dishes.
A serving of pure sour rye soup is approximately 50 kcal, with sausage and egg - 350 kcal.
We cannot imagine that the festive table would run out of horseradish, but it is not that often found in the form ofhorseradish soup . This, in turn, depending on the region of Poland, may have different ingredients and often resemble white borscht or sour soup with the addition of horseradish.
White borscht and sour rye soup are unrivaled on Polish Easter tables for the time being. Soups such as dill soup with egg or sorrel soup are much less popular, although sometimes we also prepare them for Christmas.
- Dietary foods for Easter
- New version of traditional Easter dishes
- Easily digestible Easter dishes
- Vegetarian Easter
- Easter dishes for type II diabetics
- Easter: regional cuisine
Easter dishes - meats and cold cuts
Pate
On the Easter table it shouldn't berun out of pates. What to prepare them from? Made of various types of meat, e.g. veal, turkey, pork throat. To add flavor to the Easter pâté, line the baking tin with slices of bacon or pork fat. Do not freeze the pate - prepare it a few days before Christmas - then it will not lose its flavor and texture. 100 g of roasted pate (made of pork and beef meat) provides about 360 kcal. A slice of baked pate weighs 30g and provides about 110 kcal.
White sausage
The Easter table will not be fully festive if there is no white sausage on it. Supposedly, we have been consuming it in Poland since the 17th century, and the first recipe for preparing white sausage was recorded in Maria Śleżańska's cookbook from 1904. White sausage can be prepared in various ways: when cooked, it is an ingredient of Easter soup, but nothing prevents it from being baked with garlic, in puff pastry or baked. A piece of steamed white sausage weighs 85 g and has 190 kcal.
SEE NECESSARY:White fried sausage - preparation method
Ham
Before World War II, a huge ham with bone and cut out Christmas motifs rarely appeared on Polish tables. The ham was cured and smoked, boiled or baked. Today we rarely eat ham on the bone, but we still use different recipes: most often we cook it or smoke it traditionally, but we also prepare ham from the oven, port ham. 100 pork ham provides about 250 calories. A slice of pork ham weighs 20 g. This is the equivalent of about 50 kcal.
Pork loins and baking
Let's not forget about the stuffed pork loin: we can use mushrooms and cheese, vegetables, dried tomatoes as stuffing. Another important meat dish on the Easter table is the roast: be it Roman roast with vegetables, roast beef stuffed with paprika, or finally roast duck with fruit.
Easter basket. What should be in it?
Easter dishes - mayonnaise
Mayonnaise is an inseparable companion of Easter eggs, it can also be found in (almost) every holiday salad. In short: it will be found everywhere - and in salads, and with cold cuts, and with seafood and fish. Of course, you can buy mayonnaise in the store, but you should pay attention to its composition: whether you will find preservatives E385, E412, E415 in it. On the other hand, producers of mayonnaise sold in stores use pasteurized yolks, which minimizes the risk of salmonella poisoning, and products bought in stores stay fresh longer. It can be assumed that 100 g of mayonnaise provides an average of 700 kcal.
Easter dishes - horseradish
Another addition to Easter dishes is horseradish - and its use has been properly explained - it is supposed to be a symbol of strength. According to the Old Polish tradition, we should eat horseradish on an empty stomach (but only after the celebration!). breathe into the chimney three times, and then we can eat without any limits. Even a small amount of horseradish stimulates the secretion of digestive juices, which is useful in the case of frequently occurring holiday indigestions. Horseradish is also a valuable source of fiber (7.2 g per 100 g of root), vitamin A, vitamin C and B vitamins.
For Easter, we can use horseradish with eggs (as an addition and filling component) and as an ingredient of horseradish soup, but also to prepare egg cutlets or horseradish cream. The energy value of horseradish is 48 kcal.
Easter dishes - Easter cakes
Easter baba
The Easter feast follows a 40-day fast, so it's time for all lovers of sweets. The Easter woman is very popular. We have been preparing it in Poland since the 15th century, and in the form we know it today - from the 18th century. This Easter baking caused the housewives a lot of nerves - a well-grown Easter woman meant success in the whole year after Christmas. Easter baba can take various forms: with almonds, with white chocolate, chocolate, yoghurt, nut or even punch. 100 g of sand cake provides about 390 kcal.
Passover
In turn, the Passover, according to tradition, should be prepared only once a year - just at Easter, and its pyramidal shape is to symbolize the tomb of Christ. Pascha is a traditional Russian festive dessert, prepared on cold cottage cheese with dried fruits and nuts. This is one of the few Easter dishes that resists all culinary innovations. A piece of vanilla Easter Passover weighs 150 g and provides as much as 510 kcal.
Makowiec
Another traditional Easter cake prepared in Poland is the poppy seed cake. And he does not appear at the festive table by accident - he is supposed to bring we alth to the home. In the past, baking it, mainly due to the need to prepare poppy seeds, took a lot of time, today you can buy ready-made poppy seeds. Poppy seed cake can be diversified by adding coconut shavings, preparing it in several layers - with the addition of jam, e.g. cherry, crumble or apples. A portion (100 g) of poppy seed cake contains 350 kcal, a thick slice of cake (40 g) - 140 kcal.
Mazurek
Mazurkas are cakes that are a symbol of Easter, therefore they occupy a place of honor on the Easter table. While consideredfor traditional Polish pastries, they probably came to us from Turkey. The name "mazurek", which comes from … the inhabitants of Mazovia, formerly known as Masuria, is also mysterious. Traditionally, the Easter mazurka is made of shortcrust dough, which we translate with dried fruit and icing. Gluten-free, butterscotch, rose, lemon and oat mazurkas are also becoming more and more popular.